Kicking Off Meatgistics Episode 1
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Meatgistics Podcast: Kicking Off Meatgistics Episode 1
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.
What are we drinking?
- Austin drinks Vibrant P’ocean from dogfish head and though he doesn’t love sours he loves this, as he has loved everything he has tried from this excellent brewery
- Jon drinks Hop Slayer from Wild Onion Brewery and since he hates beer that is overly hoppy, he hates this one, but man, did Austin love it!
Mystery Meat
Jon stumps Austin by using the brand new Excalibur Sweet Roasted Chipotle Green Tea Sausage The fact that Austin called out the creaminess clearly had Jon worried for a moment but in the end, he guessed incorrectly.
Recipe
Meat Hack
Parksider introduced us to the idea of starting something out in the smoker and then moving it to water to finish up and it has been one of the best things to come out of Meatgistics. Find more information here Advanced Thermal Processing
Meat Matters
Fake Meat is something more people are looking into, ESPECIALLY since we are seeing some shortages now in the meat supply chain. Well, more and more manufacturers are looking at Mushroom as either an additive or a main ingredient. This makes sense as Mushrooms have a strong Umami flavoring.
Show Links
We found it! The replacement term for “Mouth Feel” shudders is Palate Apeal and are ANY of us surprised that it was Joe Hell who came up with this?
Wrap UP
-Use a thermometer when cooking!
-When you are injecting or marinating make sure you look at the level the meat has been pumped to. Lower pumps will do a better job accepting whatever flavor you are trying to impart.Other Notes
Pay attention to labeling and think it through! Don’t let them slap an " Anti-biotic Free" or “Gluten-Free” label on something and have that add value in your mind. Sometimes it is slapped on a product that obviously wouldn’t contain gluten or on something. like chicken that it would be illegal to add anti-biotics to!
Watch Meatgistics Podcast: Kicking Off Meatgistics Episode 1
-
Meatgistics Podcast: Kicking Off Meatgistics Episode 1
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.
What are we drinking?
- Austin drinks Vibrant P’ocean from dogfish head and though he doesn’t love sours he loves this, as he has loved everything he has tried from this excellent brewery
- Jon drinks Hop Slayer from Wild Onion Brewery and since he hates beer that is overly hoppy, he hates this one, but man, did Austin love it!
Mystery Meat
Jon stumps Austin by using the brand new Excalibur Sweet Roasted Chipotle Green Tea Sausage The fact that Austin called out the creaminess clearly had Jon worried for a moment but in the end, he guessed incorrectly.
Recipe
Meat Hack
Parksider introduced us to the idea of starting something out in the smoker and then moving it to water to finish up and it has been one of the best things to come out of Meatgistics. Find more information here Advanced Thermal Processing
Meat Matters
Fake Meat is something more people are looking into, ESPECIALLY since we are seeing some shortages now in the meat supply chain. Well, more and more manufacturers are looking at Mushroom as either an additive or a main ingredient. This makes sense as Mushrooms have a strong Umami flavoring.
Show Links
We found it! The replacement term for “Mouth Feel” shudders is Palate Apeal and are ANY of us surprised that it was Joe Hell who came up with this?
Wrap UP
-Use a thermometer when cooking!
-When you are injecting or marinating make sure you look at the level the meat has been pumped to. Lower pumps will do a better job accepting whatever flavor you are trying to impart.Other Notes
Pay attention to labeling and think it through! Don’t let them slap an " Anti-biotic Free" or “Gluten-Free” label on something and have that add value in your mind. Sometimes it is slapped on a product that obviously wouldn’t contain gluten or on something. like chicken that it would be illegal to add anti-biotics to!
Watch Meatgistics Podcast: Kicking Off Meatgistics Episode 1
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Great show. Learned something new
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Thanks guys, we will have another one out Friday. We are planning on a Monday release but we have a few backed up so the plan is 2 a week for the first 2 weeks and then back to once a week. Friday we recorded our first one with a question from a listener, so if you have something you want us to talk about email it to us at podcast@waltonsinc.com
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Awesome episode guys, was nice hearing you guys while I’m on the road. I always pick up some tips that help me every time
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“Mouthfeel”
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I can hardly wait to have my podcast question answered!
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BobbyMac that is the PERFECT representation of how I feel saying it!!!
Tex_77 I am scared! It will be a few as we have 3-4 we have to release before we get to “current” ones.
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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We’re gonna have a good time with these podcasts posts guys, this is going to be fun!
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You said you assume whale would be fishy. When I was stationed in Iceland I bought and cooked a piece of whale (they where harvesting whale at that time). It looked and tasted to me and my wife very much like a VERY LEAN beef roast. I had cooked (probably over cooked) it in the oven like I would a beef roast and it was very good but a bit dry since there was no fat at all. My wife does not like “raw” so I had cooked it all the way through and that was probably a mistake. It reminded me of beefalo which is a cross between cow and buffalo. Definitely no fishy taste or feel.
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Tim71 AWESOME! Thanks for that information, that’s awesome to know. The culinary sacrifices we are asked to make by our wives are insane! I can no longer cook fish in the oven or stovetop because “it smells like a harbor” or some other nonsense. It doesn’t really matter as I get to cook it on my pellet combo but still, it’s the premise I object too!
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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Tim71 AWESOME! Thanks for that information, that’s awesome to know. The culinary sacrifices we are asked to make by our wives are insane! I can no longer cook fish in the oven or stovetop because “it smells like a harbor” or some other nonsense. It doesn’t really matter as I get to cook it on my pellet combo but still, it’s the premise I object too!
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I have had some success with using an air fryer vs frying. Also doing a wrap in parchment paper or foil does a pretty good job of keeping the fish smell contained. I am hoping to get out and do some smelting and river fishing this next seven days. Nothing like sitting at a camp fire with an iron skillet frying up some fresh fish, taters and hush puppies. Just don’t let my doc know. Tired of listening to our gov’, need to disconnect from all this craziness.
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Tim71 AWESOME! Thanks for that information, that’s awesome to know. The culinary sacrifices we are asked to make by our wives are insane! I can no longer cook fish in the oven or stovetop because “it smells like a harbor” or some other nonsense. It doesn’t really matter as I get to cook it on my pellet combo but still, it’s the premise I object too!
Jonathon we had people microwave fish at work and the whole cafeteria would smell for hours, they were finally told to stop!
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For anyone who didn’t subscribe we released a second episode today! Bill get another post going for it
Tomorrow when I can log in from a computer again! Then we will release episode 3 Monday 4 Friday 5 Monday and we will be caught up!We had a guest for the first time today so you guys will get some cool information in a couple of weeks from our “guest”!
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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For anyone who didn’t subscribe we released a second episode today! Bill get another post going for it
Tomorrow when I can log in from a computer again! Then we will release episode 3 Monday 4 Friday 5 Monday and we will be caught up!We had a guest for the first time today so you guys will get some cool information in a couple of weeks from our “guest”!
Jonathon
Can’t find the second podcast on You tube anywhere. Does show episode 1 was uploaded 2 days ago.?
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