Wow! Great buy!!! Haha. Maybe my thread :-)I saw a Reddit thread about the Champion used for emulsifing meat about 2 weeks ago. I looked at FB Marketplace and found one near me, complete, and in nearly new condition for $15.00.... I went and picked it up. I have yet to try it.
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.Bought one two years ago or so.... for $80. Since then I stopped using my food processor to emulsify meat. The Champion juicer works like "champion" and I am happy with the final result....
Great! Thank you! As of now the cutter is very sharp. I think the previous owner was heavy on the carrot juice drinking.With just meat I’m not sure you can wear out the cutter. I had to sharpen mine because the previous owner ran some kind of heavy pitted fruit through it like cherries maybe, but just meat I’ve ran maybe a couple hundred pounds through mine with zero issues and suspect I never will have issues.
Thanks!congrats on your new toy, Steve! looks like a great shape unit!
Not a lot - I used it maybe 8-10 times since I bought it, making 10# of emulsified meat at once so I pushed through it approximately 100# of meat. Definitely not a lot so... I am not sure how long this juicer lasts if you start using it more heavily...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.
I’m running about 100# a year through mine but feel like I could easily triple that if I needed to with no problems. If you need to do more pounds than that then you really need a buffalo chopper/bowl cutter, but those make a lot of heat. That’s one thing I really like about the Champion, it creates very little heat in the farce.Not a lot - I used it maybe 8-10 times since I bought it, making 10# of emulsified meat at once so I pushed through it approximately 100# of meat. Definitely not a lot so... I am not sure how long this juicer lasts if you start using it more heavily...
Exactly! That's why Champion juicer is enough for me. I make relatively small batches once in a while...If you need to do more pounds than that then you really need a buffalo chopper/bowl cutter
Do you have experience with mixing emulsified meat and grinded meat (made sticky with salt).I’m running about 100# a year through mine but feel like I could easily triple that if I needed to with no problems. If you need to do more pounds than that then you really need a buffalo chopper/bowl cutter, but those make a lot of heat. That’s one thing I really like about the Champion, it creates very little heat in the farce.
You will see that the juicer does basically that. It’s not a pure emulsification. But you could mix other meat that has been protein extracted into the emulsification. Or just grind the meat x2 through a 1/8” plate and forget the emulsification. I do some sausage where I use the emulsified batter and mix that with about 1” cubed chunks of meat that has been cured and mixed by had for protein extraction. Works very nicely.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
Thank you! You are very helpful!You will see that the juicer does basically that. It’s not a pure emulsification. But you could mix other meat that has been protein extracted into the emulsification. Or just grind the meat x2 through a 1/8” plate and forget the emulsification. I do some sausage where I use the emulsified batter and mix that with about 1” cubed chunks of meat that has been cured and mixed by had for protein extraction. Works very nicely.