How does everyone store all their equipment? My new solution:
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I keep all my equipment in one unfinished work area in the basement. I do brewing and repair in the same work area, so there is a LOT of gear to maintain and store. I hang a lot of big stuff from the ceiling and other stuff in storage cabinets. The slicer and mixer stays on a carts which get pushed into corners when not used. The grinder/chopper stay on a permanent table that has storage for half sheet baking pans that I use for jerky making. The smoker is pretty much stationary but is on wheels to I can move it around if I unwire the power and disconnect the flue pipe.
processhead Very nice and impressive setup. It’s about what I would envision you had.
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processhead Very nice and impressive setup. It’s about what I would envision you had.
Chef said in How does everyone store all their equipment? My new solution::
processhead Very nice and impressive setup. It’s about what I would envision you had.
Thanks, Chef , it has a bit of the mad scientist lab look to it, but it gets the job done for my different interests.
Paul
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Chef said in How does everyone store all their equipment? My new solution::
processhead Very nice and impressive setup. It’s about what I would envision you had.
Thanks, Chef , it has a bit of the mad scientist lab look to it, but it gets the job done for my different interests.
processhead very nice setup
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I keep all my equipment in one unfinished work area in the basement. I do brewing and repair in the same work area, so there is a LOT of gear to maintain and store. I hang a lot of big stuff from the ceiling and other stuff in storage cabinets. The slicer and mixer stays on a carts which get pushed into corners when not used. The grinder/chopper stay on a permanent table that has storage for half sheet baking pans that I use for jerky making. The smoker is pretty much stationary but is on wheels to I can move it around if I unwire the power and disconnect the flue pipe.
processhead Very nice set up, maybe someday I will have something similar.
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I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.
Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.
Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.
Liking the way it worked out!
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Chef said in How does everyone store all their equipment? My new solution::
processhead Very nice and impressive setup. It’s about what I would envision you had.
Thanks, Chef , it has a bit of the mad scientist lab look to it, but it gets the job done for my different interests.
processhead We bought an old farm house built in 62. I’m just about finished restoring it and then time for me to build my workshop, commercial kitchen, and the ultimate cold room for meat prep. I have a 1400 sq. ft. metal building on a slab that is new and unused. Your pictures inspired me and gave me a few ideas.
1st thing I want to do is the cold room. There were some post awhile back about some device that can utilize a room A/C to serve as a walk-in cooler. Need to look into that. Thinking 6" insulated walls and ceiling. Likely will trench to install a floor drain so I can hose out the room like my restaurant kitchen.
Charcuterie, here we come…
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processhead We bought an old farm house built in 62. I’m just about finished restoring it and then time for me to build my workshop, commercial kitchen, and the ultimate cold room for meat prep. I have a 1400 sq. ft. metal building on a slab that is new and unused. Your pictures inspired me and gave me a few ideas.
1st thing I want to do is the cold room. There were some post awhile back about some device that can utilize a room A/C to serve as a walk-in cooler. Need to look into that. Thinking 6" insulated walls and ceiling. Likely will trench to install a floor drain so I can hose out the room like my restaurant kitchen.
Charcuterie, here we come…
Chef
Good luck with your plans.
A cold room would be great to have. I don’t see one in my future, but I have acquired a few refrigerators and freezers for brewing and processing-specific uses and they are in the same room where I process so that keeps it convenient.
Fortunately, most my deer processing coincides with a time of year when the weather here is cold enough to hang them outdoors. I have a covered area to do that with a winch and gambrel.Paul
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Chef
Good luck with your plans.
A cold room would be great to have. I don’t see one in my future, but I have acquired a few refrigerators and freezers for brewing and processing-specific uses and they are in the same room where I process so that keeps it convenient.
Fortunately, most my deer processing coincides with a time of year when the weather here is cold enough to hang them outdoors. I have a covered area to do that with a winch and gambrel.processhead I have the opposite factor here, its hot enough to dehydrate and smoke meat in ambient temperature…
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One of my best pieces of equipment was a stainless steel deep sink big enough for cleaning up my equipment and smoker racks and a place to work outside of my wife’s kitchen as I sometimes make a big Mess
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A friend of mine has a cooler using a refer unit from a trailer he uses it as a cooler or freezer
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Is your meat grinder/meat cutter a combo unit if it is what is the brand/model ?
fisherman43 said in How does everyone store all their equipment? My new solution::
Is your meat grinder/meat cutter a combo unit if it is what is the brand/model ?
If you are talking about this one, it is a Hobart 8141.
#12 grinder head and 14 inch bowl chopper.
Paul
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fisherman43 said in How does everyone store all their equipment? My new solution::
Is your meat grinder/meat cutter a combo unit if it is what is the brand/model ?
If you are talking about this one, it is a Hobart 8141.
#12 grinder head and 14 inch bowl chopper.processhead said in How does everyone store all their equipment? My new solution::
Hobart 8141.
#12 grinder head and 14 inch bowl chopper.Paul, Is this your primary grinder?
Also, in your opinion would it be possible to get good mix and consistency for bologna/ hot dogs with a 20qt mixer/grinder?
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processhead said in How does everyone store all their equipment? My new solution::
Hobart 8141.
#12 grinder head and 14 inch bowl chopper.Paul, Is this your primary grinder?
Also, in your opinion would it be possible to get good mix and consistency for bologna/ hot dogs with a 20qt mixer/grinder?
Ridley Acres said in How does everyone store all their equipment? My new solution::
processhead said in How does everyone store all their equipment? My new solution::
Hobart 8141.
#12 grinder head and 14 inch bowl chopper.Paul, Is this your primary grinder?
Also, in your opinion would it be possible to get good mix and consistency for bologna/ hot dogs with a 20qt mixer/grinder?
Yes, the #12 grinder is my only one. With just a grinder it is difficult to get the fine emulsion you associate with traditional bologna or fine ground wieners.
You can still make excellent flavored product, the texture will just be a little coarser.Paul
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Ridley Acres said in How does everyone store all their equipment? My new solution::
processhead said in How does everyone store all their equipment? My new solution::
Hobart 8141.
#12 grinder head and 14 inch bowl chopper.Paul, Is this your primary grinder?
Also, in your opinion would it be possible to get good mix and consistency for bologna/ hot dogs with a 20qt mixer/grinder?
Yes, the #12 grinder is my only one. With just a grinder it is difficult to get the fine emulsion you associate with traditional bologna or fine ground wieners.
You can still make excellent flavored product, the texture will just be a little coarser.processhead I’m wondering if you could get the same results with a mixer like this:
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processhead I’m wondering if you could get the same results with a mixer like this:
Ridley Acres said in How does everyone store all their equipment? My new solution::
processhead I’m wondering if you could get the same results with a mixer like this:
I suspect not. To get the fine texture you really need to finely chop the meat into small particles and that usually means a chopper, food processor or emulsifier.
You can get close with a couple of passes through a 1/8 inch grinder plate.
Your bowl mixer will do an excellent job of combining ingredients and extracting protein from ground meat, but is not the tool for creating fine texture sausage. -
Have a nice size food processor, use it with some ice water. Buffalo chopper works good to but haven’t picked one up yet
Radbone said in How does everyone store all their equipment? My new solution::
Have a nice size food processor, use it with some ice water. Buffalo chopper works good to but haven’t picked one up yet
Yes, a food processor will work for creating a fine texture emulsion. You need a larger one for making anything but tiny batches, though.
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