Roll Call (Start Here First)
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Thank you!
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From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
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gothamchef That is a great pic you had of Rocky punching the hotdogs, made me do a double-take and then laugh!
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Waterloo, IA checking in here first
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Happy to have you here!
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Professional deer processor, full time whole animal butcher in central Michigan. About 8 years experience in the meat industry. Sausage and jerky making hobby.
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Deepwoodsbutcher Glad to have you here, Im sure your input will be valuable!
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Austin Carl from Syracuse NY I enjoy processing my deer and making it into things my friends and family can enjoy.
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Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
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Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
Jonathon yes they call it Destiny now. I still remember it as oil city
When I was a kid that area was all oil tanks and Marley scrap yard . -
Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
Jonathon I could walk there from my house . It’s changed a lot from then
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Carl Scheuer I’ve heard, and not for the better sounds like!
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Steve From SE Iowa…been playing with smoke for a long long time. I am going to admit that I have a lot to learn yet and have learned more the last 5 to 10 years then the previous 50 years. My current sausage smoker is an MES 40 gen 2.5… I’m a duck hunter and like to make duck and goose gumbo so I make a lot of andouille from scratch. I just recently ordered the andouille seasoning to give it a try.
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Zombini If you ever want to share pics and recipes of that duck and goose gumbo we’d love to see it! We’ve started playing around more with goose and finding that we like it a lot!
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I’m a native Californian and living in Walnut Creek, California
Newb when it comes to meat processing - done some really dried out jerky on my pellet smoker. Mainly smoke meats - brisket, pork, chicken, turkey, etc. Done some goose before as well.
No favorites to speak of. I do enjoy a nice piece of jerky and smoked fish.
I use a REC TEC Smoker and have a La Caja China, NG Grill, and a Weber kettle.
Also, I have two Anova Sous Vide devices original BT and the next-gen BT/WiFi -
ClaytonD Nice collection of equipment you have there! Glad to have you!
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Oldguy dff here in Idaho, Thanks for the addition.
I have 47 years meat cutting under my belt but not too much experience with stuffers yet.
I have 2 Masterbuilt smokers, one gas and one electric and have been smoking roasts, fish, briskets and ribs.
we recently bought 1/2 hog, cured the hams, bacon and made some red neck bacon too. Really starting to enjoy this blog spot. -
Oldguy dff here in Idaho, Thanks for the addition.
I have 47 years meat cutting under my belt but not too much experience with stuffers yet.
I have 2 Masterbuilt smokers, one gas and one electric and have been smoking roasts, fish, briskets and ribs.
we recently bought 1/2 hog, cured the hams, bacon and made some red neck bacon too. Really starting to enjoy this blog spot.oldguydff
I’m liking anything that starts with “oldguy”. Right there with ya.
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I’m a native Californian and living in Walnut Creek, California
Newb when it comes to meat processing - done some really dried out jerky on my pellet smoker. Mainly smoke meats - brisket, pork, chicken, turkey, etc. Done some goose before as well.
No favorites to speak of. I do enjoy a nice piece of jerky and smoked fish.
I use a REC TEC Smoker and have a La Caja China, NG Grill, and a Weber kettle.
Also, I have two Anova Sous Vide devices original BT and the next-gen BT/WiFi
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