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Unread 02-15-2013, 11:12 AM   #21
Take a breath!
Join Date: 09-15-11
Location: Houston, TX
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for small productions - couple of lbs sausage I use my KA stand mixer with paddle.. works fine..!

for larger 15 lbs & up, I mix by hand dispensing the spices, cures and culture starters gradually in the meat paste to get a more even distribution.

And - yes - using Food prep quality gloves is a must - specially with fermented airdried sausages to eliminate contamination as much as possible!!
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