Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#1 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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got a pretty good deal on a champion juicer, was planning on using it for emilsifing ground meat for hot dogs and liver wurst with it, but see they sell a tomato screen for it too, was wondering if anyone has one and uses it for tomatoes? thanks--- tom
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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No but hotdogs and liverwurst got my attention.
![]() Worth |
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#3 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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used a braunschwiger recipe, but didn't smoke it, can't see how smoke will penetrate a plastic casing anyways, so just call it liver sausage. made with deer liver and pork, ground it in the grinder first, then in the food prosesser a little at a time, came out pretty good but not as fine as i would like---tom
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#4 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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here's a pic. hole in middle is from thermometer, another thing i'd do different is after stuffing is tamp it up and down on the counter a bit to get the air bubbles out. lol but it tastes good!---tom
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#5 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Tom that looks fantastic.
My stuff has thermometer holes too. ![]() Worth |
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#6 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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here's how the ground venison and pork looks like coming out of the juicer lol, seems to work good for making hot dogs. lol---tom
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#7 |
Guest
Posts: n/a
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Looks like you're having so much fun, Tom; I never would have thought to put meats through a juicer!
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#8 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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going in smoker tomorrow---tom
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#9 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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Tom, great looking wieners! Looks like you are you using sheep casings? What size?
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Arlie |
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#10 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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yes think they were 24mm, would of prefered a little bit bigger tho.they were a little too snug on the 1/2 inch tube, so had to use the really small slim jim tube, which made it a bit tougher to fill. my other tube of casings were bigger, wish i would of grabbed those ones instead, thought they were all the same size. lol--tom
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#11 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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done! maybe too much smoke , color got a bit dark, but that's ok, just hanging to let bloom a bit then cut and in frig. lol--tom
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#12 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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Excellent!
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Arlie |
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#13 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Looks fantastic.
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#14 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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encore, those look good! My Champion juicer looks very different than yours does, and would probably never handle meat at all. The juice part comes out of a spout and the vegetable matter is separated from the juice into another container. Haven't used it in many years, too messy to clean, LOL.
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