Champion juicer
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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. -
smokinbubba Good job!
processhead thanks buddy.
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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
This post is deleted! -
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.smokinbubba
Thanks , great job. Did you get your slicer?
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