Meat Mincer

[white van man]

Hi Guys
What's everybody using for mincing/grinding their venison. The one I have seems to turn it to mush.
I've been told to mince it half frozen ???
Cheers Steve.

 

[.25-06]

Sharpen the blade.
Leave some of the blue silverskin out of the bits to be minced. Always amazing just what will mince nicely once it is set correctly

 

[MattW]

Leaving some frozen will definitely help, However your blade and plates should be up tight together and your Blade needs to be sharp.
If you’re using a (12,22,36) head size new cutting blades are often cheaper to buy new than getting them sharpened. Needs to be professionally sharpened or just won’t cut properly and you will have pre chewed meat…
Lots of them on EBay!
As a quick guide a size 12 would be a Kenwood mincer attachment sort of size, 22 is more a commercial machine 36 is definitely a commercial machine that would take whole Haunch's of venison.
Hope this helps

 

[willowbank]

Partly frozen goes through a treat, if the blades get sticky try cleaning them up with salted cream crackers. Does a quick clean up without dismantling etc.
Don’t take a whole tray out of the freezer at one time, half and half putting a part tray back to chill down.

WB

 

[Cheviot]

Hi Guys
What's everybody using for mincing/grinding their venison. The one I have seems to turn it to mush.
I've been told to mince it half frozen ???
Cheers Steve.

 

[Koenig]

I was having exactly the same problem recently. A mate who processes a lot of meat told me to sharpen the blade with a bit of wet and dry. I haven’t tried it yet, but will this weekend.

 

[white van man]

Thanks for the input guys.
Going to try sharpening today.
Steve.

 

[VSS]

Thanks for the input guys.
Going to try sharpening today.
Steve.

Lay a bit of fine emery paper on an absolutely flat hard surface and rub the blade back and forth on it a few times.

 

[The Singing Stalker]

Lay a bit of fine emery paper on an absolutely flat hard surface and rub the blade back and forth on it a few times.

I had the same issue and did the above. Sorted.

 

[Freeforester]

You can’t make honey out of hen $h1z; too much long or thick sinew doesn’t have much appeal for neither customer nor machine.

 

[white van man]

So I've sharpened the blades and partially froze the venison, it came out OK and we had burgers last night and everybody happy.
I used a glass table as a base for the wet + dry.
Thanks for the help guys.

Steve.

 

[mallettn]

Sharpening the blades and part freezing definitely helps. I have done that with a £100-150 mincer and processed lots of deer and it did significantly reduce the tendency to get a mushy output. Then I took the plunge and got a Tre Spade with a 1.5hp motor (size22). It is a game changer in as much as previously I was cutting quite moderate size pieces to feed and stripping of significant sinew to avoid clogging, now I chuck anything in and it eats it faster than I can feed it and I never have to use the plunger. I may have gone over the top for my needs but the point is a larger more powerful mincer will make things much easier if you can justify the cost.