Roll Call (Start Here First)

[Fred]

Hammond. IN here. Been making jerky about 10 years, snack sticks about 2 years. I make a lot of chicken jerky, recommended by my doctor, he likes it too. I’m also a KCBS Master BBQ Judge and am in my 11th year. Planning on trying some different sausages soon.

[Jonathon]

Fred Welcome Fredd, it will be nice to have a Judge on the site! If you need anything as far as how-tos or advice on making sausage let us know, it’s a very friendly and supportive community!

[dubsmeats]

Sparta, Wis
Been smoking meats longer then I can remember. Watch my father do it when I was a child, now doing I have been doing it on my own for 10 years. I built my own smoker out of a old freezer and working on a second one. The best part is experimenting with different seasoning and finding what works the best.

[mrose]

Hello everyone, Mike here from Huntsville, Al. I’m an old hand at eating smoked meats but new to making it. I’m going to start with a few different breakfast sausages blends and go from there.

Thx in advance for answering all my stupid questions, Mike

[Jonathon]

mrose Welcome to the board Mike. It’s hard to ask anything here that we would consider a “stupid” question, we were all new to it at one point!

[bigda964]

Austin Hi my name is Jim. I live in Rochester NY, I have no experience in processing any meat but I would like to try. I do have a smoker witch is a Smoky Mt.
Series. I am a hunter and hoping to take a deer to make some snack sticks. So I might need some help and probably will have some question. So thanks for being here for that Jim

[Parksider]

bigda964
Jim I’m here in Rochester, actually we live in the village of Lima. We process around 25 deer a year and make all sorts of stuff. If you’d like to learn you’re welcome to come by. Reach me at5859535611. Check my profile and I’m at black run bbq on Instagram. You can see what we make.
John Correll

[bigda964]

thanks John I would to do that. I will get back to you and set something up.
thanks Jim

[bird]

Austin lewisburg.pa been doing smoking and curing about 6 months a older guy taught his tricks and i enjoy it now every body wants my candian bacon

[Jonathon]

bigda964 I lived in Webster for about 4 years, Rochester is a great little city. Welcome to the Board!

[bigda964]

thanks Jonathon good to be here, have a lot to learn about process meat. thanks jim

[RandyNight]

Randy from the Mississippi Delta. Primarily making smoked venison sausage, my maternal grandpa spent his winters after the farm work was done being the community hog butcher. Cut up 80 the year he was 80. See a few from KS here, SW KS is where my parents were raised, lot of meat eaters there!
I do have one of Grandpa’s old Biro bandsaw and a humongous #12 grinder that weighs over 100 lbs.

[Jonathon]

RandyNight A Biro Saw is a good thing to have! Those things are beasts and with some basic maintenance will last forever, if you have any issues with it our service department is familiar with them and can order parts and do some basic troubleshooting for you!

[macsinsac]

Austin Sacramento, CA checking in. New to sausage making but I’ve been smoking & grilling 50 years. Love the smoked garlic seasoning. Currently using a Rec Tec 680 & dreaming of a Lone Star Grilz vertical smoker.

[Jonathon]

macsinsac Glad to have you on the board! Sausage making is what we do here so if you need any help let us know!

[matt93]

Austin Good afternoon after mid-term hangover from the outer limits of the people’s republic of Oregon! (Dayville, to be exact) My name is Matt…been hunting since I was a little boy (appx 40 years) and have always processed our own game, but just started into “meatgistics” for about a year. I have a great walk in cooler and meat cutting setup, recently purchased Vacmaster VP215 chambered vacuum sealer, and since I’m about the only small processor around I do quite a bit with my buddies…(we barter for beer ) I was smoking on my traeger but recently completed my 1956 Zenith Fridge conversion and it seems to work pretty well. Brats are my favorite, but dabble in a little bit of everything. I really want to get into dry curing but there seems to be less of this sort of thing going on than there used to be (instant gratification society so it would seem) and I know that dry curing takes lots of patience.
Favorite brat seasoning that Excalibur offers is the Andouille Cajun…it makes outstanding brats! Also like the chorizo made with lamb, and the Parmesan Garlic mix is top shelf.
Looking forward to learning and sharing with the Meatgistics Community!

[gvosberg66]

Hey New here
Started using a backwoods extended party a few years ago mostly for ribs.
Processed my first deer last week with equipment and spices from Walton’s. Made several sausages.

Very Satisfied with the results but plenty to learn.

[Jonathon]

gvosberg66 Good to have you on the board, there is a lot of deer processors on here so between Austin, myself and the users we should be able to get you any answers you need!

[J Carroll]

Howdy. Woodland, CA. I have been helping make sausage and home butcher deer, beef,pork, chicken since I was a teenager. I am just now getting into sausage making myself.

[Jonathon]

J Carroll If you have been butchering and have a good understanding of the cuts then sausage making will come fairly easily to you!