Sausage Mixers

Tips and tecniques on dryng drying, curing etc.

Sausage Mixers

Postby haeffnkr » Thu Feb 04, 2016 1:54 pm

Hello,

For years we never used a sausage mixer.

Our process is to cut up meat in 1 inch chunks and sprinkle about a third of the dry spices over the meat, hand mix the chunks and spices up on the mixing table and repeat, repeat , mix one more time by hand and grind the sausage 1 to 3 times depending on what we are making.

So now we have a big 100 pound mixer.
I never use it, my sausage taste fine, seems like an extra step.
Some guys in my group use it - sometime they use the mixer before meat is ground with spices on it, sometimes they will mix after it is ground with spices in it.
Sometimes they use the mixer 2 times.

So -
What benefits if any are they to using a mixer for hot cured/cooked summer sausage and cold smoked long cured sausage?

thanks for your help
kevin
haeffnkr
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Re: Sausage Mixers

Postby herjac » Sat Feb 13, 2016 4:45 pm

I purchased a 20 lb mixer to save my old arthritic hands from the cold ground meat for the 3-5 minutes required to mix adequately for a good bind. Money well spent!

A mixer will do nothing to change the flavour of your sausages but does make it easier to mix large quantities without discomfort.
herjac
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Location: Vineland, Ontario, Canada


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