Well thanks a lot fellas! Thanks to 2 Guys and a Cooler, Chud's BBQ and this forum. I started out sausage making less than 2 months ago. I've bought a grinder, stuffer, built a dry ageing cabinet and am currently working on a fermentation cabinet. Now just yesterday, I picked up a Champion Juicer for $125 CAD. I didn't get a blank plate or the top funnel but I'm in the game. Shipping on the parts to Canada in insane!! Trovinger won't even ship here. I blame all of you for this newest rabbithole! I so far have only done a Mortadella (in addition to a some jimmy Dean links, Spicey Italian sausage, Texas Hot Guts, Jalapeno Cheddar smokies & Summer Sausage plus the Capocollo and Bresaola I have started) and after nearly destroying a food processor doing 4lbs of it, I knew the hot dogs and bologna would have to wait until I got a Champion. Thanks also to whoever I saw had suggested using OxyClean (
BjornEK
) to remove all the years of neglect. Worked a treat!
Mum-O-Killowe