Thanks for the shout out on my post of A Walton’s Sausage Weekend.
Retired RailRoader A.K.A. John Belvedere
Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.
Austin used a non meat for our Mystery Meat section by using Beyond Beef for one of his creations. Jon guessed pork and beef while Austin used Beyond Meat and Bison!
-Devro Sales are up 2% due to the coronavirus and people eating/making more cured meat snacks.
-Jon talks about Savory and their regenerative farming and how it could be a key piece of keeping our lands healthy
-Beef is down 24%, pork by 20% and poultry by 10%. These stats are probably out of date by now as we recorded this a few weeks ago
-Interestingly Beyond Beef is up 40%
https://savory.global/ - Regenerative farming with Savory
We’d be preaching to the choir here for the most part but for anyone who went to their local butcher or locker plant for meat you should absolutely keep going to them once things return to “normal”! These are local business owners who employ people from your town and the money you spend will stay in your community!
Nicely done. Pretty excited for those suction cups. Will be a huge help.
New mixer… Where’s my stimulus money…
PapaSop That mixer is worth the money in my opinion, we got a few other new things sent to us as well to test and this was by far what I liked the most! We asked for some changes to a few other things for improvements but this Mixer is AWESOME!
Can you shoot out a pic of it? Curious.
PapaSop Couple of pics for you. This thing is pretty awesome, we are really excited about it!
Jonathon How many pounds does that mix? Any advantage to it over a Hobart mixer, other than probably price?
That looks sweet. I’m guessing maybe a 25# minimum? Any idea on price? I like how the middle paddle’s are angled. The other two mixers are more flat. Probably why I had one bend and break.
I will beat Jonathon to the punch… It is a 50 lb Meat Mixer!
If you put 50 lb of meat in it, then add seasoning, water, cheese, etc… It won’t hold all of that, but it will hold 50 lb total.
We have yet to try a minimum batch, but will soon.
The price… We won’t know for sure until we get it in. We have shipping and potential tariffs to deal with.
I’m shooting for $219.99 (cheaper than the Weston 44 lb), but it could be $10-$30 higher, if we have tariffs to deal with. I haven’t checked tariff status yet on this type of product.
Cheaper than the 44#… Put me down for one!
PapaSop I will have a full container coming in soon… hopefully finalize things and be working on production next week. I’ll have your name on one for sure. There will probably be a sale on the initial roll-out to increase interest, so I’ll keep you and this thread up to date on what we do there.
PapaSop I cant say for sure on the minimum size but it did 20 lb without a problem. I am going to try 15 next and then I might try a 10. We dont think it will work with 10 but who knows!
Wooo! That is a nice looking piece of equipment. That holds 50#s correct. Would make easy work of some mixing.
JPAP Yup it is a 50#. I loaded it with 55 lb of meat/seasoning/water/cheese and additives and it fit but I don’t think it would have done a good job of mixing everything so I did 2 smaller batches. Today I am going to try to get the smallest amount I can get it to work with. If this thing can do 10 lb then I’d recommend it for anyone but I have a feeling 15 is going to be the minimum.