Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Blogs
  4. Waltons Blog
  5. Meatgistics "Meet Up"

Meatgistics "Meet Up"

Scheduled Pinned Locked Moved Waltons Blog
114 Posts 35 Posters 5.7k Views 34 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • G Offline
    G Offline
    glen
    Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
    wrote on last edited by
    #3

    Count me in!
    Probably any date is okay with me

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
    1
    • ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #4

      I would love to go to this type of meet up

      1 Reply Last reply
      1
      • PapaSopP Offline
        PapaSopP Offline
        PapaSop
        Team Orange Power User Veteran
        wrote on last edited by
        #5

        Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.

        Tex_77T Joe HellJ 2 Replies Last reply
        2
        • JPAPJ Offline
          JPAPJ Offline
          JPAP
          Team Blue Masterbuilt
          wrote on last edited by
          #6

          I would love to be able to come. It’s in the air for me right now but hopefully it will work. Already salivating!!!

          1 Reply Last reply
          1
          • J Offline
            J Offline
            jgabehart84
            wrote on last edited by jgabehart84
            #7

            I would come to this and would prefer not happening during the fall hunting season.

            A Couple ideas to cover
            Whole animal butchering
            seasoning and curing
            Basic sanitation and storage solutions
            Tour of a commercial facility would be good.

            one point of consideration is how do we transport our work home? can we ship it or have some swag included in registration for a cooler or something. I’d be coming from central Illinois so i’d need to know a good place to stay.

            Tex_77T 1 Reply Last reply
            2
            • YooperDogY Offline
              YooperDogY Offline
              YooperDog
              Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
              wrote on last edited by
              #8

              I am pretty flexible. Spring, fall or winter preferred. Summer would work but challenging with all the other activities shoe horned into that season and November would be tough, those pesky holidays and hunting opportunities.

              1 Reply Last reply
              1
              • PapaSopP PapaSop

                Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.

                Tex_77T Offline
                Tex_77T Offline
                Tex_77
                Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                wrote on last edited by
                #9

                PapaSop being from Southern Canada you should be accustomed to the cold!

                Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                1 Reply Last reply
                2
                • J jgabehart84

                  I would come to this and would prefer not happening during the fall hunting season.

                  A Couple ideas to cover
                  Whole animal butchering
                  seasoning and curing
                  Basic sanitation and storage solutions
                  Tour of a commercial facility would be good.

                  one point of consideration is how do we transport our work home? can we ship it or have some swag included in registration for a cooler or something. I’d be coming from central Illinois so i’d need to know a good place to stay.

                  Tex_77T Offline
                  Tex_77T Offline
                  Tex_77
                  Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                  wrote on last edited by
                  #10

                  jgabehart84 I’m sure they would arrange a group hotel. I know all the good hotels in Wichita so I’ll try to influence that decision.

                  Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                  1 Reply Last reply
                  2
                  • PapaSopP PapaSop

                    Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.

                    Joe HellJ Offline
                    Joe HellJ Offline
                    Joe Hell
                    Team Blue
                    wrote on last edited by
                    #11

                    PapaSop yeah…I’m not sure I’d consider that area a winter wonderland. Lol

                    Better Living Through BBQ!

                    1 Reply Last reply
                    2
                    • ChefC Offline
                      ChefC Offline
                      Chef
                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                      wrote on last edited by
                      #12

                      After dealing with years of summers with 102 F I’m all for as cold as possible!

                      ? 1 Reply Last reply
                      1
                      • ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #13

                        As far as topics for this grand get-to-gather, how about a day offering workshops, not just from Jonathon and Austin, but I bet there are several members of this great group that has the knowledge to present on different topics. Workshops could be from basic to advance, and include cures, techniques, equipment, specialty sausages. Could run a few at the same time and people could sign up for the workshops they are interested in.

                        1 Reply Last reply
                        3
                        • JonathonJ Jonathon

                          Austin and I are planning on doing a Meatgistics Meet-Up where we get as many Meatgistics users as possible together in Wichita Kansas for a weekend of meat processing classes, food and fun! The classes would be held live in Walton’s Inc classroom on various topics, we could take votes on certain topics and could do certain classes in the morning and then smoke the product while we are doing other things so we could eat what we made that day.

                          So, what we are looking for its information from you! We want to know first, are there enough people interested who would/could attend, then what weekend would be most reasonable for the highest number of people and what topics or activities would everyone want to see or learn about?

                          D Offline
                          D Offline
                          Dave R
                          Regular Contributors
                          wrote on last edited by
                          #14

                          Jonathon sounds like a great opportunity.

                          1 Reply Last reply
                          0
                          • Departing ContestantD Offline
                            Departing ContestantD Offline
                            Departing Contestant
                            Regular Contributors
                            wrote on last edited by
                            #15

                            only if there is beer allowed. i will bring my own!

                            ChefC 1 Reply Last reply
                            3
                            • Departing ContestantD Departing Contestant

                              only if there is beer allowed. i will bring my own!

                              ChefC Offline
                              ChefC Offline
                              Chef
                              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                              wrote on last edited by
                              #16

                              Departing Contestant

                              1 Reply Last reply
                              0
                              • ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #17

                                can’t cure meat, smoke, grill, or stuff sausage without the required amount of alcohol !

                                1 Reply Last reply
                                5
                                • ChefC Chef

                                  After dealing with years of summers with 102 F I’m all for as cold as possible!

                                  ? Offline
                                  ? Offline
                                  A Former User
                                  wrote on last edited by
                                  #18

                                  Chef Just remember Chef, “you don’t have to shovel heat”. Winters up here can be brutal as hell.

                                  ChefC 1 Reply Last reply
                                  0
                                  • ? A Former User

                                    Chef Just remember Chef, “you don’t have to shovel heat”. Winters up here can be brutal as hell.

                                    ChefC Offline
                                    ChefC Offline
                                    Chef
                                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                    wrote on last edited by
                                    #19

                                    @Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable

                                    Joe HellJ ? 2 Replies Last reply
                                    1
                                    • ChefC Chef

                                      @Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable

                                      Joe HellJ Offline
                                      Joe HellJ Offline
                                      Joe Hell
                                      Team Blue
                                      wrote on last edited by
                                      #20

                                      Chef I lost over 200 lbs of excess insulation. Cold is no longer my friend. Lol

                                      Better Living Through BBQ!

                                      ChefC 1 Reply Last reply
                                      3
                                      • Joe HellJ Joe Hell

                                        Chef I lost over 200 lbs of excess insulation. Cold is no longer my friend. Lol

                                        ChefC Offline
                                        ChefC Offline
                                        Chef
                                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                        wrote on last edited by
                                        #21

                                        Joe Hell I’m in the middle of losing some of mine, go about 60 pounds more to go !

                                        Joe HellJ 1 Reply Last reply
                                        0
                                        • ChefC Chef

                                          @Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable

                                          ? Offline
                                          ? Offline
                                          A Former User
                                          wrote on last edited by [[global:former-user]]
                                          #22

                                          Chef If you lived in it all your life you wouldn’t say that. LOL

                                          1 Reply Last reply
                                          1

                                          Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                                          Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                                          With your input, this post could be even better 💗

                                          Register Login
                                          Reply
                                          • Reply as topic
                                          Log in to reply
                                          • Oldest to Newest
                                          • Newest to Oldest
                                          • Most Votes


                                          Sponsored By:

                                          Sponsored By Walton's Inc

                                          Sponsored By:

                                          Sponsored By Walton's
                                          Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                                          Meatgistics
                                          X

                                          Register Now For Complete Access To Meatgistics!

                                          Sign In Register
                                          • Login

                                          • Don't have an account? Register

                                          • Login or register to search.
                                          • First post
                                            Last post
                                          0
                                          • Home
                                          • Walton's
                                            • Home
                                            • Seasonings
                                            • Casings
                                            • Packaging
                                            • Supplies
                                            • Equipment
                                            • Smoking/Grilling
                                            • Sales
                                            • Giveaways
                                          • About Us
                                          • Topics
                                            • Unread
                                            • Recent
                                            • Random
                                            • Popular Monthly
                                            • Popular All-Time
                                            • Unsolved
                                            • Solved
                                          • Events
                                          • FAQ
                                          • Conv Chart
                                            • Seasonings
                                            • Cures
                                            • Additives