Roll Call (Start Here First)
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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.
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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!
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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.
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SmokeyBones Welcome to the Board! We are always looking for more help and experience on the board!
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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.
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.
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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!
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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!
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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!
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!
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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.
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smokemeister Nice to have you on the board, it certainly seems like you will have some good experience and information to share with everyone!
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Southeast Texas here. I’m experienced in smoking/grilling but a novice at sausage making. I used to help my father in law make sausage at his meat market years ago. Now I plan to start making sausage as a hobby …
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Just checking in
Garden Plain, KS
Green Mountain Daniel Boone
snack stick made with BBQ Jerky or the new Dill Pickle -
Departing Contestant I love the Dill Pickle Jerky, I’ve only used it in restructured jerky so far but I am sure it is just as good on whole muscle. In my opinion it has a really good dill pickle flavor and a nice little bit of heat to it!
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Hammond. IN here. Been making jerky about 10 years, snack sticks about 2 years. I make a lot of chicken jerky, recommended by my doctor, he likes it too. I’m also a KCBS Master BBQ Judge and am in my 11th year. Planning on trying some different sausages soon.
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Fred Welcome Fredd, it will be nice to have a Judge on the site! If you need anything as far as how-tos or advice on making sausage let us know, it’s a very friendly and supportive community!
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Sparta, Wis
Been smoking meats longer then I can remember. Watch my father do it when I was a child, now doing I have been doing it on my own for 10 years. I built my own smoker out of a old freezer and working on a second one. The best part is experimenting with different seasoning and finding what works the best. -
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mrose Welcome to the board Mike. It’s hard to ask anything here that we would consider a “stupid” question, we were all new to it at one point!
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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!
Austin Hi my name is Jim. I live in Rochester NY, I have no experience in processing any meat but I would like to try. I do have a smoker witch is a Smoky Mt.
Series. I am a hunter and hoping to take a deer to make some snack sticks. So I might need some help and probably will have some question. So thanks for being here for that Jim
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