Champion juicer
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smokinbubba Was it cooked SV naked?
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smokinbubba Was it cooked SV naked?
JoeB I usually do naked but this time I vac sealed. I wasn’t able to get a good hog ring seal with my pos auto pliers so decided to bag them. On my way To town this morning to get a slicer! 9 hrs is the sv. I bumped the water temp slowly to reduce the possibility of fat out. So it took a while. This is the largest sausage I have ever made due to this prolly taking 24hrs in the smokehouse. Sv is the only way to go with large diam meats. I’m sold
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JoeB I usually do naked but this time I vac sealed. I wasn’t able to get a good hog ring seal with my pos auto pliers so decided to bag them. On my way To town this morning to get a slicer! 9 hrs is the sv. I bumped the water temp slowly to reduce the possibility of fat out. So it took a while. This is the largest sausage I have ever made due to this prolly taking 24hrs in the smokehouse. Sv is the only way to go with large diam meats. I’m sold
Thanks smokinbubba I think you’re spot on. Big clods or Deli is the way to go. Appreciate the feedback and the times necessary to cook it. Was there a temp surge after you pulled it?
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Thanks smokinbubba I think you’re spot on. Big clods or Deli is the way to go. Appreciate the feedback and the times necessary to cook it. Was there a temp surge after you pulled it?
JoeB when i pulled them from the pool at 160it, they went directly in meat lug of ice and water. Wouldnt have been a surge. I had no wrinkling shrinkege fatting etc. Came out almost perfect.
Next time i will grind everything thru a 1/8" plate before the champion to give it a little smoother look internally. but all in all the 4" fibre casings worked well. Should fit on hb bun perfectly. -
smokinbubba Good job!
processhead thanks buddy.
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JoeB I usually do naked but this time I vac sealed. I wasn’t able to get a good hog ring seal with my pos auto pliers so decided to bag them. On my way To town this morning to get a slicer! 9 hrs is the sv. I bumped the water temp slowly to reduce the possibility of fat out. So it took a while. This is the largest sausage I have ever made due to this prolly taking 24hrs in the smokehouse. Sv is the only way to go with large diam meats. I’m sold
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JoeB when i pulled them from the pool at 160it, they went directly in meat lug of ice and water. Wouldnt have been a surge. I had no wrinkling shrinkege fatting etc. Came out almost perfect.
Next time i will grind everything thru a 1/8" plate before the champion to give it a little smoother look internally. but all in all the 4" fibre casings worked well. Should fit on hb bun perfectly.smokinbubba
Thanks , great job. Did you get your slicer? -
smokinbubba
Thanks , great job. Did you get your slicer?JoeB yep. Meijer had the weston 9" on sale for $79. Couldnt pass it up for that. Dad has a big commercial one but this one fits on my sausage cart perfect and is light weight.
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JoeB yep. Meijer had the weston 9" on sale for $79. Couldnt pass it up for that. Dad has a big commercial one but this one fits on my sausage cart perfect and is light weight.
smokinbubba Have one … None are easy to clean. Just be careful of the break down. There are 2 washers between the blade screw and the arbor. 1 spacer and 1 tension (plastic), Take note or a pic for reassembly. Wife lost the tension washer first break down. Took me 3 months to figure out why it wasn’t slicing right. Now i normally use my LEM 10" but it is nice to have choices.
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smokinbubba Have one … None are easy to clean. Just be careful of the break down. There are 2 washers between the blade screw and the arbor. 1 spacer and 1 tension (plastic), Take note or a pic for reassembly. Wife lost the tension washer first break down. Took me 3 months to figure out why it wasn’t slicing right. Now i normally use my LEM 10" but it is nice to have choices.
JoeB thanks for the tip. I use my cell cam a lot for when i take things apart. Im getting too old to remember how things go back together.
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JoeB thanks for the tip. I use my cell cam a lot for when i take things apart. Im getting too old to remember how things go back together.
smokinbubba Had a relationship like that once
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smokinbubba looks awesome. Great work.
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What a great idea. I have one sitting on a shelve and wonder why. Makes great juice and peanut butter. Never thought of using it for meat. Have tried to make hot dogs but could never get the meat emulsion right. Looks like problem solved. Thanks for the post. Go team Orange.
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What a great idea. I have one sitting on a shelve and wonder why. Makes great juice and peanut butter. Never thought of using it for meat. Have tried to make hot dogs but could never get the meat emulsion right. Looks like problem solved. Thanks for the post. Go team Orange.
mdseaside said in Champion juicer:
What a great idea. I have one sitting on a shelve and wonder why. Makes great juice and peanut butter. Never thought of using it for meat. Have tried to make hot dogs but could never get the meat emulsion right. Looks like problem solved. Thanks for the post. Go team Orange.
These things make juice? Never tried that…
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The Champion Household Juicer looks a lot like its big brother, the Champion Commercial Juicer. Except for the fact that the commercial model was designed more powerful to endure heavy use, there isn’t much of a difference between the two.
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What is the difference between champion juicer or best juicer for carrots and beets explain to me?
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smokinbubba - Looks good
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over tags?
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Interesting concept. I have a newer macerating juicer, the worm gears are steel but the housing is plastic. How likely is it that I’d break the housing. Been trying to figure out how to get a smooth textured frank, didn’t think to use my juicer!
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