Omega Juicer for Emulsified Sausages

[Culinary Otter]

In another thread Gonna Smoke asked if his Omega 8006 juicer would work for emulsified sausages.

Decided I'd be a guinea pig and picked up the 8007 this week, and I'm happy to report it very much worked!

Double grind on a 3.5mm plate. Then into the juicer and on its way to becoming SPAM.

 

[crazymoon]

CO, Looks like the texture will be spot on, this group "enabled" me to grab a Champion juicer years ago for hot dogs. A juicer really gets you to that perfect texture. I'm glad your Omega is helping out.

 

[Culinary Otter]

Final results:

Used the 2 guys & a cooler recipe. Screwed up the corn starch. Lessons learned.

I think I generally have flavours nailed down (and still think I do a good job) but Eric is next level. The last best sausage I've made was their quick SS recipe.

For the record, I vacuum sealed 4 of these, then froze them. While I was cleaning up, re-opened 2 of them up and devoured them.

 

[Gonna Smoke]

I appreciate that. Good to know that as I go down this sausage making path, I have another tool in the box...

 

[SmokinEdge]

Since you double ground through the small plate, that’s the texture I’m guessing. It looks great but for most people a double grind through the 1/8” plate is good for bologna and dogs.
I try to eliminate steps. Once through the 1/8” plate then through the juicer. In the end the products are close though, yours looks good. Just more work. Next time double pass through the fine plate, skip the juicer step and mix and stuff. I’d bet it’s the same.

 

[Culinary Otter]

Next time double pass through the fine plate, skip the juicer step and mix and stuff. I’d bet it’s the same.

Don't tell my fiancé . She wanted me to try making balogna which was my excuse for buying the juicer lol. Next batch maybe I'll play around with it a bit and see if it's noticeable. I'm liking the single grind then juice idea.

 

[SmokinEdge]

Just FYI, I got the dual grind head from LEM for a one pass through the 1/8” plate then through the juicer. It speeds things up. You can single pass the 1/8” plate on a standard grinder but need to cube it small-ish. I just cut long pieces about an inch or more wide. Half the knife work.

 

[Culinary Otter]

Just FYI, I got the dual grind head from LEM for a one pass through the 1/8” plate then through the juicer. It speeds things up. You can single pass the 1/8” plate on a standard grinder but need to cube it small-ish. I just cut long pieces about an inch or more wide. Half the knife work.

The grinder I have is a beast. I actually did the first grind on the 1/8" plate in long 1-1.5" strips. No option for a double plate on this one however.

The way the first grind came out I don't think it'd be an issue running it through the juicer at on a single grind. It didn't struggle at all with the pork.

 

[SmokinEdge]

The grinder I have is a beast. I actually did the first grind on the 1/8" plate in long 1-1.5" strips. No option for a double plate on this one however.

The way the first grind came out I don't think it'd be an issue running it through the juicer at on a single grind. It didn't struggle at all with the pork.

That is all great. No argument from me. However I will caution you on emulsified sausages. It’s pretty easy to smear the fat and break the emulsion. If what you are doing works, that’s great, just be diligent.

 

[Culinary Otter]

Thanks for the tip! I'll make sure to watch the temperature like a hawk. Last time it was well below where the emulsion would break, if I try it on a single 1/8 then juice I'll be sure test it more often in case it comes up more in temp.