Meat mixer or not?

[wytex]

Im curious as to why you go to this extent just to grind meat? Ive ran quite a few deer through a grinder that just come out of an ice chest and they were plenty cold. Even may take an hr from the time it leaves the cooler until the time it goes back in (or in the freezer depends where im at) and never a problem. Anyway im just curious your reasoning. Maybe theres something to learn here.

As for the mixer, its on my list of wants. But I feel if youre going to get one you might as well get a 100# hopper at minimum or it wont be worth it.


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Partially frozen meat really grinds better, doesn't get mushy. We grind on cold days with partially frozen meat and it turns out a better consistency, especially for sausage.

[BigCountry101]

I have the cheap manual one from academy. Was worth it for me. I feel like you get a lot more even mix. I make a fair bit of summer sausage and like getting the cure throughout.

Clean up is easy, it’s just a big tub with a few paddles.


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[WItoTX]

Granted we do our meat in small batches, we mix in a kitchenaid mixer. We generally keep venison un-mixed until we pull it from the freezer to thaw and cook. That way we can mix some with chorizo or pork or whatever we want.

And it's takes about 20 seconds to clean up.

[Rwc]

I have been mixing all my meat by hands when making any type of sausage whether it be breakfast sausage, link sausage or summer sausage. I have been contemplating get a 25 lb meat mixer since I usually make batches at the rate of 25 lbs at a time. I thought about the manual mixer but was not sure if it was necessary and to just continue mixing by hand.

So my questions is do you use a meat mixer or mix by hand?

Thanks,
Kp143631

By hand, but only because we have yet to come across a mixer we thought we could afford...ha ha

Those thick rubber gloves seem to help with the meat mixing frost bite..........

And we mix allot of meat each year!

Rwc

[Bucknaked]

I’ve always mixed by hand but recently helped a friend process a couple of Axis with some pork and there is no comparison!the mixer is duh bomb and I’ll have one pretty quickly. My wife and I work like a well oiled machine so clean up is no big deal.

[JTRichardson]

Partially frozen meat really grinds better, doesn't get mushy. We grind on cold days with partially frozen meat and it turns out a better consistency, especially for sausage.

This for sure - having everything frozen or close to it keeps the fat from warming and emulsifying before the cooking process