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ecomumof4

budget mincer

Any recommendations anyone? Woodpigeon is freely available to us to the mo, so I was thinking of mincing some to stretch the regular beef mince out a bit.
Toddy

I'm still using one that's over forty years old. Spong, like this
http://www.ebay.co.uk/itm/VINTAGE...tDomain_3&hash=item28010df7a9


This one's as basic as they come though, and it's only £8 delivered
http://www.ebay.co.uk/itm/UK-Heav...tDomain_3&hash=item35df76aaeb

Cough up a little more, and this one has multiple uses too though.
http://www.ebay.co.uk/itm/Hand-Op...tDomain_3&hash=item461e421c99
£13 delivered.

I can't believe these are so cheap; mine cost the equivalent of a heck of a lot more all those years ago. The electric ones are about £30 for domestic use, so again, cheap.

Cast iron ones rust; you need to wash and dry carefully….I put the bits in the oven after it's off, or on top of the radiator in the kitchen to dry really thoroughly.
The modern ones some of them are aluminium instead of iron, so they won't rust.
It's not a huge effort, just needs doing right, iimmc.

Useful for all sorts of things though, not just meat. Grinds up bread crusts and the like. Nuts or boiled chickpeas for humous.

The cheapest ones don't have multiple gratings, so might be a bit limited. Mine has four different plates that can be inserted behind the screw band.
Quite interested in the Chinese one that has pasta nozzles, and sausage nozzles too though.

M
ecomumof4

Thanks for that Toddy!  I think I'd prefer a cast one, I'm not too bothered by the drying as I have some cast pots and pans too that I dry and spray with oil.

Spong it is then  
British Red

The picture below shows all the parts to look for in a second hand Along

1 Parts by British Red, on Flickr

Try mincing woodpigeon with sage, pork fat and onion and put the output in a burger prezsy. Delicious. You must add fat though, its too lean alone.
sod

Red that looks like our one that has been passed down.

mumof4 we have same pots,fry pans and mincer etc. all go great on our wood burning coal range   just put them up on the top rack unless it is needed for drying food
British Red

They are brilliant things. Proper clamps too rather than silly suction cups the modern ones have.

We restore old cast iron cookware, so if anyone ever needs any tips and tricks, give me a shout!
sod

British Red wrote:
They are brilliant things. Proper clamps too rather than silly suction cups the modern ones have.

We restore old cast iron cookware, so if anyone ever needs any tips and tricks, give me a shout!


Thanks  

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