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Roll Call (Start Here First)

Scheduled Pinned Locked Moved Roll Call
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  • YooperDogY YooperDog

    BJ Anderton welcome. As Fat_Bob said if you have a question you will get answers, a lot of folks with experience here. Don’t worry Fat_Bob will come to the dark side. Go Team Orange.

    Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob
    Team Blue Canning
    wrote on last edited by Fat_Bob
    #540

    YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

    It’s all about the duck fat.

    lkrfletcherL badfire2625B 2 Replies Last reply
    2
    • Fat_BobF Fat_Bob

      YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

      lkrfletcherL Offline
      lkrfletcherL Offline
      lkrfletcher
      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
      wrote on last edited by
      #541

      f573a551-7a55-48da-9581-eac3812a23f6-image.gif

      Life is a Garden - Dig it.

      1 Reply Last reply
      4
      • Fat_BobF Fat_Bob

        YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

        badfire2625B Offline
        badfire2625B Offline
        badfire2625
        Team Orange Regular Contributors Dry Cured Sausage
        wrote on last edited by
        #542

        Fat_Bob I’m just gonna leave this right here. Jonathon knows what time it is. OrangeJonathan.jpg

        In all seriousness, though, Thanks for this video Austin and Jonathon. My last ham didn’t turn out very juicy, so I’m really looking forward to making my next ham the @Walton-s way.

        Fat_BobF 1 Reply Last reply
        4
        • AustinA Offline
          AustinA Offline
          Austin
          Team Orange Walton's Employee Admin
          wrote on last edited by
          #543

          badfire2625 That is an awesome screenshot!!! Love it!

          –Austin Walton
          VP of Operations at Walton’s & Meatgistics Host

          Shop waltons.com for Everything but the Meat!
          Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

          1 Reply Last reply
          0
          • badfire2625B badfire2625

            Fat_Bob I’m just gonna leave this right here. Jonathon knows what time it is. OrangeJonathan.jpg

            In all seriousness, though, Thanks for this video Austin and Jonathon. My last ham didn’t turn out very juicy, so I’m really looking forward to making my next ham the @Walton-s way.

            Fat_BobF Offline
            Fat_BobF Offline
            Fat_Bob
            Team Blue Canning
            wrote on last edited by
            #544

            badfire2625 Careful, he’ll put a fire blanket over you and Poof, you’ll disappear. undefined

            It’s all about the duck fat.

            1 Reply Last reply
            0
            • B Offline
              B Offline
              BeerAndSausage
              Team Orange
              wrote on last edited by
              #545

              Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

              YooperDogY craigriceC 2 Replies Last reply
              2
              • B BeerAndSausage

                Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

                YooperDogY Offline
                YooperDogY Offline
                YooperDog
                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                wrote on last edited by
                #546

                BeerAndSausage welcome to the site. It sounds like you have a lot of the skills needed already. There is a solid knowledge base here to help you answer questions. Go Team Orange.

                1 Reply Last reply
                1
                • B BeerAndSausage

                  Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

                  craigriceC Offline
                  craigriceC Offline
                  craigrice
                  Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                  wrote on last edited by
                  #547

                  BeerAndSausage you have come to the right place there is a wealth of knowledge on the website and the atmosphere of chat where you can ask questions from the members could not be better with there hands on knowledge !, and welcome to your new addiction .

                  1 Reply Last reply
                  2
                  • Fat_BobF Offline
                    Fat_BobF Offline
                    Fat_Bob
                    Team Blue Canning
                    wrote on last edited by
                    #548

                    BeerAndSausage You came to the right place. A real good bunch of folks here that’s always ready to help if you need…but your hat is the wrong color. undefined
                    I grew up in your neck of the woods, (Fairbury). Haven’t been there in 50 years so that tells you something. LOL

                    It’s all about the duck fat.

                    B 1 Reply Last reply
                    0
                    • K Offline
                      K Offline
                      kesmc27
                      wrote on last edited by
                      #549

                      Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                      Steve

                      kyleK lkrfletcherL B badfire2625B YooperDogY 6 Replies Last reply
                      1
                      • K kesmc27

                        Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                        Steve

                        kyleK Offline
                        kyleK Offline
                        kyle
                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                        wrote on last edited by
                        #550

                        kesmc27 welcome. Always a good time here. I’m over in WI. Glad to see more on here from the midwest

                        hey vegetarians, my food poops on your food!

                        1 Reply Last reply
                        0
                        • K kesmc27

                          Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                          Steve

                          lkrfletcherL Offline
                          lkrfletcherL Offline
                          lkrfletcher
                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                          wrote on last edited by
                          #551

                          kesmc27
                          Welcome to the community! Lots of great knowledge here. Don’t forget to go team blue!

                          Life is a Garden - Dig it.

                          1 Reply Last reply
                          0
                          • kyleK Offline
                            kyleK Offline
                            kyle
                            Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                            wrote on last edited by
                            #552

                            I knew I forgot something in my welcome… … Go team blue

                            hey vegetarians, my food poops on your food!

                            1 Reply Last reply
                            1
                            • lkrfletcherL Offline
                              lkrfletcherL Offline
                              lkrfletcher
                              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                              wrote on last edited by
                              #553

                              team blue.png

                              Life is a Garden - Dig it.

                              1 Reply Last reply
                              0
                              • K kesmc27

                                Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                                Steve

                                B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #554

                                kesmc27 Hi Steve, welcome to the group. You definitely want to join team orange.

                                1 Reply Last reply
                                0
                                • K kesmc27

                                  Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                                  Steve

                                  badfire2625B Offline
                                  badfire2625B Offline
                                  badfire2625
                                  Team Orange Regular Contributors Dry Cured Sausage
                                  wrote on last edited by
                                  #555

                                  kesmc27 Hi Steve. Welcome aboard. You’ll be able to share a lot of your experience and get some new insights along the way. Team or"A"ange is the one to join up with. I’m sure that you’ll be recruited ferociously by the "B"lue Team. undefined undefined undefined undefined undefined

                                  1 Reply Last reply
                                  1
                                  • K Offline
                                    K Offline
                                    kesmc27
                                    wrote on last edited by
                                    #556

                                    Can someone please explain what the “teams” are about?

                                    ChefC C kyleK 4 Replies Last reply
                                    0
                                    • K kesmc27

                                      Can someone please explain what the “teams” are about?

                                      ChefC Offline
                                      ChefC Offline
                                      Chef
                                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                      wrote on last edited by Chef
                                      #557

                                      kesmc27 On a serious note, it is just a friendly competition of Orange which is Austin team, and the Blue which is Jonathon Jonathon team. Just healthy fun.
                                      Now on a practical note, Blue Team Rules. It has the most awesome members, the most knowledgeable members, a true team leader, i.e. Jonathon, and the Blue team RULES.

                                      It really is all about fun. This community is wonderful.

                                      badfire2625B 1 Reply Last reply
                                      1
                                      • ChefC Chef

                                        kesmc27 On a serious note, it is just a friendly competition of Orange which is Austin team, and the Blue which is Jonathon Jonathon team. Just healthy fun.
                                        Now on a practical note, Blue Team Rules. It has the most awesome members, the most knowledgeable members, a true team leader, i.e. Jonathon, and the Blue team RULES.

                                        It really is all about fun. This community is wonderful.

                                        badfire2625B Offline
                                        badfire2625B Offline
                                        badfire2625
                                        Team Orange Regular Contributors Dry Cured Sausage
                                        wrote on last edited by
                                        #558

                                        kesmc27 you noticed that Chef explained the serious part first before he explained the non-serious part. That part about blue ruling is clearly a joke by his own definition… Even their leader has expressed interest in coming to Team Orange. undefined undefined I can post some pictures of Jonathon that show him rocking an orange hat and gloves as an offer of proof.

                                        1 Reply Last reply
                                        0
                                        • K kesmc27

                                          Can someone please explain what the “teams” are about?

                                          ChefC Offline
                                          ChefC Offline
                                          Chef
                                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                          wrote on last edited by
                                          #559

                                          kesmc27 badfire2625 is clearly confused. I said practical just to be kind to those less fortunate. Fact is BLUE team rules. LOL

                                          badfire2625B 1 Reply Last reply
                                          1

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