Grinder comparison help
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try this address http://buffalotools.com/manuals/sm07528manual.pdf
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Denny I’d like to see that as well
blackbetty61
go to you tube #32 meat grinder 1 hp motorLet me know if you need the material list
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I upgraded to the Weston #22 and I’ve owned every size down from there… I have a #12 gander mtn 3/4hp in moth balls right now as my backup and it can’t hold a candle to the #22. Plus if you’re doing a small batch it does a great job stuffing off the 2nd grind. #teamorange
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Hey chico,I’m with u but what I don’t get is it’s not the size of the grinder or # per minute it’s the throat size. They all talk about how much u can do in a minute, but what about prep? My first grinder my uncle left me, home made,old 1 horse (huge) n a #12 Chicago head. I could throw a 2×5 inch chunk in or bigger( watch fingers) but grnd a little slower,who cares. I think if Walton’s made a 12 with a large diameter throat(at least 4 inches deep) n gear it down, that’s a winner-- less prep means faster. Pounds per minute are a marketing scam
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would love to have a grind off with you. LOL go to youtube and type in #32 meat grinder 1 hp motor look at the size of the pieces of meat going into the grinder. the whole project was 1/2 the price of a off the shelf unit plus you have the capacity to do a whole hog,steer,elk,or deer if needed. #32 grinding auger is about the size of my forearm. the capacity is there. Proof is in the pudding
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Hey chico,I’m with u but what I don’t get is it’s not the size of the grinder or # per minute it’s the throat size. They all talk about how much u can do in a minute, but what about prep? My first grinder my uncle left me, home made,old 1 horse (huge) n a #12 Chicago head. I could throw a 2×5 inch chunk in or bigger( watch fingers) but grnd a little slower,who cares. I think if Walton’s made a 12 with a large diameter throat(at least 4 inches deep) n gear it down, that’s a winner-- less prep means faster. Pounds per minute are a marketing scam
ziek Very true, the prep is where your time is ate up. We have some times 8 to 10 people chunking up meat, so ate meat chunks are different sizes, thus requiring a lot of meat stomping. I like the meat to fall right in thus controlling the grinding better. Would have to be much more carful to keep body parts out of a 32. Most of our group are very carefull, but theres always the one.
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Tex_77 I run the parts list I gave you for the build your own grinder. The motor I used is discontinued. But they superseded the part number with a new part number and motor that looks the same. Here is the new part number for the motor MTR2-001-1AB18 also on there wbs site they have video of the gear box with a exploded view of the internal guts. I guarantee you will find no heavier.
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Tex_77 I run the parts list I gave you for the build your own grinder. The motor I used is discontinued. But they superseded the part number with a new part number and motor that looks the same. Here is the new part number for the motor MTR2-001-1AB18 also on there wbs site they have video of the gear box with a exploded view of the internal guts. I guarantee you will find no heavier.
Denny I noticed that when I looked at it the day you sent me all the stuff. Thanks for all of the information.
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Denny I noticed that when I looked at it the day you sent me all the stuff. Thanks for all of the information.
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Tex_77 Did you look at the youtube clip #32 meat grinder 1 HP yet it shows the beast in action
Denny Yes, it looked like a pretty serious machine.
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Denny I don’t see why not. I’m intrigued myself. I love diy stuff. That’s why I’m here lol. Diy sausage, diy jerky, diy bacon, etc lol.
I run all the parts to build the the grinder. they discontinued the motor I used but have a exact fit look alike motor th replace it. My guess they changed suppliers. here is the new part number. From Automation Direct MTR2-001-1AB18
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Denny it’s all good. I ended up buying one I really liked.
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I have used a 1 1/2 hp #12 thunderbird for years and love it but got a smoken deal on a new Weston 1 1/2hp #32 Butcher series and love it, ground down to 1/8 and does it in 1/2 half the time of my old #12 which is a great grinder. I really think if you can afford it and are really into the hobby, I would get a #12 with 1 hp motor.
Dave -
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 I bought a grinder 2 months ago. I make nothing smaller than 12.5 lbs. usually 25 lbs. I bought a #12. I’m extremely happy with it. I grind, n mix with it. On average I make 50 pounds of meat products per month. I also bought a extra fine face plate, use this for hotdogs and other products that require small particular size. Good luck with your decision.
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I do all the final grind with meat and fat mixed for snack sticks and summer sausage 1/8 and my old #12 served me well and is now my back up and I really didn’t need the #32 but am glad I got it. I just cuts the grind time down by 1/2 but it does not do any better job than my #12
Dave
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I have used a #12 for years and love it but wanted one with a bigger throat and just got a great deal on a #32 Weston Butcher series and was ecstatic About its performance. I think it cut my grinding time in 1/2 and the performance with an 1/8 plate was exceptional. I really wanted a 2hp #32. but the price was nearly double the one I got.
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LONG POST ALERT
Hey guys I’ve come to the conclusion that my sausage making hobby has out grown my grinder. I’ve been looking into a new one but could use some direction.
I’ve been using a Gourmia kitchen grinder that says it is 800 watts. It honestly has been pretty good for single grinds but recently doing a double grind for a 5 pound batch of snack sticks it seemed like forever
I’ve been looking in the $300-$450 range.
Currently I make a batch of sausage/snack sticks about once a month sometimes twice and usually do batches between 5 pounds and 10 pounds. Although I’ve been finding that it is probably better to go with the bigger batches and vac and freeze them. Would have less cleanup time overall, especially now that I have the mixer.
I do see myself getting into making summer sausage and all but I usually do all the processing alone so I honestly don’t think I will go much larger than 25 pound batches.
I have an 11lb stuffer, 22lb meat mixer, and a food saver vac sealer.
I’ve been looking at everything from the Weston butcher 8, 12, or 22, the Weston Pro 8 or 12, the Walton 8 or 12.
Wondering what features are more beneficial as a home processor making stuff for friend and family. Should I sacrifice HP for plate size? Does the Waltons one have features over the Weston because it seems like for a similar price the Weston pro has .25 more HP. I would think it’s better to ere on the larger size than get something too small, but if the larger ones would be way overkill I can definitely think of some other places to spend that extra money.
Initially I was thinking the Weston pro 8, but then thought maybe a larger plate size even if the motor is smaller would be better. I.e. the Weston butcher series in 22.
I think for the frequency and quantity I do, the difference in grind time will not matter all that much other than concerns with the meat getting warm and food safety.
Also sorry if this is a dumb question but does the throat size increase as the grinder number goes up.
Sorry if this has been addressed before, other than the post above, but I am severely suffering from paralysis by over analysis.
Any input is greatly appreciated.
Thanks. -
LONG POST ALERT
Hey guys I’ve come to the conclusion that my sausage making hobby has out grown my grinder. I’ve been looking into a new one but could use some direction.
I’ve been using a Gourmia kitchen grinder that says it is 800 watts. It honestly has been pretty good for single grinds but recently doing a double grind for a 5 pound batch of snack sticks it seemed like forever
I’ve been looking in the $300-$450 range.
Currently I make a batch of sausage/snack sticks about once a month sometimes twice and usually do batches between 5 pounds and 10 pounds. Although I’ve been finding that it is probably better to go with the bigger batches and vac and freeze them. Would have less cleanup time overall, especially now that I have the mixer.
I do see myself getting into making summer sausage and all but I usually do all the processing alone so I honestly don’t think I will go much larger than 25 pound batches.
I have an 11lb stuffer, 22lb meat mixer, and a food saver vac sealer.
I’ve been looking at everything from the Weston butcher 8, 12, or 22, the Weston Pro 8 or 12, the Walton 8 or 12.
Wondering what features are more beneficial as a home processor making stuff for friend and family. Should I sacrifice HP for plate size? Does the Waltons one have features over the Weston because it seems like for a similar price the Weston pro has .25 more HP. I would think it’s better to ere on the larger size than get something too small, but if the larger ones would be way overkill I can definitely think of some other places to spend that extra money.
Initially I was thinking the Weston pro 8, but then thought maybe a larger plate size even if the motor is smaller would be better. I.e. the Weston butcher series in 22.
I think for the frequency and quantity I do, the difference in grind time will not matter all that much other than concerns with the meat getting warm and food safety.
Also sorry if this is a dumb question but does the throat size increase as the grinder number goes up.
Sorry if this has been addressed before other than the post above and for the lengthy post, but I am severely suffering from paralysis by over analysis.
Any input is greatly appreciated.“A smooth sea never made a skilled sailor.”
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