Where to buy, how to use. Stuffers, casings, spices, grinders, etc.
by Thewitt » Sat May 11, 2013 6:19 pm
I bought a reasonably heavy duty Meat Chopper made by Orimas, model TBS 200.
It comes with 4 discs of varying sizes, along with 4 knives. Two of the knives have 4 blades, one has 3 and the other has only 2.
Can someone shed light on what purpose the 3 and 2 blade knives serve?
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Thewitt
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by bwalt822 » Tue May 14, 2013 3:55 pm
You can always try different combinations and see what happens.
My guess is that 2 blades will make a more even chunk of meat when larger holed dies are used. 2 blades obviously slices half as much as four blades so if you slice too much with large holes i would imagine the meat chunk theoretically shaped like a hockey puck instead of something closer to 1:1 length to diameter ratio.
On the other end if you were to try the 2 blades on a small holed die then the meat might backup because it isn't being cut enough to be pushed out of the die at the correct rate.
What is the perfect balance? I have no idea but I'm guessing personal preference will have a lot to do with it.
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bwalt822
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