Walton's Meat Mixer?
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Found it! https://youtu.be/pY8GZc6hZ8A?t=5246
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NDKoze and lkrfletcher Absolutely we are! We should have the mixers in fairly shortly, maybe in the next 30 days. They are going to be a 50 lber that will hook up to Weston and Walton’s grinders (possibly others but we don’t know for sure) and a 20 lb. The 50 lb will be priced just about the same as weston 44 and the 20 should be in that same price range maybe a couple of bucks cheaper. The real advantage to the 50 lber other than the 6 lb additional capacity is that it comes on a stand that lets you rotate it to load and dump meat out of it easier. I showed it off on some livestream somewhere. I’ll see if I can find it.
Jonathon thank you very much.
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Found it! https://youtu.be/pY8GZc6hZ8A?t=5246
Jonathon Thanks for the information! I think I actually watched that livestream, but must have forgot that you showed it.
The new mixer looks really good. I am definitely going to hold off on buying a new grinder/mixer until you release yours.
Hopefully, you guys will have some sales when they come in or at least around deer season.
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NDKoze We will be giving away a few when they come in as well!
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I’m just getting started and I am considering a mixer purchase. Since I am not doing huge batches yet,what is the minimum and maximum amount of product for the 20 and 50lb units.
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I’m just getting started and I am considering a mixer purchase. Since I am not doing huge batches yet,what is the minimum and maximum amount of product for the 20 and 50lb units.
samspade I believe the minimum on the 50,# is around 12.5#. Not sure on the 20, but I’d guess 5# to be on safe side.
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I would think 5lbs and under by hand. 20lb mixer works well for me. 2 B.O. pork butts will give you 16-18lbs. Add your water and spices… Will make apx 100ea 4" links. For me that’s about 7hrs work. I work around the 25lb mark, making a variety of sausages /hamburgers & ropes . Any more than that is a refer / time issue during the processing. But i do compound my own seasonings.
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Jonathon,
You guys could really capitalize on cabelas incompetence if you determine that your new mixers will fit on a carnivore grinder. Many of us bought the cabelas grinder to have reverse for a mixer. Now cabelas are out of stock and rumor has it they will never be in stock again. Carnivore grinders have a female 3/4" 6 splined shaft. -
I say that reverse will be a must on my next grinder. I have a 1hp 12# LEM. (8 years) Works great with their mixer tilt tub , but reversing the mixer would be wonderful. Would never think about hand cranking.
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Cabelas carnivore seems to be the only reputable brand with reverse. Plus they have reverse on all sizes.
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Thanks for the good info smokinbubba Will that mate up with the LEM 20# mixer? I worry that Cabeles my be out of business by the time i can convince my Wife that a new grinder is a life staple, and our life would be worthless without it
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Joe,
I have read that LEM and Cabelas are not cross compatible. I have a LEM 20lb manual mixer but it was never meant to be powered by a grinder. No gearbox…yet -
I guess i got lucky. Mine it is powered by their grinder, and it also comes with a handle, fits 3/4 hp and up (LEM). This is the tilt tub model. Gosh they got really expensive. I bought mine when LEM was jus starting. Wonder if you could retro fit. I have the parts book, would that help. I’ve talked to LEM many time over the years. Truth is they are just a purveyor of China imports. They always have a 25% off sale a day or two before Christmas. Joe
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I’m pretty handy and have a machine shop in my garage. I may fab up a gearbox for my 20lb lem if I can’t get a 50lb tilt mixer.
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Don’t know Bubba. The 50lb mixer is a monster. Do you make 30-50lb batches? That’s a lot of meat. i can only handle a 20-25 a batch. I worry about refrigeration and working space. Cleanup is another factor. If i am making 200 sausages, for me 2 20lb batches are easer to handle. Of course i work by my self. With a machine shop you could use a motor and pully reducer if space is not an issue.
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Don’t know Bubba. The 50lb mixer is a monster. Do you make 30-50lb batches? That’s a lot of meat. i can only handle a 20-25 a batch. I worry about refrigeration and working space. Cleanup is another factor. If i am making 200 sausages, for me 2 20lb batches are easer to handle. Of course i work by my self. With a machine shop you could use a motor and pully reducer if space is not an issue.
JoeB there was discussion on this, with most seasoning being for a 25 batch, why is there no 25# mixer? Per Austin if you are adding in cheese to that you will be over 25# so you’d really need a 50# mixer. If you’re making small batches, the 20# will probably get you by, but myself personally when I get a mixer, it will be a 50# mixer.
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Well tex i can only draw from my experience that a 20# mixer will hold 25#. Done it many times before. just like i can say that my 25# stuffer is better with 20#. I guess i don’t consider my 25# mixed batch small. As i said before 2 pork butts and water… Never in 30 years had a problem. I will say this: i blend my water (1oz per kg)/ 2lbs of cheese / 1 egg white per kg and seasoning in water then add as it’s mixing, it dissipates better. Correction: the frozen cheese is added last by itself if used. Every man selects his tools of choice. This is just my opine. So be it.
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Well tex i can only draw from my experience that a 20# mixer will hold 25#. Done it many times before. just like i can say that my 25# stuffer is better with 20#. I guess i don’t consider my 25# mixed batch small. As i said before 2 pork butts and water… Never in 30 years had a problem. I will say this: i blend my water (1oz per kg)/ 2lbs of cheese / 1 egg white per kg and seasoning in water then add as it’s mixing, it dissipates better. Correction: the frozen cheese is added last by itself if used. Every man selects his tools of choice. This is just my opine. So be it.
JoeB so what’s the egg white for?
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In most German sausage it’s used as a natural binder. Check any old sausage recipe… Brats (all 20 different kinds) Most are 4 or 5 seasoning, normally dictated by their geographic location, and the spice is normally what is in there local. It is the predominate signature of that sausage. I do natural w/ cure #1. That’s why i make my own sausage… Too much crap in the store bought. Don’t get me wrong I’m not knocking the premix, i do mine with the basics… Compound my own. As sausage was originally made. Has to be egg whites, I use it in most of my sausages. Just one man’s opine Thanks for asking Tex.
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Wow censored for the word c**p… Sorry
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