Mincers, any good or not??

rammy007

i have got one of those old fashioned ones like my mum and nan it was from a carboot i think the make is Spong(it says that on it)its brilliant i have seen loads at carboots

thriftlady_2

Spong! brilliant name,that's the sort I wanted,my mil has a Spong bean slicer.It is great,I borrowed it when I bought a box of runner beans from the farm shop one year and decided to make chutney.

garrulous

There are couple of things you can do to help with sinews etc clogging up the mincer. These are included in this list of things I have learned about mincing meat and making sausages:

1. Temperature. The meat and equipment should be very COLD. Target meat temperature is 3 degrees C. This will help with mincing.
2. Pork shoulder is almost a perfect meat for sausages because it has approx 20-25% fat. You should add half as much again of pork belly to get the right amount of fat, 30%
3. When you get your meat try to cut it up into muscle grouping so you can cut out gristle, sinews and unwanted parts. This will help with mincing.
4. Cut Meat into small cubes to better go through your mincer.
5. Add all the salt to some water and add this to the meat the night before. This extracts a protein (myocin) which helps bind the sausage together.
6. If you use rusk add twice its weight of liquid. Rusk helps bind the ingredients into a paste that hangs together when you heat the sausage.
7. Before the final trip thru the mincer put it all back in the freezer until it begins to harden up but NOT be frozen hard.
8. When you have added and minced all your ingredients make sure you mix very well. The final mix should hold together if you hold it upside down and not fall off.
9. When mixing add enough COLD water to make a paste - it should not appear granular or crumbly.
10. When cooking don’t fry or grill the sausages from raw. Simmer them for 8 or 9 minutes, dump the water, dry the pan and fry the sausages in oil till nicely browned or grill them. Think about it. The skins stop the effect of frying on the inner sausage- internally it just needs enough heat to set the protein and make it safe to eat. Then you can fry or grill just for appearance.
11. There are some very useful resources on YouTube posted by Scott Rea (the ‘SRProject’)

Slinky

Hmmm, why did you feel the need to dig up a 12 year old thread?