Walton's Meat 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.
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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JoeB Don’t worry about the censor, it happens to almost everyone.
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Thanks Tex. I guess I’m a little passionate ref sausage making. Again this is just one man’s opine. You’re very kind with your thoughts. But I’ll restate most sausages are salt, pepper and the predominate spice or 2 of their region. Egg white is just a natural binder, and water is used to make stuffing easer. Joe
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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 said in Walton's Meat Mixer?:
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.
I usually make small batches. 10-20lb max. I wish someone would make a 25lb tilting that would couple to a carnivire grinder! I love my LEM 20lb manual but cranking that thing with bad shoulders is becoming too much. I ordered a gearbox online today for cheap. Will see what it will take to adapt it to the grinder/mixer.
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Bubba, let me know how gearbox works out. Just curious, if your hand crank 20 handles your needs why would you need a 50 power driven? Sometimes bigger is not better.
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The hand crank is killin my bad shoulders. 2 trips to bone crusher to get good again after a day of sausage fun. Agreed bigger is not better but if I want to do bigger batches in the future, the 50lber would be nice. I will keep the 20lb to do smaller batches if I can get the gearbox thing to work. Can NEVER have too much sausage equipment!
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Understand Bubba, Never ever talk bad about a man’s sausage equipment. More consequences than talking bad about his wife!!
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My wife tells me I could have purchased tons of sausage at the store for what I have invested in sausage equipment. I tell her that’s not the point. She usually rolls her eyes.
You should see the look on her face when another Waltons box shows up at the door! -
I’m sure it’s a look of glee, knowing that you’ll be home making great sausages for her because of your undying commitment for her wellbeing… That being said there are ways to cut cost dramatically and make good sausage. Just takes a little more work on your part to learn and develop the art of how to make sausage from scratch. Send me an email and ill give you a few
web links. -
smokinbubba Yup, pretty sure ours are exactly the same as that. However I can’t guarantee it. Our Mixers are on their way and should be here soon.
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