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meat mixing

burrlius

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has anyone used a small cement mixer to mix sausage, we make 30# batches and up to 200# in a day, thats a lot of hand mixing any info would be helpful
 

wild west

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Are you suggesting a real cement mixer or an attachment for a drill that's used for mixing in a 5 gal pail. I think a mixer has about the right speed but not the proper fins to distribute the ingredients evenly because sausage mix is a lot dryer than a concrete mix. An attachment on a drill would work but it would beat up your food grade pails and then food safety becomes an issue. A meat mixer is the way to go.
 

wild west

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Forgot to add that I use my kitchen aid mixer with the dough hook to mix sausage. Still a bit of a pain because I usually make 15 lb batches and can only mix 5 lbs at a time.
 

palladini

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I alway cut the meat up, then throw all the seasonings on that then put the meat through the grinder.  I find doing it that way adds more flavour to the finished products
 
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chef jimmyj

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Mixers need to Cut into, turn and knead the meat. Sausage is not liquid enough and eventually you would have the blades rolling a log in the center of the mixer without cutting ingredients into the center. Look for a used, table top 20Qt+ Hobart Mixer, Buffalo Chopper or Vertical Cutter/Mixer...JJ
 

SFLsmkr1

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Your kidding...........Right?
 

tripleq

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I've used my cement mixer for a lot of things, cleaning brass, mixing peat,  polishing/deburring metal and stone.  As

jimmyJsaid about cutting into the meat and mixing the sausage would be a problem. If it was clean I don't see why it wouldn't work with say tumbling whole turkeys.  If you could just figure out a way to pull a vacuum.  
 
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