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Electric mincer FW 2684
Posted:
Tue Aug 17, 2004 3:06 pmby Twoscoops
I would be very interested to know when this item will be back in stock, so I can place an order and get cracking on home made sausages.
Can anyone from the online shop enlighten me?
mincer
Posted:
Tue Aug 17, 2004 4:31 pmby Franco
I have one left that I was holding back for emergencies but if you want it I'll sell it to you.
Franco
Posted:
Tue Aug 17, 2004 7:13 pmby Wilf
They are well worth getting hold of as we had a great result on our first bash at making sausages, excellent mincing with both discs and no problem with the sausage nozzle........... and easy to clean
Posted:
Sun Aug 22, 2004 10:28 amby Tricky
Franco,
I'm also interested in one of these, do you have any idea when they will be available?
Tricky
Posted:
Thu Sep 02, 2004 3:41 amby george
Can someone please tell me where to buy the mincer FW 2684 and how much it is.
I've looked everywhere but cant find one in Scotland
Also if anyone has ever done a dry cure ham, Please give me some tips on storage whilst curing, as I am looking into doing one as a Christmas treat.
Posted:
Wed Sep 22, 2004 1:12 pmby Twoscoops
Thanks for letting us know that this is back in stock. I'm going to place an order, but before I do I just want to know what else I need. It has probably been discussed before, but I couldn't find it. So...
Which casings for traditional British bangers? I will use these also for merguez, boerewors, toulouse etc.
Which casings for the thin Italian-style? I will use these for frankfurters too.
Which casings for black pudding? I may not get around to making it, but want this sized casing for my salami and chorizo.
I've got all of the spices, can rustle-up breadcrumbs so I think thats it. Unless I'm missing something? Any advice would be gratefully received, and then I can use the online shop.
casings etc.
Posted:
Tue Sep 28, 2004 9:13 pmby Franco
I use hog casings for 90% of my sausage making, they are easy to use and last around 3 months if stored correctly.
Franco