The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.

I would just keep it in the bathroom. That grinder can double as a mirror for when you shave in the morning.

I’ll obviously still have the 22 around. That said, I may sell the Weston Butcher Series and get the Walton’s one. This is with the intent of getting the 50# mixer at some point. Besides, a little birdie told me the Walton’s #22 may be on sale soon.

PapaSop I think you will be very happy with the 12. I guess I dont know what you guys consider a small batch, I use a #12 and when I make sausage, I do 50 pounds at a time and never run into trouble.

As I have said before, a good #12 grinder is usually more than enough machine for most processing hobbyists.

We grind up to 75 lbs at a time when making snack sticks or bratwurst and our #12 grinder is never the bottle-neck in productivity.

PapaSop and Deepwoodsbutcher Yes, we have it where we are only carrying the one size and it works for the 12, 22 and 32. Technically it would fit the 8 but it doesn’t have the power to run it. We have a product video coming out on that … well maybe today actually? I absolutely love the one-shot, makes snack sticks soooo much easier to make.

So, if it fits a #22, will it work on my #22 Butcher Series?
Or should I just sell that one and get the Walton’s #22?
Oh boy, here we go… Hmm

PapaSop and Deepwoodsbutcher It is live on youtube now, there will be a meatgistics university post on it soon https://www.youtube.com/watch?v=aDLpL-ji_tM

Guess I’ll be placing another order. That’s really cool.

processhead I usually grind 4x then emulsify in a food processor. I like having it broken down as much as possible before finishing in the processor.

What kind of food processor do you use? Most of the consumer grade ones are still too small for all but the smallest batches.

Deepwoodsbutcher Thats an interesting idea. We tried something similar a while ago. I wanted to see what the wear and tear would be on the 2-sided knife and plates so I had someone put a 10 lb batch through it, then put that meat back through it, and then back through it again until we had ground 100 lb out of a 10 lb batch. If memory serves the person said that after the 3rd grind it was basically mush and didn’t want to grind.

Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.

If Walton’s ever decided to develop a hobbyist meat emulsifier you may want to look at a scaled down version of this or something using the technology to refit the auger/knife/plate assembly on a conventional grinder:

https://www.mincemaster.com/

The mincemaster has been around a long long time.

Now, we didn’t pay any attention to the temp of meat because that’s not what we were looking at. Might be worth trying again and seeing if we can get close to an emulsification.