• I am a lifetime BBQ afficionado, but recently got into making my own craft quality cured meats. I hunt with a bow and buy other meat from a local trad butcher. In November I built my first smokehouse and started making bacon. I now have 3 kinds of bacon in the fridge: Canadian, Belly, and Jowl. I smoke pork with a mix of oak, hickory, maple, mesquite, and apple woods. My smokehouse can do hot or cold smoking, so I do cold for bacon and ham and cured stuff, and I hot smoked an orange brined duck for chrismas. When I figure out how to post pics, I will show you. I tend to make my own recipes according to my own tastes.

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    OffallyGood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!


  • Jonathon said in Hello from Ohio:

    OffallyGood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups.

    I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL

    Here is my bacon:
    0_1548173497213_IMG_20190121_122248.jpg

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.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. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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