Walton's 50# mixer

smokinbubba

I have a 20lb mixer that attaches to my grinders. Purchased before I discovered Walton’s. It seems to max at slightly over 15 lbs to mix well, 20 lbs and it would be close to overflowing. Toying with the 50 lb tilt mixer for those larger batches so I don’t have to reload the 20 pounder again and again. As for the hand rank or mixing by hand…I’d never go back. Helps to make a better batch of sausage.

If I may ask, what brand is your 20lber?

I have the same 50lb mixer but its a cabelas unit. It mixes down to 15lbs efficiently but is rather large. I have a 15lb hand crank but really want a 20lb that will fit my grinder. A commercial hobart unit is out of the question due to storing the thing. I dont have a dedicated meatgistics room…yet and have to roll my carts into the kitchen to process.

Mean Dean

Smokinbubba, mine is a LEM. It came with a hand crank too, but I have never used it. It does not tilt, although I wish it had that option. With a 50 lb mixer, that would be about mandatory in my opinion. It would be easier to unload a large batch into a lug, than taking it out by hand. There is another company named Meat/meatyourmaker dot com, and their prices are very competitive - sale prices are hard to beat. So shop them and compare with Walton’s. I’ll grab the better price. Good shopping! The grinder attached mixers sure make life easy.

Grimpuppy

The smaller LEM mixers that attach to their grinders are advertised as 25 pound mixers. Is that the one you have? Just curious cause I have their 20 pound and there is no way it will attach to a grinder.

PapaSop

Parksider said in Walton's 50# mixer:

Hey guys, been a minute!!! Dropping in to order some steak spice and thought I’d see what’s going on in Meatgistis Land…
I’ve owned and destroyed ever size mixer know to man. Even had a welder reinforce some of the parts to no avail.
If you’re putting cure in the mix for ANYTHING you’re making just save your pennies, troll facebook marketplace and the auction site, find a closing grocery store or pizza joint and get a Hobart A120 mixer. They are designed for the stress of the restaurant business are are durable enough to last with knuckleheads like me running the snot out of them. Game changer for our entire operation.
Hope everyone is well, FL is great but not processing just feels wrong…
Joe Hell
PapaSop
twilliams
Jonathon Tremblay
Tex_77

Great to hear from you again. Take care down there.

bocephus

Parksider I always keep my eyes open for a Hobart, but so far no luck. Nice to seee you posting again.

smokinbubba

Good to see you chilli dog man! Keep some distance from them toothy reptiles!!

mrobisr

Sorry been under the weather for a few days, but I got the mixer and when separated from the stand it is not that huge. It is very washable in a sink with a little imagination and in a deep it is no problem.

Dr_Pain

I want one of those rolls mixer but the storage will be an issue since my wife wants to have all my “toys” put away and not messing her beautiful house

Ridley Acres

Dr_Pain Time to convert that spare bedroom into a second kitchen.

Dr_Pain

Ridley Acres said in Walton's 50# mixer:

Dr_Pain Time to convert that spare bedroom into a second kitchen.

HAHA, The kids would not be happy coming home to their bedroom being a meat processing room. Imagine the bad dreams they would have after looking at the equipment as the last thing they do before falling asleep

cdavis

Dr_Pain but just think of all the midnight snacking that could take place

Dr_Pain

cdavis said in Walton's 50# mixer:

Dr_Pain but just think of all the midnight snacking that could take place

HAHAHA!!! I can imagine my oldest being excited since he is a foodie like me

mrobisr

Dr_Pain make some of that Kabanosy and let him snack on them he will help you to convert that room, hehe.

Dr_Pain

mrobisr said in Walton's 50# mixer:

Dr_Pain make some of that Kabanosy and let him snack on them he will help you to convert that room, hehe.

LOL!!! I am sure you are right that he would help me convert the room or actually offer to take all my equipment to his house next to the Med School

mrobisr

Update on 50# mixer. I finally got the time to use the mixer and I just can’t say enough positive things about the mixer. I did two batches both a little over 15lbs and the protein extraction was phenomenal to say the least. The spices and liquid were distributed very quickly and evenly.

I found that just as Jonathan said in the video when you tilt the pan >98% of the meat was emptied into the lug with just basic scrapping of the side walls and paddles to finish the process.

Clean up is a breeze, take off 4 wingnuts and the pan separates from the stand. The paddles come out with just a simple turn of a knob. It’s just as easy to put back together and get another batch going.

I don’t know what the true minimum is because it had no problem at all with my batch size, I never once had to push any product back down it all got mixed. This is a real mixer that surpassed my expectations, so if you are contemplating getting a mixer don’t hesitate to buy this model it’s a winner.

samspade

Very nice review. Definitely think ov an upgrade from my small 20.

mrobisr

samspade In all honesty the 20 would have worked fine for me, but my body is just too wore out to be cranking a handle, so I went with the motorized function and I absolutely do not regret it.

samspade

mrobisr I just did 30 lbs. And wish I had a way to power it.

cdavis

samspade yeah I like my 20lb mixer but I would sure love to be able to hook it to the grinder.

Jonathon

mrobisr 15 years ago I would have laughed at needing another machine to power there turning of the handle…now I sweat if I have to turn the crank manually on a sausage stuffer. I spoke to Rebecca Thisthlewaite yesterday for the podcast. She works with Oregon State University and their Niche Meat Processing Assistance (https://www.nichemeatprocessing.org/) she takes health as seriously as I used to. Sort of inspired me to get back into shape. Shes probably my age and looks significantly younger!

Walton's 50# mixer

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