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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-15-2013, 08:21 AM   #16
rocketmanray
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Dewalt drill and one cake mixer always does it right for me!
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Unread 02-15-2013, 08:32 AM   #17
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Originally Posted by jfletcher84 View Post
do you grind and then mix it right after? or do you grind it then re-chill it before you mix it?
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.
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Unread 02-15-2013, 08:56 AM   #18
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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.

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Unread 02-15-2013, 10:36 AM   #19
jfletcher84
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I have a hand grinder that my wife gave me for valentines. I just need to know what to do now.
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Unread 02-15-2013, 10:37 AM   #20
jfletcher84
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Originally Posted by rocketmanray View Post
Dewalt drill and one cake mixer always does it right for me!
why not just use a mixer?
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Unread 02-15-2013, 12:12 PM   #21
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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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Unread 02-15-2013, 06:59 PM   #22
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Quote:
Originally Posted by jfletcher84 View Post
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?
After the final grind, I mix the spice / cure with water to make distribution easier, them mix by hand in a meat tub. After mixing I let it chill in the refrigerator for an hour to let the spice / cure get into the meat. I then mix again lightly before stuffing into the casings.
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