bocephus I think my Dad has the stuff I made. I made a small step stool, a tool box, a electric cord wrap, a welding chipping hammer, and a C-clamp. I’m sure I made more stuff but that is what I remember.
Meatgistics Podcast: Dividing Seasoning For Smaller Batches
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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.
Beautiful Beverages
Jon is drinking Devil’s Advocate from Church Street Brewing
Austin is drinking Delerium Red from Huyghe BreweryMystery 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
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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.StumblingI 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.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
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.
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
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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