Learn how to Mix Like a Pro with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
How can I Mix Like a Pro at Home?
A few weeks ago, we showed you guys some tips on how you could take some of the things that commercial processors do when grinding meat and adapt them for use at home. We are continuing our effort to help you guys make the best homemade product possible, so today, we have some tips for you on meat mixing.
1 Protein Extraction is the Key
When mixing large batches of Summer Sausage, Snack Sticks, or any other product that requires protein extraction, a commercial processor is going to use a large commercial mixer, and the paddles on the mixer create mechanical energy that will break down the proteins in the meat and allow them to bind together with the fat, water, additives, and seasonings. While you don’t have a large commercial-style mixer, you can use a home mixer to get the same results, either the Walton’s 20 lb or 50 lb meat mixers will work for your purposes. The 50 lb mixer even hooks up to the Walton’s #22 Meat Grinder and larger Walton’s meat grinders and does the work for you. You will also want to use both the forward and reverse on your mixer in about equal amounts to make sure the seasoning is mixing in as thoroughly as possible. You know when you have enough protein extraction when you pick up a handful of it and try to pull it apart, and it stretches before breaking.
2 Use a Binder
Almost all commercial processors use some sort of binder when mixing their meat for a cured product. It helps with protein extraction, and it increases the final yield by keeping more of the water bound up in the product. The next time you plan on making summer sausages or snack sticks, add some sure gel or carrot fiber; it will make protein extraction easier and give you better consistency.
3 Use the Correct Amount of Excalibur Seasonings
Commercial processors are also using seasonings with the correct amount of salt in them, and salt plays a key part in protein extraction. This is another reason why we always recommend you use Excalibur Seasonings; they have already calculated all of this. Your home recipe is not going to be as accurate.
4 Add Ingredients in the Correct Order
Make sure you mix in special ingredients like Cheeses or any Encapsulated products last. Mixing too early can smear the cheese or break the casing on an encapsulated product which can cause the encapsulated ingredient to start working too soon in your product.
5 Keep Things Cold
Many commercial processors do their mixing in a cool room which helps keep the heat down. If you have a room large enough for you and your mixer, then by all means, do that, but since most of you don’t have that ability. So, after you grind your meat, put it in a freezer for 30 minutes or so to cool it back down after grinding.
We will be back in a later video showing you some things you can do to stuff like the pros.Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Grinders Shop waltonsinc.com for Plates and Knives Subscribe to WaltonsTV on YouTube Walton’s #22 Meat Grinder Walton's Meat Grinder Walton’s 50 lb Meat Mixer Walton's Meat Mixer