Roll Call (Start Here First)
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Hi everyone, just stumbled onto this site looking for wrapping supplies, and decided to check out the community after placing my order. im from Mandan ND, been making sausage cutting our own meat for more years than i can remember. been teaching the young ones pretty hard the last 5 years along with learning more along the way. i use an old GE fridge converted to electric smoker, but am working on building a new smoker from a commercial warming oven, hopefully i can get it to work. favorite rub is a couple i have developed over the years that go great on chicken and pork. i look forward to learning more from the group. Thanks in advance for the opportunity.
fatboy Glad to have you on the board! If you make your new smoker make sure you post some pics and good job passing your knowledge on to the young ones!
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Hello everyone hope all is well. I have been doing processing of my own deer and wild game for lots of years but within the last 3 years started processing my own hogs and cattle. This had been very fun making different things from normal cuts to specialized brats for me and friends. Walton’s has been a great help on all these things so thx lot’s
.Tony Naerebout Welcome to the board! Brats are my go to thing as well, I make them out of everything, chicken brats are always a favorite cause I can tell myself they are healthy!
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bayres That’s only about an hour away from us, have you ever visited one of our stores in Wichita?
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Austin HI Garry (Tarp) here in Lake Livingston TX the catfish capitol of TX. Retired Airlines
Started learning how to process and make my on meats in the early 90’s while living in CO. when I found out how much they charge to process elk. Have 2 wood smokers and and electric vertical one you can add smoke to. Just made some summer sausage using Walton’s Excalibur but added high temp monterey pepper jack and whole pepper corn. Came out perfect. Thanks to Ya’ll
Tarp -
Glad to have you here!
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I am going to Madrid Spain friday the ham (Jammon) capitol of the world. Bar none the place to be for perfecly cured ham especially Iberico. Black hoof pigs that free range on a diet of mostly acorns. Going to the ham museum and plan on plenty of ham Tapas and Chorizo in Madrid & Granada. Can’t wait!
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Sounds like a pretty great vacation, Ham Museum aren’t words you generally expect to hear together but it sounds awesome!
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Sounds like a pretty great vacation, Ham Museum aren’t words you generally expect to hear together but it sounds awesome!
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Paul from Minnesota joining. Impressive website & informative. 30" MES. Been smoking meat & making sausage for about 3 years.
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Hi I’m Adam and I am originally from Lake Charles, La but once my wife and I both retired from the U.S. Air Force we are currently living in Haysville, Ks. I’ve just recently started making my own sausages and meat snacks thanks to Walton’s.
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@Boudreaux Hey Adam, you aren’t far from us at all probably about 20 minutes. You should come to our store next time you need supplies, we are at 3639 N Comotara St Wichita, KS 67226. Stop by and say hi!
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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@Boudreaux Hey Adam, you aren’t far from us at all probably about 20 minutes. You should come to our store next time you need supplies, we are at 3639 N Comotara St Wichita, KS 67226. Stop by and say hi!
Jonathon I’ve gotten all of my supplies from you guys, how was the Summer Sausage? ;0
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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!
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Shakopee Minnesota and I have been grilling for a while I just recently got into sausage making still working at it and want to try my hand at making different things like snack sticks and other stuff here is a picture of my smoker and some ribs I did on it
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Minnesota Hey welcome to the board, we were just up in Minnesota a few weeks ago, beautiful area of the country! Those Ribs look great, nice bark on them.
I just did some for this past weekend, I actually marinated them overnight in Pa’s Black Bull seasoning and then rubbed them with Dominator RIb Rub and they came out great! I put them in at 215° for 3 hours then wrapped them in foil with butter and brown sugar and left them in there for another 2 hours. Finally I unwrapped them and did them for another 45 minutes, I dont have pictures, I was too excited to start eating them…that or I was already late serving them to our dinner guests and my wife was yelling at me for being late with the food as usual! Anyway they were delicious!
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