Robin05 great to hear, congratulations!

Bacon in the making
Sorry, I wasn’t really replying directly TO you above, but just a general reply to the forum in general-- which is why I didn’t address your name etc. Your question gets asked about 2 times a week, usually with as little detail as you supplied, and Waltons doesn’t post a list of what fits what. Sometimes people seem irked they can’t get an easy answer. My reply was just to the rest of the group here, not you, commenting on that issue. And maybe to my old self, who was looking for grinder/mixer fit info–I didn’t understand then how hard it was to give accurate answers to this question, but now I do!

Sorry you assumed I was answering you directly, not the case… threads here often wander all over the place and dip into unrelated discussions;) I apologize for giving you the wrong impression, bad writing–I’m probably the guy most interested in this question here lol. You and your questions are welcome here, sometimes we just need more info to help.

In any case, I’ve been collecting posts of what grinders and mixers fit.
Here’s some info I put together, maybe you can find your grinder in there:
https://meatgistics.waltons.com/topic/5226/50lb-mixer-post-pics-with-spline-and-hookup-measurements?_=1677524447623

Hope that is helpful!

These generalizations are why companies like Walton’s don’t want to make any fit statements.

For example:

1. There are numerous c*****s grinder sizes
2. There are several c*****s models
3. There have been several different manufacturers of c*****s grinders over the years
4. There are different models of Waltons mixers

Yet here, someone specifically interested in getting a valid answer to this question, doesn’t even bother to specify WHICH mixer, which cab grinder model, what year and manufacturer, what spline type, absolutely nothing that would ever allow someone to give an accurate and correct answer.

This is why you see both yes and no as answers, and also why Walton’s and others are hesitant to be involved-- no matter what they say, some imprecise reader will fail to do their model due diligence, and be mad the answer they got was “incorrect”.

ChadH I’m with you on this, when there is an automatic temperature controller at play, opening the lid just makes it burn more pellets trying to achieve its set point.

Honestly, I wouldn’t mess around with any sort of smoker or pellet grill when making cotto salami. Cotto or “cooked” salami has no smoke flavor in its profile, when made correctly! It was originally steamed inside large intestine, for a 3 to 5" chub. Accordingly, the most authentic and accurate way to cook it would be to sous vide it. I would sous vide to 140f internal temp, and let it rest there greater than 12 min for pathogen lethality. Then I would ice bath it. Fast, no fat out, correct flavor profile, no messing around trying to get 3 to 5" chub up to temperature for 10 hours.

Here is a picture of cooking a similar size and style product, Taylor Pork Roll, by sous vide in a cooler. Lots of info in this thread.
https://meatgistics.waltons.com/post/108642

Cody Wiese 0 ahh I understand, thanks Cody. Yeah, that would be a show stopper for me–my #22 is same diameter top feed tube as the grinder bore. I specifically got it so I could get my hand in there with a sponge to clean easily. I was not aware it had a restriction on the feed side.

Cody Wiese 0 do you have the one-shot or dual-grind head or something? The #32 grinder is actually defined by the size of the dies and meat opening… by definition it has to be bigger than the #12. Unless you replaced the actual grinder with a #12 dual grind, and are just using the MOTOR that came with the #32 to drive it? Generally we talk about the two parts separately, like a #32 grinder head, hooked to a 1.5hp motor (common for 32s).

Just wondering how you have a small opening on your 32… thx!

drifter hi drifter, I see you just joined and that this is your first post! Welcome!

Allow me to point out something that I myself missed when I first got here, which will make this place more enjoyable for you! This site is sponsored and maintained by Walton’s Inc, a small meat products supplier, who happen to sell meat grinders amongst other items. They are a great company, with great folks and customer service. But this is probably not the place to come ask about which of their competitor’s products you should buy

That being said, no matter which of several forums you asked me this question, my answer would be the same: buy a Walton’s grinder. Good products, good company, unmatched customer service if you ever have issues. There are many threads on “which grinder” where folks explain why in more detail, several this week in fact, you’ll find plenty of opinions with a quick search.

I happen to have a copy of the Weston/C*****s 1hp #22 grinder, and I like it. But without question, if it ever dies I will replace with a #22 or #32 from Walton’s.

Welcome, good luck!

pasparkykid welcome! I’m from PA and DE border, so probably have a lot of same localisms you might be looking for… scrapple, lebanon baloney, Taylor Pork Roll, etc., and I’ve posted recipes for them

Well, I will be buying that “cook from frozen butterball” from now on! It was fantastic, very juicy. Thighs reached 168 as breast reached 171f, all together, almost perfectly. Very good browning. 320f for 4.5 hours, done. I thought for sure it would cook at odd rates, but from 25f at start it all worked. I did sit it in fridge for 1 night, was gonna thaw, but discovered the newfangled instructions this morning when I went to stick it in a sink of water.

I forgot to take a pic before slicing, bit here it is cut up and on plate.
Stuffing, bacon simmered green beans, carrots, gravy.

Look at this “Cook from Frozen!” Butterball turkey! Prebrined with everything I normally do! This thing may be a game changer!

My wife bought the turkey while I was off hunting. Normally I brine it in a salt, sugar, sodium phosphate mix with some injection. This Butterball has ALL that already, at about the same mix, was 99c a pound, and apparently I don’t have to thaw it.

Will report later

Grimpuppy that’s a really good post, very useful for all!

When I was testing my Jimmy Dean breakfast clone, I found that it needed 10% water added for correct texture, or it was always too dense. So I definitely think sometimes water and binder improves quality.

I havent used soy, but I do like NFDM, and sodium phosphate has made everything I’ve used it in juicier when cooked.

Wilsan yep, ziplock. I put 1 lb inba quart bag, in a lump at bottom. Squeeze it into bottom corners, and all at bottom in a cylinder. Now you can roll bag and get all air out, then seal top.

NOW, with all the air out, you can just press the sausage into a flat sheet in there. So you have an 8"x8" x half inch sheet. Stack and freeze.

To use, I just microwave for 30 seconds, then tear ziplock open flat. Cut a tic tac toe on sausage and dump into pan for 9 breakfast patties. No mess on board.

I think if I was just doing 1 kind, and fresh so I didn’t want to mix much, then I might preseason before grind. I’m not against it for any reason, as my 1hp grinder can power through stiffer meat from partly cured without issue. But I never seem to just do 1 kind in a session.

Good luck! As a guy who reads 1000 reviews for each purchase, I know lauding customer service isn’t usually what I’m looking for in a review… but in this case, it is so superior that it tips the scales, IMO.

Chris Watkins
Grimpuppy has a great answer there, about what I was going to say.
Even fresh sausage, I mix spices after grind… partly this is because I like to grind 30 to 40 lbs of pork butt at once say 20kg, 3 or 4 shoulders, to minimize cleaning. If I’m dirtying it all up, I want enough product to be worth it! But I don’t ever want 20 lbs of one sausage even, so I will do separate spice batches. Usually I do 5kg (11 lbs) of breakfast sausage, 5kg hot Italian bulk, 5kg of a gyro mix, maybe 5kg of chorizo. All just bagged in 1 lb ziplocks for pan cooking.

Even when casing, I don’t want 40 lbs of one type! So I tend to do 5kg to 6kg batches, 11 lbs to 13 lbs, as it will fit in my 20lb mixer well, and also in my 15lb stuffer. But who wants 25lbs of one brat fillingnup your freezer? So I make several types.
All this means I mix spice after grind usually. I also like my fresh sausage with a bit of extraction, so it isn’t just like meatballs.

bkirian2 I have the Meat! 1hp #22, bought my gear before I knew of Walton’s. It is solid and has no issues with heating of auger, a great piece of gear. HOWEVER, if anything breaks or I need spare parts like auger bushing, they have nothing and no plan!

Now that I have watched Walton’s and seen them in action with customers for several years, I absolutely would purchase large equipment items from them rather than their competition. The customer support and honest effort to fix any issues is just unparalleled in my experience. The #32 seems solid and Walton’s appears to source their equipment with an eye towards quality. While I have not seen their #32, if I wanted one I would for sure purchase from Walton’s rather than Meat.

Robin05 said in Started the curing process at wrong temperature.:

this case, the sausage mix had plenty of salt and was always colder than recommended for the culture, and still, the pH fell as desired below 5.3 (a little slower), I don’t understand why there would be any safety concerns.

Robin, thanks for continuing to discuss, posts on this topic are pretty rare here, so I do enjoy chatting with you!

There is zero problem for the LHP culture going from frozen, anywhere up to 110 or so. Nothing can damage it or hurt it, it is just a question of whether the culture will replicate and produce lactic acid, BEFORE SOME OTHER PATHOGEN grows out of control. The risk has nothing to do with LHP, it is all about salmonella, listeria, E. Coli, etc growing in your meat and giving it food poisoning and spoiling.

All those pathogens are oresent in your ground meat. They are everywhere. As soon as your ground meat warms above 40f or so, all those pathogens start reproducing geometrically. There are about 10 primary pathogens we worry about, and each has their own resistance to lowered water activity, Aw, and pH. The combination of BOTH lowered Aw from salt concentration more than 2.5%, and low pH below 5.3 from lactic acid bacterial acidification, is what inhibits all those pathogens from poisoning your meat for 48 hrs while your pH drops and your culture takes hold. Some cultures actively fight off and destroy others, F-LC for instance is made to fight listeria. But if you let those pathogens get hold before your culture, the baddies will fight off the good ones, too!

If 100% of your Leggs mix was salt, your sausage was 2.6% salt, with the cure1. I just looked at Leggs #10 blend, it has 320mg sodium in 1.1g, so it is 73% salt. So in reality your sausage is 1.75% salt, 2.0% including the cure1. The absolute minimum for safe production is really 2.5%, this is a number you need to calculate and be sure of–don’t just dump in a spice blend and trust.
This Leggs#10 is actually a blend to make fresh, country style pork breakfast sausage. It is NOT formulated to make dry aged sausage, and you can see that from the 1.75% salt and sugar in the blend. When making fermented sausage, you need to be bale to control the salt precisely, and the sugar also, so you end up at correct final pH.

Minced meat actually starts at a pH of 5.75 to 5.8, so your drop to 5.6 after sitting at 50f, shows it really didn’t ferment at all and barely dropped the pH, and definitely not to the safe zone below 5.3. So your risk is right there, did bad bacteria levels get too high while meat was unprotected?

Luckily, you can just wait and see. While 2.0% salt is too low to give a safe Aw, as meat dries the Aw goes down also so gets safer and safer. And your now pH of 4.9
, will help protect and inhibit most pathogens.

Anyhoo, as it dries for several weeks, if you get bad off odors, or squishy meat, or hollow spots, then you will know it got spoiled. You can press on and see how it turns out, and I think it might be ok! Good luck!

Robin05
Still can’t tell what you are making, and thus what might happen.

I believe what you’re calling cure salt #1 is the normal cure#1 pink curing salt, with 6.25% sodium nitrite and the rest salt. Cure#1 is not a fix-all preservative to allow you to leave meat warm without spoilage, it isn’t even in the top 2. Salt content is #1, high cell count of culture inoculation for rapid acidification below pH 5.3 is 2nd. By itself, cure1 will not protect your meat from spoilage.

I would strongly recommend you work in metric, using kg and grams. This massively eases the calculations and lets you quickly see how a recipe compares to standards, without having to divide by 16oz per pound…

You nitrite dosage rate of 0.9oz per 15 lbs meat is 3.75g per kg, which is 1.5 times higher than normal for comminuted or ground sausage. This is ok for dry cured products, where higher is allowed due to long aging and dry time letting nitrite dissipate. However, it is not even close to the required salt content.

Most fast fermented sausages that you’d use LHP culture in, like American pepperoni, have 2.5% salt, plus the salt from the cure1, which is 3.5g per kg meat. So that means you need 25g salt per kg meat. For some reason you used units of 15 lbs to describe your cure1 usage, a bit difficult to convert to but… should be 6 oz salt per 15 lbs. Around 25oz salt total for 62lb meat batch.

Is that roughly the salt you used? If all you used was the cure#1 salt, then I would not keep your batch, it had very poor spoilage protection for 2 days, if so…

If you don’t feel like going over your recipe, then I will just say, “good luck!” And move on.

Robin05 oh HECK! I just saw this was your first post! WELCOME!! I hope my reply is helpful, and that you keep posting how this batch does! Great to see folks making fermented stuff!