Estate Sale Score
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processhead Worked very well for me.
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processhead
Worked for me. -
I tried downloading it also. Got a error can not play file. I’m trying on my phone so maybe it is my end
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I tried downloading it also. Got a error can not play file. I’m trying on my phone so maybe it is my end
samspade said in Estate Sale Score:
I tried downloading it also. Got a error can not play file. I’m trying on my phone so maybe it is my end
I should have said I was using a laptop. Don’t know if that matters.
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I can download it from my phone or laptop, so I think things are right on my end. When I get some video of the machine in action I will get it posted.
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It worked on pc and android.
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processhead worked for me also
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Thanks guys. Looks like I should be able to get some videos posted once I have something recorded.
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Worked for me no issue!
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Dave in AZ said in Estate Sale Score:
processhead really nice restoration job! How much meat can you process at once in the Buffalo chopper side?
I hope to find out soon. My old chopper had a 14 inch bowl. This one is 18 inches.
I found that for best results I had to keep the 14 inch chopper bowl at less than it’s physical capacity of meat or it would slow down and not give a good emulsion. The sweet spot was a little over 2 lbs so for large sausage batches it would take multiple chopper batch runs.
The specified capacity is just the volume of the bowl. That doesn’t tell you very much about the actual capacity since that depends on what it is you are chopping. You can probably chop a lot more cabbage than you can ground pork butts, if you see what I mean.
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This beast weighs in at just shy of 180lbs. My biggest worry was having it fall off the cart while I was working on it. Or having it land on me.
processhead Definitely want a permanent home for that thing, nice job!
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processhead I thought you had one already , if you want to sell one of them let me know !
craigrice said in Estate Sale Score:
processhead I thought you had one already , if you want to sell one of them let me know !
I sent you a chat message.
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Since there was some interest in video of the bowl chopper in operation, I’m posting a couple of links to some video clips I made.
The video clips show a batch of weisswurst I made this week, at the beginning of the chop and at the end. You can see the change in texture as the mix is emulsified. The total chop time was 5 minutes. I was able to split the 9 lb batch in two and emulsify it in two 4.5 lb runs through the chopper. I really like the added capacity of this machine.
I also did the grinding on this machine, but removed the grinder head to make it easier to load and video the chopper.https://1drv.ms/v/s!Alen9X8gHEKExFCg9_UJjfftJt8K?e=GhdQ3O
https://1drv.ms/v/s!Alen9X8gHEKExE9heH6z-whOxgOn?e=xBXnEk
Paul
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Since there was some interest in video of the bowl chopper in operation, I’m posting a couple of links to some video clips I made.
The video clips show a batch of weisswurst I made this week, at the beginning of the chop and at the end. You can see the change in texture as the mix is emulsified. The total chop time was 5 minutes. I was able to split the 9 lb batch in two and emulsify it in two 4.5 lb runs through the chopper. I really like the added capacity of this machine.
I also did the grinding on this machine, but removed the grinder head to make it easier to load and video the chopper.https://1drv.ms/v/s!Alen9X8gHEKExFCg9_UJjfftJt8K?e=GhdQ3O
https://1drv.ms/v/s!Alen9X8gHEKExE9heH6z-whOxgOn?e=xBXnEkprocesshead what exactly did you make there?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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processhead what exactly did you make there?
Tex_77 said in Estate Sale Score:
processhead what exactly did you make there?
Sorry, I edited the last post with more information describing what I was making.
It is weisswurst, using my spice formulation and an all pork meat block that was simply a pork butt with a little extra added pork fat.
After stuffing, they were cooked in 170 degree water to an IT of 158 degrees.
Then chilled in 60 degree water, held in the frig overnight, and vacuum packaged,Paul
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Tex_77 said in Estate Sale Score:
processhead what exactly did you make there?
Sorry, I edited the last post with more information describing what I was making.
It is weisswurst, using my spice formulation and an all pork meat block that was simply a pork butt with a little extra added pork fat.
After stuffing, they were cooked in 170 degree water to an IT of 158 degrees.
Then chilled in 60 degree water, held in the frig overnight, and vacuum packaged,processhead great looking sausage
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Man, this makes me REALLY regret missing out on one at the auction I DIDN’T go to! Gorgeous machine
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Since there was some interest in video of the bowl chopper in operation, I’m posting a couple of links to some video clips I made.
The video clips show a batch of weisswurst I made this week, at the beginning of the chop and at the end. You can see the change in texture as the mix is emulsified. The total chop time was 5 minutes. I was able to split the 9 lb batch in two and emulsify it in two 4.5 lb runs through the chopper. I really like the added capacity of this machine.
I also did the grinding on this machine, but removed the grinder head to make it easier to load and video the chopper.https://1drv.ms/v/s!Alen9X8gHEKExFCg9_UJjfftJt8K?e=GhdQ3O
https://1drv.ms/v/s!Alen9X8gHEKExE9heH6z-whOxgOn?e=xBXnEkprocesshead Thanks for the videos, I am envious!
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Since there was some interest in video of the bowl chopper in operation, I’m posting a couple of links to some video clips I made.
The video clips show a batch of weisswurst I made this week, at the beginning of the chop and at the end. You can see the change in texture as the mix is emulsified. The total chop time was 5 minutes. I was able to split the 9 lb batch in two and emulsify it in two 4.5 lb runs through the chopper. I really like the added capacity of this machine.
I also did the grinding on this machine, but removed the grinder head to make it easier to load and video the chopper.https://1drv.ms/v/s!Alen9X8gHEKExFCg9_UJjfftJt8K?e=GhdQ3O
https://1drv.ms/v/s!Alen9X8gHEKExE9heH6z-whOxgOn?e=xBXnEkprocesshead those look great! I’ve wanted to make weisswurst since figuring out that was one of the brats I loved in Germany. Jonathon had a nice video on them recently too, I think.
I’m on a plane so will watch video of chopper later, and am looking forward to it! Thx for taking the time to do this!
Also, I would love to hear what you decided on for your flavor notes, ingredients? There is quite a range Ive seen, white pepper, parsley, nutmeg or mace, lemon, sometimes ginger and cardamom… I haven’t been able to buy one to taste and decide myself. And how do you think 100% pork vs some veal affects flavor? Thx for any of your thoughts on this!
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processhead those look great! I’ve wanted to make weisswurst since figuring out that was one of the brats I loved in Germany. Jonathon had a nice video on them recently too, I think.
I’m on a plane so will watch video of chopper later, and am looking forward to it! Thx for taking the time to do this!
Also, I would love to hear what you decided on for your flavor notes, ingredients? There is quite a range Ive seen, white pepper, parsley, nutmeg or mace, lemon, sometimes ginger and cardamom… I haven’t been able to buy one to taste and decide myself. And how do you think 100% pork vs some veal affects flavor? Thx for any of your thoughts on this!
Dave in AZ
I started a thread on this topic a while back. On page 4 I posted the spice formula I have settled on and an currently using. I am very satisfied with the flavor profile of the seasoning.I haven’t tried making them with veal so I can’t comment on how the flavor may differ from all pork, but I am very happy with the all pork product and veal has kind of priced me out of the market for now. Maybe someday I will try it.
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