Joe Hell said in Linguica or Spanish Chorizo?:
sidpost I’d say it depends on the average batch size more than anything. I haven’t used anything larger than the 20# mixer…which at max capacity is more like 15-16…the minimum might be 8-10? An addition of Sure Gel seems to be the most important factor in the equation from my experience. The cookshack smoker I use each week at the shop is less than ideal IMO. It tends to have a mind of its own, Somehow I can process snack sticks in 1/4 of the time as recommended without issues. Summer sausage still takes some time and patience however.
Cookshack’s have a good reputation. If you are having problems, I’d reach out to them or check out the BBQ Brethren Forum.
Personally, I have Shirley Fabrication and Evie Mae stick burners along with Weber Smokey Mountains and a few other strays that see occasional use.
I may get an electric smoker at some point but, first I’ll probably do a cold smoker. Now that temperatures have cooled off, I really need to smoke some cheese. Whether I hang some hams or sausages is an open question right now.
16# batches in the mixer sounds like a reasonable quantity for me because smaller amounts probably aren’t worth breaking out the grinder or, if I did wouldn’t be too bad to hand mix. Realistically, off a normal feral hog, I’ll probably see 30~40#'s of meat. Some of them are a lot smaller than that in terms of usable meat.