Roll Call (Start Here First)
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Joe Hell the La Caja China Box is great for roasting a split pig. I can do a 60lb net weight pig in about four hours. More expensive / larger models can accommodate bigger pigs.
I don’t use it for much else, but you can cook most anything inside it. It acts like a big oven, heated from above. Also you can grill over the charcoal briquettes with a spit or grate.
I’ve done four pigs so far. They’ve all turned out great.
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Im from Monroe, Wi and have been on meatgistics for maybe close to a year now and starting buying sausage making items from Waltons. I used to buy Nesco and Hi Mountain products to make just ground meat dehydrated jerky, but since then have got bigger and better. With my huge purchase of the Pro Smoker 100SS with the upgraded electronic controller i have got into smoking beef briskets, chickens, turkeys, pork butts and even did a 1/2 hog for a graduation, along with summer sausage and snack sticks. Here shortly i plan on doing venison ring bologna and keilbasa. I am extremely pleased with the service, products and meatgistics forum of helpful educational tips and everyone here lending a helping hand. Thank you to all.
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Im from Monroe, Wi and have been on meatgistics for maybe close to a year now and starting buying sausage making items from Waltons. I used to buy Nesco and Hi Mountain products to make just ground meat dehydrated jerky, but since then have got bigger and better. With my huge purchase of the Pro Smoker 100SS with the upgraded electronic controller i have got into smoking beef briskets, chickens, turkeys, pork butts and even did a 1/2 hog for a graduation, along with summer sausage and snack sticks. Here shortly i plan on doing venison ring bologna and keilbasa. I am extremely pleased with the service, products and meatgistics forum of helpful educational tips and everyone here lending a helping hand. Thank you to all.
twilliams
Hmmm…Kinda figured you’re from a good place. been there several times.
About the same story here. Currently spending my kids inheritance at Walton’s. But…they’ll be well supplied. -
twilliams
Hmmm…Kinda figured you’re from a good place. been there several times.
About the same story here. Currently spending my kids inheritance at Walton’s. But…they’ll be well supplied.PapaSop lmao, hope the kids enjoy it
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Mike from Galloway, NJ. New to the sausage and cured meat game but I’m going all in. Ordered about $300 worth of stuff to get started lol.
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Mike from Galloway, NJ. New to the sausage and cured meat game but I’m going all in. Ordered about $300 worth of stuff to get started lol.
Njlungbuster welcome to tour new addiction !
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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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Hey everyone. Just new to the page and blog here. Trying to get started in some meat hobbies. Will be posting some of my products.
JPAP Welcome. I’m relatively new as well.
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Mike from Galloway, NJ. New to the sausage and cured meat game but I’m going all in. Ordered about $300 worth of stuff to get started lol.
Njlungbuster Welcome, Mike. What did you oreder?
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Im from Monroe, Wi and have been on meatgistics for maybe close to a year now and starting buying sausage making items from Waltons. I used to buy Nesco and Hi Mountain products to make just ground meat dehydrated jerky, but since then have got bigger and better. With my huge purchase of the Pro Smoker 100SS with the upgraded electronic controller i have got into smoking beef briskets, chickens, turkeys, pork butts and even did a 1/2 hog for a graduation, along with summer sausage and snack sticks. Here shortly i plan on doing venison ring bologna and keilbasa. I am extremely pleased with the service, products and meatgistics forum of helpful educational tips and everyone here lending a helping hand. Thank you to all.
twilliams Hello, badgers. I’m quite pleased her in Milwaukee County.
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twilliams Hello, badgers. I’m quite pleased her in Milwaukee County.
gothamchef glad to hear it!!
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twilliams Hello, badgers. I’m quite pleased her in Milwaukee County.
gothamchef twilliams
It’s a sconinsin thing.
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Njlungbuster Welcome, Mike. What did you oreder?
gothamchef oh boy… A bunch of different sausage spices, casings, high temp cheeses, etc. I can’t wait to get started.
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Hello all, I live in Rockford Il. First let me say this forum has been very helpful and everyone has been great answering questions. I got my first smoker(offset smoker) about 10 years ago . After that I’ve been hooked on BBQ, grilling and smoking.I started getting into sausage making about a year ago and wanted to know everything I could. This place has been a great resource with a lot of knowledge. I love all the products Walton offers. I do most of my smoking on a BGE. I’m looking to going with a vertical smoker now that I’m getting into more snack sticks and smoked sausage. I’m eager to learn from everyone here and to enjoy a great hobby.
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Hey everyone. I’m new to meatgistics my bro told me about it about a month ago. I’m eager to learn and try new meat processing. So far i e done some jerky and summer sausage (stuffed by hand). My girl just got me a Vivo 7lb vertical stuffer and I’m going to use it on the first for some summer sausage with mild cheddar in it. I’ll post some pics. I’m stuffing and smoking on the first.
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Glad to have all the new users! It is fun to be a part of something that is growing! Make sure that you add your address and then check out the map https://meatgistics.waltonsinc.com/map to see if anyone lives near you!
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Hello all, I live in Rockford Il. First let me say this forum has been very helpful and everyone has been great answering questions. I got my first smoker(offset smoker) about 10 years ago . After that I’ve been hooked on BBQ, grilling and smoking.I started getting into sausage making about a year ago and wanted to know everything I could. This place has been a great resource with a lot of knowledge. I love all the products Walton offers. I do most of my smoking on a BGE. I’m looking to going with a vertical smoker now that I’m getting into more snack sticks and smoked sausage. I’m eager to learn from everyone here and to enjoy a great hobby.
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Stats77 Welcome! This place literally started a new career for me. I took a second job at a butcher shop making fresh sausage and smoked meats in August and I haven’t paid for meat since. I love my job!
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hi everyone farmer jim here.well been butchering just about everything since I was 7 years old.started out with chickens and rabbits then goats sheep pigs cattle.know I just put togeather a sausage kitchen at the farm to do deer for friends and nabors.love to play with meat.im one of the lucky ones that have all the Hobart stuff from a old meat market we bought out years ago.been watching your post for a while know good info for sure.as of know im going into smoked deer summer sausage and need to get it tuned in.i did a few batches this year but the pork butts are a little lean.anyways glad to be here and thanks for the invite.jim
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