sausage mixer ideas

[Tom102938]

Afternoon All,

Looking at starting to make my own sausages. I have been looking at the meat mixers to combine all the ingredients but see for basically a bucket with a paddle in is a ridiculous price.

I am wondering if anyone uses an alternative? I have seen on B+Q what normally would use to mix plaster an concrete, would this work? Slow setting on a drill?

Thanks
Tom

 

[User00056]

If you're going to be making a fair amount, or doing it often there's no substitute for the right gear. It'll make your life easier, give you a better product, and it'll be quicker too.

Butchery equipment just isn't cheap I'm afraid

 

[sauer]

If your starting off you'll be able to use a large mixing bowl and mix by hand....you can re mince the mix a 2nd time to get it " sticky" but can skip that and do it by hand and doesn't take much
Your looking for a sticky mix butchers call primary bind ...basically mix hell out of it by hand untill you can hold up a small amount on underside of your hand and it sticks/ doesn't fall off

Paul

 

[Tazz]

Unless you plan on making them in large volume do your mixing by hand. I use 80/20 venison to fatty pork belly then just add my own mix of smoked paprika, garlic granules, Chinese 5 spice and whatever else you fancy adding, I don’t do any additives or rusk. I did buy a quality mincer for the job, Italian and great bit of kit. I mince the venison and pork separately then mix it together with the spices and run it through again

 

[VSS]

Afternoon All,

Looking at starting to make my own sausages. I have been looking at the meat mixers to combine all the ingredients but see for basically a bucket with a paddle in is a ridiculous price.

I am wondering if anyone uses an alternative? I have seen on B+Q what normally would use to mix plaster an concrete, would this work? Slow setting on a drill?

Thanks
Tom

How many kg are you planning on doing per mix?

 

[slider]

If you are not doing massive quantities just put venison and pork dat through the mincer at the same time.
Scatter on your spices, condiments and rusk.
Mix well by hand and put the whole lot through the mincer again.

 

[Stumpy2]

If it’s only for your own consumption then mix by hand in a large plastic bowl. I’ve used a clean washing up bowl before and it’s been fine, just allow 10 minutes to do the mixing and throw a few ice cubes in the mix to keep things cold.

If it’s big quantities then get the cash out!

 

[Tom102938]

For own consumption and possibly fewbfriends and family. Would like to eventually introduce it to people who i sell too. But that will be in the longer run

 

[VSS]

For own consumption and possibly fewbfriends and family. Would like to eventually introduce it to people who i sell too. But that will be in the longer run

Up to 3kg at a time is pretty easy to mix by hand in a bowl. Probably easier than using a machine to be honest, particularly by the time you factor in washing-up time.

 

[Thoburns]

Was killing 2x 120kg pigs per week into bacon & sausages by hand using 9kg mixes in a large bowl, mince the meat. Mix the seasonings etc then run through the mincer again
Weschenfelder have everything you need good luck.