Meatgistics Podcast: From Animal To Edible
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.
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Episodes
Friday May 22, 2020
Friday May 22, 2020
Listen along as Austin & Jon discuss how increased interest in hunting might be the biggest positive to come from the COVID-19 pandemic. They also answer customers questions and cover the basics of making Snack Sticks and Summer Sausages.
https://meatgistics.waltonsinc.com/ - https://www.waltonsinc.com/
Monday May 18, 2020
Monday May 18, 2020
Listen along as Austin & Jon discuss using Jerky seasonings to make snack sticks and what is happening with beef in the food supply chain. Also, how using a scale that can measure in the fractions of the grams helps when making smaller batches, and how the Hexmarmour NXT gloves can keep you stay safe.
Friday May 15, 2020
Friday May 15, 2020
In this episode we talk about how and why you would want to extend the life of your meat products.
Jon and Austin try a new beer and share their opinion about La Trap Quad Ale & King Sue Double IPA from Goliath Brewing
Listen along as we discuss the topics of the day, including all of the following:
The Wild Hog problem that has spread across the US, why we are seeing an increase in small processors and butcher’s businesses and how to drastically increase the humidity in your smoker with automotive sponges!
Wednesday May 06, 2020
Wednesday May 06, 2020
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