mixing large batches of sausage

[saigonjj]

I'm curious how others mix large batches of sausage.  I've done somewhere in the range of 8-10 pounds (which for me is large) but I find it gets difficult to thoroughly mix the seasoning into the meat at this volume.  I usually get started with a large fork and then eventually remove my wedding ring :) and plunge in with both hands.  I remember having quite a time getting the ingredients mixed evenly last time.  Do others out there use a machine by any chance?  Separate into smaller batches?

 

[chix-boy]

Roll up your shirt sleeves and turn warm water on. Most I mixed by hand is thirty lbs at once

 

[diggingdogfarm]

A meat lug and some nitrile gloves.
Work the meat from the outer edges of the pile to the top of the pile, pushing down to mix.



~Martin

 

[boykjo]

A meat lug and some nitrile gloves.
Work the meat from the outer edges of the pile to the top of the pile, pushing down to mix.
~Martin

What martin said........

 

[mickey jay]

I'm still trying to find the fault in adding spices to the meat before grinding. When making my breakfast sausage, I add the spices to the 2 inch chunks and mix up (much easier than mixing ground meat), then run through grinder. The spice adheres to the meat, and seems evenly distributed after the grind.

Ps..You can't do this with ECA.

Idk, maybe with something as delicate as a hotdog, adding spice after the grind might be needed.

 

[rich-]

Hi Saigon, What I do is cube my meat, and run it through my course grind plate, then mix the seasoning in by hand, then put the meat in the freezer for a few minutes to bring temps back down and then grind again.

I find that this mixes all the meat and seasoning pretty evenly.

Rich