Meat mixer problem solved!
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As most of you know I’ve been hobby processing For a while and have been through every version of meat mixer known to man. Well yesterday was the dawn of a new era! The Hobart A200 is an animal!!!
It did a great job plowing through everything including meat with cure in it. To put it in perspective I have a hydraulic stuffer and they we’re waiting on me to stuff a batch the mixer was wayyyyy ahead of me!
We did a quick 200 pound run of sticks,breakfast, buffalo, gigawatt,philly, and chili dog.
Firing up the smoker today and vacuum sealIng after a quick freeze. Video is too large but I’ll put some on Instagram later @ black_run_bbq!
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Parksider Those Hobarts are a beast!
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Parksider says a “quick 200” my good lord! They look, awesome man! If things ever get back to normal and I make it back to Rachacha I am 100% coming to see you if you’re available!
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Jonathan Well thats going to be tough…Covid has a funny way of working but I’ve accepted a new job in Ft. Lauderdale, FL!!! So we are literally moving next week… still can’t believe it.
I’m leaving the processing equipment here in the ROC at the clubhouse. I’m hoping I’ll make it back for deer season processing. So you won’t see me much on here anymore
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Parksider we better see some gator sausage being made!
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Oh you’ll see a whole gator on the bbq for sure!!!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Parksider I’ve seen a whole hog, but never a whole gator. You’ll have to post a picture of that!
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Parksider Wow! Well I hope you love it down there, speaking from experience I like other areas of the country better than ROC but it absolutely has its bright spots. I agree on the need for a gator bbq!
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Do you guys think this mixer will work well for making sausage. I can buy it for $500 and it only has the dough hook with it. It is a 20qt mixer
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Brian Schneider should work just fine! Not sure if the dough hook is the proper attachment
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I use my kitchenaid with the dough hook for small test batches and it works great. You should be able to get a paddle for it. Then test one against the other. All in all great piece of equipment for the price.
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One more thing, the hook works very good for fresh uncured sausages ( breakfast, brats) and the paddle works good for summer sausage and snack sticks or any sausage where you are looking for good protein extraction.
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when I do small batches I use the paddle on my mixer and get good protine extraction with it but you should be able to get one if it doesn’t come with one, good equipment always has parts available !
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Brian Schneider said in Meat mixer problem solved!:
Do you guys think this mixer will work well for making sausage. I can buy it for $500 and it only has the dough hook with it. It is a 20qt mixer
You’ll probably be able to buy attachments for it. I’d use a flat beater for sausage.
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Parksider I am originally from Ohio and grew up eating Troyers trail baloney. I have been looking for years trying to find a recipe to duplicate the flavor with no luck. Have you found a recipe that duplicates the flavor
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