Champion juicer
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Into the pool sausages
smokinbubba
You definitely mascerated the hell out of the meat. That looks like a very, very fine emulsion which is what you want.How much grinding did you do up front before running it through that machine?
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processhead i saw this being used in sausage making a couple years ago on youtube. It peaked my interest when i saw how well it emulsified meat. Wanting to perfect bambi dogs, i went to the guy that has everything. Dad. He said, yep i have one in the back room. So it came home with me. It is a mascerating juicer, not a centrifugal one. The meat comes out where the pulp would normally exit the machine. Its really a simple machine with a motor and a head similar to a grinder without plates. I thint they were made up to the late eighties but not sure.
smokinbubba And built like a tank. I don’t thing many newer macerating juicers could handle the strain
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smokinbubba
You definitely mascerated the hell out of the meat. That looks like a very, very fine emulsion which is what you want.How much grinding did you do up front before running it through that machine?
processhead not enough… it could have been finer.
My block was 6lb venison ground by processor.6 lb pork butt ground once thru 1/4" plate. 3lbs pork fat ground once 1/4" plate
Then mixed and added: all Waltons
Bologna seasoning
Sure cure
Sure gel
Smoked meat stabalizer
Hickory powder
Distilled water -
smokinbubba And built like a tank. I don’t thing many newer macerating juicers could handle the strain
glen yep, since i run meat thru it after mixing and before stuffing it is extremely sticky and i have to use a pusher to get it thru. Stopped once to let everything cool down and rest my arthritis. Its a beast and not too bad to clean
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smokinbubba What is the HP on that? What is the Model #? I think I found one cheap.
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I think champion only makes one model. Looks like maybe 1/2 horse. Not sure.
If the women don’t find you handsome, they should at least find you handy - Red Green
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I think champion only makes one model. Looks like maybe 1/2 horse. Not sure.
smokinbubba The one I found is 1/3 HP.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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smokinbubba The one I found is 1/3 HP.
Tex_77 Just saw 4 pages of them on ebay!
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Tex_77 Just saw 4 pages of them on ebay!
RON PARRISH the one I saw was $50
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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RON PARRISH the one I saw was $50
Tex_77 if you have patients and can stand 2lbs per minute feed rate. $50 for a champion beats 2k for a bowl chopper.
Also, i use a standard bottom screen. I never bought the block off plate. The juice screen works fine. I get maybe 1/4cup leakage thru the screen on 15lbs of meat. I can deal with that. -
smokinbubba The one I found is 1/3 HP.
Tex_77 1/3hp sounds right. You dont need power just speed since you are not forcing meat thru a grinding plate.
If the women don’t find you handsome, they should at least find you handy - Red Green
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Tex_77 1/3hp sounds right. You dont need power just speed since you are not forcing meat thru a grinding plate.
Bambi bologna was a huge success! Sous vide start to finish.
If the women don’t find you handsome, they should at least find you handy - Red Green
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Bambi bologna was a huge success! Sous vide start to finish.
If the women don’t find you handsome, they should at least find you handy - Red Green
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Wow, looks great, congrats
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very good looking product
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smokinbubba Good job!
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smokinbubba Was it cooked SV naked?
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smokinbubba Was it cooked SV naked?
JoeB I usually do naked but this time I vac sealed. I wasn’t able to get a good hog ring seal with my pos auto pliers so decided to bag them. On my way To town this morning to get a slicer! 9 hrs is the sv. I bumped the water temp slowly to reduce the possibility of fat out. So it took a while. This is the largest sausage I have ever made due to this prolly taking 24hrs in the smokehouse. Sv is the only way to go with large diam meats. I’m sold
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JoeB I usually do naked but this time I vac sealed. I wasn’t able to get a good hog ring seal with my pos auto pliers so decided to bag them. On my way To town this morning to get a slicer! 9 hrs is the sv. I bumped the water temp slowly to reduce the possibility of fat out. So it took a while. This is the largest sausage I have ever made due to this prolly taking 24hrs in the smokehouse. Sv is the only way to go with large diam meats. I’m sold
Thanks smokinbubba I think you’re spot on. Big clods or Deli is the way to go. Appreciate the feedback and the times necessary to cook it. Was there a temp surge after you pulled it?
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Thanks smokinbubba I think you’re spot on. Big clods or Deli is the way to go. Appreciate the feedback and the times necessary to cook it. Was there a temp surge after you pulled it?
JoeB when i pulled them from the pool at 160it, they went directly in meat lug of ice and water. Wouldnt have been a surge. I had no wrinkling shrinkege fatting etc. Came out almost perfect.
Next time i will grind everything thru a 1/8" plate before the champion to give it a little smoother look internally. but all in all the 4" fibre casings worked well. Should fit on hb bun perfectly.
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