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.

Randy from the Mississippi Delta. Primarily making smoked venison sausage, my maternal grandpa spent his winters after the farm work was done being the community hog butcher. Cut up 80 the year he was 80. See a few from KS here, SW KS is where my parents were raised, lot of meat eaters there!
I do have one of Grandpa’s old Biro bandsaw and a humongous #12 grinder that weighs over 100 lbs.

It was almost cleaned out for lunch, balance used on nachos this evening. Smoking to 180 sliced well, amazingribs.com says if shredding can go to 200.

Jonathon It does have a flat washer for a bushing, I have an extra plastic bushing that came with my #8 Lem grinder I purchased maybe 5 years ago. I did try it Saturday, but it was too thick and the plate would not catch in the notch. I may try to sand it down and see it it works.

Yep that thing is a hoss. Weighs over 100 lb with the head. Big 1 hp standard frame electric motor in it with a gearbox that I have to check the oil level in it.

asantiago4530 Looking forward to reading some new sausage mixes. Currently I am wanting to make some pineapple jalapeno venison smoke sausage. Maybe you are experienced with pineapple? From reading this forum it appears I may either not taste the pineapple or go overboard and break down the proteins.

calldoctoday Thanks for the thread and inspiration, I smoked couple chuck roasts yesterday. Mixed up some beef broth in the bottom of the pan, put meat on a rack above the liquid. Put the veg in couple hours before meat finished. Got meat to 180. Took out the liquid and refrigerated all until Sunday dinner today. Reheated in the same pan with the broth added back in and made gravy. Will be a repeat.

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.

Actually now my wife says she put only leftover Boston butt that our son-in-law smoked in the nachos. I thought she mixed the meat, but I had the leftover roast for Monday lunch at work. Both were good.

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.

got my fingers crossed that one of those 13 days will be another grinder sale…