Meat mixer
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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.
![anvil-drywall-compound-tools-82452-64_1000[1].jpg](/assets/uploads/files/1593551519256-anvil-drywall-compound-tools-82452-64_1000-1.jpg)
@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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It is not too bad if you are doing a small batch (<5lbs) but your hands will feel like meat clubs. My brothers and I would tag team, even with an insulation layer your hands will become numb, but you do get a pretty good upper body workout. A good mixer is a game changer.
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Depends on how well you work the meat block. As Parksider said, it will be very tacky and stretchy. There is a good video about protein extraction on Meatgistics. I can’t say I really ever timed it, just need to work the meat block to the appropriate protein extraction point. A bit of a learning curve, but you can tell by your end product.
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Thanks everyone, so mixing by hand, say a 5 lb batch, how long would that need to be mixed?
macminn18 Unless you are a hoss, you’re probably going to mix for a good 15-20 minutes by hand for a cured sausage. For a fresh sausage, you don’t need the same level of protein extraction and can get buy with more like 10 minutes, maybe even a little less (and you don’t really need a mixer for that).
The problem with a 5 pound batch is that the 20 pound mixer is a little too large to easily mix only 5 pounds. You end up doing a lot of scraping down to get the blades to properly mix, although that’s still a lot better than mixing by hand. If you are not against making a 10 pound batch, I advise that with the 20 pound mixer. Some have said that 7 or 8 pounds is enough. I trust them on that, but I just haven’t tried it.
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macminn18 Unless you are a hoss, you’re probably going to mix for a good 15-20 minutes by hand for a cured sausage. For a fresh sausage, you don’t need the same level of protein extraction and can get buy with more like 10 minutes, maybe even a little less (and you don’t really need a mixer for that).
The problem with a 5 pound batch is that the 20 pound mixer is a little too large to easily mix only 5 pounds. You end up doing a lot of scraping down to get the blades to properly mix, although that’s still a lot better than mixing by hand. If you are not against making a 10 pound batch, I advise that with the 20 pound mixer. Some have said that 7 or 8 pounds is enough. I trust them on that, but I just haven’t tried it.
TexLaw I mixed 25 lbs this morning by hand and had no issue getting protein extraction in less than 10 minutes but I was also using sure gel. Our cookshack smoker doesn’t do a great job of slow cook sessions as it tends to have a mind of it’s own. I run at 140 for the first hour and 190-200 and my sticks reach 160 in about 2 1/2 hours total time and I’ve yet to run into as issue with fat out. I’m just lucky I guess!
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