14 Cup Cuisinart for Emulsifying
-
-
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
-
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
-
We had a cuisinart and have used it several times until I practically burned it out. Do small batches because the large motor heats up the meat to quick. Give the processor a rest between sessions because of heat and over heating. I bought the wife a breville for a replacement a year ago and it is better with heat but less power and it overloads pretty quick and will shut off thermally which sucks! Again small batches… Be careful with the suregell because it turns the batter into glue and puts more stress on the machine. My 2 cents!
The bowl chopper
-
We had a cuisinart and have used it several times until I practically burned it out. Do small batches because the large motor heats up the meat to quick. Give the processor a rest between sessions because of heat and over heating. I bought the wife a breville for a replacement a year ago and it is better with heat but less power and it overloads pretty quick and will shut off thermally which sucks! Again small batches… Be careful with the suregell because it turns the batter into glue and puts more stress on the machine. My 2 cents!
The bowl chopper
-
Pivodog thanks! I may just work on getting that chopper and use it! Would hate to burn up such an expensive piece of equipment for some homemade dogs! Haha
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:
