Roll Call (Start Here First)
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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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Checking in from kewaunee wi. Have done tons of hot smoking. Briskets, ribs, butts ect. Just started getting into cold smoking/sausage making about 2 years ago. I think I really enjoy my snack sticks as of now lol. Just made some polish sausage yesterday. I have some tweaking to do but that’s the fun part to me trial and error.
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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! Glad to see some more Jersey people here lol
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Checking in from kewaunee wi. Have done tons of hot smoking. Briskets, ribs, butts ect. Just started getting into cold smoking/sausage making about 2 years ago. I think I really enjoy my snack sticks as of now lol. Just made some polish sausage yesterday. I have some tweaking to do but that’s the fun part to me trial and error.
BFetzer708
Another Badger in the house! Welcome. -
Greetings all. Originally from MN but Navy life has had me live everywhere the past 20+ years. Currently (and for awhile) in Washington State. Have some small processing gear but looking to up my game and start a meat shares program with some folks where I make salami, cured muscles, smoked meats and fresh sausages. Currently have Sausage Maker Curing Cabinet, MES 40 and the typical 5# batch tools.
Started to buy some more things from Walton’s and plan on buying a bunch more once I nail down a few more recipes for my hobby. Looking forward to taking on a whole hog this year to butcher, process, cure and smoke.
I ain’t scared.
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Greetings all. Originally from MN but Navy life has had me live everywhere the past 20+ years. Currently (and for awhile) in Washington State. Have some small processing gear but looking to up my game and start a meat shares program with some folks where I make salami, cured muscles, smoked meats and fresh sausages. Currently have Sausage Maker Curing Cabinet, MES 40 and the typical 5# batch tools.
Started to buy some more things from Walton’s and plan on buying a bunch more once I nail down a few more recipes for my hobby. Looking forward to taking on a whole hog this year to butcher, process, cure and smoke.
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skibumben Welcome, how do you like that Curing Cabinet? We might be asking you a lot of questions about that as we are interested in making one eventually.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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skibumben Welcome, how do you like that Curing Cabinet? We might be asking you a lot of questions about that as we are interested in making one eventually.
Jonathon I like it a lot. Does a pretty decent job of staying within a few degrees on temp and humidity levels. Downside, not NSF certified so if you want to through it in a “shop” you could have issues. I am more than glad to offer up any answers or info you all need. Always room to improve upon what others have done.
Thanks for the welcome and love what you guys are doing!
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Joe Hell Thanks for the welcome! I’m over in Kingston.
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Jonathon I like it a lot. Does a pretty decent job of staying within a few degrees on temp and humidity levels. Downside, not NSF certified so if you want to through it in a “shop” you could have issues. I am more than glad to offer up any answers or info you all need. Always room to improve upon what others have done.
Thanks for the welcome and love what you guys are doing!
Welcome to the group friend.
That would be awesome to get into, doing some dry curing of such meats opens a whole new door of flavors and ideas. I have looked into converting an old fridge into a cure chamber but that is down the road.
Eager to see some pics and hear your tips for such an interesting process.
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Greetings all. Originally from MN but Navy life has had me live everywhere the past 20+ years. Currently (and for awhile) in Washington State. Have some small processing gear but looking to up my game and start a meat shares program with some folks where I make salami, cured muscles, smoked meats and fresh sausages. Currently have Sausage Maker Curing Cabinet, MES 40 and the typical 5# batch tools.
Started to buy some more things from Walton’s and plan on buying a bunch more once I nail down a few more recipes for my hobby. Looking forward to taking on a whole hog this year to butcher, process, cure and smoke.
skibumben
Welcome former “Mud Duck”. :face_with_stuck-out_tongue_winking_eye: -
PapaSop I used to duck hunt in the muddy bottoms between MN and WI, so funny you mention that old term!
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jimmbay1 welcome to the group! I’ve been here a couple weeks and seems like a great place for collaboration!
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From Riesel, Texas looking to retire soon and need another hobby! My wife doesn’t think I need another hobby but she enjoys eating what comes out of the smoker.
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57cowboy Even though you’ve chosen the orange team, welcome to meatgistics and that is a heck of a hat!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Welcome to the group friend.
That would be awesome to get into, doing some dry curing of such meats opens a whole new door of flavors and ideas. I have looked into converting an old fridge into a cure chamber but that is down the road.
Eager to see some pics and hear your tips for such an interesting process.
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57cowboy Even though you’ve chosen the orange team, welcome to meatgistics and that is a heck of a hat!
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Gary from n d . Reading and learning from you all
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Gary from n d . Reading and learning from you all
Gary Schoenhard
Welcome Gary. Orange please
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