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Meatgistics - Walton's - Community

new #12 just arrived

Scheduled Pinned Locked Moved Equipment
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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by calvin
    #1

    i ordered it on wednesday got it this morning !!!

    now i have a question ? how much difference does going from a 3/16 plate to a 1/8 plate make ?
    the only thing we had in the house big enough to grind was a small beef roast so that was the 1st thing we put through it and the grinder seemed to struggle a bit going throught the small plates . ( the meat was nearly frozen ) so i i know that wasn’t an issue , i have never ground beef before so it could be that i am not used to the way beef grinds
    i only did the one grind , the only thing i can compare it to is my old smaller grinder and grinding Boston Butts with it , but it never had a problem with the 3/16 plate until the last 30 lbs i ground with it

    Tex_77T zbigjeffZ 2 Replies Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to calvin on last edited by
    #2

    calvin in general you’ll want to grind once with a larger plate, before going to the 1/8 plate

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    calvinC 1 Reply Last reply
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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    replied to Tex_77 on last edited by
    #3

    Tex_77 if thats the case would it help if i bought the 3/16 plate ?
    i never had to do a 2nd grind before

    Tex_77T 1 Reply Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to calvin on last edited by
    #4

    calvin i would def. want sizes of plates if I were you. Buy another kinfe two and keep the plates and knifes paired together.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    calvinC 1 Reply Last reply
    1
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    replied to Tex_77 on last edited by calvin
    #5

    Tex_77 yea , thats kinda what i was thinking , i have never ground beef before but i have ground well over 2000 lbs of pork so i am also thinking grinding beef might be a bit tougher, doing 2 grinds kinda defeats why i bought a bigger grinder

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    calvin 1st beef harder than pork for sure. Your grinder should have come with a 10mm (3/8) and 4.5mm (3/16) plate. If you are going to freeze beef before grinding absolutely go through the 3/8 plate first and then the 3/8. Putting a lot of stress on the proteins taking them from whole muscle to 3/16, not as bad as 1/8 but still. Also, when you do the 2000 lb of pork, if you are making it for snack sticks and want to grind through a 1/8 I HIGHLY recommend you use the ONe Shot, you will cut HOURS off of your processing time.

    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

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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by calvin
    #7

    5.jpg 6.jpg

    this is what came with with it, i found a ruler that had a metric side , i hope you can see it

    i have only ground boston Butts to make smoked sausage before now so i don’t have any refference for grinding beef as i did today

    johnsbrewhouseJ 1 Reply Last reply
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to calvin on last edited by
    #8

    calvin Look on the side of the plates, the sizes are stamped on them. The large holed one is 10mm (3/8") and the small is 4.5 mm (3/16")

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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #9

    your right , i found the sizes stamped on the plates 10mm and 4.5 mm . my old grinder plates weren’t stamped so i didn’t think to look on the sides… sorry for any confusion

    processheadP johnsbrewhouseJ 2 Replies Last reply
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  • processheadP Online
    processheadP Online
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to calvin on last edited by
    #10

    calvin said in new #12 just arrived:

    your right , i found the sizes stamped on the plates 10mm and 4.5 mm . my old grinder plates weren’t stamped so i didn’t think to look on the sides… sorry for any confusion

    Those are the two plates I use most.

    You could get a 1/8 inch (3mm) plate but I doubt you would see much, if any, difference in your finished product.

    Paul

    • How hard can it be?
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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #11

    what i need is a plate that i can grind boston butts with in one pass through the grinder , i’m looking at the one shot grinding head in the not to distant future but for now i’m thinking a 5/16 plate might work

    processheadP 1 Reply Last reply
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  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
    wrote on last edited by Dave in AZ
    #12

    I use a 6mm, 7mm, or 8mm plate a lot more than the 10mm. 10mm or 3/8" is too coarse for me, and like you I don’t want to have to do 2 grinds. So for wisconsin style brats with their coarse grind, I can do 6 or 7mm easy in one grind, and it makes a nice sausage. I’ve got a 1hp #22, but I think your grinder would do 6 or 7mm easier than 4.5mm, and you get a nice kielbasa texture.

    1 Reply Last reply
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  • processheadP Online
    processheadP Online
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to calvin on last edited by processhead
    #13

    calvin said in new #12 just arrived:

    what i need is a plate that i can grind boston butts with in one pass through the grinder , i’m looking at the one shot grinding head in the not to distant future but for now i’m thinking a 5/16 plate might work

    With most grinders, you can do a single grind with a small plate, its just a question of how slowly you might have to feed the meat in order for it to not load down the grinder.

    For a lot a grinders, in the long run it is just easier to grind twice, once coarse and once fine, especially with semi-frozen meat or when grinding pure fat.

    The OneShot grinder sounds like it might be the answer when speed is the goal,

    Paul

    • How hard can it be?
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to calvin on last edited by
    #14

    calvin No confusion, I found it on mine when it came Friday. My old plates from the #8 were never marked either. I never used the 3/8" on my old machine, but all my meat was cubed small when frozen.

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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #15

    i always cut the meat into 5-6 inch long strips whenever i can and let the auger grab it , putting the lean end in 1st followed be the end that has the fat cap then another lean end, always worked well before

    johnsbrewhouseJ 1 Reply Last reply
    1
  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to calvin on last edited by
    #16

    calvin Mine are all 1" to 1.5" cubes. That may change with this new machine since the throat is much larger and the auger is broader. Going to have to get used to a bigger machine.

    calvinC 1 Reply Last reply
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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #17

    i am going to be ordering a new fine plate as soon as i can decide which one will work best for what i’m doing , the larger surface area and increased number of holes on the #12 plate is complicating the decision

    bocephusB 1 Reply Last reply
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  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    replied to johnsbrewhouse on last edited by
    #18

    johnsbrewhouse what do you normaly grind ?

    johnsbrewhouseJ 1 Reply Last reply
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to calvin on last edited by
    #19

    calvin pork butt and shoulder mainly, I grind my ribeye and brisket trim as well. I save that up until I have a large batch to run through the grinder, enough to make a batch of sausage of add to burgers. Right now I have about 20-25 lbs. of beef trim frozen in vacuum bags and about 50 lbs. of pork cubed and frozen in vacuum bags. Got to make sausage here shortly , but also need to get a brisket done and have a pork loin I need to process too.

    1 Reply Last reply
    1
  • calvinC Offline
    calvinC Offline
    calvin Team Blue Regular Contributors Cast Iron Colorado
    wrote on last edited by
    #20

    its going to be a while before we are going to start makingsausage again ( gotta stock up on meat again ) what plate do you use for your boston butts ?

    johnsbrewhouseJ 1 Reply Last reply
    0

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