what a steal!!!Found this at Thrift store ( bibles for missions )
Thought can't go wrong for $15.00, I ran it in the store for 5 minutes sounded good, no smell from motor. Did not feel hot.
I see that I need a blank plate for it. Cutters look good. Took all apart the pieces in the store . All seems in good shape.
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Maybe I can make a plate likecheckdude did for his.
David
I remember something about what you posted about making a blank. Refresh my memory. Good to know how to make parts.
It doesn't appear to have the blank plate. Which you'll need if you are going to emulsify meat. The cutter cone should have shape defined points on it. By looking at it. It looks to be in very nice condition.
I thought maybe the piece with the silver was it. Going to have to see what a blank plate is.
Here is a picture of the screen and blank side x side for comparison.
I sent message. If he will take $75 I will take it and order blank. Another rabbit hole. Thanks Steve!
No problem Brian. Glad to help. I bet they'll take it.
Brian will not be able to match the color of the juicer with the blank plates available today. They will work just fine but cannot buy that color. They have White, Black, Almond and Silver. So that a consideration. Not a big deal but still a thing. I’d just do black if it was me on that juicer.
BjornEK
) to remove all the years of neglect. Worked a treat!
MOK, You will love the Champion juicer for hotdogs etc. Good luck on the parts!Well thanks a lot fellas! Thanks to 2 Guys and a Cooler, Chud's BBQ and this forum. I started out sausage making less than 2 months ago. I've bought a grinder, stuffer, built a dry ageing cabinet and am currently working on a fermentation cabinet. Now just yesterday, I picked up a Champion Juicer for $125 CAD. I didn't get a blank plate or the top funnel but I'm in the game. Shipping on the parts to Canada in insane!! Trovinger won't even ship here. I blame all of you for this newest rabbithole! I so far have only done a Mortadella (in addition to a some jimmy Dean links, Spicey Italian sausage, Texas Hot Guts, Jalapeno Cheddar smokies & Summer Sausage plus the Capocollo and Bresaola I have started) and after nearly destroying a food processor doing 4lbs of it, I knew the hot dogs and bologna would have to wait until I got a Champion. Thanks also to whoever I saw had suggested using OxyClean (
Mum-O-Killowe
Ok, I ran some Hot Dog mix through the Champion. It's "mostly" emulsified. I can still see the odd bigger piece in the tan emulsion. Should I just case them up and be done or should I chill it and run it through again? I had double ground the meat, then added the spices and mixed by hand. I'm thinking I should have sent the spiced mix through the grinder again to help more evenly distribute them. But here we are. Live and learn.
