Roll Call (Start Here First)

[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.

[Jonathon]

antlion It will be great to have the input of a butcher on here! Glad you like the Dixie and the Country Brown Sugar Cure they are both great seasonings. More smoker space is an annoying issue to have, you either have to go with a larger smoker or get an additional one. I look forward to seeing your posts!

[tedmo]

Hi I’m Ted from Orlando and I love to smoke meat on an electric smoker, also I write content about smoking food on electric smoker and reviews.

[Jonathon]

tedmo Welcome to the Board, look forward to your thoughts and opinions on smoking and smokers!

[ADJWIS]

AJ from Mount Pleasant, WI…
Have been enjoying meat snacks and jerky most of my 58 yrs. Been smokin’ meat on a homemade UDS for about 3 yrs. Enjoy trying new techniques and flavors so I have a feeling I’ll be spending a lot of time on the Walton’s site and this blog. Thanks in advance for the hospitality! God Bless!

[westtnbbq]

Austin
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years

[Gary T]

Hello Everyone,
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.

Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.

Thanks for the invite. Gary T.

[JWVickII]

Hello from Alpine, Texas.