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 chili flakes, a dash of ice cold water, and a little bit of potato starch.
Worked by hand until sticky and in the Campion.
It is as fast as a meat grinder, and the meat got perfectly emulsified.
Because it was only a test, i just spooned the dough in a plastic casing and on the stove in a water bath.
Did not lose a drop of liquid, and a great bind. Some air bubbles because I was in a hurry.
Just found and bought another Champion. I no longer miss a bowl cutter.
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 chili flakes, a dash of ice cold water, and a little bit of potato starch.
Worked by hand until sticky and in the Campion.
It is as fast as a meat grinder, and the meat got perfectly emulsified.
Because it was only a test, i just spooned the dough in a plastic casing and on the stove in a water bath.
Did not lose a drop of liquid, and a great bind. Some air bubbles because I was in a hurry.
Just found and bought another Champion. I no longer miss a bowl cutter.
