Homemade Sausage Making

Is anyone using one of these?

http://www.ebay.com/itm/Weston-20-pound ... Sw-0xYRcig

I did my first 14# batch this weekend and I felt like I was over mxing before getting the seasonings properly incorporated. Not to mention 14# of freezing cold meat is kinda uncomfortable. I saw the above mixer and was wondering if anyone had any experience with it? Looks like a reasonably good solution. I would like to move on to 20# batches, and I think that the 14 may be at the limit as to what I can do by hand.

There is info here http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0

And here http://www.wedlinydomowe.pl/en/viewtopi ... ight=mixer

Thanks for the linkage. Looks like one of the biggest drawbacks is the cleanup. I think I may go find a big dish tray from the local restaurant supply before dropping a bill on one of those mixers.

I myself would rather clean in than have half frozen hands
On the plus side the meat stays colder.

I have a very similar unit to the one you posted. The only downside I have with the mixer is you need to mix at least 10 lbs. or more for the mixer to work properly. For smaller amounts the mixer just do do that well of a mix. As far as cleanup as long as you have a large sink cleanup is not that bad. The auger is removable making cleaning the auger and bowl not to bad. Hope this helps.

Hi
I have lem hand mixer ,and use only for smoked sausages 10 lb or more , fresh sausage mix very little so don't need extra work with clean mixer.

Thanks for all the helpful comments. Since I intend to do 15# - 20# batches in the future, I think it should work just fine for me. Sounds like the biggest challenge will be figuring out how to clean it without flooding my kitchen.

In case anyone is wondering, I bought this one on sale: http://www.meatprocessingproducts.com/36-1901-w.html

Thats a good deal. Its also a good idea to be able to anchor them while using, especially if working alone. I used an old cutting board, removes easily for cleaning.

Bob K wrote:Its also a good idea to be able to anchor them while using, especially if working alone. I used an old cutting board, removes easily for cleaning.

Thanks for the tip. I've got some nice furniture grade 3/4" plywood I can use for that.