Ishmael
Doing test batches in 1# is very small, I’d do 5# test personally.
I’d also recommend a digital scale in .1 oz increments and converts to grams. If you want to do 1# tests, convert the recipe to grams and do the math from there it’s more accurate in smaller amounts. Convert the recipe in relationship to the meat not the other spice.
Small Batch Mixing
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How do you mix small (say, 3-4 lb.) batches to get proper extraction? The smallest hand crank mixers don’t seem to be recommended for batches less than 5 lbs. I’ve tried using a stand mixer with dough hook, but that does more kneading than mixing. And hand mixing for any length of time is a pretty cold proposition. Does anyone know of a hand crank mixer that will properly mix batches smaller than 5 lbs.?
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reprice You might have better luck using the paddle attachment when using a stand mixer rather than the dough hook.
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Joe Hell Yes, I’ve tried that too. But as soon as the meat ball gets a little adhesive, all the paddle does is spin it around, with no mixing at all.
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reprice
Unfortunately hand mixing is the way to with small batches. We used to make 20# batches of sticks all mixed by hand. Seems like you spend a lot of time pulling it apart but when it gets tight and sticky you are there! -
reprice Hello. If using a stand mixer try it with the paddle not the dough hook. I have a commercial mixer and now mixing 15 to 30 pound batches with the paddle attachment. When I was making smaller batches as you are the stand mixer always did a great job with the paddle. Remember not to over mix.
Hope this helps. -
reprice when the ball forms, increase the speed. That’s what I do and it works fine.
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Parksider I’ve never used a stand mixer, so when I am doing smaller batches it is hand mixing. For me, the biggest issue is how cold my hands get while doing this. I wonder what would happen if you used a hand powered mixer like people used to use before Kitchen Aids became so common? I am talking about the ones with the two rotating whisks that into your batter, anyone ever try using those ones a small batch?
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Cold hands…For small batches I put on a pair of those brown (jersey)gloves, then the latex over those. Huge difference.
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PapaSop I’ve tried our cotton gloves and that didn’t seem to help too much, maybe I will try some other gloves and see if that helps, thanks!
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Been making sausage for 30 +yrs, my opinion is hand mixing over machine anytime. U can’t make a machine grab squeeze and twist. It doesn’t take that long to get the protein extraction your looking for by hand, maybe 5 minutes. When u run the meat the second time through the grinder you will achieve more protein extraction then mix a little more by hand you will notice how sticky the meat is. As far as helping with cold hands, use a tight fitting non powder nitrile gloves, and put u a bowl,of warm,water near u to dip hands in as needed. It will help, and won’t hurt if a little xtra water is mixed,in.
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Jonathon I remember years ago I had a pair of elbow length rubber gloves that had a lining inside. You could even use a thin cotton glove inside that. Don’t know what happened to them or where I got them from. Might have to do some Googling to find out.
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Consensus…No pain, no gain! A few minutes of discomfort is worth the reward!
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