Roll Call (Start Here First)
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kyle Wisconsin is Wonderful. I have been there a few times on assignment, etc. Great Beer, Great fishing, nice picture perfect farms, & big mosquitos. I keep thinking the mosquitos in Minnesota were bigger, but not as mean as Louisiana or Texas.
calldoctoday I like it. I live 20 miles south of lake superior so the weather can change a lot. 80 degrees last weekend, had frost this morning and right now its 36 out. Forecast is for upper 20s tonight. I still think thats better then hurricanes and tornado’s.
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calldoctoday I like it. I live 20 miles south of lake superior so the weather can change a lot. 80 degrees last weekend, had frost this morning and right now its 36 out. Forecast is for upper 20s tonight. I still think thats better then hurricanes and tornado’s.
kyle I am with you & have worked in pretty much all the northern climes, but put up with the hurricanes, etc. at home most of my life. I just can’t convince my wife to enjoy the cold, even if it is dryer cold than what we get & doesn’t soak through to the bone quite as bad.
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So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set. -
Jonathon it really hurt me to push that orange button to up vote this post. Glad your back up and running.
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So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set.Jamieson22 nice to hear from you!
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I’ve been sand bagging these forums for a while from Beaver Dam, WI. Hog processing is starting soon so its time got get active and put the information to use. I’ve done some domestic rabbit butchering before and harvested some deer, which produced the usual products. I’m very interested in getting into traditional meat preservation.
Ridley Acres Welcome to the community. You have come to the right place. Lots of experience and knowledge here.
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So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set.Jamieson22 welcome to the community, looking forward to you sharing your experiences. Lots of folks here willing to pass on their knowledge and experiences.
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So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set. -
So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set.Jamieson22 Welcome aboard & welcome to the neighborhood. I am confident that you will have a lot of good ideas & experience to share with everyone, but don’t forget to Go BLUE, al the way.
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So I’ve posted a few times but missed this Intro thread.
I’m Jamie from Frankfort, IL (SW Burbs of Chicago). Been smoking meats for 25 years or so but had only done a single 30lb batch of sausage (Kitchen-Aid) many years ago until recently. Sure you can guess why a second batch didn’t follow. Now have a LEM Big Bite #8 and Hakka 15# stuffer and have done a couple hundred pound of sausage/snack sticks with them.
Mainly cook on a built-in stainless steel Pitts & Spitts Maverick 1250 pellet smoker, Kamado Joe Big Joe II, and a Napoleon 38" 700 Series built-in gasser. Also just ordered a PK 100 for sausage/snack sticks/bacon/low-temp smoking. Guess you can say the sausage hook has been set.Jamieson22 sounds like your definitely hooked for sure.
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
“A smooth sea never made a skilled sailor.”
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Greetings!
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
Surg glad to have you as part of the community. And great choice on Team Blue.
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
Surg welcome to the community
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
Surg Welcome to this crazy community and taste chasers.
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
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Hey guys. Been lurking ‘round here for a few years gathering some great info grinding, mixing, stuffing, smoking, and curing meat. Figured it’s time to finally post something. Hello everyone and thanks for all the great tips and tricks.
Surg welcome to the group!
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zbigjeff There was no meeting, there was an ambush attack while I was busy with other things! No worries though, revenge is a dish best served cold
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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