Roll Call (Start Here First)
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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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I am from SW Kansas, new to this blog and am getting familiar with this site, and goofed and put post on the Bragging Rights… Been smoking & cooking on Traeger & Webber Smokey Mountain for around 10 yrs, but new to to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took. Not seeing an Icon to upload a picture.
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I am from SW Kansas, new to this blog and am getting familiar with this site, and goofed and put post on the Bragging Rights… Been smoking & cooking on Traeger & Webber Smokey Mountain for around 10 yrs, but new to to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took. Not seeing an Icon to upload a picture.
skane Make sure you sign up for team orange! Here from New Mexico
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I am from SW Kansas, new to this blog and am getting familiar with this site, and goofed and put post on the Bragging Rights… Been smoking & cooking on Traeger & Webber Smokey Mountain for around 10 yrs, but new to to curing & sausage making. This past week I Cured a 10 lb Pork Butt with 8 oz. Dry Bacon Cure & 1 oz. Bacon Taste Booster for 7 days, just like in the bacon video. Smoked with Apple on Traeger to 155, and It turned out to be really good Buckboard Bacon. Can’t wait to make Brats with the Blue Ribbon Brat seasoning. Also Not sure how to upload a few pics I took. Not seeing an Icon to upload a picture.
skane welcome to the site. You can post pics by selecting reply and then selecting the picture icon from the tool bar. Bacon is looking good.
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skane Welcome! And to see all the tools/options on posting you need to hit the Reply button and not the “Post quick reply”
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Hi
New to making my own sausage. From Mid Missouri and have made 2 small batches of sausage, First time used Grocery store ground pork and put together my own seasoning. Didn’t turn out too bad.Then I spent weeks reading and decided to take the plunge. Bought a Weston #12 Butcher Grinder and some Holly seasoning from Waltons. Had our first cooked patties this morning. Ta
sted good but the shrank more than I expected.So I’m here to learn from the experts.
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HaroldR What was the fat content of your meat block, how much water did you add and how were they cooked? When you said they shrank more than you expected, can you give us an estimate of how much they shrank?
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