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cabella's mixer

post #1 of 19
Thread Starter 

i have been reading a lot of mixed reviews. it looks to me like the meat is going to ball up at one end of the mixer and how hard is it to get all the meat out. in my case, because of moving so slow i am looking at it like this. grind all meat and refrigerate it. clean and sanitize grinder, put away. mix all meat, refrigerate etc. stuff casings. this could take me 2-3 days and i was concerned about food safety. any comments greatly appreciated.

tony

 

http://www.cabelas.com/product/Home-Cabin/Food-Processing/Sausage-Making|/pc/104798880/c/104723280/sc/104552280/Cabelas-Stainless-Steel-Meat-Mixer/746308.uts?destination=%2Fcatalog%2Fbrowse%2F_%2FN-1101296%3FWTz_l%3DSBC%253BMMcat104798880&WTz_l=SBC%3BMMcat104798880%3Bcat104552280

post #2 of 19

How many pounds of sausage are you planning on making that would take 2-3 days?

 

I can't comment on the mixer since I don't have one, although I did consider it when I was in a Cabela's and saw that it was on sale... The reviews are pretty good.

post #3 of 19

I have that mixer and I have used it once for about 10 -12 pounds of bratwurst.  It did not ball up and it sure made the spice mixing aot easier before the second grind.

post #4 of 19

I cant justify the cost and the extra time to clean the unit along with everything else..... I have the Armstrong brand meat mixer and a grey bin... both are easy clean up.....

 

Here's the armstrong mixer

 

HPIM1568.JPG

 

 

Joe

 

 

post #5 of 19
Thread Starter 
Quote:
Originally Posted by gersus View Post

How many pounds of sausage are you planning on making that would take 2-3 days?

 

I can't comment on the mixer since I don't have one, although I did consider it when I was in a Cabela's and saw that it was on sale... The reviews are pretty good.

it's not about the amount as much as disability issues.
 

 

post #6 of 19

It's a pretty good mixer. I've had no issues with meat balling up, and clean up is pretty simple.

post #7 of 19
Quote:
Originally Posted by ac45acp View Post

it's not about the amount as much as disability issues.
 

 


I had been kicking the ideal of buying one also, maybe this is cheating, but I thought about using my cordless drill to turn the paddle, slowly….. Just a thought ……ShoneyBoy



 

post #8 of 19
There are some videos on YouTube of that type of mixer being used....
Here's one....
http://www.youtube.com/watch?v=Mj51Sg5_FS8
He drags out the mixing process FAR longer than what is necessary, but at least you'll get an idea how well the mixer works....even with store-bought pre-ground meat that has "set-up" a bit.
It's far easier to mix freshly ground meat.
He also uses Cure#2, which is a "no-no" when curing anything for less than a couple weeks.
Edited by DiggingDogFarm - 3/28/12 at 8:13am
post #9 of 19
Thread Starter 

just talked to a guy who is retired butcher. they had a mixer would hold 200 lbs.meat at a time. he said the way theirs worked was a back and forth motion. then it hit me, that's a augur in there and it will only go one way until reversed. just my 2cents.

post #10 of 19

I have a 20 lb Cabelas mixer and it will ball in the middle if you less than 15 lbs.

 

Have to disagree with diggin, you can use cure 2 as i believe he is making shelf stable non refrigerated KB.

post #11 of 19
Quote:
Originally Posted by ac45acp View Post
. then it hit me, that's a augur in there and it will only go one way until reversed. just my 2cents.


If the mixer had an auger then it could be an issue.  Cabela's mixer has a series of paddles, so it doesn't tend to push meat to one side.

post #12 of 19
Quote:
Originally Posted by nepas View Post

Have to disagree with diggin, you can use cure 2 as i believe he is making shelf stable non refrigerated KB.

I do use Cure#2 in traditional cold-smoked kielbasa, but that's not what that guy is making.

He does not mention shelf-stable in any way!
Not that I can see anyway.

He does say that he plans to make more videos of recipes from the book he has on traditional Polish sausage, but what he's making in that video certainly isn't traditional.

I don't think it's wise to make assumptions.
Edited by DiggingDogFarm - 3/28/12 at 4:04pm
post #13 of 19

Mixing is a pain.

 

For my small batches, my hands will have to do the job, as small batches do not work well in the larger mixers.

 

Just more love into the meat, I guess?

 

Good luck and good smoking.

post #14 of 19

I hate mixing. I almost think a mixer would be a better purchase than a stuffer... at least when using a grinder to stuff my hands don't hurt from being so cold! It's all good though, I don't want to think about something else to clean... 

post #15 of 19

Ok calm down now. Aint no big deal to cause a rukus over. We all have our own opinions and how we do things.

post #16 of 19

popcorn.gif

post #17 of 19

Just went in with a friend and bought the last one off the shelf for $199  (44lb model), they are on sale on line but have a 19 week ship delay. I cant wait to try it out, gonna make 30lbs of goose cheddar kielbasa!

post #18 of 19

I have the 20# mixer too, and Nepas is right, anything less than 15#, and it don't mix well at all

 

I would like to figure out how to connect it to my grinder motor, but not a real big deal

 

In the video, he adds water and then the dry mix

I add the dry mix to my water, and then add the slurry to the meat.  Seems to work better for me.

 

 

 

No Creosote! A-Maze-N Smokers

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post #19 of 19
Quote:
Originally Posted by TJohnson View Post

I have the 20# mixer too, and Nepas is right, anything less than 15#, and it don't mix well at all

 

I would like to figure out how to connect it to my grinder motor, but not a real big deal

 

In the video, he adds water and then the dry mix

I add the dry mix to my water, and then add the slurry to the meat.  Seems to work better for me.

 

 

 


I do not have one yet, but I always thought about using a 1/2" drill with a low rpm or just allow it to turn slow to mix with........
 

 

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