meat mincer

vincentf

Hi lads. Anyone on here make their own venison burgers. If so, do you use an electrical or manual mincer. Ive read some of the electrical ones have poor power to get the venison minced. Are there any good house hold electrical ones out there ?

cookimonster

I'm lucky to have access to a medium sized commercial mincer, but I do use a hand mincer at home for my terrines, no problem.
Venison is generaly a soft meat and infact it is not advised to mince it twice as it will turn to puree. The problems people run into is due to the lack of preparation of the meat to be minced.
Ensure heavy sinew and membranes are removed, cut meat into short sections (I cube mine) and if after a while your mince starts to loose its grain, dismantle the mincer and clean the plate.
On cheeper machines it tends not to be the motor that is the issue rather the working parts such as drive shafts, screws, plates and blades. These are made of inferior material and quickly deform, ware etc.
For mincing chill your meat right down, burgers take me from 8 - 24hrs to make from meat prep, mixing ingredients (rusk, seasoning) chilling time, mincing, shaping, vacum packing - cold meat cuts / minces better. You can part freeze infact for best results.
Use a 70/30% mix of lean meat, the average shoulder naturaly contains the right mix fat to lean so no need to panic. Don't listen to those who tell you to mince the hinds or strips for best quality, burgers like sausages need fat for moisture and flavor.
I've heard good things about Lidal and Aldi mincers

vincentf

Thanks for the info CM.

hathcock

vincentf wrote: »

Hi lads. Anyone on here make their own venison burgers. If so, do you use an electrical or manual mincer. Ive read some of the electrical ones have poor power to get the venison minced. Are there any good house hold electrical ones out there ?

vinnie contact me,i have one going cheap.

Ziggieire

i use a silvercrest its lidle or adli i don't remember which does great . makes sausages with it also

This is a video if it in action last season

vincentf

Tasty burgers id say zigg !!!

Ziggieire

vincentf wrote: »

Tasty burgers id say zigg !!!

Just re watching the video made me defrost some chunks for tomorrow.

cookimonster

Ziggieire,
Nice looking burgers there.:p

My recipe, method varies slightly. I add my seasoning, onions and rusk (fine dry bread crumbs or crushed rice crispys @ 5% of the weight of meat) to the diced meat prior to mincing, infact leave the whole mix for a few hours. The rusk retains the natural fat as it melts adding flavour, moistness, tenderness, reduces shrinkage while maintaining shape.

Mixing prior to mincing cuts down on any need to work ingredients into the mince reducing the toughening that occurs when mince is over worked. Chill the mix prior to cooking or shape into patties and chill for better cooking, doing this eliminates the need for eggs.

Pick up a cheep burger press for consistency in weight and size.

http://www.kitchencookware.ie/cooking-accessories/presses/quarter-pounder-burger-press/

Ziggieire

cookimonster wrote: »

Ziggieire,
Nice looking burgers there.:p

My recipe, method varies slightly. I add my seasoning, onions and rusk (fine dry bread crumbs or crushed rice crispys @ 5% of the weight of meat) to the diced meat prior to mincing, infact leave the whole mix for a few hours. The rusk retains the natural fat as it melts adding flavour, moistness, tenderness, reduces shrinkage while maintaining shape.

Mixing prior to mincing cuts down on any need to work ingredients into the mince reducing the toughening that occurs when mince is over worked. Chill the mix prior to cooking or shape into patties and chill for better cooking, doing this eliminates the need for eggs.

Pick up a cheep burger press for consistency in weight and size.

http://www.kitchencookware.ie/cooking-accessories/presses/quarter-pounder-burger-press/

I will give this a go. i am going by the way dad always did it

cookimonster

Ziggieire wrote: »

I will give this a go. i am going by the way dad always did it

Don't mess with tradition, what works, works....... I put bacon into meat mix for my terrines and pate, works a threat, I especially like a smoked bacon.

Have you tried other meats like rabbit or game birds. I got carried away with confit and southern fried and never got around to making rabbit terrines. Season gone by, I done some mixed game terrines and ended up cooking off left over mix as burgers, have to say they where the 'dogs bollo*'s', looking forward to some more this year if I shoot true.

If you like your kebabs, seek out your local ethnic shop and pick up a pre made seasoning. Make a loaf of your mix and wrap in grease proof and tinfoil, cook in oven, slice into pita and sauce away...........

Right I'm off to the freezer

Jonty

We mix minced venison with sausage meat in a 3:1 ratio.

Mincer is an attachment for a Kenwood Chef mixer. Plenty of grunt.

cookimonster

Jonty wrote: »

We mix minced venison with sausage meat in a 3:1 ratio.........

Pork sausage meat is great with pigeon, makes a nice moist meat loaf.