Thread: Adding pork fat to goat mince?

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.

Originally Posted by Marty Henry

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?

Back when I had a steady supply of rabbits I used to make up rabbit mince using 10-15% fat pork. Yummy

Originally Posted by muzza

you can get an electric mincer for under a hundred bucks these days - why would you use a manual one .

Pork jowls make for handy additives to your game mince - buy a pig head at the supermarket butchery and bone it out .

I've seen one from dick Smith online for 100 but with the way they are no guarantees it'll show up lol.

Originally Posted by oxfarmer

Back when I had a steady supply of rabbits I used to make up rabbit mince using 10-15% fat pork. Yummy

Dick Smith has been gone for years

Originally Posted by Gibo

Dick Smith has been gone for years

Girlfriend reckoned there was an online store still

https://www.savebarn.co.nz/meat-minc...scription=true

Originally Posted by Russian 22.

Girlfriend reckoned there was an online store still

Hope she isnt seeing a different king of dick smith

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.

Originally Posted by hotbarrels

https://www.savebarn.co.nz/meat-minc...scription=true

Now that's a machine. There's enough goats to make it worth buying. Just need to get a bigger freezer ha.

Originally Posted by Gibo

Hope she isnt seeing a different king of dick smith

Originally Posted by Marty Henry

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.

I'll have a look at them

Originally Posted by hotbarrels

https://www.savebarn.co.nz/meat-minc...scription=true

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

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!!

Originally Posted by Gibo

Dick Smith has been gone for years

Still operating online only. Probably out of Aus. $79 to my door electric mincer going hard after 1.5 years and pretty heavy use.

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.

Check out https://www.nzhuntingandshooting.co....mincers-26287/