Roll Call (Start Here First)


  • Admin

    @Minders
    Hey Mindy,
    Thanks for all the compliments!

    It’s awesome to see you joining us on the Community too!


  • Admin

    @CoyG
    It’s great to see some of our commercial customers joining in on the community!
    Good luck as you guys work on growing your new shop. If you have any questions or products we can help with, we’d love to help with whatever we can!



  • Great idea. I look forward to seeing some new ideas about smoking meat and hopefully getting some good advice!



  • @austin Gravydave from Upper Michigan. I Enjoy grilling on my Brinkman pitmaster deluxe which I have had for 10 -15 years. I also have a Smoke Hollow Propane smoker, and a Charbroil SS propane Grill. The pitmaster is the grill of choice. I am fairly new at meat processing 3yrs… Kind of a hobby. My favorite is Colorado Jerky. But have done summer sausage, wiener sausage, snack sticks, and some attempts at fresh sausages. My favorite Items to grill are Lamb chops, and bacon wrapped venison back strap.



  • Just joined. Looking forward. From Hudson, Il.
    Do minor butchering. Got 6 hogs, going to start to butcher in 2 weeks. Going to cure some ham and bacons.



  • Wichita, Kansas here. Cooking on a Green Mountain Daniel Boone that I got about 3 months ago. Looking forward to seeing product reviews, recipes, and recommendations!



  • Newkirk OK ~ rollin smoke off our trusty Traeger
    We grow our own beef and harvest from the wildlife
    Love to visit Wichita and always have a stop into Waltons planned
    We love your East location
    Our favorite products are the Excalibur Seasonings and our horses aren’t bugged so much since we started adding your garlic powder to their feed!


  • Admin

    @dannyj @Gravydave @hambone @SamOller @derhuntr
    Thanks for joining the community!



  • Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.



  • @CoyG old Hines boy I am will, you have a locker for hanging this year? Walton’s is a good outfit.



  • SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)



  • @michaelp plenty of room to hang meat, aging room was engineered to hold 100K plus of weight…the drip cooler will hang another 40K easily.


  • Admin

    @SteakMaster said in Roll Call (Start Here First):

    SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)

    @SteakMaster Thanks for joining the community and we definitely appreciate the business! If only we could sell you the meat as well…

    @michaelp said in Roll Call (Start Here First):

    Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.

    @michaelp My initial recommendation is to look for a smokehouse to buy for the consistency in temp and smoke you can get from a nice prebuilt smokehouse, but I also don’t have a lot of experience in building one. We do have a book on our website about smokehouse design but I haven’t personally read through this one. Hopefully we can get some input from some others around here who might have built one or have more knowledge. You might try posting a separate post in the Smoking & Grilling section and ask for some more advice there.



  • Brett from Bel Aire. Love the store and try to stop in at least once a month just to look of nothing else. Can’t wait to learn more and improve my cooks!



  • Checking in from West Tennessee. Been hunting and fishing for about 30 years. Started processing my own about 3 years ago. I use a MasterBuilt electric smoker and love the flavor. Considering building an old school smokehouse out back. Looking to gain knowledge from everyone here!



  • Checking in from Willcox, Arizona. Looking forward to following everyone’s comment.



  • Kerry here from Northern California moving to Natalia, Texas!!! City girl with a country heart! I love to grill and through Walton’s superior products have made Bratwurst and Italian Sausage. Can’t wait to get settled in and have space to process our own venison. Walton’s has great quality products from seasonings to casings. Smoker in place on our 10 acres so that is my next challenge! Love this new forum!



  • @austin said in Roll Call (Start Here First):

    Nashville, TN here been processing venison and smoking it in a masterbuilt smoker for 10 years



  • Jeff from Kansas City, MO here. I was introduced to Walton’s from several of our city’s best chefs. I have never had a reason to shop anywhere else since. Great products, excellent service.



  • I’m from Mo. I have a 30 year old smoker. I like Kansas Kabin rubs and sauces.



  • Jeff from Flowery Branch GA
    New to sausage making in the last year, tired of paying my processor big $$$ for a sub par product. Found Waltons online, watched videos and bought their product…Bam. I’ve learned a ton by trial and error, scouring the Internet. Now my game is on. my best so far is Willies sticks with hi temp cheddar, small amt of citric acid , sure gel and some Syrian Aleppo peppers for a little kick. Look forward to learning a bunch more from the group!!!



  • @austin I’m from Heflin al I process my own deer . Usually make my own seasoning but some time try already mix just to see if I can find something I like but mostly just mix and match to suit my tast I have a homemade smoke made out a 200 gal propane tank.



  • Hello from Luther’s Smokehouse Inc. in Le Roy, Ks.link text



  • @austin Ross from SF Bay Area, California where our politics are a lot of Bull!
    Glad your site is up. I have been making a family Italian Sausage recipe for many years but the casings have become a challenge lately (finding and purchasing). Glad you are available with products, which I recently purchased. Thanks again!



  • Ryan here from northern Minnesota. I have been processing my own meat for around 8-10 years now and I love it. I have done polish, meat sticks, breakfast sausage, summer sausage, potato sausage, bratwurst. I also love smoking meat. My favorite thing that I have smoked was a prime rib. Turned out better than any prime rib I’ve ever had in any restaurant. A little nerve racking though with an expensive cut of meat. You can’t go wrong when you cook low and slow. Its the only way to go! Cheers.



  • @austin said in Roll Call (Start Here First):

    Welcome to Meatgistics!

    This is a great place to begin your posting in the Meatgistics community.
    Let everyone know who you are, plus find out more about others.
    Kelly Westmoreland…Game Processor
    You only have to share what you feel comfortable with others knowing, but some ideas for your first post…

    Where are you from (city/state)?
    Ben Wheeler, Tx
    How much experience do you have in meat processing or smoking/grilling?
    30 plus yrs, Retail meat cutter,Market Manager, Game processor
    What is your favorite meat snack or seasoning flavor?
    summer sausage…garlic, onion , and pepper
    What is your current smoker or grill?
    charcoal grill…steaks chops
    elerctric Masterbuilt smoker{jerky…220 volt smoker -link and summer sausage>
    Other than that, have fun, and we are excited to have you apart of the Meatgistics community!

    KW in Ben Wheeler Tx. checking in…Game Processing.



  • Checking in from Alabama.



  • Al from Pratt Ks. Been processing my own deer for 30 years and when I moved to Pratt and met a guy that used to make summer sausage and he taught me how to do it. Having Walton’s 75 miles away makes it next day shipping. Thanks guys.



  • Checking in from Morrisville, VT. Though I have been working as a chargrill line cook for years, I don’t have much experience with BBQ and smoking, but looking forward to learning from y’all.



  • hi all. I am from Kaukauna Wisconsin. I am a big time BBQ freak. Also do some competitions too. I am a total outdoors man hunt and fish too.

    rum


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Recent Posts

  • B

    For true skinless hotdogs, I like to use 26mm cellulose casings. They are very easy to stuff and then remove them after your ice bath. They should fit on a 1/2 horn nicely.

    read more
  • C

    @parksider thanks for the tip
    How does extra water effect final product
    I am using the 19mm casing the ones I did before I gave up turned out nice
    0_1548044409496_1E853A76-7BF0-455E-88B5-569874F15436.jpeg

    read more
  • P

    Ironically enough it’s better to stuff the meat cold. you could always put a little bit more water in it to get it to flow a little bit better or just use bigger casing. If you’re using casings smaller than 19 mm you’re going to tear up your equipment. You could always grab some large 2” casing and hand stuff.

    read more
  • C

    @rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
    I’ll have to try the texmex next time
    Are you using a binder?

    read more
  • C

    @parksider I will try that next time I attempt thanks for the suggestion
    Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier

    read more
  • C

    @rusty yea I did loosen that and was still getting same result

    read more

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