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Meatgistics - Walton's - Community

Waltons #12 Meat Grinder

Scheduled Pinned Locked Moved General
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  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by
    #1

    The #12 went on sale today if you’ve been waiting. My #8 Weston Went up in smoke grinding horseradish root so this, for me, was good timing. See if I can torture this one next year. 😈

    It's all about the duck fat.

    YooperDogY 1 Reply Last reply
    2
  • 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
    #2

    Fat_Bob more power is always better! I don’t recall ever having an issue with to much power, but can recall many where a little bit more power would have been useful.

    1 Reply Last reply
    1
  • S Offline
    S Offline
    sidpost Team Blue
    wrote on last edited by
    #3

    Wow! I guess that is a much tougher grind than meat.

    Fat_BobF 1 Reply Last reply
    1
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    replied to sidpost on last edited by
    #4

    sidpost It’s like putting a 2x2 in your grinder. It very dry and extremely fibrous stuff. It packs in the auger like you wouldn’t believe and I even drip water in while running it.

    It's all about the duck fat.

    1 Reply Last reply
    0
  • 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
    #5

    I wonder if you would care to share your horseradish recipe…I made some last year in my food processor, never thought to use a grinder.

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

    Mcjagger Nothing to it. Grind the root into a bowl, pack it into 1/2 pint jars leaving 1/2 to 3/4 headspace. Ad 1/4 tsp. canning salt if you want. Pour White Vinegar over to the top. Wait a couple minutes and top it off again. Keep it in the refrigerator. Do Not process it in hot water bath or pressure can. It will seal but looses all it’s flavor.

    I’ve kept it for up to two years like this. That much vinegar nothing can live there not to mention the sulfuric acid in that stuff! LOL

    edit: Let it set for a couple weeks before opening. If it starts to dry out just pour more vinegar in it.

    It's all about the duck fat.

    YooperDogY 1 Reply Last reply
    3
  • 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 YooperDog
    #7

    Fat_Bob very similar to mine, beats store bought stuff. I have seen one addition, mustard oil. I knew of an old farmer who made the stuff and he added some to his batch and it would clear out your head cold with less than just a tsp. Never tried it myself or looked for the stuff.

    1 Reply Last reply
    1
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by Fat_Bob
    #8

    YooperDog That’s interesting. I just planted new stuff so it will be a couple years before I get to try it. I have 7 pints now so that should last me…but it’s taking up room in the beer fridge. Eek!

    It's all about the duck fat.

    YooperDogY 1 Reply Last reply
    1
  • 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
    #9

    Fat_Bob sounds like you need a bigger beer fridge. It is Christmas season, the season of miracles

    1 Reply Last reply
    2
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by
    #10

    You wouldn’t believe my beer fridge. 1954 Philco and works like a charm! (all steel) Beat up pretty good but runs like a clock. Guy that gave it to me was going to make a smoker out of it! We had an insurance adjuster here after a hail storm a few years ago that saw it and offered me ANY refrigerator I wanted. Told him to go home. lol

    It's all about the duck fat.

    ChefC 1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Fat_Bob on last edited by
    #11

    Fat_Bob Send us a picture

    Fat_BobF 1 Reply Last reply
    0
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    replied to Chef on last edited by
    #12

    Chef I’ll try and get to it today…sometime. The silly season has me running in circles right now.

    It's all about the duck fat.

    YooperDogY 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
    #13

    Fat_Bob I remember the Phylco brand. Many of those older products were built to survive the apocalypse.

    1 Reply Last reply
    0

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