So I received my Champion Juicer yesterday. Then today I bought the dual grind attachment from LEM for my #8 grinder. Making dogs and some ring bologna were in order. I won’t smoke the dogs until early in the morning but the rings are part of supper tonight so stay tuned for the cut on those.
The plus to me of the dual grind is cutting long strips of meat, not cubing, and one pass it through the 1/8” plate. Cuts a lot of knife time and regrind time off.
Pretty nice grind on par frozen meat. I’m happy. Less grinding equals less heat. That’s always a plus.
Then we mix the seasoning, recipe at the bottom. I used maybe a half pint or maybe a little more of water. I’ve always had to add way to much water in the past just for emulsifying.
After a freezer rest, it was time for the Juicer. This thing is a beast. I did 7# of badder in about 10 minutes. The feed throat is small so the sticky badder has to be made into small ish logs to feed, but runs through the machine effortlessly.
Very little heat was generated, I like that for sure.
On to the stuffing In lamb casings. These are small around 20mm and a pain on my horn.
Then the rings stuffed in 32mm collagen casings for supper.
I will update with recipe and cut a little later, have to get supper going. Thanks for looking.
The plus to me of the dual grind is cutting long strips of meat, not cubing, and one pass it through the 1/8” plate. Cuts a lot of knife time and regrind time off.
Pretty nice grind on par frozen meat. I’m happy. Less grinding equals less heat. That’s always a plus.
Then we mix the seasoning, recipe at the bottom. I used maybe a half pint or maybe a little more of water. I’ve always had to add way to much water in the past just for emulsifying.
After a freezer rest, it was time for the Juicer. This thing is a beast. I did 7# of badder in about 10 minutes. The feed throat is small so the sticky badder has to be made into small ish logs to feed, but runs through the machine effortlessly.
Very little heat was generated, I like that for sure.
On to the stuffing In lamb casings. These are small around 20mm and a pain on my horn.
Then the rings stuffed in 32mm collagen casings for supper.
I will update with recipe and cut a little later, have to get supper going. Thanks for looking.
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