PapaSop said in Any quick responses?:

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

I have the blue rhino 48" 4 burner from lowes it works just as good as the black stone. I do love it just don’t use it often enough.

Dave in AZ Very nice, especially the lug tip. I always like the free ones though, especially if food grade & clean. Back in the 70’s you could often get this stuff for free from the cafeterias, etc. as they would change them out after so long, including stainless, & get new ones. The old ones still had lots of life left in them & they were happy to give them to you if you asked. Those were the days!

jfyoung45 Never thought of that, good idea.

Jonathon Headed towards the back counter maybe?

AaronSilves once they get them in you can!

As far as back pressure goes the volume is not the cause, as it is the diameter of the canister to the horn. I.E. 7 inches pressure coming out a 12mm hole.

Cindy Bushar 0 Thank you. I ordered a stuffer

bocephus I was kinda thinking the same thing. My older sister is a K-State grad and her grand-daughter just started at K-State this year on a soccer scholarship. Everything is about the purple with them.

processhead It would look good on a shelf in a processing room.

glen Please share your final rendition of the recipe once you have it dialed in.

Surg - WTG Surg

Grimpuppy Thanks for the info!

OKay, he had already been down this road and the price is a little ridiculous for what you get. It seems that they are all battery operated too which isn’t a value add in my mind. Meat processing equipment needs to be plugged in, not charged! Me caveman, me like fire and rock, no want fancy metal tool!

Grimpuppy That is a really useful hack!

I know nothing about these units.
Do they use any tubing and fittings to connect the actuator pump to the cylinders? Have you ruled out any leaks in that system that actuates the cylinders?

cdavis thanks

Dave in AZ You’re welcome, it was one of those lightbulb moments when I was racking my brain for a solution to the cups sticking when I didn’t want them to

Thanks!!

I have noticed the same cracking on mine with about the same amount processed. Is there a way to order a replacement/spare plexi-glass to have on hand when for when it does give out? I have not seen that part listed on the website.

Denny O always stainless

Yeah, as you said, the WiFi freezer thermometer is more user-friendly, especially during rush hours. I recently bought a commercial freezer for my restaurant . To adjust the temperature within the freezer for a different dish, I purchased a WiFi freezer thermometer to monitor the temperature. As it has a wireless freezer alarm, it’s made it a lot easier for me to adjust the temperature for specific dishes

It looks great

George 1 said in Tables:

Choosing a multi function table is a better choice

What in your opinion makes a multi function table? I think all tables are multi functional. By saying that I only needed the sausage table to be for sausage making, I was saying that this was it’s main purpose. Of course I can use it for other things. I don’t need it for storage, but it has a shelf so it can be used. I don’t need it as a butchering surface, but with a cutting board it can used that way. The stuffing table was the last addition to my shop, so all of my other needs had been met. Everything beyond the use of stuffing sausage is just a bonus to me.

Jonathon Thanks for the clarification. Unfortunately, I can’t hook it up to my commercial grinder anyway. But I’ll give it a go and see if it will work with hand cranking.

If you have room to let a slicer sit in place with little to no movement then go with a used commercial one. I cannot give up the counter to space so I had to choice one that worked within my LxWxH restrictions that its weight worked and then got the best, at that time that I could afford. I recearched off and on for more than a couple of years before I said I needed to pull the cord and make the jump to get one.

Then a couple of years later along came Walton’s into my view!! Checkout theirs!

Re: [Got a new Smokin' It 3.5D Wifi gen 2](and Bella's Cold smoke generator!) looks like A Chinese copy of A CookShack smoker, very similar. CookShacks are made in PoncaCity Oklahoma and have been around for years. Love my 1999 model 150 will last me another 20+ years.

Jamieson22 yeah. I’m not sure it will work with mine either. I have a Torrey #22. For the sale price, I won’t be too disappointed if it doesn’t. I’ll probably need to pick up a new grinder in the next couple of years for other attachments anyway.

processhead said in Fresh Vac & mylar bags:

they let less oxygen pass through.

Put in oxygen absorber and the stored product will last for years if not decades.

processhead Very nice… my stuff is pieced together and while it works it is not clean looking by any imagination especially compared to yours.

I hope the additional 5” in length will not be that much additional resistance. Will let you all know. With the turntable and a large stainless steel bowl I should be able to do almost a whole 25 lb batch with one string of casing

mrobisr no worries, I have 3 or 4 on order for the sizes I need, that had a nice solid base f l a n g e wide enough for me to grind.
Went with 10mm for 16 to 18mm casings
12mm for 19mm casings,
12.7mm i.e 0.5in for 21mm casings,
and 19mm I think. Maybe 1 is a real 2in base, rest will be ground.

I use a couple of dewalt wood clamps on mine.

Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

processhead awesome build. Flagged so I can find later.

I am 1000% impressed with Jonathon and Walton’s in general…

These tables sound good for an outdoor kitchen. I need a few stainless tables for mine.

It’s good marketing, now I want some!

@dennyo-s Move over soft P.

processhead It sure helps me… a beginner!

twilliams lol… I just did all the gaskets and o rings on my vac seal last week with mineral oil 😉

If you look at food grade lubricant, you’ll see it is just mineral oil somehow thickened. I bought a tube last week right after I did the seals with mineral oil, got it next day and found it was just mineral oil too lol! Good tip to pass on 😉

cdherman I did the glass and wet sandpaper process 2 weeks ago. Well worth the effort. The grind was like cutting through butter. Have a good rest of your day.

Spidey The event was awesome and it was great to meet and talk with you!

Mcjagger
I haven’t heard anything so I’ll wait until I can’t wait any longer…lol

Dave in AZ Thank you for your input. I think I will be getting the 50# Waltons mixer

Does anyone have a recommendation for a Label Printing Scale? I don’t need one as sophisticated (aka as expensive) as the CAS CL 5500 they sell here. Something simple that would make basically a custom exempt label: product name, date, not for sale and maybe an address.

Bob Stehlik said in New Walton's Economy Vac Sealer:

Jonathon I just received my Walton’s Economy Vac Sealer and I thought it was to have a removable drain tray per the description in the Equipment area of the website. The unit I received does not have a removable tray for ease of cleaning. Has anyone else had this issue with Walton’s Economy Vac Sealer?

Mine doesn’t have a removable drip tray either. 😪

craigrice That is inspector gadget/honey I shrunk the kids level of engineering!

Dr_Pain I’m going to still make a cooler, bit for doing smaller amounts for a meal, I thought the “bin” would be easier. I can store it in the kitchen. I want a cooler for big meat projects like summer sausage and sticks

Dr_Pain said in Hobart Mixer for sale in Wichita Area:

Sheesh I would love a machine like that but can’t sacrifice the footprint… or my space in the bed with the boss (who would not be happy)

Any more, I don’t worry about the foot print. It’s the mobility. If its not on wheels and can’t be moved, it becomes an obstacle.

bocephus sounds like a plan!

Lance With over 1000 deer it might be well worth the money plus it will strip other things as well. It’s great that they will send you one to evaluate, that is what you call service before the sale.

One of the most awesome reasons for a chamber vac…I can vac seal liquids!!! Chili going in the freezer for a later day! I love this thing!!!20220210_085128.jpg

mrobisr got it. Thanks.

Lance That will really provide consistency in the length, definitely a time save and game changer

Sdickey1960 PITBOSS PRO SERIES from Lowes, $400! I’ve been running one for 3 years. Will hold 15 lbs easy with a simple wood dowel setup I made in 10 minutes…Check it out…Lowes.com…3 yr warranty…

I upgraded from a #8 to a #22 about 15 years ago. I have been very happy with the #22, grinding 500 to 600 lbs a year with it.

Yes that Waltons 7lber is the best for us home hunter processers…

Jonathon Austin These two guys probably have experience using it.

Jamieson22 said in Stepping up to the “W” class:

Grimpuppy Is there no drip-tray on that MB or is it just out for the picture? Also, if it is anything like my PK 100, the smoke picked up by your sausage will increase greatly once the smoker itself gets a nice dark seasoning/coating on it.

Curious - how did oven compare to smoker?

The bottom of the smoker is considered the drip tray but there is a water pan that covers the smoke box and burners that will catch most of the drippings.

To my surprise the oven did extremely well. I have a convection oven. I set it at 170, the lowest it would go. No rotating product and it was done in 2 1/2 hours. Except for the smoke and a little more red color, you wouldn’t be able to tell the difference between the two in texture or flavor. I was very surprised at how well it worked.

Definitely have a few more smokes to get the new smoker completely seasoned.
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i make snack sticks in my 26lber. i just add little extra ice water to my mix.

processhead never thought of it that way but you’re exactly right ✅

processhead The cylinders were pretty easy. they are stainless and in good shape so just boiled them in water and dawn dish soap and blew them off with air compresser. The guides were rusted pretty bad so had to sand blast them

marzig20 the other problem right now is the prices of these have increased so much in the last 6 months or so. I believe like 3 price increases

RafterW said in Thermometer:

Tex_77 that is too bad. It’s a good product, idk why they wouldn’t want to have Walton’s as a distribution channel.

They must not realize the power of meatgistics.

marzig20 yes it is easy to clean and big enough for my wife and I

lkrfletcher said in Walton's 10 in vs 12 in slicers:

PapaSop
Ty

Of course I have to actually make bacon before I can slice it.

You will!

Randie N ok thank you

bocephus that’s exactly how I do it.

OutdoorCharlie awesome looking rig. That’ll save some time and energy. Congrats

I bought the regular/cheap pliers from Walton and they worked great. Saves ya some money too!
https://www.waltonsinc.com/hog-ring-pliers-single

processhead

Thanks!

Well this didn’t get done, better luck next year!

Tex_77 How true. I here the same around my circles. But, when they sit down to a feast that used one of those unneeded coolers, the complaints are pretty close to non-existent. Go figure.

PapaSop thanks!

shoprat53 Nice step up, it does make the task easier.

JoeB Then run a few circles around them! There you go.

HerbcoFood I saw those. They don’t look at all as robust as the bostitch pair I bought from them last year tho.

I SV two things. Sausage and salmon. That fish will make your tongue slap your brains out. Also cuts WAY down on thermal processing times for large diam sausages.

FatMac_1186 I have done lots of research on the subject and found that the cabelas mixers will work on the new carnivore and old (Weston) cabelas branded grinders. I have the same grinder as you but in a #12 size. It fits the cabelas mixer fine.
The issue with grinder to mixer comparability isnt the splined shaft, most are 3/4"x6 spline, but is the size of the opening where you bolt the grinder housing to. LEM, waltons, lincoln outfitters seem to be all the same and the cabelas/weston butcher series are the odd man out. BTW, I love my 50lb cabelas mixer but they can be very hard to find. Noone makes adapters that I could find.

Randie N I believe they should fit, don’t order the toledo style, they have a flat side, order the ones with the notch.

marzig20 I don’t believe so, but another member or two have had covers made up. I remember the posts, but not the members. Anyone else have a better memory?

Dr_Pain Doesn’t want the cooking smell in the house??? You’re going to starve to death 😁

Randie N Walton’s does offer replacement gears on their website if you ever needed them. Jonathon did a video on maintenance on a Walton’s stuffer too where he walks you through a bunch of things.

processhead Those make cleaning up so much easier, I love the one in our test kitchen. In fact, the 3 sinker we have in the test kitchen is probably my favorite thing to use in the test kitchen!

Randie N longer than 13". My machine will handle bags up to 15". I have adapted by making my sausage sings a bit smaller and using 13" bags.

Randie N there is usually a small grommet or plastic stand-off around the shaft of the vent screw to keep the vent centered on the piston vent seal orifice. Easy to lose or overlook

bocephus said in Help:

Dr_Pain That is exactly what I was looking for.

You will like it!!

Be prepared to spend a lot of time at the restaurant/food business. My aunt and uncle own a bar and grill/diner in my home town and my grandmother owned a diner before them. My cousin owns a bar and grill in town as well. They miss out on a lot of family get togethers and holidays because they are operating those businesses. They practically live there. Management staff has been tough for them to find & keep, which would allow them to be away from the business more. COVID definitely hit places hard but there is a resurgence in patrons dining out right now. A food truck option would be a great way to get into it and would lower your total costs and staffing costs, as others have suggested. A new food truck, really the only one in town (population ~9000) just opened up and seems to be doing well. BBQ joints always see to struggle around here, they come and go after a few years. There is a bbq food truck that rotates around the small towns in this area each day of the week, which seems to serve him well.

Here is a link for you to check out. A lot of good info here for you. Also has videos on dry aging set up and humidity control

https://youtube.com/c/2GuysACooler

d.walt This is on my wish list, I have a 5 lber that works good but want an 11 lber so I don’t have to refill, I like doing 10 lbs of sticks so I think an 11 is the way to go.

kyle I believe mine would say the same thing if I told I was heading your way.

I know I bought one, now to find it.

I use a Samson juicer for tomatoes no cooking required removes seeds and skins I would contact them because they have different screens for different berries ect

Ridley Acres It is an interesting idea but we tested out the longest bag it would properly seal and around 6 feet was the absolute limit.

Took a while but the machenist was able to grind the stainless steel collar down. Just put it together and it looks like a good fit. Now waiting for weston to get a replacement spline so I can have the cuber and jerky slicer ready to use without changing splines.
Pictures to follow once it’s all together.

Does the Grilleye Max work with other brand probes? I have several meat probes with a 3.5mm jack and I am wondering if they will work with this unit.