Roll Call (Start Here First)

  • mcduff1313 checking in from the great lakes state of Michigan. I have been curing and smoking meat & fish for over 35 years.

  • Walton's Employee

    Glad to have you here!

  • I am going to Madrid Spain friday the ham (Jammon) capitol of the world. Bar none the place to be for perfecly cured ham especially Iberico. Black hoof pigs that free range on a diet of mostly acorns. Going to the ham museum and plan on plenty of ham Tapas and Chorizo in Madrid & Granada. Can’t wait!

  • Walton's Employee

    Sounds like a pretty great vacation, Ham Museum aren’t words you generally expect to hear together but it sounds awesome!

  • @jonathon right it does sound strange but cured ham is highly prized in Spain.

  • Hello! My name is Ed Jordan from San Angelo TX. Love to hunt, and new to home processing. I own a propane smoker, as well as an electric masterbuilt smoker. I enjoy this forum and the vodeos Waltons puts out.

  • Hey all! Lewis from the St Paul area in MN. Total amateur home processor but having fun learning.

  • Paul from Minnesota joining. Impressive website & informative. 30" MES. Been smoking meat & making sausage for about 3 years.

  • Hi I’m Adam and I am originally from Lake Charles, La but once my wife and I both retired from the U.S. Air Force we are currently living in Haysville, Ks. I’ve just recently started making my own sausages and meat snacks thanks to Walton’s.

  • Walton's Employee

    @Boudreaux Hey Adam, you aren’t far from us at all probably about 20 minutes. You should come to our store next time you need supplies, we are at 3639 N Comotara St Wichita, KS 67226. Stop by and say hi!

  • @jonathon I’ve gotten all of my supplies from you guys, how was the Summer Sausage? ;0

  • @austin
    Sammy from Cocoa FL. Checking in.
    New to sausage making and smoking.

  • Shakopee Minnesota and I have been grilling for a while I just recently got into sausage making still working at it and want to try my hand at making different things like snack sticks and other stuff here is a picture of my smoker and some ribs I did on it

    1_1530627416729_C4387F85-D96B-46FF-9677-B546AADE5749.jpeg 0_1530627416728_488BAAD0-C650-4A98-82CB-2D37FA8F1894.jpeg

  • Walton's Employee

    @Minnesota Hey welcome to the board, we were just up in Minnesota a few weeks ago, beautiful area of the country! Those Ribs look great, nice bark on them.

    I just did some for this past weekend, I actually marinated them overnight in Pa’s Black Bull seasoning and then rubbed them with Dominator RIb Rub and they came out great! I put them in at 215° for 3 hours then wrapped them in foil with butter and brown sugar and left them in there for another 2 hours. Finally I unwrapped them and did them for another 45 minutes, I dont have pictures, I was too excited to start eating them…that or I was already late serving them to our dinner guests and my wife was yelling at me for being late with the food as usual! Anyway they were delicious!

  • Athens Georgia!

  • Jered from Indiana

  • Hi all! My name is Gene Garate from Southern Utah checking in. I am a true nose to tail butcher, beginning with a visit to ranches to slaughter livestock and ending with aging, cutting and packaging of product. I have been using recipes from this site for some time now with great results and reviews. I use a Char Broil smoker and a 48" Weston smoker. Unfortunately I still need more smoker space for the output I currently have and my smokers are almost constantly running. I use the Zenz Dixie Sausage seasoning almost exclusively along with Country Brown Sugar cures for both bacon and hams with nearly universally positive response. Good to be here.

  • Walton's Employee

    @antlion It will be great to have the input of a butcher on here! Glad you like the Dixie and the Country Brown Sugar Cure they are both great seasonings. More smoker space is an annoying issue to have, you either have to go with a larger smoker or get an additional one. I look forward to seeing your posts!

  • Hi I’m Ted from Orlando and I love to smoke meat on an electric smoker, also I write content about smoking food on electric smoker and reviews.

  • Walton's Employee

    @tedmo Welcome to the Board, look forward to your thoughts and opinions on smoking and smokers!

  • AJ from Mount Pleasant, WI…
    Have been enjoying meat snacks and jerky most of my 58 yrs. Been smokin’ meat on a homemade UDS for about 3 yrs. Enjoy trying new techniques and flavors so I have a feeling I’ll be spending a lot of time on the Walton’s site and this blog. Thanks in advance for the hospitality! God Bless!

  • @Austin
    Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years

  • Hello Everyone,
    Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.

    Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.

    Thanks for the invite. Gary T.

  • Hello from Alpine, Texas.

  • Walton's Employee

    Glad to see so many new faces (or usernames) on here! @Gary-T if you like the bold but want more flavor and like a sweeter jerky check out the video we did on Tender Jerky. We wanted to see if adding more sugar and water could give us a more tender piece of jerky that was shelf stable. The jerky was very tender, certainly more tender than anything I normally make, it was shelf stable and the taste was Excellent!

  • Hello everyone. NC born and raised. Hopefully the vast amount of knowlege and experience on this site will help with any questions I have and I may be able to help a little as well.

  • Walton's Employee

    @SmokeyBones Welcome to the Board! We are always looking for more help and experience on the board!

  • @smokeybones Welcome aboard SB, Im pretty new here as well but I’ve already found a ton of great info, snoop around and you’ll find a wealth of knowlege.

  • From Wasilla, Alaska here. I’ve been treating my moose, caribou, bear, even beaver, over the years. Using my own recipes or some that I got from friends and relatives. And use a home built backyard smoker. Found this site a few months ago, and have watched a lot of videos. I gotten a lot of good ideas from you people, and I may be getting a few orders together over the next few month. Might simplify some of my old tried and true family gizmo’s!

  • @boomer17 Welcome Boomer, Wow those are some meats I know I’ve never tried, sounds very cool. I look forward to hearing about and seeing those meats processed.

  • Walton's Employee

    @boomer17 Welcome to the board, it’s great to have someone from Alaska on! You mentioned Beaver, have you ever done anything with the tail? I was listening to an episode of the Joe Rogan podcast and he had a wild game chef on that said when done correctly beaver tail is amazing! It will also be helpful to have someone who has experience with bear on here for sure!

  • Live in a small town in North Central Arkansas. I compete in both KCBS and MBN sanctioned bbq contests. I use a Gateway 55 gallon barrel smoker, Weber 22” smoker, Rec Rec 680 pellet smoker and Weber grills for both contests and home use. I also use a masterbuilt smoker for summer sausage and Cabela cabinet dehydrator for jerky. I especially forward to hearing about sausage stuffing, seasoning and smoking techniques as well as deer jerky.

  • Walton's Employee

    @smokemeister Nice to have you on the board, it certainly seems like you will have some good experience and information to share with everyone!

  • Southeast Texas here. I’m experienced in smoking/grilling but a novice at sausage making. I used to help my father in law make sausage at his meat market years ago. Now I plan to start making sausage as a hobby …

  • Just checking in
    Garden Plain, KS
    Green Mountain Daniel Boone
    snack stick made with BBQ Jerky or the new Dill Pickle

  • Walton's Employee

    @departing-contestant I love the Dill Pickle Jerky, I’ve only used it in restructured jerky so far but I am sure it is just as good on whole muscle. In my opinion it has a really good dill pickle flavor and a nice little bit of heat to it!

  • Hammond. IN here. Been making jerky about 10 years, snack sticks about 2 years. I make a lot of chicken jerky, recommended by my doctor, he likes it too. I’m also a KCBS Master BBQ Judge and am in my 11th year. Planning on trying some different sausages soon.

  • Walton's Employee

    @fred Welcome Fredd, it will be nice to have a Judge on the site! If you need anything as far as how-tos or advice on making sausage let us know, it’s a very friendly and supportive community!

  • Sparta, Wis
    Been smoking meats longer then I can remember. Watch my father do it when I was a child, now doing I have been doing it on my own for 10 years. I built my own smoker out of a old freezer and working on a second one. The best part is experimenting with different seasoning and finding what works the best.

  • Hello everyone, Mike here from Huntsville, Al. I’m an old hand at eating smoked meats but new to making it. I’m going to start with a few different breakfast sausages blends and go from there.

    Thx in advance for answering all my stupid questions, Mike

  • Walton's Employee

    @mrose Welcome to the board Mike. It’s hard to ask anything here that we would consider a “stupid” question, we were all new to it at one point!

  • @austin Hi my name is Jim. I live in Rochester NY, I have no experience in processing any meat but I would like to try. I do have a smoker witch is a Smoky Mt.
    Series. I am a hunter and hoping to take a deer to make some snack sticks. So I might need some help and probably will have some question. So thanks for being here for that Jim

  • Power User

    Jim I’m here in Rochester, actually we live in the village of Lima. We process around 25 deer a year and make all sorts of stuff. If you’d like to learn you’re welcome to come by. Reach me at5859535611. Check my profile and I’m at black run bbq on Instagram. You can see what we make.
    John Correll

  • thanks John I would to do that. I will get back to you and set something up.
    thanks Jim

  • @austin been doing smoking and curing about 6 months a older guy taught his tricks and i enjoy it now every body wants my candian bacon

  • Walton's Employee

    @bigda964 I lived in Webster for about 4 years, Rochester is a great little city. Welcome to the Board!

  • thanks Jonathon good to be here, have a lot to learn about process meat. thanks jim

  • Randy from the Mississippi Delta. Primarily making smoked venison sausage, my maternal grandpa spent his winters after the farm work was done being the community hog butcher. Cut up 80 the year he was 80. See a few from KS here, SW KS is where my parents were raised, lot of meat eaters there!
    I do have one of Grandpa’s old Biro bandsaw and a humongous #12 grinder that weighs over 100 lbs.

  • Walton's Employee

    @RandyNight A Biro Saw is a good thing to have! Those things are beasts and with some basic maintenance will last forever, if you have any issues with it our service department is familiar with them and can order parts and do some basic troubleshooting for you!

  • @austin Sacramento, CA checking in. New to sausage making but I’ve been smoking & grilling 50 years. Love the smoked garlic seasoning. Currently using a Rec Tec 680 & dreaming of a Lone Star Grilz vertical smoker.

  • Walton's Employee

    @macsinsac Glad to have you on the board! Sausage making is what we do here so if you need any help let us know!

  • @austin Good afternoon after mid-term hangover from the outer limits of the people’s republic of Oregon! (Dayville, to be exact) My name is Matt…been hunting since I was a little boy (appx 40 years) and have always processed our own game, but just started into “meatgistics” for about a year. I have a great walk in cooler and meat cutting setup, recently purchased Vacmaster VP215 chambered vacuum sealer, and since I’m about the only small processor around I do quite a bit with my buddies…(we barter for beer 😉 ) I was smoking on my traeger but recently completed my 1956 Zenith Fridge conversion and it seems to work pretty well. Brats are my favorite, but dabble in a little bit of everything. I really want to get into dry curing but there seems to be less of this sort of thing going on than there used to be (instant gratification society so it would seem) and I know that dry curing takes lots of patience.
    Favorite brat seasoning that Excalibur offers is the Andouille Cajun…it makes outstanding brats! Also like the chorizo made with lamb, and the Parmesan Garlic mix is top shelf.
    Looking forward to learning and sharing with the Meatgistics Community!

  • Hey New here
    Started using a backwoods extended party a few years ago mostly for ribs.
    Processed my first deer last week with equipment and spices from Walton’s. Made several sausages.

    Very Satisfied with the results but plenty to learn.

  • Walton's Employee

    @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!

  • Howdy. Woodland, CA. I have been helping make sausage and home butcher deer, beef,pork, chicken since I was a teenager. I am just now getting into sausage making myself.

  • Walton's Employee

    @J-Carroll If you have been butchering and have a good understanding of the cuts then sausage making will come fairly easily to you!

  • @austin My name is Ben Nugent wanted to say hello And thank you all for answering my questions in the live stream yesterday. I am an assistant manager and Butcher at a natural grocery store specializing in organic and non GMO foods. I have been a Hunter and outdoorsman for many years and enjoying making sausages and meat snacks as well as hams,bacon, and other charcuterie. I live in Billings Montana and look forward to all the going on here

  • Admin

    @junglejim23 We are glad you enjoyed the livestream and we’re always happy to answer questions! Welcome to the community and hopefully you get some value, fun, and enjoyment out of it!

  • Eric here, from Campbell Minnesota. Been smoking stuff for about 15 years? I have been processing my own venison for the last 4 years, summer sausage and jerky mostly but always want to try something new. Favorite meat snack is maple habenero snack sticks or pepper jerky or Brisket! I currently own a Smoke Daddy 1190 pellet pro, i plan on building a vertical smoker out of a old fridge i have stripped down. also own a blackstone flat top griddle. Thanks!

  • Walton's Employee

    @Minnesotameat Glad to have you on the board! Good luck with creating that smoker, old refrigerators are a great base for making smokers as the insulation helps you hold a nice steady temperature for long periods of time. We’ve got a great community here so feel free to chime in with your thoughts on things and ask any questions you might have!

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Recent Posts

  • @PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

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    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
    I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

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  • @PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!


    I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.

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Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.