Roll Call (Start Here First)
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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.
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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Blue is mine. Kinda parshall to it.
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Just checking to see if this works… I have been trying to make 2 posts for an hour. I click the button but nothing happens.
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srg158 That one worked, if you type something in this box that shows up automatically then you need to click on the 'Post quick reply" button in the lower right hand. If you click the reply button that will open up a reply box with the full list of options at the top.
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