Roll Call (Start Here First)
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Austin i gave that a big BLUE thumbs up.
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Austin I thought you were going back to the 60’s and 70’s and working on a tie-dyed affect.
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Mike from central Missouri. Just started making sausages, salami, etc this year. As far as outdoor cooking, I have had just about any type of cooker. Currently using an ALFA wood fired oven, MAK pellet and Hunsaker drum. Just ordered the PK100 yesterday. I am really looking forward to diving deeper into processing tasty proteins. Dang glad I found this group!!
Bgoofy1 welcome to the community.
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Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…
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Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…
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Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…
Buckmaster great hack using a metal detector. Thanks. I really like my Waltons 7lb stuffer also. Congrats on the sticks and good luck on your elk sausages
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Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all. -
Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all.Andytex Welcome to the community. I think you’ll have a lot to offer us a week. I’m a big charcuterie fan so look forward to your processes.
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Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all. -
Anyone with the hightech skills know how to post a pic on here ??..Im all thumbs in this wanting to put pic of the goose stix and Waltons Sausage stuffer…
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Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all. -
Awesome Andy sounds like your info will be greatly shared welcome to the crew. .
Buckmaster If you go to one of your posts and click on the 3 dots at the lower right, you will see the “Edit” option.
Click on “Edit” and you will get a pop up that shows your post and will allow you to change the text.
Above the text box are a row of symbols. Click on the symbol I show below with the red arrow on it and you can add photos.
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Thanks I will give that a go…
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processhead Thank you. I was just getting ready to answer that.
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Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all.Andytex Welcome to the community.
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Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all.Andytex welcome to the community. I look forward to your contributions here.
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Hello All,
My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all.Andytex welcome aboard
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