Roll Call (Start Here First)
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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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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
unclebill
Nice unclebill. No dumb questions here. -
unclebill Glad to have you here! We were all new to this at point and I think one of the best things about this board is the willingness of its members to help eachother out! Austin and I are the moderators but there are now plenty of people who will be able to offer their opinions on best practices and different techniques!
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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unclebill Glad to have you here! We were all new to this at point and I think one of the best things about this board is the willingness of its members to help eachother out! Austin and I are the moderators but there are now plenty of people who will be able to offer their opinions on best practices and different techniques!
Hey fellow meatheads i never did introduce myself, I’m Jeremy from North Dakota. Been here for awhile just never really asked anything or posted anything till recently…I have a few posts on here. I love to read all the recipes/stories /and information… there’s a bunch. I been making sausage for probably 10 yrs just the usual sticks/jerky/brats/and ring sausage. If anyone has any info on a homemade propane smoker I’m all ears…I have one that I used a side burner off a grill…but it gets way to hot…it’s not insulated basically a 1/8 thick metal 2x2x4 box… I’ll post pics in a few days
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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!
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Derby, KS I am a classically trained chef, but not working in the restaurant or food service industries. I enjoy the science behind the hobby and get to experiment with lots of different processes and products. Looking forward to the info sharing and smoking community craziness!
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Fijidreamer Welcome to the board, you aren’t far from us at all, we are just up the road in Wichita! Nice to have a classically trained chef on here! I think we have one or two others, or at least some that appear to be so please feel free to let us know your thoughts on what we say when it comes to kitchen cooking!
With your username I assume you are either from Fiji or have visited? What an eye-opening culinary experience that was for me, they eat almost everything from the ocean and cook a lot of it ceviche and most surprisingly they have cattle that just roam the island or at least on Vanua Levu and any village that wants some beef can harvest them!
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