Roll Call (Start Here First)
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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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Hi from Atlanta GA! Just a couple of months of being really into sausage making with some friends and family. Mainly grill my meat, have not yet invested in smoking. Happy to be here
mcduffins Welcome aboard. There is so many resources here, both through training post and videos, along with a group of great people who are always willing to share information and experiences.
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Hi from Atlanta GA! Just a couple of months of being really into sausage making with some friends and family. Mainly grill my meat, have not yet invested in smoking. Happy to be here
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mcduffins welcome to our little community. There’s information galore here. @Walton-s put together a winning combination where we not only learn from Jonathon and Austin but from each other. Looking forward to sharing experiences with you! Team-Orange rocks, by the way.
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Chris from outside Chicago. Been grilling and making bbq for several years now. Started with a WSM 22" and now have a Rec-Tec 700. Have been getting into grinding my own meat and making sausages. Found Walton’s for casings and couldn’t be happier with them. Looking forward to learning alot more from this group!
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Welcome Chris, Happy to have you
This is the friendliest community you will ever see
Feel free to ask or discuss any related topic at any level, people here are glad to answer and help
We will probably learn from you too
The search also works well -
Welcome mcduffins! I’m pretty new here and this place is awesome! Super helpful people in here.
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Chris from outside Chicago. Been grilling and making bbq for several years now. Started with a WSM 22" and now have a Rec-Tec 700. Have been getting into grinding my own meat and making sausages. Found Walton’s for casings and couldn’t be happier with them. Looking forward to learning alot more from this group!
Clasko2
Welcome. Great place to be. Oh, and check out Team-Orange. -
this is a great wealth of knowledge shared here by all
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Welcome aboard, be sure to join team orange!
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Become a rebel outsider and join Grey
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
“Never eat more than you can lift.”
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Welcome Jonesy. I love looking around abandoned farms here in ND. Sometimes you get lucky and find smokehouses. It always amazes me that they still have a hint of smoke to them even though they haven’t been used in decades!
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