<![CDATA[Bowl cutting question (adding salt)]]>I am planning on trying a bowl cutter for the 1st time to make snack sticks this weekend. I am using a prepackaged seasoning mix, so the salt is already mixed in. From what i understand, Ideally the salt should be added separately to the lean meat at the beginning of the process to aid in protein extraction. The seasoning mix is then added towards the end of the process. I am wondering if adding sure gel binder at the beginning will accomplish the same thing as salt will.

]]>https://waltonsdev.nodebb.com/topic/3592/bowl-cutting-question-adding-saltRSS for NodeThu, 10 Sep 2026 21:17:19 GMTWed, 17 Mar 2021 20:18:47 GMT60<![CDATA[Reply to Bowl cutting question (adding salt) on Tue, 11 May 2021 14:44:33 GMT]]>Jonathon You probably did. I just couldn’t find it. Thanks!

]]>https://waltonsdev.nodebb.com/post/37309https://waltonsdev.nodebb.com/post/37309Tue, 11 May 2021 14:44:33 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Tue, 11 May 2021 13:33:57 GMT]]>IVERYAN I swear I responded to this…yes, it is fine if you post that recipe I sent you.

]]>https://waltonsdev.nodebb.com/post/37301https://waltonsdev.nodebb.com/post/37301Tue, 11 May 2021 13:33:57 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Mon, 10 May 2021 19:30:49 GMT]]>IVERYAN The last product that I did use the bowl chopper on I ended up finishing at around 45F which is great!

]]>https://waltonsdev.nodebb.com/post/37229https://waltonsdev.nodebb.com/post/37229Mon, 10 May 2021 19:30:49 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Mon, 10 May 2021 18:24:01 GMT]]>Pivodog Apologies for my delayed response. I was having problems logging in with the app.
Yes, the snack sticks turned out great. I have only had time to use the bowl cutter once for meat emulsion. I made a 25 lb block & tried to get it done with 2-12.5lb batches in the cutter. It was a little too much, so I plan to process 25 lbs in 3 batches in the future.
Jonathon shared a bowl cutter recipe from a meat cutting class he took at Wisconsin. I will post it on the board if he is ok with me doing that. It is very similar to what you posted, except it breaks it down a little further. It says to stop @58F like you do.
I stopped both of my batches at around 44F. For some reason the temp was rising very slowly & I had great protein extraction at that point.

]]>https://waltonsdev.nodebb.com/post/37222https://waltonsdev.nodebb.com/post/37222Mon, 10 May 2021 18:24:01 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 29 Apr 2021 16:05:37 GMT]]>IVERYAN very nice final product! Does it taste Good?

]]>https://waltonsdev.nodebb.com/post/36381https://waltonsdev.nodebb.com/post/36381Thu, 29 Apr 2021 16:05:37 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 29 Apr 2021 16:03:56 GMT]]>Here’s the process that I’ve been using for frankfurters

  1. Add Meat
    2.Add Fat
    3.Add Sure Gel & Salts
  2. Add Ice
  3. Add Seasoning
    Stop @58F
]]>https://waltonsdev.nodebb.com/post/36380https://waltonsdev.nodebb.com/post/36380Thu, 29 Apr 2021 16:03:56 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sun, 21 Mar 2021 11:29:56 GMT]]>IVERYAN
It looks like you are getting a pretty fine emulsion there.

]]>https://waltonsdev.nodebb.com/post/33316https://waltonsdev.nodebb.com/post/33316Sun, 21 Mar 2021 11:29:56 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sun, 21 Mar 2021 02:57:44 GMT]]>Those look great. You would never know they were mixed by hand.

]]>https://waltonsdev.nodebb.com/post/33313https://waltonsdev.nodebb.com/post/33313Sun, 21 Mar 2021 02:57:44 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sun, 21 Mar 2021 00:39:29 GMT]]>IVERYAN 20210320_193411.jpg 20210320_193418.jpg

Here is my batch i did today ranch and fajita, grind twice and mix by hand. As you can see i get shrinkage showing some casing wrinkle.

]]>https://waltonsdev.nodebb.com/post/33310https://waltonsdev.nodebb.com/post/33310Sun, 21 Mar 2021 00:39:29 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sun, 21 Mar 2021 00:32:26 GMT]]>IVERYAN wow that turned out nicely

]]>https://waltonsdev.nodebb.com/post/33309https://waltonsdev.nodebb.com/post/33309Sun, 21 Mar 2021 00:32:26 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sat, 20 Mar 2021 23:58:41 GMT]]>processhead twilliams

]]>https://waltonsdev.nodebb.com/post/33307https://waltonsdev.nodebb.com/post/33307Sat, 20 Mar 2021 23:58:41 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sat, 20 Mar 2021 23:58:07 GMT]]>Screenshot_20210320-185651_Gallery.jpg

]]>https://waltonsdev.nodebb.com/post/33306https://waltonsdev.nodebb.com/post/33306Sat, 20 Mar 2021 23:58:07 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sat, 20 Mar 2021 23:52:38 GMT]]>Screenshot_20210320-185208_Gallery.jpg )

]]>https://waltonsdev.nodebb.com/post/33305https://waltonsdev.nodebb.com/post/33305Sat, 20 Mar 2021 23:52:38 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sat, 20 Mar 2021 23:48:15 GMT]]>IVERYAN They are probably too large, screenshot them and try posting again.

]]>https://waltonsdev.nodebb.com/post/33303https://waltonsdev.nodebb.com/post/33303Sat, 20 Mar 2021 23:48:15 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sat, 20 Mar 2021 23:45:14 GMT]]>twilliams Yeah im trying to upload pics. It keeps giving an error message, so i have deleted. I wasn’t sure if everyone else could see my deleted posts. Obviously you can see them, im not sure if its my internet connection or what. Thanks for letting me know.

]]>https://waltonsdev.nodebb.com/post/33302https://waltonsdev.nodebb.com/post/33302Sat, 20 Mar 2021 23:45:14 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Sat, 20 Mar 2021 23:28:28 GMT]]>IVERYAN not sure why your posts keep getting deleted. That is 3 in a row now.

]]>https://waltonsdev.nodebb.com/post/33301https://waltonsdev.nodebb.com/post/33301Sat, 20 Mar 2021 23:28:28 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 10:14:30 GMT]]>processhead from one video i seen i can understand why my dad does not eat hotdogs. He used to work at Oscar Meyer

]]>https://waltonsdev.nodebb.com/post/33203https://waltonsdev.nodebb.com/post/33203Thu, 18 Mar 2021 10:14:30 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 03:10:10 GMT]]>From what I gather, the big commercial choppers turn at much higher RPMs. These smaller bowl choppers have some limitations for sausage making. I don’t think mine could give the fine emulsion like you see in a commercial bologna or wiener.

]]>https://waltonsdev.nodebb.com/post/33195https://waltonsdev.nodebb.com/post/33195Thu, 18 Mar 2021 03:10:10 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 02:58:31 GMT]]>twilliams I have found more than a few bowl cutting videos out there. Almost all involving meat emulsion are the huge commercial machines. The ones with my machine (hobart) are almost all vegtables, pulled pork etc. They are fun to watch though.

]]>https://waltonsdev.nodebb.com/post/33192https://waltonsdev.nodebb.com/post/33192Thu, 18 Mar 2021 02:58:31 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 02:35:40 GMT]]>craigrice said in Bowl cutting question (adding salt):

smokinbubba there has been some posts about juicers that emulsion meat that you can use for small batches of bologna & hot dogs I forget the brand name

Yep, thats me. Its a champion juicer. Makes awesome bambi dogs and bambi bologna. Just takes a Loooong time to feed sticky meat into. Small throat. A bowl chopper with ice would make a superior emulsion in a fraction of the time.

]]>https://waltonsdev.nodebb.com/post/33188https://waltonsdev.nodebb.com/post/33188Thu, 18 Mar 2021 02:35:40 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 01:11:26 GMT]]>IVERYAN

I don’t know the age or condition of your chopper, and maybe you know this already.
To perform at its best, the knives on your chopper need to be honed as sharp as you can possibly get them.

]]>https://waltonsdev.nodebb.com/post/33174https://waltonsdev.nodebb.com/post/33174Thu, 18 Mar 2021 01:11:26 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 00:06:30 GMT]]>I just watched some videos on bowl chopping, very impressive

]]>https://waltonsdev.nodebb.com/post/33169https://waltonsdev.nodebb.com/post/33169Thu, 18 Mar 2021 00:06:30 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Thu, 18 Mar 2021 00:00:54 GMT]]>processhead thank you. I will let you know. Should be fun no matter what happens.

]]>https://waltonsdev.nodebb.com/post/33168https://waltonsdev.nodebb.com/post/33168Thu, 18 Mar 2021 00:00:54 GMT<![CDATA[Reply to Bowl cutting question (adding salt) on Wed, 17 Mar 2021 23:50:36 GMT]]>IVERYAN said in Bowl cutting question (adding salt):

processhead Thank you for the info. What size of a bowl does your chopper have? Mine is 18" & i was hoping to load it with 12.5 lbs. Maybe i should start out with a smaller amount.

The bowl on my chopper is 15". It is an ancient Hobart buffalo chopper with a #12 grinder on the other end.

Though your bowl has more capacity, I doubt you will be able to fit the entire 12.5 lbs. Suggest you add meat mix to the bowl gradually. You will be able to hear the machine begin to load down as you reach its capacity.

I would be very interested to hear back from you on how it goes.

]]>https://waltonsdev.nodebb.com/post/33161https://waltonsdev.nodebb.com/post/33161Wed, 17 Mar 2021 23:50:36 GMT