mincer

hunter9

i'm lookin for a secondhand mincer for making venison burgers.

4gun

argos have new ones for around 90 euro if that suits your budget 500w motor

New_one

130.00euro in argus. Best of both worlds, and you can have a few sausages too!

4gun

New_one wrote: »

130.00euro in argus. Best of both worlds, and you can have a few sausages too!

thats the same one I got, was only 90e though

daithi55

lidl do one for 60 euro i made a post a while back and a lot of peeps recommended it
if your not in a hurry it comes into stock every few months

wicklow newbie

Using the lidl one myself. Just keep your meet chilled. Makes the mincing much easier.

steyrman2

hi if you ask your local butcher if you can use his mincer last thing in the evening before wash down i bone the meat out at home bring it down he even gives me a bit of pork fat to add mince it twice makes the best burgers and sausages

4gun

I mince all the meat from between the ribs and chest has lots of fat there for burger making. lean mince then for all other

hunter9

steyrman2 wrote: »

hi if you ask your local butcher if you can use his mincer last thing in the evening before wash down i bone the meat out at home bring it down he even gives me a bit of pork fat to add mince it twice makes the best burgers and sausages

can't really do that as the butcher is only supposed to use certified meat. I know venison is 100 times better than cow , but he could get into trouble for doin it. Sound of the butcher for doin it though.

hunter9

4gun wrote: »

I mince all the meat from between the ribs and chest has lots of fat there for burger making. lean mince then for all other

I've been told to use pork fat because it hasn't a strong taste and it holds the burgers together aswell. The venison fat is not the same type of fat as pork fat and it is said to give a sour taste if you use too much.I'm no expert its just the way i was told to do it?????

hunter9

hunter9 wrote: »

i'm lookin for a secondhand mincer for making venison burgers.

I forgot to add i normally make large batches(2-300) of burgers and the small mincers can't cope with the quanity of meat.I don't trime off all the fat and sinew. I have a small mincer from argos and it can't cope. Feckin yoke

Nimrod69

I i have sent you a PM, when im making burgers i tend to use belly pork i find that it gives a good mix of fat and bacon meat, i use the prok fat for the saucesage mix put in a few crushed juniper berries and black pepper and salt ... bobs your uncle

johnnie

fallowbuck

Nimrod69 wrote: »

I i have sent you a PM, when im making burgers i tend to use belly pork i find that it gives a good mix of fat and bacon meat, i use the prok fat for the saucesage mix put in a few crushed juniper berries and black pepper and salt ... bobs your uncle

johnnie

yes its the only way to make em about 25% belly fat , you could try ebay they got a fare few ranging from 30.00 upwards.... think ill put on some bugers now:rolleyes: