Walton's Grinders
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Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!!
Mcjagger #22 with a 1 hp motor
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YooperDog I never do more than a quarter at a time so got the #12. I don’t hunt anymore but friends give me elk a deer every year.
Fat_Bob my neighbor down the road from me is looking at processing his own deer this and I will end up hauling my #12 to his place to show him how to break down the primal and make some burger. My #22 doesn’t travel much due to its weight issue. It doesn’t react to how hard you work it, the #12 can be a little bit more finiky.
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Fat_Bob my neighbor down the road from me is looking at processing his own deer this and I will end up hauling my #12 to his place to show him how to break down the primal and make some burger. My #22 doesn’t travel much due to its weight issue. It doesn’t react to how hard you work it, the #12 can be a little bit more finiky.
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Sounds like for what you do a No12 will be more than enough. I do 25 to 30 lbs. at a time and my #12 does a great job. The one that Walton’s just put on sale is a great deal.
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Jonathon just wanted to confirm that the new waltons #32 and #22 can accommodate commercial knives and plates.
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Just a thought on buying equipment! It has been my experience that it is best to get the most you can afford to get, as I have all to often cheeped out and got a smaller or less powerful unit in order to save a little bit of money and ended up spending again to upgrade! So if this is something you see yourself continuing to do get the biggest one you can afford and don’t look back!! As it will usually be cheaper in the long run.
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always get the best you can afford or better then you are never disappointed
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I just took my #12 Walton’s grinder for a spin yesterday. Ran 20# half frozen 2" chunks of Deer and pork through it in less than 3 minutes. I would say forget the other stuff. This thing is great!
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Sorry to hi-jack this post —— but how the hell does one post a new topic? I typed a post and push the > at the top right. It disappears and a small orange chat bubble pops up in the bottom right.
- signed a 32 year old tech savvy idiot.
- signed a 32 year old tech savvy idiot.
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Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!
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Sorry to hi-jack this post —— but how the hell does one post a new topic? I typed a post and push the > at the top right. It disappears and a small orange chat bubble pops up in the bottom right.
- signed a 32 year old tech savvy idiot.
jack_frederick Go to the category you want. It needs to be a category that actually accepts posts (e.g., Home/Walton’s Community/Meat Processing). Look around the top-left of the screen, just under the category. There should be a blue, rectangular button that says “New Topic.” Click on that, and let loose!
- signed a 32 year old tech savvy idiot.
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Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!!
Mcjagger If you are fine with the extra cost, weight and size of the #22, I can’t imagine how you’ll ever go wrong with a #22 grinder. That said, a good #12 (and I have every reason to believe that the Walton’s #12 is excellent) serves a darned good portion of all home processors.
I have a #12 (not the Walton’s since I bought it before Walton’s got their own brand), and I am very happy with it. I do 10# batches of sausage, and I’m settling in to to around one per month. That’s about as much of my grinder as I ask, and I know that my grinder can handle at least twice that demand. There may be a day when I’ll want a #22, but it’ll probably be a while.
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Mcjagger If you are fine with the extra cost, weight and size of the #22, I can’t imagine how you’ll ever go wrong with a #22 grinder. That said, a good #12 (and I have every reason to believe that the Walton’s #12 is excellent) serves a darned good portion of all home processors.
I have a #12 (not the Walton’s since I bought it before Walton’s got their own brand), and I am very happy with it. I do 10# batches of sausage, and I’m settling in to to around one per month. That’s about as much of my grinder as I ask, and I know that my grinder can handle at least twice that demand. There may be a day when I’ll want a #22, but it’ll probably be a while.
TexLaw I agree, I have a #12 & #22 and my #12 gets the majority of the work these days. The #22 gets called in when we have a 100lb+ long weekend 2-3X a year. Bought the #22 first as was the best deal at the time and my small #12 died at the start of a long sausage weekend.
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I have only owned a #12 commercial grade grinder and while a #22 has some appeal, I have never felt like I needed more speed or capacity. The grinding rate is never the bottleneck in my meat processing operation. If I were doing more than 50 lbs of meat at a time, then I might consider upsizing the grinder, but that won’t be happening in my lifetime.
IMO, for the hobbyist doing batch sizes of 50 lbs and under, a more important factor than grinder size is over-all build-quality and features, like a steel gearbox, a decent quality electric motor and quality knives and plates kept sharp.
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I have only owned a #12 commercial grade grinder and while a #22 has some appeal, I have never felt like I needed more speed or capacity. The grinding rate is never the bottleneck in my meat processing operation. If I were doing more than 50 lbs of meat at a time, then I might consider upsizing the grinder, but that won’t be happening in my lifetime.
IMO, for the hobbyist doing batch sizes of 50 lbs and under, a more important factor than grinder size is over-all build-quality and features, like a steel gearbox, a decent quality electric motor and quality knives and plates kept sharp.
processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
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processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
Ozgrams said in Walton's Grinders:
processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
A commercial model would be one designed for use several times a week and possibly even daily in a business operation. They have good quality motors, gearboxes and bearings that standup to regular use. They usually are built to higher sanitary standards and hold up to regular washdowns without the water getting to the electrical system or gearbox.
Contrast that to consumer grade units that will skimp on the above features to keep them affordable for the hobby processer who will use the grinder a few time per year.
A couple of commercial brands are Hobart and Biro. Do an ebay search for used commercial grinders and you will see the commercial types. Commercial grade stuff is pricey, even when used. If you watch the business auctions for restaurants, caterers, grocery stores, deli’s you can sometimes pick up a good unit for a lot less.
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