I've got a bowl chopper, not a grinder, for making sausage. It's just what I had already before starting salamis and it works perfect for my BBQ processing days, cutting up veggies for 30 gallon chicken soup days. I can process bus pans of onions, carrots and celery in no time.. It also does perfect to fine-grind ground beef and sausage after browning for Bolognese and makes the sauce velvety in the end. So I like the bowl chopper a lot.
As far as processing pork for salamis, the chopper is great for a first pass and after everything is mixed in, it's good for a final pass as well before adding the cultures..
But..... I've never had a grinder. Is there anything I'm missing by going this route and not using a grinder like it appears most people use? Just curious if there is any wisdom out there on this subject.
Thanks,
Rob
As far as processing pork for salamis, the chopper is great for a first pass and after everything is mixed in, it's good for a final pass as well before adding the cultures..
But..... I've never had a grinder. Is there anything I'm missing by going this route and not using a grinder like it appears most people use? Just curious if there is any wisdom out there on this subject.
Thanks,
Rob