Roll Call (Start Here First)
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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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Hey everyone. Just new to the page and blog here. Trying to get started in some meat hobbies. Will be posting some of my products.
JPAP Welcome. I’m relatively new as well.
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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, Mike. What did you oreder?
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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 Hello, badgers. I’m quite pleased her in Milwaukee County.
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twilliams Hello, badgers. I’m quite pleased her in Milwaukee County.
gothamchef glad to hear it!!
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twilliams Hello, badgers. I’m quite pleased her in Milwaukee County.
gothamchef twilliams
It’s a sconinsin thing.
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Njlungbuster Welcome, Mike. What did you oreder?
gothamchef oh boy… A bunch of different sausage spices, casings, high temp cheeses, etc. I can’t wait to get started.
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Hello all, I live in Rockford Il. First let me say this forum has been very helpful and everyone has been great answering questions. I got my first smoker(offset smoker) about 10 years ago . After that I’ve been hooked on BBQ, grilling and smoking.I started getting into sausage making about a year ago and wanted to know everything I could. This place has been a great resource with a lot of knowledge. I love all the products Walton offers. I do most of my smoking on a BGE. I’m looking to going with a vertical smoker now that I’m getting into more snack sticks and smoked sausage. I’m eager to learn from everyone here and to enjoy a great hobby.
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Hey everyone. I’m new to meatgistics my bro told me about it about a month ago. I’m eager to learn and try new meat processing. So far i e done some jerky and summer sausage (stuffed by hand). My girl just got me a Vivo 7lb vertical stuffer and I’m going to use it on the first for some summer sausage with mild cheddar in it. I’ll post some pics. I’m stuffing and smoking on the first.
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