Topics for Meatgistics Livestream

[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?

[kyle]

Jonathon sounds like fun

[YooperDog]

Jonathon I am in.

[badfire2625]

Jonathon I’d love it!

[Jonathon]

Sounds good, that is what it will be. I will be making deer tender jerky and deer sticks at different fat ratios. That deer tender jerky has a lot riding on it by the way. The plan is to show it off to some deer processors and let them offer it to their customers then let word funnel out about it. Eventually we will have everyone either demanding their processor make it or (better yet) trying it themselves!

[Fat_Bob]

When and where??? I have a freezer full of deer.

[Jonathon]

Soon and here! I am slicing tomorrow, then I will tumbler and marinate overnight and then I will have it all done.

[Jonathon]

Hey guys, just FYI there won’t be a livestream today, sorry for the late notice. Will have updates on the next Livestream soon, hopefully

[Jonathon]

We are BACK! We are going to use this to start ranking what projects you guys want done on Meatgistics.com. Bring any ideas you guys have to let us know. I will let you know what we are planning next and then we can talk about what we should fast track and what should be done later.

[deanlorensen]

Jonathon I’d love to see some home use vs light commercial equipment reviews/comparisons. Example “what size grinder should you get” then go on to explain #8/12/22/32/42. Maybe that’d be a better youtube video and you could direct at those hunters who are processing at home for the first time. You could cover a wide variety of your products.

[Jonathon]

deanlorensen Awesome, we are doing that on the 23rd! We have some commercial stuff to work on so we are going to do a “this is how you do it at home vs this is how the pros do it” type of stuff.

[twilliams]

Jonathon looking forward to that one

[Jonathon]

Today at 3 pm CDT at waltonsinc.com/live we have our weekly Meatgistics Livestream. I am going to go through every seasoning category and list my 3 favorites and my least favorite. Then, I will start going through equipment and list my favorites there. PLEASE bring questions guys, I haven’t had time recently to properly plan one of these out. We will get back to that place but with Austin getting covid right after I did time is hard to come by! So, join us if that sounds interesting or if you have a question!

[Tex_77]

Jonathon would you add cheese to mild Italian sausage?

[Jonathon]

Tex_77 No, but I also wouldn’t kick my grandmother in the butt?! Cheese in an Italian Sausage? Just kidding, I could see Mozzarella being okay in it. Still wouldn’t do it but it is not a crime against humanity!