Roll Call (Start Here First)

[Jonathon]

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!

[shelby]

Shelby. Galva kansas

[Jonathon]

shelby Next time you are in Wichita stop by one of the two Walton’s stores! Glad to have you on here.

[fisherman]

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?

[Jonathon]

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.

[fisherman]

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.

[rodneycaudill]

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

[PapaSop]

Checking in Sir from west central Wisconsin.
Long time hunter and part time processor.
Getting more involved in the processing end and trying different things. Masterbuilt gas smoker and nothing like the old Weber grill. Older Nesco dehydrater.
Just recently found your site and added your stuffer and meat mixer to the party.
Lots of venison to process but gotta get through the holidays first. Cheers to all.

[butch]

I’m a 62 year old retired meat cutter. I’ve made sausage and smoked meat for 50 years. Last week I made pepperoni using Walton’s pepperoni spice mix. Everyone LOVED IT. I’m so glad I found Walton’s.

[Jonathon]

butch Glad everything tasted great and glad to have you on the board! If you have any pictures post them for people to see!

[AllanMoyer]

Holley, New York checking in great to be here!

[meggo]

deerslayer6911 said in Roll Call (Start Here First):

Spearville,Kansas checking in here!

Checking in from Texas to wish everyone great New Year!

[Jonathon]

meggo Happy New Year to you as well! It’s going to be a good one, we have some big things planned.

[grandma-cindy]

Hi everyone I’m checking in from Longmont Colorado. I have been smoking meats for many years. Most of the time they turn out good sometimes great. I’m wanting to step up my smoking and curing. So I feel like I landed in a good group to do this.
I just purchased a Treager Pro 22.
I also have a propane smoker.
I have ordered a-maze-n pellet smoker to smoke cheeses.
I look forward to learning with and from everyone

[Jonathon]

grandma-cindy Glad to have you on the board! We have recently been doing some more cold smoking here with some liquids that you wouldn’t normally expect to have a smoke flavor to them and will be doing some more cold smoking coming up in the near future!

[unreel]

Hi from Soldotna Alaska I’ve been making sausage from moose and caribou we get. I have a 3x3x4ft smoker I made with a Bradley smoke generator and a single burner Colman camp stove for the heat. I usually do about 50lbs in a load as everybody wants it so it goes fast. The garlic sausage and cabonesay sticks are what I make mostly. I got a bowl cutter off the internet so I’m doing baloney and hotdogs now to. I also just started to do drycureing with one batch of pepperoni so far.salami is next. I’ve done turkeys for thanksgiving and do salmon in the summer both hot and cold smoke. It’s been lots of fun but there is so much out there to try.

[mike190]

3toad I come to Jackson out of ga 3 times a week all the deer I am seeing on the road now you should be at your rut now .good luck.

[Jonathon]

unreel Looks awesome and I am sure you have some amazing hunting stories from up in Alaska!

[Gary Papermaster]

Austin
My name is Gary and I live in the country in southern Minnesota. I have been smoking and grilling for about 10 years. I have a Traeger grill and a homemade wood fired old fashioned smoke house for smoking. I have been making bacon using the dry brine method and now I am going to try the injection method using the maple bacon seasoning/cure. I have a question about the video you and Jonathan made on the bacon. It is clear that the bellies must be soaked for 20 minutes (twice) to remove excess salt using the dry brining method with the pickling for 3-5 days. Do you also have to soak the bacon for 20 minutes (twice) when injecting and wet brining overnight using the half strength brine?

[semo63936]

Austin mike from Southeast Missouri, im new to the experimentation of meat processing. wish me luck. My grand and great grandfather were butchers. To bad i was to young to ask questions when they were alive being they were old school from Polland.