Mincer?

[~Divine~Wind~]

Wondering if any of you lot have mincers in the kitchen?
Looking at doin my own burgers and chicken burgers, probs end up doing sausages too tbh.

Whats recommended, looking entry level.. not the most expesive in the world

 

[Jonny69]

I keep thinking of getting one of those metal hand-cranked ones. They look ideal for small batch stuff like steaks for burgers and cuts of pork for sausage meat.

 

[hughtrimble]

You can often by essentially NIB vintage kitchen-counter clamp-on mincers from charity shops/car boots for a few quid max.

Give them a good clean out and you should be good to go.

 

[Mrs Seabiscuit]

OOoooo hey doesn't Glaucus have one? We`re interested too. GLAUCUSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS
Hang on he will be here within the hour I am sure.

 

[Glaucus]

Yeah I have one, hold on I'll have to go have a look, see what it is. It is very good. When doing things like sausages, you can do it with one person, but really you need two people. And you have to keep everything cold. I put two boles together with water in between and freeze it, partially freeze the meat, if mincing a few times, stick the meat back in the freezer between mincing/stuffing.

This one, very happy with it
http://www.amazon.co.uk/Breville-Worrall-Thompson-MG1-Grinder/dp/B000ANHZPK

 

[pitchfork]

Yeah I call him Brian, picked him up last time I was in Brighton

I mostly mince with a knife unless I'm doing batches (which I often do if I've bought a couple of deer down the pub or something) in which case I do have an electric mincer I bought at a second hand catering auction for about £50, and that thing is bloody fantastic.

I've heard good things about the ones which attach to the front of a food mixer (kenwood/ kitchenaid)

If all you want to do is mince up a few bits of steak for a burger once in a while just get a sharp knife, if you buy a lot of bulk meat and you want to mince it then it's worth investing.

 

[Mrs Seabiscuit]

Yeah I have one, hold on I'll have to go have a look, see what it is. It is very good. When doing things like sausages, you can do it with one person, but really you need two people. And you have to keep everything cold. I put two boles together with water in between and freeze it, partially freeze the meat, if mincing a few times, stick the meat back in the freezer between mincing/stuffing.

This one, very happy with it
http://www.amazon.co.uk/Breville-Worrall-Thompson-MG1-Grinder/dp/B000ANHZPK

See its like you know when your being talked about.

 

[Glaucus]

What a pointless sixth sense. I could have a better one.

 

[Mrs Seabiscuit]