@OleSmokey Nice work! I have a friend who has made some native crafts like spirit shields and tanning animal skins.
My artistic craft skills are non-existent so I leave those projects to the ones who have the creativity.
I have been working on some other projects this Spring. I installed a drip irrigation system to water some new and existing trees on my place as we wait for this drought to end. I also added about 9 sprinkler heads to a couple of existing zones on our underground lawn sprinkler to cover some areas that were parched.
In the past couple of months I have purchased a couple of #12 electric meat grinders and another Hobart Buffalo bowl chopper "project" with the goal of repair and resale.
@Jonathon I recall being told once that, in general, stainless steel plates are not resharpenable and carbon steel ones will be resharpenable. I have no idea whether that is accurate information or not. Thoughts on that?
It seems like smaller size plates and knives are more likely to be disposable vs. the larger sizes. This makes sense when you consider the higher initial purchase cost of new plates and knives of the larger sizes.
Any other insights on how to identify a disposable knife or plate vs. a resharpenable one?
I seem to accumulate plates and knives, mostly the #12 size, as I buy sell and trade used equipment.
@Denny-O said in [New Grinder](/post/119292):
> @processhead Paul, question, not all #12's are 3/4 hp then?
> I thought;
> #8 = either 1/3 or 1/2 hp
> #12 = 3/4 hp
> #22 = 1 hp
> #32 = 1- 1/2 hp
I don't think there are any hard and fast rules regarding grinder size and motor HP. I have seen #12 grinders with motors as small as 1/3 hp and as large as 1 hp.
The gear ratio of the gearbox figures into it and can allow a smaller HP motor to drive a larger size grinder, within limits.
The only way to know for sure what you are getting is to read the nameplate on the electric motor.
Sometimes the electric motor rating will be listed in watts and not hp, which can make it a little confusing.
A 1 hp motor is roughly equal to a 750 watt motor. A 3/4 hp motor is about 560 watts. A 1/2 hp motor is 375 watts.
I can’t seem to find how much water to add to the mix with the sure gel, also your meat block is 10 lbs and you say to use a bag of landjaeger Seasoning, but my bag says 25lb of meat.
Regardless of conflicting instruction on the seasoning, always use the amount listed on the seasoning pack label.
If using less meat, use proportionally less seasoning and cure.
I can’t find a specific water amount listed. I use just enough water to aid with the mixing of the dry ingredients and the meat. The water aids with even distribution of the dry ingredients and just enough to give the mixture a smooth texture that will go through the stuffer easily.
@Denny-O said in [New Grinder](/post/118978):
> @ZParrish Love the new addition! I want to upgrade my 1/2hp #8 L E M.
> What I'm envious of is that you have the room to add an extension for the catch lug! WTG!
Keep your eyes open, @Denny-O . I found this 1 HP #12 at a restaurant in Clarinda last week for $80. Just missing the pan.
Today I did a 50/50 thigh-breast mix with the Turkey Brats recipe. They turned out perfect. They were juicy with great texture. I only ran it through the grinder once with a 3/16 hole. Made them with the Habanero Mango Brat seasoning and wish I didn’t because as it was good for the Brat, I also made a smoked version, Like summer sausage, and there was just way to much going on in the flavour and even though the Heat is good, it just dominates the flavour.
Jonathon my youngest is still in college. He pays for school by buying stuff at yard sales and reselling on eBay. He does pretty good with it Since I’m off Friday and sat mornings during warm weather months I’m hitting yard sales and picking up inventory for him. Occasionally I find something for myself. He’s end up with weird stuff.
I've had two C*****s grinders so far, the first was the 3/4 hp #22 head(yes years ago their 3/4 hp unit came with a #22 head, they changed it to a #12 head later on). I burned that one up then got the 1 hp #22 head(which took the place of the 3/4 hp #22 head). But yes they both got a touch warm like you are saying. Everything Bob said in his reply to your problem is good advice!! Especially greasing the white nylon bushing that the back end of your auger rides on and more importantly not so tight on the grinding plate retaining ring!! Nicely snug is good, when I finally figured that out it made a lot of difference as far as the heat build up. Plus after every use I rub my grinding plate and knife on a diamond sharpening stone which I think has helped this problem more than anything. It's good practice as it keeps them both nice and sharp for your next use and like Bob also said keep using the same face of the grinding plate as that knife and plate have become a matched set!! That may not seem like a big deal but it is. Every year for about 18 or 20 years we used to host what we named Sausage Fest at my house in my basement at the second week of March. At least 50 -60 people would show up and we would make somewhere between 720-750 lbs. of Hungarian Sausage, a recipe brought here roughly 90-100 years ago by my wife's family from ---yeah Hungary!! HAHAHA!! Was quite the extravaganza to say the least but with a lot of hands helping we would start about 6:00am boning out pork shoulders and have all finished product bagged out and equipment cleaned up and put away by 2:30-3:00pm. This of course entailed massive amounts of drinking and eating what we just made!! Then everyone there would buy whatever lbs. they wanted as they left and the cost was exactly whatever I had in it, from the pork to the freezer bags. Worked out great!! Ok sorry I got off the beaten trail here but I think I helped a bit with the original problem. Just wanted to share some of that history!!! Thanks!!
You are probably a little under powered with #12 head, this size isn't really made for grinding large quantities at a time, hence the heat build up. For my daily grinds I use a #22 head, it works great! For larger production I use my #32 head that can take frozen meat. Once you switch to a larger size you shouldn't have any problems. And as Bob suggested replace the plate and knife. Make sure to use them as matched pairs as they will wear together. Using a new knife, for example, with an old plate may not work very well. Good luck!
@ZParrish Another thing to try is to replace the plate & knife. If they are worn and dull you put a lot of pressure on the auger and motor when you have to use the stomper. I had an issue similar to that and it was cured by replacing the auger bushing and I switched to lubing the bushing with white food grade grease instead of the white oil. I also slowed down my feed rate of the partially frozen product and hardly have to use the stomper. I also realized I was over tightening the front end. All those things combined made a big difference. I have a Walton"s #12 and it still gets warm but not HOT!
@Denny-O said in [What's your next Meat Project?](/post/110606):
> @processhead Paul, what is the other port attachment for on your bowl chopper above the Hobart name plate?
That is where you can attach a #12 grinder head. Hobart had some other tools you could attach to their equipment as well
@Kavon I don't have that model smoker, I cannot afford it any more, but to hang the sausages on the one I do have now, I initially wanted some stainless s hooks of the right size to just attach to the normal rack cross bars, but I could not find any around here of the right size like what I had a few of. Plus what I could find had gotten ridiculously expensive. So, I took a bunch of old #12 Copper wire I had hanging around down in the garage, old stuff I had taken out of some place, & bent a lot of s hooks from it. I mean a lot & the perfect size too. Plus the price was right & it works perfectly right with the racks in place. On the one I had a long time ago, my lost Pitts & Spitts Baby, the model we designed together had the metal dowels in place on the vertical section to adjust & move around when ever you were doing sausage or hanging birds.
One of the best and cheapest accessories you can get for cleaning the body of your grinder is a cleaning brush. For a number #12 grinder a NEW toilet brush works about perfectly. Also clean it with the hottest water you can.
jakeanderton I have the same grinder, and same problem. Traced it down to the hole in plate where the auger comes thru. A little sloppy metal to metal connection. Nothing I think you can do about it. Like smokinbubba says, just pluck it out, and keep going. It does it even when I grind frozen meat, so I don’t think it’s a heat thing. If it is, it a heat thing right at that spot.
So I'll preface by saying that I use a #12 attachment on a large bakery type mixer, so my grinder doesn't have direct connection to a motor...but I lube all the parts with white oil https://waltons.com/white-oil/
@Tex_77 This is an old thread, but I thought I would comment on the question of whether these Hobart Buffalo choppers will accept a #12 grinder or not. The short answer is sometimes.
When these machines were in production, they could be ordered with a gear drive accessory port option that would accept a meat grinder, vegetable/cheese slicer and a couple of other obscure accessories that I have never seen before.
Replacement parts are generally still available and apparently many of these machines were sold in the commercial/food service industry.
The one @Tex_77 was looking at in this thread did not have the accessory drive feature and there is no way to easily add one since it was not an end-user option. Still, it would have been a good machine at that price.
You can tell the choppers that have the accessory port. The port will have a round recess with a large thumb screw that the shank of the grinder or other accessory plugs into.
The Hobart choppers came in two sizes: The older machines were all 14 inch bowl and 1/3 HP motor. The larger machines were either 14 inch or 18 inch.
The later 14 inch chopper models were 1/2 HP motors, and the 18 inch choppers had a 1 HP motor. All of the Hobart choppers were commercial-duty machines built for daily use. They are solid cast iron or aluminum construction with stainless steel bowls. You will be hard pressed to find any plastic parts anywhere on them.
I had one like @Tex_77 was looking at in this thread for many years and it was a real work horse. It also had an accessory port and the grinder attachment. I recently upgraded to an 18 inch model that is newer (still probably 40 years old) and also has a #12 grinder.
@ND-Mike yep, this is very strange to me. This is with my new #12 Walton's grinder. My #22 Butcher Series doesn't have this issue.
@johnsbrewhouse I'm using a food grade silicone spray on this. Same as I've used on the #22. The black greasy accumulation around the plate and knife was a surprise. At one point, I had smoke coming up the feed end of the grinder head. Was nearly done so kept going. Upon pulling the auger out there was meat stuck near the drive end that was scorched?? Very strange.
@bocephus I did back the lock ring off a bit. Didn't seem to matter.
PapaSop and ND Mike, I didn't run into that problem yet with my #12 even with the one-shot. I use Petrol Gel sanitary white lube on the auger bushing and auger shaft, haven't noticed any heating of the shaft or housing as of yet. All I had was the wear on the front of the shaft.
@Denny-O said in [Update from Walton's on Shipping, Electric Stuffers and One Shot](/post/92905):
> @armyguy said in [Update from Walton's on Shipping, Electric Stuffers and One Shot](/post/92885):
> > On the one shot issue, is it safe to use it currently as is without getting any kind of metal shavings into the meat?
> I don't think that the issue is "Shavings" I believe it is a metalic (black) residue oozing out around the center of the spindle, whether it be major or minor.
I put mine aside for the same reason. Also, the auger end closest to the grinder was getting very hot. I switch to regular #12 head and auger and had the same issue. This is very strange. Again, the auger at the drive end was so hot I couldn't touch it.
Ran 25lbs through the one shot yesterday.
For the positive. It ground nearly as fast as I could put the meat in. Impressive. #12 grinder with a 3mm plate as final cut.
For the negative. The auger shaft. Same issue as above posts.
@Jonathon said in another post about having replacement studs. Did a search but couldn't find???
Placing an order soon. Thanks.
truckmountgirl Yes, an asphalt re-grinder ought to do the trick. That is some serious grinding. I wonder if pulverizing with a heavy mallet, about like splitting wood might do the trick for small batches. I like your idea about making your own dog & cat food. I had an aunt that did that, long before it was cool. She sadly to say died about two years ago at nearly 100. She was the last to go on my Mom’s side of the family.
Does anyone know if the other products like the one shot grinder head or the tenderizer attachment from Waltons would fit the L*M? I have a 12 L*M grinder. Waltons products are a little more affordable and I like that the one shot is #12 plate vs #8 plate on the L*M.
@processhead The auger may not be manufactured by the same company. Here is the picture of the auger from my #12 Walton's and the two augers together. ![KIMG0576.JPG](/assets/uploads/files/1663682644409-kimg0576-resized.jpg) ![KIMG0577.JPG](/assets/uploads/files/1663682677319-kimg0577-resized.jpg)
@processhead I was smooth similar to the point beyond the wear. Of course with the resolution of my camera you can see how well finished the machined finish is. Not really finished well. I'll get some pictures of the auger on my #12, it's brand new and I believe the heads may be manufactured by the same company.
What Size Meat Grinder Do I Need?
Walton's sells a variety of meat grinders, from our smallest # 8 kitchen grinder for someone who is going to do occasional small batches all the way up to the # 32 for those who are going to use it for multiple deer or hogs a year. The size of the meat grinder you need really depends on how much meat you have to process at a time and how many times a year you are going to use it, so keep reading for a detailed description of each of our grinders to find the one that is perfect for you!
This # 8 meat grinder has a 575-watt motor and diecast head and auger and comes with 2 stainless steel plates, a knife, stuffing tubes, a stomper that will store those stuffing tubes, and an extra plate. So, what is the advantage of this grinder? It is inexpensive, but it is going to be a step up for anyone who is using a kitchen aid attachment to do their grinding, for example. Who should buy this grinder? The person who is only going to be grinding in small batch sizes and won’t be putting it through regular hard usage. The 575-watt motor on this is powerful enough to grind regular sausage like bratwurst, but doing a 2nd grind through a 1/8" plate with this, like you would have to for making snack sticks or summer sausage, is going to be asking a lot of it. You will need to have the meat partially refrozen between the 1st and 2nd grind for it to work, and it isn’t going to be done very fast. On a 2nd grind, through a 1/8", you can expect to spend a decent amount of time. It will still do it, but it is not going to make a quick and easy job of it.
Walton’s Processing Grinders Specs
We have the # 8, the # 12, the # 22, and the big # 32. These grinders share a lot of features and specs, so we will go over the commonalities first. The head, housing, and trays are made from stainless steel, the housing has been polished to a mirror finish which makes it easy to tell if it has been thoroughly cleaned and makes it look at home out on a counter instead of hidden away in a cabinet or garage. They all have metal gears and metal roller bearings for long life, in addition to a heavy-duty handle for ease of moving, a permanently lubricated motor with a built-in circuit breaker, and non-slip feet so it won’t move around on you. They also all come with a 4.5mm and a 10mm grinding plate, as well as a grinding knife. They are all ETL listed, which means they are capable of being used in a food production environment like a commercial kitchen or restaurant. Lastly, they all have a year warranty that will be backed up by Walton’s, and they all fit with Walton’s 50lb meat mixer, the Walton’s Quick Patty maker, and the All-around jerky maker.
In all the testing that we did, only the meat that was truly frozen was able to clog our # 22 grinder. And when we say frozen, we mean really frozen solid could clog the grinder up, and then only when the grinder was stopped while the auger was fully stuffed with the frozen meat. Now, we have heard people saying that they would still prefer a reverse function, and we are going to have those added to future models, but the early ones at least have forward only, but this shouldn’t really be a problem.
The # 8 is a large step up from the Kitchen # 8 grinders; the only thing that they share in common is the size of the plates and the knives that are used. This grinder is perfect for the person who is just getting into processing or hunting and is planning on doing a few batches a year. If you want to make sausage from smaller game like pheasant or duck, then this will be perfect for you. The # 8 will grind around 5 lb a minute on the first grind; the tray up top is if you are a beginner deer hunter and you will be doing 1 deer a year, this will also work for you, but if you’re going to go much beyond that, or want something that will get you through your meat quicker then you’ll need to step up to something like a # 12.
The # 12 has a .75 HP motor and a larger head than the # 8, meaning it can grind up to 7 lb a minute, and this is perfect for someone who is going to do a few deer a year and some pork butts for snack sticks and summer sausage. Now, this is capable of much larger jobs, but in general, if you are going to grind more than 300 lb a year, you will want to step up to a # 22. I say want to because technically, you could grind 1,000 lb a year with this thing; you will just have to be very patient as the head size on this unit isn’t designed for that output. You will also have to plan well, as you will not want your meat sitting out for long periods of time.
The next step up is the # 22, and this is for the person who makes lots of products a year. If you grind less than 300 lb a year, you really don’t necessarily need this unit unless you like getting through your batches quickly and easily. Now, this is the unit that we use in our meatgistics videos, and we are very familiar with it; it can easily get through 10 lb a minute, so you are grinding for 2 minutes and 30 seconds for a 25lb batch. That goes by incredibly fast. I have ground completely frozen product with this grinder, with both the commercial and retail plates and knives (* Edit, initially, Speco plates and knives worked with this model, but Speco made a change to the size of the hole for the knife, and it no longer works*) I don’t recommend doing this, but it can be done. Really, the person who should be buying this grinder is the serious enthusiast who wants to be able to make a really high-quality product with minimal fuss.
And finally, the # 32; who should buy this? Well, for anyone who is going to be grinding large batches, this grinder is easily capable of grinding up to 825 lb an hour, which is about 14 lb a minute. I personally think that this could do over that, but to be safe, we are sticking with that number. So this would be a perfect option for someone who gets together with friends and does a few deer or even a few hogs a year. It has a larger-sized head than the # 22 and a more powerful motor. This grinder doesn’t work with both Speco plates and knives, but the size advantage is still going to grind meat a lot quicker than any of the other sizes, even the # 22 with better plates and knives. Now, the cost is about $200 more than the # 22 at the time we are recording this. So, does the ability to get through your meat a little bit quicker, almost 50% quicker than the # 22, make it worth that $200? I’d say if money doesn’t matter, then yes, but if you are trying to do this on a budget, that $200 could be invested in a better stuffer or the 50 lb meat mixer that hooks up to our processing grinders and runs that for you.
@Denny-O The Kidney plate is fixed but the shaft spins inside the center hole of the plate. Square peg in round hole. I have a slight problems there to. It's a wear area already, apparently the auger shaft isn't hardened as hard as the plates. I was getting the black cr*p in the meat which Is small particles of s/s and fat mixing from wear on the auger, Where the kidney plate meets the auger should have been ground round rather than left square. We'll see where it goes. I did 12 lbs. of brisket, and 10 pounds of Ribeye trim. The head grinds fast in front on the #12. ![KIMG0555.JPG](/assets/uploads/files/1662595461497-kimg0555.jpg) ![KIMG0556.JPG](/assets/uploads/files/1662595473689-kimg0556.jpg)
Also, on the link for parts for that page, there IS a #12 1/8th plate but it refuses to show itself! If someone needs one before I get this fixed please go to https://waltons.com/12-grinder-plates-knives/ and select it from there. I suspect this is a caching issue which are the bain of my existence!
Hey guys. sorry I've been getting 100 lb of jerky ready for Zoobilee and trying to get caught up on some projects. So, a few things. You do not need an extra kidney plate for this. I have run around 400 lb through mine with the original and it is showing minimal wear and tear. We have them in case something happens to them, and I have https://waltons.com/parts/grinder-parts/plates-knives/one-shot-plates-and-knives/ both the kidney plate ad the dual grind knife. Since this is the same size head as a #12 the outside plate or finishing plate can be any plate from a #12 grinder, so a #12 1/8", 3/16" or 3/8" will all work with it.
@processhead You are correct about the drives, they all hookup the same. We will have an example of this on our live stream today showing how it works to the #12, #22 and #32. I think we did this on a live stream for Meatgistics one night but probably should have done it in the video.
If trying to decide what power, There are only 3 recent threads I recall seeing on these grinders. you many want to look at regarding the WALTON'S 12, 22, and one shot head, and their power. One guy wasnt happy at all with #12, one guy had 22 get bound up a lot, and tons of folks like the one shot head. These are the only 3 threads I remember on those grinders for last 3 months or so. There could have been issues with those, it was never reported what root problems were-- malfunction or just dissatisfied with power.
I think some guys with same machines posted in the threads so you can see some positive reviews or comments there.
No one ever regrets getting a more powerful tool, if you can swing the 22...
Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.
Anyone replacing the auger stud with the new replacement stud be aware the old stud is held in with Red Loctite as well as the threads. You need to apply just a bit of heat to the old stud to help ease it out. It will come loose without the heat, but you will need to put the drive end in a vise with soft jaws on the drive shaft in order to break it loose. Heat make the job much easier, doesn’t take much. You should re-apply Loctite to the threads when you install the new stud. This will insure both a seal and that the stud will stay attached. Just a bit of advice since I just replace mine with the replacement Walton’s sent me to repair my wear problem. Thanks for the great customer service Jonathan and Austin!
I just checked out L*M's dual grind system and they have two dual grind heads, one for the #8 & #12 and a different head for the #22 & 32 accounting for the larger throat, blades and plates. https://www.[link removed]/product/big-bite-dual-grind-attachment?rrec=true
@Denny-O said in [One\-shot grinder head](/post/89025):
> @Tex_77 That surprises me that a #12 is the same size as a #32 for the dual grind head or any other plates for that matter. I'm confused then. Other than horsepower for the ease on the machine, the productivity or speed of a grind would not increase using the same sized head??
> Again you know the waltons products, I do not! just does not make sense in my itty bitty knogin! :confounded:
> Tex are you sure?
If the #12 #22 and #32 Walton grinder motor units all use the same coupling configuration, then the #12 One Shot head should couple up to any of the drive units. However, I can not confirm whether that is actually the case. @Jonathon ?
I'm sure. I haven't used one yet, but based on what @Jonathon has said and this image it will work on #12 grinders and up.
@Tex_77 That surprises me that a #12 is the same size as a #32 for the dual grind head or any other plates for that matter. I'm confused then. Other than horsepower for the ease on the machine, the productivity or speed of a grind would not increase using the same sized head??
Again you know the waltons products, I do not! just does not make sense in my itty bitty knogin! :confounded:
Tex are you sure?
@calvin We understand, everybody has a bad day now and then, don't let it get you down. I wanted to say that from your pictures of the plates it looks like the small plate for the smaller grinder (#8?) holes are larger than the small plate for the #12 grinder, this will make a big difference in the time it takes on the second grind.
@Jamieson22 definitely not regretting purchasing Walton's 50lb mixer. I used it for 21 lbs of Jalapeno Cheddar sticks yesterday. WOW! Hooked it up to my L*M Big Bite #12 with ease. Mixed for 6 minutes, I did stop it every 2 minutes and scrape down the sides, and helped the ends along where the paddles seem to leave a little layer once in a while. Also, the clean-up is way easier than I expected. Easy to remove and clean the paddles and unscrew 4 wingnuts and put the whole thing in a large sink and wash it up in less than 5 minutes total. The sticks turned out great as well.
@calvin The sale is going to last a few weeks longer at least, if you want I can do a video on it showing the #12 working with the [50 lb Mixer](https://waltons.com/waltons-50-lb-meat-mixer/)? Probably should have some footage of it running on all 3 of them anyway.
If Walton's says it is compatible and will work, you can trust it will work. I know they thoroughly test things, and reject products and send them back to be re-engineered if they do not meet their exacting specifications and expectations. Also since the chart shows that the 50# mixer will work with their #8 grinder, I would have no concern about it working with a #12 grinder. @Austin @Jonathon
jason.neucere So that was the premise we ran on initially when we found out that our mixer fit our old Weston grinder, however, there are some pretty serious caveats to that. The size of the housing around the gear can vary to a good amount, for example, ours is large than Weston uses so it will work from grinder to mixer in this case but not from the mixer to the grinder. Another big one is how to lock the heads in. Ours and I think Cabellas are both top notches whereas a few of the others are either below the notch or a different sized notch, so it will come very close to hooking up but not fully connecting the auger drive shaft to the chuck in the grinder that turns the auger.
@calvin According to the Walton's Compatibility Chart the #12 grinder will match mate up with the Walton's 50# mixer. I'm not sure about the match ups with other manufactures. This has been tossed around quite often, so hopefully some others will chime in with their experiences. You can also search using key words with in this site to see what other info will come up. I personally do not have a mixer. I mix by hand or use our 2 KitchenAids to mix small batches.
@calvin Welcome Calvin. I also am from Colorado and found Walton's about 4 years ago. I mostly make fresh sausages; brats and breakfast sausage. I have Walton's #12 grinder and it's great for the size batches we do, approx. 12.5 to 25#. This is a Great community!
@kyle said in [Any quick responses?](/post/81707):
> @papasop I think you will be very happy with the 12. I guess I dont know what you guys consider a small batch, I use a #12 and when I make sausage, I do 50 pounds at a time and never run into trouble.
As I have said before, a good #12 grinder is usually more than enough machine for most processing hobbyists.
We grind up to 75 lbs at a time when making snack sticks or bratwurst and our #12 grinder is never the bottle-neck in productivity.
The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.
@jonathon that is a nice piece od hardware. I might just need to add a #12 to my inventory. I never really got my meat block to the emulsification level going through a grinder. I get it to what I call 'country style' and accept that until I can justify to CINC House the need.
I think some of these machines with the cast aluminum housings probably were factory polished with a fine wire wheel buffer and then clear coated to seal the surface. I know on mine, there are areas where it looks like the coating has worn through from repeated cleaning and general wear and tear.
you might just try a small file to enlarge the center a little if it is close and if a file won’t cut it try wrapping 100 grit cloth sandpaper on a piece of small square stock and see if that will enlarge the hole
you might just try a small file to enlarge the center a little if it is close and if a file won’t cut it try wrapping 100 grit cloth sandpaper on a piece of small square stock and see if that will enlarge the hole
I use my stuffer with a homemaid remote with motor to do my snack stks works great when doing 50# and 100# batches. when I do summer sausage 2# stks and bigger I use my grinder its big with 4’’ plate.go’s real fast.just put everything in the frezzer for a while.plate auger head horn works everytime.
Are the plates and knives sharp?
Dull knives will grind slow and cause things to warm up.
Does the drive end of the auger (back end) have a fiber washer where it contacts the grinder housing?
That was going to be my suggestion. He could start by buying a sharpening stone and resharpening the plates and cutter. If that does not work then that may be a good opportunity to UPGRADE LOL!!!
I don’t mean to derail the main topic, but what you want to sharpen your own grinder knives and plates is an absolutely flat surface abrasive. Unless unusually large, a sharpening stone will not have the size and flatness you need.
What works well for grinder plates and knives is a flat counter top with a sheet of wet/dry silicon carbide abrasive paper, about 400 grit.
Lay the sheet of abrasive paper down flat on the counter and just work the grinder plate in a circular pattern on the paper till you get a uniform smooth polish on the plate and have removed all knife wear patterns from it. Use the same process for the grinder knife.
This works for plates/knives with light to moderate wear. It won’t work that well for stainless or disposable knives and plates.
I have never used the grinding stones that the sausage maker sells but I thought it was a good concept. Eric at 2 Guys and a Cooler seems to advocate for them (but let’s face it he is sponsored by them) but I believe I have seen another video where he did what you mentioned with the sandpaper.
I looked that the stones sold by TSM and watched the video.
For those not familiar with them, the stones are round and fit inside your grinder head with the plate or the knife, depending which you want to sharpen.
When the auger turns it rotates the knife against the stone and puts a fresh edge on the knife.
The second stone rotates the stone against the stationary grinder plate.
I have not used this product but I would have some reservations. Using them in an electric grinder looks like it would be easy to break the stones if you were not extremely careful adjusting the grinder head nut.
Over time, the stone for the plate is also going to cut a groove in your grinder plates because it is smaller than the plate is.
I have a #12 and #22 c*****s grinders. My #12 is older, made by weston. The #22 is newer carnivore unit. I find myself using the #12 much more than the #22 due to the weight and footprint. I did 3 deer this season and the #12 made quick work of all of them. The #22 powers my mixer and has reverse so it has its place. Look on market place and craigslist, you can find great deals. Both mine came from marketplace. The #12 was $40 because it needed much love, but I have plenty of that to spread around. Also, look at the Walton #22. You can use speko (sp) plates on it.