Roll Call (Start Here First)


  • Walton's Employee

    @LizB welcome! For hotdogs we actually have a post and a video to walk you through making them. It is actually a lot easier than people think and if you have been making your own cheese and other foods this shouldn’t be too hard for you at all! The post is here https://meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe and the video is here https://www.youtube.com/watch?v=q_FgktFx4Xg . Both have plenty of good tips to help you make a great product! Let us know if you have any questions not addressed in the post and video.



  • @Austin Kenjamin here checking in from Sparks, NV. I love to BBQ, smoke and grill. My favorite is smoking my own bacon and having fun entering BBQ competitions. I wish they had more competitions here is NV, otherwise it is usually a full day to travel somewhere for it.



  • Midlothian, Texas checking in.



  • Hello from SE Pennsylvania. I’ve been cooking since i was able to reach the stove top. Big barbecue fan. I use both gas and good old charcoal. Ive been smoking for about 20 years and love my Kamodo Joe! I enjoy making homemade bacon as well as smoking brisket, ribs and chicken. I found the Waltons website so Im looking to improve my meat snacking skills.


  • Walton's Employee

    @mooney4 Great to have you on the board! We have some great content for smoking and more coming out soon! Let us know if you ever have any specific questions.



  • Hi everybody bubba here. Im from South East Ohio. I enjoy sausage making and anything with deer meat.


  • Walton's Employee

    @bubba_mcnabb Glad to have you Bubba! Let us know if you have any questions, we monitor the board and try to respond as quick as we can!



  • Shelby. Galva kansas


  • Walton's Employee

    @shelby Next time you are in Wichita stop by one of the two Walton’s stores! Glad to have you on here.



  • Cunningham, Ks resident. I was in the Wichita New Market Square store today. Bought a quart of liquid smoke. The nice guy behind the counter said that this stuff is way more concentrated than what you buy in grocery stores. I forgot to ask what the approximate ratio is. I have a recipe for a jerky marinade that calls for 1/3 cup liquid smoke. Anybody know how that would translate to the more concentrated stuff I got today? Half that? Less than half that?


  • Walton's Employee

    @fisherman That stuff is very potent, how many lb of jerky are you making? If you are doing a 25 lb batch (pre processed) of jerky I wouldn’t use more than 1.5 tablespoons at most, 1 if you don’t want it too smokey! I would actually recommend in the future you use hickory smoke powder as this stuff is for large batch processing.



  • I am making jerky from strips of whole meat, not ground meat. The recipe is for 3 lbs of sliced meat, and I usually make a double batch. (That’s about all I can handle with my oven drying rack.). The marinade calls for 1/3 cup liquid smoke, which I double, also, of course. The smoke flavor is just right for me. I have used Colgin brand that I buy at Dillon’s grocery stores. I have a quart of the more concentrated liquid smoke that I just bought from Walton’s, so I won’t be changing to powdered smoke flavoring until I use what I have now. I think I’ll use half the amount and hope for about the same smokiness.



  • Hello, Rodney from NC
    I have been making homemade jerky for years and now just getting started on snack sticks and I love it. Jonathon and Austin’s advice is spot on



  • Checking in Sir from west central Wisconsin.
    Long time hunter and part time processor.
    Getting more involved in the processing end and trying different things. Masterbuilt gas smoker and nothing like the old Weber grill. Older Nesco dehydrater.
    Just recently found your site and added your stuffer and meat mixer to the party.
    Lots of venison to process but gotta get through the holidays first. Cheers to all.



  • I’m a 62 year old retired meat cutter. I’ve made sausage and smoked meat for 50 years. Last week I made pepperoni using Walton’s pepperoni spice mix. Everyone LOVED IT. I’m so glad I found Walton’s.


  • Walton's Employee

    @butch Glad everything tasted great and glad to have you on the board! If you have any pictures post them for people to see!



  • Holley, New York checking in great to be here!



  • @deerslayer6911 said in Roll Call (Start Here First):

    Spearville,Kansas checking in here!

    Checking in from Texas to wish everyone great New Year!


  • Walton's Employee

    @meggo Happy New Year to you as well! It’s going to be a good one, we have some big things planned.



  • Hi everyone I’m checking in from Longmont Colorado. I have been smoking meats for many years. Most of the time they turn out good sometimes great. I’m wanting to step up my smoking and curing. So I feel like I landed in a good group to do this.
    I just purchased a Treager Pro 22.
    I also have a propane smoker.
    I have ordered a-maze-n pellet smoker to smoke cheeses.
    I look forward to learning with and from everyone


  • Walton's Employee

    @grandma-cindy Glad to have you on the board! We have recently been doing some more cold smoking here with some liquids that you wouldn’t normally expect to have a smoke flavor to them and will be doing some more cold smoking coming up in the near future!



  • Hi from Soldotna Alaska I’ve been making sausage from moose and caribou we get. I have a 3x3x4ft smoker I made with a Bradley smoke generator and a single burner Colman camp stove for the heat. I usually do about 50lbs in a load as everybody wants it so it goes fast. The garlic sausage and cabonesay sticks are what I make mostly. I got a bowl cutter off the internet so I’m doing baloney and hotdogs now to. I also just started to do drycureing with one batch of pepperoni so far.salami is next. I’ve done turkeys for thanksgiving and do salmon in the summer both hot and cold smoke. It’s been lots of fun but there is so much out there to try.1_1515387243354_8D078B5F-15B2-45DE-B256-8095C3E05E22.jpeg 0_1515387243341_562D80C6-D1BA-4DB4-B10F-ED5FD634BB05.jpeg



  • @3toad I come to Jackson out of ga 3 times a week all the deer I am seeing on the road now you should be at your rut now .good luck.


  • Walton's Employee

    @unreel Looks awesome and I am sure you have some amazing hunting stories from up in Alaska!



  • @Austin
    My name is Gary and I live in the country in southern Minnesota. I have been smoking and grilling for about 10 years. I have a Traeger grill and a homemade wood fired old fashioned smoke house for smoking. I have been making bacon using the dry brine method and now I am going to try the injection method using the maple bacon seasoning/cure. I have a question about the video you and Jonathan made on the bacon. It is clear that the bellies must be soaked for 20 minutes (twice) to remove excess salt using the dry brining method with the pickling for 3-5 days. Do you also have to soak the bacon for 20 minutes (twice) when injecting and wet brining overnight using the half strength brine?



  • @Austin mike from Southeast Missouri, im new to the experimentation of meat processing. wish me luck. My grand and great grandfather were butchers. To bad i was to young to ask questions when they were alive being they were old school from Polland.



  • @unreel welcome i was just in your neck of the woods last summer i was in Kenai i loved it there!



  • @AllanMoyer we live in Soldotna. Been here for 34yrs.we usually get moose for making sausage and do smoked salmon and halibut



  • Hi everyone, just stumbled onto this site looking for wrapping supplies, and decided to check out the community after placing my order. im from Mandan ND, been making sausage cutting our own meat for more years than i can remember. been teaching the young ones pretty hard the last 5 years along with learning more along the way. i use an old GE fridge converted to electric smoker, but am working on building a new smoker from a commercial warming oven, hopefully i can get it to work. favorite rub is a couple i have developed over the years that go great on chicken and pork. i look forward to learning more from the group. Thanks in advance for the opportunity.



  • Hello everyone hope all is well. I have been doing processing of my own deer and wild game for lots of years but within the last 3 years started processing my own hogs and cattle. This had been very fun making different things from normal cuts to specialized brats for me and friends. Walton’s has been a great help on all these things so thx lot’s 😁👍.


  • Walton's Employee

    @fatboy Glad to have you on the board! If you make your new smoker make sure you post some pics and good job passing your knowledge on to the young ones!


  • Walton's Employee

    @Tony-Naerebout Welcome to the board! Brats are my go to thing as well, I make them out of everything, chicken brats are always a favorite cause I can tell myself they are healthy!



  • Cassoday, KS. Here


  • Walton's Employee

    @bayres That’s only about an hour away from us, have you ever visited one of our stores in Wichita?


  • Regular Contributors

    @Austin HI Garry (Tarp) here in Lake Livingston TX the catfish capitol of TX. Retired Airlines
    Started learning how to process and make my on meats in the early 90’s while living in CO. when I found out how much they charge to process elk. Have 2 wood smokers and and electric vertical one you can add smoke to. Just made some summer sausage using Walton’s Excalibur but added high temp monterey pepper jack and whole pepper corn. Came out perfect. Thanks to Ya’ll
    Tarp



  • 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.
    0_1532271771994_20180715_141005-1.jpg



  • 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!


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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.