Champion juicer for emulsifying. Wow!

[DRKsmoking]

Looks great , and glad it is working for your needs.

David

 

[BjornEK]

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.

Wow! Great buy!!! Haha. Maybe my thread :-)

 

[BjornEK]

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....

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.

 

[SmokinEdge]

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.

 

[Steve H]

Son of a..........................

Picking it up on the way home Tuesday. 100.00 new condition. Only used for juicing apples and oranges. Been wanting to do hotdogs, Weisswurst, Knackwurst. And others.
Comes with 2 screens. And the blank.

 

[BjornEK]

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.

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 know that it does not matter, but I like that my meat processing equipment looks clean.

 

[tbern]

congrats on your new toy, Steve! looks like a great shape unit!

 

[Steve H]

congrats on your new toy, Steve! looks like a great shape unit!

Thanks!

 

[pushok2018]

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.

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...

 

[SmokinEdge]

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...

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.

 

[SmokinEdge]

Here is the site for parts and accessories for the Champion juicer.

https://championjuicer.com/

 

[pushok2018]

If you need to do more pounds than that then you really need a buffalo chopper/bowl cutter

Exactly! That's why Champion juicer is enough for me. I make relatively small batches once in a while...

 

[BjornEK]

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.

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

 

[SmokinEdge]

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

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.

 

[BjornEK]

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.

Thank you! You are very helpful!

 

[BjornEK]

Test run of my Champion today. Meat for Italian sausages. I emulsify half of the meat and mix it with grinded meat.

New video by Bjørn Eivind Kristensen

photos.app.goo.gl

 

[slavikborisov]

yes this has been on my list as grinding on an 1/8" plate multiple times gets very time consuming.

 

[Steve H]

Ended up having to wait until yesterday to pick mine up.

For 100.00. I'm very impressed! The cutter is in mint shape. And. She said she has a brand new cutter somewhere in the house. And will give it to me when she finds it.
Think I did pretty good overall!

 

[tbern]

Steve, think you got an excellent deal!

 

[pushok2018]

Congrats on new toy, Steve! Now - back in action! I am pretty sure you are eager to check it out....