Walton's 50# mixer
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
Cannot find any reviews on the 50# Walton’s mixer, has anyone bought the recent tilting model and if so what do you think?
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mrobisr I am really thinking hard about the 20 pounder. 50 pounds is a lot of meat for one batch.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to calldoctoday on last edited by
calldoctoday said in Walton's 50# mixer:
mrobisr I am really thinking hard about the 20 pounder. 50 pounds is a lot of meat for one batch.
I agree, but on the one current vid Jon says that it can mix 15lbs very well and my days of turning a handle for several minutes is pretty well over.
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mrobisr That is indeed true.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to calldoctoday on last edited by
calldoctoday I’d go with the 50 if I were you.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to calldoctoday on last edited by YooperDog
calldoctoday I am also leaning towards a 50#. Not that I make many batches that large, but I am betting that the 20# and even the 50# aren’t really capable of mixing at their max capacity. My focus is on how small of a batch they can mix effectively. My small test batches I can handle by hand, but the regular size batches is where it would be useful.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to YooperDog on last edited by
YooperDog You all have me thinking it some more now. Granted, if I did the 20, I would have to mix it up a bit from two parts of the batch to make it work & that could be intimidating.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
I just pulled the trigger on the 50# model, tilting canister and the ability to hook up to my grinder is just too convenient to pass up.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to mrobisr on last edited by
mrobisr Let us know what you think.
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For visual reference, this is the 20 pound side by side with the 50 pound.
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Looks solid.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to Grimpuppy on last edited by
Grimpuppy Thanks for that comparison. I didn’t realize there was that much difference. The 50# could be a storage issue for me.
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Does the time/effort you save mixing get negated by extra time cleaning? I guess I have not had a huge issue hand mixing my 25lb batches and that 50lb mixer looks like it would suck to clean in my non-commercial kitchen. Not sure it would even fit in my double sink.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 When I have large processor equipment to clean, I use a mortar mixing tub on the counter, gives me more room to work as all I have is a standard kitchen sink also.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to bocephus on last edited by
bocephus Actually a tub like that is something I could use for soaking my PK100 racks when needed. Last time I had them all in my utility sink but they only fit at an angle so needed to clean half then flip to soak other part.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 I use the tub for my smoker equipment also, they can be found at lowes or home depot, I have a few of them, use them for mixing cabbage and salt for kraut and mixing meat and seasonings they work well because they have a smooth bottom. I don’t think you would want to transport heavy weights with them as they are not very thick.
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Hey guys, been a minute!!! Dropping in to order some steak spice and thought I’d see what’s going on in Meatgistis Land…
I’ve owned and destroyed ever size mixer know to man. Even had a welder reinforce some of the parts to no avail.
If you’re putting cure in the mix for ANYTHING you’re making just save your pennies, troll facebook marketplace and the auction site, find a closing grocery store or pizza joint and get a Hobart A120 mixer. They are designed for the stress of the restaurant business are are durable enough to last with knuckleheads like me running the snot out of them. Game changer for our entire operation.
Hope everyone is well, FL is great but not processing just feels wrong…
Joe Hell
PapaSop
twilliams
Jonathon Tremblay
Tex_77 -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Parksider on last edited by
Parksider those Hobarts are beasts!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to bocephus on last edited by
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to wdaly on last edited by
wdaly said in Walton's 50# mixer:
Grimpuppy Thanks for that comparison. I didn’t realize there was that much difference. The 50# could be a storage issue for me.
The canister comes off really easy apparently, so that might help with the storage since it would be 2 smaller and shorter pieces, just a thought.
