Dave in AZ I never found the dough hook to be useful either, but the paddle does very well as you have found also. I think mine is 7 qt and I tried 10lbs once and never did that again, meat was every where. The sweet spot for mine to keep everything clean and where I could walk away from it and mix efficiently was 5lbs.
Sausage juicier
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Looking to add moisture retention to smoked pork sausage.
Can I use carrot fiber AND cold phosphate or is that overkill?
Any other suggestions are welcome
Thanks,
Glen -
glen Yes, I have used them both at the same time in the past. Check out this https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and this https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst
Just know, that if you add Cold Phosphate you are increasing the pH which is great for water retention but not good for shelf life, so make sure you are treating everything else with extra care.
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