Mincer advice

[MikeD]

Hi everyone
As a new member I would welcome any observations on the choice of mincer that I have narrowed my options down to, both models are from the Trespade stable, the No.8 model and the No.12. And what are the differences between standard and INOX versions, other than price.?
I will be using the mincer for making sausages as well as forays into burger and faggot making, and although I appreciate my choice of mincers may seem over the top I come from the buy once generation, as I like to think of any purchase as a long term investment.
I look forward to all helpful advice, most expecially from owners and users of either model I have mentioned, and also the names of suppliers of these models in the UK. Regards.

[wheels]

Inox means stainless in Italian. For anything commercial (maybe in future plans?) I'd buy the Inox. The size you buy is dependant on how much you'll grind at one go - or budget.

FWIW, for a once only buy, I'd go for the Inox #12, but they are all fine machines.

HTH

Phil

[MikeD]

Hi Phil
I knew the inox was s/s but wondered if there were any other differences between the two versions, I do have leanings towards the 12, but would welcome comments from users of either model, as I can see no reviews of them, only advertisements. It is refreshing for a Narborough lad to receive his first response as a new forumite from a Thurlaston lad! Regards
Michael

[wheels]

Hi Mike,

Originally Enderby, and married to a Narborough girl!

Phil

[MikeD]

Hi Phil
Just received an email from Weschenfelder Direct, it appears that Sunday is their "Black Friday," if that makes sense and they are offering 10% discount on orders for machinery placed that day, looks like I may have to take my chances on the Inox 12 and also the Trespade Stuffer too, I do like a bargain!! I also lived in Enderby and married a Whetstone girl, we must have crossed paths somewhere along the line, I used to wash my old Beetle in the splash in days of yore!! That was when Herbert Jayes had the kennels on the corner....
I may be picking your brains on the sausage making front in the not too distant future too, but also have my own three pennorth to throw into the mix as I have a pizza dough mix that is simplicity itself and straight out of my late Italian mother's cook book, the recipe is dated 1949!! But that will have to go on the cookery or bread making thread, kind regards
Michael

[wheels]

I knew Herbert well, and drank most nights with his son Bing. Bing's wife still lives in the village.

Trespade are a good make. The italians know a thing or two about meat machinery.

Phil