Bowl Cutter/buffalo chopper

  • Team Orange

    Hi everyone- I was recently able to buy a Hobart buffalo chopper at a very reasonable price and am wondering if anyone else on this board uses one. My main questions are about making hot dogs and other sausages using the process of emulsification. There is some information on-line about emulsifying meat with a buffalo chopper, but 1st hand advice is always better.

  • Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User

    IVERYAN If you found a Hobart buffalo chopper at a good price, great find. I have used one for emulsification, it is great. Just keep running the bowl until you get that puddy consistancy, you will be fine. It will be very apparent when you have processed enough. experiment, in this case, it’s hard to over process.

  • lucky guy, I’ve been wanting one for years! I’ve watched an expert use one in a meat processing class that I attended. He basically had a pitcher of crushed ice while he chopped and monitored the temperature constantly. He used the ice for keeping the batter cool and for emulsification. Good Luck!

  • Sausage emulsion follows a standard procedure for good results. In the buffalo chopper / bowl chopper / meat cutter add the ground lean meats first before the ground back fat (since this is already too fine). Add the salt mix (depending whether smoking or not). Then the spice mix. Then crushed ice. Last is the phosphate. Note that the meat should be cold (10-12 degrees C) during the process. You may add some crushed ice earlier (after adding the salt) if necessary. If you are using additives to improve texture or flavor, add at the same time as the spices. End points when to add an ingredient or the ideal emulsion is reached should be observed. It would be advantageous to see an actual demonstration or have someone knowledgeable show you. Otherwise, trial and error (don’t forget to write down the variables) is the best teacher. Also, do not process less than half the capacity of the chopper.

  • Sous Vide Canning PK100 Team Blue Regular Contributors

    This sounds like a great find.

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