Sausage making

lenscap

The secret to any mincing is to have the meat very cold and it can help to have the mincer attachment cold too.

I use a mincing attachment to a Kenwood, a very old machine (38 years) but I fitted a new 1000W motor 9 years ago. The Kenwood mincer attachment is all metal.

cubatahavana

https://www.boards.ie/discussion/comment/119301967#Comment_119301967

Yep. I keep the attachments in the freezer for about an hour before mincing. Meat goes in there for an hour or so too. It makes a world of a difference

Kat1170

Also, and I can't stress this enough. Keep the star shaped cutting blade SHARP !!

Resharpen every half hour or so depending on the type of meat your mincing. It makes a world of difference and makes it much easier on your mincer as well.

cubatahavana

https://www.boards.ie/discussion/comment/119304667#Comment_119304667

Would you sharpen it with a regular sharpening stone? I may need to do this soon

Kat1170

I just use a diamond sharpening stone like this. Place the cutting blade flat on it and a few small circular motions has it nice and sharp. Just keep an eye on the blade edge as you sharpen, no need to over do it.

cubatahavana

https://www.boards.ie/discussion/comment/119311317#Comment_119311317

Have the same one. I’ll do it next week before my next batch