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Meatgistics - Walton's - Community

Greetings To The Group

Scheduled Pinned Locked Moved Roll Call
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #1

    Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
    I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
    Hope to pick up some new tricks of the trade from the group and share what I can as well.
    My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
    At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.

    Paul

    • How hard can it be?
    craigriceC YooperDogY PapaSopP C blackbetty61B 6 Replies Last reply
    2
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to processhead on last edited by
    #2

    processhead welcome to a new addiction lol, they are having a live stream @ 2:30 central on this website and YouTube

    1 Reply Last reply
    0
  • R Offline
    R Offline
    richy250rr
    wrote on last edited by
    #3

    Awesome can’t wait

    1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #4

    processhead welcome and feel free to join the discussions passing along your experiences. A lot of knowledge here. Go Team Orange :orangehat:

    1 Reply Last reply
    0
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to processhead on last edited by
    #5

    processhead
    Welcome to the forum, community. Great to have you here. :orangehat:

    1 Reply Last reply
    0
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to processhead on last edited by
    #6

    processhead Welcome aboard & we are glad to see you here. I am sure we can learn a few things from you too & would love to learn more about your brewing tips & tricks. I have been wanting to do that since forever. Just remember, the only True Flame, is the Blue Flame. Team Blue, will carry you through.

    1 Reply Last reply
    0
  • blackbetty61B Offline
    blackbetty61B Offline
    blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
    replied to processhead on last edited by
    #7

    processhead welcome aboard great group here people always willing to help out if need be…a lot of good information…GO BIG BLUE !! :bluehat:

    1 Reply Last reply
    0
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to processhead on last edited by
    #8

    processhead welcome to a great community.

    1 Reply Last reply
    0

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