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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-14-2013, 04:44 PM | #1 |
Full Fledged Farker
Join Date: 08-18-11
Location: Salt Lake City, Utah
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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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James ECB, UDS, Mini-WSM, OTS. |
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02-14-2013, 04:46 PM | #2 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-14-2013, 04:47 PM | #3 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Why gloves?
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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02-14-2013, 04:53 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-14-2013, 04:56 PM | #5 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-14-2013, 04:57 PM | #6 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Or what GTR said when I was typing. Plus ever had a itch in your nose?
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-14-2013, 05:00 PM | #7 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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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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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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02-14-2013, 05:46 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-14-2013, 06:35 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Why do I love this place? Posts like that^^^one^^^, that's why.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
02-14-2013, 07:47 PM | #10 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks Greg!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
02-14-2013, 08:05 PM | #11 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-14-2013, 09:09 PM | #12 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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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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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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02-14-2013, 10:45 PM | #13 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
Rest in the fridge overnight ,then remix .tends to blend the spices without sweating the meat. works for me. cheers. Titch |
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02-14-2013, 10:59 PM | #14 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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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02-15-2013, 06:56 AM | #15 |
Full Fledged Farker
Join Date: 08-18-11
Location: Salt Lake City, Utah
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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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James ECB, UDS, Mini-WSM, OTS. |
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