What we talked about:

Listen along as Jon and Austin tell you some of their favorite meat-hacks for the upcoming year. Hopefully, these tips and tricks will ultimately help you become a better and more confident meat processor for the year to come. Enjoy!

1. Humidity to smoker with sponge/towel
2. Finish cooking in water
3. Wild game rinse
4. Caring for your knives
5. Tender jerky
6. Freeze meat before grinding
7. pH effect on meat
8. Tubed casings on backwards
9. Binders, when to use
10. Bread to clear grinder/stuffer
11. Difference between whole muscle cooking and ground meat

Watch Meatgistics Podcast: Top 10 Meat Hacks for 2021

What we talked about:

Listen along as Jon & Austin talk with Gery Gaubert! He’s a Meatgistics power user and has been with us since the beginning. We talk about his love of processing and how his blindness affects, not only his meat processing but, his everyday life.

Meatgistics Podcast: Processing in the Dark

What we talked about

Listen along as Jon and Austin sample some awesome sausage, tell you about their evening dinner habits, and find out why Jon is in love with his Camp Chef’s side sear box and his new phone.

Meatgistics Podcast: What’s for Dinner?

What we talked about:

Jon tackles recent meat news solo in this episode. Then he sits down with Meatgistics user Jonesy and his friend Scott. They discuss the Historical Construction Equipment Association and try some supreme pizza brat seasonings. Enjoy!

Meatgistics Podcast: That’s Heavy!

What we talked about:

Listen along as Jon and Austin wish you all from Walton’s a Merry Christmas! We’ve been busy with holiday sales, so this may not be the typical podcast you’re used to. However, we still dive into some meat news and stories from the week. So sit back, relax and enjoy the holidays. We know we will!

Meatgistics Podcast: Merry Christmas!

rticeiii We have a video for that! lol https://www.youtube.com/watch?v=snzEkZl1--0&ab_channel=Walton'sInc.

What we talked about:

Listen along as Jon talks with friend of the show, Kurt Ratzlaff. They take a deep dive into bourbon, hunting, and… philosophy? You’re not gonna wanna miss this one, check it out!

Meatgistics Podcast: Philosophy Neat

What we talked about:

Listen along as Jon & Austin talk to Meatgistics user (and Austin Walton Doppelganger) gChart about farming technology and what is being done to improve yield and performance by his company www.precisionplanting.com. Austin also gets shot by Jon as a penalty for not being able to guess the meat or the seasoning in the mystery meat segment!

Meatgistics Podcast: Farming Technologies

What we talked about:

Listen along as Jon and Austin discuss a grabbag of topics. We’ve been gone for a while and wanted to ensure you haven’t forgotten about us. So, here’s the guys sampling a deli favorite, discussing the difference in USDA cuts, and they pose a potential dilemma to dating a vegan. Enjoy!

Meatgistics Podcast: The “G” is Silent

What we talked about:

Listen along as Jon and Austin are stuck in the truck traveling to Missoula, MT, as they head to Rendezvous put on by BHA. They spot wildlife, talk meat news and fight the urge to pee. Check it out and enjoy!

###Meatgistics Podcast: On the Road

What we talked about:

Meatgistics Podcast: Just a Spoonful

Listen along as Jon and Austin do a taste test. Austin has brought some peculiar eats with him. Can Jon guess what it is? Also, relief is now available for those who suffer being bit by the lone star tick if they want to consume bacon from genetically modified pigs. Oh, and by the way, how early is too early to talk about probiotics? Enjoy.

Meatgistics Podcast: Just a Spoonful

What we talked about:

Listen along as Jon tries out a raw meat diet, for the episode at least. He consumes three different raw proteins and gives a full report on his instant reaction and his feelings the next day. Plus, some pretty exciting meat matters topics to round it out. I hope you enjoy it as much as Jon did!

Meatgistics Podcast: Stay in School

What we talked about:

Meatgistics Podcast: The Rarest of Them All

Listen along as Jon tries out a raw meat diet, for the episode at least. He consumes three different raw proteins and gives a full report on his instant reaction and his feelings the next day. Plus, some pretty exciting meat matters topics to round it out. I hope you enjoy it as much as Jon did!

Meatgistics Podcast: The Rarest of Them All

Equipment

Walton’s 12 in Meat Slicer
Marinade Express Vacuum Tumbler - Pro
6 Tray Vegikiln Dehydrator

Ingredients

Pheasant
Teriyaki Jerky Seasoning
Brown Sugar
Water

Preparation

Skin and cut of any fat from the pheasant breast. Put it in the freezer to get at least a partial freeze.
Slice in to thin pieces (approximately a 1/4 inch) using the Walton’s 12 in Meat Slicer.

Mix together Teriyaki Jerky Seasoning, 18 % water and 20 % brown sugar. Add to sliced pheasant and add to the Marinade Express Vacuum Tumbler - Pro.

Cook

Bake in the oven at 225 F. Cook until internal temperature is at 165 F. Remove from oven and place in the 6 Tray Vegikiln Dehydrator on the highest temperature setting for about 5 hours.

Shop waltonsinc.com for Walton’s 12 in Meat Slicer

Shop waltonsinc.com for Marinade Express Vacuum Tumbler - Pro

Shop waltonsinc.com for 6 Tray Vegikiln Dehydrator

Shop waltonsinc.com for Teriyaki Jerky Seasoning

Watch WaltonsTV Gamebird Gourmet: Pheasant Jerky.

What we talked about:

Jon and Austin taste test some cudighi sausage prepared two ways, as well as our NEW jalapeno pork sausage seasoning and chew the fat on all current meat news and happenings. Enjoy!

https://www.calbeef.org/Media/CALBEEF/Docs/ca-retail-rd-toolkitfinal.pdf

Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

What we talked about:

Listen along as Jon and Austin sit down with Tex_77 of Meatgistics. They try… Mountain Lion! They go over the process of cooking it and what seasonings they think they might try next time. Oddly enough, they swear it reminds them of another protein. Plus, be on the lookout for the new Waltons.com!

Meatgistics Podcast: Wild Eats!

yeah, the new packaging doesn’t say marinade any more. I’m sure it would still be fine. But I tried all the ways it says on the newer packaging. I use the chicken on the run as a wet and a dry, so a wet batter then dry finish if desired. If too dry hit with some spray on top to crisp. All in the air fryer of course lol

What we talked about:

Listen along as Jon discusses Walton’s experience at Pheasant Fest 2022. We had a great time getting to know customers and other vendors at the booth. He also dives into his time on the wild game cooking stage, goes over meat news, and more.

Meatgistics Podcast: Pheasant Fest Round-Up

What we talked about:

Listen along as Jon is joined by Independent food production professional Larry Goering. He’s been a process engineer with over 30 years of experience. He’s worked with beef, poultry, and pork, both raw and ready to eat. He currently helps design smaller meat processing plants. We hope you enjoy our conversation!

Meatgistics Podcast: Meat Plant Design