Walton's Grinders
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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!
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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.
- signed a 32 year old tech savvy idiot.
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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 !!!
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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.
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!
- signed a 32 year old tech savvy idiot.
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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 !!!
Mcjagger If you are fine with the extra cost, weight and size of the #22, I can’t imagine how you’ll ever go wrong with a #22 grinder. That said, a good #12 (and I have every reason to believe that the Walton’s #12 is excellent) serves a darned good portion of all home processors.
I have a #12 (not the Walton’s since I bought it before Walton’s got their own brand), and I am very happy with it. I do 10# batches of sausage, and I’m settling in to to around one per month. That’s about as much of my grinder as I ask, and I know that my grinder can handle at least twice that demand. There may be a day when I’ll want a #22, but it’ll probably be a while.
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Mcjagger If you are fine with the extra cost, weight and size of the #22, I can’t imagine how you’ll ever go wrong with a #22 grinder. That said, a good #12 (and I have every reason to believe that the Walton’s #12 is excellent) serves a darned good portion of all home processors.
I have a #12 (not the Walton’s since I bought it before Walton’s got their own brand), and I am very happy with it. I do 10# batches of sausage, and I’m settling in to to around one per month. That’s about as much of my grinder as I ask, and I know that my grinder can handle at least twice that demand. There may be a day when I’ll want a #22, but it’ll probably be a while.
TexLaw I agree, I have a #12 & #22 and my #12 gets the majority of the work these days. The #22 gets called in when we have a 100lb+ long weekend 2-3X a year. Bought the #22 first as was the best deal at the time and my small #12 died at the start of a long sausage weekend.
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I have only owned a #12 commercial grade grinder and while a #22 has some appeal, I have never felt like I needed more speed or capacity. The grinding rate is never the bottleneck in my meat processing operation. If I were doing more than 50 lbs of meat at a time, then I might consider upsizing the grinder, but that won’t be happening in my lifetime.
IMO, for the hobbyist doing batch sizes of 50 lbs and under, a more important factor than grinder size is over-all build-quality and features, like a steel gearbox, a decent quality electric motor and quality knives and plates kept sharp.
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I have only owned a #12 commercial grade grinder and while a #22 has some appeal, I have never felt like I needed more speed or capacity. The grinding rate is never the bottleneck in my meat processing operation. If I were doing more than 50 lbs of meat at a time, then I might consider upsizing the grinder, but that won’t be happening in my lifetime.
IMO, for the hobbyist doing batch sizes of 50 lbs and under, a more important factor than grinder size is over-all build-quality and features, like a steel gearbox, a decent quality electric motor and quality knives and plates kept sharp.
processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
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processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
Ozgrams said in Walton's Grinders:
processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
A commercial model would be one designed for use several times a week and possibly even daily in a business operation. They have good quality motors, gearboxes and bearings that standup to regular use. They usually are built to higher sanitary standards and hold up to regular washdowns without the water getting to the electrical system or gearbox.
Contrast that to consumer grade units that will skimp on the above features to keep them affordable for the hobby processer who will use the grinder a few time per year.
A couple of commercial brands are Hobart and Biro. Do an ebay search for used commercial grinders and you will see the commercial types. Commercial grade stuff is pricey, even when used. If you watch the business auctions for restaurants, caterers, grocery stores, deli’s you can sometimes pick up a good unit for a lot less.
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processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
Ozgrams I have the weston butcher series #12 from waltons. Very happy with it. The problem for me with something like a hobart is you need a place to set it up and leave it. If you dont have a place to leave one set up, I really recommend you look at the weights of each one
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Ozgrams I have the weston butcher series #12 from waltons. Very happy with it. The problem for me with something like a hobart is you need a place to set it up and leave it. If you dont have a place to leave one set up, I really recommend you look at the weights of each one
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kyle yea that is a consideration… I am sure I would use one more often if I had it more then one month out of the year .
Ozgrams
I have the #22 Butcher Series. It’s a beast. It will also run the mixers if you need that. -
Ozgrams
I have the #22 Butcher Series. It’s a beast. It will also run the mixers if you need that.PapaSop that might be a future purchase… how much do you use the #22… seems some have a larger grinder and then a #5 or so for some small weekly batching… hows the Waltons models doing … I liked the looks and I think they are built by Weston, correct? Hearing rumors of Bass Pro / Cabelas possibly having new manufacturer OR eliminating them all together so even though I could get one from them its not sounding like a great investment.
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processhead wanting a grinder… looking at #12 / #22… #32 is way to big as I have used a buddies… I will be processing 200# meat each year and will probably do that over a couple of weekends… I should have bought the Waltons when they threw them on sale… wonder when that will happen again… lol what do you consider a commercial model?
Ozgrams I have #12 & #22. The #22 was our work horse until I purchased the #12. We used to to an average of 100+lbs a month when everyone’s family was younger, still use it for the holiday making events. The #12 is now my primary, about 30 lbs/mo with no issues. Buy something solid and with a good rep. Lots of good input here from folks.
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always get the best quality you can afford even if you need to save for it and you will never be disappointed
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Ozgrams I have #12 & #22. The #22 was our work horse until I purchased the #12. We used to to an average of 100+lbs a month when everyone’s family was younger, still use it for the holiday making events. The #12 is now my primary, about 30 lbs/mo with no issues. Buy something solid and with a good rep. Lots of good input here from folks.
YooperDog and others … i know go big or go home… lol I am torn between the 12 and 22… if a 12 will run say 200# one month and then just as needed I think 12 would be fine as I have access to a #32 if I need to run larger batches. seems Weston and also LEM are front runners on the home front. I am still looking used but only if its a clean well taken care of unit . love the comments
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YooperDog and others … i know go big or go home… lol I am torn between the 12 and 22… if a 12 will run say 200# one month and then just as needed I think 12 would be fine as I have access to a #32 if I need to run larger batches. seems Weston and also LEM are front runners on the home front. I am still looking used but only if its a clean well taken care of unit . love the comments
Ozgrams don’t be like a neighbor though. Borrowed my #12 almost a month ago to grind up his deer, still hasn’t started. My sausage making is falling behind and he is running out of time. He will repay me with some quality craft beers, but he is quite the procrastinator. I am guessing he is hoping that I will come over and do it for him. This is his first time doing any processing of his deer, so I will give him a break. For now.
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I was in the market for a #12 and had my heart set on a cabelas carnivore for the reverse feature. Retail new $399. I then found a new in box #22 on fb marketplace for $400. Bought it for $300 cash. Glad I found it when I saw how much larger the throat was over the #12. Now I can run larger cuts thru and the extra 1/4hp should push a mixer nicely.
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I was in the market for a #12 and had my heart set on a cabelas carnivore for the reverse feature. Retail new $399. I then found a new in box #22 on fb marketplace for $400. Bought it for $300 cash. Glad I found it when I saw how much larger the throat was over the #12. Now I can run larger cuts thru and the extra 1/4hp should push a mixer nicely.
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