Meat Mixer
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mccullen WOW!! I’d need a gun and a ski mask to get an Hobart a200 for $200 now. I just IM a guy on Facebook marketplace had one for $500…GONE…ugh…If anyone sees one around Rochester NY let me know!!!
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We do a LOT of sausage/hot dogs typically over 500# a year and we spend a lot of time mixing meat. We like the 50/50 pork/venison mix for pretty much everything. I’m looking for an efficient way to mix large batches. We’ve been through the 20#/44# mixers, we’ve torn them up…welded and reinforced the 44# paddle but when you have a 35# hydraulic stuffer it’s hard to keep up mixing. Sooooo… here’s the debate, meat mixer or I was thinking a 20 quart Hobart stand mixer with a paddle may work…lots’ of versatility and easy buy/sell…
Any thoughts on this one? Need to find a friend with a pizza shop that would let me do some testing!!!I’m thinking either would run me about $1000 if I can find a used one and not pay for shipping.
Parksider I have a 44# ribbon mixer that attaches to my grinder, and I also have an older 20 qt Hobart. The Hobart works great for sausage using a paddle. I usually make 15 pound batchs of sticks because that it the max for my smoke. You might be able to mix 20 lbs it it and still be able to scrape it down to get good distribution. You get great protien extraction. Maybe someone else has tried a larger batch.
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PapaSop Here ya go. We have a friend who runs a welding shop in town and he did this for us. Holding up well so far but I tend to baby it.
Parksider
Thanks. I actually thought about having a weld run down the middle of each paddle on both sides. Thought it might reinforce it even more. -
Parksider
Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems
mccullen You lucked out!!! I watched three 20q mixers go for $800, and 2 others over $900 in the past 2 weeks…
I’d like to get one, and should have sprung for one of the $800 ones, but I knew that a Vacmaster 215 was coming up this week and I held out to buy that… ended up paying $520, it’s in near perfect condition, oil is clean, pump is strong, all it needs is new teflon strip over the heater wire…
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I have in house an a200/paddle mixer that I used in a former life to mix Honey Bee Pollen substitute. Does anyone use this unit to mix small batches of ground beef, pork, etc. (up to about 10-12 lb. max. size batches?? If yes, please share the benefit of your opinion. Best Regards, Tommy
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If I had one I’d be using it. I think it would hold 25# which is the perfect size batch for what we do. I’m not sure about the small batches, I’d give it a shot. Key is to get protein extraction-sticky and elastic, that’s when you know you’ll have a good batch…usually!
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Here is one getting auction off tonight in Pennsylvania
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We do a LOT of sausage/hot dogs typically over 500# a year and we spend a lot of time mixing meat. We like the 50/50 pork/venison mix for pretty much everything. I’m looking for an efficient way to mix large batches. We’ve been through the 20#/44# mixers, we’ve torn them up…welded and reinforced the 44# paddle but when you have a 35# hydraulic stuffer it’s hard to keep up mixing. Sooooo… here’s the debate, meat mixer or I was thinking a 20 quart Hobart stand mixer with a paddle may work…lots’ of versatility and easy buy/sell…
Any thoughts on this one? Need to find a friend with a pizza shop that would let me do some testing!!!I’m thinking either would run me about $1000 if I can find a used one and not pay for shipping.
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Joe Hell Paddle mixers of some sort are usually the best option. Our Talsa Mixers use a slight variation on it and they work like a dream. The main benefit (other than ease of use) is that this style allows your protein to be extracted with minimal (if any) fat smearing so you get much nicer particle definition.
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Joe Hell Jonathon Yeah our mixer is the weak link in the process right now. Deer harvest was down dramatically this year in our area so we don’t have the volume to process that we have in the past, only 9 deer, usually around 25… The Weston 44 mixer just doesn’t get it done. It would be fine to mix like italian sausage but add cure or hot dog mix and it just can’t handle it and we only put 25# in at a time. Weston people we very helpful but this unit just isn’t built for what we need it to do. I can’t seem to find a Hobart for under a grand so it’s on the back burner for now. Especially since i can’t get my eye off the Weber SmokeFire…
John C.
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Joe Hell Jonathon Yeah our mixer is the weak link in the process right now. Deer harvest was down dramatically this year in our area so we don’t have the volume to process that we have in the past, only 9 deer, usually around 25… The Weston 44 mixer just doesn’t get it done. It would be fine to mix like italian sausage but add cure or hot dog mix and it just can’t handle it and we only put 25# in at a time. Weston people we very helpful but this unit just isn’t built for what we need it to do. I can’t seem to find a Hobart for under a grand so it’s on the back burner for now. Especially since i can’t get my eye off the Weber SmokeFire…
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Parksider Was it just not enough time to hunt or is there a problem up there, has chronic wasting disease made it to your neck of the woods?
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Joe Hell Jonathon Yeah our mixer is the weak link in the process right now. Deer harvest was down dramatically this year in our area so we don’t have the volume to process that we have in the past, only 9 deer, usually around 25… The Weston 44 mixer just doesn’t get it done. It would be fine to mix like italian sausage but add cure or hot dog mix and it just can’t handle it and we only put 25# in at a time. Weston people we very helpful but this unit just isn’t built for what we need it to do. I can’t seem to find a Hobart for under a grand so it’s on the back burner for now. Especially since i can’t get my eye off the Weber SmokeFire…
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Parksider I’d look at a pitboss before I dropped the coin on the Weber pellet grill! I’ve run better than half a ton of pellets through a custom built pelletpro cooker, and really like the pitboss pellet grills! Jm2c.
@s-a-m I am more than satisfied with my Pit Boss purchase. IMO it’s far better than any comparable Traeger…and designed by Mr. Traeger himself. I just picked up some of their ‘charcoal’ pellets and I’m using them on a ‘Chinese BBQ’ style rib cook today. They smell just like a charcoal grill. I can’t wait to see how these turn out!
Better Living Through BBQ!
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@s-a-m I am more than satisfied with my Pit Boss purchase. IMO it’s far better than any comparable Traeger…and designed by Mr. Traeger himself. I just picked up some of their ‘charcoal’ pellets and I’m using them on a ‘Chinese BBQ’ style rib cook today. They smell just like a charcoal grill. I can’t wait to see how these turn out!
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Joe Hell their looking good! Watch the traeger pellets some are flavored with oils not actually wood!
@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
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@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
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@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
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John Gehringer I’m all about about supporting the beautiful Pacific Northwest!
Joe Hell you misspelled north east lol
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@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
John Gehringer said in Meat Mixer:
@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
Mesquite and hickory are 100% wood just not hickory or mesquite, their either Adler or oak with oils. A simple search shows that and most bags of treager pellets aren’t 100% the specie’s llike apple is like 30-40% apple and the rest is oak or Adler , I stick to lumberjack brand.( it’s a free country people can buy what that want) jm2c
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