Grinder HELP
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But what about needing the reverse for attaching the mixer? We are supposed to mix one way and they the other, so reverse would be needed, correct
Mschmidt Jonathan, commented on this as not needing to mix in both directions. Might do a search on this, can’t remember if it was a post or podcast.
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But what about needing the reverse for attaching the mixer? We are supposed to mix one way and they the other, so reverse would be needed, correct
Mschmidt Jon did state that the paddles in the new 50lb mixer do not require reverse. I have the #22 cabelas carnivore and the matching 50lb mixer. I purchased these solely due to the reverse feature. I have never used the new waltons mixer so I dont have a comparison but I like having reverse in my mixing process.
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Kind of bummed as customer service just said that the Weston 44lb mixer we bought from Waltons won’t work on the #32 grinder.
Mschmidt sounds like you need to find a #12 or #22 weston butcher series or cabelas pre carnivore grinder to power your mixer! Thats what I have. I power the mixer with the #22 carnivore and do most of my grinding with the #12 cabelas pre carnivore (weston butcher series) grinder. I got a deal on the #12 grinder used for $40 only missing the top feed tray, so I could not pass it up.
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I have a #32. Can’t keep up with it, it is a beast. Mine is made by MEAT. They have a great sale going on now. They now make a #22 size. Probably all you’d need. If you want really fast, go with the #32.
Mean Dean I call mine the beast too.
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Mschmidt I’ve had my hands in sausage batter for 65+years. Sausage should taste and have the texture as you remember it. Polish, Chorizo, Andouille, Italian, are just a few with a course grind 1/4-5/8". Hotdogs, Brats, Bockwurst, White Wurst, and alike are a fine grind… 1/16-1/4" maybe double grind. I don’t double grind. For me 1/8" mixed well w/100gm water and 1 egg white for a binder per kg for stuffing and texture is the way i like it. Remember the history of sausage… The Romans didn’t carry around a grinder into battle, on horseback. Many countries after wwI, wwII were just happy to have meat, and spices dominate in their country/location. I saw many Great tasting sausages hand cut and stuffed by hand with thumb in horn. What did the great world-wide sausage makers do before electricity? This is your sausage, and you have the great privilege of also eating all your mistakes. To each their own Sausage Warrior… Cheers
JoeB That is the way I am still doing it, but I wouldn’t mind updating as the years have gone by.
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I agree with what calldoctoday said about processing quickly. When doing larger quantities, the #32 does it as fast as I can feed it. I don’t have to keep running back and forth to the freezer, getting more meat out to grind it while it’s very cold. Keeping things cold makes a much better grind, and I can do large quantities in one session. The weight difference between the #22 and #32 aren’t that much different. I can see if you have to move them around or bring them up stairs, that would make a difference.
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For what its worth, I started off with a 32 and have progressed to a #12. I know bassakwards but the 12 weighs nothing compared to the behemeth. If I have a BIG job, I can always break out the #22 carnivore, but it does not happen very often. The #32 is a home made porkert style with a big pully and 1.5hp motor. Quite unweildy. I keep saying I’m gonna sell it, but it aint eatin nuthin.
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JoeB That is the way I am still doing it, but I wouldn’t mind updating as the years have gone by.
calldoctoday I agree, and experiment / research progressive methodologies on occasion. Hacking 40-60lbs of sausage requires a stable consistent proven end product for me. I meticulously doc all my recipes and builds using dry weight by metric gms/kgs. When I like the results, I want to replicate it. New does not always equate to better. I have found the history of sausage making, going back to the Tibetan monks and Romans, using a “key’s hole” as a sausage-stuffer intriguing… A great amount improvised by necessity produced many of the go-to standards today. As i said, to each their own… Whatever works for you, and you’re happy with, enjoy. I appreciate your thoughts.
Cheers -
For the obvious reasons stated of weight and cleaning vs need and want, my go-to is a #12, … Oh wait, need vs want??? A few times i used bigger. 2 things that make bigger easer. 1, Bigger throat for a faster feed w/less prep, and 2, a reverse function. Why reverse, every once in a while, a chunk of fat would get too cold and stall the #12 motor . Easy fix but that would be the moment of I wish, not i need. Just my 1.5cents
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Buy whatever makes you happy. Everyone’s needs and wants are different. I have a couple of #12s and they do just fine for me. I only grind 400-500 pounds a year, and they work great for me. I have stated this before when this topic came up, but I will say it again. My meat processing stuff is kept in the basement. The older I get, the more pain in the butt it is carrying the equipment up and down the stairs, so when I purchase something, I take the weight into consideration. Ok, I will step down now
kyle Double thumbs up.
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You are going to have to clean it anyways. Go bigger it will be easier to convince the boss to spend less to get something you will love using. Wink wink.
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I realize the weight of the #32 can be something to manage, I keep my grinder in a tub with wheels and a handle to bring it up from the basement, I then pull it out of the box piece by piece and set it up on the counter, this way I don’t have to handle the complete weight at any time.
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I realize the weight of the #32 can be something to manage, I keep my grinder in a tub with wheels and a handle to bring it up from the basement, I then pull it out of the box piece by piece and set it up on the counter, this way I don’t have to handle the complete weight at any time.
bocephus
Sorry my friend, you lost me at “Bring it up from the basement”
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bocephus
Sorry my friend, you lost me at “Bring it up from the basement”processhead Very easy when it is in the cart.
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processhead Very easy when it is in the cart.
bocephus said in Grinder HELP:
processhead Very easy when it is in the cart.
I am glad you have a system that works well for you.
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bocephus said in Grinder HELP:
processhead Very easy when it is in the cart.
I am glad you have a system that works well for you.
processhead It works well, I am hoping to get it set up in a heated garage, in time and I have shelves already for it and a cart that will be set at the same height and I will just slide it off the shelf onto the cart and from there on to the table I use for grinding, right now I can pick it up but I am planning for the future. I do understand your thoughts on lighter and maybe someday I will have to go that way.
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processhead It works well, I am hoping to get it set up in a heated garage, in time and I have shelves already for it and a cart that will be set at the same height and I will just slide it off the shelf onto the cart and from there on to the table I use for grinding, right now I can pick it up but I am planning for the future. I do understand your thoughts on lighter and maybe someday I will have to go that way.
bocephus I just bought the # 8 grinder because I work in 5-10 lb. batches for just me and the wife A bigger unit would be lost on me and at my age 60+ there are things that I do not do as easily as I did in my youth lifting being one of them
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bocephus I just bought the # 8 grinder because I work in 5-10 lb. batches for just me and the wife A bigger unit would be lost on me and at my age 60+ there are things that I do not do as easily as I did in my youth lifting being one of them
craigrice That should work good for you, I have a smaller grinder if I am just going to do small batches, I pull out my #32 when I have a lot to do.
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