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-   -   Mixing sausage ? (http://www.bbq-brethren.com/forum/showthread.php?t=153850)

jfletcher84 02-14-2013 04:44 PM

Mixing sausage ?
 
What is the best way to mix homemade sausage if I dont have a fancy sausage mixer? Can I use just a regular kitchen mixer or do it by hand?

WineMaster 02-14-2013 04:46 PM

Glove up and get in there. Unless doing commercial sausage making. Your hands are your best mixers.

Yellowhair42 02-14-2013 04:47 PM

Why gloves?

gtr 02-14-2013 04:53 PM

Quote:

Originally Posted by Yellowhair42 (Post 2367991)
Why gloves?

It's kinda nasty and if you're doing it right, it's farking COLD!

I tried using the KA paddle thingee, but our mixer is too small, and I seem to get a better result by hand anyway. But I'm talkin seriously cold hands here!

WineMaster 02-14-2013 04:56 PM

I use Jersey gloves with Nitriles over them. Your meat should be very cold and it allows you to do a great mix job without freezin your hands. Plus its cleaner.

WineMaster 02-14-2013 04:57 PM

Or what GTR said when I was typing. Plus ever had a itch in your nose?

chicagokp 02-14-2013 05:00 PM

That's the only part of making sausage that I dread.....my hands are freezing after mixing....

cowgirl 02-14-2013 05:46 PM

I like to mix it inside of a large baggie.
The last batch I did was 5lbs per bag... used the Hefty 2.5 gallon baggies.

http://www.bbq-brethren.com/forum/sh...d.php?t=148471

http://i245.photobucket.com/albums/g...pse032dd46.jpg


Just smooshed it around. It worked great and kept my hands clean. :-D






.

gtr 02-14-2013 06:35 PM

Why do I love this place? Posts like that^^^one^^^, that's why. :clap2:

cowgirl 02-14-2013 07:47 PM

Quote:

Originally Posted by gtr (Post 2368097)
Why do I love this place? Posts like that^^^one^^^, that's why. :clap2:

Thanks Greg! :mrgreen:

WineMaster 02-14-2013 08:05 PM

I like to put it in a bus tub then with my fingers spread wide, poke holes all over the grind. Then pour the ice water cure mix into the holes to get a even cure distribution then just go to town mixin.

For smaller batches I will have to give Jeanie's way a try.

kwas68 02-14-2013 09:09 PM

There seems to be a fine line between overmixing and not getting it consistent enough. The overmixing I experienced on my first batch may have been attributed to not having it ice cold. My second attempt had some links spicier than others as I attempted to not make the same mistakes twice (overmixing and too warm). Any suggestions? Can it be overmixed if it is kept ice cold?

AussieTitch 02-14-2013 10:45 PM

Quote:

Originally Posted by kwas68 (Post 2368298)
There seems to be a fine line between overmixing and not getting it consistent enough. The overmixing I experienced on my first batch may have been attributed to not having it ice cold. My second attempt had some links spicier than others as I attempted to not make the same mistakes twice (overmixing and too warm). Any suggestions? Can it be overmixed if it is kept ice cold?

Try ice cold,and only half mix it.
Rest in the fridge overnight ,then remix .tends to blend the spices without sweating the meat.
works for me.
cheers.
Titch

IamMadMan 02-14-2013 10:59 PM

I have a 20 lb mixer, but clean-up is a pain so
I use a meat tub with a disposable liner (below) available from the sausage maker company in Buffalo, NY

http://www.sausagemaker.com/images/p...play/31321.jpg

Meat Tub

Tub Liners

jfletcher84 02-15-2013 06:56 AM

Thank you for all the replies. helps a lot. do you grind and then mix it right after? or do you grind it then re-chill it before you mix it?


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