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Just a tip for those buying old champion juicers. The cutter tends to be pretty nasty from mineral deposits from the fruits and vegetables.
I bought a champion nr. 2 off eBay. Soaking the cutter in soap water and bleach accomplished nothing, the stuff was like concrete
Before and after pictures...
Great that you are satisfied! I can understand that you feel that it is a lot of cleaning when you made only 1 kg.
I think that the cleaning is quick and easy.
I first rinse the parts in cold water to prevent that the meat "turns to sticky gum" to remove all visible residue. Then with a brush in...
Test run of my Champion today. Meat for Italian sausages. I emulsify half of the meat and mix it with grinded meat.
https://photos.app.goo.gl/R3VXNnRwMazkifsK7
Do you have experience with mixing emulsified meat and grinded meat (made sticky with salt).
My goal is a semi-artisan heat stable sausage for the grill
Great! Thank you! As of now the cutter is very sharp. I think the previous owner was heavy on the carrot juice drinking.
Most of the cutter has that colour.
Tried to get it off soaking the cutter in 1 part clorine based bleach, 5 parts of water soaked for 24 hours. No difference at all.
I...
Have you used it a lot so far? I am a bit worried for how long the cutter will last for meat processing. I even bought a champion nr. 2 because of this.
As a norwegian living in Norway, my VISA card can be happy that most of the big gadgets i find and want in the threads here are unavaliable in Norway, or too expensive to ship, and are not 230v.
I bought mine from China, I think that it is a one man business.
I made him this video after I got mine just to be helpful, he has very little computer knowledge. Just to clarify, I am in no way connected to his business.
Here is the video I made for him. Contact info there. My oven in the...
Looks great! I also have an electric rotating stone kit in mine made by a guy from China. Works like a charm and use only existing holes so the oven can be returned to original.
If it is in a good condition I would say that is a good buy. If it has pictures of the cutter look for wear and tear and if the teeth are sharp (you can sharpen them if not), and also if the blank plate is there. You have to use that for sausage meat.
You are lucky, I paid more for mine, but...
I own the Oooni Koda 16.
You are right that the Ooni is dedicated to Italian style thin crust pizza.
Even on low flame settings the heat is to high for thick crust pizza. It will be burnt on the outside while still raw at the inside.
However. It is a "hack". You can turn the dial slowly against...
I just tried frying a thick slice in a dry frying pan on high heat until golden brown.
The pan remained dry, so very stable.
Tempted to try to mix emulsified and grinded meat to get more artisan style sausages, and hopefully heat stable for the grill. I like my grilled sausages golden brown...
Thanks to @boykjo .His thread about using a Champion juicer for emulsifying sausage meat sent me straight to Ebay.
Got the juicer in the mail today, and one hour later I had made a small test production.
Not an exiting recipe, just a proof of concept.
Some grinded pork 23% fat, 1.6% salt, some...
You are right that it is not needed to have case studies for each and nitrate product on the market because we know from studies that they work.
However, for all the products I have I can find the exact nitrate content on the label.
I tried to find the polyphenol content in Ecocure from pictures...