Roll Call (Start Here First)
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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
Welcome to the community. -
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 welcome to the community. There is a lot of information and knowledgeable folks here. Go Team Orange
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Thank you all!
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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 welcome to a new addiction
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
M-Book-OR Welcome to the neighborhood. You have a lot of great goals & this is the place to get help with them. But, remember, we love the Blues.
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Matt
Salem, ORNo background whatsoever in preparing meats. Interest all started over dinner conversation with wife on how expensive cured meats are and how I should make them myself. Ultimate goal is to create salami, chorizo, etc in the fridge I’ve converted into a dry-aging chamber. Along the way I’ve gotten hooked on making fresh sausages, smoked sausages and the like…now I need friends to buy my food so my hobby is sustainable.
Looking forward to learning from you guys! Have yet to decide which Team to pledge my loyalty to.
M-Book-OR Welcome aboard, this is a very knowledgable group who are always willing to help. Remember though the only true Walton’s color is orange!
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