Any quick responses?
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About to place an order. Looking for a grinder for smaller batches so I don’t have to dig out the #22. Was looking at the #8 , but I see the #12 is on sale. Also, any discount codes available?
PapaSop I have a #22 and a #12. Love them both. #12 is great for smaller batches, but still quite fast.
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About to place an order. Looking for a grinder for smaller batches so I don’t have to dig out the #22. Was looking at the #8 , but I see the #12 is on sale. Also, any discount codes available?
PapaSop Both my old #8 manual American made & newer electric one does pretty darn well when I just don’t feel like breaking the beast out. They both work pretty darn good for 12.5 pound batches & the old #8 has been in operation now for nearly 40 years.
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zbigjeff the 8 says “I think I can, I think I can.”
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zbigjeff the 8 says “I think I can, I think I can.”
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PapaSop Just one thing to consider, the 12 will work with the Waltons One Shot and the 8 wont. So…just a thought!
Jonathon said in Any quick responses?:
PapaSop Just one thing to consider, the 12 will work with the Waltons One Shot and the 8 wont. So…just a thought!
Ok, so, was just looking at the One Shot. It’s a preorder now, coming this fall. My question is, did not see an option for what size grinder? Did I miss something here? How does one head fit multiple size grinders? Thanks.
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zbigjeff the 8 says “I think I can, I think I can.”
pepperettes Hehehehe Hehehehe Hehehehe
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Jonathon said in Any quick responses?:
PapaSop Just one thing to consider, the 12 will work with the Waltons One Shot and the 8 wont. So…just a thought!
Ok, so, was just looking at the One Shot. It’s a preorder now, coming this fall. My question is, did not see an option for what size grinder? Did I miss something here? How does one head fit multiple size grinders? Thanks.
PapaSop kind of wondering that myself. I also didn’t notice a plate size? Maybe I missed it.
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PapaSop and Deepwoodsbutcher Yes, we have it where we are only carrying the one size and it works for the 12, 22 and 32. Technically it would fit the 8 but it doesn’t have the power to run it. We have a product video coming out on that … well maybe today actually? I absolutely love the one-shot, makes snack sticks soooo much easier to make.
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
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PapaSop and Deepwoodsbutcher It is live on youtube now, there will be a meatgistics university post on it soon https://www.youtube.com/watch?v=aDLpL-ji_tM
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
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PapaSop and Deepwoodsbutcher It is live on youtube now, there will be a meatgistics university post on it soon https://www.youtube.com/watch?v=aDLpL-ji_tM
Jonathon Thanks! I’ve seen a similar product, but if/when I have to replace my grinder it will likely be a Walton’s #22 or #32. This would be something I would definitely add on for the time savings. Would be interesting to try a “double” gind with it since when I make hotdogs or other emulsified meats, I grind 4x. This product has my attention.
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Just watched the new grinder head. Man that goes thru meat like…goose.
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PapaSop and Deepwoodsbutcher Yes, we have it where we are only carrying the one size and it works for the 12, 22 and 32. Technically it would fit the 8 but it doesn’t have the power to run it. We have a product video coming out on that … well maybe today actually? I absolutely love the one-shot, makes snack sticks soooo much easier to make.
Jonathon Just watched the one shot video. What a “genius” engineering product. Yay for your 3rd party and internal teams.
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Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.
Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.
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
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Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.
Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.
Jonathon that is a nice piece od hardware. I might just need to add a #12 to my inventory. I never really got my meat block to the emulsification level going through a grinder. I get it to what I call ‘country style’ and accept that until I can justify to CINC House the need.
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Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.
Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.
Jonathon said in Any quick responses?:
Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.
Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.
If Walton’s ever decided to develop a hobbyist meat emulsifier you may want to look at a scaled down version of this or something using the technology to refit the auger/knife/plate assembly on a conventional grinder:
The mincemaster has been around a long long time.
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Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.
Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.
Jonathon sounds interesting
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Jonathon said in Any quick responses?:
Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.
Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.
If Walton’s ever decided to develop a hobbyist meat emulsifier you may want to look at a scaled down version of this or something using the technology to refit the auger/knife/plate assembly on a conventional grinder:
The mincemaster has been around a long long time.
processhead I usually grind 4x then emulsify in a food processor. I like having it broken down as much as possible before finishing in the processor.
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processhead I usually grind 4x then emulsify in a food processor. I like having it broken down as much as possible before finishing in the processor.
Deepwoodsbutcher said in Any quick responses?:
processhead I usually grind 4x then emulsify in a food processor. I like having it broken down as much as possible before finishing in the processor.
What kind of food processor do you use? Most of the consumer grade ones are still too small for all but the smallest batches.
Paul
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Deepwoodsbutcher said in Any quick responses?:
processhead I usually grind 4x then emulsify in a food processor. I like having it broken down as much as possible before finishing in the processor.
What kind of food processor do you use? Most of the consumer grade ones are still too small for all but the smallest batches.
processhead it’s a Kitchenaid and yes, it takes forever. I have to break it up into small portions. I only do about 5#s at a time total.
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PapaSop and Deepwoodsbutcher It is live on youtube now, there will be a meatgistics university post on it soon https://www.youtube.com/watch?v=aDLpL-ji_tM
Jonathon said in Any quick responses?:
PapaSop and Deepwoodsbutcher It is live on youtube now, there will be a meatgistics university post on it soon https://www.youtube.com/watch?v=aDLpL-ji_tM
Guess I’ll be placing another order. That’s really cool.
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