New Grinders
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A beast for sure. Looking forward to reading your review on its grinding capabilities!
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So look what just showed up today! New Walton’s #22. I knew it would be big, but I swear, this thing could probably grind up my old grinder. Will hopefully be running some venison snack sticks this weekend.
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Fat_Bob Oh yeah. I’m doing some trial runs, so this was just a 5 lb batch. It chewed through that meat in like 30 seconds!
Second grind was a breeze and was so fast I just did a third grind for fun (and because the “small” plate is still 4.5mm). They’re curing over night. I’ll smoke them tomorrow and post up a pic. -
I noticed that none of the new grinders have the reverse option. For the price you would think one of them would offer it. Now I am debating if this is a deal breaker for me. It’s disappointing after waiting for the temporary out of stock grinders with reverse options to be back in stock, yet still out of stock.
What are some of your thoughts about the absence of reverse on new grinders?PJohn not acceptable, my opinion. Every grinder should have that option. But maybe its my process that is the problem. I like to keep everything as cold as possible. So i am grinding meat at 50 -60% frozen and my pork fat 100% frozen. If i get a chunk of fat a bit too big it will stop the auger. This is where i need reverse. Dont happen often but none the less its needed for that scenario. Typically it chews right through it
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PJohn not acceptable, my opinion. Every grinder should have that option. But maybe its my process that is the problem. I like to keep everything as cold as possible. So i am grinding meat at 50 -60% frozen and my pork fat 100% frozen. If i get a chunk of fat a bit too big it will stop the auger. This is where i need reverse. Dont happen often but none the less its needed for that scenario. Typically it chews right through it
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I don’t see you really needing reverse. I just got done grinding 9# of fresh horseradish root with a Weston #8. That’s like shoving a 2x2 in your grinder. Never once did it jam up and need to be reversed. Yes mine has reverse, but I did manage to all but burn it up! Yup, let the smoke out. LOL Glad the new #12’s are going on sale Tuesday! woot-woot, new toy coming up.
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I’m no expert, but I’ve never needed reverse. I usually process 3 deer a year (mostly ground) and several pork shoulders to mix into the sausage. Never have I used reverse. I’m sure some people might have a need for it, but I don’t believe I do.
The #22 ground up this stuff so fast. I wish I would have had it a month ago in time to do most of the venison grind for the year. I’ll still use it throughout the year as I grind more meat for sausage though.
The sticks came out great. Used Willie’s seasoning, Sure Gel, and high temp Pepper Jack into 19mm smoked casings. Held overnight (no accelerator). Followed the recommended smoke schedule in my Pit Boss. Mmm.
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I’m no expert, but I’ve never needed reverse. I usually process 3 deer a year (mostly ground) and several pork shoulders to mix into the sausage. Never have I used reverse. I’m sure some people might have a need for it, but I don’t believe I do.
The #22 ground up this stuff so fast. I wish I would have had it a month ago in time to do most of the venison grind for the year. I’ll still use it throughout the year as I grind more meat for sausage though.
The sticks came out great. Used Willie’s seasoning, Sure Gel, and high temp Pepper Jack into 19mm smoked casings. Held overnight (no accelerator). Followed the recommended smoke schedule in my Pit Boss. Mmm.
gChart sticks look good. Makes me hungry. I also am in the camp of no reverse is not a big deal. in 15+ years, never said to myself “boy reverse would be nice”. My grinder I use now is the weston #12 butcher series and even half frozen meat don’t slow it down. It grinds as fast as I put it in.
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I’m no expert, but I’ve never needed reverse. I usually process 3 deer a year (mostly ground) and several pork shoulders to mix into the sausage. Never have I used reverse. I’m sure some people might have a need for it, but I don’t believe I do.
The #22 ground up this stuff so fast. I wish I would have had it a month ago in time to do most of the venison grind for the year. I’ll still use it throughout the year as I grind more meat for sausage though.
The sticks came out great. Used Willie’s seasoning, Sure Gel, and high temp Pepper Jack into 19mm smoked casings. Held overnight (no accelerator). Followed the recommended smoke schedule in my Pit Boss. Mmm.
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