Roll Call (Start Here First)


  • Team Blue Admin 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


  • Team Blue

    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.


  • Team Blue Admin 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!


  • Team Blue

    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.


  • Team Blue Admin 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.


  • Team Blue Admin 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.


  • Team Blue Admin 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


  • Team Orange Admin Walton's Employee

    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!


  • Team Blue Admin 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!



  • Currently living in Il. Moving, hopefully to Mo next year. Just love smoking meat of all kinds. Currently using a Bradley smoker, Cabelas 1 hp grinder. Cabelas commerical dehydrator for jerky and vegetables out of my garden. Today I am making venison sausage, black pepper is one. The other is jalapeno venison sausage. Love both,they don’t last too long around my house.



  • Gathering ingredients and tools for a killer batch of whitetail venison sticks!
    Got the spices, hi temp cheese, binder, casings, etc. from you guys.
    Have my own small meat grinder, just got a 20 lb. mixer today, borrowing a stuffer from my nephew, and found a guy in the 'hood willing to lend me his electric smoker!
    Gonna do half Willie’s, half habanero spice mix…with the ghost pepper hi temp cheese.
    Drooling already…lol.
    Oh, living in Estes Park Colorado and just brought back venison from 2 Michigan deer :-).


  • Team Blue Admin Walton's Employee

    meateater and mtnjim Glad to have you on the board! Both sound like you will be good additions to our growing community!


  • Team Blue

    Austin
    I live in Mary Esther, Florida.
    I have been playing with sausage for awhile now. My oldest brother got me interested and we often share ideas. Unfortunately my brother and I live on opposite sides of the country so can only share by phone but, we have had some long conversations trading ideas.
    I have an electric smoker and love to smoke pork butts. My electric smoker does not give as good a smoke as a stick fired smoker but it still gives good flavor and could not be easier to use.
    What I love about making my own sausage the variety of tastes you can get and the quality of the sausage itself. For me many of the readily available commercial products have a sameness of taste and texture (there are some exceptions that are very good). When you make your own, you have control over the flavor and the texture.


  • Team Blue Admin Walton's Employee

    Tim71 Adding to the end of what you were saying, I love the sense of pride you get when someone tries something you have made and is blown away by it! It might be vain but I don’t care, I love having someone ask something like “where can I buy these?” and you let them know you made it! Welcome to the board!


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Categories

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    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

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Meatgistics is brought to you by Walton's (waltonsinc.com). 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.