Roll Call (Start Here First)
-
Rich here from Mid-Michigan,
I currently use a 25+ year old Brinkmann Vertical wood smoker converted to propane fueled. I didn’t use it much for the first 18 years but have really gotten into smoking meats in the last 7 or so years. I am researching for a new smoker as the Brinkmann won’t last much longer and the temp doesn’t go low enough for snack sticks and salami’s that I want to start making.
I also have a LEM Big Bite 10 rack dehydrator that I use for jerky.
I have to give a shout out to YooperDog a fellow Yooper (I’m originally from Esky) so I’m going to have to go with Team Orange.dhg001 welcome to the community. I am about 2/3 of the way to Marquette on M-35. Hard water fishing is a little tough down that way, not the best down Escanaba way this year. Go Eskimos. Nice seeing you up on two wheels. I have a Road King and already chompin’ at the bit.
-
Hello everyone!
Ted Frodyma welcome to community. Feel free to join in the discussions or ask your questions. Lots of helpful folks here. Go Team Orange
-
Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance. -
Chef yeah, I’ll get a new post to explain it. I might pin it for a while too…or maybe a banner at the top of meatgistics explaining it?
-
Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance.Wayne2020 welcome to the community. There is a lot experience and knowledge here and folks willing to help. Feel free to ask your questions and join the conversations. Go Team Orange
-
Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance.Wayne2020 Welcome aboard! Everyone here & there with Walton’s can help you with just about everything, except for you got to get the meat. Oh, & Team BLUE really wants to help YOU.
-
smokedog welcome to the community. Don’t let your self get hoodwinked by the blue team. Lot of good knowledgeable folks here willing to help. Go Team Orange
-
welcome there is a good forum and chat here that everyone can chime in to give good advice for anything you want to do we are all here for the same reason
-
Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
-
Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 welcome aboard and of course be sure to join Team Blue!
-
Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 welcome to the forum. Go Team Orange
-
Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333
Welcome to the community. Your experience as a butcher is exactly the stuff we need here. I look forward to getting your take on a lot of our topics. Go Team Blue - it rocks.
-
Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 glad to have you and your wife join the community. It would be great to see any before, during, and after pictures of the antique walk in cooler. Would also welcome pictures of your butcher shop.
Before any corruption occurs, you might want to look at the groups and add yourself to any you would like to be part of. Of major importance is joining the Blue Group, consisting of the nicest and most knowledgeable people within this community.
-
Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
-
Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83
Hey there and welcome to this awesome community. There is tons of knowledge here so ask any questions.
Remember to go team blue. -
Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83 welcome to the community. Feel free to ask your questions and join the conversations. You can set your preferences in settings and join Team Orange
. -
Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83 Just a detail to point out, the blue team members are the knowledgeable and most helpful in the meatgistics community. Several members of the community tend to be a bit off track, and they are put in the orange team. With your experience, you just don’t want to end up there…
-
Can’t believe team blue has resorted to psychedelics to attract new members. Must be desperate.
Welcome ksbowman83 LeafLard333 . Lots of knowledge around this place. Great to have you here.
A shout to YooperDog and yes, blue Chef as well for referring to here as " community" instead of that F word.
Go Orange.
-
Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!
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 LoginSponsored By:
