b"For making burger patties use a drier mix and add less fat. For venison which has exceptionally low fat, 10% is a good starting point for patties and 25-30% for sausages.PATTY MAKER is cold enough if your fingers This is one of our newerstart to turn numb. products and is fantasticIf you pick up some mix, When mincing it is criticalfor making burger patties ofopen your hand and the mix the meat is kept as cold asa consistent size, ready tosticks you are spot on. Mixing possible before starting. eat, free flow and freeze. Itproperly at this point is also attaches to the front of eitherimportant for getting a good the meat mincer or sausagebind in the sausage.stuffer and comes with aFor making burger patties variety of adaptor tubesuse a drier mix and add less which will fit most machines. fat. For venison which has Importantly, please ensureexceptionally low fat, 10% is a that whatever you purchasegood starting point for patties you can easily obtain parts forand 25-30% for sausages. We later. We regularly get phonerecommend visiting www.calls from people lookingthecasingbotique.com which for parts on some obscurehas a good variety of sausage no name brand that theycasings. When starting out When starting out, use thepurchased from a seller whogo for the natural hog casings natural hog casings in the has since disappeared. in the 32-35mm sizing. The 32-35mm sizing. skins will come to you salted PREPARATION ANDso soak them in water for at INGREDIENT TIPS least two hours and run some When making burgerWhen mincing meat andwater through them prior to patties use a driersausage making, it is criticaluse.It is better to slightly mix and add less fat. that the meat is kept asover fill rather than under cold as possible. Roomfill the skins. Once you have temperature meat does notcompleted the filling, twist mince well. A cold mix isthe end result into sausages. also important for obtainingTwist three turns in one a proper bind when makingdirection, then three turns patties and sausages. Anyin the opposite direction. liquid added to the mix needsAllow the sausages to set in to be chilled. the fridge overnight before Put the mincer head in thebagging or vacuum packing. freezer for at least an hourSit burger patties on grease prior to starting and anyproof paper then freeze prior added fat should only just beto packaging, they will then defrosted. Once the mix isbe free flowed.ready for making the sausagesWhen choosing your herbs or burger patties, keepand spices, you can purchase it chilled. a ready-made mix or create Mince the meat and theyour own. When starting out, fat through a 5/6mm plateI would recommend the ready then add your chosen herbs,to use mix option until you get spices, bread- crumbs orthe hang of making them.FIGZZeropak's pattyrice flour. Mix this together maker simplyand run through the mincerFOR MORE INFO attaches to the frontagain. Now add some liquidGo to www.zeropak.co.nz or of the mincer orand mix well with yourphone us on 09 406 1004 to sausage stuffer. hands. You will know the mixdiscuss our options. /FISHINGINGODZONE73"