cabella's mixer

Discussion in 'Sausage' started by ac45acp, Mar 27, 2012.

  1. ac45acp

    ac45acp Smoke Blower

    i have been reading a lot of mixed reviews. it looks to me like the meat is going to ball up at one end of the mixer and how hard is it to get all the meat out. in my case, because of moving so slow i am looking at it like this. grind all meat and refrigerate it. clean and sanitize grinder, put away. mix all meat, refrigerate etc. stuff casings. this could take me 2-3 days and i was concerned about food safety. any comments greatly appreciated.

    tony

    http://www.cabelas.com/product/Home...4798880&WTz_l=SBC;MMcat104798880;cat104552280
     
  2. gersus

    gersus Smoking Fanatic

    How many pounds of sausage are you planning on making that would take 2-3 days?

    I can't comment on the mixer since I don't have one, although I did consider it when I was in a Cabela's and saw that it was on sale... The reviews are pretty good.
     
  3. retread

    retread Meat Mopper

    I have that mixer and I have used it once for about 10 -12 pounds of bratwurst.  It did not ball up and it sure made the spice mixing aot easier before the second grind.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I cant justify the cost and the extra time to clean the unit along with everything else..... I have the Armstrong brand meat mixer and a grey bin... both are easy clean up.....

    Here's the armstrong mixer

    [​IMG]

    Joe
     
  5. ac45acp

    ac45acp Smoke Blower

    it's not about the amount as much as disability issues.
     
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    It's a pretty good mixer. I've had no issues with meat balling up, and clean up is pretty simple.
     
  7. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I had been kicking the ideal of buying one also, maybe this is cheating, but I thought about using my cordless drill to turn the paddle, slowly….. Just a thought ……ShoneyBoy
     
  8. There are some videos on YouTube of that type of mixer being used....
    Here's one....

    He drags out the mixing process FAR longer than what is necessary, but at least you'll get an idea how well the mixer works....even with store-bought pre-ground meat that has "set-up" a bit.
    It's far easier to mix freshly ground meat.
    He also uses Cure#2, which is a "no-no" when curing anything for less than a couple weeks.
     
    Last edited: Mar 28, 2012
  9. ac45acp

    ac45acp Smoke Blower

    just talked to a guy who is retired butcher. they had a mixer would hold 200 lbs.meat at a time. he said the way theirs worked was a back and forth motion. then it hit me, that's a augur in there and it will only go one way until reversed. just my 2cents.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I have a 20 lb Cabelas mixer and it will ball in the middle if you less than 15 lbs.

    Have to disagree with diggin, you can use cure 2 as i believe he is making shelf stable non refrigerated KB.
     
  11. ak1

    ak1 Master of the Pit OTBS Member


    If the mixer had an auger then it could be an issue.  Cabela's mixer has a series of paddles, so it doesn't tend to push meat to one side.
     
  12. I do use Cure#2 in traditional cold-smoked kielbasa, but that's not what that guy is making.

    He does not mention shelf-stable in any way!
    Not that I can see anyway.

    He does say that he plans to make more videos of recipes from the book he has on traditional Polish sausage, but what he's making in that video certainly isn't traditional.

    I don't think it's wise to make assumptions.
     
    Last edited: Mar 28, 2012
  13. venture

    venture Smoking Guru OTBS Member

    Mixing is a pain.

    For my small batches, my hands will have to do the job, as small batches do not work well in the larger mixers.

    Just more love into the meat, I guess?

    Good luck and good smoking.
     
  14. gersus

    gersus Smoking Fanatic

    I hate mixing. I almost think a mixer would be a better purchase than a stuffer... at least when using a grinder to stuff my hands don't hurt from being so cold! It's all good though, I don't want to think about something else to clean... 
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ok calm down now. Aint no big deal to cause a rukus over. We all have our own opinions and how we do things.
     
  16. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Just went in with a friend and bought the last one off the shelf for $199  (44lb model), they are on sale on line but have a 19 week ship delay. I cant wait to try it out, gonna make 30lbs of goose cheddar kielbasa!
     
    Last edited: Mar 29, 2012
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I have the 20# mixer too, and Nepas is right, anything less than 15#, and it don't mix well at all

    I would like to figure out how to connect it to my grinder motor, but not a real big deal

    In the video, he adds water and then the dry mix

    I add the dry mix to my water, and then add the slurry to the meat.  Seems to work better for me.
     
  18. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I do not have one yet, but I always thought about using a 1/2" drill with a low rpm or just allow it to turn slow to mix with........
     
     

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