Roll Call (Start Here First)
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fishfanatic1 All of the people on this site are a bit crazy. But, lovable, have pretty much seen it all in the food world AND want you and your taste buds to have a positive experience.
zbigjeff Well said!
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we spend hours of time on important subjects like blue and orange on a meat site…a bit crazy, I don’t see it. Really tho, it is a fun and a great group of people that teach and learn. Proud to be a part of it
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we spend hours of time on important subjects like blue and orange on a meat site…a bit crazy, I don’t see it. Really tho, it is a fun and a great group of people that teach and learn. Proud to be a part of it
kyle Yes, I am still scratching my head too. But, I suppose we have got to do what we have got to do for the cause.
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welcome to a new addiction
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Hello all, newbie to the group . 45+ years fishing and hunting. Avid fisherman(commercial and recreational), hunter(recreational and professional),clammer(commercial and recreational), forager and outdoor lover. Just getting into making my own dry aged meats, salami and dry sausages. From Long Island,NY.
fishfanatic1 welcome aboard. You found the right community. Go Team Orange
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shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks
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Team blue! Jalapeño venison summer sausage!
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shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks
shakey69 welcome to the community. Watch out for those slick talking blue hat wearing blue team folks. Team Orange is the way to go. Go Team Orange
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shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks
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shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks
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Darn it! Can’t get you right to the time. Skip ahead to 3:58
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shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks
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Big Blue
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GO BLUE!!
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Hi all I’m new to this forum. I live in the smallest county in the state of Illinois so not a lot to do. We have 4 gas stations and 2 grocery stores and no stop lights. I told you It’s small. I’m on the Illinois river, we have more deer than people. I’m retired so every day is my day off. I have been grilling for years.I also enjoy using my Blackstone griddles. My son in law gave me a 40" Masterbuilt propane smoker. I have made Buckboard bacon so far, ground beef jerky and snackstix. I have a new 11LB sausage stuffer coming Wednesday. I hope to learn from the people on this site as it looks like most subjects have been addressed.
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Hi all I’m new to this forum. I live in the smallest county in the state of Illinois so not a lot to do. We have 4 gas stations and 2 grocery stores and no stop lights. I told you It’s small. I’m on the Illinois river, we have more deer than people. I’m retired so every day is my day off. I have been grilling for years.I also enjoy using my Blackstone griddles. My son in law gave me a 40" Masterbuilt propane smoker. I have made Buckboard bacon so far, ground beef jerky and snackstix. I have a new 11LB sausage stuffer coming Wednesday. I hope to learn from the people on this site as it looks like most subjects have been addressed.
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Hi all I’m new to this forum. I live in the smallest county in the state of Illinois so not a lot to do. We have 4 gas stations and 2 grocery stores and no stop lights. I told you It’s small. I’m on the Illinois river, we have more deer than people. I’m retired so every day is my day off. I have been grilling for years.I also enjoy using my Blackstone griddles. My son in law gave me a 40" Masterbuilt propane smoker. I have made Buckboard bacon so far, ground beef jerky and snackstix. I have a new 11LB sausage stuffer coming Wednesday. I hope to learn from the people on this site as it looks like most subjects have been addressed.
jrccmc1998
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