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Meatgistics - Walton's - Community

Meat mixing & protein extraction

Scheduled Pinned Locked Moved Meat Processing
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  • denny66D Offline
    denny66D Offline
    denny66
    wrote on last edited by
    #1

    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?

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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