To mince meat with a mincer (also known as a meat grinder), you need to prepare the meat, chill everything, and then feed the meat through the machine. Here's a step-by-step guide:
1. Prepare the Meat:
- Cut into Cubes: Cut the meat into smaller cubes, typically around 1-2 inches. This makes it easier for the mincer to process.
- Remove Bones and Gristle: Ensure all bones, excessive gristle, and tough tendons are removed before cutting into cubes. This will prevent damage to the mincer and ensure a smooth grind.
2. Chill Everything Thoroughly:
- Chill the Meat: Place the cubed meat in the freezer for about 30-60 minutes before grinding. It should be very cold, but not frozen solid.
- Chill the Mincer Parts: Chill the mincer parts (grinding plates, blade, and feeding tube) in the freezer as well. Cold temperatures help prevent the meat from smearing and create a cleaner cut. This is crucial for good texture and to inhibit bacterial growth.
- Chill the Bowl: Chill the bowl you will be collecting the minced meat in.
3. Assemble the Mincer:
- Follow Manufacturer's Instructions: Assemble the mincer according to the manufacturer's instructions. Ensure all parts are securely in place. Most mincers consist of a housing, grinding plate(s), blade, and feeding tube.
4. Start Mincing:
- Load the Meat: Place the chilled cubed meat onto the meat grinder food tray.
- Feed the Meat: Use the pusher (usually a plastic or wooden tool) to gently push the meat through the feed tube and into the grinder. Never use your fingers to push the meat!
- Maintain a Steady Pace: Feed the meat at a consistent pace to ensure a uniform grind. Avoid overloading the mincer, which can cause it to jam or overheat.
- Collect the Mince: Collect the minced meat in the chilled bowl placed under the mincer's outlet.
5. Consider a Second Grind (Optional):
- For a finer grind, you can run the minced meat through the mincer a second time using a finer grinding plate.
6. Clean the Mincer Immediately:
- Disassemble: After mincing, immediately disassemble the mincer and wash all parts thoroughly with hot, soapy water.
- Dry Completely: Dry all parts completely before storing to prevent rust and bacterial growth.
Important Considerations:
- Meat Type: Different types of meat can be minced, including beef, pork, lamb, and poultry. Adjust the grinding plate and grinding speed depending on the type of meat and desired coarseness.
- Safety First: Always prioritize safety when using a mincer. Never use your fingers to push the meat, and always follow the manufacturer's instructions carefully.
- Hygiene: Maintaining strict hygiene practices is crucial when handling raw meat. Thoroughly clean and sanitize all equipment before and after use.
