Meat mixer
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Johathon it is a weak point in the design a simple inexpensive modification solves the problem Once and for all everything else seems to be well made and strong.
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I use a drywall mud mixer chucked up in cordless drill and 5 gallon bucket to mix. Works good for me.
knifemaker3 I teach a charcuterie class at a culinary school and never thought of using a mud mixer to blend smaller batches; I am always looking for information to improve the course. Thank you for sharing.
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daddygee click teh blue reply button below the text box (the one with the arrow down next to it) and it should bring up some different options. The last one on the right should be a picture icon, click that and you can upload, keep in mind large files over 2gb won’t post.
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If it were up to me I think the paddles are too big in the 44#, just creates too much drag. I’ve considered cutting them down and we have welded reenforcement to where the paddle attaches to the shaft but the whole box twists and pops out of the drive shaft. My issue is the minute you add cure it turns into cement and that’s when the wheels fall off the bus!!! I know it’s designed to pop out to save the shafts and grinder if it’s hooked up, but the butcher 22 would eat that mixer alive. Clearly i’m not a fan…but Weston has great customer service, they do try…
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daddygee I am guessing that is too big because it did upload. If you can email me the image I can post it.
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Thanks is your email j@waltonsinc.com
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nope, it is jonathon@waltonsinc.com
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daddygee That looks like it should be pretty well secured!
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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Small batches I use one like this, not the propeller type.
![anvil-drywall-compound-tools-82452-64_1000[1].jpg](/assets/uploads/files/1593551519256-anvil-drywall-compound-tools-82452-64_1000-1.jpg)
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Jonathon
Was looking at doing the same thing by putting a gusset across there. But will wait for 50 pounder to be available. This has to be a design flaw. Should be angled the same as the outer paddle. Weston?? -
PapaSop Yeah I’d wait. But before we sell them it looks like I need to do some testing on large batches, like 40 lb of meat and then seasoning/additives with cured meat to make sure that this is going to stand up to the abuse, how sad, I have to make more snack sticks!
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 Yeah I’d wait. But before we sell them it looks like I need to do some testing on large batches, like 40 lb of meat and then seasoning/additives with cured meat to make sure that this is going to stand up to the abuse, how sad, I have to make more snack sticks!
Jonathon
That truly is sad. Well, if you can’t force yourself to eat them you have my address.
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PapaSop Disposing of snack sticks is almost never an issue around here!
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Small batches I use one like this, not the propeller type.
@Fat-Bob I tried paint and drywall mud mixers but meat is too fiberous. I made several designs and like the one I use now. I put big alternating spoons full of moose pork spices potatoes onions etc in a stainless pail and place it on the floor. I sit down on a chair and hold the pail with my feet while I plunge the mixer up down and around in the pail. Protein extraction is easy and you can get the dough consistency to your liking. Hope the picture attaches
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@Fat-Bob I tried paint and drywall mud mixers but meat is too fiberous. I made several designs and like the one I use now. I put big alternating spoons full of moose pork spices potatoes onions etc in a stainless pail and place it on the floor. I sit down on a chair and hold the pail with my feet while I plunge the mixer up down and around in the pail. Protein extraction is easy and you can get the dough consistency to your liking. Hope the picture attaches
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