Hey chico,I’m with u but what I don’t get is it’s not the size of the grinder or # per minute it’s the throat size. They all talk about how much u can do in a minute, but what about prep? My first grinder my uncle left me, home made,old 1 horse (huge) n a #12 Chicago head. I could throw a 2×5 inch chunk in or bigger( watch fingers) but grnd a little slower,who cares. I think if Walton’s made a 12 with a large diameter throat(at least 4 inches deep) n gear it down, that’s a winner-- less prep means faster. Pounds per minute are a marketing scam

sailfaster I agree sailfaster, but I think my grand kids(who help making sausage)will appreciate the better grinder. $600-700 is not the end of the world for something that will last many life times if taken care of. Here’s how I look at it, look at what u can afford n save to buy the next better one!

craigrice my friend had one n I used it with him quite a bit— good grinder, you really can’t go wrong with a quality grinder

Grizz I’m sorry grizz, but I’ve used both n the #22 is far superior, less prep, more power. I mean really r u getting a kick back

Njlungbuster hey,first off I’ve been grinding n making sausage for a long time. Started with my dad and his #10 hand grinder when I was about 13 I’m 62 now and this is what I think we use a #12 grinder and do 200-250# of venison a year plus I do 10-25# batches of sausage every couple of months. I’ve done 1000s of # though that grinder over the last 10 years I’ve had it. But I would go with a 22 because you don’t have to cut the meat so small-bigger throat less prep, not that much more money. My 2-cents