Meat mixer
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Thanks is your email j@waltonsinc.com
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nope, it is jonathon@waltonsinc.com
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daddygee That looks like it should be pretty well secured!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Small batches I use one like this, not the propeller type.
![anvil-drywall-compound-tools-82452-64_1000[1].jpg](/assets/uploads/files/1593551519256-anvil-drywall-compound-tools-82452-64_1000-1.jpg)
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Jonathon
Was looking at doing the same thing by putting a gusset across there. But will wait for 50 pounder to be available. This has to be a design flaw. Should be angled the same as the outer paddle. Weston?? -
PapaSop Yeah I’d wait. But before we sell them it looks like I need to do some testing on large batches, like 40 lb of meat and then seasoning/additives with cured meat to make sure that this is going to stand up to the abuse, how sad, I have to make more snack sticks!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop Yeah I’d wait. But before we sell them it looks like I need to do some testing on large batches, like 40 lb of meat and then seasoning/additives with cured meat to make sure that this is going to stand up to the abuse, how sad, I have to make more snack sticks!
Jonathon
That truly is sad. Well, if you can’t force yourself to eat them you have my address.
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PapaSop Disposing of snack sticks is almost never an issue around here!
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Small batches I use one like this, not the propeller type.
@Fat-Bob I tried paint and drywall mud mixers but meat is too fiberous. I made several designs and like the one I use now. I put big alternating spoons full of moose pork spices potatoes onions etc in a stainless pail and place it on the floor. I sit down on a chair and hold the pail with my feet while I plunge the mixer up down and around in the pail. Protein extraction is easy and you can get the dough consistency to your liking. Hope the picture attaches
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@Fat-Bob I tried paint and drywall mud mixers but meat is too fiberous. I made several designs and like the one I use now. I put big alternating spoons full of moose pork spices potatoes onions etc in a stainless pail and place it on the floor. I sit down on a chair and hold the pail with my feet while I plunge the mixer up down and around in the pail. Protein extraction is easy and you can get the dough consistency to your liking. Hope the picture attaches
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@Fat-Bob I tried paint and drywall mud mixers but meat is too fiberous. I made several designs and like the one I use now. I put big alternating spoons full of moose pork spices potatoes onions etc in a stainless pail and place it on the floor. I sit down on a chair and hold the pail with my feet while I plunge the mixer up down and around in the pail. Protein extraction is easy and you can get the dough consistency to your liking. Hope the picture attaches
Brianzipperdog123 That’s strange, I’ve never had an issue. But then again, I use a corded Milwaukee, 1/2" drill/hammer drill. That thing will turn a car over if you can hook it up. Tons of torque. lol
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@Fat-Bob I tried paint and drywall mud mixers but meat is too fiberous. I made several designs and like the one I use now. I put big alternating spoons full of moose pork spices potatoes onions etc in a stainless pail and place it on the floor. I sit down on a chair and hold the pail with my feet while I plunge the mixer up down and around in the pail. Protein extraction is easy and you can get the dough consistency to your liking. Hope the picture attaches
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When I do small batches I use a corded 1/2 drill with a lot of torque. Turn every time. I do keep a stainless mixer just for meat purpose (no paint or drywall mud, not the kind of binder I use)
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Chef Why use carrot fiber when mud is so cheap? Still use a clean 5 gallon bucket though. lol
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I do not have a mixer either, am new at this. How do I know when it’s mixed properly?
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If you are hand mixing your hands will be freezing cold, cramping, and You’ll feel Your forearms burning. That’s when your done. It will also stick together and when you stretch it, it will be very tacky and stretch like dough.
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