beehive i would assume the package you bought might have some usage instructions on it?

McDonald’s to revamp burger patties in major fast food overhaul: ‘No more dry patties’

Tyson CEO Confesses Company Culture Was Lazy After Pandemic

American Royal Hosts Barn Raising at New Site

Want More Calves Born in Daylight? Feed The Cows at Night Austin Walton ask your brother in law if he buys into this.

Bringing the beef to the rest of the world
Austin Walton Jonathon Great Kansas family here. They lost almost everything several years ago in a wildfire. I’ve had their beef before and it is excellent.

Beef producers outraged by UN pushing Americans to limit meat consumption: ‘Misguided’ Jonathon does this make your blood boil?

Creekstone Farms in Ark City filets competition in ‘best steak’ contest Jonathon you should get someone from Creekstone on the podcast

US allows pork plants to keep operating at accelerated speeds

Tyson Foods debuts highly automated $300M poultry plant in VA

Think Twice Before You Sear Meat With Freshly Cracked Pepper

McDonald’s Has a New Adult Happy Meal, and It Comes With a Classic Toy

The Dog Haus Bacon Cheeseburger Sausage Features High-Quality Ingredients

Butch Green its already out

Bob Stehlik just bought it as is.

Bob Stehlik Walton’s Soluble Turkey Injection

Injected, brined and smoked turkey breast.

As always processhead hit the nail on the heat. Walton’s carrys a mild and hot Italian sausage seasoning that are great!

kyle you need both! Grind it, then hide it!

processhead but when you need to get rid of evidence a #32 is the way to go!

processhead thoughts?

Cooked a tri-tip tonight.

drifter you may want to check out this video https://meatgistics.waltons.com/topic/1447/how-to-grind-meat-tips-tricks-meat-processing-equipment-207?_=1701040334879 It speaks to the Pro-Cut #22 vs Weston 22. This is an older video, as Walton’s has now developed there own line. Maybe Jonathon should me a new video with this comparison with the Walton’s #22.

nicholls47 are you looking at a commercial unit, or more one for home processing? Being you are concerned about final product weight, I’m going to assume its for commercial use. You answer might lie in this video https://meatgistics.waltons.com/topic/1087/tender-jerky-without-a-tumbler-another-live-stream?_=1701040024261

I wouldn’t think it would really be a great deal of weight, but in selling product every ounce counts.

Pivodog i believe that are just a remake of the old PK 100 with a couple bells and whistles, but manufactured overseas thus the better price point.

Procut or buy a Walton’s grinder.

Denny O its pretty regional out of Texas

I think the D must have stayed up toblate last night

Bacon in the making i would probably work, but i would think its going to mix better with ground meat. Everyone has their own process, so if it works for you then keep after it.

Bacon in the making should hold up fine. I make several hundred pounds of sausage a year no issue. Now question, are you mixing gound meat or whole muscle, because i believe its only designed for ground meat.

Appears to be pretty mild, us Midwesterners are a hardy bunch, not much can keep us down!