Roll Call (Start Here First)
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Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance.Wayne2020 welcome to the community. There is a lot experience and knowledge here and folks willing to help. Feel free to ask your questions and join the conversations. Go Team Orange
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Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance.Wayne2020 Welcome aboard! Everyone here & there with Walton’s can help you with just about everything, except for you got to get the meat. Oh, & Team BLUE really wants to help YOU.
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smokedog welcome to the community. Don’t let your self get hoodwinked by the blue team. Lot of good knowledgeable folks here willing to help. Go Team Orange
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welcome there is a good forum and chat here that everyone can chime in to give good advice for anything you want to do we are all here for the same reason
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 welcome aboard and of course be sure to join Team Blue!
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 welcome to the forum. Go Team Orange
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333
Welcome to the community. Your experience as a butcher is exactly the stuff we need here. I look forward to getting your take on a lot of our topics. Go Team Blue - it rocks.
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 glad to have you and your wife join the community. It would be great to see any before, during, and after pictures of the antique walk in cooler. Would also welcome pictures of your butcher shop.
Before any corruption occurs, you might want to look at the groups and add yourself to any you would like to be part of. Of major importance is joining the Blue Group, consisting of the nicest and most knowledgeable people within this community.
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Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
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Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83
Hey there and welcome to this awesome community. There is tons of knowledge here so ask any questions.
Remember to go team blue. -
Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83 welcome to the community. Feel free to ask your questions and join the conversations. You can set your preferences in settings and join Team Orange
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Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83 Just a detail to point out, the blue team members are the knowledgeable and most helpful in the meatgistics community. Several members of the community tend to be a bit off track, and they are put in the orange team. With your experience, you just don’t want to end up there…
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Can’t believe team blue has resorted to psychedelics to attract new members. Must be desperate.
Welcome ksbowman83 LeafLard333 . Lots of knowledge around this place. Great to have you here.
A shout to YooperDog and yes, blue Chef as well for referring to here as " community" instead of that F word.
Go Orange.
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Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!
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Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!
RJ Adventures
Look forward to your contributions. Good luck on the commercial end. Go for it! -
Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 Now you are the kind of guy (& gal) we need in the neighborhood, welcome. That walk in cooler sounds amazing. Funny thing, I have an antique smoke house if you want to call it that. I have what once was the smoke house on this property that they used to hang hams, sausages, & meats in back in the late 1800s/early 1900s as I understand it. I tried to restore it years ago, as best possible. I was not very successful in being totally correct due to finding the right siding profile to match the original. I ended up having to just create sections of original with sections of newer. Unfortunately, I converted it to our chicken house as we do not do a whole lot of that type of smoking & it was perfect for the chicken house. Sometimes though, I think of reconverting it back to the smoke house. I am sure that was not what you had in mind, but could not help but tell the story.
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 Oh, welcome to the BLUE life too!
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Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.
ksbowman83 Welcome to the neighborhood. Yes, you definitely have an advantage with being so close to Walton’s too. I would probably be in deep trouble if I were that close! Remember, go BLUE & enjoy the BLUE life.
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Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!
RJ Adventures welcome to the community. Looking forward to hearing your input into the discussions. Go Team Orange
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