I’ve never pumped the brine, I used to put in a container in refrigerator with enough brine to cover. Now I have a chamber sealer so I vacuum pack with brine and refrigerate the venison 3-4 days. Never been too dry.

You will like it, I am happy with my #32 I got a year ago on the holiday sale.

PapaSop Beast is correct. I think with the head it is a tad over 100 lbs! Has a regular 56 frame style electric motor in it with an oil gearbox.

OutdoorCharlie Have some photos here: https://meatgistics.waltonsinc.com/topic/3233/walton-s-mixer-with-other-grinders/22

Yep, one of our kid’s friends who is in his 30s is without half an arm because of a grinder when he was about 9 years old, and I heard of another small boy losing an arm several years ago. Stomper stayed in that one and it was never turned on on our sausage day. #32 worked too well!

Mike Sample Yep, 78 model. Our 19 yo twins have that for one of their projects. We’ve learned to rebuild the T150 3 speed in it. Not running in quite top shape yet, but has new wheels and tires. Teenage priorities… Sat in the weeds at our son-in-laws for a few years.

Mama and me have a 93 YJ, one of the boys has an 06 TJ for daily driver.

No go with Grandpa’s #12 Stimson, it has a square shaft!

Grimpuppy

Grimpuppy It still set up from our last sausage day

no_eyes_processor I enjoyed the podcast, glad to have heard your story and about your accomplishments.

Walton mixer hub just a bit over 2" but a slip fit

The ID of the LEM hub is 2.125. The 3/4 x 6 spline shaft seems to fit perfectly. Saturday our daughter made a mistake mixing the seasonings on a 25 lb batch and we had to double it and it turned the overfull mixer load fine.

My new 50# Waltons mixer fits on my LEM #8. Ran over 200# through it Saturday. My son was thinking he was getting a cheap grinder since I purchased a #32. Sorry

Jonathon Checking back here, I emailed your CS couple weeks ago and some guy whose name starts with J said this: I am unaware of any Walton’s vacuum sealers in the works at this time.

So I found a VP215 on Amazon but since Amazon does not take Paypal so I could use my linked CC points I looked on eBay, but eBay checkout with Paypal does not show my points so I can use them I went direct to the seller in TX and was able to use my points. Uh-uh, did not have enough for sure but I cleaned them out.
So now I don’t have a sealer that says Waltons on it to match my new #32, 50# mixer and 26# stuffer!

Jonathon Yep I was really happy when I found my new Waltons 50# mixer will work with my #8 LEM. My son thought he was gonna snag a deal on the LEM since I have the new Waltons #32. Sorry, son.

twilliams said in Mixing sausage:

You just dropped big coin on items you may not have needed.

You’re right, but it as mostly a hobby and something I enjoy doing with friends and family so I’m not attempting to justify any ROI. Bought the grinder with credit card points through Paypal anyway. And now I bad want a chambered vacuum sealer, which is real coin! I am in construction so I like equipment…

twilliams No offense taken, but I have been making venison smoked sausage for about five years and breakfast sausage for several years. We usually do about 3 deers worth of venison sausage and couple hundred pounds of pork breakfast sausage.
Thanks to all for the tips and ideas.

Thanks for the explanation and pics on this post: https://meatgistics.waltonsinc.com/topic/3411/grinding-and-mixing-for-breakfast-sausage-and-brats
I just purchased some of Walton’s new equipment: #32 grinder, 50# mixer and 26# stuffer. I was pleasantly surprised that the mixer will work on my Lem #8 grinder.
I have used a mixer only one time so I need some more instructions. I have heard y’all talk about protein extraction on smoked venison sausage. I did that last year, some batches were good, but at least one was mixed too long? Seemed to me it looked like that. It had a really fine texture and seemed mushy. How much do I mix and when? After the coarse grind and before final fine grind?

Am I correct that the protein extraction is not needed when we make pork breakfast sausage? Do I use mixer to mix spices with cut up pork before any grinding?
My mother and aunts and uncles have a big hog killing and sausage making festival/reunion each year in western Kansas, but as I live in Mississippi and have not attended many times I am not familiar with all the steps. I do know they mix the seasonings and meat chunks by hand before grinding, all 6 hogs.

Jonathan Great! My #8 is too small and we do sausage with several other families including 2 son in laws. I’ve been riding them that we need to upgrade grinder and stuffer, but I suspect they all laying low thinking the old man will get tired of waiting and buy it all himself… Unpacked my new 50# mixer last night need something other than the hand crank to run it.