Topics for Meatgistics Livestream

[Jonathon]

Livestream starts in 7 minutes!

[Tex_77]

Jonathon Wonderful, I assume this is a Team-Blue party only?

[PapaSop]

Tex_77
Pretty sure some orange will invade the battlefield.

[Fat_Bob]

Tex_77 Nah we let the bums in to. Just not the guys with the funky orange hats! LOL

[Jonathon]

So, you just out the axle in and push, it slides right back and then youre done. Argh!!!

[Jonathon]

Anyone like/dislike the idea of me shooting a bunch of b-roll and then having it ready to talk about for making Venison Summer Sausage? If you like the idea, what are some things you want to see covered? here is a quick list of what I am planning on covering:

• additives (different levels of jalapeno flake)
• casings
• grinding
• pork fat/pork butt (different ratios)
• stuffing
• clipping
• smoke schedule
• cooling
• packaging

[Fat_Bob]

Stuffing, clipping, what are these things you speak of. Just don’t take the mixer apart again. lol

[PapaSop]

Yep. All.

[kyle]

Sounds good. When you talk about additives, can you talk about what the advantages of each one are and why we should use them. before I got on this site, I never used any. My recipes seems to be getting longer the more I learn

[Jonathon]

Fat_Bob I might HAVE to do so to regain my respect! Sounds good on additives. I will be using ECA, Sure Gel, Sure Cure, and cheese but I will go over the other binders and advantages disadvantages and same thing with cure acclerator.

[badfire2625]

Jonathon How about a walk-through of dry-curing say Soppressata the old way. I eventually want to make/get a dry curing cabinet and compare the differences between dry cured and something using a cure accelerator like ECA. Oh, and

[Jonathon]

badfire2625 That topic is a good ways off still, I am nowhere near comfortable enough to try that yet. It is something we have done a few batches of and are dipping our toes into but not something I can expound upon live!

Just FYI the summer sausage came out pretty excellent and we some different things so we will have some cool stuff to talk about.

[craigrice]

Jonathon maybe a guest that dose this type of dry curing for a living would be a good guest speaker

[badfire2625]

Got it Jonathon. Well, heck, I guess I can hold off building my dry curing cabinet, then. If you two aren’t comfortable, then I should slow the heck down. I always gotta remember baby steps…

[Chef]

Jonathon I think this would be an extraordinary topic to cover, even if it is with a guest speaker

[YooperDog]

badfire2625 no need to hold off building that curing cabinet. It is better to be ready to get going when the opportunity arrives. There is a lot out there on the internet. Keep an eye out a reach in needing some TLC or a store closing and selling their reach ins/drink coolers.

[Jonathon]

Austin and I have been talking about picking topics and then having specialists from university meat labs as podcast guests. It is a little much to ask someone to come on for a livestream. But a podcast is very doable. Dry curing and biltong are going to be the first 2 things i concentrate on next year so hopefully we can all learn from my early mistakes!

[Jonathon]

Hey guys FYI today’s livestream topic will be Shelf Life and shelf stability for your food. We are going to talk about:
pH
Water content
Sugar content
Vac sealing
Wrapping (butcher/wrapping/film)
Deep freeze
Nitrate
Nitrite
Sterilizing
Dips for anti-mold

waltonsinc.com/live at 2:30 PM Central Time

[Jonathon]

Switcher-oo but the way. We are talking about our new way of doing tender jerky!

[Jonathon]

Guys, I’ve got some venison to work with this week. Anyone like or dislike the video of me going over what to do differently with deer vs pork or beef?