Topics for Meatgistics Livestream
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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?
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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?
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Jonathon I’d love it!
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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!
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Soon and here! I am slicing tomorrow, then I will tumbler and marinate overnight and then I will have it all done.
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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
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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.
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 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.
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.
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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.
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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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.
Jonathon looking forward to that one
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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!
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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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!
Jonathon would you add cheese to mild Italian sausage?
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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!
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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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!
Jonathon How about a breakfast sausage? For making something like a sausage, egg and cheese, biscuit sandwhich?
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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!
Jonathon couldn’t watch it live but just got done watching the recording so i was technically there…lol. Thanks for the mention bud. Even though i think your crazy for peppercorn being your least favorite…haha.
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twilliams I was putting my list together and I remembered your comment from the other day, so I knew I had to say something!
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Doing something a little different for the live stream today. I know I said on the podcast the monthly live stream that we wouldn’t be having one but we are going to have it. I am going to be making fresh sausage (for employee appreciation day tomorrow) and we are going to go through waltonsinc.com/live AND Instagram live. So, Patrick will be behind the camera reading chats and I will occasionally stop so I can answer questions.
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