Roll Call (Start Here First)
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock welcome aboard. Glad to hear you make sausage with your kids. I have an 11 year old daughter and a 12 year old son and they love making sausage. It’s a great time to bond.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome to the community, pass on what you learn and you become better at it and learn more. Lots of experience here and folks willing to help. Go Team Orange
-
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!
-
270WSM Welcome aboard, this is a great community with a lot of helpful information and people.
-
Welcome aboard. I’ve had my Traeger for just over a year now, hoping it lasts for 20. I love the community,Walton seasonings and education.
-
270WSM welcome aboard. You have found a community of great people with the same interests and a ton of experience and knowledge. You will find multiple opinions, techniques and tips on how to get things done. The one constant in this community is you will always find someone willing to help.
-
Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley sorry I’m late, but welcome.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock I’m late, but welcome.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Glad you find the information helpful in creating “the goodness” and the sidebar of doing it with your kids. Yay for you. Welcome to the fray.
-
Ted Frodyma I know my way around a fire. I’m willing to share what I know butbwhat I don’t know could fill a warehouse. I’m excited to learn from you all.
Andytex Welcome and just jump in. People on this site just want people to succeed and have fun doing it.
-
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
-
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
zbigjeff said in Roll Call (Start Here First):
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
That is a wonderful way of wording it!
-
270WSM welcome to the community. You will not stop learning here. Feel free to ask questions and pass along your knowledge
-
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
-
270WSM welcome aboard.
-
270WSM Welcome to the neighborhood.
-
zbigjeff thank you
chris bradley You’re welcome.
-
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 Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
