www.sausagemaking.org

Hi,

We have been making our own sausages for a few years now and have trouble when mincing the meat. No matter how carefully we trim the pork or turkey, or how cold we try to have the meat, we always end up with bits of connective tissue wound round the mincer blades. We have tried two types of mincers - one kenwood attachment and one stand alone machine - but have the same problem with both types.

We are now thinking of buying a more powerful mincer to see if it is any better. The machine we are looking at is the No. 8 El Young mincer, and we wondered if anyone out there has any experience of this machine and could give us some feedback on it.

Many thanks

Chris

From what I've read elsewhere, the No 8 El Young is a fine mincer. However, it will only solve the problem if it's the mincer at fault rather than an issue of assembly or technique.

Is the blade in correctly? The blade should sit flat against the plate like this:



Are you tightening the fixing ring at the front of the mincer so that it's really tight?

Is there any movement in the mincer plate after it's fitted if you push it ?

Phil