<![CDATA[Meat mixer]]>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?
Thanks

]]>https://waltonsdev.nodebb.com/topic/2446/meat-mixerRSS for NodeThu, 10 Sep 2026 22:13:25 GMTSun, 28 Jun 2020 01:06:43 GMT60<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 22:07:25 GMT]]>Thanks guys! Good info in this thread.

]]>https://waltonsdev.nodebb.com/post/20023https://waltonsdev.nodebb.com/post/20023Mon, 27 Jul 2020 22:07:25 GMT<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 15:37:39 GMT]]>Jonathon No worries Jonathan. You guys are fantastic and love you being candid. You’re not dealing with a snowflake over here. I’ve learned my lesson on grinding awhile ago about meat being very cold. I now get the meat to almost crunchy cold before messing with it. Life is much better on the “making” process. Had to go to insulated rubber gloves when doing large batches because the fingers are numb after about 5 mins. I only use a size 8 grinder because I’m a small batch guy (usually less than 20 lbs for one kind of sausage). Unlike the beasts that you guys use. I cut up the meat the day before grinding, place it in one layer, keep each layer separated, let it sit in the fridge overnight and then stick it in the freezer for about 2.5 hours before grinding. Life is much better that way.

]]>https://waltonsdev.nodebb.com/post/20007https://waltonsdev.nodebb.com/post/20007Mon, 27 Jul 2020 15:37:39 GMT<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 15:24:40 GMT]]>Jonathon Cure info: I totally blend all of the dry seasonings, cure (when smoking) and binder (if I’m using) in one bowl and evenly distribute it among the large pieces before the first grind. Then, do a second grind per recommendations from you guys (on the site), then add whatever liquid just prior to stuffing and hand mix in the liquid. Since I’m not doing the large batches that many of you accomplish, I see no need to use a mixer. If I did your size batches, then I would. BTW: I know my weights before the grinding and put whatever liquid in the freezer to get really cold before adding.

]]>https://waltonsdev.nodebb.com/post/20004https://waltonsdev.nodebb.com/post/20004Mon, 27 Jul 2020 15:24:40 GMT<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 15:21:52 GMT]]>zbigjeff No worries, I have misread other things this morning. I was supposed to be out playing golf but that got cancelled so I am here but it seems I am here in physical form only, mind is having problems staying on task! It’s an interesting idea though and I think something I am gonna test out. In general, I don’t like adding the seasoning between the grinds because I normally have to wait a while before I can get them washed and seasoned meat sets up A LOT harder/faster than fresh meat, so it makes cleaning a pain but if this was my main purpose for doing it that might not be an issue.

]]>https://waltonsdev.nodebb.com/post/20003https://waltonsdev.nodebb.com/post/20003Mon, 27 Jul 2020 15:21:52 GMT<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 15:16:31 GMT]]>Jonathon No, liquid is after the second grind. Sorry for letting you think that.

]]>https://waltonsdev.nodebb.com/post/20001https://waltonsdev.nodebb.com/post/20001Mon, 27 Jul 2020 15:16:31 GMT<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 15:15:25 GMT]]>zbigjeff So you add the liquid before your second grind? Are we talking cured sausage or fresh here? If its fresh I can see that working, if it is cured then I would imagine it would still require a decent amount of hand mixing to get proper protein extraction?

]]>https://waltonsdev.nodebb.com/post/20000https://waltonsdev.nodebb.com/post/20000Mon, 27 Jul 2020 15:15:25 GMT<![CDATA[Reply to Meat mixer on Mon, 27 Jul 2020 15:06:51 GMT]]>TexLaw I forego the mixer by adding seasoning before the 1st grind. By the time I add the liquid just before stuffing and after the second grind, the seasoning is pretty much incorporated and have had no issues. Looks like it’s all personal selection. But, maybe if I made batches greater than 18 lbs, a mixer would ensure proper distribution.

]]>https://waltonsdev.nodebb.com/post/19995https://waltonsdev.nodebb.com/post/19995Mon, 27 Jul 2020 15:06:51 GMT<![CDATA[Reply to Meat mixer on Thu, 16 Jul 2020 14:48:27 GMT]]>Parksider LOL that would be a fun video to watch for sure!

]]>https://waltonsdev.nodebb.com/post/19601https://waltonsdev.nodebb.com/post/19601Thu, 16 Jul 2020 14:48:27 GMT<![CDATA[Reply to Meat mixer on Wed, 15 Jul 2020 20:10:56 GMT]]>Jonathon Joe Hell Wait till I get the Hobart mixer officially into the rotation and you’ll get to see a sweet video of a Weston 44 mixer packed with Tannerite!!!

]]>https://waltonsdev.nodebb.com/post/19591https://waltonsdev.nodebb.com/post/19591Wed, 15 Jul 2020 20:10:56 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 20:36:46 GMT]]>Joe Hell I think you’re just a hoss!

]]>https://waltonsdev.nodebb.com/post/19572https://waltonsdev.nodebb.com/post/19572Tue, 14 Jul 2020 20:36:46 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 21:11:17 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/19571https://waltonsdev.nodebb.com/post/19571Tue, 14 Jul 2020 21:11:17 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 16:17:07 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19556https://waltonsdev.nodebb.com/post/19556Tue, 14 Jul 2020 16:17:07 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 14:57:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19546https://waltonsdev.nodebb.com/post/19546Tue, 14 Jul 2020 14:57:01 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 14:16:32 GMT]]>Thanks everyone, so mixing by hand, say a 5 lb batch, how long would that need to be mixed?

]]>https://waltonsdev.nodebb.com/post/19542https://waltonsdev.nodebb.com/post/19542Tue, 14 Jul 2020 14:16:32 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 13:54:42 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19538https://waltonsdev.nodebb.com/post/19538Tue, 14 Jul 2020 13:54:42 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 12:19:09 GMT]]>Save your self and start hunting a mixer.

]]>https://waltonsdev.nodebb.com/post/19525https://waltonsdev.nodebb.com/post/19525Tue, 14 Jul 2020 12:19:09 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 12:18:47 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/19524https://waltonsdev.nodebb.com/post/19524Tue, 14 Jul 2020 12:18:47 GMT<![CDATA[Reply to Meat mixer on Tue, 14 Jul 2020 10:51:47 GMT]]>I do not have a mixer either, am new at this. How do I know when it’s mixed properly?

]]>https://waltonsdev.nodebb.com/post/19523https://waltonsdev.nodebb.com/post/19523Tue, 14 Jul 2020 10:51:47 GMT<![CDATA[Reply to Meat mixer on Fri, 03 Jul 2020 03:10:21 GMT]]>Chef Why use carrot fiber when mud is so cheap? Still use a clean 5 gallon bucket though. lol

]]>https://waltonsdev.nodebb.com/post/19176https://waltonsdev.nodebb.com/post/19176Fri, 03 Jul 2020 03:10:21 GMT<![CDATA[Reply to Meat mixer on Fri, 03 Jul 2020 00:02:05 GMT]]>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)

]]>https://waltonsdev.nodebb.com/post/19170https://waltonsdev.nodebb.com/post/19170Fri, 03 Jul 2020 00:02:05 GMT<![CDATA[Reply to Meat mixer on Thu, 02 Jul 2020 20:51:46 GMT]]>Brianzipperdog123 5AC54692-FB77-42BA-9193-0D8640A9E979.jpeg

]]>https://waltonsdev.nodebb.com/post/19161https://waltonsdev.nodebb.com/post/19161Thu, 02 Jul 2020 20:51:46 GMT<![CDATA[Reply to Meat mixer on Thu, 02 Jul 2020 19:50:04 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/19149https://waltonsdev.nodebb.com/post/19149Thu, 02 Jul 2020 19:50:04 GMT<![CDATA[Reply to Meat mixer on Thu, 02 Jul 2020 19:46:50 GMT]]>Brianzipperdog123

]]>https://waltonsdev.nodebb.com/post/19148https://waltonsdev.nodebb.com/post/19148Thu, 02 Jul 2020 19:46:50 GMT