Roll Call (Start Here First)
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Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.
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TChaps here, friend of POPA SOP, met you at the show in Minnesota. I have been making sausage, snack sticks, jerky for awhile now, but meeting POPA SOP I have been doing it more and more. We share alot of ideas and he mentioned Waltons to me as I was looking for spices. So far so good, I haven’t been disappointed on anything. I have a Charbroil electric smoker that works well, could be taller but it does the job. For a grill I have a Weber, tried others and came back to the Weber. My newest toy is the sous vide cooker, used it for the first time last night, made chicken Parmesan and the chicken was good and moist. Always looking for new ideas and better ways of grilling, smoking and making sausage, snack sticks and jerky.
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Ted (Little Baby Teddy). I live in IL with a cabin in Michigan. I Make all kinds of sausages & meats and love to smoke them up too. Good eats for sure. Old School Ways. My Uncle and cousin where butchers in East Chicago, Ind years back.
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TChaps here, friend of POPA SOP, met you at the show in Minnesota. I have been making sausage, snack sticks, jerky for awhile now, but meeting POPA SOP I have been doing it more and more. We share alot of ideas and he mentioned Waltons to me as I was looking for spices. So far so good, I haven’t been disappointed on anything. I have a Charbroil electric smoker that works well, could be taller but it does the job. For a grill I have a Weber, tried others and came back to the Weber. My newest toy is the sous vide cooker, used it for the first time last night, made chicken Parmesan and the chicken was good and moist. Always looking for new ideas and better ways of grilling, smoking and making sausage, snack sticks and jerky.
TChaps
Bout time you showed up! :smiling_face_with_open_mouth_closed_eyes:. BTW you forgot your team orange logo… -
What you talking about?
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Little Baby Teddy He was talking to the post above you. When you respond to someone it will show up in blue. You can respond to specific people by typing in the @ symbol and then a list of people who have recently posted on the thread shows up. Or, you can put the @ symbol and then type in that person’s username. The name will show up as a blue link to their profile.
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love that mild italian seasoning !!Yumm
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Howdy, y’all!
I’m in Bellaire, Texas, a small municipality pretty surrounded by Houston. We like to say that Houston is our suburb.
Both my parents are avid and excellent cooks, so I’ve been cooking for as long as I could pull up a chair to the stove or grill. I’ve been into cooking and food science for a very long time, and I’m always looking to learn something new. More specific to here, I’ve been into low-and-slow smoking for about 20 years. Other than what happens with barbecue-style smoking, I’ve done only a bit of curing here and there (mostly corned beef or pastrami or something like that), and I only started making sausage about a month ago.
My current cookers are a Weber kettle, a Klose 20x36 offset, and a Camp Chef Lux pellet cooker. I’m strongly considering a PK 100 and probably will pull the trigger on that sooner than later.
My favorite meat snack probably is dried sausage of just about any sort, followed up very closely by jerky and cracklins.
I’m very happy to have come across Walton’s when looking for sausage-making gear, as well as Meatgistics for what I’ve already learned. I’m looking forward to more.
Cheers, y’all!
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welcome to your new addiction
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Howdy, y’all!
I’m in Bellaire, Texas, a small municipality pretty surrounded by Houston. We like to say that Houston is our suburb.
Both my parents are avid and excellent cooks, so I’ve been cooking for as long as I could pull up a chair to the stove or grill. I’ve been into cooking and food science for a very long time, and I’m always looking to learn something new. More specific to here, I’ve been into low-and-slow smoking for about 20 years. Other than what happens with barbecue-style smoking, I’ve done only a bit of curing here and there (mostly corned beef or pastrami or something like that), and I only started making sausage about a month ago.
My current cookers are a Weber kettle, a Klose 20x36 offset, and a Camp Chef Lux pellet cooker. I’m strongly considering a PK 100 and probably will pull the trigger on that sooner than later.
My favorite meat snack probably is dried sausage of just about any sort, followed up very closely by jerky and cracklins.
I’m very happy to have come across Walton’s when looking for sausage-making gear, as well as Meatgistics for what I’ve already learned. I’m looking forward to more.
Cheers, y’all!
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craigrice You ain’t joking, brother. I’ve done five 5# batches in about three weeks.
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it is satisfying to be able to make things for yourself but don’t get discouraged if you mess one up once in a while we all have !
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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!
Hi,
I’m basically a novice at smoking and have a Master Built Sportsman Elite electric smoker. I’ve smoked a lot of turkeys, made some summer sausage, and smoked salmon using recipes I found on-line.I want to make some corned beef brisket and also have some 3-5 lb pieces of venison that I would like to cure and smoke some how. I’ve used brines but I’ve never used cures for large pieces of meat before. My brother -in -law provided the seasoning/cures for the sausage.
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Hi JDub We recently smoked the brisket for 3 hours and then finished up in a sous vide cooker. You could skip the sous vide and just go right into a slow cooker or roaster and receive similar results I would imagine? Here is the finished video https://www.youtube.com/watch?v=mJ7oCVt4SDo
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Mike from Smiths Alabama.
Joined the group looking to learn and share ideas. I recently purchased a smoker and some tools to start making my own sausages and snack sticks and anything else meat related that comes along!
Looking forward to chatting with the group! -
welcome to a good distraction during this current situation in the world !
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Checking in from Cross, SC. Really want to take it “From Animal to Edible!”, but having trouble finding a butcher who will handle beef. (lots of deer & hog handlers though) Used to break 'em down to quarters as a kid in Virginia, but then the processor would finish the job. Hoping to find some tips, tricks, and or links to help me learn the trade!
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Checking in from Cross, SC. Really want to take it “From Animal to Edible!”, but having trouble finding a butcher who will handle beef. (lots of deer & hog handlers though) Used to break 'em down to quarters as a kid in Virginia, but then the processor would finish the job. Hoping to find some tips, tricks, and or links to help me learn the trade!
Redneck Vet
You’ve come to the right place. Nice color’s btw. -
Thank you sir! May I say I admire yours as well!
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