<![CDATA[Mixing time]]>Can you over mix? I made bear summer sausage last week, trimmed the bear and added 30% pork fat. The flavor is good, but, it fatted out. It’s not to dry, but dryer than I what I have made in the past. I thought I had a good protein extraction but I guess not. I ran the smoke schedule that it on the video for summer sausage.
Thanks for the input.

]]>https://waltonsdev.nodebb.com/topic/4186/mixing-timeRSS for NodeThu, 10 Sep 2026 22:37:20 GMTSat, 21 Aug 2021 00:26:59 GMT60<![CDATA[Reply to Mixing time on Thu, 26 Aug 2021 12:01:55 GMT]]>Miller havig never used Bear take my advice with a grain of salt but 8 minutes with wild game very well might not be enough. Time mixing is good in general but tons of things go into how long it will take. Things like amount of water added, quality of meat, TEMP of meat (that’s the big one) Temp of the room it is being mixed in and style of mixer (obviously) all of those things could be a culprit. Since you think it fatted out I am going to guess it could have been under mixed as like Cabelas90 says it is highly unlikely that a home processor would overmix, or you may possibly have a problem with your smoker, though I find that less likely than protein extraction.

]]>https://waltonsdev.nodebb.com/post/45732https://waltonsdev.nodebb.com/post/45732Thu, 26 Aug 2021 12:01:55 GMT<![CDATA[Reply to Mixing time on Thu, 26 Aug 2021 11:29:18 GMT]]>Miller You could try to up your Fat closer to 25% - 30 % assuming that the bear is close to 100% lean.
Good luck at Elk Camp! Everything taste better in camp!

]]>https://waltonsdev.nodebb.com/post/45728https://waltonsdev.nodebb.com/post/45728Thu, 26 Aug 2021 11:29:18 GMT<![CDATA[Reply to Mixing time on Thu, 26 Aug 2021 00:50:20 GMT]]>Miller good luck at elk camp.

]]>https://waltonsdev.nodebb.com/post/45718https://waltonsdev.nodebb.com/post/45718Thu, 26 Aug 2021 00:50:20 GMT<![CDATA[Reply to Mixing time on Wed, 25 Aug 2021 18:11:14 GMT]]>Cabelas90 the product is still good, and it doesn’t crumble. it’s just drier than the last batch of elk that I did. I gave a log to a buddy and he even told me that it was drier than the last. I’ll try it again, I have another 12 lbs of the trimmed meat I was going to make snack sticks with, so I’ll for sure mix longer. I take all kinds of products to elk camp with me every year and the guys there love the stuff. I’m sure this bear summer sausage will be a hit, but i’ll know the product could be better.

Thanks for all the input.

]]>https://waltonsdev.nodebb.com/post/45666https://waltonsdev.nodebb.com/post/45666Wed, 25 Aug 2021 18:11:14 GMT<![CDATA[Reply to Mixing time on Wed, 25 Aug 2021 16:54:39 GMT]]>Miller I would put money on lack of protein extraction. Especially with only 8 min of mix time. We were having tons of trouble on summer sausage @ a flat 10 min mix in a commercial mixer. Once I got it through to our crew that Protein extraction is what really matters we generally see 13-15min on average.
I assume with it fatting out the product is mushy and crumbles when you try to cut it?

]]>https://waltonsdev.nodebb.com/post/45658https://waltonsdev.nodebb.com/post/45658Wed, 25 Aug 2021 16:54:39 GMT<![CDATA[Reply to Mixing time on Wed, 25 Aug 2021 16:48:52 GMT]]>twilliams the bear meat was trimmed well, I did the trimming myself. it was a younger bear so there was not a lot of marbling in the meat.

]]>https://waltonsdev.nodebb.com/post/45657https://waltonsdev.nodebb.com/post/45657Wed, 25 Aug 2021 16:48:52 GMT<![CDATA[Reply to Mixing time on Wed, 25 Aug 2021 16:46:42 GMT]]>Cabelas90 mixed 8 mins in a mixer attached to my grinder. the product did sit in the ref over night and I did not use an accelerator.

]]>https://waltonsdev.nodebb.com/post/45656https://waltonsdev.nodebb.com/post/45656Wed, 25 Aug 2021 16:46:42 GMT<![CDATA[Reply to Mixing time on Mon, 23 Aug 2021 22:39:20 GMT]]>Miller my personal opinion I would have added pork trim vs pork fat since the bear is already quite fatty. Then I would have ran a different smoke schedule vs the one listed on the video.

]]>https://waltonsdev.nodebb.com/post/45482https://waltonsdev.nodebb.com/post/45482Mon, 23 Aug 2021 22:39:20 GMT<![CDATA[Reply to Mixing time on Mon, 23 Aug 2021 15:11:35 GMT]]>Miller How long did you mix? You can over mix but it’s highly unlikely that a home processor would.
I have seen wild game take up to 21 min in a commercial mixer to get proper extraction.
Also Did you let this sit overnight or did you use a Cure accelerator? I don’t see Citric acid listed but if you did use ECA and let it sit that could be your culprit.

]]>https://waltonsdev.nodebb.com/post/45428https://waltonsdev.nodebb.com/post/45428Mon, 23 Aug 2021 15:11:35 GMT<![CDATA[Reply to Mixing time on Sun, 22 Aug 2021 01:43:56 GMT]]>I used 3.88oz of sure gel in 16.2lbs meat block
13.5 lbs bear, trimmed
2.7 lbs pork fat
0.95 lbs H summer
0.648 oz sure cure
3.88 oz sure gel
1.3 lb water
And like I said in the first post, smoke schedule was like that in the summer sausage video.

]]>https://waltonsdev.nodebb.com/post/45281https://waltonsdev.nodebb.com/post/45281Sun, 22 Aug 2021 01:43:56 GMT<![CDATA[Reply to Mixing time on Sun, 22 Aug 2021 01:19:33 GMT]]>rescuefoot 1.2 ounces per 5 lbs. of meat

]]>https://waltonsdev.nodebb.com/post/45274https://waltonsdev.nodebb.com/post/45274Sun, 22 Aug 2021 01:19:33 GMT<![CDATA[Reply to Mixing time on Sun, 22 Aug 2021 00:37:27 GMT]]>Miller How much Sure Gel did you use? If I remember correctly, the ratio is one box of Sure Gel per 5 pounds of meat.

]]>https://waltonsdev.nodebb.com/post/45267https://waltonsdev.nodebb.com/post/45267Sun, 22 Aug 2021 00:37:27 GMT<![CDATA[Reply to Mixing time on Sat, 21 Aug 2021 22:01:51 GMT]]>rescuefoot I did, I used sure gel.

]]>https://waltonsdev.nodebb.com/post/45246https://waltonsdev.nodebb.com/post/45246Sat, 21 Aug 2021 22:01:51 GMT<![CDATA[Reply to Mixing time on Sat, 21 Aug 2021 20:01:47 GMT]]>Did you use any binder in your sausage mix? I made a batch of bratwurst using venison and pork. The first time I made it, I didn’t use a binder. The fat cooked out of the sausage and left empty pockets where the fat was. Then, I learned about adding a binder to the bratwursts. For Bratwursts, I was encouraged to use carrot fiber as the binder. This made a huge difference in the texture of the meat. There were no more empty pockets where the fat cooked out of the meat.

For summer sausages, they recommended using Sure Gel. That made a big difference in the summer sausage. Since you are making a premium sausage, they encourage you not to use any other brand than Sure Gel.

Hopefully this will help you out as much as it has helped me.

]]>https://waltonsdev.nodebb.com/post/45233https://waltonsdev.nodebb.com/post/45233Sat, 21 Aug 2021 20:01:47 GMT<![CDATA[Reply to Mixing time on Sat, 21 Aug 2021 01:28:23 GMT]]>Miller I find that bear meat has a lot of oil in it. When its cooked or smoked, its hard not to have a lot of oily grease in the pan. I have not made bear sausage, but have cooked a fair share and would think it would be hard to keep the fat together in a casing. Just my 2 cents

]]>https://waltonsdev.nodebb.com/post/45164https://waltonsdev.nodebb.com/post/45164Sat, 21 Aug 2021 01:28:23 GMT<![CDATA[Reply to Mixing time on Sat, 21 Aug 2021 01:12:47 GMT]]>craigrice Thank you

]]>https://waltonsdev.nodebb.com/post/45156https://waltonsdev.nodebb.com/post/45156Sat, 21 Aug 2021 01:12:47 GMT<![CDATA[Reply to Mixing time on Sat, 21 Aug 2021 00:34:11 GMT]]>bear meat is a little more greasy than venison or other wild game not being a fan of bear meat and not working with it this is my opinion so the meat itself and protein extraction is what I would look into there are others here that process bear that can help you more than me

]]>https://waltonsdev.nodebb.com/post/45146https://waltonsdev.nodebb.com/post/45146Sat, 21 Aug 2021 00:34:11 GMT