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As per title.
I am getting a bit tired of slow cooked goat so I am considering getting a mincer.
Maybe a hand held one or electric off Ali express. Depends on local options.
I thought the goat may be a bit lean so though adding pork fat would help with the flavour and keeping it moist.
What's everyone's seasoning or ratio for goat mince?
Cheers
Venison mince is lean as and cooks up fine, I mince mutton, goat and pork trimmings in a hand mincer and never add any fat except whats on the meat. Its a different story if you make sausages or salami though for them pork fat is a must about 10% seems right for a good salami.
What model is your hand mincer?Quote:
Originally Posted by Marty Henry
Back when I had a steady supply of rabbits I used to make up rabbit mince using 10-15% fat pork. Yummy
I've seen one from dick Smith online for 100 but with the way they are no guarantees it'll show up lol.Quote:
Originally Posted by muzza
[emoji106]Quote:
Originally Posted by oxfarmer
Dick Smith has been gone for years :D
Girlfriend reckoned there was an online store stillQuote:
Originally Posted by Gibo
Hope she isnt seeing a different king of dick smith ;) :DQuote:
Originally Posted by Russian 22.
Hell ive had my mincer for 30 years, bought it from dunninghams the people who do sausage casings etc. It says Porkit no 22 made in chzech republic on the side and weighs about 8 kg and it will mince anything. It had a sausage attachment when i got it but tats gotton los. Sausage making and sausage tying is a dark art. It is a bit of a workout though still no pain no gain, and it helps work off the weight it makes you put on.
Now that's a machine. There's enough goats to make it worth buying. Just need to get a bigger freezer ha.Quote:
Originally Posted by hotbarrels
Quote:
Originally Posted by Gibo
I'll have a look at them :) https://uploads.tapatalk-cdn.com/201...f6e7e63120.jpgQuote:
Originally Posted by Marty Henry
I have that machine, they are pretty good. Still work best when meat is CLOSE to frozen. Mine didnt come from savebarn but is along similar lines. grunty enough that it doesnt need a reverse. I have run a lot of meat through it in the 3 or so years i have had it ....... maybe longer ... time goes by pretty quick :PQuote:
Originally Posted by hotbarrels
Sure you can jam them up, if you go silly. But then your not mincing just mushing.
I once used to operate a Wolf King 300 mm auger jobbie that would turn sheep frames into minced bone fragments..... now that was a machine!!
Still operating online only. Probably out of Aus. $79 to my door electric mincer going hard after 1.5 years and pretty heavy use.Quote:
Originally Posted by Gibo
Admittedly it is small so need to do batches and that requires the added fu@kabout, however cannot fault it yet.
Ive thought about adding porkfat to mince myself as we have large bag of it in freezer from recent way overfat pig being processed,reckon the best/safest /most controlled way to do it will be to keep pork fat seperate and add a little bit when cooking,that way you can experiment till get quantity right and not make up a big batch that gets fed to dogs as wrong.
recent boar I shot gave quite a bit of pork mince but as he was a lean mean racing sardine,adding a little fat to mince should help to stop it drying out when cooking.
Cheers guys. I will have a look at the options. :)
the easy way to add it is collect it from a roast after its cooked and dripped to the bottom then strain the bits out and keep it in a jar in the fridge
then just scoup it out with a spoon and use it in place of cooking oil/butter
things cook up well in it
I also find hapuka fat really lifts boring frozen snapper
and smoked hapuka fat on smoked mullet