krautguy wrote:We are making sausage for our farmer's market and use a Globe stand mixer to mix our meat. On the lowest and slowest setting we mix with the paddle for 3 min. and then with the dough hook for another 3 min.. I've noticed that once the meat begins to turn sticky (after 3 min) it sticks to the paddle. That is why we then use the dough hook.
I have this question: Are we mixing long enough to develop the meat to give it a good texture? And what mixer attachment is the best for mixing sausage?
wheels wrote:I know it sounds daft, but I just mix until it changes from being minced meat into sausage-meat.
The change in texture and smell are what I go by.
krautguy wrote:Yes I've seen it go from hamburger to a sticky paste.
What are the signs of over mixing?
krautguy wrote:This is our general recipe:
20lbs grass fed beef 70/30 1/8grind
3/4 cup salt
2 cup bread crumbs
4 cups water
spices (sage thyme, mustard, coriander, fennel, onion, garlic, peppers sugar)
Mix dry and wet ingredients (not breadcrumbs) and then add to meat. Mix on level one for 3 minutes in globe mixer. Add breadcrumbs. Mix another 3 minutes with dough hook. Stuff.
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