I like my dogs with mustard, ketchup, and onions. But I think I'd eat those right off the fire, no buns or anything. Looks darn good.
Jim
Jim
Thanks much AlThey look awesome!!
Al
Thank you Boykjo, I have to agree straight pork is our preference too. I am anxious to receive the juicer and blank plate. We really enjoy our hotdogs, ring bologna and bologna chubs, but emulsifying was such a PITA.Great looking hot dogs... Some info for ya, I have made hotdogs with pork and beef, some more pork than beef and some more beef than pork and IMO just using pork alone
was the best. You can add some uncured pork fatback with the skin off to the pork at 30%. The juicer will do a great job.
Boykjo
Yup ,,, right off the camp fire cooked with a stick . Little bit of char and some ash from the wood coals . That'd be a meal from my childhood . Might even have to drop one on the ground and pick it up . One thousand one ,,,I'd eat those right off the fire, no buns or anything.
Thank you Jim.I like my dogs with mustard, ketchup, and onions. But I think I'd eat those right off the fire, no buns or anything. Looks darn good.
Jim
Is it even cooked if it doesnt have a little dirt and grass on it?Yup ,,, right off the camp fire cooked with a stick . Little bit of char and some ash from the wood coals . That'd be a meal from my childhood . Might even have to drop one on the ground and pick it up . One thousand one ,,,
I don't think it is . Heck I used to eat one right out of the package will I was waiting for one to get done .Is it even cooked if it doesnt have a little dirt and grass on it?
Jim
For what I do, no less than 10# batches, the juicer is a huge time saver and the texture is worth it to me over the double grind 1/8” plate, but to each his own. I’ll be firing up here shortly for more.Those look great!
Was the Champion really worth it? HUGE weisswurst fan and thought for sure I would make the plunge too but honestly I'm happy with a double grind @ 1/8". THANKS for the recipe, I bookmarked.
What is this? I'm interested.... Have a new emulsifier coming in the mail
Click on my link in my post #29What is this? I'm interested...
Those look great!
Was the Champion really worth it? HUGE weisswurst fan and thought for sure I would make the plunge too but honestly I'm happy with a double grind @ 1/8". THANKS for the recipe, I bookmarked.
Thank for the info. Good thing im not in a rush to buy one,nobody has them. Even Champion shows no stock. Oh well. Double grinding works as well.To my knowledge the Champion 2000 (classic) is just as it was durability wise 60 years ago. They haven’t changed. I will post a link to their page. 1/3 hp motor, extra copper windings, continuous duty motor. These things are tanks. I bought mine used to save a little cash, but nothing wrong with new. Make sure you order the “blank plate” with it. This goes in place of the screen on the bottom side of the juicer to block that outlet and force the meat through the spout at the end. Here is the link.
https://championjuicer.com/the-original-champion-classic-2000/
Thanks for that. I did not understand the use of the blank plate but now do.To my knowledge the Champion 2000 (classic) is just as it was durability wise 60 years ago. They haven’t changed. I will post a link to their page. 1/3 hp motor, extra copper windings, continuous duty motor. These things are tanks. I bought mine used to save a little cash, but nothing wrong with new. Make sure you order the “blank plate” with it. This goes in place of the screen on the bottom side of the juicer to block that outlet and force the meat through the spout at the end. Here is the link.
https://championjuicer.com/the-original-champion-classic-2000/
If you mean going through the juicer? Not much loss at all. I’m fixing to do two 1kg batches today for ring sized franks with cheese.Any guess to how much loss there would be processing small runs of say 2.2lb/1Kg?
Not sure I understand this question???Also, sounds like provided a good cleaning we are not ruining the thing for juicing by feeding meat through it?
Cool no loss. My bad. Can you still use it for juicing after or does it become a dedicated emulsifier? Seems like you could clean it and put the screen back in to juice but still not sure how this works.If you mean going through the juicer? Not much loss at all. I’m fixing to do two 1kg batches today for ring sized franks with cheese.
Not sure I understand this question???