jfletcher84
Full Fledged Farker
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?
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working on DNS.. links may break temporarily.
Mixing sausage ?
- Thread starter jfletcher84
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WineMaster
Babbling Farker
Glove up and get in there. Unless doing commercial sausage making. Your hands are your best mixers.
Yellowhair42
is one Smokin' Farker
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
Babbling Farker
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
Babbling Farker
Or what GTR said when I was typing. Plus ever had a itch in your nose?
chicagokp
Babbling Farker
That's the only part of making sausage that I dread.....my hands are freezing after mixing....
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/showthread.php?t=148471
Just smooshed it around. It worked great and kept my hands clean. :-D
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The last batch I did was 5lbs per bag... used the Hefty 2.5 gallon baggies.
http://www.bbq-brethren.com/forum/showthread.php?t=148471
Just smooshed it around. It worked great and kept my hands clean. :-D
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Why do I love this place? Posts like that^^^one^^^, that's why. :clap2:
WineMaster
Babbling Farker
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.
For smaller batches I will have to give Jeanie's way a try.
kwas68
is one Smokin' Farker
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?
Titch
somebody shut me the fark up.
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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
somebody shut me the fark up.
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
Meat Tub
Tub Liners
I use a meat tub with a disposable liner (below) available from the sausage maker company in Buffalo, NY
Meat Tub
Tub Liners
jfletcher84
Full Fledged Farker
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?
rocketmanray
Full Fledged Farker
Phesant
Babbling Farker
I usually do a grind (large) mix(by hand, in a large tub that I have), chill for an hour, then regrind with the size I want for the sausage. That way I get a good mix on my spices. I use a #32 hand grinder for the 2nd grind, cuz its a pain in the butt putting it through my #10 electric.
bigbeef24
Full Fledged Farker
For $100 Weston makes a great grinder. Ive ground over a hundred lbs and it hasnt missed a beat. You can use a food processor with the chopping blade.
Bigbeef24
Big Pappa UDS
Bigbeef24
Big Pappa UDS
jfletcher84
Full Fledged Farker
I have a hand grinder that my wife gave me for valentines. I just need to know what to do now.
jfletcher84
Full Fledged Farker
why not just use a mixer?
