Roll Call (Start Here First)
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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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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
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Jonathon Hehehehehehe. Been on toooo many company and website systems installs. It lends itself to getting ambushed sometimes. Served COLD sounds like plan.
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 welcome to the community. Look around on here and you will find all kinds of good things. If you see someone talking about something they made, dont be afraid to ask them about it
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 Welcome, lots of info here, try scanning or searching to find something that interests you
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 welcome this is a great place and full of info and people woilling to help
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 Welcome to the group! You’re lucky, close to Waltons. Make sure you stop in and get your orange hat and join team Orange, the only true Waltons color.
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0
Welcome to the group.
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