{"store":{"baseInfo":{"podcastTitle":"Meatgistics Podcast: From Animal To Edible","slug":"meatgisticspod","podcastDescription":"Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.","podcastLogo":"https://pbcdn1.podbean.com/imglogo/image-logo/19765434/meatgisticsspotifylogo.jpg","podcastShareLogo":"https://d2bwo9zemjwxh5.cloudfront.net/image-logo/19765434/meatgisticsspotifylogo_1200x628.jpg?s=eccb9dbdf0673cfd05ba900f0f44fd37&e=jpg","podcastUrl":"https://meatgisticspod.podbean.com","podcastCanSearched":true,"feedUrl":"https://feed.podbean.com/meatgisticspod/feed.xml","theme":"elegant","podcastDeepLink":"https://www.podbean.com/pu/pbblog-kuspi-12d98ba","removePodbeanBranding":"no","brandingLogo":null,"timeZone":{"timeZoneId":10,"gmtAdjustment":"GMT-06:00","useDaylightTime":0,"value":-6,"text":"(GMT-06:00) Central America","daylightStartTime":"Second Sunday Of March +2 Hours","daylightEndTime":"First Sunday Of November +2 Hours","timezone":null},"podcastDownloads":null,"totalEpisodes":221,"showComments":true,"iOSAppDownloadLink":null,"customizeCssUrl":null,"androidAppDownloadLink":null,"showPostShare":true,"showLike":true,"author":"Walton’s","engagementStatsBaseUrl":null,"shareEmbedLink":"https://admin5.podbean.com/embed.html?id=pbblog-kuspi-12d98ba-playlist","language":"en","sensitivitySessionExpireTime":3600,"podcastApps":[{"name":"Apple Podcasts","link":"https://podcasts.apple.com/us/podcast/meatgistics-podcast-from-animal-to-edible/id1512068930","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/apple-podcast.png","title":null},{"name":"Podbean App","link":"https://r4j68.app.goo.gl/?link=https%3A%2F%2Fmeatgisticspod.podbean.com%3Faction%3DopenPodcast%26podcastId%3Dpbblog19765434%26podcastIdTag%3Dkuspi&dfl=https%3A%2F%2Fmeatgisticspod.podbean.com&utm_campaign=pb_web&utm_source=podbean_web&utm_medium=dlink&imv=670&amv=530&isi=973361050&ibi=com.podbean.app.podcast&ipbi=com.podbean.app.podcast&apn=com.podbean.app.podcast","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/podbean-app.png","title":null},{"name":"Amazon Music","link":"https://music.amazon.com/podcasts/99eb5214-1961-4197-a71a-14cbadd82be7/meatgistics-podcast-from-animal-to-edible","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/AmazonMusic.png","title":null},{"name":"iHeartRadio","link":"https://www.iheart.com/podcast/1323-meatgistics-podcast-from-143768578/","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/iHeartRadio.png","title":null},{"name":"PlayerFM","link":"https://player.fm/series/3638784","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/PlayerFM.png","title":null},{"name":"Podchaser","link":"https://www.podchaser.com/podcasts/meatgistics-podcast-from-anima-1196091","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/Podchaser.webp","title":null},{"name":"BoomPlay","link":"https://www.boomplaymusic.com/podcasts/121774","image":"https://pbcdn1.podbean.com/fs1/site/images/admin5/BoomPlay.png","title":null}],"components":{"base":[{"id":"MainStyle","val":"dark"},{"id":"Font","val":"Geometric Humanist"},{"id":"SecondaryFont","val":"Geometric Humanist"},{"id":"PlayerColor","val":"#8fc31f"},{"id":"PlayerStyle","val":"player1"},{"id":"PlayerWave","val":"show"},{"id":"Favicon","val":null},{"id":"CookiesNotice","val":"hide"},{"id":"CookiesNoticeContent","val":"

Cookies Notice

This website uses cookies to improve your experience while you navigate through the website. By using our website you agree to our use of cookies.

"}],"home-header":[{"id":"HomeHeaderTextColor","val":"#ffffff"},{"id":"HomeHeaderBackgroundColor","val":"#000000"}],"page-header":[{"id":"PageHeaderTextColor","val":"#ffffff"},{"id":"PageHeaderBackgroundColor","val":"#171717"}],"episode-list":[{"id":"EpisodeListType","val":"grid"},{"id":"EpisodesPerPage","val":10},{"id":"EpisodeStats","val":"show"}],"navigation":[{"id":"NavigationFontColor","val":"#ffffff"},{"id":"NavigationBackgroundColor","val":"#000000"},{"id":"NavigationSearch","val":"show"},{"id":"NavigationLinks","val":[{"id":"Home","type":"Link","value":"/","text":"Home","subitems":[]},{"id":"Subscribe","type":"Link","value":"https://www.podbean.com/site/podcatcher/index/blog/d5NOaaczpuob","text":"Subscribe","subitems":[]},{"id":"Profile","type":"Link","value":"https://www.podbean.com/user-oOemyjs0purw","text":"Profile","subitems":[]}]}],"footer":[{"id":"FooterType","val":"Footer2"},{"id":"FooterFontColor","val":"#ffffff"},{"id":"FooterBackgroundColor","val":"#000000"},{"id":"FooterCopyright","val":"© 2024 Walton’s"},{"id":"SocialMediaLinks","val":{"facebook_username":"","twitter_username":"","instagram_username":"","youtube_username":"","linkedin_username":""}}],"customize-container1":[],"customize-container2":[]},"allLinks":[],"mainStylesDefaultSettings":null,"defaultCustomizeComponents":null,"scripts":[],"metas":null,"appConfig":{"package":"com.podbean.app.podcast","app_store_id":973361050,"app_name":"Podbean","scheme":"podbean"},"customizeCss":null,"canEditCss":null,"enableJsCodeInCustomizeContent":false,"enabledIframeCodeInCustomizeContent":true,"sectionMaxCount":10,"enableEditorLink":true,"enableEditCookiesNotice":true,"siteRedirectToFeed":false,"podcatcherRssUrl":null,"showFeed":true,"showTopBar":true,"enableWebSiteLike":null,"organizationName":null,"organizationPageLink":null},"backToListUrl":"/","tinymceLoaded":false,"listEpisodes":[],"userLikedEpisodes":[],"topBarIframeLoaded":false,"listTotalCount":0,"listTotalPage":0,"listPage":0,"listType":"all","listValue":"","listName":"","pageLoading":false,"apiBaseUrl":"https://meatgisticspod.podbean.com","apiCommonParams":{"t":"679c2665","clientSignature":"8e498d349714d08459f65d460fa48703","u":null,"customizing":null},"apiCommonHeaders":{},"comments":[],"commentsTotalCount":0,"commentsTotalPage":0,"commentsPage":1,"commentEpisodeId":"pb24643731-xq7p2","episode":{"id":"pb24643731","idTag":"xq7p2","title":"Spice Lined Deep Dive","logo":"https://pbcdn1.podbean.com/imglogo/image-logo/19765434/meatgisticsspotifylogo_300x300.jpg","shareLogo":"https://d2bwo9zemjwxh5.cloudfront.net/image-logo/19765434/meatgisticsspotifylogo_1200x628.jpg?s=eccb9dbdf0673cfd05ba900f0f44fd37&e=jpg","largeLogo":"https://pbcdn1.podbean.com/imglogo/image-logo/19765434/meatgisticsspotifylogo.jpg","previewContent":null,"content":"This week on the Meatgistics Podcast, we explore the details of our spice line casings and whether there's room for improvement in dry-curing sausage. We also discuss a fascinating story about a jaguar who turned to a human for help. Tune in for meat insights, animal tales, and lively discussions!\n \n\n

https://waltons.com/ | https://www.meatgistics.com

","publishTimestamp":1725019200,"duration":3268,"mediaUrl":"https://mcdn.podbean.com/mf/web/5uu25c85o9no994k/mf_web_nshn4e8y4uzu6gjb_ep_207_podcast_mp3_final_a7h114.mp3","mediaType":"audio/mpeg","shareLink":"https://admin5.podbean.com/embed.html?id=pb-xq7p2-1780893","likedCount":0,"deepLink":"https://www.podbean.com/ew/pb-xq7p2-1780893","transcriptUrl":null,"permalink":"/e/spice-lined-deep-dive-1734974184/","downloadLink":"https://www.podbean.com/site/EpisodeDownload/PB1780893XQ7P2","fallbackResource":null,"fallbackResourceMimetype":null,"downloadCount":1,"status":"publish","hasMoreContent":false,"chaptersUrl":null},"episodeShareLink":null,"deepLink":"https://www.podbean.com/ew/pb-xq7p2-1780893","playlist":{"episodes":[],"current":0,"start":0,"stop":0,"playing":true,"playerLoading":true,"playbackRate":1,"playbackRateIndex":1},"toasts":[],"confirm":null,"customizeEditorFormZIndex":999,"lastRequestTime":null,"validateChangesOnBeforeunload":true,"windowWidth":1000,"VITE_FS1_CDN_URL_PREFIX":"https://pbcdn1.podbean.com/fs1","reloadStats":false},"episode":{"id":"pb24643731","idTag":"xq7p2","title":"Spice Lined Deep Dive","logo":"https://pbcdn1.podbean.com/imglogo/image-logo/19765434/meatgisticsspotifylogo_300x300.jpg","shareLogo":"https://d2bwo9zemjwxh5.cloudfront.net/image-logo/19765434/meatgisticsspotifylogo_1200x628.jpg?s=eccb9dbdf0673cfd05ba900f0f44fd37&e=jpg","largeLogo":"https://pbcdn1.podbean.com/imglogo/image-logo/19765434/meatgisticsspotifylogo.jpg","previewContent":null,"content":"This week on the Meatgistics Podcast, we explore the details of our spice line casings and whether there's room for improvement in dry-curing sausage. We also discuss a fascinating story about a jaguar who turned to a human for help. Tune in for meat insights, animal tales, and lively discussions!\n \n\n

https://waltons.com/ | https://www.meatgistics.com

Spice Lined Deep Dive

Comments (0)