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. Walton's Grinders

Walton's Grinders

Scheduled Pinned Locked Moved Meat Processing
46 Posts 20 Posters 2.3k Views 18 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.
  • McjaggerM Mcjagger

    Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!!

    YooperDogY Offline
    YooperDogY Offline
    YooperDog
    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #5

    Mcjagger I have a 12 and 22. The 22 doesn’t even show any signs of slowing down. The 12 does well also but is a little slower especially on 2’d, 3’d… grinds.

    1 Reply Last reply
    2
    • PapaSopP PapaSop

      #22, worth every penny!

      Fat_BobF Offline
      Fat_BobF Offline
      Fat_Bob
      Team Blue Canning
      wrote on last edited by
      #6

      PapaSop I’m sure it is but I’ve spent enough this year and I’m eyeballing a new stick burner offset smoker! LOL

      It’s all about the duck fat.

      1 Reply Last reply
      2
      • Fat_BobF Offline
        Fat_BobF Offline
        Fat_Bob
        Team Blue Canning
        wrote on last edited by Fat_Bob
        #7

        YooperDog I never do more than a quarter at a time so got the #12. I don’t hunt anymore but friends give me elk a deer every year. 🙂

        It’s all about the duck fat.

        YooperDogY 1 Reply Last reply
        1
        • S Offline
          S Offline
          Scharff
          wrote on last edited by
          #8

          My #22 just arrived today!!! can’t wait to try it. Was using a Kitchen Aid and it was struggling when processing. So can’t wait to try this one out!

          twilliamsT 1 Reply Last reply
          0
          • S Scharff

            My #22 just arrived today!!! can’t wait to try it. Was using a Kitchen Aid and it was struggling when processing. So can’t wait to try this one out!

            twilliamsT Offline
            twilliamsT Offline
            twilliams
            Power User PK100 Regular Contributors Team Grey
            wrote on last edited by
            #9

            Scharff your gonna be in awe

            1 Reply Last reply
            0
            • McjaggerM Mcjagger

              Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!!

              twilliamsT Offline
              twilliamsT Offline
              twilliams
              Power User PK100 Regular Contributors Team Grey
              wrote on last edited by
              #10

              Mcjagger #22 with a 1 hp motor

              1 Reply Last reply
              0
              • Fat_BobF Fat_Bob

                YooperDog I never do more than a quarter at a time so got the #12. I don’t hunt anymore but friends give me elk a deer every year. 🙂

                YooperDogY Offline
                YooperDogY Offline
                YooperDog
                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                wrote on last edited by
                #11

                Fat_Bob my neighbor down the road from me is looking at processing his own deer this and I will end up hauling my #12 to his place to show him how to break down the primal and make some burger. My #22 doesn’t travel much due to its weight issue. It doesn’t react to how hard you work it, the #12 can be a little bit more finiky.

                Fat_BobF 1 Reply Last reply
                3
                • W Offline
                  W Offline
                  Walkeg
                  Yearling
                  wrote on last edited by
                  #12

                  The bigger, the better when it comes to grinders!

                  1 Reply Last reply
                  1
                  • YooperDogY YooperDog

                    Fat_Bob my neighbor down the road from me is looking at processing his own deer this and I will end up hauling my #12 to his place to show him how to break down the primal and make some burger. My #22 doesn’t travel much due to its weight issue. It doesn’t react to how hard you work it, the #12 can be a little bit more finiky.

                    Fat_BobF Offline
                    Fat_BobF Offline
                    Fat_Bob
                    Team Blue Canning
                    wrote on last edited by
                    #13

                    YooperDog The weight issue of a 22 is one reason for the 12. lol That and like I said I’m usually only doing a quarter at a time. 👍

                    It’s all about the duck fat.

                    1 Reply Last reply
                    1
                    • W Offline
                      W Offline
                      Walkeg
                      Yearling
                      wrote on last edited by
                      #14

                      We had a smaller grinder years ago and often said on bigger runs of summer sausage or brats that was taking so long to grind, “We need a bigger grinder”!

                      1 Reply Last reply
                      0
                      • M Offline
                        M Offline
                        mdseaside
                        Team Orange
                        wrote on last edited by
                        #15

                        Sounds like for what you do a No12 will be more than enough. I do 25 to 30 lbs. at a time and my #12 does a great job. The one that Walton’s just put on sale is a great deal.

                        1 Reply Last reply
                        0
                        • ChefC Offline
                          ChefC Offline
                          Chef
                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                          wrote on last edited by
                          #16

                          Jonathon just wanted to confirm that the new waltons #32 and #22 can accommodate commercial knives and plates.

                          1 Reply Last reply
                          0
                          • Miket482000M Offline
                            Miket482000M Offline
                            Miket482000
                            Team Orange
                            wrote on last edited by
                            #17

                            Just a thought on buying equipment! It has been my experience that it is best to get the most you can afford to get, as I have all to often cheeped out and got a smaller or less powerful unit in order to save a little bit of money and ended up spending again to upgrade! So if this is something you see yourself continuing to do get the biggest one you can afford and don’t look back!! As it will usually be cheaper in the long run.

                            1 Reply Last reply
                            1
                            • craigriceC Offline
                              craigriceC Offline
                              craigrice
                              Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                              wrote on last edited by
                              #18

                              always get the best you can afford or better then you are never disappointed

                              1 Reply Last reply
                              1
                              • Fat_BobF Offline
                                Fat_BobF Offline
                                Fat_Bob
                                Team Blue Canning
                                wrote on last edited by Fat_Bob
                                #19

                                I just took my #12 Walton’s grinder for a spin yesterday. Ran 20# half frozen 2" chunks of Deer and pork through it in less than 3 minutes. I would say forget the other stuff. This thing is great!

                                It’s all about the duck fat.

                                R 1 Reply Last reply
                                0
                                • Fat_BobF Fat_Bob

                                  I just took my #12 Walton’s grinder for a spin yesterday. Ran 20# half frozen 2" chunks of Deer and pork through it in less than 3 minutes. I would say forget the other stuff. This thing is great!

                                  R Offline
                                  R Offline
                                  Ron Grisar
                                  Team Blue
                                  wrote on last edited by
                                  #20

                                  Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!

                                  1 Reply Last reply
                                  1
                                  • Fat_BobF Offline
                                    Fat_BobF Offline
                                    Fat_Bob
                                    Team Blue Canning
                                    wrote on last edited by
                                    #21

                                    You’re going to love this thing. 1/2 frozen meat doesn’t even make the motor change pitch from a load. It eats meat just as fast as you can feed it. I love it!

                                    It’s all about the duck fat.

                                    1 Reply Last reply
                                    1
                                    • J Offline
                                      J Offline
                                      jack_frederick
                                      wrote on last edited by
                                      #22

                                      Sorry to hi-jack this post —— but how the hell does one post a new topic? I typed a post and push the > at the top right. It disappears and a small orange chat bubble pops up in the bottom right.

                                      • signed a 32 year old tech savvy idiot. 🙂
                                      TexLawT 1 Reply Last reply
                                      0
                                      • McjaggerM Offline
                                        McjaggerM Offline
                                        Mcjagger
                                        Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt PK100
                                        wrote on last edited by
                                        #23

                                        IMG_8313.jpeg

                                        Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!

                                        1 Reply Last reply
                                        3
                                        • J jack_frederick

                                          Sorry to hi-jack this post —— but how the hell does one post a new topic? I typed a post and push the > at the top right. It disappears and a small orange chat bubble pops up in the bottom right.

                                          • signed a 32 year old tech savvy idiot. 🙂
                                          TexLawT Offline
                                          TexLawT Offline
                                          TexLaw
                                          Team Orange PK100 Sous Vide Power User
                                          wrote on last edited by
                                          #24

                                          jack_frederick Go to the category you want. It needs to be a category that actually accepts posts (e.g., Home/Walton’s Community/Meat Processing). Look around the top-left of the screen, just under the category. There should be a blue, rectangular button that says “New Topic.” Click on that, and let loose!

                                          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