Quote:
Originally Posted by oakley
A good #22 is to die for, with the right horse power they will swallow a hog at a time.
I'd say an adjustment in prep. It is zippy. Yet easier to keep everything ice cold, rotate
the different meats. Take a break, have a beer, and prep seasonings. Gets way ahead of me compared to the old loud clunker.
I'm looking for a restaurant type counter surplus for my grinding. I have a cheap 20buck
stainless counter in the garage from Ikea. But this will be found with patience. I don't need much sink but could fix a drain easy enough. Counter space is more important.
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I was looking on line for counter tops stainless and all.
I do have a big stainless sink right to the right of this counter top.
Plus more hot and cold faucets to the left where the washer used to be.
Then I remembered I have a solid black slate lab grade counter top in the shed with back splash.
I went and measured it and it is 4 feet long and 31 inches deep.
The thing weighs about 200 pounds or more.
What I will do is lay one foot of solid Oak flooring I have on the stuffer end and set the slate on the grinder end.
I will need to replace the stick legs with some 4X4 Douglas fir.
This will narrow my walkway by 7 inches but it will be fine and it is free.
Don't ask where I scrounge up this stuff.
After thought.
I could easily move the lathe back 7 inches to accommodate the space.
Worth