• 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

  • Team Blue Admin Walton's Employee Power User

    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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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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