Roll Call (Start Here First)
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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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Hi fellow enthusiasts I am from South Africa South of Johannesburg.
I recently found this new hobby/ interest and am amazed at the variety of product available in Usa.
In South Africa we have a very limited source of everything apart from spices but lack starter cultures, additives, reasonable equipment as everything is so deer
( expensive).
I would love to offer and run a branch of Waltons products from here to offer what is needed and wanted.
Keep safe during this testing time!!Ciao Andrew
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Hi fellow enthusiasts I am from South Africa South of Johannesburg.
I recently found this new hobby/ interest and am amazed at the variety of product available in Usa.
In South Africa we have a very limited source of everything apart from spices but lack starter cultures, additives, reasonable equipment as everything is so deer
( expensive).
I would love to offer and run a branch of Waltons products from here to offer what is needed and wanted.
Keep safe during this testing time!!Ciao Andrew
Andrew Welcome aboard Andrew, I think you will find this a very informative site. The Walton’s group is very helpful at trying to solve any issues you may have. And by the way be sure to sign up for team Orange, the only true Walton’s color!
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Hi Greg Hintz from Clay, MI. i’ve made homemade fresh sausage for years (my grand father taught me) and want to learn more about snack sticks, summer sausage.
ginsu14 welcome to the party! Tons of experience in this room. Definitely watch their videos on making snack sticks. Great info.
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