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Unread 02-14-2013, 04:44 PM   #1
jfletcher84
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Default 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?
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Unread 02-14-2013, 04:46 PM   #2
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Glove up and get in there. Unless doing commercial sausage making. Your hands are your best mixers.
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Unread 02-14-2013, 04:47 PM   #3
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Why gloves?
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Unread 02-14-2013, 04:53 PM   #4
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Quote:
Originally Posted by Yellowhair42 View Post
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!
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Unread 02-14-2013, 04:56 PM   #5
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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.
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Unread 02-14-2013, 04:57 PM   #6
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Or what GTR said when I was typing. Plus ever had a itch in your nose?
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Unread 02-14-2013, 05:00 PM   #7
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That's the only part of making sausage that I dread.....my hands are freezing after mixing....
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Unread 02-14-2013, 05:46 PM   #8
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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




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






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Unread 02-14-2013, 06:35 PM   #9
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Why do I love this place? Posts like that^^^one^^^, that's why.
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Unread 02-14-2013, 07:47 PM   #10
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Quote:
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Why do I love this place? Posts like that^^^one^^^, that's why.
Thanks Greg!
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Unread 02-14-2013, 08:05 PM   #11
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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.
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Unread 02-14-2013, 09:09 PM   #12
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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?
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Unread 02-14-2013, 10:45 PM   #13
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Quote:
Originally Posted by kwas68 View Post
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.
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Unread 02-14-2013, 10:59 PM   #14
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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
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Unread 02-15-2013, 06:56 AM   #15
jfletcher84
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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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