Bob Stehlik that’s a neat little area of town, not as nice as it used to be. We still make our way there a couple of times a year when visiting family.
Meatgistics Podcast: Talking With Brett Walton
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Meatgistics Podcast: Talking With Brett Walton
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 Thanatos from Crane Brewing a delicious and strong sour beer!
Austin is drinking the Alaska Hazy Bay Juicy IPA
Brett is drinking an IPA from Salt City which is a local Kansas BeerMystery Meat
It only took 6 episodes and the president of the company to be in the studio for someone to finally get a point in our Mystery Meat section! Austin correctly guessed Andouille and is now up 1-0!
Customer Corner
A customer asked us about hand wrapping meat and the best way to go about it. We ended up talking more about vacuum sealing as that is the best way to store your meat long term.
Meat Matters
-AAMP (American Association of Meat Processors) is planning on holding their convention this year, despite the Covid-19 situation
-Cattle slaughter finally made a recovery and slaughter was up 6.4% from last week.
-Johnsonville is coming out with something called Sausage Strips which will be available soon and we will try and then recreate if they are worth it!Show Links
https://meatgistics.waltonsinc.com/topic/2337/coronacation
https://www.meatingplace.com/Industry/News/Details/92018
https://www.meatingplace.com/Industry/News/Details/92019Wrap Up
Brett discussed how Covid-19 has effected Walton’s Inc. and what we are doing to try to keep as many of our supplies and seasonings in stock as possible.
Other Notes
Brett was a great guest and we would like to thank him for taking the time to visit with us and talk directly to our Walton’s Inc and Meatgistics fans!
Watch Meatgistics Podcast: Talking With Brett Walton
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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Hey, that’s interesting…who looks the tallest there?
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Just watched for the first time on big screen. Nicely done to you all. Liked hearing some of the company history from the man himself. Well done Papa Walton. Had a chance to meet and chat with Mr Brett at this past Pheasant Fest. Great guy.
Thanks for the shout out. Those Philly’s are awesome. Now have requests from co-workers.
Soo, just wondering. Is that the new mixer in the background?
. If so I’m all over that. 🤯 -
PapaSop Yep, that is the new mixer in the back!!!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Good podcast!!! Enjoyed the banter along with learning about Walton’s history. Congratulations on your company’s longevity.
Local fish shop here makes a smoked fish sausage about brat diameter, probably could go a little larger for a slicing size, actually pretty good.
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YooperDog Thanks, Podcasts are a blast! Any idea what “flavor” seasoning they are using? I’m struggling for something that actually sounds like it would be good with fish outside of Cajun or Andouille
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 it is a pretty mild sausage with a nice smoke. I think it is made with Lake Superior whitefish and I have hade some good salmon sausage up in AK and tasty jerky from a fresh fish shop in Wisconsin on Lake Michigan, I think it was call Salmon Candy. I am going to head up to that way today and see what I can find out, maybe grab a section along with something fresh to grill up tonight. I will let you know what I can find out.
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I think fish/seafood cold-cuts would be awesome !!!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Maybe some folks that live on the coasts that have access to fresh seafood my have some fish houses that might produce some type of local specialty sausage. Bueller,. Bueller…
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon you need to source your fish fresh, don’t be buying it from a store. Maybe a Meatgistics fishing trip is in order?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
I have to go with Austin on biscuits. I make a sandwich with English muffins but only make it with Canadian bacon. Biscuits work great with sausage and bacon. I never even thought about putting cheese in my breakfast sausage🤯. How did that not even occur to me. Twenty pounds of butts in fridge some of it is going to get cheesed.
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YooperDog Absolutly…biscuits!!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Biscuits are the best!
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Biscuits ARE NOT best, English muffins are better for breakfast sandwiches, I’ll never change my mind on this! Meatgistics fishing trip sounds good to me, we are going to do that meet up sometime this year (hopefully) and we could do a cookout/fishing thing at my house. I have a decent fishing pond in my backyard. It’s not gonna yield a fish every 10 casts but what you do catch is usually of good size. Record so far is 6 or 7 lb large mouth (can’t remember) and there are big catfish and ridiculous sized grass carp!
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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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon I’m not sure I would trust the fish coming out of your pond as safe to eat. Does Austin have a pond on his estate?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Doing some kind of Meat Up would be an awesome event. I would definitively be interested in attending that.
Good people, Good food, Good times! -
Tex_77 I do not have a pond on my “estate”… If I had a full “estate”, I’m sure I would have a fishing pond though!
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Tex_77 Lol why wouldn’t you trust my fish?! I don’t eat them either though, just because I want to catch them again, not because the water is dirty or anything!
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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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon because your pond is filled with run off water, and who knows what that may have in it. I prefer spring feed ponds, with grain feed fish.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Don’t come up north to fish then. Run off water goes into every lake, stream and river. Hasn’t killed anybody here. It’s a pretty natural process. Most every source has springs and feeds into or off every type of fishing environment.
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