How long do you mix your meat (by hand)

[cashmkr2001]

Just a quick poll, to see how long you mix your cold ground meat for by hand it to get a proper bind.

[solaryellow]

I don't time it per se. I look for equal distribution of spices.

[DanMcG]

don't do time either, like solar said even distribution, but more important to me is a good bind, aka sticky meat

[crustyo44]

Hi,
I fully agree with both gentlemen, timing is not so important, a good distribution of spices and other ingredients and a proper bind is of the utmost importance..
Regards,
Jan.

[vagreys]

Yep. I don't time it, but it isn't long. Just until liquid is absorbed, and I get a good mix. I don't have a meat mixer so it is always by hand.

[cashmkr2001]

the reason I ask is that I find a wide variety of mixing times. I own about 10 books on sausagemaking and the advised mixing time ranges from 2-5 minutes to 10-15 minutes. Some books simply mention: 'mix well". My butcher, and a renowed sausagemaker in my country, mixes (mechanically) for 12 minutes. My own experience is mixed (ha!). Just having it look 'sticky', which happens in a minute or so, does not seem enough. It still releases fat and liquid when i bake it at this stage. It seems to need more time, but I have not been able to judge by the texture when that time is right.

So recently I've just used the adagium: "it's never too long (as long as the temperature is low)", which amounts to 5-10 minutes. However, this has also occassionally caused problems: grainy sausage, with lots of released fats. Again, I keep the temperature to a minimum (<5 degrees C).

Hence my question: what in your experience is about the right mixing time, and is there such as thing as overmixing?

[SausageBoy]

Time doesn't mean much because different quantities and different formulas require different mix times.

Thoroughly mixing a 2 lb. batch can be done in far less time than thoroughly mixing a 20 lb. batch.

I mix until I get a good bind.

It's something you learn from experience.

[Damo the butcherman]

G'day all,
I mix until the meat sticks to the palm of downward facing hand without falling off

[cashmkr2001]

hm, good points, the amount matters of course.

Sticking to the hand as a measure, good idea.

[corromant]

I just mix till I detect the change in texture, i.e. when it goes from mince to a sticky mass.