Roll Call (Start Here First)
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Kevin from New Milford, CT. I have been grilling and smoking for about 10 years. Just got all my new equipment to start doing snack sticks and summer sausage. Putting my first batch of Willie’s Snack sticks in the smoker today. I have a Masterbuilt XL propane, and a Custom built wood smoker from 3’ pipeline.
Kevlee Welcome aboard. This site is full of helpful people. I have learned and still learn a lot.
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Kevlee a big welcome to the community! Willie’s is a good snack stick but I think you will become a convert to the bourbon and peppercorn. Don’t forget the high temp cheese. As you may have noticed team blue is a bit passive aggressive with their calls to join their fold, don’t take the bait. Team Orange
is the way to go, if you are non-committal type you can try out team grey, you can always come back to Orange.Kevlee Welcome. I’m pretty new to the group as well. Willies is a great seasoning. Just made a batch last weekend and added pepper jack hi temp cheese and jalepeno flakes for an added kick. They turned out great.
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Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
ThanksStella69 welcome to the group.
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Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
ThanksStella69
Welcome.
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Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
ThanksStella69 Welcome to the neighborhood Stella69 & Go Blue. You found the Right Spot!
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Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
ThanksStella69 welcome
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Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
ThanksStella69 welcome to the community. Sounds like you know your way around a meat locker. Great to have you here. Feel free to contribute and ask your questions. Go Team Orange
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Welcome to all.
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Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
ThanksStella69 Welcome aboard. You have definitely found the right place.
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Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.
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Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.
mrobisr Speaking for my self I have a pretty thick skin, I think most here are probably the same. Welcome to the community where were are always learning. We look forward to your input and questions. Go Team Orange
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Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.
mrobisr Welcome aboard brother, and while there are exceptions, most of the group chooses not to be offended (a skill that is becoming less common).
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all are welcome here there is a like minded community full of knowledge that people are willing to share
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Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.
mrobisr welcome to the group.
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Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.
mrobisr welcome aboard
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Welcome!
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Can I use the Imitation Bacon Unit Seasoning to make regular jerky similar to using any of the other jerky seasonings i.e Colorado Bold.
rhgrace365 I have never used that seasoning, but my initial thought is that you can with some adjustments. The jerky seasonings are more of a topical seasonings with a higher salt and seasoning per pound to penetrate the protein where the imitation bacon seasoning will blend into the protein. Maybe Jonathon and the Walton folks have a better idea how to adjust.
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