Walton's Grinders
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Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearling
Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!!
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You cant slow down a 22.
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#22, worth every penny!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Mcjagger on last edited by
Mcjagger I have a 12 and 22. The 22 doesn’t even show any signs of slowing down. The 12 does well also but is a little slower especially on 2’d, 3’d… grinds.
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Scharff your gonna be in awe
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Fat_Bob on last edited by
Fat_Bob my neighbor down the road from me is looking at processing his own deer this and I will end up hauling my #12 to his place to show him how to break down the primal and make some burger. My #22 doesn’t travel much due to its weight issue. It doesn’t react to how hard you work it, the #12 can be a little bit more finiky.
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Just a thought on buying equipment! It has been my experience that it is best to get the most you can afford to get, as I have all to often cheeped out and got a smaller or less powerful unit in order to save a little bit of money and ended up spending again to upgrade! So if this is something you see yourself continuing to do get the biggest one you can afford and don’t look back!! As it will usually be cheaper in the long run.
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always get the best you can afford or better then you are never disappointed
