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