Ridley Acres said in Meatball forming:
mrobisr this seems like a great job for the little helpers actually
That is a great point!
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Solved clening Equipment
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• Dave in AZ
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So kids made spaghetti with meatballs last weekend, and that got me thinking. Anyone have a faster method than balling up meat by hand? How can I put my stuffer to use making meat balls?
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I have a 33lb manual stuffer, will the electric motor for the newer stuffer work on it? If so were can I find just the motor?
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Any update on when the 20LB. Electric stuffer will be coming in stock?
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Unfortunately, the 11lb stuffer didn’t come with a cover. So I am trying to figure out a good way to keep the equipment clean that also looks nice. The easy way would be to just put a nice thick garbage bag over it, but that isn’t very aesthetically pleasing.
I think ideally I’d like to have a restaurant pan transfer cabinet with each item on a pan that can be easily slid out for use, but what do other people do with their bulky machines?
This is the type of transfer cabinet I was thinking
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So am thinking of grabbing this 50# Mixer:
https://waltons.com/waltons-50-lb-meat-mixer/Can anyone tell me for sure if it will be compatible with my LEM Big Bite #22 Grinder?
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America’s Test Kitchen recently released another round of testing on inexpensive chef knives, less than $75, and the Victorinox 8in chef knives is still the long running winner. Walton’s has this knife available here Victorinox 8" Chef Knife
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clening Equipment vidoe for walton’s Equipment
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Does anyone know if there is a way to Lube the gearing on Walton’s #22 Grinder? I got one a little over a year ago and it is overheating badly. In the time it takes to grind 25 pounds of meat the back of the auger gets so hot that you can hear the meat sizzle when I put it down the Shoot. I contacted Customer service and have yet to get a reply from them. So I thought I would post here and see if anyone has any ideas. And yes I freeze the grinder head and the meat is partially frozen when I grind it. It has always warmed up, but it has gotten considerably worse over time.
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I am asking for opinions on which sous vide works good for finishing snack sticks and summer sausage. Is the 800 watt big enough or is a 1200 watt just the ticket? What brand has a user friendly controller? Users, Chime in with your experience please. I plan on converting an old camping cooler as the tank. Bigger may be better, but price is a consideration too. Thanks in advance for sharing your experiences.
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Hobart 84181D, buffalo chopper 115 volts
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Looking for top notch commercial food sealer. Looking at both LEM and Weston Pro. Any opinions out there?
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Was wondering who hangs deer in cooler with skin on or skin off. I hung my doe for 5 days skin off, temp was 34 to 37 degrees, humidity was high 80 to low 90 the meat got a crust on that had to be trimmed but the venison taste like beef, if I get another deer I will leave skin on until I cut it up. I know it will be harder to skin but might be worth it not lose the meat.
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If someone from Walton’s could contact me to talk technical about your slicers I would appreciate it. Have not had very good luck so far with emails and Walton’s customer service.
I am going to buy one and I am doing my due diligence with what is out there in the market place before choosing a brand.
Thanks - Steve
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I searched Waltons, and they don’t offer a product like this so far as I could tell, so I think it’s ok to post this nice smoker addition.
Just thought I’d post this here, Auber Instruments makes a new circulation fan for smokers, that they specifically show mounted in my smoker (Smokin It 3.0 pics, I have 3.5). So I know it will work in CookShack and Pk100 smokers too. They have nice graphs of how it affects temperature uniformity and max range.
https://www.auberins.com/index.php?main_page=product_info&products_id=929 -
Ok, bought an off brand #12 grinder. A nice heavy Vevor. Thing is clearly a pretty good chinese copy. Anyhow, looking to round out my selection of plates and knives. Thus far various #12 plates have all fit fine.
Today I got a very nice looking Pro-Cut carbide tipped #12 knife. Cost more, but I wanted to mate it to my 3mm (1/8") plate for faster final grind.
Anyhow, the center hole on this knife is not 1/2" like all the others, but only about 7/16". I am trying to find out if this is a one off problem with this knife, or are there some machines have a smaller square hole where the knife sits?
The square part of my auger measures precisely 12mm (1/2").
The knife is forged steel with carbide cutters brazed to the body. I touched the forged part with a file, and you can forget about filing out the center hole! Hard as heck!! And of course the carbide can only be sharpened with diamond. I actually own a set of diamond sharpeners for my wood working tools. Was really looking forward to this knife…
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How do you clean your grinder plate? I made some sausage over the weekend and struggled to quickly get the 3 mm grinder plate clean. I tried several methods to remove the meat pieces stuck in the holes with some success although none of them are what I would call a quick cleanup. Here is what I tried:
Attempt #1- Run some bread through the grinder. My thought was that the bread would push out the meat and then the bread would easily melt away when the holes were sprayed with water. This was not true. The bread did push the meat out of the holes, but them the bread was lodged in the holes and did not wash away with water.
Attempt #2 - Use an air compressor to blow out the lodged pieces of bread. This saw limited success but was time consuming with all of the holes on a #22 grinder plate.
Attempt #3 - This worked the best, but was also the most time consuming. Used a nylon brush pipe cleaner to clean out the holes.
Hoping there is a quicker way to get the small grinder plates cleaned.
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The day has come that it has arrived. Just want to share my initial thoughts and I will update as I get more use out of it. It was very well packaged and the quality of the machine is heavy duty. Very simple to use and the digital displays makes it easy to change settings. I ran 10 4mil bags thru with various products and settings (bacon, sausage, salami, cheese) the vacuum and seal was perfect. The one thing that really stood out was how quiet this machine is. Another great product Walton’s! Was definitely worth the wait.
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I’m loving this z- linker. It’s truly a huge time saver.
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Looking to buy smoker, have it narrowed down to PK 100 and smokin-it 4B. Anybody use both? pro/cons to each? Seem to like the Smoking-it bella cold smoke generator, anybody use it on PK 100? Appreciate any feedback, want to try to make the most informed buying decision, Thanks
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