Austin Cogratulations on making it through a long week and honoring your bet.

Austin Walton
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Help! I'm trapped in a Vegan Prison!
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Podcast Questions for 1/25/23
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Ask Questions for Meatgistics Podcast - - Jan 11, 2023
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Anyone Having Connection Issues Lately?
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Brat Fest 2022
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How to Manage Email Settings
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Steak Seasoning
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I Need a Smoked Mac and Cheese Recipe...
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Brats & Sausage!
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Updates for waltons.com
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Job Opening...
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I'm Back
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New Menu Navigation
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Toddler and Youth Hats!
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Meatgistics Shirts Giveaway for Kids
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Even More New Features For Meatgistics!
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Don Walton
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We Need Feedback On Groups (Plus, you need to join Team Orange!)
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Another Livestream and ThanksBlackMonday!
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Cheesecake Injected Pumpkin Pie Bratwursts
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Chicken Bratwurst - Recipe
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How To Make Juicer Meat Products
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Meatgistics: Carrot Fiber, Phosphates, & Meat Binders
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Meatgistics: Stop Crushing Vacuum Sealed Foods
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Vacuum Sealer Hacks: Stop Crushing Vacuum Sealed Foods
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Packaging Meat After Cooking
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How To Make Smoked Turkey - Recipe
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How To Add Smoke Flavor to Meat (Without Smoke!)
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Meatgistics: Smoke Flavored Seasonings - Adding Smoke Without Smoke
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Why Is Salt The #1 Ingredient In Meat Seasoning?
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Meatgistics: Salt. Seasonings. Savings.
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Safe Internal Meat Cooking Temperatures
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Meatgistics: Safe Internal Meat Temperatures
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Can Meat Grinders Grind Animal Bones For Pet Food?
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Meatgistics: Can Meat Grinders Grind Bones For Pet Food?
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Steak Sushi (Stuffed Ribeye!) - Recipe
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How to Make Summer Sausage - Recipe
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March 2017 Giveaway & Sales
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How To Make Smoked Ham - Recipe
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NEW Walton's Learning Center
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Excalibur Seasoning: Part 8 - Documentation & Allergens
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Excalibur Seasoning: Part 7 - R&D, Custom Blends, New Flavors
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Excalibur Seasoning: Part 6 - Why Buy Excalibur Seasonings?
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Excalibur Seasoning: Part 4 - Private Label Seasonings
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Excalibur Seasoning: Part 3 - SQF Level 3 Food Safety Certification
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Excalibur Seasoning: Part 2 - Seasoning Storage & Quality Control
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Vacuum Sealer vs. Chamber Sealer
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Natural Sausage Casings - Help & Information
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What Size Stuffing Tube To Use? (Sausage Casing Size Chart)
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Beer & Bacon Mac and Cheese - Recipe
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How To Make Snack Sticks - Recipe
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How To Make Bratwurst | Recipe
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How To Make Hot Dogs - Recipe
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How To Make Ring Bologna - Recipe
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How To Make Jerky - Recipe
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What is a Meat Binder and Why Does Meat Get Sticky?
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Using Tap Water When Making Sausage
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Creativity In Using Seasonings Outside Their Intended Purpose
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Using a Scale To Measure Seasoning for Smaller Batches
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Difference Between Cleaning & Sanitizing
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Using Cure Accelerators In Making Sausage
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Using Cure Accelerators In Making Sausage
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Cold Water Bath or Shower for Cured Sausages
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Using the Best Fat to Lean Ratio In Making Sausage
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Use a Meat Thermometer for Consistency & Safety
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Use Cold Meat For Making Sausage
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New Year's Sale & Sausage Stuffer Giveaway
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12 Days Of Christmas Sale 2016
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ThanksBlackMonday Sale 2016 at WALTONSINC.COM
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Pre-Thanksgiving Sale 2016
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Excalibur Seasoning: Part 8 - Allergens & Documentation
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Excalibur Seasoning: Part 7 - R&D, Custom Blends, New Flavor
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Excalibur Seasoning: Part 6 - Why Use Excalibur Seasoning?
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Excalibur Seasoning: Part 5 - Excalibur Manufacturing Facility & Process
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Excalibur Seasoning: Part 4 - Private Label Seasonings
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Excalibur Seasoning: Part 2 - Seasoning Storage & Quality Control
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Excalibur Seasoning: Part 1 - John Brewer VP of Sales/Marketing Introduction
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Win $100 Gift Card and More at Meatgistics.com
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Meatgistics: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM
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NEW: Walton's Automatic Syringe Injector
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