Roll Call (Start Here First)
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Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
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Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
Jonathon yes they call it Destiny now. I still remember it as oil city
When I was a kid that area was all oil tanks and Marley scrap yard . -
Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
Jonathon I could walk there from my house . It’s changed a lot from then
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Carl Scheuer I’ve heard, and not for the better sounds like!
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Steve From SE Iowa…been playing with smoke for a long long time. I am going to admit that I have a lot to learn yet and have learned more the last 5 to 10 years then the previous 50 years. My current sausage smoker is an MES 40 gen 2.5… I’m a duck hunter and like to make duck and goose gumbo so I make a lot of andouille from scratch. I just recently ordered the andouille seasoning to give it a try.
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Zombini If you ever want to share pics and recipes of that duck and goose gumbo we’d love to see it! We’ve started playing around more with goose and finding that we like it a lot!
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I’m a native Californian and living in Walnut Creek, California
Newb when it comes to meat processing - done some really dried out jerky on my pellet smoker. Mainly smoke meats - brisket, pork, chicken, turkey, etc. Done some goose before as well.
No favorites to speak of. I do enjoy a nice piece of jerky and smoked fish.
I use a REC TEC Smoker and have a La Caja China, NG Grill, and a Weber kettle.
Also, I have two Anova Sous Vide devices original BT and the next-gen BT/WiFi -
ClaytonD Nice collection of equipment you have there! Glad to have you!
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Oldguy dff here in Idaho, Thanks for the addition.
I have 47 years meat cutting under my belt but not too much experience with stuffers yet.
I have 2 Masterbuilt smokers, one gas and one electric and have been smoking roasts, fish, briskets and ribs.
we recently bought 1/2 hog, cured the hams, bacon and made some red neck bacon too. Really starting to enjoy this blog spot. -
Oldguy dff here in Idaho, Thanks for the addition.
I have 47 years meat cutting under my belt but not too much experience with stuffers yet.
I have 2 Masterbuilt smokers, one gas and one electric and have been smoking roasts, fish, briskets and ribs.
we recently bought 1/2 hog, cured the hams, bacon and made some red neck bacon too. Really starting to enjoy this blog spot.oldguydff
I’m liking anything that starts with “oldguy”. Right there with ya.
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I’m a native Californian and living in Walnut Creek, California
Newb when it comes to meat processing - done some really dried out jerky on my pellet smoker. Mainly smoke meats - brisket, pork, chicken, turkey, etc. Done some goose before as well.
No favorites to speak of. I do enjoy a nice piece of jerky and smoked fish.
I use a REC TEC Smoker and have a La Caja China, NG Grill, and a Weber kettle.
Also, I have two Anova Sous Vide devices original BT and the next-gen BT/WiFi -
ClaytonD said in Roll Call (Start Here First):
La Caja China
I’ve been considering purchasing the La Caja China this summer. What do you think of it?
Joe Hell the La Caja China Box is great for roasting a split pig. I can do a 60lb net weight pig in about four hours. More expensive / larger models can accommodate bigger pigs.
I don’t use it for much else, but you can cook most anything inside it. It acts like a big oven, heated from above. Also you can grill over the charcoal briquettes with a spit or grate.
I’ve done four pigs so far. They’ve all turned out great.
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Joe Hell the La Caja China Box is great for roasting a split pig. I can do a 60lb net weight pig in about four hours. More expensive / larger models can accommodate bigger pigs.
I don’t use it for much else, but you can cook most anything inside it. It acts like a big oven, heated from above. Also you can grill over the charcoal briquettes with a spit or grate.
I’ve done four pigs so far. They’ve all turned out great.
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Im from Monroe, Wi and have been on meatgistics for maybe close to a year now and starting buying sausage making items from Waltons. I used to buy Nesco and Hi Mountain products to make just ground meat dehydrated jerky, but since then have got bigger and better. With my huge purchase of the Pro Smoker 100SS with the upgraded electronic controller i have got into smoking beef briskets, chickens, turkeys, pork butts and even did a 1/2 hog for a graduation, along with summer sausage and snack sticks. Here shortly i plan on doing venison ring bologna and keilbasa. I am extremely pleased with the service, products and meatgistics forum of helpful educational tips and everyone here lending a helping hand. Thank you to all.
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Im from Monroe, Wi and have been on meatgistics for maybe close to a year now and starting buying sausage making items from Waltons. I used to buy Nesco and Hi Mountain products to make just ground meat dehydrated jerky, but since then have got bigger and better. With my huge purchase of the Pro Smoker 100SS with the upgraded electronic controller i have got into smoking beef briskets, chickens, turkeys, pork butts and even did a 1/2 hog for a graduation, along with summer sausage and snack sticks. Here shortly i plan on doing venison ring bologna and keilbasa. I am extremely pleased with the service, products and meatgistics forum of helpful educational tips and everyone here lending a helping hand. Thank you to all.
twilliams
Hmmm…Kinda figured you’re from a good place. been there several times.
About the same story here. Currently spending my kids inheritance at Walton’s. But…they’ll be well supplied. -
twilliams
Hmmm…Kinda figured you’re from a good place. been there several times.
About the same story here. Currently spending my kids inheritance at Walton’s. But…they’ll be well supplied.PapaSop lmao, hope the kids enjoy it
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Mike from Galloway, NJ. New to the sausage and cured meat game but I’m going all in. Ordered about $300 worth of stuff to get started lol.
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Mike from Galloway, NJ. New to the sausage and cured meat game but I’m going all in. Ordered about $300 worth of stuff to get started lol.
Njlungbuster welcome to tour new addiction !
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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