Jonathon Cool putting it in now!! I am on disability and have to save money any where I can or I will never be able to afford to do much of any of this.

Austin To you and yours a Very Marry Christmas and a Great Coming Year!!!

I was just looking at the Small Batch Conversion Chart! I am to say the least a little dismayed that you don not have a conversion for people that are using Grams!!! I would venture a guess that there is a fairly large number that use Metric for weighing out small batches and all batches for that matter as it is by far easier to calculate accurate amounts of any Seasoning with a simple meat to seasoning ratio! I have no doubt that more and more are realizing that it is more accurate and being base 10 across the board MUCH easier to do simple math to scale any batch to what ever size you like! Yet you do not have a Grams to meat ratio number for any of the seasonings. For example: 500g test batch, seasoning ration is say .02 to a gram of meat, that would be: 500 x .02 = 10 grams of seasoning in this example!! 628g of meat 628 x .02 = 12.56g of seasoning! Simple easy fast no interpolation no guessing if the spoon is packed, heaping, scraped level, if you have .38 of a teaspoon, ETC. you get the correct amount every time. This ratio and the simple instructions to use it should be printed on the bag of spice mix, eliminating the need to look it up , with the possibility of accidentally looking at the wrong line on the chart, or the need to take the time to do so, as everything you would need is there in your hand!

YooperDog A breaker bar would still require taking it of and putting it back on in a new position and you would still need a socket to fit the stud on the stuffer so a ratchet handle preferably a 1/2 inch drive would work great I would think as most of them are about the same length or a little longer than the original handle.

I have been looking to have fabricated a socket that will fit the lug of the stuffer crank handle. One that would fit either a 3/8 or 1/2 inch ratchet! This would allow the user to pull down on the handle instead of either taking it off and reattaching it or just trying to turn it all the way around. Pulling down is by far easier than pushing it back up on the back side of the crank and the ratchet would make it for faster than fumbling with taking the handle off and repositioning it.

Also by simply printing the ratio for a blend on the bag, you eliminate possible errors in jumping lines on a chart (don’t ask why I feel that may be an issue) and the need to go online to look it up.

I am a little befuddled. At first, I thought that the motor was overheating, but it isn’t. It is all upfront whatever the issue is. Seems that the heat is being conducted into the auger from the spline insertion as it is getting hot and the area the insertion and casing around it are not.

The Seasoning I listed is not a cure it is a seasoning which is why I said that I was using it as a seasoning that will be used on a loin that will be dry rub cured! My question was not about curing, it is about using the seasoning on a pork loin and if anyone has any input on that.

The problem is that it is only available to a Commercial Processor or to a company that supplies Commercial Processors. We as home Processors cant get it unless a company like Walton’s gets it in as a product to sell. The things on that label are mostly for binding, texture, color or curing, and a few for taste lol.

PapaSop Ya that was my first indication something was wrong when steam started coming up out of the through of the grinder head. Then it had steadily gotten worse to the point that the meat is starting to sear like you were saying.

Jonathon Here is one showing the thickness of the Washer!

Jonathon It looks fine with minimal wear, there have been less than 200 pounds of meat put through it at this point. The auger is not going back into the head any further than it did new, the Plates still protrude about halfway from the rim of the head as they did from the beginning. So there is no sign that it is wearing thin back there. I will swap it out if you can send a new one to see if that is it. here is a picture of the one I have sorry my phone camera kinda sucks.IMG_20221115_172144_5.jpg

Ridley Acres Most likely. In the past, on older grinders, I have used if you didn’t put the washer on the back you also got a really poor grind, as well as the knife, was not pressed to the plate properly.

processhead I tried running it looser and a bunch of meat squeezes past the outside of the plate.

Ridley Acres There is no room for one. If I added anything to the back of the auger I would not be able to seat the plate on the notch at the bottom, it just fits now with nothing added.

Ridley Acres The Auger shaft on Walton’s #22 is not like what you are showing. The Grinder head has a plastic bearing surface pressed into the back where the Auger is inserted into it.

PapaSop Ya that was my first indication something was wrong when steam started coming up out of the through of the grinder head. Then it had steadily gotten worse to the point that the meat is starting to sear like you were saying.

I am a little befuddled. At first, I thought that the motor was overheating, but it isn’t. It is all upfront whatever the issue is. Seems that the heat is being conducted into the auger from the spline insertion as it is getting hot and the area the insertion and casing around it are not.

processhead That is my thinking as well I just don’t see a way to service the gearhead in the grinder there is no fitting and you don’t seem to be able to open it to lube the gearing.

Does anyone know if there is a way to Lube the gearing on Walton’s #22 Grinder? I got one a little over a year ago and it is overheating badly. In the time it takes to grind 25 pounds of meat the back of the auger gets so hot that you can hear the meat sizzle when I put it down the Shoot. I contacted Customer service and have yet to get a reply from them. So I thought I would post here and see if anyone has any ideas. And yes I freeze the grinder head and the meat is partially frozen when I grind it. It has always warmed up, but it has gotten considerably worse over time.