@processhead good point

@papasop said in Any quick responses?: The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt. [image: 1656181151629-pxl_20220625_174415191.jpg] I would just keep it in the bathroom. That grinder can double as a mirror for when you shave in the morning.

@grimpuppy looks great

@Jonathon Meatgistics community only demo unit giveaway?

@dave-in-az looks great

@dave-in-az Congrats on the new smoker! Def post some pics once you get it running.

@jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

@joeb Then run a few circles around them! There you go.

@kschroeder-dvm as everyone else has stated, keep meat very cold, grinder head assembly in the freezer, second grind will go slower, no need for stuffing plunger. I use a stuffer to load my bulk bags.

Man, the double grind sounds like a awesome system

@jamieson22 they look good to me. If they taste as good as they look you’re all good.

@dennyo yep…it almost looks like a big bite auger from LEM. I’m sure they all do that now. I like that you very rarely will need to use the stomper. We learned a while back if you cut you meat into longer strips it feeds very well.

@texlaw said in Grinder plates for #22 Walton grinder: @jonathon Don’t you expect to have product come out of the gap where the tab is? If so, you’ll have an inconsistent grind. While there may be a gap at that point on the edge of the plate, the seal between the plate face and the threaded retaining nut is usually a smooth machined surface and makes a pretty good seal. I would be surprised to see meat leak past this area .