Kicking Off Meatgistics

In this episode we finally kickoff the Meatgistics Podcast.  We start the episode by trying a new beer and then get into a ton of topics.  

Jon and Austin try a new beer and share their opinion about Hop Slayer and Vibrant Pocean.

Listen along as we discuss the topics of the day, including all of the following:

Taste testing the Hatch Green Chile Sausage Seasoning from Excalibur Seasoning made with pheasant meat

Austin tries to guess the mystery brat of the day

Jon’s four cheese bratwurst with high temp cheese

Using a sous vide cooker to finish your smoked sausage cook cycle

Using nitrites to preserve meat and store more food with an extended shelf-life

Sanitizing to make a better meat product

What does the term “mouth feel” mean about food?

Judging meat and sausage competitions

AAMP (American Association of Meat Processors)

Brett (President/CEO) and Kurt (Key Account Manager) recent awards

Jon’s origin story about starting to work at Walton’s

Whale meat salami

Mushrooms, umami, and “fake” meat