Roll Call (Start Here First)
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Andrew from central Arizona. I am an avid big game hunter and process my own. I grill year round and just started smoking meat and cheese. I recently found Walton’s and purchased seasonings and casings for 100 lbs of breakfast sausage, 100 lbs of bratwurst, and 50 lbs of snack sticks. Both the breakfast sausage and brats were delicious. The snack sticks will be completed later this month. I am looking forward to reading and sharing.
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Montello Wisconsin checking in. Roll my own smoke for sausage, snack sticks, brats, and much more. Always process my own Elk, Deer and other wild game. Happy smokin everyone!
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South Haven, KS. checking in. I have processed my own venison for years (ground, steaks, roasts and jerky) but am just now starting to make some snack sticks and brats with ring bologna, sausages and kielbasa on my radar. Have used Walton’s for years even before it was Walton’s and found their service and products to be first class.
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Dennis from Peoria IL. I’ve been making sausage for over 30 years. Process hogs and deer. We just did 12 hogs into whole hog sausage with S110 seasoning. Makes a great breakfast sausage.I have several smokers and grills. I have a Pro 100 smoker and just made an outside cold smoke that I am getting use to. I live 10 miles from Excaliber seasoning company and used to buy seasoning directly from them .Now I get most of my sausage making supplies from Waltons.They have great seasonigs.
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Lake Forest, CA. Total beginner (sort of. Have a culinary degree, but never made sausage). Took a sausage making class at Electric City Butcher (Santa Ana, CA) and can’t wait to get started. Stuffer arrives today. I want to do brats, boudin, and cheesy sausages. Also looking at smokers to dry and smoke sausages.
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I’m Liz hailing from Forsyth, ga. Lived
most of my life in farming, Amish country on the Mason Dixon line and learned so much basic food prep. Grinding my own grain, making soft cheese from goat’s milk, canning, etc. Now I would like to ask anyone if they make hot dogs for the best recipe ever. Ordered my casings and waiting for them to arrive -
I’m Liz hailing from Forsyth, ga. Lived
most of my life in farming, Amish country on the Mason Dixon line and learned so much basic food prep. Grinding my own grain, making soft cheese from goat’s milk, canning, etc. Now I would like to ask anyone if they make hot dogs for the best recipe ever. Ordered my casings and waiting for them to arriveLizB welcome! For hotdogs we actually have a post and a video to walk you through making them. It is actually a lot easier than people think and if you have been making your own cheese and other foods this shouldn’t be too hard for you at all! The post is here https://meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe and the video is here https://www.youtube.com/watch?v=q_FgktFx4Xg . Both have plenty of good tips to help you make a great product! Let us know if you have any questions not addressed in the post and video.
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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 Kenjamin here checking in from Sparks, NV. I love to BBQ, smoke and grill. My favorite is smoking my own bacon and having fun entering BBQ competitions. I wish they had more competitions here is NV, otherwise it is usually a full day to travel somewhere for it.
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Hello from SE Pennsylvania. I’ve been cooking since i was able to reach the stove top. Big barbecue fan. I use both gas and good old charcoal. Ive been smoking for about 20 years and love my Kamodo Joe! I enjoy making homemade bacon as well as smoking brisket, ribs and chicken. I found the Waltons website so Im looking to improve my meat snacking skills.
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Hello from SE Pennsylvania. I’ve been cooking since i was able to reach the stove top. Big barbecue fan. I use both gas and good old charcoal. Ive been smoking for about 20 years and love my Kamodo Joe! I enjoy making homemade bacon as well as smoking brisket, ribs and chicken. I found the Waltons website so Im looking to improve my meat snacking skills.
mooney4 Great to have you on the board! We have some great content for smoking and more coming out soon! Let us know if you ever have any specific questions.
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Hi everybody bubba here. Im from South East Ohio. I enjoy sausage making and anything with deer meat.
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Hi everybody bubba here. Im from South East Ohio. I enjoy sausage making and anything with deer meat.
bubba_mcnabb Glad to have you Bubba! Let us know if you have any questions, we monitor the board and try to respond as quick as we can!
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shelby Next time you are in Wichita stop by one of the two Walton’s stores! Glad to have you on here.
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Cunningham, Ks resident. I was in the Wichita New Market Square store today. Bought a quart of liquid smoke. The nice guy behind the counter said that this stuff is way more concentrated than what you buy in grocery stores. I forgot to ask what the approximate ratio is. I have a recipe for a jerky marinade that calls for 1/3 cup liquid smoke. Anybody know how that would translate to the more concentrated stuff I got today? Half that? Less than half that?
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Cunningham, Ks resident. I was in the Wichita New Market Square store today. Bought a quart of liquid smoke. The nice guy behind the counter said that this stuff is way more concentrated than what you buy in grocery stores. I forgot to ask what the approximate ratio is. I have a recipe for a jerky marinade that calls for 1/3 cup liquid smoke. Anybody know how that would translate to the more concentrated stuff I got today? Half that? Less than half that?
fisherman That stuff is very potent, how many lb of jerky are you making? If you are doing a 25 lb batch (pre processed) of jerky I wouldn’t use more than 1.5 tablespoons at most, 1 if you don’t want it too smokey! I would actually recommend in the future you use hickory smoke powder as this stuff is for large batch processing.
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I am making jerky from strips of whole meat, not ground meat. The recipe is for 3 lbs of sliced meat, and I usually make a double batch. (That’s about all I can handle with my oven drying rack.). The marinade calls for 1/3 cup liquid smoke, which I double, also, of course. The smoke flavor is just right for me. I have used Colgin brand that I buy at Dillon’s grocery stores. I have a quart of the more concentrated liquid smoke that I just bought from Walton’s, so I won’t be changing to powdered smoke flavoring until I use what I have now. I think I’ll use half the amount and hope for about the same smokiness.
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Hello, Rodney from NC
I have been making homemade jerky for years and now just getting started on snack sticks and I love it. Jonathon and Austin’s advice is spot on
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