more help please

[Up In Smoke]

i am looking for a meat mixer, nothing really big but something that is around the 20 lb range?something that is easy to break down and clean.
i know i ask for a lot of help and one day i hope to be able to contribute, but i am still really green and a little
financially embarassed. did i spell that right?
any help is greatly appreciated.
                                          jerry

[Father Tom]

This is a place where we can all ask questions as no one knows it all.  The Sausage Maker web site has them as well as Cabela's.com.  Also there is a company in Texas that has all the equipment you will ever need.  I will locate their name and forwared it to you.   Something like  ???? & Packers.  Someone else will give you a lot more shortly.  Just hang in there

Tom

[Mr Walleye]

i am looking for a meat mixer, nothing really big but something that is around the 20 lb range?something that is easy to break down and clean.
i know i ask for a lot of help and one day i hope to be able to contribute, but i am still really green and a little
financially embarassed. did i spell that right?
any help is greatly appreciated.
                                          jerry

I'm not much help on the mixer as I mix by hand in 20 lb batches. I have done up to 60 lbs at a time but I always mix in 20 lb amounts. I have seen a number of reasonably priced mixers around the net. Hopefully someone will be along with more help.

Oh... Nothing wrong with being "fiscally responsible"  ;)

Mike

[West Coast Sausage Maker]

Mr Walleye is right. Why not mix by hand.
I have a mixer, but most of the time I'll just mix by hand. Especially if Im making 20 lbs or less.

I mix 20 lbs of meat in a container that can hold 40! thats the easiest most money and time saving way. IMHO

Mike

[Smoking Duck]

Do a search on Ebay for meat grinders; you can find some relatively inexpensive hand powered meat grinders

[Mr Walleye]

I use these meat tubs...

http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?id=0058721518635a&navCount=1&podId=0058721&parentId=cat20099&masterpathid=&navAction=jump&cmCat=MainCatcat602009-cat20099&catalogCode=XJ&rid=&parentType=index&indexId=cat20099&hasJS=true

I find these just the right size for mixing 20 lb batches. They also fit in the fridge nicely.

Mike

[NePaSmoKer]

Lots of places have a 20 lb mixer.

cabelas.com

sausagemaker.com (Buffalo NY)

alliedkenco.com  (Houston TX)

lemproducts.com (Ohio)

northerntool.com

I also use the meat tubs mike does. The 20lb mixer works well too  ;D


nepas

[NePaSmoKer]

when mixing by hand what type of container is best?
i have a small plastic one i used for starter batches (about 2 lbs)
is it safe to stick with plastic?
i am in the process of researching food safety, from the many informative
posts here and my head is spinning in a major way.

Plastic is best, use some food grade safe rubber or latex gloves and make sure the meat is cold. If you have a kitchenaid mixer the paddle works well to mix small batches.

nepas

[pensrock]

Yep, food grade plastic tubs is what I use also. I mix up to 35 lb batches at one time but the 20 lb batches are easier to handle. I've made sausages for 20+ years and never once used a meat mixer. I have an electric grinder and an antique cast iron 15lb. stuffer. Add a little muscle and away you go.

[Smoking Duck]

Other than mixing muscle meat for jerky, wouldn't a grinder work better for mixing meat, say for sauage or does the mixer work better?  I've never used a mixer and was just wondering.

Thanks!

SD

[NePaSmoKer]

When i use my grinder i wrap one of them elastic frozen sports things around the neck of the grinder to keep the heat down so the fat dont start to melt. Same with the kithenaid mixer i put the metal bowl in the fridge before mixing.
The big sausage maker dudes use dry ice in the mix while mixing.

If you use your grinder just go slow, you dont want your meat to turn into an emulsion like hot dog mix.

nepas

[Smoking Duck]

When i use my grinder i wrap one of them elastic frozen sports things around the neck of the grinder to keep the heat down so the fat dont start to melt. Same with the kithenaid mixer i put the metal bowl in the fridge before mixing.
The big sausage maker dudes use dry ice in the mix while mixing.

If you use your grinder just go slow, you dont want your meat to turn into an emulsion like hot dog mix.

nepas

Great tips, Nepas.  Thanks!

SD

[deb415611]

Same with the kithenaid mixer i put the metal bowl in the fridge before mixing.

nepas

I bet this would work well.   http://www.shopkitchenaid.com/product_detail.asp?HDR=attachments&T1=KTA+KN2WJ

[NePaSmoKer]

Yeah deb that would work good



nepas

[Smokin Soon]

I use a metal bowl sitting in one of those plastic meat lugs full of ice. Somone here told me to do that. That way you dont have to rush. Works good, even on a warm day.