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My Meat Mixer - Page 4

post #61 of 67
Quote:
Originally Posted by PantherFan83 View Post

Thanks Nepas, but that didn't really answer my question.  I was wondering why the blade is a two-piece design? Is it for strength/stability?  I'm trying to figure out why one couldn't eliminate the round piece and just screw the pipe directly into the blade itself?  Maybe I'm asking the wrong person  Cougar if you read this, can you shed some light?



 

"Here is the blade design. You need a corded 1/2 chuck drill and keep mixing forward, once you reverse the drill the blade unlocks from the bottom washer assy."

 

The blade stays on the bottom so you can pull the shaft out easily. Otherwise your lifting all the meat up while removing the shaft with blade attached.

post #62 of 67
Quote:
Originally Posted by sam3 View Post

The blade stays on the bottom so you can pull the shaft out easily. Otherwise your lifting all the meat up while removing the shaft with blade attached.


Thanks, sam3!! Now I understand the purpose. 
 

 

post #63 of 67
Thread Starter 

The metal center rod screws into the bottom of the bucket PTFE NSF Cutting board. The gray rod screws into the threaded hole in the blade. The 2 peice design may have to do with the fact the blade has an angle and a bevel on the leading edge thus causing a vortex of the meat from top to bottom to mix.

 

 

I did travel the blade up and down some but didnt see much a difference.

 

 

post #64 of 67
I'll be interested to see how this works over time. Traditional meat mixer and paddle design is a compromise between efficient mixing and heat transfer from the friction of the blades - achieving a good mix without destroying the texture of the grind and smearing the fat. I'll be interested to know if this mixer affects these kinds of elements, and the bite of the end product.

- tom
post #65 of 67
Thread Starter 
Quote:
Originally Posted by vagreys View Post

I'll be interested to see how this works over time. Traditional meat mixer and paddle design is a compromise between efficient mixing and heat transfer from the friction of the blades - achieving a good mix without destroying the texture of the grind and smearing the fat. I'll be interested to know if this mixer affects these kinds of elements, and the bite of the end product.
- tom


Well i would show how this mixer works. My first usage with the mixer turned out great, However it killed my cordless so until i get a corded 1/2 chuck drill i will have to leave it up to the other couple who have this mixer.

post #66 of 67

I'm only in the process of making one of these so I have no first-hand experience, but I'm thinking if your meat is cold to begin with mixing it for 1-2 minutes isn't going to cause excessive heating.  I also don't plan on running my drill at full-speed. 

post #67 of 67

I know this is a older thread, wondering if anyone has ever did a video of this set up?

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