Porkert no5 crank / crank. Porkert: THE Rolls Roys among hand mills! Porkert has been producing hand mills for hobby and professional use for more than 100 years. Let's be honest, what could be more fun and tastier than your own minced meat, fillet American, steak tartare? All Porkert mills run on the Enterprise system. So for example for a Porkert no8, all parts from e.g.: Wolfcut, Porkert, Jupiter etc in size Enterprise 8 fit on this mill! This way you can expand the Porkert with various parts and accessories! How do you determine which size Porkert is suitable for you? This is actually determined by the quantities of meat you want to process. The Porkert 5 is the smallest model and perfect for processing meat up to approximately 2 kilos. The plate (perforated disc) has a diameter of 53mm. We recommend the Porkert 8 for hobby use, nice, handy model, many separate parts available and perfect for meat processing up to approximately 4 to 5 kilos! The plate (perforated disc) has a diameter of 62mm. The Porkert 10/12 is the bigger brother of the Porkert 8. All parts for this model are also available separately and you can easily process 6 to 8 kilos of meat with it! The plate (hole disc) has a diameter of 70mm. The Porkert 22 is aimed at professional use, has 4 feet and a larger neck (opening at the top) and can be used with a lot of force! The plate (perforated disc) has a diameter of 83mm. The Porkert 32 is an anniversary edition to celebrate Porkert's 100th anniversary. The big (!!) brother of the Porkert 22. A beast of a machine! The plate (hole disc) has a diameter of 100mm Dimensions Universal Enterprise System: Knife Enterprise 5 square bore worm 8.8mm Knife Enterprise 7 square bore worm 9.2mm Knife Enterprise 8 square bore worm 10.4mm Knife Enterprise 10/12 square bore worm 11.7mm Knife Enterprise 22 square bore worm 13.6mm Knife Enterprise 32 square bore worm 15.1mm Plate Enterprise 5 Diameter plate 53mm round bore worm 8.3mm Plate Enterprise 8 Diameter plate 62mm round bore worm 9.7mm Plate Enterprise 10/12 Diameter plate 70mm round bore worm 10mm Plate Enterprise 22 Diameter plate 83mm round bore bore 11.5mm Plate Enterprise 32 Diameter plate 100mm round bore bore 13.5mm Important! NEVER put your Porkert and its parts in the dishwasher, as this could irreparably damage your Porkert. Clean the Porkert with warm water and a little soap, then dry thoroughly and rub with a little (sunflower) oil if necessary. Garlic fennel Ingredients: approx. 1 kilo sausage (for +/- 10 sausages) approx. 1 meter pork intestine 750 g ham or pork slices 250 g bacon slices 16/18 g salt 4 g dried garlic 4 g dried, chopped chili pepper 6 g fennel seeds 100 ml cold water Chorizo ​​fresh or dried Ingredients: approximately 1 kilo sausage (for +/- 10 sausages) approximately 1 meter pork intestine 750 g ham or pork chops 250 g bacon chops 16/18 g salt (20 g dried) 4 g dried garlic 4 g dried, chopped chili pepper 6 g coriander 2 g cumin 4 g smoked paprika powder 100 ml cold water (not dried) USA style Chipotle sausage Ingredients: approximately 1 kilo of sausage (for +/- 10 sausages) approximately 1 meter pork intestines 750 g ham or pork rashers 250 g bacon rashers 16/18 g salt 20 g chipotle BBQ sauce 4 g smoked paprika powder 100 ml cold water Red pepper sage fresh or dried Ingredients: approximately 1 kilo sausage (for +/- 10 sausages ) approximately 1 meter pork intestine 750 g ham or pork rashers 250 g bacon rashers 16/18 g salt (20 g dried) 4 g dried garlic 4 g dried, chopped chili pepper 6 g sage 100 ml cold water (not dried) Black pepper garlic Ingredients «nts: approximately 1 kilo of sausage (for +/- 10 sausages) approximately 1 meter of pork intestine 750 g of ham or pork chops 250 g of bacon chops 16/18 g of salt 4 g of dried garlic 6 g of coarse black pepper 100 ml of cold water New Orleans sausage Ingredients «nts: about 1 kilo of sausage (for +/- 10 sausages) about 1 meter of pork intestine 750 g of ham or pork chops 250 g of bacon rashers 16/18 grams of salt 4 g of dried garlic 6 g of thyme 2 g of allspice 100 ml of cold water German garlic sausage, dry Ingredients: approx. 1 kilo sausage (for +/- 10 sausages) approx. 1 meter pork intestine 750 g ham or pork chops 250 g bacon rashers 20 grams salt 3 g white pepper 1 g mace 0.5 g coriander 3 g garlic 3 g black pepper Fine smoked sausage Ingredients nts: approx. 1 kilo sausage (for +/- 10 sausages) approx. 1 meter pork intestine 750 g ham or pork chops 250 g bacon rashers 18 grams salt 2 g white pepper Smoked sausage spices 100 ml cold water Thuringer Rostbratwurst Ingredients: approx. 1 kilo sausage (for +/- 10 sausages) +/- 10 sausages) about 1 meter pork intestine 750 g ham or pork chops 250 g bacon chops 16/18 gram salt 2g white pepper 1g marjoram 1g cumin 100ml cold water