Roll Call (Start Here First)
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Chef it’s getting ridiculous, I am deleting that though because I don’t want anyone clicking that link.
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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Chef it’s getting ridiculous, I am deleting that though because I don’t want anyone clicking that link.
Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
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Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
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Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
Chef just hit the 3 dots, flag the post for moderation, and select spam.
Really, the worst thing we can do is keep commenting and replying to the spam. It just clogs up the lines.
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Chef just hit the 3 dots, flag the post for moderation, and select spam.
Really, the worst thing we can do is keep commenting and replying to the spam. It just clogs up the lines.
TexLaw thanks will do
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
Dot2409 My observation is there are no small fish in this pond, just new territory. If you can butcher, you are well ahead in this game. Best of luck on the slaughterhouse.
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
Dot2409 Welcome!
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Dot2409 Love Maine, gorgeous area of the country that people always seem to forget for some reason!
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
Dot2409 Welcome to the site.
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use. -
Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 Welcome to the site Charles. Jump in, the guys here are a great source of information.
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 welcome to the site, there is a lot of experience here to draw upon to improve your skills and expand your knowledge.
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 Welcome!
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 Have you ever had the opportunity to eat at Dreamland BBQ. When I was in grad school I lived in Tuscaloosa and got to eat the original with big daddy and his wife. It was always a favorite of mine as well as all the sport broadcasters covering Alabama football as well as Paul Bear Bryant, who ate there often.
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drbrown35801 Have you ever had the opportunity to eat at Dreamland BBQ. When I was in grad school I lived in Tuscaloosa and got to eat the original with big daddy and his wife. It was always a favorite of mine as well as all the sport broadcasters covering Alabama football as well as Paul Bear Bryant, who ate there often.
Chef yes I had when I was a kid. My Uncles would take me to some of the games and we would stop by there. Some of the best ribs and times I remember. It has been 40 years or better. Seems like there was a Wooden screen door on the place way back when. Am I remembering that correctly?
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Chef yes I had when I was a kid. My Uncles would take me to some of the games and we would stop by there. Some of the best ribs and times I remember. It has been 40 years or better. Seems like there was a Wooden screen door on the place way back when. Am I remembering that correctly?
drbrown35801 you sure are remembering correctly. To the left of the building was a steel drum with a fire under it where he made the sauce. Once inside, his wife was always what seemed like she was sleeping, would open her eyes and mop the ribs with the sauce and then go back to sleep. I think one could set their watch on her doing this. I was there in the early 80’s, but lots of fond memories.
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Carl here from Pennsylvania. I have been involved in the pork processing buisness for about 25 years. We always injected and brined our hams and bacons for 6-7 days before smoking. Watching your videos you are saying that you can now add aditives that would allow me to go to smokehouse in 12 hours after injecting? We have tryed a tumbler but did not think we had the flavor of brining for 6 days. Could you help me out here. I would like to speed up the process to get meat out the door faster by not having to hold the fresh meat in freezer extra week till ham and bacons are finished. Thank you!!
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