Meatgistics Podcast: Fear the Meat!
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Meatgistics Podcast: Fear the Meat!
Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.
What we talked about:
Listen along as Jon and Austin reveal some of their favorite meat horror stories! They also list some don’t do’s and sprinkle some fairy dust on a Meatgistics wishlist, let’s see if anything comes true, enjoy!
Meatgistics Podcast: Fear the Meat!
-Patrick Barnes
- Digital Marketing Specialist at Walton’s
Yeah, well, that’s just, like, your opinion, man.
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Meatgistics Podcast: Fear the Meat!
Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.
What we talked about:
Listen along as Jon and Austin reveal some of their favorite meat horror stories! They also list some don’t do’s and sprinkle some fairy dust on a Meatgistics wishlist, let’s see if anything comes true, enjoy!
Meatgistics Podcast: Fear the Meat!
@the-fridge-raider is Jonathon a D1 athlete?
@Ausitn Meat Science - funny you bring that up, I told my child the other day being a food scientist would be a great career.
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Love food science. Best cookbook I have ever read has no recipes. On Food and Cooking all about the science.
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Chef What Einstein told his cook? Was that the name? I went to a basics of cured meat class up in Iowa State a few years ago, and someone talked about that, I grabbed it on Audiobook right away and loved it. I need to listen to it again.
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 Good lord no! You’ve seen how short I am, I played in a Junior College, it was a really good Junior College but nothing like D1
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Chef What Einstein told his cook? Was that the name? I went to a basics of cured meat class up in Iowa State a few years ago, and someone talked about that, I grabbed it on Audiobook right away and loved it. I need to listen to it again.
Jonathon Robert Wolke wrote the book “What Einstein told his cook”. It’s a great book.
I just like “On Food and Cooking: The Science and Lore of the Kitchen” Book by Harold McGee
As a chemist and engineer, I understood the basic, but studying the true chemistry of food science took and elevated my food to a totally different level. It is what allows me to create recipes, not just follow them. I think it is particularly important in what we do on Meatgistics because it is not only dependent on chemistry, but biochemistry as well . There are several guys on here that formally trained or not, they have a great understanding of how to create great product.
SO what members of this community has some training in food science? Maybe a new Group???
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