Mincer. Advice wanted please

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Postby aris » Wed Feb 23, 2005 7:01 pm

Franco - is the 9503 the "pro" one on your website for 350 pounds?

Will the 9500 mince skin well too? I don't think I plan on doing bone - so that won't be an issue :-)
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Postby Robert May » Wed Feb 23, 2005 9:25 pm

Aris wrote
This is the one I have. Looking at the spec it is only 450w - but to be honest, I wouldn't buy another moulinex - it is not a serious machine.

for everyones information

1 H.P. = 746 WATTS

therefore the above machine is 0.6 H.P.
I've often heard it stated by professionals that for continuous use 0.75 to 1 H.P. should be the minimum aimed at.

best wishes
RM
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It's who's on the chairs
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Postby sausagemaker » Thu Feb 24, 2005 8:38 am

Hi Aris

If you are going to use minced skin regardless of which mincer you eventually use it is always better to cook them first for abut 30 minutes them allow the to cool before mincing.
If you use raw skin it will look as if you have gristle in your product.

hope this helps
regards
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Postby aris » Thu Feb 24, 2005 9:20 am

Yes, I supose so. Currently I get my minced pork from my butcher who minces it for me - with or without skin. I'm not sure what size plate he uses (it is probably a fine one) but it minces skin quite nicely and you don't even notice it in the mixture. The skin is very fresh though - so that may have something to do with it.
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Franco's pro mincer

Postby Simon » Fri Mar 04, 2005 12:20 pm

I have just got Franco's pro mincer in the post: havn't used it yet but it is is very substantial, it looks like the bee's knees: it also weighs 18kg. Looking forward to using it next Saturday when we are processing a pig.
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Postby aris » Fri Mar 04, 2005 12:30 pm

Interesting - let us know.

What size plates does it come with - and what type are they? Are they the ones with a notch at the top, or are they the ones with a flat-side?
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Postby Simon » Fri Mar 04, 2005 12:42 pm

It came with an 8mm plate with a notch in the top. The plate seems very substantial: its about 1cm thick. I have also got a 12mm plate (cost an extra �22) on Franco's advice for the coarser first grind. The machine is serviously heavy duty. I will try to post some photos of it in action after next week.
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Postby Oddley » Fri Mar 04, 2005 2:20 pm

I would love to see the mincer in action. I would very much like one of those myself. But I have to put a limit on myself somewhere. The sausages are costing me about �25 a pound with all the stuff I've bought.
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Postby Platypus » Fri Mar 04, 2005 5:43 pm

The sausages are costing me about �25 a pound with all the stuff I've bought.


Yeah I know the feeling, I've only made one batch so far which makes them about �55 :lol:

Still I suppose that just means I'll have to make lots more 8)
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Postby Shaun » Sun Mar 06, 2005 11:15 am

I think mine workes out a about a fiver a sausage at the moment:oops:. But bbq season is just around the corner and thats when sausage making comes into its own. While other people are eating crap me and my family will be eating quality sausages :). It is also a good talking point with friends as they don't beleave you make your own sausages and then all the machinary comes out bla bla bla. :D
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Postby Oddley » Sun Mar 06, 2005 12:16 pm

Has the pro mincer gone up in price? I thought it was �340 it is now �399. I was going to get one but it's gone up �60.
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VAT

Postby Franco » Sun Mar 06, 2005 12:20 pm

Oddley,

The mincer has now gone up as I've had to register for VAT, I'll let any of the forum users have one at the old price :lol:


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Postby Oddley » Sun Mar 06, 2005 12:41 pm

OK Franco before you can change your mind, I'll give you a ring tomorrow (Monday) to order one. Cheers M8.
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Postby Oddley » Sun Mar 06, 2005 1:06 pm

Can someone answer me a question about mincer screen sizes. On the shop page it says screen sizes 4.5 mm to 22 mm is this the hole size in the mincer screens? I normally use 3/4in, 3/8in and 1/8in.

What sizes would this be in the sizes Franco sells?
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Postby Platypus » Sun Mar 06, 2005 1:41 pm

As I understand it Oddley, the screen size is similar to hole size but is the terminology usually used for sieves and filters, and actually refers to the size of particle that will pass through the hole rather than the hole size itself.

As I'm sure you know this means pretty much the same thing when talking sausages :)

BTW 4.5mm is equivalent to 3/16"
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