Roll Call (Start Here First)

[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.

[Jonathon]

Glad to see so many new faces (or usernames) on here! Gary T if you like the bold but want more flavor and like a sweeter jerky check out the video we did on Tender Jerky. We wanted to see if adding more sugar and water could give us a more tender piece of jerky that was shelf stable. The jerky was very tender, certainly more tender than anything I normally make, it was shelf stable and the taste was Excellent!

[SmokeyBones]

Hello everyone. NC born and raised. Hopefully the vast amount of knowlege and experience on this site will help with any questions I have and I may be able to help a little as well.

[Jonathon]

SmokeyBones Welcome to the Board! We are always looking for more help and experience on the board!

[Gary T]

SmokeyBones Welcome aboard SB, Im pretty new here as well but I’ve already found a ton of great info, snoop around and you’ll find a wealth of knowlege.

[boomer17]

From Wasilla, Alaska here. I’ve been treating my moose, caribou, bear, even beaver, over the years. Using my own recipes or some that I got from friends and relatives. And use a home built backyard smoker. Found this site a few months ago, and have watched a lot of videos. I gotten a lot of good ideas from you people, and I may be getting a few orders together over the next few month. Might simplify some of my old tried and true family gizmo’s!

[Gary T]

boomer17 Welcome Boomer, Wow those are some meats I know I’ve never tried, sounds very cool. I look forward to hearing about and seeing those meats processed.

[Jonathon]

boomer17 Welcome to the board, it’s great to have someone from Alaska on! You mentioned Beaver, have you ever done anything with the tail? I was listening to an episode of the Joe Rogan podcast and he had a wild game chef on that said when done correctly beaver tail is amazing! It will also be helpful to have someone who has experience with bear on here for sure!

[smokemeister]

Live in a small town in North Central Arkansas. I compete in both KCBS and MBN sanctioned bbq contests. I use a Gateway 55 gallon barrel smoker, Weber 22” smoker, Rec Rec 680 pellet smoker and Weber grills for both contests and home use. I also use a masterbuilt smoker for summer sausage and Cabela cabinet dehydrator for jerky. I especially forward to hearing about sausage stuffing, seasoning and smoking techniques as well as deer jerky.