Hakka Buffalo Chopper

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

SmokinEdge

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Jan 18, 2020
9,510
12,033
Western Colorado
May not be for everyone, but for those of us that are sausage nuts, this thing makes my want hurt at the price point. Just sharing what’s out there and maybe enabling just a skosh.

https://a.co/d/26QCyiw
 
Ouch......
Maybe so, but when you consider what this appliance is capable of and the fact that it will sit on the counter, and the fact that bowl choppers are thousands of dollars more and need a dedicated space. This thing is interesting to me. Maybe 1500 bucks to my door, but I no longer need a grinder and I can emulsify the right way. All of this 3x faster than using a grinder. I dunno, I’m tempted.

Think of it at deer camp. You could grind, mix in spices and liquid all in one step. This thing takes the place of a grinder and a meat mixer. It’s all in one and way faster. Plus no changing plates on the grinder, just let it roll a couple more revolutions and bang, you have your grind size. A real time saver, and easier to clean.
 
Last edited:
Maybe so, but when you consider what this appliance is capable of and the fact that it will sit on the counter, and the fact that bowl choppers are thousands of dollars more and need a dedicated space. This thing is interesting to me. Maybe 1500 bucks to my door, but I no longer need a grinder and I can emulsify the right way. All of this 3x faster than using a grinder. I dunno, I’m tempted.

Think of it at deer camp. You could grind, mix in spices and liquid all in one step. This thing takes the place of a grinder and a meat mixer. It’s all in one and way faster. Plus no changing plates on the grinder, just let it roll a couple more revolutions and bang, you have your grind size. A real time saver, and easier to clean.
You need one! Someone has to let us know how well they work!

Ryan
 
I smoked about 200lbs of butts and we ran it through 1, done a great job and quick
 
  • Like
Reactions: SmokinEdge
I have wanted a bigger, better grinder, but dang, this outfit could grind, emulsify and everything in between. It is pricey though
 
  • Like
Reactions: SmokinEdge
The current price of a 14" Hobart Buffalo Chopper is north of $10K and an 18" one is north of $13K so at around $1500 through the door this is a truly great price point.

We have both the 14" Model 84145 and 18" Hobart Model 84181 bowl choppers and they really are game changers for a lot of things. Since ours both have accessory drive hubs and they are so much quieter and smoother running than most meat grinders we use them to drive a standard #12 grinder head for things that don't need go into the bowl.

After looking at the Hakka spec sheet and operator's manual it doesn't seem to have an option to add an accessory hub. But, as I suspect that most of us already have a grinder this Hakka unit looks like a good deal for anyone who wants to make finely chopped meat mixtures for sausage.

And a bowl chopper makes a batch of Cole slaw, salsa etc in, literally, just a few seconds. Making a big batch of pulled or chopped pork? One or two revolutions of the bowl make quick work of it. Go easy though as a few more revolutions will turn you chopped pork into paste.

And when making things like Franks, Coneys, hot dogs etc a bowl chopper will make a very smooth meat batter in 30-45 seconds a batch. As there is a considerable amount of friction from the blades we start with very cold meat and fat chilled to the "frost crust" stage, use crushed ice instead of liquid water and add the ice in 2-3 doses during the cutting process. We find that 4-5 pounds per batch is about all the 14" bowl will take without making a mess with product being pushed out between the lid and bowl by the action of the blades.

The 14" Hobart cuts with two blades at 1750 RPM while the Hakka three blade cutting head spins at 1440 RPM. The actual number of cuts per minute is at 3,500 for the Hobart and 4,350 for the Hakka so the Hakka would seem have a lot of potential.
 
The current price of a 14" Hobart Buffalo Chopper is north of $10K and an 18" one is north of $13K so at around $1500 through the door this is a truly great price point.

We have both the 14" Model 84145 and 18" Hobart Model 84181 bowl choppers and they really are game changers for a lot of things. Since ours both have accessory drive hubs and they are so much quieter and smoother running than most meat grinders we use them to drive a standard #12 grinder head for things that don't need go into the bowl.

After looking at the Hakka spec sheet and operator's manual it doesn't seem to have an option to add an accessory hub. But, as I suspect that most of us already have a grinder this Hakka unit looks like a good deal for anyone who wants to make finely chopped meat mixtures for sausage.

And a bowl chopper makes a batch of Cole slaw, salsa etc in, literally, just a few seconds. Making a big batch of pulled or chopped pork? One or two revolutions of the bowl make quick work of it. Go easy though as a few more revolutions will turn you chopped pork into paste.

And when making things like Franks, Coneys, hot dogs etc a bowl chopper will make a very smooth meat batter in 30-45 seconds a batch. As there is a considerable amount of friction from the blades we start with very cold meat and fat chilled to the "frost crust" stage, use crushed ice instead of liquid water and add the ice in 2-3 doses during the cutting process. We find that 4-5 pounds per batch is about all the 14" bowl will take without making a mess with product being pushed out between the lid and bowl by the action of the blades.

The 14" Hobart cuts with two blades at 1750 RPM while the Hakka three blade cutting head spins at 1440 RPM. The actual number of cuts per minute is at 3,500 for the Hobart and 4,350 for the Hakka so the Hakka would seem have a lot of potential.
What a great run-down, very informative. It sounds really out of my league, so I guess, for myself, the LEM grinder and Hakka stuffer that I already have will do. I agree with Ryan, you need one, and let us know how it works!
 
The current price of a 14" Hobart Buffalo Chopper is north of $10K and an 18" one is north of $13K so at around $1500 through the door this is a truly great price point.

We have both the 14" Model 84145 and 18" Hobart Model 84181 bowl choppers and they really are game changers for a lot of things. Since ours both have accessory drive hubs and they are so much quieter and smoother running than most meat grinders we use them to drive a standard #12 grinder head for things that don't need go into the bowl.

After looking at the Hakka spec sheet and operator's manual it doesn't seem to have an option to add an accessory hub. But, as I suspect that most of us already have a grinder this Hakka unit looks like a good deal for anyone who wants to make finely chopped meat mixtures for sausage.

And a bowl chopper makes a batch of Cole slaw, salsa etc in, literally, just a few seconds. Making a big batch of pulled or chopped pork? One or two revolutions of the bowl make quick work of it. Go easy though as a few more revolutions will turn you chopped pork into paste.

And when making things like Franks, Coneys, hot dogs etc a bowl chopper will make a very smooth meat batter in 30-45 seconds a batch. As there is a considerable amount of friction from the blades we start with very cold meat and fat chilled to the "frost crust" stage, use crushed ice instead of liquid water and add the ice in 2-3 doses during the cutting process. We find that 4-5 pounds per batch is about all the 14" bowl will take without making a mess with product being pushed out between the lid and bowl by the action of the blades.

The 14" Hobart cuts with two blades at 1750 RPM while the Hakka three blade cutting head spins at 1440 RPM. The actual number of cuts per minute is at 3,500 for the Hobart and 4,350 for the Hakka so the Hakka would seem have a lot of potential.
Excellent information, thank you for the write up and sharing your hands on experience.
 
Did your order go through yet? :emoji_blush:

Ryan
You can’t believe the fence I’m riding right now Ryan. I want it, money is not an issue, but the thing is 116 pounds, and dimensions wise won’t set on a counter with cupboards above, so needs an open space which is doable and while I can wrestle the 116 pounds I need a place to store it as well, not enough room in the kitchen for a dedicated space. However I have plenty of room downstairs, I’m still thinking it out but it’s gonna happen here at some point.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky