Roll Call (Start Here First)
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Hello all. Team orange FTW.
Wayne from Kona. -
Rycor Welcome Wayne, Kona where?
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Rycor welcome to the site . Enjoy your hobby a lot of information about it can be learned here.
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I do have a question as I’m a newbie. When I make snack sticks, is it ok to mix all the seasoning and cure and all then throw it back in the fridge for a couple days before putting in the casing?
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Rycor One of my favorite spots, grew up on Oahu, now live in WA
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Rycor One of my favorite spots, grew up on Oahu, now live in WA
johnsbrewhouse nice.I wish I could spend time in the northwest summer months it’s so beautiful
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Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food. -
Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.scott farm Well said and best of luck to you and your dream. God bless you.
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Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.scott farm Welcome aboard. I’m kind of a newbie, but jumped in and have found not just an endless source of information, but really a lot of great people, all willing to share their experiences.
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Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.scott farm welcome to the site. Folks here with wealth of knowledge, experience and willingness to help.
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Where are you from (city/state)? Oakland, CA
How much experience do you have in meat processing or smoking/grilling? I used to grill once a month or so. Now I’m learning the subtle art of low and slow smoking. I’ve taken a few attempts at homemade spam and recently sausages. Kielbasa, Linguica…I just tried an all beef with cheddar sausage and a kalbi flavored sausage. The more I’ve tried, the more I see that I a better grinder, sausage stuffer, and a meat mixer would save me so much time and effort. Since I got my smoker, I also made a pretty decent teriyaki jerky.
I’ve been browsing the forms and learning center for about a week or two and I’ve learned so much.
What is your favorite meat snack or seasoning flavor? Kielbasa and Linguica.
What is your current smoker or grill? Camp Chef Woodwind 24 wifi. I’m thinking about getting an XXL to make smoking sausages easier.
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Howdy, folks. New user here from Houston, TX.
My experience in meat processing is mostly with wild game. My family has been processing down our own deer for decades. I also grew up on a cattle ranch and we run a small flock of sheep as well, so we butcher a sheep or two a year. We use a local processor for all of our beefs.
TBD determined on my favorite seasoning. Ordered quite a few different ones already to stock up for hunting season. Can’t wait to try them and report back.
The smoker I use is the Camp Chef XXL Vertical Pellet.
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Welcome to the site. Sounds like you have a bit of experience and enjoy the knowledge that is available from others on the site. Always something to learn here.
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Howdy, folks. New user here from Houston, TX.
My experience in meat processing is mostly with wild game. My family has been processing down our own deer for decades. I also grew up on a cattle ranch and we run a small flock of sheep as well, so we butcher a sheep or two a year. We use a local processor for all of our beefs.
TBD determined on my favorite seasoning. Ordered quite a few different ones already to stock up for hunting season. Can’t wait to try them and report back.
The smoker I use is the Camp Chef XXL Vertical Pellet.
txoutdoorsman Welcome aboard, I’m just down the hwy in Sealy.
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Austin Gravydave from Upper Michigan. I Enjoy grilling on my Brinkman pitmaster deluxe which I have had for 10 -15 years. I also have a Smoke Hollow Propane smoker, and a Charbroil SS propane Grill. The pitmaster is the grill of choice. I am fairly new at meat processing 3yrs… Kind of a hobby. My favorite is Colorado Jerky. But have done summer sausage, wiener sausage, snack sticks, and some attempts at fresh sausages. My favorite Items to grill are Lamb chops, and bacon wrapped venison back strap.
Gravydave I have one of those Brinkman Pitmasters too. I have had it about 13 years or so. It would probably be better, but I left it out a lot with a cover. Have you found anyway to improve on it, make it perform better, etc.? I used to put a welding blanket & a few moving blankets over the main section, but you have to be real careful doing that. The main section is not too bad, but the heat really gets to the offset.
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
pr0wlunwoof Welcome!
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
pr0wlunwoof Glad to have you as part of our community
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Howdy Guys,
I am from and live in Southeast Georgia
I have not done a tone of processing, maybe a few deer here and there.
I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.
My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.
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