Roll Call (Start Here First)
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Thank you all!
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Hi all I’m new to this forum. I live in the smallest county in the state of Illinois so not a lot to do. We have 4 gas stations and 2 grocery stores and no stop lights. I told you It’s small. I’m on the Illinois river, we have more deer than people. I’m retired so every day is my day off. I have been grilling for years.I also enjoy using my Blackstone griddles. My son in law gave me a 40" Masterbuilt propane smoker. I have made Buckboard bacon so far, ground beef jerky and snackstix. I have a new 11LB sausage stuffer coming Wednesday. I hope to learn from the people on this site as it looks like most subjects have been addressed.
jrccmc1998 welcome to a new addiction
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
M-Book-OR Welcome to the neighborhood. You have a lot of great goals & this is the place to get help with them. But, remember, we love the Blues.
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
M-Book-OR Welcome aboard, this is a very knowledgable group who are always willing to help. Remember though the only true Walton’s color is orange!
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M-Book-OR welcome to the community. You’re going to have the opportunity to learn a lot here. This is not some forum where you’re belittled for inexperience or just taking a different approach. I mean the blue hats take a little abuse around here but it’s all in good fun. There’s no real decision to be made.
all the way. That said there are great people on both teams. It’s just that orange is the better team. I mean, maybe if it was a dark blue. But their color is baby friggin blue. -
M-Book-OR welcome to the community. You’re going to have the opportunity to learn a lot here. This is not some forum where you’re belittled for inexperience or just taking a different approach. I mean the blue hats take a little abuse around here but it’s all in good fun. There’s no real decision to be made.
all the way. That said there are great people on both teams. It’s just that orange is the better team. I mean, maybe if it was a dark blue. But their color is baby friggin blue.badfire2625 Well, its true, those Orange shirts are bright, they are some really bright folks & they are being noticed. But, us Blue Shirts, we just like to help you get the job done!
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Thats for dang sure thats how we roll…Go BLUE…
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
M-Book-OR welcome to the community. A lot of good teasing going on. Everyone is in a learning and experimenting mode. No wrong questions and a lot of experience to learn from here. As for Team Orange
or team blue it is a pretty easy choice, just check out Jonathon preference. -
M-Book-OR, YooperDog is right, you know. Click This to see what we mean.
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No 0-range in any of those!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Wait. That’s a zero. You hit hard for a closet Team-Orange guy. But that baby blue is… cute.
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badfire2625 I think majestic was the word you were looking for?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Big BLUE!!!
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badfire2625 I think majestic was the word you were looking for?
Jonathon No. Cute was it. Kind of reminds me of when my twin boys were babies. Now they wear Orange Meatgistics.
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Welcome to the Blue Zone! Whoosh…
Now, that’s done right! -
Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
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lkrfletcher I think you might have used the wrong mushrooms!
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