Any quick responses?
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Just watched the new grinder head. Man that goes thru meat like…goose.
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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.
Jonathon Just watched the one shot video. What a “genius” engineering product. Yay for your 3rd party and internal teams.
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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.
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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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.
Jonathon that is a nice piece od hardware. I might just need to add a #12 to my inventory. I never really got my meat block to the emulsification level going through a grinder. I get it to what I call ‘country style’ and accept that until I can justify to CINC House the need.
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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.
Jonathon said in Any quick responses?:
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:
The mincemaster has been around a long long time.
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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.
Jonathon sounds interesting
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Jonathon said in Any quick responses?:
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:
The mincemaster has been around a long long time.
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.
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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.
Deepwoodsbutcher said in Any quick responses?:
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.
Paul
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Deepwoodsbutcher said in Any quick responses?:
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.
processhead it’s a Kitchenaid and yes, it takes forever. I have to break it up into small portions. I only do about 5#s at a time total.
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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
Jonathon said in Any quick responses?:
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.
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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.
Jonathon said in Any quick responses?:
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
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PapaSop People were asking on the Youtube video as well. My thought is that it wont work. The cut out n ours and the securing notch is at the top, some others are at the bottom. A Weston butcher “might” work but I cant guarantee it.
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Here is the picture of what i am talking about above.
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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Jonathon
Thanks. Been looking at the Walton’s #22 for some time. Just like the shape and tray for some reason. -
The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.
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The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.
PapaSop Nice snag on both fronts. Have fun.
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The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.
PapaSop I think you will like the 12 for your smaller batches; good choice.
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The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.
PapaSop
Great looking addition! You may be surprised how much of a workhorse it turns out to be for you. -
The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.
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.
hey vegetarians, my food poops on your food!
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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.
kyle said in Any quick responses?:
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.
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