Mixing sausage ?

jfletcher84 · 02-14-2013, 04:44 PM

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

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

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

.

gtr · 02-14-2013, 06:35 PM

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

cowgirl · 02-14-2013, 07:47 PM

Quote:

Originally Posted by gtr

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

Thanks Greg!

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

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

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?

02-14-2013, 04:44 PM	#1
jfletcher84 Full Fledged Farker Join Date: 08-18-11 Location: Salt Lake City, Utah Downloads: 0 Uploads: 0	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? __________________ James ECB, UDS, Mini-WSM, OTS.

02-14-2013, 04:46 PM	#2
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Glove up and get in there. Unless doing commercial sausage making. Your hands are your best mixers. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-14-2013, 04:47 PM	#3
Yellowhair42 On the road to being a farker Join Date: 03-24-12 Location: Medina,Ohio Downloads: 0 Uploads: 0	Why gloves? __________________ UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)

02-14-2013, 04:56 PM	#5
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-14-2013, 04:57 PM	#6
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Or what GTR said when I was typing. Plus ever had a itch in your nose? __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-14-2013, 05:00 PM	#7
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	That's the only part of making sausage that I dread.....my hands are freezing after mixing.... __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

02-14-2013, 05:46 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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. . __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-14-2013, 06:35 PM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Why do I love this place? Posts like that^^^one^^^, that's why. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-14-2013, 08:05 PM	#11
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

02-14-2013, 09:09 PM	#12
kwas68 Full Fledged Farker Join Date: 06-09-10 Location: Oak Forest, IL Downloads: 0 Uploads: 0	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? __________________ White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen

02-14-2013, 10:59 PM	#14
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	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 __________________ Humphrey's DownEast Beast W/BBQ Guru

02-15-2013, 06:56 AM	#15
jfletcher84 Full Fledged Farker Join Date: 08-18-11 Location: Salt Lake City, Utah Downloads: 0 Uploads: 0	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? __________________ James ECB, UDS, Mini-WSM, OTS.