Roll Call (Start Here First)
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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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Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned
nolannn welcome to the group!
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Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned
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Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned
nolannn
Welcome. Great place to be. -
Welcome to all.
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processhead
Thank for the response.
Thank for your service also i see.
My Daughter was in the marinesStella69 said in Roll Call (Start Here First):
processhead
Thank for the response.
Thank for your service also i see.
My Daughter was in the marinesThank the ones that served. I am a life-long civilian. lol
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Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned
nolannn just fair warning. Leave while you can. This place and the behaviors learned from the great people here are addicting. Welcome aboard.
“You never really die until you end up on the wall at a Cracker Barrel”
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nolannn just fair warning. Leave while you can. This place and the behaviors learned from the great people here are addicting. Welcome aboard.
GWG8541 said in Roll Call (Start Here First):
nolannn just fair warning. Leave while you can. This place and the behaviors learned from the great people here are addicting. Welcome aboard.
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Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned
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