Meatgistics Podcast: From Animal To Edible

Listen along as Jon and Austin talk with Kurt Carter, Walton’s longest tenured employee who knows more commercial processors than anyone else.  They also talk about the History of Walton’s and what it was like in the early days plus talk about some upcoming meat experiments and meat vending machines!

http://waltonsinc.com/ | https://meatgistics.waltonsinc.com/

Austin & Jon talk about the science of cured meat with Walton’s VP of Sales and resident application specialist, Dylan Walton.  They also talk about dangerous spores and dealing with dangerous pathogens at Kansas State University.

https://meatgistics.waltonsinc.com/ - https://www.waltonsinc.com/

Austin & Jon talk about the science of cured meat with Walton’s VP of Sales and resident application specialist, Dylan Walton.  They also talk about dangerous spores and dealing with dangerous pathogens at Kansas State University.

https://meatgistics.waltonsinc.com/ - https://www.waltonsinc.com/

Listen along as Austin & Jon talk talk about their favorite bratwurst seasonings, and when to package your meat for the best shelf-life.  They also answer some customer questions, drink some great beer and argue if the Honey BBQ Snack Sticks are delicious or not.

Listen along as Austin & Jon talk with Walton’s owner and CEO Brett Walton on all things Meat Processing and answer some customer questions.  Also, they talk about Meatgistics users amazing weekend of meat processing and the history of Walton’s Inc.
https://www.waltonsinc.com

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/

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.

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!

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