Roll Call (Start Here First)

[bayres]

Cassoday, KS. Here

[Jonathon]

bayres That’s only about an hour away from us, have you ever visited one of our stores in Wichita?

[tarp]

Austin HI Garry (Tarp) here in Lake Livingston TX the catfish capitol of TX. Retired Airlines
Started learning how to process and make my on meats in the early 90’s while living in CO. when I found out how much they charge to process elk. Have 2 wood smokers and and electric vertical one you can add smoke to. Just made some summer sausage using Walton’s Excalibur but added high temp monterey pepper jack and whole pepper corn. Came out perfect. Thanks to Ya’ll
Tarp

[Mcduf1313]

mcduff1313 checking in from the great lakes state of Michigan. I have been curing and smoking meat & fish for over 35 years.

[Jonathon]

Glad to have you here!

[Mcduf1313]

I am going to Madrid Spain friday the ham (Jammon) capitol of the world. Bar none the place to be for perfecly cured ham especially Iberico. Black hoof pigs that free range on a diet of mostly acorns. Going to the ham museum and plan on plenty of ham Tapas and Chorizo in Madrid & Granada. Can’t wait!

[Jonathon]

Sounds like a pretty great vacation, Ham Museum aren’t words you generally expect to hear together but it sounds awesome!

[Mcduf1313]

Jonathon right it does sound strange but cured ham is highly prized in Spain.

[Tubby]

Hello! My name is Ed Jordan from San Angelo TX. Love to hunt, and new to home processing. I own a propane smoker, as well as an electric masterbuilt smoker. I enjoy this forum and the vodeos Waltons puts out.

[leppolite]

Hey all! Lewis from the St Paul area in MN. Total amateur home processor but having fun learning.

[journeyman1955]

Paul from Minnesota joining. Impressive website & informative. 30" MES. Been smoking meat & making sausage for about 3 years.

[AdamCA]

Hi I’m Adam and I am originally from Lake Charles, La but once my wife and I both retired from the U.S. Air Force we are currently living in Haysville, Ks. I’ve just recently started making my own sausages and meat snacks thanks to Walton’s.

[Jonathon]

@Boudreaux Hey Adam, you aren’t far from us at all probably about 20 minutes. You should come to our store next time you need supplies, we are at 3639 N Comotara St Wichita, KS 67226. Stop by and say hi!

[AdamCA]

Jonathon I’ve gotten all of my supplies from you guys, how was the Summer Sausage? ;0

[sammy]

Austin
Sammy from Cocoa FL. Checking in.
New to sausage making and smoking.

[Minnesota]

Shakopee Minnesota and I have been grilling for a while I just recently got into sausage making still working at it and want to try my hand at making different things like snack sticks and other stuff here is a picture of my smoker and some ribs I did on it

[Jonathon]

Minnesota Hey welcome to the board, we were just up in Minnesota a few weeks ago, beautiful area of the country! Those Ribs look great, nice bark on them.

I just did some for this past weekend, I actually marinated them overnight in Pa’s Black Bull seasoning and then rubbed them with Dominator RIb Rub and they came out great! I put them in at 215° for 3 hours then wrapped them in foil with butter and brown sugar and left them in there for another 2 hours. Finally I unwrapped them and did them for another 45 minutes, I dont have pictures, I was too excited to start eating them…that or I was already late serving them to our dinner guests and my wife was yelling at me for being late with the food as usual! Anyway they were delicious!

[dc2lane]

Athens Georgia!

[Jered Reid]

Jered from Indiana

[antlion]

Hi all! My name is Gene Garate from Southern Utah checking in. I am a true nose to tail butcher, beginning with a visit to ranches to slaughter livestock and ending with aging, cutting and packaging of product. I have been using recipes from this site for some time now with great results and reviews. I use a Char Broil smoker and a 48" Weston smoker. Unfortunately I still need more smoker space for the output I currently have and my smokers are almost constantly running. I use the Zenz Dixie Sausage seasoning almost exclusively along with Country Brown Sugar cures for both bacon and hams with nearly universally positive response. Good to be here.