Roll Call (Start Here First)
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 welcome aboard
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
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Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
craun724 man it sounds like you’re going to live my dream. Congrats good luck and welcome aboard. Please keep us posted on your adventure and please share photos. Hope it goes well.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye welcome to the community.
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Cman66 welcome to the community.
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Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
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cmsb901 thanks and have a great holiday weekend yourself.
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Hope everyone has a great and safe 4th of July…
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