Roll Call

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  Roll Call (Start Here First)
  • Austin

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  @gvosberg66 Good to have you on the board, there is a lot of deer processors on here so between @austin, myself and the users we should be able to get you any answers you need!

• C

  Smoking Turkey
  • calldoctoday

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  Kansas Dad,
  Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.

• F

  Tis The season
  • Forkinpork

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  Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.

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  New to forum
  • Steve007

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  @steve007 I personally don’t do a lot with wild pigs, I know our Retail Store Manager makes brats out of them and says they are always excellent. For larger muscle things like a Ham he says they can still be very good but they will have some gaminess to them, so you need to be prepared for that going in. Pulled Pork from Wild Pigs can apparently be very good but I’ve never had it.

  The age of the Pig and its diet is going to play a large roll into how any whole muscle cut tastes. If you can get a slightly younger pig you have a better chance at less gaminess.

  Anyone here have a good whole muscle wilg pig recipe?

• D

  Brisket Hamburger
  • Denny

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  @jonathon
  I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.

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  Encased Meats Enthusiast in El Paso, TX
  • stanca

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  @stanca Yeah, I have had the bison epic bar a few times, it is very tasty for sure. I found out that they used to vegetarians or vegans (can’t remember which) from a podcast I listen to, they didnt find being vegetarian or vegan healthy for them so they did some experimenting and created Epic. It’s a pretty interesting story, vegetarianism and veganism is just like anything else, it works for some people but not all, just like Paleo or Keto!

  I feel great on my Keto (modified!) Diet, less inflammation in my joints and I dropped a stubborn 10 lb that just wouldn’t come off with anything else. My appetite control is also far better and I don’t crave bad food anywhere near as often!

  Glad someone is trying to keep the old recipes alive, it’s important!

• H

  New To All Of This
  • Hip Granny

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  @Hip-Granny Welcome to the board! We will do our best to help you with any questions!

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  Kinda New From Connecticut
  • Forkinpork

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  @jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q

• E

  New to forum
  • eggflipper

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  @eggflipper Welcome to the Board, 17 years is a good amount of time and I’m sure you will have some good knowledge and opinions to share with everyone!

• T

  New To Forum
  • TomBiga

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  @TomBiga Glad to have you on the board Tom! We will be continuing to try to provide useful information that will help processors of all levels!

• R

  Greetings
  • RDP1975

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  @RDP1975 Great to have some of our friends from the northern border on the board!

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  Hello from NJ
  • Paramedic1

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  @Paramedic1 Well keep going for them, small is better than nothing! I could see an argument about Bear being a nuisance at this point. In Kansas you can shoot as many coyotes as you want year round!

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  New guy
  • Montana Johnny

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  Thanks for the info. I tried your suggestion of the ice bath, it worked great. Being Montana, I just had to reach outside for some snow to add to the water! Thanks again, most appreciated.

• 

  Checking in from Arizona
  • angler

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  @Jonathon Thanks! I’ve got 8 hogs to butcher this month and a freezer to clean out before hand so I’m grinding and stuffing as fast as I can right now!

• S

  Hello, from Ohio
  • spatrick988

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  @spatrick988 Welcome to Meatgistics, let us know if you have any questions or go ahead and post any tips or recipes that you really enjoy! Getting to the point in the year where deer processing information will become more relevant for sure.

• B

  New to the Forum
  www.baconacresfarm.com pork tamworth pigs charcuterie processing tamworth • • Bacon Acres Farm

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  @Bacon-Acres-Farm Welcome to Meatgistics!

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  New here
  • Farmer1

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  @Farmer1 Welcome to Meatgistis! We love to have both new processors and more experienced ones, like you, on here. If you have any questions feel free to ask or post pics of anything you have made.

• R

  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

• C

  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!

• Z

  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.

• D

  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.

• T

  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]

• 

  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)

• K

  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!

• P

  Parksider background
  • Parksider

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