I do know that on an old, and I mean 40 plus year hold #22 hobart grinder, the throat is the same as Walton’s #32. Only reason I know that is we used the stomper from the #22 on the #32.
Waltons 12" meat slicer
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I am thinking about purchasing the Waltons brand 12" meat slicer which I plan to use for slicing belly bacon but I can’t find any data on how wide of a slab it can slice. I tried live chat and they told me 0 to .6" thick which didn’t help at all. Has anyone out there purchased this machine and can you tell me how wide of a slab you cannot on it. Most 12" slicers are 8.5-9" wide but most slabs are 10" or more. I tried calling customer service and they had no idea since the offshore manufacturer didn’t provide that data. I need to hear from someone that has one.
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Gary Papermaster – I’m not in the market for a new slicer but I have the same problems as you. I’d like to have my slices be longer, preferably the length the belly is wide so I can just throw it up there and slice it. My question how are guys getting 10-12" long slices of bacon? Hand slicing? I’m thinking about trying to make a replacement bed on my slicer that accommodates the wider belly–it would have to be attached and have a different slide but it would be a nice mod. In reality this is really a stupid effort on my part, and just for presentation, because we always cut the long ones in half before throwing in the skillet-- not the only impractical thing I do.
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Waltons lists their 12" slicer as having an “extra wide carriage"for slicing bacon and hams” so I am hoping that it really is extra wide and will do bacon slabs without trimming narrower. I have been researching slicers for a while and if this is the one it is a really good deal now while it is on sale for $150.00 off the normal price of $500.00. And at 380 watts, it is a full ½ horsepower so it should be able to handle partially frozen meat and even cheese, which is even harder tp slice than frozen meat. I am really hoping that Jonathan will actually measure the distance from the back shoulder of the carriage to the edge of the blade and reply.
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Gary Papermaster Im on it, will update shortly
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Gary Papermaster Okay, so carriage base is 11" but it overlaps the blade by a few inches. So from the back edge of the carriage to the very front of the blade is 9". When i did a belly last I am almost positive I still had to cut it, but I was doing that anyway for burnt ends so maybe that was the reason I cut them down
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Thank you for getting me an answer. It looks like 9" is as good as I am going to get in a 12" slicer. And at $349.99 it is the best deal in town for a 12", ½ horsepower slicer. I am going to place my order today.
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Gary Papermaster Don’t forget, use coupon code TBM19, and you can choose a free Excalibur standard sized shaker. Since you are doing bacon I HIGHLY recommend you grab the Salt & Vinegar Wing Shake and do what I have been doing (https://meatgistics.waltonsinc.com/topic/1708/dehydrated-bacon/) with Bacon!
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Jonathon BTW…that shaker on the dehydrated bacon is awesome. The guys at the shop went nuts for it!
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Joe Hell I have started a revolution! A Bacon revolution!
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Gary Papermaster
I was skeptical but have to agree with Jonathon Joe Hell . Was surprisingly very good. -
Jonathon That’s the best kind of revolution!
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Jonathon I tried the TMB19 code yesterday at checkout but it showed as invalid when I tried to check out. I know its only a $5.00 item but it was disappointing
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Jonathon I tried the ULTIMATE19 code on 2 orders Nov 24 and it said invalid. I had orders in the amount of $371.86 and $77.52. I was disappointed also.
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Jonathon I believe so, but then again, I remain in a state of heightened confusion most of the time. I added the Excalibur steak rub, and it said invalid. Unfortunately, I had already placed the order.
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Jonathon do you have a good corned beef mix ?
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craigrice Almost everyone used the Corn Beef Cure Twin Pack the problem with that is that it is enough to do over 250 lb of meat!
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Jonathon thanks just a tad more than I would need ! I will try some that I found looking on line just to try making some.
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Gary Papermaster on belly meat that doesn’t fit my slicer I fold them over before slicing. That way I can get 12"+ on slices when wanted.
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