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Meatgistics - Walton's - Community

Walton's Grinders

Scheduled Pinned Locked Moved Meat Processing
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  • McjaggerM Offline
    McjaggerM Offline
    Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearling
    wrote on last edited by
    #1

    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 !!!

    YooperDogY twilliamsT TexLawT 3 Replies Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    wrote on last edited by
    #2

    You cant slow down a 22.

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by
    #3

    I just bought one this morning. Posted about it as you were making your thread. LOL

    It's all about the duck fat.

    1 Reply Last reply
    0
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    wrote on last edited by
    #4

    #22, worth every penny!

    Fat_BobF 1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Mcjagger on last edited by
    #5

    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.

    1 Reply Last reply
    2
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    replied to PapaSop on last edited by
    #6

    PapaSop I’m sure it is but I’ve spent enough this year and I’m eyeballing a new stick burner offset smoker! LOL

    It's all about the duck fat.

    1 Reply Last reply
    2
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by Fat_Bob
    #7

    YooperDog I never do more than a quarter at a time so got the #12. I don’t hunt anymore but friends give me elk a deer every year. 🙂

    It's all about the duck fat.

    YooperDogY 1 Reply Last reply
    1
  • S Offline
    S Offline
    Scharff
    wrote on last edited by
    #8

    My #22 just arrived today!!! can’t wait to try it. Was using a Kitchen Aid and it was struggling when processing. So can’t wait to try this one out!

    twilliamsT 1 Reply Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Scharff on last edited by
    #9

    Scharff your gonna be in awe

    1 Reply Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Mcjagger on last edited by
    #10

    Mcjagger #22 with a 1 hp motor

    1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Fat_Bob on last edited by
    #11

    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.

    Fat_BobF 1 Reply Last reply
    3
  • W Offline
    W Offline
    Walkeg Yearling
    wrote on last edited by
    #12

    The bigger, the better when it comes to grinders!

    1 Reply Last reply
    1
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    replied to YooperDog on last edited by
    #13

    YooperDog The weight issue of a 22 is one reason for the 12. lol That and like I said I’m usually only doing a quarter at a time. 👍

    It's all about the duck fat.

    1 Reply Last reply
    1
  • W Offline
    W Offline
    Walkeg Yearling
    wrote on last edited by
    #14

    We had a smaller grinder years ago and often said on bigger runs of summer sausage or brats that was taking so long to grind, “We need a bigger grinder”!

    1 Reply Last reply
    0
  • M Offline
    M Offline
    mdseaside Team Orange
    wrote on last edited by
    #15

    Sounds like for what you do a No12 will be more than enough. I do 25 to 30 lbs. at a time and my #12 does a great job. The one that Walton’s just put on sale is a great deal.

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #16

    Jonathon just wanted to confirm that the new waltons #32 and #22 can accommodate commercial knives and plates.

    1 Reply Last reply
    0
  • Miket482000M Offline
    Miket482000M Offline
    Miket482000 Team Orange
    wrote on last edited by
    #17

    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.

    1 Reply Last reply
    1
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #18

    always get the best you can afford or better then you are never disappointed

    1 Reply Last reply
    1
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by Fat_Bob
    #19

    I just took my #12 Walton’s grinder for a spin yesterday. Ran 20# half frozen 2" chunks of Deer and pork through it in less than 3 minutes. I would say forget the other stuff. This thing is great!

    It's all about the duck fat.

    R 1 Reply Last reply
    0
  • R Offline
    R Offline
    Ron Grisar Team Blue
    replied to Fat_Bob on last edited by
    #20

    Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!

    1 Reply Last reply
    1

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