Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Meat Processing
  5. Grinder? LEM vs Weston vs Pro Cut?

Grinder? LEM vs Weston vs Pro Cut?

Scheduled Pinned Locked Moved Meat Processing
17 Posts 10 Posters 1.6k Views 9 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #7

    Joe1 Some people will grind twice through a 3/8 but I think once through a 3/8 and the second time through a 3/16 is a better product unless you are looking for something like chili and that is usually a large specialty plate.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

    Joe HellJ 1 Reply Last reply
    1
    • JonathonJ Jonathon

      Joe1 Some people will grind twice through a 3/8 but I think once through a 3/8 and the second time through a 3/16 is a better product unless you are looking for something like chili and that is usually a large specialty plate.

      Joe HellJ Offline
      Joe HellJ Offline
      Joe Hell
      Team Blue
      wrote on last edited by
      #8

      Jonathon I run twice through a 7mm plate for both pork and beef. This is what I use for sausages, burger/breakfast patties and bulk packs.

      Better Living Through BBQ!

      1 Reply Last reply
      2
      • M Offline
        M Offline
        mudmuppet
        wrote on last edited by
        #9

        Jonathon whats your thoughts on the LEM dual grind

        Tex_77T 1 Reply Last reply
        0
        • M mudmuppet

          Jonathon whats your thoughts on the LEM dual grind

          Tex_77T Offline
          Tex_77T Offline
          Tex_77
          Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
          wrote on last edited by
          #10

          mudmuppet speaking for Jonathon, I’m sure his thought is just buy a Walton’s grinder.

          Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

          1 Reply Last reply
          0
          • G Offline
            G Offline
            glen
            Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
            wrote on last edited by
            #11

            I had not heard of dual grind technology before, Pretty pricy but may be good for high volume dual grind applications

            Give a man a fish and he eats for a day
            Teach a man to fish and he drinks beer for a lifetime

            1 Reply Last reply
            0
            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #12

              mudmuppet If that actually worked well they would find a way to be put on commercial grinders and they don’t. How a commercial grinder would handle this is called a gemini system and it is one grinder feeding the hopper of a 2nd grinder, which would be far more expensive than 1 grinder that did it twice. I can’t speak for 100% sure but when we think about it I see it as a bad idea. Your 1st grind is always going to be faster than your second, even if you go through the same size plate. The protein has already broken down so it is harder for the auger to grab it. So, when you have a small 3" distance between 1st and 2nd grind the protein is going to be unnecessarily stressed between those two points. Now, maybe they made adjustments and the outside knife runs faster than the inside knife but then we seem to be sacrificing the 1st grind for the 2nd.

              Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

              1 Reply Last reply
              0
              • smokinbubbaS Offline
                smokinbubbaS Offline
                smokinbubba
                Team Orange Sous Vide Regular Contributors
                wrote on last edited by
                #13

                I have found that LEM products are quality but pricey. My go to now is a cabelas #12 pre carnivore (Weston) and it is awesome. Key is COLD meat like almost frozen. It does not matter what grinder you have, if your meat is not almost frozen, you are going to struggle. If I had to do it again, I would have went with a Weston #22 butcher series (has reverse) and called it a day. They can be hard to find now tho. Look at Home Depot.com believe it or not. Will set you back 5 bills.

                If the women don’t find you handsome, they should at least find you handy - Red Green

                1 Reply Last reply
                0
                • M Offline
                  M Offline
                  mudmuppet
                  wrote on last edited by
                  #14

                  Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

                  PapaSopP smokinbubbaS 2 Replies Last reply
                  1
                  • M mudmuppet

                    Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

                    PapaSopP Offline
                    PapaSopP Offline
                    PapaSop
                    Team Orange Power User Veteran
                    wrote on last edited by
                    #15

                    mudmuppet
                    You wont be disappointed! 👍

                    1 Reply Last reply
                    0
                    • M mudmuppet

                      Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

                      smokinbubbaS Offline
                      smokinbubbaS Offline
                      smokinbubba
                      Team Orange Sous Vide Regular Contributors
                      wrote on last edited by
                      #16

                      mudmuppet where did you find the weston in stock?

                      If the women don’t find you handsome, they should at least find you handy - Red Green

                      1 Reply Last reply
                      0
                      • M Offline
                        M Offline
                        mudmuppet
                        wrote on last edited by
                        #17

                        smokinbubba I got it off a program called guidefitter

                        1 Reply Last reply
                        0

                        Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                        Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                        With your input, this post could be even better 💗

                        Register Login
                        Reply
                        • Reply as topic
                        Log in to reply
                        • Oldest to Newest
                        • Newest to Oldest
                        • Most Votes


                        Sponsored By:

                        Sponsored By Walton's Inc

                        Sponsored By:

                        Sponsored By Walton's
                        Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                        Meatgistics
                        X

                        Register Now For Complete Access To Meatgistics!

                        Sign In Register
                        • Login

                        • Don't have an account? Register

                        • Login or register to search.
                        • First post
                          Last post
                        0
                        • Home
                        • Walton's
                          • Home
                          • Seasonings
                          • Casings
                          • Packaging
                          • Supplies
                          • Equipment
                          • Smoking/Grilling
                          • Sales
                          • Giveaways
                        • About Us
                        • Topics
                          • Unread
                          • Recent
                          • Random
                          • Popular Monthly
                          • Popular All-Time
                          • Unsolved
                          • Solved
                        • Events
                        • FAQ
                        • Conv Chart
                          • Seasonings
                          • Cures
                          • Additives