Pro Series #22 and #32

[Tex_77]

skibumben I’d hold out, always buy bigger then you think you will need!

[skibumben]

Tex_77 Thanks. I normally do a 25# batch at a time and been using a Gourmia 800W grinder. At this point anything will be a step up.

[PJohn]

Appreciate all the replies feel like good old fashion family style get together. Thank you Jonathon for checking on #12 pro and butcher to see if there’s a reverse function. Joe Hell Agree the Kitchen aid would be more trouble than its worth. skibumben I am going to hold out for #32 pro. If you get the #12 let me know your pros and cons. Thanks again guys for sharing!

[skibumben]

This weekend I had a few people interested in buying some things I make. After considering potential, I know think I’m gonna hold out for #32 Pro if they become avail in next month.

[PapaSop]

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[PapaSop]

skibumben
Hold out for it! Have the #22 butcher series here. Incredible! The #32 are beast’s, pro or butcher!

[skibumben]

PapaSop Thanks! Looking forward to when these get in stock again for sure!

[PJohn]

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[Jonathon]

PJohn Where did you see that they were back in stock? Might you have been looking at the Pro-Cut grinders? Weston still has not given us a date on the Pro 22 and 32, at least I do not think they have.

[PJohn]

Darn your correct. Time for new glasses I will delete my dumb comment.

[skibumben]

I think I saw what you meant. Website used to show as out of stock but now it doesn’t until you click on the item and see that is back ordered until late Summer.

[PJohn]

skibumben Yes you’re right! I didn’t click because I overly focus on price. Thanks for catching that on my behalf. Now I don’t feel so stupid.

[akdave]

One thing to remember is that when you grind 1/8 for the final grind, it does not mater what grinder you have the meat must be very cold or production slows dramatically .

[Jonathon]

akdave And on smaller ones it can even be really hard with that. Recently I tried stepping down from my 22 to an 8 and was VERY unhappy with how long the second grind on 1/8 plate took and the quality of the meat. I had the meat almost frozen between grinds also.