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 So, get in on some more of the fun. As you have seen, people on here like to give suggestions because we all know that everyone’s taste buds are a bit different. Also, people on this site are not afraid to say: “Well X didn’t work out” and then go on to try another small batch a bit differently. Just have fun with it. You bring much history and knowledge and we would like to also hear your “rest of the story”.
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Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
Cman66 said in Roll Call (Start Here First):
Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
Curious how it turns out. Please make a post with some pics and let us know!
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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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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. You are certain to not only learn a lot here & enjoy the comradery, but it looks like you may have a wealth of information to share at times too. 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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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 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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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.
@thirdeyewelcome to the best site , ask any questions you have this forum will not put anyone down we are all here to help each other and do just that
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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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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. 40 years of knowledge is always welcome. -
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 That much “old time” knowledge/experience is always welcome. Join in on the fun.
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@thirdeyewelcome to the best site , ask any questions you have this forum will not put anyone down we are all here to help each other and do just that
craigrice said in Roll Call (Start Here First):
@thirdeyewelcome to the best site , ask any questions you have this
forumwill not put anyone down we are all here to help each other and do just thatI’m stunned a Power User used that “F” word. Sorry, just had to. ;)… Community!
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craigrice said in Roll Call (Start Here First):
@thirdeyewelcome to the best site , ask any questions you have this
forumwill not put anyone down we are all here to help each other and do just thatI’m stunned a Power User used that “F” word. Sorry, just had to. ;)… Community!
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craigrice said in Roll Call (Start Here First):
@thirdeyewelcome to the best site , ask any questions you have this
forumwill not put anyone down we are all here to help each other and do just thatI’m stunned a Power User used that “F” word. Sorry, just had to. ;)… Community!
PapaSop Absolutely shocked, my God!
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kyle said in Roll Call (Start Here First):
PapaSop I am surprised it took you an hour and a half to catch that.
LOL. Moving one of my son’s today. Busy, busy.
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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, don’t be afraid to ask questions and please share your knowledge.
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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. This is a great place for exchanging ideas and processes. Look forward to seeing some of your results.
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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. You will continue to learn here and welcome your experience
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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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