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Meat Mixers Are They Worth It Meat Processing Equipment 103
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=RovZZo6Bqbo
https://meatgistics.waltonsinc.com/to... • A few weeks ago we showed you guys some tips on how you could take some of the things that commercial processors do when grinding meat and adapt them for use at home. We are continuing our effort to help you guys make the best homemade product possible so today we have some tips for you on meat mixing. • When mixing large batches of Summer Sausage, Snack Sticks or any other product that requires protein extraction a commercial processor is going to use a large commercial mixer and the paddles on the mixer creates mechanical energy that will break down the proteins in the meat and allow them to bind together with the fat, water, additives and seasonings. While you don't have a large commercial style mixer you can use home mixer to get the same results, either the 20 or 44 lb Weston mixers will work for your purposes, the 44 lb mixer even hooks up to the #22 and larger Weston pro series grinders and does the work for you. You will also want to use both the forward and reverse on your mixer in about equal amounts to make sure the seasoning is mixing in as thoroughly as possible. You know when you have enough protein extraction when you pick up a handful of it and try to pull it apart and it stretches before breaking. • Almost all commercial processors are using some sort of binder when mixing their meat for a cured product. It helps with protein extraction and it increases the final yield by keeping more of the water bound up in the product. The next time you plan on making summer sausages or snack sticks add some sure gel or carrot fiber, it will make protein extraction easier and give you a better consistency. • Commercial processors are also using seasonings with the correct amount of salt in them and salt plays a key part in protein extraction. This is another reason why we always recommend you use Excalibur Seasonings, they have already calculated all of this out. Your home recipe is not going to be as accurate. • Make sure you mix in special ingredients like Cure Accelerators, Cheeses or any Encapsulated products last. Mixing too early can smear the cheese, let the cure start working in the meat too soon or break the casing on an encapsulated product. • Many commercial processors with do their mixing in a cool room which helps keep the heat down. If you have a room large enough for you and your mixer then by all means do that but since most of you don't have that ability. So, after you grind your meat put it in a freezer for 30 minutes or so to cool it back down after grinding. • Walton's Learning Center: https://meatgistics.waltonsinc.com/ca... • Meatgistics Community: https://meatgistics.waltonsinc.com • WaltonsTV YouTube: / waltonstv • Walton's Facebook: / waltonsinc • Walton's Twitter: / waltonsinc • Walton's Instagram: / waltonsinc • Walton's Pinterest: / waltonsinc
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