Bowl cutting question (adding salt)
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IVERYAN what are you trying to achieve with a bowl cutter for your finished product? I have never heard of using one for snack sticks, maybe im not understanding what a bowl cutter is but i thought it was to get extreme emulsification for very fine bologna and wieners.
Typically for snack sticks its just a simple coarse grind, then fine grind, add seasoning, add sure gel, water and mix either by hand or an electric mixer. I prefer to mix by hand and get great protein extraction.
twilliams i have been making snack sticks using the traditional grinder method & am comfortable with the process. My main goal with the bowl cutter is to make hot dogs & similar cured sausages. I have never made hot dogs before, & havent used the cutter to emulsify meat. My past experience with meat processing is that if i try too many new steps at a time, i make unnecessary mistakes. I was surprised to learn that it is not unheard of for commercial processors to use bowl cutters to make snack sticks.
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I would think you will be fine to mix it all together then chop. The chopper should extract all the protein you will need. I want a buffalo so badly!!
smokinbubba you are probably right. 1st thought is to use all the sure gel and maybe 1/2 the seasoning at the beginning. Last 1/2 of seasoning close to the end.
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I would think you will be fine to mix it all together then chop. The chopper should extract all the protein you will need. I want a buffalo so badly!!
smokinbubba there has been some posts about juicers that emulsion meat that you can use for small batches of bologna & hot dogs I forget the brand name
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I use my small bowl chopper to make snack sticks. I did it as an experiment one time and really liked the result so I kept doing it. The method I use is to coarse grind my lean venison and beef fat through the 3/8 plate. I then mix in the seasoning and cure pack with some water and no other ingredients or binders.
After mixing the ingredients, I transfer them to the bowl chopper in small amounts till I hear the chopper start to load as the mixture gets sticky. I then scrape out the bowl, add more ground, seasoned mixture, and repeat the process. It usually takes about 5-6 separate chopper cycles to do a 12.5 lb batch. The chop cycles go pretty quickly.
I then stuff in sheep casings and hold overnight before thermal processing.
Paul
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I use my small bowl chopper to make snack sticks. I did it as an experiment one time and really liked the result so I kept doing it. The method I use is to coarse grind my lean venison and beef fat through the 3/8 plate. I then mix in the seasoning and cure pack with some water and no other ingredients or binders.
After mixing the ingredients, I transfer them to the bowl chopper in small amounts till I hear the chopper start to load as the mixture gets sticky. I then scrape out the bowl, add more ground, seasoned mixture, and repeat the process. It usually takes about 5-6 separate chopper cycles to do a 12.5 lb batch. The chop cycles go pretty quickly.
I then stuff in sheep casings and hold overnight before thermal processing.
processhead Thank you for the info. What size of a bowl does your chopper have? Mine is 18" & i was hoping to load it with 12.5 lbs. Maybe i should start out with a smaller amount.
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processhead Thank you for the info. What size of a bowl does your chopper have? Mine is 18" & i was hoping to load it with 12.5 lbs. Maybe i should start out with a smaller amount.
IVERYAN said in Bowl cutting question (adding salt):
processhead Thank you for the info. What size of a bowl does your chopper have? Mine is 18" & i was hoping to load it with 12.5 lbs. Maybe i should start out with a smaller amount.
The bowl on my chopper is 15". It is an ancient Hobart buffalo chopper with a #12 grinder on the other end.
Though your bowl has more capacity, I doubt you will be able to fit the entire 12.5 lbs. Suggest you add meat mix to the bowl gradually. You will be able to hear the machine begin to load down as you reach its capacity.
I would be very interested to hear back from you on how it goes.
Paul
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IVERYAN said in Bowl cutting question (adding salt):
processhead Thank you for the info. What size of a bowl does your chopper have? Mine is 18" & i was hoping to load it with 12.5 lbs. Maybe i should start out with a smaller amount.
The bowl on my chopper is 15". It is an ancient Hobart buffalo chopper with a #12 grinder on the other end.
Though your bowl has more capacity, I doubt you will be able to fit the entire 12.5 lbs. Suggest you add meat mix to the bowl gradually. You will be able to hear the machine begin to load down as you reach its capacity.
I would be very interested to hear back from you on how it goes.
processhead thank you. I will let you know. Should be fun no matter what happens.
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I just watched some videos on bowl chopping, very impressive
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processhead thank you. I will let you know. Should be fun no matter what happens.
I don’t know the age or condition of your chopper, and maybe you know this already.
To perform at its best, the knives on your chopper need to be honed as sharp as you can possibly get them. -
smokinbubba there has been some posts about juicers that emulsion meat that you can use for small batches of bologna & hot dogs I forget the brand name
craigrice said in Bowl cutting question (adding salt):
smokinbubba there has been some posts about juicers that emulsion meat that you can use for small batches of bologna & hot dogs I forget the brand name
Yep, thats me. Its a champion juicer. Makes awesome bambi dogs and bambi bologna. Just takes a Loooong time to feed sticky meat into. Small throat. A bowl chopper with ice would make a superior emulsion in a fraction of the time.
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twilliams I have found more than a few bowl cutting videos out there. Almost all involving meat emulsion are the huge commercial machines. The ones with my machine (hobart) are almost all vegtables, pulled pork etc. They are fun to watch though.
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From what I gather, the big commercial choppers turn at much higher RPMs. These smaller bowl choppers have some limitations for sausage making. I don’t think mine could give the fine emulsion like you see in a commercial bologna or wiener.
Paul
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From what I gather, the big commercial choppers turn at much higher RPMs. These smaller bowl choppers have some limitations for sausage making. I don’t think mine could give the fine emulsion like you see in a commercial bologna or wiener.
processhead from one video i seen i can understand why my dad does not eat hotdogs. He used to work at Oscar Meyer
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twilliams I have found more than a few bowl cutting videos out there. Almost all involving meat emulsion are the huge commercial machines. The ones with my machine (hobart) are almost all vegtables, pulled pork etc. They are fun to watch though.
IVERYAN not sure why your posts keep getting deleted. That is 3 in a row now.
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twilliams Yeah im trying to upload pics. It keeps giving an error message, so i have deleted. I wasn’t sure if everyone else could see my deleted posts. Obviously you can see them, im not sure if its my internet connection or what. Thanks for letting me know.
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twilliams Yeah im trying to upload pics. It keeps giving an error message, so i have deleted. I wasn’t sure if everyone else could see my deleted posts. Obviously you can see them, im not sure if its my internet connection or what. Thanks for letting me know.
IVERYAN They are probably too large, screenshot them and try posting again.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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IVERYAN wow that turned out nicely
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