• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

New Mixer

Scheduled Pinned Locked Moved General
23 Posts 14 Posters 346 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • badfire2625B Offline
    badfire2625B Offline
    badfire2625 Team Orange Regular Contributors Dry Cured Sausage
    wrote on last edited by badfire2625
    #1

    Austin and Jonathon a couple of up and coming Team Orange dudes are working the new 50 Lb mixer that arrived today. They say they’re making hot dogs. But in reality, that will come in the next few days.

    Mixer_And_Boys.jpg

    C bocephusB cdavisC ND MikeN 5 Replies Last reply
    13
  • AustinA Online
    AustinA Online
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #2

    badfire2625 That is awesome! Looking pretty sharp in the t-shirts!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    1
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #3

    you didn’t need a mixer you had 2 that would play with it like playdough lol

    1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #4

    Won’t be long before they out grow those t-shirts

    1 Reply Last reply
    1
  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #5

    badfire2625 Though I disagree with the team Im glad to see people teaching there children how to manage their food. I try with my dogs but they just eat everything

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    bocephusB 1 Reply Last reply
    2
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to badfire2625 on last edited by
    #6

    badfire2625 Looks like you have a few good A#1 helpers there.

    1 Reply Last reply
    0
  • samspadeS Offline
    samspadeS Offline
    samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by
    #7

    Teach them young, they will have skills to rely on one day.

    1 Reply Last reply
    0
  • bocephusB Online
    bocephusB Online
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to badfire2625 on last edited by
    #8

    badfire2625 You have a couple of enthusiastic helpers.

    1 Reply Last reply
    0
  • bocephusB Online
    bocephusB Online
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Jonathon on last edited by
    #9

    Jonathon I have the same problem, mine thinks I am always cooking for him and he is nice enough to share with us.

    1 Reply Last reply
    1
  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #10

    bocephus It has gotten so much worse at my house now. Brutus has a really sensitive stomach and has to have 1/4 kibble, 1/4 white rice (basmati of course) a little less than a 1/4 ground beef, then a hard boiled egg, some green beans and either pumpkin or cooked sweet potato.

    I am a failed dog parent. They rule my life!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    bocephusB 1 Reply Last reply
    1
  • bocephusB Online
    bocephusB Online
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Jonathon on last edited by
    #11

    Jonathon Don’t feel bad I don’t know anyone who owns dogs that the dogs don’t run the house.

    1 Reply Last reply
    0
  • GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
    wrote on last edited by
    #12

    badfire2625 how tall and is the mixing tub itself? I am trying to figure out if it will fit in my sink before I order one.

    badfire2625B 1 Reply Last reply
    0
  • badfire2625B Offline
    badfire2625B Offline
    badfire2625 Team Orange Regular Contributors Dry Cured Sausage
    replied to Grimpuppy on last edited by
    #13

    Grimpuppy I’m at work (I don’t know whether to say again or still) so I can’t measure it but I’m going to say 14-17 inches for the tub itself. You can remove that part for cleaning. I haven’t had any issues cleaning it, although using my slop sink in the basement has made it easier. I’ll measure it when I get home, as long as my “honey do” list isn’t too emergent. I’ll just say that even if it’s not perfectly easy to clean, the ease of mixing and the protein extraction makes it worth it.

    Bob StehlikB kyleK 2 Replies Last reply
    2
  • Bob StehlikB Online
    Bob StehlikB Online
    Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado
    replied to badfire2625 on last edited by
    #14

    badfire2625 Good to see you are back. It’s been several months. Don’t work too hard! Merry Christmas & Happy New Year to you and your Family!

    Improvise, Adapt and Overcome! Semper Fi

    badfire2625B 1 Reply Last reply
    1
  • kyleK Offline
    kyleK Offline
    kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening
    replied to badfire2625 on last edited by
    #15

    badfire2625 welcome back stranger

    hey vegetarians, my food poops on your food!

    badfire2625B 1 Reply Last reply
    0
  • badfire2625B Offline
    badfire2625B Offline
    badfire2625 Team Orange Regular Contributors Dry Cured Sausage
    replied to kyle on last edited by
    #16

    kyle I know. I’ve missed everyone. Like many, life’s been very hectic. Between working as much as I can to build up my pension and the kids, I sometimes forget which way is up. Hopefully things settle down for a while after the first of the year and I can get back to processing meat and catching up with all of you.

    kyleK 1 Reply Last reply
    3
  • kyleK Offline
    kyleK Offline
    kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening
    replied to badfire2625 on last edited by
    #17

    badfire2625 well Merry Christmas and a happy, healthy New Year

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    0
  • badfire2625B Offline
    badfire2625B Offline
    badfire2625 Team Orange Regular Contributors Dry Cured Sausage
    replied to Bob Stehlik on last edited by
    #18

    Bob Stehlik same to you and yours! Like I mentioned to Kyle, I have missed this place. Hopefully after the New Year, life will settle down for a few months and I’ll be able to jump back in and learn me some new stuff!

    GWG8541G 1 Reply Last reply
    2
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to badfire2625 on last edited by
    #19

    badfire2625 Merry Christmas brother. Stay safe during the holdays.

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    0
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to badfire2625 on last edited by
    #20

    badfire2625 that’s a fine looking crew you’ve got there. Congrats on the new mixer.

    1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.