Roll Call (Start Here First)
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Well, well, well. there is a Santa! Fat Bob here…at long last. You guys all panicked when you couldn’t get a notification from the forum for a few days. I haven’t got any for a couple months or shipping conformations! I’ve been working with Jon, sending any information I could. I had him delete the Fat Bob account because I’ve seen having a space in you name after PHP changes the rules on user names and doesn’t tell any one. We were going crazy and all of a sudden numerous members had the issue I put up with months. ANYWAY, I’m back! Post count etc. is probably gone but no big.
Watch the wife & children!
Fat_Bob
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I’m a career firefighter from Pittsburgh, PA and am only about a year into this journey. I’ve always liked cooking and creating. I rarely follow a recipe to the tee. At some point I decided that I would like to make my own bacon. I got a recipe and a Masterbuilt smoker to add to my Dad’s home built grill and a gas grill and poof. Here I am. Along the way, I’ve picked up a 5 lb stuffer and a #12 grinder. I’ve made some not so awesome kielbasa that seems to have gotten way too much bad smoke. I’ve tried some recipes for sweet and hot sausages. Now I’ve found this site and this addiction seems to be picking up steam. I saw a video on making summer sausage and it reminded me of buying the “Mall” summer sausages as a gift for my father, and the time we spent eating it, so I made my first orders from Walton’s which included the H Summer Sausage seasoning and ECA which I had never heard of until Meatgistics. So, I’ve and have been sitting around eating the summer sausage reminiscing about Dad. I love the sentimental value food can have. I have some kielbasa seasonings on the way, so not screwing it up again is my next priority.
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I’m a career firefighter from Pittsburgh, PA and am only about a year into this journey. I’ve always liked cooking and creating. I rarely follow a recipe to the tee. At some point I decided that I would like to make my own bacon. I got a recipe and a Masterbuilt smoker to add to my Dad’s home built grill and a gas grill and poof. Here I am. Along the way, I’ve picked up a 5 lb stuffer and a #12 grinder. I’ve made some not so awesome kielbasa that seems to have gotten way too much bad smoke. I’ve tried some recipes for sweet and hot sausages. Now I’ve found this site and this addiction seems to be picking up steam. I saw a video on making summer sausage and it reminded me of buying the “Mall” summer sausages as a gift for my father, and the time we spent eating it, so I made my first orders from Walton’s which included the H Summer Sausage seasoning and ECA which I had never heard of until Meatgistics. So, I’ve and have been sitting around eating the summer sausage reminiscing about Dad. I love the sentimental value food can have. I have some kielbasa seasonings on the way, so not screwing it up again is my next priority.
badfire2625
Welcome. Yep, the H seasoning is great. Check out the cracked pepper and garlic. Awesome. BTW, can’t do a proper welcome without giving you a nudge to Team Orange.
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Welcome to the funny farm badfire2625 ! No such thing as “bad” kielbasa, just some is better than others.
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I’m a career firefighter from Pittsburgh, PA and am only about a year into this journey. I’ve always liked cooking and creating. I rarely follow a recipe to the tee. At some point I decided that I would like to make my own bacon. I got a recipe and a Masterbuilt smoker to add to my Dad’s home built grill and a gas grill and poof. Here I am. Along the way, I’ve picked up a 5 lb stuffer and a #12 grinder. I’ve made some not so awesome kielbasa that seems to have gotten way too much bad smoke. I’ve tried some recipes for sweet and hot sausages. Now I’ve found this site and this addiction seems to be picking up steam. I saw a video on making summer sausage and it reminded me of buying the “Mall” summer sausages as a gift for my father, and the time we spent eating it, so I made my first orders from Walton’s which included the H Summer Sausage seasoning and ECA which I had never heard of until Meatgistics. So, I’ve and have been sitting around eating the summer sausage reminiscing about Dad. I love the sentimental value food can have. I have some kielbasa seasonings on the way, so not screwing it up again is my next priority.
badfire2625
Welcome to this most excellent community. -
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I’m a career firefighter from Pittsburgh, PA and am only about a year into this journey. I’ve always liked cooking and creating. I rarely follow a recipe to the tee. At some point I decided that I would like to make my own bacon. I got a recipe and a Masterbuilt smoker to add to my Dad’s home built grill and a gas grill and poof. Here I am. Along the way, I’ve picked up a 5 lb stuffer and a #12 grinder. I’ve made some not so awesome kielbasa that seems to have gotten way too much bad smoke. I’ve tried some recipes for sweet and hot sausages. Now I’ve found this site and this addiction seems to be picking up steam. I saw a video on making summer sausage and it reminded me of buying the “Mall” summer sausages as a gift for my father, and the time we spent eating it, so I made my first orders from Walton’s which included the H Summer Sausage seasoning and ECA which I had never heard of until Meatgistics. So, I’ve and have been sitting around eating the summer sausage reminiscing about Dad. I love the sentimental value food can have. I have some kielbasa seasonings on the way, so not screwing it up again is my next priority.
badfire2625 thanks for your service as a firefighter. Welcome to the community of “meat heads”. ECA is a funny thing. I am not a fan of it at full strength, but I do like using half of what is recommended in the pepperoni sticks. It seams to bring the flavor out more
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danf Welcone! Start a new post and give us some more information like smoke schedule, fat content, ice bath time, and anything else you can think of! If you don’t have time for that then quickly it could have been case hardening from cooking too fast or too dry an environment which would be either your smoke schedule or the relative humidity inside your smoker or could be partial fat out, which is where you don’t get enough protein extraction and it cooks out of the meat and gets pushed to the outside of the sausage.
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badfire2625 thanks for your service as a firefighter. Welcome to the community of “meat heads”. ECA is a funny thing. I am not a fan of it at full strength, but I do like using half of what is recommended in the pepperoni sticks. It seams to bring the flavor out more
kyle, thanks , trying to figure this roll call out,its great to hear from and about all the processing going on.i am new at curing meats.being from Alabama i have always cooking over hot coals ,cooking pork ribs and other pieces of pork bbq.Roll Tide Roll.
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My name is John House and I live in Sioux Falls, SD. I’ve been doing BBQ smoking for about 15 years and just recently took an interest in jerky making. Just recently I made my first purchases at Walton’s and intend to make my first batch this week!
I am excited to find this forum and learn from the extensive knowledge base you have all contributed towards.
“I’ve got a jerky fever; and the only cure comes in 1-ounce orange packets.”
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My name is John House and I live in Sioux Falls, SD. I’ve been doing BBQ smoking for about 15 years and just recently took an interest in jerky making. Just recently I made my first purchases at Walton’s and intend to make my first batch this week!
I am excited to find this forum and learn from the extensive knowledge base you have all contributed towards.
jhouse5848 Welcome aboard John! I think you’ll find this unlike any other forum. What kind of smoker do you have?
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jhouse5848 Welcome aboard John! I think you’ll find this unlike any other forum. What kind of smoker do you have?
badfire2625 Thank you for the warm welcome! I currently own a Jambo Backyard and just recently purchased a used mobile Southern Pride SPK-500. I’m a bit of a habitual smoker-flipper. Over the years I’ve owned and then sold a Big Green Egg XL, Klose offset, Yoder YS640, and a Backwoods Fatboy. Cooking/food has always been a big hobby and pleasure of mine – notably BBQ!
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My name is John House and I live in Sioux Falls, SD. I’ve been doing BBQ smoking for about 15 years and just recently took an interest in jerky making. Just recently I made my first purchases at Walton’s and intend to make my first batch this week!
I am excited to find this forum and learn from the extensive knowledge base you have all contributed towards.
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badfire2625 Thank you for the warm welcome! I currently own a Jambo Backyard and just recently purchased a used mobile Southern Pride SPK-500. I’m a bit of a habitual smoker-flipper. Over the years I’ve owned and then sold a Big Green Egg XL, Klose offset, Yoder YS640, and a Backwoods Fatboy. Cooking/food has always been a big hobby and pleasure of mine – notably BBQ!
jhouse5848 Nice. I have been trying to decide between the JamboPits, an Aaron Franklin pit and a Myron Mixon Gravity pit. I believe that Jambo has a several month wait, Aaron’s pits are two years behind and depending on the week, I can get the Mixon. Well, not counting the money/permission slip from the wife thing… Minor stuff like that.
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jhouse5848 Nice. I have been trying to decide between the JamboPits, an Aaron Franklin pit and a Myron Mixon Gravity pit. I believe that Jambo has a several month wait, Aaron’s pits are two years behind and depending on the week, I can get the Mixon. Well, not counting the money/permission slip from the wife thing… Minor stuff like that.
badfire2625 I have 3 Jambo Pits. I think they are one of the best offset pit out there. The waiting time varies depending on what pit you want. Fans of Jambo on Facebook has some used pits for sale. I always got a Deep South Gravity Feed pit.
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jhouse5848 Nice. I have been trying to decide between the JamboPits, an Aaron Franklin pit and a Myron Mixon Gravity pit. I believe that Jambo has a several month wait, Aaron’s pits are two years behind and depending on the week, I can get the Mixon. Well, not counting the money/permission slip from the wife thing… Minor stuff like that.
badfire2625 You can’t go wrong with any of those pits. I didn’t get any approval from my wife for a big Jambo but was able to swing the small backyard model, which is still quite a beast. She doesn’t like to cook so that helps me justify all kinds of food gadgetry and gear!
“I’ve got a jerky fever; and the only cure comes in 1-ounce orange packets.”
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badfire2625 You can’t go wrong with any of those pits. I didn’t get any approval from my wife for a big Jambo but was able to swing the small backyard model, which is still quite a beast. She doesn’t like to cook so that helps me justify all kinds of food gadgetry and gear!
jhouse5848 Same here. But with twin 4 year olds, I gotta pretend that I’m getting permission…
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jhouse5848 Same here. But with twin 4 year olds, I gotta pretend that I’m getting permission…
badfire2625
Twins huh. Nice. Been there done that. They turned 30 this past summer. -
My name is John House and I live in Sioux Falls, SD. I’ve been doing BBQ smoking for about 15 years and just recently took an interest in jerky making. Just recently I made my first purchases at Walton’s and intend to make my first batch this week!
I am excited to find this forum and learn from the extensive knowledge base you have all contributed towards.
jhouse5848 welcome to the site. You have an opportunity to learn a lot and pass your knowledge along. Go Team Orange.
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