Meatgistics Podcast: Dividing Seasoning For Smaller Batches

  • Team Blue Admin Walton's Employee Power User

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    Meatgistics Podcast: Dividing Seasoning For Smaller Batches

    Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

    Angry from Orange Hat

    Beautiful Beverages

    Jon is drinking Devil’s Advocate from Church Street Brewing
    Austin is drinking Delerium Red from Huyghe Brewery

    Mystery Meat

    Jon used BBQ Jerky seasoning to make snack sticks and confuse Austin. While he was correct that there was some BBQ in it, he did NOT guess correctly.

    Meat Matters

    -We talked about Calving Season
    -Feedlot Inventories are a point of concern right now
    -Meat Supply Inventories are hopefully on the mend by the time this is released!

    Wrap Up

    We talked about the Precision Scale and how it can be used to help you make better sausage, especially when making smaller batches. Take the weight of the seasoning and divide it by the intended batch size, then multiply that by the # of pounds you are doing and then multiply that by 16 to get oz instead of pounds. That # is the ounces you need for the batch you are making.

    Other Notes

    This is the last one we had recorded before we released episode 1 so we will have a customer question answered in the next one!

    Watch Meatgistics Podcast: Dividing Seasoning For Smaller Batches

  • Team Orange Power User Veteran

    Great podcast. Did get one of those scales right away and it is very precise. Bravo.
    “Meat Up” is a great idea. Talked with Jon briefly about that at Pheasant Fest. Ten hour drive for me, piece of cake. Probably come a few days earlier. Good to be nearly retired with lot’s of vaca time. Stumbling I mean walking distance to a hotel would be great. Or Jon’s house. Think he has a pool or a pond. Pond would be good for me. 😉

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    Great podcast #3, informative and entertaining. I live a little over 1K miles away, but could make it. A longer weekend would probably be best, motorcycle traveling weather/season even better. We usually pass through the area 2-4 X a year. Next time God willing will be late October and mid November, possibly a mid to late September trip.

  • Team Blue Admin Walton's Employee Power User

    YooperDog Make sure you let Austin and I know when you are planning on coming through!

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    Jonathon Will do!!! I agree with you on cheddar cheese and apples. Growing up in the mid-west you melted a slice of cheddar on a slice of appple pie. If you were eating it for dessert you would top that with a scoop of vanilla ice cream. Covers most of the food groups.

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About Meatgistics

Meatgistics is brought to you by Walton's ( 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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