Walton's One Shot Grinder Head

September 25,2024

Walton's One Shot Grinder Head grinds up to 4 lb. a minute on a 1/8" plate and 13 lb. a minute through larger plates. Dual-Sided Knife, 1/8" Plate, 3/16" Plate, & Kidney Plate Included..
Walton's One Shot Grinder Head Walton's We all love making Snack Sticks, Summer Sausage, and other Cured Sausages, but let's be honest, that second grind through a 1/8 plate can be a pain. This new attachment reduces that time dramatically! We have run tests that have shown we can take whole muscle chunks to fine ground (1/8 plate) 6-7 times faster than typical grinding! This means not only less time you spend grinding but less time your meat will be sitting out so it can stay colder longer, giving you a better product! It works by extending the length of the head and places an extra kidney plate (also known as breaking or chunker plate) before the knife so that the auger pushes meat directly through it first, beginning the break down process. Behind the kidney plate the dual-sided knife cuts the meat coming through for the final plate! This grinder's kidney plate has a larger center hole that allows it to sit further back on the auger. The dual-sided knife and the final grind plate have standard holes. Both plates are notched at the bottom to hold them in place, so the only things that spin are the auger and the dual-sided knife! Features: Grind up to 4 lb a minute on a 1/8 plate Grind up to 13 lb a minute through larger plates Dual-Sided Knife included 1/8 Plate, 3/16 Plate, & Kidney Plate Included Works with Walton's #12, #22 and #32 Processing Grinders One-Shot Plates and Knives available! Walton’s Meat Recipes Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community Meat Processing FAQ - Answers for Issues or Questions Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!