Kinda new here
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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st Welcome, your experience will be a great gain for the community if you share it. Developing various fresh sausage flavors and lines, I’d love to hear about that!
sounds like you had a lot of work in many aspects of running a business, really valuable knowledge! -
Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st Welcome aboard, I think you will find this community to be very helpful as well as the people at Walton’s.
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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st Sorry to hear about the job situation, but glad you found your way into the neighborhood. Welcome aboard.
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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st
Greeetings. Look forward to hearing about your experiences in the trade. -
Welcome mac21st I went to school in Franklin Mass and twice went to Derry NH for breaks with friends. What a town that place is/was! For those who don’t know, NH or Maine are the prettiest states on the east coast and NH has the added benefit of the Free State Project and they take that Give me Liberty or Give me Death saying pretty seriously!
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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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st Welcome aboard. I’m sure you’ll enjoy this community. Team Blue is the way to go.
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Welcome mac21st I went to school in Franklin Mass and twice went to Derry NH for breaks with friends. What a town that place is/was! For those who don’t know, NH or Maine are the prettiest states on the east coast and NH has the added benefit of the Free State Project and they take that Give me Liberty or Give me Death saying pretty seriously!
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Welcome mac21st I went to school in Franklin Mass and twice went to Derry NH for breaks with friends. What a town that place is/was! For those who don’t know, NH or Maine are the prettiest states on the east coast and NH has the added benefit of the Free State Project and they take that Give me Liberty or Give me Death saying pretty seriously!
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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st welcome and I’m sure we are all looking forward to your contributions to this crazy, but great group of people.
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mac21st glad you’re here. Welcome aboard.
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Sounds like you bring lot’s knowledge to the group. welcome
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Welcome! You couldn’t have picked any better seasonings to start with. All three of them are outstanding.
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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me. -
Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me. -
Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me. -
Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady shit and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
Thanks for having me.mac21st Welcome to the community. I’m always learning so look forward to gaining from your experience.
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