Grinder comparison help
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So I’m torn on what grinder to get and could use some help. I don’t own a business but I also don’t do little batches either. Usually when I’m making sausage of any kind I’m doing a minimum of 10lbs but typically 25lbs and other times 50lbs. I’ve had a cheap kitchen grinder that I’ve had for a couple years and have never upgraded even though I’m doing significantly more than when I started. My last 50lb batch of Chorizo essentially wore it out. I’m thinking 3/4hp? Too small? Too big? Butcher series or Pro series? And why do I see some 3/4hp grinders on the Walton’s page that are #8 and some are #12? Hopefully this isn’t one of those topics that has been beaten to death because I don’t wanna be that guy:man_facepalming_light_skin_tone: . Thanks everyone.
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So I’m torn on what grinder to get and could use some help. I don’t own a business but I also don’t do little batches either. Usually when I’m making sausage of any kind I’m doing a minimum of 10lbs but typically 25lbs and other times 50lbs. I’ve had a cheap kitchen grinder that I’ve had for a couple years and have never upgraded even though I’m doing significantly more than when I started. My last 50lb batch of Chorizo essentially wore it out. I’m thinking 3/4hp? Too small? Too big? Butcher series or Pro series? And why do I see some 3/4hp grinders on the Walton’s page that are #8 and some are #12? Hopefully this isn’t one of those topics that has been beaten to death because I don’t wanna be that guy:man_facepalming_light_skin_tone: . Thanks everyone.
If you haven’t read this article I would, it may answer some of your questions. https://meatgistics.waltonsinc.com/topic/783/meat-processing-equipment-101-grinders/2
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Tex_77 that’s perfect. Thank you!
Njlungbuster No problem, and if you haven’t already, click on this link and join Team Blue!
https://meatgistics.waltonsinc.com/groups/team-blue -
Tex_77 I’m actually already on the correct team. Just can’t figure out how to get it to show up so people see it.
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Tex_77 I’m actually already on the correct team. Just can’t figure out how to get it to show up so people see it.
Njlungbuster Click on your profile icon in the top right corner, click on edit profile, under groups select Team Blue, and click save at the bottom.
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Njlungbuster I just got a new grinder that I can’t wait to try out! It’s a bit of an upgrade from the #8
Better Living Through BBQ!
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Njlungbuster I just got a new grinder that I can’t wait to try out! It’s a bit of an upgrade from the #8
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So I’m torn on what grinder to get and could use some help. I don’t own a business but I also don’t do little batches either. Usually when I’m making sausage of any kind I’m doing a minimum of 10lbs but typically 25lbs and other times 50lbs. I’ve had a cheap kitchen grinder that I’ve had for a couple years and have never upgraded even though I’m doing significantly more than when I started. My last 50lb batch of Chorizo essentially wore it out. I’m thinking 3/4hp? Too small? Too big? Butcher series or Pro series? And why do I see some 3/4hp grinders on the Walton’s page that are #8 and some are #12? Hopefully this isn’t one of those topics that has been beaten to death because I don’t wanna be that guy:man_facepalming_light_skin_tone: . Thanks everyone.
Njlungbuster id go with a minimum of a #22 throat and 3/4hp motor. If money is right step up to the 1hp.
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twilliams I thought that a bit too. My co-worker used it and said that he hard a hard time keeping up with it and commented that it was super quiet. I can’t wait to use it tonight!
Joe Hell nice
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Njlungbuster id go with a minimum of a #22 throat and 3/4hp motor. If money is right step up to the 1hp.
twilliams I don’t think that will be an option. That’s a little pricey bumping up to a #22. Hmmm damn
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twilliams and there aren’t any in stock
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Njlungbuster the #8 butcher series will certainly be an upgrade over the home style #8 you have now, however doing 50 lb btaches could get tiresome on a #8, especially the 2nd grind through a 1/8" plate would take a long time. I used a #12 butcher series in all of our videos for a few years and was very happy with it BUT I very rarely did full 25 lb btaches. A 50 lb batch on a 2nd grind on a #8 Butcher is going to take a while. I think you would be happier with a #22/#32 either butcher or pro. Throat size of a #8 butcher is 2-3/8" a #22 pro (I don’t have a butcher to measure) is 3". That might not seem like a lot but it really is a huge difference!
TL;DR A #8 butcher will be an upgrade but if you are ding mostly 25 + lb batch size, you might want to seriously consider going #22
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Jonathon thanks for the advice. Guess I’ll be waiting a while for new stock. Any ideas on how long that’ll be?
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Njlungbuster We are being told March but it’s been a while since we got an update, if we hear anything we will absolutely share that information!
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Njlungbuster We are being told March but it’s been a while since we got an update, if we hear anything we will absolutely share that information!
Jonathon ok thanks
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So I’m torn on what grinder to get and could use some help. I don’t own a business but I also don’t do little batches either. Usually when I’m making sausage of any kind I’m doing a minimum of 10lbs but typically 25lbs and other times 50lbs. I’ve had a cheap kitchen grinder that I’ve had for a couple years and have never upgraded even though I’m doing significantly more than when I started. My last 50lb batch of Chorizo essentially wore it out. I’m thinking 3/4hp? Too small? Too big? Butcher series or Pro series? And why do I see some 3/4hp grinders on the Walton’s page that are #8 and some are #12? Hopefully this isn’t one of those topics that has been beaten to death because I don’t wanna be that guy:man_facepalming_light_skin_tone: . Thanks everyone.
Njlungbuster hey,first off I’ve been grinding n making sausage for a long time. Started with my dad and his #10 hand grinder when I was about 13 I’m 62 now and this is what I think we use a #12 grinder and do 200-250# of venison a year plus I do 10-25# batches of sausage every couple of months. I’ve done 1000s of # though that grinder over the last 10 years I’ve had it. But I would go with a 22 because you don’t have to cut the meat so small-bigger throat less prep, not that much more money. My 2-cents
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Thanks ziek . I appreciate it.
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