Kinda New From Connecticut



  • Hey Everyone, I go by the name of Forkinpork. I been coming to Walton’s and Meatgistics for about 4 months now, mostly as a watcher, learner and product buyer. But now with spring in full wing and giving my sausage equipment a rest and heading for the grill, I decided to step up my game and join in on all the fun and chatter.
    I’m big into sausage making, both fresh and dried cured in the fall and winter months, and come spring time BBQ is my game.
    I’m a life member of KCBS, as well as a certified BBQ judge, and I play around a bit and enter a few BBQ comps, just for the fun of it.
    I’m also, big into hunting and fishing and I do all my own processing.
    Well I’m looking forward to chatting with you all, as well as reading your posts, in hopes I will learn more and I sure I will find some delicious recipes from you all.
    Thanks for reading and Hi!
    Forkinpork


  • Walton's Employee

    @forkinpork Welcome to the Board! From reading what you are into I think you will fit right in here for sure and it will be nice to have a user who “specializes” in BBQing!

    What do you normally fish for up in CT? One of the things I miss about the North East is all the water, Kansas doesn’t have the rivers, lakes and streams like upstate NY and I miss fishing for Muskies and Pikes, Walleyes and Bass all at the same spot!

    The other thing I really miss is good bread, we grow all the wheat out here, how is it that bread is so superior in the North East?!



  • @jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q


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Recent Posts

  • D

    @talleyho4 said in Sauerkraut:

    Do you have a recipe to share?

    Are you asking me?

    read more
  • B

    @yardapes11 @lamurscrappy @Jonathon @Austin
    1_1550947058460_CE56A3D4-AEC6-487D-8708-EBC6367A1DF9.jpeg 0_1550947058459_9E37575B-FEA0-45B9-9679-F227BF4765F0.jpeg summer sausage turned out great…did the hot water bath to finish

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  • L

    @mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.

    read more
  • M

    @austin
    I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.

    read more
  • T

    Do you have a recipe to share?

    read more

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