Roll Call (Start Here First)
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Hi all - new to the group. I live in Broken Arrow, OK. My wife and I started doing KCBS competition BBQ back in 2008 after a buddy helped me build a large gravity-fed insulated smoker. I’m a little on the tech side, so I added a controller system that would monitor the pit and meat temps and would control the fan that was blowing into a ball valve to control the temp in the smoker. I then connected the controller to a wireless router that I could pick up with my laptop and run a piece of software that would graph out the temperatures and show when the fan was running. During competitions, this made it very easy for me to put our large cuts of meat in the smoker around midnight and then get a good night sleep in our trailer. I’d wake up occasionally and look at the laptop to make sure my pit was still running within 2 degrees of my target temp. We competed for about 5 years and then had to stop due to job related issues. A couple of years ago, I decided I wanted to get into making sausage. I watched all sorts of videos. We had a KitchenAid mixer but the reviews for the grinder attachment didn’t sound good. So the plan was just to get a grinder and then also use it for stuffing. When I went to look at the grinder, they had it on clearance so I was able to get the #12 grinder and a 5lb stuffer for a great deal. I’ve mainly made some basic brats or our favorite has been chicken, spinach and feta.
I found Walton’s when I was searching for some supplies for some venison summer sausage I wanted to try to make for the first time. So my first order from Walton’s was seasoning, meat binder, casings (both summer sausage and 21mm snack stick) and high heat cheeses to make a 25lb batch of venison summer sausage. More info about that in another section.
Looking forward to learning more from everyone here.
Steve
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sstory Welcome, I’m a KCBS Master Judge going on my 12th year. Lots of information to get and share here.
Fred Thanks for the Welcome. I got certified to be a KCBS judge, just so I’d know what judges are looking for when we started competing. I judged at a couple of comps to see what other teams were turning in. Looking forward to learning a lot from everyone here – and hopefully, some day, I’ll be able to help out another newbie to this wonderful hobby.
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Fred Thanks for the Welcome. I got certified to be a KCBS judge, just so I’d know what judges are looking for when we started competing. I judged at a couple of comps to see what other teams were turning in. Looking forward to learning a lot from everyone here – and hopefully, some day, I’ll be able to help out another newbie to this wonderful hobby.
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Hi, Lee from northern Virginia here. Long time KCBS competitor and quarter finalist in the 2014 Terlingua International Chili Championship. We are from southern LA/MS originally, so andouille is our primary sausage. Also Texas red hots, Chaurice, breakfast, and cajun sausages. We cure and smoke our own bacon and Tasso. Hope to learn and contribute here.
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Teamfour If you make a lot fo Andouille I am sure we will have people wanting your recipe, we will eventually make a video about it but the two times I have tried I added too much sodium erythorbate one time and the second time it was amazing, but the video was out of focus!
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New to the community. I’ve been buying Walton’s products for a couple years. Love the info on this site. I’ve been making restructured jerky for 20 years, I feel like I’ve mastered that. I built a smokehouse this year and decided on making some snack sticks.
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
I joined this web site last week [Hooter111]. I’m a senior who has been deer hunting since 1979. I live in Hobart, Indiana, which in the northwest corner of the state. I started my hunting career hunting public properties, but for the last 15 years I have been fortunate enough to be hunting only privately owned property. About 18 years ago a friend [butcher and deer processor], taught me how to butcher my own deer. I learned how to make sausage and snack sticks through friends and the internet. My favorite seasoning to date, for the last ten years, is “Hunter’s Snack Stick / Sausage Seasoning, by Buckland. Which I believe comes from Reicherts wholesale. I own a new 40” Masterbuilt electric digital smoker. Since logging on to your website I have had quite a few questions answered by watching your videos.
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Visiting from Norwich , Connecticut . I was watching how you cooked the back strap ,looks so good . I know my son and daughter in law would love to try. We all enjoy trying different spices. The kids have both a grill and smoker . Thanks for all the different videos
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Jason checking in from Central Point, Oregon (Southern Oregon)…Co-owner of Off The Bone BBQ our part time catering gig. Owner of a Bewley Pit, WSM, Smokin Tex, ABS and the trusty old Weber Kettle. Love smoking for Family, Friends, Co-workers and our amazing customers.
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Hello, name is Jason Blandford, happy to be apart of the waltons community
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Jason checking in from Central Point, Oregon (Southern Oregon)…Co-owner of Off The Bone BBQ our part time catering gig. Owner of a Bewley Pit, WSM, Smokin Tex, ABS and the trusty old Weber Kettle. Love smoking for Family, Friends, Co-workers and our amazing customers.
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Hello, name is Jason Blandford, happy to be apart of the waltons community
jblandford Welcome, your going to love all the great recipes and the funny stories shared on this site.
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Bodey30 I was browsing around your website and I noticed you injected a Vanilla Porter into Brisket! Did you inject it with anything else, if so, what? How did it taste? I love porters and I love brisket so I cannot see how that could be anything other than amazing!
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Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!
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deplorablenc1 We’d love to see some pics of your curing chamber set up! Maybe in the Bragging Board section?!
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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deplorablenc1 We’d love to see some pics of your curing chamber set up! Maybe in the Bragging Board section?!
Jonathon done. I am new to these boards and trying to figure it out. Seems like a great place to post and chat!
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Hey everyone l’m new to Walton’s, but have been bitten by the home meat processing bug.
I’m retired and find this very satisfying and rewarding. I love to experiment with meat processing as I’ve always wanted to get into it.
I’m from Central Florida area and been enjoying learning all about this home processing thing. My grandson got me into this with making venison jerky. It has grown into much more the past six months or so. I’ve made jerky, snack sticks and now exploring sausages too.
I’ve made venison snack sticks, combination venison/pork snack sticks, venison jerky, pork breakfast and Mild Sweet Italian sausages. I started with pre-mixed spices for the jerky and snack sticks but eventually want to start making them the Waltons way.
The first sausages I made was from trial and error recipes found on the inter web with fair success. I’m also a pretty good grilled too. I use a Treager Wood pellet smoker/grill but have desire to one day have a fair size smoker/smokehouse.
I’m looking to up my game so bare with me as I will be asking a lot of questions.
I look forward to sharing ideas and suggestions with you all.
Unclebill
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