Roll Call (Start Here First)

  • 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.

  • Team Orange Admin Walton's Employee

    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, 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.


Log in to reply


  • Waltons Community

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

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

19 users active right now (2 members and 17 guests).
macgyver, Jonathon, craigrice

Board Statistics

Our members have made a total of 17.5k posts in 2.1k topics.
We currently have 9.4k members registered.
Please welcome our newest member, merna Felder.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

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.