14 Cup Cuisinart for Emulsifying
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Does anyone around here use a 14 cup Cuisinart food processor for emulsifying sausage? I figure it would have no trouble at all getting the job done, but I wonder about optimal load size (or any other tips and tricks out there).
TexLaw I was wondering the same thing for hot dogs and bologna products, I bought a 14 cup breville and wanted to try…maybe ill give it a shot with a few lbs maybe up to 5 at a time and see where I get with it next time! It’s either that or buy the Buffalo chopper I have a line on for 600, I know that’ll work!
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TexLaw I was wondering the same thing for hot dogs and bologna products, I bought a 14 cup breville and wanted to try…maybe ill give it a shot with a few lbs maybe up to 5 at a time and see where I get with it next time! It’s either that or buy the Buffalo chopper I have a line on for 600, I know that’ll work!
RJ Adventures i have the Cuisinart, wanted the Breville, but didn’t want to spend the cash. I have not used it for any meat processing.
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RJ Adventures i have the Cuisinart, wanted the Breville, but didn’t want to spend the cash. I have not used it for any meat processing.
Tex_77 I don’t blame you, I mostly bought it for the lady of the house but I plan on stealing it to use for my endeavors! Haha at least a couple times!
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Keep us updated on how that turns out. I wouldn’t think the gearing would hold up. If it works, would be great for a few small batches.
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I have never used a food processor but have seen recipes for emulsified sausages that call for there use.
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I just think because of the speed difference you might get better emulsification with the processor, would even think about waiting on seasonings until after emilsifucation on a small batch just to see the difference
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I used to use a small processor. Worked good, just took forever. Then moved to a champion juicer which worked a little faster. Finally graduated to the hobart buff chopper and it is awesome. Even at 4lbs at a time it is way faster. A lg processor should work fine as long as the gears can last. Meat is hard on equipment
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Keep us updated on how that turns out. I wouldn’t think the gearing would hold up. If it works, would be great for a few small batches.
Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
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Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
I said the same thing and ran out of room long ago! I use the harbor junk store red or black carts to house everything now. Then I can roll them anywhere I need and hide them when I am done.
Its a slippery slope…
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TexLaw I have a 14 cup Cuisinart and it does it just fine. Just put a little water in while running a batch. Those things will eat a tennis shoe if you put one in it. lol
edit: I start with it about half full of fresh ground, add water then more ground to get it where I want it.
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Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
TexLaw I have a $1000. Robot Coupe dice. It is a 1 H.P. direct drive and I would not even experiment with it. I have a few others, like a Kitchen Aid, that I would try it with, but my Kitchen Aid striped out slicing carrots.
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I might take a chance with my Cuisinart to make a small batch and see what happens. If it blows up just another project to work on and a reason to get a buffalo chopper
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I might take a chance with my Cuisinart to make a small batch and see what happens. If it blows up just another project to work on and a reason to get a buffalo chopper
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Fat_Bob Yeah I was figuring about a 5lb batch. Maybe make some liver sausage, can’t find a decent one up here.
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Check out this guy, Ekkehard the German butcher. https://www.youtube.com/watch?v=buvTcn9fBcY&t=217s
He uses a Ninja with small batches. I have followed his method and it works OK. His recipes are not well described so I’m still fighting to find a good bologna recipe. I just got a Waltons bologna and frank spice mix so will that a shot. -
Fat_Bob do you mix seasonings in when you put it in the processor?
RJ Adventures I do add powdered spices from American Spice I can’t make. I also dehydrate herds I grow and grind but can’t get as fine of powder. Just ordered some 304 S.S. ,120 micron mesh screen to try putting them through for a finer end product.
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RJ Adventures I do add powdered spices from American Spice I can’t make. I also dehydrate herds I grow and grind but can’t get as fine of powder. Just ordered some 304 S.S. ,120 micron mesh screen to try putting them through for a finer end product.
Fat_Bob now are you talking about putting the entire meat blend through that, or what’s the micron filtering for? Last time I made my hot dogs (only my 2nd time) they weren’t bad, still had some fat particles randomly that didn’t break down in the “paste” but I ground everything 4 times without adding ice technically, because I just put it in the deep freeze till the surface was firm then ground again… then mixed a bunch and obviously added all that water then… thats why I was wondering if it would be better to bowl chop the meat till it was well broken down, then add all the seasonings and additives
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Fat_Bob now are you talking about putting the entire meat blend through that, or what’s the micron filtering for? Last time I made my hot dogs (only my 2nd time) they weren’t bad, still had some fat particles randomly that didn’t break down in the “paste” but I ground everything 4 times without adding ice technically, because I just put it in the deep freeze till the surface was firm then ground again… then mixed a bunch and obviously added all that water then… thats why I was wondering if it would be better to bowl chop the meat till it was well broken down, then add all the seasonings and additives
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