End of summer? Really!
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Joe Hell I don’t blame you, that looks like a mess! Maybe a fry cutter is the way to go?
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Jonathon I might have to go that route. It would be a larger dice but that might add another texture dimension. Despite the mess I will give the grinder a big thumbs up with the way it cut the onion. I’d really like to load it up with tomatoes, onions, peppers and cilantro to make instant pico de gallo but I’m frightened by the thought of cleanup.
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Jonathon I might have to go that route. It would be a larger dice but that might add another texture dimension. Despite the mess I will give the grinder a big thumbs up with the way it cut the onion. I’d really like to load it up with tomatoes, onions, peppers and cilantro to make instant pico de gallo but I’m frightened by the thought of cleanup.
Joe Hell We bolted the french fry cutter plate to the wall, just high enough to fit a 1 gallon cambro box under it. We diced tomatoes, onions, peppers, if it fit it went through cutter. We even did squash and zuchinni sticks, perfect 1/4" or 3/8" depending on the plate. We used Vollrath everything. We had the tomato slicer, onion slicer, lettuce chopper. Those things were bullet proof too! Just search onion witch or lettuce witch.
John C.
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Joe Hell We bolted the french fry cutter plate to the wall, just high enough to fit a 1 gallon cambro box under it. We diced tomatoes, onions, peppers, if it fit it went through cutter. We even did squash and zuchinni sticks, perfect 1/4" or 3/8" depending on the plate. We used Vollrath everything. We had the tomato slicer, onion slicer, lettuce chopper. Those things were bullet proof too! Just search onion witch or lettuce witch.
Parksider Our Vollrath slicer went down hard recently. It’s in the shop for repair. I brought my Berkel for backup and we’ve got a trusty vintage Hobart that serves as the shop workhorse. I’ll probably have to suck it up and make a big mess with the Thunderbird this weekend to finish off the rest of the onions. As a side note, I’ve been draining and saving all of the onion juice. It’s astonishingly mellow. It would make a great mixer with a number of drinks…bloody mary in particular. I will use some of it for the liquid addition for new sausages. I’m also toying around with the idea of fermenting the juice into something boozy. Agave and Onions are closely related, so…onion tequila?
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Joe Hell If you make onion tequilla I will rip up my back lawn and grow onions!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon To make it a bit authentic I think you would want to char some onions…perhaps direct fire on coals briefly. Remove, grind, convert starch to sugar by caramelizing. It may need a little sugar to up the proof. You would not want to ferment in a place adjacent to living quarters. It would no doubt be odoriferous.
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Joe Hell we aren’t but humble sauasage makers, odiferous is a little outside our vocabulary!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell we aren’t but humble sauasage makers, odiferous is a little outside our vocabulary!
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Took some of those earlier snack sticks to a gathering of friends this weekend. They couldn’t stop eating them.
Was first batch I did 50/50. Venison, pork butts. Not sure what that fat ratio is but absolutely had a better taste and mouth feel than than my old go to which was 70/30. Those fresh collagen were also great.Need more venison now!
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Joe Hell we aren’t but humble sauasage makers, odiferous is a little outside our vocabulary!
Jonathon My new Boss is also the building manager of our building. We had a ‘complaint’ from another tenant (coincidentally my Aunt) that the restaurant that shares the space was stinking the entire property up with his onions. Let’s just it wasn’t him…but it was very odoriferous!
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