• Thanks. You guys are very welcoming, and I appreciate it. I get annoyed at a couple of Facebook groups I’m on where people (tired of seeing the same questions over and over) are needlessly rude to newcomers – you should have been able to find that on your own in the group files! – and I’m delighted to see this group isn’t that way (even though I really should have been able to find what I was looking for on my own).

  • Sous Vide Dry Cured Sausage Traeger Team Blue

    LakeNeuron said in Smaller quantities for jerky:

    Thanks. You guys are very welcoming, and I appreciate it. I get annoyed at a couple of Facebook groups I’m on where people (tired of seeing the same questions over and over) are needlessly rude to newcomers – you should have been able to find that on your own in the group files! – and I’m delighted to see this group isn’t that way (even though I really should have been able to find what I was looking for on my own).

    Looking and finding it on your own does not really form the community bonds that I think are integral to Meatgistics. Please feel free to share as you want, and reach out to any of the regulars on here. TONS of expertise at your disposal. Even better, Jonathon and Austin join us quite often and those are some major resources for us. Their podcast, Youtube and the University have been invaluable to me and others just like me.

  • Regular Contributors

    LakeNeuron There is a livestream today at 3, you should stop by and you just might win something. https://www.waltonsinc.com/live

  • Team Orange Power User Canning Masterbuilt

    LakeNeuron Don’t think you will find that here, we were all new to the sight at one time and asked many of the same questions. I would suggest that you look through different tabs not only to get familiar with them but to look through great recipes and information. Again welcome aboard and keep asking questions and sharing information. I have been processing meat for nearly 50 years and still learn new things from this great group all the time.


  • Ridley Acres 3 p.m. in what time zone?

  • Team Orange Power User Canning Masterbuilt

    LakeNeuron I believe it is always central time zone, Waltons time zone.


  • I’ve been making jerky for quite a while now. I usually come up with my own marinade when doing whole muscle, but I like to use commercial products with cure when I’m working with ground meat (and I like both kinds). I spent 34 1/2 years working for my hometown newspaper before taking a job with county government in March 2020. Back in the newsroom, I could always bring my jerky to share, and it was quite popular, but now I’m in an office by myself – I’m literally the only person on the second floor of the county courthouse, which no longer houses any actual judicial functions. So I’ve learned to divide the jerky up into smaller batches, vacuum seal them and keep them in the freezer. I was tickled to find Walton’s because the flavors sound great, and I was getting tired of some of the ones I used to use.

  • Team Orange Power User Masterbuilt

    Dr_Pain said in Smaller quantities for jerky:

    LakeNeuron said in Smaller quantities for jerky:

    Thanks. You guys are very welcoming, and I appreciate it. I get annoyed at a couple of Facebook groups I’m on where people (tired of seeing the same questions over and over) are needlessly rude to newcomers – you should have been able to find that on your own in the group files! – and I’m delighted to see this group isn’t that way (even though I really should have been able to find what I was looking for on my own).

    Looking and finding it on your own does not really form the community bonds that I think are integral to Meatgistics. Please feel free to share as you want, and reach out to any of the regulars on here. TONS of expertise at your disposal. Even better, Jonathon and Austin join us quite often and those are some major resources for us. Their podcast, Youtube and the University have been invaluable to me and others just like me.

    Well said! Nice to see that word, “Community”.

  • Team Orange Power User Masterbuilt

    LakeNeuron said in Smaller quantities for jerky:

    I’ve been making jerky for quite a while now. I usually come up with my own marinade when doing whole muscle, but I like to use commercial products with cure when I’m working with ground meat (and I like both kinds). I spent 34 1/2 years working for my hometown newspaper before taking a job with county government in March 2020. Back in the newsroom, I could always bring my jerky to share, and it was quite popular, but now I’m in an office by myself – I’m literally the only person on the second floor of the county courthouse, which no longer houses any actual judicial functions. So I’ve learned to divide the jerky up into smaller batches, vacuum seal them and keep them in the freezer. I was tickled to find Walton’s because the flavors sound great, and I was getting tired of some of the ones I used to use.

    Welcome aboard… It’s a great ride!

  • Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User

    LakeNeuron thanks for sharing some of your background. I am always interested in what everyone in this community does for a living or a hobby. It makes me feel like I know them. Again welcome aboard.

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About Meatgistics

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.