Mincer plate sizes

[thefoxandthe.243]

Im looking to start making my own mince, burgers and sausages and was wondering what size mincer plates would be best?
The mincer I will be using is a Buffalo CD400.

Any ideas on burger and sausage mixes are greatly appreciated, and ratios etc. Do I need to add pork fat?

Thanks

 

[takbok]

I like to use a coarse plate for everything - mince, burgers, sausages. I think the plate I use is 8mm.

I just made a bunch of roe burgers yesterday - no binders or fat is required. 10kg lean venison, 120g salt, 15g black pepper, 10g mixed herbs (or Herbes de Provence), 100ml Worcester sauce. This makes a nice mildly flavoured burger.

For my sausage (boerewors) I use a 4kg lean venison : 1kg beef fat mix.

 

[75]

Ditto - course (8mm) for everything. Never found it too chunky

 

[thefoxandthe.243]

I like to use a coarse plate for everything - mince, burgers, sausages. I think the plate I use is 8mm.

I just made a bunch of roe burgers yesterday - no binders or fat is required. 10kg lean venison, 120g salt, 15g black pepper, 10g mixed herbs (or Herbes de Provence), 100ml Worcester sauce. This makes a nice mildly flavoured burger.

For my sausage (boerewors) I use a 4kg lean venison : 1kg beef fat mix.

View attachment 425116

Do the burgers stay moist when cooked? I thought it would need fat added to make them juicy?

 

[takbok]

Do the burgers stay moist when cooked? I thought it would need fat added to make them juicy?

Yes, they're moist enough if you don't overcook them. Nothing wrong with adding fat if you want to - a lot of it will drain out when you cook them though I expect.

 

[lochty]

8mm plate, check the Tongmaster range of seasonings on Amazon

 

[VSS]

6mm plate for me. Mince and burgers.

 

[alun1960]

8mm plate burgers 6mm plate sausages , scobies for burgermix lucas for sausage seasonings .

 

[sauer]

Buffalo cd400 here too
Coarse I think 8mm for burgers or mince

Fine 6mm for sausages

What I use / do

 

[jthyttin]

Much depends on how you trim the meat, and how much "happenstances" you accept in the end product. Also how good your mincer is, main thing is fit between the main screw and housing, plus design between screw and blade. Then of course blade and plate must be in shape and preferably curved blade (seems to feed the meat better through plate).

I like to think I trim the meat very thoroughly and don't enjoy the mystery pieces. A guy who's been making mincers on commercial scale for decades, and catering for local hunters (at cost or anyway very affordable) once recommended "no larger than 4.5mm for mince" and it's spot on. Have to confess that my mincer is not 100% up to the task, compared to their smallest models from decades ago (currently run Fabio Leonardi that's kind of step up from Tre Spade). BTW the company has 7-8 million yearly turnover so no garage jobbie...

 

[thefoxandthe.243]

Thanks for the input everyone. One other thing, what diameter burgers are you making?
Thanks

 

[takbok]

Thanks for the input everyone. One other thing, what diameter burgers are you making?
Thanks

4" spikomat press. Anything bigger is far too big! I have a 5" attachment for my sausage stuffer but the burgers are huge.

 

[thefoxandthe.243]

4" spikomat press. Anything bigger is far too big! I have a 5" attachment for my sausage stuffer but the burgers are huge.

That's what I had thought myself anyway, was just looking for a bit of confirmation.
Thanks mate

 

[slider]

8mm plate for everything but put sausage meat through twice

 

[Mike L]

Mine are 4” x 1”, proper burgers!!

 

[takbok]

That's what I had thought myself anyway, was just looking for a bit of confirmation.
Thanks mate

No worries, happy to help.

 

[alun1960]

4" 4oz and 5" 6oz burgers spikomat burger press .

 

[slider]

Thanks for the input everyone. One other thing, what diameter burgers are you making?
Thanks

I make both 4 and 5". Keep the 4's for myself and a few friends as i find the bigger once are too much but the local pub wants the 5"'s

 

[sauer]

I have 4" and weigh out 1/4 pounders /113 tp 115grms in that diameter ... not too thick not too thin I like that

Paul

 

[VSS]

4" Spikomat press for quarter-pounder burgers.