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Thread: Adding pork fat to goat mince?

  1. #1
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    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
    dannyb likes this.

  2. #2
    Member Marty Henry's Avatar
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    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.
    veitnamcam, Beaker and Micky Duck like this.

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    Quote Originally Posted by Marty Henry View Post
    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?

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    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 .
    Cats have nine lives-which makes them ideal for experimentation...

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

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    Quote Originally Posted by muzza View Post
    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.
    Quote Originally Posted by oxfarmer View Post
    Back when I had a steady supply of rabbits I used to make up rabbit mince using 10-15% fat pork. Yummy

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    Dick Smith has been gone for years

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    Quote Originally Posted by Gibo View Post
    Dick Smith has been gone for years
    Girlfriend reckoned there was an online store still
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    Russian 22. likes this.

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    Quote Originally Posted by Russian 22. View Post
    Girlfriend reckoned there was an online store still
    Hope she isnt seeing a different king of dick smith
    madmaori likes this.

  11. #11
    Member Marty Henry's Avatar
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    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.

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    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 Gibo View Post
    Hope she isnt seeing a different king of dick smith


    Quote Originally Posted by Marty Henry View Post
    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

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    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!!
    Last edited by johnd; 09-06-2019 at 07:52 PM.

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    Quote Originally Posted by Gibo View Post
    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.
    Russian 22. likes this.

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    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.

 

 

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