Mincing meat?

When I use the mincer, meat tends to stuff up and clog the mincer. I've checked that I've assembled the mincer correctly, but I still have problems mincing efficiently. What can I do?


  • This can happen with meats, especially those  that contains tendons and membranes. Recommendation is to dice the meat up into cubes small enough to fit into the mincer and then freeze the meat and the mincer for 4-6 hours. This will make it easier to pass through meat as well as reduce the amount of bacteria, improving shelf life.

    Don't run the mincer "dry", instead, turn it off if theres no meat passing through. Running a dry mincer will dull the knife and heat up the mincer.
    Johan Customer Service

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