Meat mixing & protein extraction

  • I have 2 meat mixers with 5 fingers on each one. I do take things very literal and went watching the Walton videos Jonathan comments that good protein extraction is necessary thus I really work the mix hard. As stated above I only have my hands but I only make small batches. I usually aim for 10#. Can you over mix meat? If so what are the results?

  • Team Blue Admin Walton's Employee Power User

    denny66 SO yes, you can overmix but it is sort of difficult to do especially with hands. The most common issues would be fat smear or really rubbery texture. Of the two I believe the fat smear is more common but more plays into that happening than just the mixing.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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