Roll Call (Start Here First)
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Jeff from Flowery Branch GA
New to sausage making in the last year, tired of paying my processor big $$$ for a sub par product. Found Waltons online, watched videos and bought their product…Bam. I’ve learned a ton by trial and error, scouring the Internet. Now my game is on. my best so far is Willies sticks with hi temp cheddar, small amt of citric acid , sure gel and some Syrian Aleppo peppers for a little kick. Look forward to learning a bunch more from the group!!! -
deerslayer6911
3toad
Glad to see you guys here, and welcome to the community!Austin I’m from Heflin al I process my own deer . Usually make my own seasoning but some time try already mix just to see if I can find something I like but mostly just mix and match to suit my tast I have a homemade smoke made out a 200 gal propane tank.
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Hello from Luther’s Smokehouse Inc. in Le Roy, Ks.link text
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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!
Austin Ross from SF Bay Area, California where our politics are a lot of Bull!
Glad your site is up. I have been making a family Italian Sausage recipe for many years but the casings have become a challenge lately (finding and purchasing). Glad you are available with products, which I recently purchased. Thanks again! -
Ryan here from northern Minnesota. I have been processing my own meat for around 8-10 years now and I love it. I have done polish, meat sticks, breakfast sausage, summer sausage, potato sausage, bratwurst. I also love smoking meat. My favorite thing that I have smoked was a prime rib. Turned out better than any prime rib I’ve ever had in any restaurant. A little nerve racking though with an expensive cut of meat. You can’t go wrong when you cook low and slow. Its the only way to go! Cheers.
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Austin said in Roll Call (Start Here First):
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.
Kelly Westmoreland…Game Processor
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)?
Ben Wheeler, Tx
How much experience do you have in meat processing or smoking/grilling?
30 plus yrs, Retail meat cutter,Market Manager, Game processor
What is your favorite meat snack or seasoning flavor?
summer sausage…garlic, onion , and pepper
What is your current smoker or grill?
charcoal grill…steaks chops
elerctric Masterbuilt smoker{jerky…220 volt smoker -link and summer sausage>
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!KW in Ben Wheeler Tx. checking in…Game Processing.
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Checking in from Alabama.
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Checking in from Morrisville, VT. Though I have been working as a chargrill line cook for years, I don’t have much experience with BBQ and smoking, but looking forward to learning from y’all.
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Jefferson City, mo checking in
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Wichita, KS. Use Walton’s seasonings all the time. Hoping to get a deer this year and looking forward to tips on processing venison.
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dennishoddy checking in. I’m an outdoor fanatic, and past competition BBQ cook off competitor. Sold the big wood smoker, and use a cookshack now for convenience.
Been using Waltons Hi Temp Cheese and casings for deer sausage. Looking for more recipes to try. -
I’ve been making both ground and muscle meat jerky for many years. This is is the first time I’ve used Waltons seasoning and looking forward to some of their flavors i. e. Bloody Mary
I want to share a proven process that works great for me. I’ve use various seasoning suppliers and none recommend this step.
After I season the raw meat (dry no water), I vaccume pack the seasoned meat and store in refrigerator for a minimum of 3 weeks.
Then I smoke/dry as recommended.
The flavor is so much better distributed through the meat.
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