Roll Call (Start Here First)
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Hello from Concordia, KS. Been smoking meat and making jerky for a few years. Decided about a month ago to make sausage. I have made snack sticks, brats, pepperoni, breakfast sausage and summer sausage so far. All have turned out excellent except the summer sausage. Three batches and still not happy with them. Not giving up though. Still trying to decide on Blue or Orange team… I can be bought. Just putting that out there.
Grimpuppy Blue is where it’s at!
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Hello from Concordia, KS. Been smoking meat and making jerky for a few years. Decided about a month ago to make sausage. I have made snack sticks, brats, pepperoni, breakfast sausage and summer sausage so far. All have turned out excellent except the summer sausage. Three batches and still not happy with them. Not giving up though. Still trying to decide on Blue or Orange team… I can be bought. Just putting that out there.
Grimpuppy Welcome to the community! It’s a great place to share ideas, thoughts and methods. As far as which team you should join, I’ll just say this. You are from KS. Walton’s in from KS. The main color on the Walton’s website is Orange. That should negate the “I can be bought” part. Team-Orange operates more on a principle of loyalty and honor. But, if you need to be bought, the blue team would probably resort to something like that to artificially pad their numbers… You choose, loyalty or that other team. 
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Go big BLUE …GrimmPuppy!
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Hello from Concordia, KS. Been smoking meat and making jerky for a few years. Decided about a month ago to make sausage. I have made snack sticks, brats, pepperoni, breakfast sausage and summer sausage so far. All have turned out excellent except the summer sausage. Three batches and still not happy with them. Not giving up though. Still trying to decide on Blue or Orange team… I can be bought. Just putting that out there.
Grimpuppy Well, if bought is what it is then let bought be it. Bought Blue, that is. Now, the real price is simply good, wholesome, down to Earth help from a good bunch of guys & gals with all sorts of ideas, thoughts, & inspirations, mostly from the Blue Team of course. But, regardless of your price, welcome to the neighborhood.
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Barry from NW Oklahoma, love to hunt/fish and process what I harvest. Also love to make pork sausage, which ultimately brought me to Walton’s site. Have bought seasonings from their brick and mortar store in Wichita. Love doing business with them, very knowledgeable staff at the store.
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they are the best site
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Barry from NW Oklahoma, love to hunt/fish and process what I harvest. Also love to make pork sausage, which ultimately brought me to Walton’s site. Have bought seasonings from their brick and mortar store in Wichita. Love doing business with them, very knowledgeable staff at the store.
MrOkieDude welcome to the community. Share your knowledge/experience. We are all learning to make the best products we can. Go Team Orange.
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Bill Daly from Arthur, Nebraska
I’m pretty new. Have smoked some summer sausage, snack sticks, and made some liverwurst. I smoke on a Green Mountain Grill Daniel Boone. -
Bill Daly from Arthur, Nebraska
I’m pretty new. Have smoked some summer sausage, snack sticks, and made some liverwurst. I smoke on a Green Mountain Grill Daniel Boone.wdaly Welcome, you will enjoy all the knowledge available here, have fun!
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Bill Daly from Arthur, Nebraska
I’m pretty new. Have smoked some summer sausage, snack sticks, and made some liverwurst. I smoke on a Green Mountain Grill Daniel Boone.wdaly welcome to the community. Always lots to learn. Go Team Orange.
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Checking in from Nelson, New Zealand. I have already retired and making meat products for my leisure is just fun. I first started out in 2002 with making cheese and kept it going until a few years back when the price of milk here did not make it worth the while. But as from 2004 I also started making my own farmer sausages and later trying salami which was a disaster on the first try. Now I have a grip on the know-how and make fermented, dry and fresh sausages all the time. I started to smoke products with my BBQ, but it did not go well. I bought a drum BBQ, cooker, smoker and I quickly realized it was to small. I watch some guys on YouTube and made my own little smoking devise, got a 44 gallon drum and now it just work perfect. I hope to get some great ideas here from all the nice smoking cooking people on Meatgistic!
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Checking in from Nelson, New Zealand. I have already retired and making meat products for my leisure is just fun. I first started out in 2002 with making cheese and kept it going until a few years back when the price of milk here did not make it worth the while. But as from 2004 I also started making my own farmer sausages and later trying salami which was a disaster on the first try. Now I have a grip on the know-how and make fermented, dry and fresh sausages all the time. I started to smoke products with my BBQ, but it did not go well. I bought a drum BBQ, cooker, smoker and I quickly realized it was to small. I watch some guys on YouTube and made my own little smoking devise, got a 44 gallon drum and now it just work perfect. I hope to get some great ideas here from all the nice smoking cooking people on Meatgistic!
magician176 Welcome Aboard Down Under, we are truly glad to have you here & glad you found the Right Spot. There is whole ton of knowledge here to help you fine tune your smoking, drinking, & sausage making. We can probably learn a lot from you too. Don’t forget to join the right team, the Blue Team. Welcome to the neighborhood.
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welcome to A site that is full of helpful advice and knowledge , if you have or can find the book by Stanley & Adam Marianski it has a wealth of information the title is Home production of quality meats and sausages
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Checking in from Nelson, New Zealand. I have already retired and making meat products for my leisure is just fun. I first started out in 2002 with making cheese and kept it going until a few years back when the price of milk here did not make it worth the while. But as from 2004 I also started making my own farmer sausages and later trying salami which was a disaster on the first try. Now I have a grip on the know-how and make fermented, dry and fresh sausages all the time. I started to smoke products with my BBQ, but it did not go well. I bought a drum BBQ, cooker, smoker and I quickly realized it was to small. I watch some guys on YouTube and made my own little smoking devise, got a 44 gallon drum and now it just work perfect. I hope to get some great ideas here from all the nice smoking cooking people on Meatgistic!
magician176
Welcome… Wow! New Zealand may be a first. Good stuff here.
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Checking in from Nelson, New Zealand. I have already retired and making meat products for my leisure is just fun. I first started out in 2002 with making cheese and kept it going until a few years back when the price of milk here did not make it worth the while. But as from 2004 I also started making my own farmer sausages and later trying salami which was a disaster on the first try. Now I have a grip on the know-how and make fermented, dry and fresh sausages all the time. I started to smoke products with my BBQ, but it did not go well. I bought a drum BBQ, cooker, smoker and I quickly realized it was to small. I watch some guys on YouTube and made my own little smoking devise, got a 44 gallon drum and now it just work perfect. I hope to get some great ideas here from all the nice smoking cooking people on Meatgistic!
magician176 welcome to the community, half way around the world. Sounds like you have some good knowledge to share and there is a lot here on the site. Feel free to join in the discussions and share your thoughts. Go Team Orange.
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magician176 Welcome Aboard Down Under, we are truly glad to have you here & glad you found the Right Spot. There is whole ton of knowledge here to help you fine tune your smoking, drinking, & sausage making. We can probably learn a lot from you too. Don’t forget to join the right team, the Blue Team. Welcome to the neighborhood.
calldoctoday Down under? You must be in OZ then, just across the Ditch!
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I recently made a batch of salami, it is ready to munch, but I have a friend in the north island who will be visiting me next month. I really want to hand him one of the salamis, but the salami is already down to 35% of weight loss, I am worried by the time he arrive it will be too dry! I wiped it with olive oil to try and stop it from drying out more, can anybody give some advice here please. Salami never live longer than 30 to 35% weight loss, then it is gone!!!
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I recently made a batch of salami, it is ready to munch, but I have a friend in the north island who will be visiting me next month. I really want to hand him one of the salamis, but the salami is already down to 35% of weight loss, I am worried by the time he arrive it will be too dry! I wiped it with olive oil to try and stop it from drying out more, can anybody give some advice here please. Salami never live longer than 30 to 35% weight loss, then it is gone!!!
magician176 Vacuum pack if you have one or oiled and tight cellophane wrap and store in the fridge if you don’t
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
magician176 Vacuum pack if you have one or oiled and tight cellophane wrap and store in the fridge if you don’t
glen Thank you for this advice, will wrap it then.
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