Here’s a picture of some Fleich-Kase that I made this weekend using my bowl chopper. I know people have asked for videos of a Bowl Chopper in action and I have made one, but I don’t know how to show it since the board doesn’t allow videos.
processhead I paid $1100.00 for it from a local used restaurant equipment store. It was pretty dirty when I got it. I ended up taking apart the bottom plate to remove all of the old [censored] and polished it up. It looks really nice now. I also replaced the blades and locking collar and nut. I’ve been mainly making frankfurters with it along with a loaf of Leberkasse.
processhead Here’s a youtube channel of a German Butcher that has been demonstrating how to make German Sausages and Process Meat. He’s really good!
ToddDSheppard I think that your temp schedule is too high and rendered out all of you fat. Also, how was your emulsion? How high of a temp did it get while mixing? If it gets too high then your fat will start smearing and could not bind very well. Did you grind it all 5 times one after another? If you did then you most likely overheated your meat and the fat smeared. I would recommend putting it back in the freezer between each grind. This will keep it nice and cool. 5 grinds seem a little obsessive? I’ve done some with 2 grinds and without using a food processor and they came out great, but with more texture. Also, using some kind of binder should help. I would recommend never going above 45F during mixing. My cooking schedule these days is to use the smoker to set the wieners and for adding the smoke and then I finish them off with a sous-vide @ 160F for 45-60min. This prevents overcooking and speeds up the process. I would recommend doing small batches until you get the hang of it. I hope my ramblings help!
We had a cuisinart and have used it several times until I practically burned it out. Do small batches because the large motor heats up the meat to quick. Give the processor a rest between sessions because of heat and over heating. I bought the wife a breville for a replacement a year ago and it is better with heat but less power and it overloads pretty quick and will shut off thermally which sucks! Again small batches… Be careful with the suregell because it turns the batter into glue and puts more stress on the machine. My 2 cents!
The bowl chopper
I noticed that the 12" slicer is currently on sale and would like to know if anyone has it and possibly tell me how it is? I’ve been looking for a replacement slicer for mine. I’ve mainly used it for slicing bacon and it’s been a pain in the [censored]. It’s basically too small. I had planned to get a commercial unit earlier this year but I found the bowl chopper and that ended that purchase. Any recommendations would be great!