I bought a meat mixer off of eBay a week or so ago. I've always had my daughters hand mix large batches or I've used the KitchenAid mixer for 5 lb or smaller batches. But my girl's complain about their poor little weeny hands getting cold. So I decided that if I could get a 17 lb meat mixer for under 100 bucks shipped, I'd jump on it. Well opportunity knocked, I answered and now you get my opinion rather you want it or not.
I've had the opportunity to look over different brand names and they're all the same. They're all made by the same company in China and the only difference is that the L.E.M. has their label on it, the Weston Brand has their label, etc, etc. This one happens to have one single label that says, "made in China."
First impression is that it's much bigger and bulkier than I thought it would be.
I unpacked it and cleaned everything with bleach water and then again with dish detergent and water. It's not too hard to clean if you have a sink sprayer. Otherwise you better be prepared to take it outside to the garden hose.
Assembly is completely straight forward.
Here's my test batch. It's 17 lbs of course ground pork butts. I'm having a picnic this weekend and wanted to make fresh cheddar brats. I also needed a couple lbs of chorizo for a meal next week, so I reserved 2 lbs to see how it did with small batches of meat.
Loaded with 15 lbs.
My seasonings.
Bratwurst cocktail anyone?
Cocktail added to the ground pork.
Mixing seems to work best if you crank clockwise for a few revolutions and then counter clockwise and repeat.
Cheese. This is the main reason I wanted a mixer. This is one and a half lbs of extra sharp cheddar. It is not high temp cheese. I think the high temp is a waist of money. I like my sausages slowly roasted, so oozing cheese usually isn't an issue.
Seems to be mixed well.
And the end result.
This is a great tool to have. The sausage is mixed quite well and it really takes very little time to get a consistent mix. And consistency is a huge reason to have one of them.
It worked as well on the 2 lb batch of chorizo, although if that was all I was doing, I wouldn't have bothered using this large mixer.
I will say however, that it's kind of a pain to get the meat out after it's mixed. But if you wear gloves and remove the paddles first, it's not too bad.
Again, cleanup is pretty easy with a sink sprayer.
I definitely recommend one of these if you do a lot of large batches of sausage.
Thanks for checking out my review.
I've had the opportunity to look over different brand names and they're all the same. They're all made by the same company in China and the only difference is that the L.E.M. has their label on it, the Weston Brand has their label, etc, etc. This one happens to have one single label that says, "made in China."
First impression is that it's much bigger and bulkier than I thought it would be.
I unpacked it and cleaned everything with bleach water and then again with dish detergent and water. It's not too hard to clean if you have a sink sprayer. Otherwise you better be prepared to take it outside to the garden hose.
Assembly is completely straight forward.
Here's my test batch. It's 17 lbs of course ground pork butts. I'm having a picnic this weekend and wanted to make fresh cheddar brats. I also needed a couple lbs of chorizo for a meal next week, so I reserved 2 lbs to see how it did with small batches of meat.
Loaded with 15 lbs.
My seasonings.
Bratwurst cocktail anyone?
Cocktail added to the ground pork.
Mixing seems to work best if you crank clockwise for a few revolutions and then counter clockwise and repeat.
Cheese. This is the main reason I wanted a mixer. This is one and a half lbs of extra sharp cheddar. It is not high temp cheese. I think the high temp is a waist of money. I like my sausages slowly roasted, so oozing cheese usually isn't an issue.
Seems to be mixed well.
And the end result.
This is a great tool to have. The sausage is mixed quite well and it really takes very little time to get a consistent mix. And consistency is a huge reason to have one of them.
It worked as well on the 2 lb batch of chorizo, although if that was all I was doing, I wouldn't have bothered using this large mixer.
I will say however, that it's kind of a pain to get the meat out after it's mixed. But if you wear gloves and remove the paddles first, it's not too bad.
Again, cleanup is pretty easy with a sink sprayer.
I definitely recommend one of these if you do a lot of large batches of sausage.
Thanks for checking out my review.
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