Roll Call

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  Roll Call (Start Here First)
  • Austin

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  Dennis from Peoria IL. I’ve been making sausage for over 30 years. Process hogs and deer. We just did 12 hogs into whole hog sausage with S110 seasoning. Makes a great breakfast sausage.I have several smokers and grills. I have a Pro 100 smoker and just made an outside cold smoke that I am getting use to. I live 10 miles from Excaliber seasoning company and used to buy seasoning directly from them .Now I get most of my sausage making supplies from Waltons.They have great seasonigs.

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  Signing up
  • renaldo

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  you will love making your… and you can add whatever you want, and adjust it to your taste!

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  Excalibur German Sausage Seasoning?
  • Sharlene

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  @Sharlene They do! We only keep one variety of the German Sausage Seasoning in stock, but here is the one we have: https://www.waltonsinc.com/h-german-sausage

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  Texas Smoker
  • chilefarmer

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  @chilefarmer Glad to see you joined the community! Sounds like you’ve got quite the selection of grills and smokers to cook on!

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  Well hello from Long Island NY
  • zzrguy

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  Thanks for the reply

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  Scottingaround in Southern California
  • scottingaround

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  Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.

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  Summer sausage
  • deerslayer6911

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  @austin I like it because of the pepper in it. Also add mustard seed to it

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  Tom from Utah
  • Tomg

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  Thanks Austin. I think this is going to have to be tried in a Dutch oven out camping, can’t wait, but oh crap, I don’t have the shaker spices on hand, need to get them ordered. So I guess I will have to wait a bit, darn.

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  That better bacon potatoe pie looks awesome...gotta that that
  • Tomg

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  Re: [Meatgistics: Better Bacon Potato Pie](High Temp Cheese)

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  Love the site! I'll be on alot!
  • heidifeldtman

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  Re: Welcome to Meatgistics! [JOIN AND POST TO ENTER OUR GIVEAWAY]

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  Ryan Smith
  • csosmith

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  Ryan from Rosalia KS checking in.

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  I have been using Walton's products for years. Best quality there is.
  • smokerman

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  Re: Roll Call (Start Here First)

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  Mark from Wichita, KS - love my Black Olive for ribs, pulled pork & smoked pork loin. Hard to beat Walton's Old West Ultimate Seasoning!
  • KSLonghorn

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  @KSLonghorn Welcome to the community Mark!
  We love using the Black Olive as well. I love the combination of using wood pellets with a ceramic grill!

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  Parksider background
  • Parksider

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  @Parksider The processing part is definitely just as fun as the hunting is!
  Welcome to the community!

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  Processer in Augusta
  • Catbacker

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  @Catbacker
  That’s a whole lot of processing to just be doing it from home!
  Thanks for the great feedback, and welcome to the community!

• 1

  Bloody Mary Jerky
  • 19BUTCHERS59

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  Re: [Bloody Marys: Mix](Snack Sticks)
  Bloody Mary Jerky

  1/2 C. V-8 juice
  1/2 C. vodka
  3 T. Worcestershire
  1 tsp. honey
  1 tsp. celery salt
  1/2 tsp. hot sauce
  1/2 tsp. grated horseradish
  1/4 tsp. black pepper
  squirt of lemon or lime juice
  2 lb. meat strips

  Mix all ingredients together except meat strips. Allow flavors to blend
  for 15 minutes. Add meat strips. Marinate at least one hour. For
  longer marinating time, place in the refrigerator in a covered
  container or an airtight plastic bag. Remove meat from marinate
  and place in a drying environment.
  from: Just Jerky by Mary Bell

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  Hello from ND!
  • NDKoze

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  @hambone

  Our best selling and customer favorite for hams is our Country Brown Sugar Cure. I would personally highly recommend this as well! It will make fantastic hams.

  For bacon, it depends on if you want to use a dry rub or use a liquid brine. Our best selling dry rub for bacon is our Dry Rub Bacon Cure, but our most popular bacon cure overall is the Blue Ribbon Maple Bacon Cure. Either one is fantastic, just depends on which method you would rather follow.

  Check out our recipes page for our general instructions and a suggested cook cycle as well, but if you have any other questions, let us know how we can help!

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  Excited to be a part of the Meatgistics community
  • Gomez

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  @Gomez
  That’s great you live close enough to visit our Wichita stores!

  Welcome to the community and we’re glad to have you here!

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  Looking forward to reading lots of good tips here!
  • Jonathon

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  Re: Roll Call (Start Here First)

  Wichita Kansas here!

  I have been grilling my whole life, in the last few years I have started getting into processing and smoking more.

  My favorite snack stick seasoning is the BBQ/Habanero Summer Sausage/Snack Stick seasoning. It is amazing as a Summer Sausage too!! With Habanero in the title you might think it would be too hot, but its not, the sweetness from the BBQ balances it very well.

  For Brats…its too hard to pick one, for pork/beef it is probably Habanero Mango or Cheeseburger Cheddarwurst. We also make a lot chicken Brats and for that the best one I have tried so far is the Raspberry Chipotle. However we are going to be doing some Hot Buffalo Wing Brats with Hit-Temp Blue Cheese once that comes in stock. I will definitely give everyone an update on how those turn out!

  Also the patty mixes Roasted Garlic and Onion, Jalapeno and the Montreal mixes are all VERY good!

  I have a Green Mountain Daniel Boone grill, using mostly Pecan and now Cherry Pellets.

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  Enid, OK T&C Meats
  • TandCMeats

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  @TandCMeats
  Welcome to the community!

  If you have any questions we might be able to help with while your getting ready to open your meat shop, let us know, we’d love to help if we can!