Meat mixer
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Not an expert by any means, but their 20 pound mixer says it can handle from 5 to 20 pounds, so your 8 to 10 pound batches should work fine.
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I make 75-100 pounds of sausage, imitation bacon etc each year. Usually in about 8-10 pound batches. I hear Jonathan in videos say how a mixer is necessary. I feel like we get good protein extraction when mixing by hand, but I also have some fatting out issues, and I don’t have heat issues or hot meat or dull equipment, so many the mix is my issue. What is your experiences with mixers, especially being half full. Do they improve the final product?
Thanksbcompton53 what meat are you using? I do 12.5lb and 25lb batches by hand and dont have fat out issues. Yes a mixer would make it easier (i think) maybe not the clean up afterwards. I do 50% venison to 50% ground pork which leaves it 80/20 worst case scenario and turns out great in my opinion and so far haven’t had a complaint from anyone else
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I like the 20 pound mixer very much, and I’m glad I got it. I was doing a fine job by hand, but it does a better job and in less time. Clean up is not difficult.
Half full is not a problem. It works very well for 10-11 pounds, and I might scrape a few times. I can tell you the 20 pound mixer does not work very well for a batch as small as 5 pounds. I had to stop too many times to scrape, so I may as well have been mixing by hand (or even done a better job mixing by hand. I haven’t done a batch right around 8 pounds, so I can’t speak to that.
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I use a drywall mud mixer chucked up in cordless drill and 5 gallon bucket to mix. Works good for me.
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I use a drywall mud mixer chucked up in cordless drill and 5 gallon bucket to mix. Works good for me.
knifemaker3 I thought I was the only person to do just this LOL. I do this for smaller batches very often. Larger batches I use my big Hobart mixer.
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bcompton53 what meat are you using? I do 12.5lb and 25lb batches by hand and dont have fat out issues. Yes a mixer would make it easier (i think) maybe not the clean up afterwards. I do 50% venison to 50% ground pork which leaves it 80/20 worst case scenario and turns out great in my opinion and so far haven’t had a complaint from anyone else
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I make 75-100 pounds of sausage, imitation bacon etc each year. Usually in about 8-10 pound batches. I hear Jonathan in videos say how a mixer is necessary. I feel like we get good protein extraction when mixing by hand, but I also have some fatting out issues, and I don’t have heat issues or hot meat or dull equipment, so many the mix is my issue. What is your experiences with mixers, especially being half full. Do they improve the final product?
Thanksbcompton53 I have the 20 lb mixer and have only used it a few times. I find that mixing by hand does just as good and the clean up is hassle free. I mix upwards of 250-300 lbs of sausage and 50-100 lbs of snack stick and summer sausage each week by hand and don’t have any trouble getting protein extraction when called upon.
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Improper mixing is a major problem in meat processing. Hand mixing is okay if it is fresh PSS
But a mixer and a timer is extremely valuable for mixing and blending. Too much time with your hands on your meat…just saying -
Have both the 20 & 44 lb. Weston mixers. Use the 20 lb. the most. Works fine but once put a full 20lbs. in there and it was very hard to turn by hand. Only used the 44 once, hooked up to the grinder with 15 lb. of of meat and bent and broke one of the middle paddles. Discovered that on the Weston ones, those center paddles are not angled correctly. They are welded on to push, rather than slice through the meat. Looking at the new Walton’s 50 lb. that’s coming it looks like that has been resolved. I know Jonathan was experimenting with how small a batch the 50 will do but don’t recall seeing those yet.
5 & 10 lb. batches I’ve done many times by hand with good extraction and no fat out. Takes a it bit longer.
Departing Contestant too much time with…???
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I wish I could try one for a batch, then make my decision.
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I have the 44lb first time used it put 25 lbs in it hooked it to grinder and bent both center paddles over. I have a friend that owns a welding/machine shop he straightened them back out put a small piece of SS flat bar across the shaft and both paddles. That ended that problem works great now with 25lb batches.
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Improper mixing is a major problem in meat processing. Hand mixing is okay if it is fresh PSS
But a mixer and a timer is extremely valuable for mixing and blending. Too much time with your hands on your meat…just saying -
knifemaker3 I thought I was the only person to do just this LOL. I do this for smaller batches very often. Larger batches I use my big Hobart mixer.
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Chef +1 I do it all the time. But then again I don’t own a mixer after reading about all the issues with bent or broken paddles.
@Fat-Bob Know what you mean. I’m looking forward to the Walton version and how it holds up and the warranty that is offered. When I buy a product, I will pay for quality and don’t expect to have to rig it or replace it often to keep it working.
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I make 75-100 pounds of sausage, imitation bacon etc each year. Usually in about 8-10 pound batches. I hear Jonathan in videos say how a mixer is necessary. I feel like we get good protein extraction when mixing by hand, but I also have some fatting out issues, and I don’t have heat issues or hot meat or dull equipment, so many the mix is my issue. What is your experiences with mixers, especially being half full. Do they improve the final product?
Thanksbcompton53 I have the Weston 20 lb mixer that Walton’s sells and it works perfectly for 8-10 lb batches. The least amount I’ve been able to successfully mix is about 6 lbs and the most I’ve mixes is 15 lbs. I very rarely make a 25 lb batch of sausage but when I do it is usually a Fresh sausage and I don’t need my mixer for that. Hope this helps.
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Johathon it is a weak point in the design a simple inexpensive modification solves the problem Once and for all everything else seems to be well made and strong.
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I use a drywall mud mixer chucked up in cordless drill and 5 gallon bucket to mix. Works good for me.
knifemaker3 I teach a charcuterie class at a culinary school and never thought of using a mud mixer to blend smaller batches; I am always looking for information to improve the course. Thank you for sharing.
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