Greetings To The Group
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.Paul
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.processhead welcome to a new addiction lol, they are having a live stream @ 2:30 central on this website and YouTube
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Awesome can’t wait
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.processhead welcome and feel free to join the discussions passing along your experiences. A lot of knowledge here. Go Team Orange
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.processhead
Welcome to theforum, community. Great to have you here. -
Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.processhead Welcome aboard & we are glad to see you here. I am sure we can learn a few things from you too & would love to learn more about your brewing tips & tricks. I have been wanting to do that since forever. Just remember, the only True Flame, is the Blue Flame. Team Blue, will carry you through.
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.processhead welcome aboard great group here people always willing to help out if need be…a lot of good information…GO BIG BLUE !!
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.processhead welcome to a great community.
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