What do you use to mix your ground meat?????????????????
I use a 17lb. mixer from Northern Tool. Little hard to turn but I slowly add fluid as I am Mixing,helps a lot. Not too easy to clean so for small batches I still use my hands. Dave
I have the meat tubs from Cabelas and they comfortably hold 20 lbs while mixing. I always mix by hand and have never really had a problem with it. I've looked at the mixers but I just always felt they would be more work (cleanup) than it's worth. JMHO...
Mike
Thats sort of what I am thinking. Thought about one because I was concerned that product was mixed thoroughly. I usually mix on a marble slab by hand and never have had any problems and I usually have 10-15 # batches. Was curious to see what others are doing.
Thanks
Nathan
I generally make small batches at a time. Though I generally make 10 - 15 pounds at a setting, I generally will break it down so that I am making 5 pounds each of a different type of sausage. Since I'm only mixing 5 - 6 pounds at a time I use my KitchenAid using the paddle to mix my meat.
I use a large plastic tub and mix up to 30# at a time. No problem and easy clean up.
I have been mixing by hand, but my hands have been getting so cold that I think for larger batches I am going to buy a 20lb mixer. Cabelas has them for a pretty reasonable when on sale.
I use the meat mixer from Northern Tool. I didn't think hand mixing was too horrid.....up until I got the mixer. No more cold, numb hands!
I wear yellow kitchen gloves when handling the meat (kevlar gloves when cutting--fingertips may ruin good sausage ;D).
Mixing--I'm lazy. I let the grinder do it.
I always start sausage with steaks/roasts. I cut up the meat into ~3/4-1" square by ~ 2" strips. I mix the spices in with water until it is good and slimey, but short of having a spice gravy pooling in the bottom of the tub. I grind it once thru a 7mm plate, then stuff.
This has always worked well for me. It does require setting up/cleaning the grinder every time though.
get smokin
drano
I have should have added before that I think using the mixer you get a more consistent product in the end with better consistency. Dave
I sort of thought that the kitchen aid would make it a mush.
Habs, do you mix all 5 or 6 pounds at once, how long do you mix it and at what speed?
THX
Im with habs on this. My kitchenaid does a better job at mixing than my meat mixer. I can do 5lbs in my KA 6qt bowl.
I have noticed that on my cabelas meat mixer the brass bushing will leave brass residue in the meat chamber, Anyone who has this or any mixer that uses a brass bushing on either end should watch for this. Cabelas, BPShop, Northern Tool has the same manufactuer. I also use the cabelas meat tubs for when i do larger amounts by hand. They are great for when i am cutting up venison.
nepas
Quote from: sherlock on January 09, 2009, 04:17:34 AM
I sort of thought that the kitchen aid would make it a mush.
Habs, do you mix all 5 or 6 pounds at once, how long do you mix it and at what speed?
THX
I learned this when I took a day class on sausage making at the Culinary Institute of America. I have the 5 quart professional, and I can mix 5 pounds at once; and that is the maximum, after the water is added them you are up to around 5.5 - 6 pounds. If your sausage recipe does not call for much liquid you have to stop and move the meat from the paddles, and start it up again. It is best to mix it right after your grind. You don't beat it that long, just long enough until the meat gets sticky; what I was told when it gets sticky that is the point in which it is called the "Primary Bind".
I will use speeds 6 - 8. If the sausage is thicker and less liquid is use, then I will use the slower speed.