Grimpuppy Sounds good then! They will get it figured out this weekend then.

Waltons wonderful warranty. Congrats.

Surg happy birthday to your son. I know he’ll enjoy that gift. Great knife and I know you’ll teach him to use it well 👍

Deepwoodsbutcher we’re always happy to see them. 👀

thank you sir !!

it also helps keep the plastic from getting brittle

thanks for posting the picture , very helpful

deweymeats great job. 👍

SEE my pictures in AUTO Patty Maker posting

HerbcoFood All you will need to do is set the food on the BS and let nature do the cooking for you, no additional parts needed till this fall!

A friend and I bought the 12 ginger and 50lb mixer have made 2 50 lb batches of potato sausage and have had no problem

calvin I agree with Tex_77. But, I only like to use a coarse plate for making burgers. My people like the chew better. But, like many things, to each their own.

Dave in AZ I agree. That tab doesn’t do anything for me. A plastic bench scraper is useful for this and only a few dollars. It won’t damage the rubber suction cups. Then I store it on a towel like you mentioned

calvin That would be correct

Jamieson22 I have a Weston #22. You have to adjust the feet on the mixer so you don’t put the grinder and mixer in a bind. Once you have them lined up( took me about 10 minutes) they work great. I’ve had no problems. I also have a foot switch for my grinder, so its hands free to work everything. Its a lot easier than having to turn the crank handle. I’ve also used with the crank handle with small batches. That wasn’t to bad either. I don’t know if it will work on your grinder, but if it does you will be very impressed with the mixer. When I first opened the box, I didn’t think it would hold much in it. I was surprise at the amount of meat it held. I also have a #20 mixer that’s hand crank. when I compared the two, I didn’t think it was much bigger. But it held a lot more than I thought. I’m satisfied with the mixer. So I would give a shot. If you are not satisfied with it, you could always turn around and sell it. I’m sure it would be easy to sell it.

Do we have a definitive answer in if the 50# mixer will work with a LEM Big Bite #22 grinder?
Jonathon ?

Cindy Bushar 0 I wrote you a long reply and recipe, but it got so detailed decided to just post it in User Recipes so others can find later. But I wrote it for you 😉 Here is the link to thread:
https://meatgistics.waltons.com/topic/5550/corned-beef-reuben-brats

I will be putting this info to use. Thank you!

glen Yes thanks for the update. Keep us posted when you get the sausage formula is adjusted to your liking.

Deepwoodsbutcher That a great idea for keeping everything organized.

Hey everyone, there is a coal pan that sits inside of the Burch Barrel. That is where you build your fire/coals. It’s easily removed for cleaning. If ashes do reach the bottom, just simply take a shop vac to it.

PapaSop said in Any quick responses?:

The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.

PXL_20220625_174415191.jpg

I would just keep it in the bathroom. That grinder can double as a mirror for when you shave in the morning.

Dave in AZ Very nice, especially the lug tip. I always like the free ones though, especially if food grade & clean. Back in the 70’s you could often get this stuff for free from the cafeterias, etc. as they would change them out after so long, including stainless, & get new ones. The old ones still had lots of life left in them & they were happy to give them to you if you asked. Those were the days!

jfyoung45 Never thought of that, good idea.

Jonathon Headed towards the back counter maybe?

AaronSilves once they get them in you can!

As far as back pressure goes the volume is not the cause, as it is the diameter of the canister to the horn. I.E. 7 inches pressure coming out a 12mm hole.

Cindy Bushar 0 Thank you. I ordered a stuffer

processhead It would look good on a shelf in a processing room.

Surg - WTG Surg

OKay, he had already been down this road and the price is a little ridiculous for what you get. It seems that they are all battery operated too which isn’t a value add in my mind. Meat processing equipment needs to be plugged in, not charged! Me caveman, me like fire and rock, no want fancy metal tool!

Grimpuppy That is a really useful hack!

I know nothing about these units.
Do they use any tubing and fittings to connect the actuator pump to the cylinders? Have you ruled out any leaks in that system that actuates the cylinders?

cdavis thanks

Dave in AZ You’re welcome, it was one of those lightbulb moments when I was racking my brain for a solution to the cups sticking when I didn’t want them to

Thanks!!

I have noticed the same cracking on mine with about the same amount processed. Is there a way to order a replacement/spare plexi-glass to have on hand when for when it does give out? I have not seen that part listed on the website.

Denny O always stainless

Yeah, as you said, the WiFi freezer thermometer is more user-friendly, especially during rush hours. I recently bought a commercial freezer for my restaurant . To adjust the temperature within the freezer for a different dish, I purchased a WiFi freezer thermometer to monitor the temperature. As it has a wireless freezer alarm, it’s made it a lot easier for me to adjust the temperature for specific dishes

It looks great

George 1 said in Tables:

Choosing a multi function table is a better choice

What in your opinion makes a multi function table? I think all tables are multi functional. By saying that I only needed the sausage table to be for sausage making, I was saying that this was it’s main purpose. Of course I can use it for other things. I don’t need it for storage, but it has a shelf so it can be used. I don’t need it as a butchering surface, but with a cutting board it can used that way. The stuffing table was the last addition to my shop, so all of my other needs had been met. Everything beyond the use of stuffing sausage is just a bonus to me.

If you have room to let a slicer sit in place with little to no movement then go with a used commercial one. I cannot give up the counter to space so I had to choice one that worked within my LxWxH restrictions that its weight worked and then got the best, at that time that I could afford. I recearched off and on for more than a couple of years before I said I needed to pull the cord and make the jump to get one.

Then a couple of years later along came Walton’s into my view!! Checkout theirs!

Re: [Got a new Smokin' It 3.5D Wifi gen 2](and Bella's Cold smoke generator!) looks like A Chinese copy of A CookShack smoker, very similar. CookShacks are made in PoncaCity Oklahoma and have been around for years. Love my 1999 model 150 will last me another 20+ years.

Jamieson22 yeah. I’m not sure it will work with mine either. I have a Torrey #22. For the sale price, I won’t be too disappointed if it doesn’t. I’ll probably need to pick up a new grinder in the next couple of years for other attachments anyway.

processhead said in Fresh Vac & mylar bags:

they let less oxygen pass through.

Put in oxygen absorber and the stored product will last for years if not decades.

processhead Very nice… my stuff is pieced together and while it works it is not clean looking by any imagination especially compared to yours.

I hope the additional 5” in length will not be that much additional resistance. Will let you all know. With the turntable and a large stainless steel bowl I should be able to do almost a whole 25 lb batch with one string of casing

mrobisr no worries, I have 3 or 4 on order for the sizes I need, that had a nice solid base f l a n g e wide enough for me to grind.
Went with 10mm for 16 to 18mm casings
12mm for 19mm casings,
12.7mm i.e 0.5in for 21mm casings,
and 19mm I think. Maybe 1 is a real 2in base, rest will be ground.

I use a couple of dewalt wood clamps on mine.

Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

processhead awesome build. Flagged so I can find later.

I am 1000% impressed with Jonathon and Walton’s in general…

These tables sound good for an outdoor kitchen. I need a few stainless tables for mine.

It’s good marketing, now I want some!

@dennyo-s Move over soft P.

processhead It sure helps me… a beginner!

twilliams lol… I just did all the gaskets and o rings on my vac seal last week with mineral oil 😉

If you look at food grade lubricant, you’ll see it is just mineral oil somehow thickened. I bought a tube last week right after I did the seals with mineral oil, got it next day and found it was just mineral oil too lol! Good tip to pass on 😉

cdherman I did the glass and wet sandpaper process 2 weeks ago. Well worth the effort. The grind was like cutting through butter. Have a good rest of your day.

Spidey The event was awesome and it was great to meet and talk with you!

Mcjagger
I haven’t heard anything so I’ll wait until I can’t wait any longer…lol

Dave in AZ Thank you for your input. I think I will be getting the 50# Waltons mixer

Does anyone have a recommendation for a Label Printing Scale? I don’t need one as sophisticated (aka as expensive) as the CAS CL 5500 they sell here. Something simple that would make basically a custom exempt label: product name, date, not for sale and maybe an address.

Bob Stehlik said in New Walton's Economy Vac Sealer:

Jonathon I just received my Walton’s Economy Vac Sealer and I thought it was to have a removable drain tray per the description in the Equipment area of the website. The unit I received does not have a removable tray for ease of cleaning. Has anyone else had this issue with Walton’s Economy Vac Sealer?

Mine doesn’t have a removable drip tray either. 😪

craigrice That is inspector gadget/honey I shrunk the kids level of engineering!

Dr_Pain I’m going to still make a cooler, bit for doing smaller amounts for a meal, I thought the “bin” would be easier. I can store it in the kitchen. I want a cooler for big meat projects like summer sausage and sticks

Dr_Pain said in Hobart Mixer for sale in Wichita Area:

Sheesh I would love a machine like that but can’t sacrifice the footprint… or my space in the bed with the boss (who would not be happy)

Any more, I don’t worry about the foot print. It’s the mobility. If its not on wheels and can’t be moved, it becomes an obstacle.

bocephus sounds like a plan!

Lance With over 1000 deer it might be well worth the money plus it will strip other things as well. It’s great that they will send you one to evaluate, that is what you call service before the sale.

One of the most awesome reasons for a chamber vac…I can vac seal liquids!!! Chili going in the freezer for a later day! I love this thing!!!20220210_085128.jpg

mrobisr got it. Thanks.

Lance That will really provide consistency in the length, definitely a time save and game changer

Sdickey1960 PITBOSS PRO SERIES from Lowes, $400! I’ve been running one for 3 years. Will hold 15 lbs easy with a simple wood dowel setup I made in 10 minutes…Check it out…Lowes.com…3 yr warranty…

I upgraded from a #8 to a #22 about 15 years ago. I have been very happy with the #22, grinding 500 to 600 lbs a year with it.

Yes that Waltons 7lber is the best for us home hunter processers…

Jonathon Austin These two guys probably have experience using it.

Jamieson22 said in Stepping up to the “W” class:

Grimpuppy Is there no drip-tray on that MB or is it just out for the picture? Also, if it is anything like my PK 100, the smoke picked up by your sausage will increase greatly once the smoker itself gets a nice dark seasoning/coating on it.

Curious - how did oven compare to smoker?

The bottom of the smoker is considered the drip tray but there is a water pan that covers the smoke box and burners that will catch most of the drippings.

To my surprise the oven did extremely well. I have a convection oven. I set it at 170, the lowest it would go. No rotating product and it was done in 2 1/2 hours. Except for the smoke and a little more red color, you wouldn’t be able to tell the difference between the two in texture or flavor. I was very surprised at how well it worked.

Definitely have a few more smokes to get the new smoker completely seasoned.
31B2C0BE-FE56-4739-8856-A718C815ED9E.jpeg

i make snack sticks in my 26lber. i just add little extra ice water to my mix.

processhead never thought of it that way but you’re exactly right ✅

processhead The cylinders were pretty easy. they are stainless and in good shape so just boiled them in water and dawn dish soap and blew them off with air compresser. The guides were rusted pretty bad so had to sand blast them

marzig20 the other problem right now is the prices of these have increased so much in the last 6 months or so. I believe like 3 price increases

RafterW said in Thermometer:

Tex_77 that is too bad. It’s a good product, idk why they wouldn’t want to have Walton’s as a distribution channel.

They must not realize the power of meatgistics.

marzig20 yes it is easy to clean and big enough for my wife and I

lkrfletcher said in Walton's 10 in vs 12 in slicers:

PapaSop
Ty

Of course I have to actually make bacon before I can slice it.

You will!

Randie N ok thank you

bocephus that’s exactly how I do it.

OutdoorCharlie awesome looking rig. That’ll save some time and energy. Congrats

I bought the regular/cheap pliers from Walton and they worked great. Saves ya some money too!
https://www.waltonsinc.com/hog-ring-pliers-single

processhead

Thanks!

Well this didn’t get done, better luck next year!

Tex_77 How true. I here the same around my circles. But, when they sit down to a feast that used one of those unneeded coolers, the complaints are pretty close to non-existent. Go figure.

PapaSop thanks!

shoprat53 Nice step up, it does make the task easier.

JoeB Then run a few circles around them! There you go.

HerbcoFood I saw those. They don’t look at all as robust as the bostitch pair I bought from them last year tho.

I SV two things. Sausage and salmon. That fish will make your tongue slap your brains out. Also cuts WAY down on thermal processing times for large diam sausages.

FatMac_1186 I have done lots of research on the subject and found that the cabelas mixers will work on the new carnivore and old (Weston) cabelas branded grinders. I have the same grinder as you but in a #12 size. It fits the cabelas mixer fine.
The issue with grinder to mixer comparability isnt the splined shaft, most are 3/4"x6 spline, but is the size of the opening where you bolt the grinder housing to. LEM, waltons, lincoln outfitters seem to be all the same and the cabelas/weston butcher series are the odd man out. BTW, I love my 50lb cabelas mixer but they can be very hard to find. Noone makes adapters that I could find.