Meatgistics "Meet Up"
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I think the best time of year would be January. For my self something I would like to learn about is the various textures of the different types of casings for fresh sausages, as well a lessons on linking. As for activities I think we would need to have some sort of a pub/meat crawl involved. Maybe a field trip to Creekstone or Cargill for a sampling of their products. Another idea could be a steak cookoff for everyone who comes and any Walton’s employees who are willing to suffer a defeat.
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Count me in!
Probably any date is okay with me -
I would love to go to this type of meet up
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Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.
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I would come to this and would prefer not happening during the fall hunting season.
A Couple ideas to cover
Whole animal butchering
seasoning and curing
Basic sanitation and storage solutions
Tour of a commercial facility would be good.one point of consideration is how do we transport our work home? can we ship it or have some swag included in registration for a cooler or something. I’d be coming from central Illinois so i’d need to know a good place to stay.
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I am pretty flexible. Spring, fall or winter preferred. Summer would work but challenging with all the other activities shoe horned into that season and November would be tough, those pesky holidays and hunting opportunities.
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Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.
PapaSop being from Southern Canada you should be accustomed to the cold!
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I would come to this and would prefer not happening during the fall hunting season.
A Couple ideas to cover
Whole animal butchering
seasoning and curing
Basic sanitation and storage solutions
Tour of a commercial facility would be good.one point of consideration is how do we transport our work home? can we ship it or have some swag included in registration for a cooler or something. I’d be coming from central Illinois so i’d need to know a good place to stay.
jgabehart84 I’m sure they would arrange a group hotel. I know all the good hotels in Wichita so I’ll try to influence that decision.
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Count me in. Weekend doesn’t matter. Warmer time of year would be nice for some outside activities but not essential.
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After dealing with years of summers with 102 F I’m all for as cold as possible!
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As far as topics for this grand get-to-gather, how about a day offering workshops, not just from Jonathon and Austin, but I bet there are several members of this great group that has the knowledge to present on different topics. Workshops could be from basic to advance, and include cures, techniques, equipment, specialty sausages. Could run a few at the same time and people could sign up for the workshops they are interested in.
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Austin and I are planning on doing a Meatgistics Meet-Up where we get as many Meatgistics users as possible together in Wichita Kansas for a weekend of meat processing classes, food and fun! The classes would be held live in Walton’s Inc classroom on various topics, we could take votes on certain topics and could do certain classes in the morning and then smoke the product while we are doing other things so we could eat what we made that day.
So, what we are looking for its information from you! We want to know first, are there enough people interested who would/could attend, then what weekend would be most reasonable for the highest number of people and what topics or activities would everyone want to see or learn about?
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only if there is beer allowed. i will bring my own!
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only if there is beer allowed. i will bring my own!
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can’t cure meat, smoke, grill, or stuff sausage without the required amount of alcohol !
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Chef Just remember Chef, “you don’t have to shovel heat”. Winters up here can be brutal as hell.
@Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable
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@Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable
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Joe Hell I’m in the middle of losing some of mine, go about 60 pounds more to go !
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