Roll Call (Start Here First)

[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!

[junglejim23]

Austin My name is Ben Nugent wanted to say hello And thank you all for answering my questions in the live stream yesterday. I am an assistant manager and Butcher at a natural grocery store specializing in organic and non GMO foods. I have been a Hunter and outdoorsman for many years and enjoying making sausages and meat snacks as well as hams,bacon, and other charcuterie. I live in Billings Montana and look forward to all the going on here

[Austin]

junglejim23 We are glad you enjoyed the livestream and we’re always happy to answer questions! Welcome to the community and hopefully you get some value, fun, and enjoyment out of it!

[Minnesotameat]

Eric here, from Campbell Minnesota. Been smoking stuff for about 15 years? I have been processing my own venison for the last 4 years, summer sausage and jerky mostly but always want to try something new. Favorite meat snack is maple habenero snack sticks or pepper jerky or Brisket! I currently own a Smoke Daddy 1190 pellet pro, i plan on building a vertical smoker out of a old fridge i have stripped down. also own a blackstone flat top griddle. Thanks!

[Jonathon]

Minnesotameat Glad to have you on the board! Good luck with creating that smoker, old refrigerators are a great base for making smokers as the insulation helps you hold a nice steady temperature for long periods of time. We’ve got a great community here so feel free to chime in with your thoughts on things and ask any questions you might have!

[meateater]

Currently living in Il. Moving, hopefully to Mo next year. Just love smoking meat of all kinds. Currently using a Bradley smoker, Cabelas 1 hp grinder. Cabelas commerical dehydrator for jerky and vegetables out of my garden. Today I am making venison sausage, black pepper is one. The other is jalapeno venison sausage. Love both,they don’t last too long around my house.