14 Cup Cuisinart for Emulsifying
-
Does anyone around here use a 14 cup Cuisinart food processor for emulsifying sausage? I figure it would have no trouble at all getting the job done, but I wonder about optimal load size (or any other tips and tricks out there).
-
Does anyone around here use a 14 cup Cuisinart food processor for emulsifying sausage? I figure it would have no trouble at all getting the job done, but I wonder about optimal load size (or any other tips and tricks out there).
TexLaw I was wondering the same thing for hot dogs and bologna products, I bought a 14 cup breville and wanted to try…maybe ill give it a shot with a few lbs maybe up to 5 at a time and see where I get with it next time! It’s either that or buy the Buffalo chopper I have a line on for 600, I know that’ll work!
-
TexLaw I was wondering the same thing for hot dogs and bologna products, I bought a 14 cup breville and wanted to try…maybe ill give it a shot with a few lbs maybe up to 5 at a time and see where I get with it next time! It’s either that or buy the Buffalo chopper I have a line on for 600, I know that’ll work!
RJ Adventures i have the Cuisinart, wanted the Breville, but didn’t want to spend the cash. I have not used it for any meat processing.
-
RJ Adventures i have the Cuisinart, wanted the Breville, but didn’t want to spend the cash. I have not used it for any meat processing.
Tex_77 I don’t blame you, I mostly bought it for the lady of the house but I plan on stealing it to use for my endeavors! Haha at least a couple times!
-
Keep us updated on how that turns out. I wouldn’t think the gearing would hold up. If it works, would be great for a few small batches.
-
I have never used a food processor but have seen recipes for emulsified sausages that call for there use.
-
I just think because of the speed difference you might get better emulsification with the processor, would even think about waiting on seasonings until after emilsifucation on a small batch just to see the difference
-
I used to use a small processor. Worked good, just took forever. Then moved to a champion juicer which worked a little faster. Finally graduated to the hobart buff chopper and it is awesome. Even at 4lbs at a time it is way faster. A lg processor should work fine as long as the gears can last. Meat is hard on equipment
-
Keep us updated on how that turns out. I wouldn’t think the gearing would hold up. If it works, would be great for a few small batches.
Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
-
Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
I said the same thing and ran out of room long ago! I use the harbor junk store red or black carts to house everything now. Then I can roll them anywhere I need and hide them when I am done.
Its a slippery slope…
-
TexLaw I have a 14 cup Cuisinart and it does it just fine. Just put a little water in while running a batch. Those things will eat a tennis shoe if you put one in it. lol
edit: I start with it about half full of fresh ground, add water then more ground to get it where I want it.
-
Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
TexLaw I have a $1000. Robot Coupe dice. It is a 1 H.P. direct drive and I would not even experiment with it. I have a few others, like a Kitchen Aid, that I would try it with, but my Kitchen Aid striped out slicing carrots.
-
I might take a chance with my Cuisinart to make a small batch and see what happens. If it blows up just another project to work on and a reason to get a buffalo chopper
-
I might take a chance with my Cuisinart to make a small batch and see what happens. If it blows up just another project to work on and a reason to get a buffalo chopper
-
Fat_Bob Yeah I was figuring about a 5lb batch. Maybe make some liver sausage, can’t find a decent one up here.
-
-
Check out this guy, Ekkehard the German butcher. https://www.youtube.com/watch?v=buvTcn9fBcY&t=217s
He uses a Ninja with small batches. I have followed his method and it works OK. His recipes are not well described so I’m still fighting to find a good bologna recipe. I just got a Waltons bologna and frank spice mix so will that a shot. -
Fat_Bob do you mix seasonings in when you put it in the processor?
RJ Adventures I do add powdered spices from American Spice I can’t make. I also dehydrate herds I grow and grind but can’t get as fine of powder. Just ordered some 304 S.S. ,120 micron mesh screen to try putting them through for a finer end product.
-
RJ Adventures I do add powdered spices from American Spice I can’t make. I also dehydrate herds I grow and grind but can’t get as fine of powder. Just ordered some 304 S.S. ,120 micron mesh screen to try putting them through for a finer end product.
Fat_Bob now are you talking about putting the entire meat blend through that, or what’s the micron filtering for? Last time I made my hot dogs (only my 2nd time) they weren’t bad, still had some fat particles randomly that didn’t break down in the “paste” but I ground everything 4 times without adding ice technically, because I just put it in the deep freeze till the surface was firm then ground again… then mixed a bunch and obviously added all that water then… thats why I was wondering if it would be better to bowl chop the meat till it was well broken down, then add all the seasonings and additives
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
