20# meat mixer
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Cindy Bushar 0 for brats/fresh sausage where you don’t need/want protein extraction I would mix 2-3 minutes max. Just keep an eye on it, no set time in my opinion.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
Cindy Bushar 0 It absolutely works good for mixing in seasonings, as others have said you just need to mix enough to get the spices mixed in well.
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Cindy Bushar 0 said in 20# meat mixer:
So I couldn’t resist buying the mixer during the summer sale. Now, I am wondering does anyone use it for mixing brats, fresh sausage etc. Or do you only use it for protein extraction for snack sticks, summer sausage etc?
I quess I was thinking maybe only mixing half the time so you don’t reach the extraction point. What do ya’ll think?
I think you have a pretty good idea. With fresh sausage, its more about getting all the ingredients thoroughly mixed. You want all the seasonings and additives evenly dispersed throughout the meat. If you are using different types of meat or fat additions, you want them evenly mixed.
Mix a fresh sausage too long and the protein will be extracted and it will change the texture of the sausage when its cooked.
samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
I do it all the time. Mix the spices in a little water or beer or whatever.mix stuff and cook
Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
When I do a fresh sausage, I add seasoning before I grind. That way I don’t have to worry about over mixing.
gus4416 Team Blue
Cindy Bushar 0 I have a 20 pound mixer and use it to mix all my stuff I just don’t go as long just a few turns and you are done
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
Cindy Bushar 0 cindy, that is a great price for the 20lb mixer. I have that one, just used it last night. An answer to your question, plus a bit of usage experience info:
- That mixer will do a 24 lb total block pretty easily. I did 20.4 lbs venison and brisket fat last night, and added 3.4 lbs or 1500 ml water, making snack sticks. Good mix, didnt have unmixed pockets at side etc. Could have done 25 lb total.
- For larger batches, > 6 lbs, I would use the mixer even for fresh sausage. For 6lbs or less, I use my Kitchenaid mixer, waaay easier to clean and great mix.
- For certain fresh sausages where you don’t want much extraction, and you’re not adding much if any water, like Wisconsin style brats or breakfast sausage or Italian, I actually think the fastest and LEAST MESS method would be to just mix the spices with your meat chunks in large bowl, then grind it all back into bowl. You’ll get decent spice mixing, and you can add some water by hand easy.
- If you are CURING, or adding any cure#1, I would use mixer to ensure full cure mixing. Most don’t do this for fresh sausage, but I did it making a corned beef / reuben style fresh brat, where I wanted the beef to have the cure flavor and red color. I added ascorbic acid i.e. vitamin c as a cure accelerator.
It’s a great mixer at a great price! Hope this is helpful
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
Cindy Bushar 0 For brats or any fresh like Tex_77 said 3 minutes is probably your max. I would also recommend that if you are adding water you add the seasoning to that to help it disperse more evenly in that amount of time.
Cindy Bushar 0 Tennesseereplied to Dave in AZ on last edited by
Dave in AZ Interesting…when you made the Ruben/corned beef brats, how did you do it? Sounds really good.
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Cindy Bushar 0 on last edited by Dave in AZ
Cindy Bushar 0 I wrote you a long reply and recipe, but it got so detailed decided to just post it in User Recipes so others can find later. But I wrote it for you Here is the link to thread: