Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Meat Processing
  5. Livestream processing?

Livestream processing?

Scheduled Pinned Locked Moved Meat Processing
43 Posts 30 Posters 2.2k Views 26 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • JonathonJ Jonathon

    Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

    The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

    Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

    R Offline
    R Offline
    Ron Grisar
    Team Blue
    wrote on last edited by
    #11

    Jonathon Yes, interested. I also like Chef’s idea of adding to library for later reference.

    1 Reply Last reply
    1
    • Ridley AcresR Ridley Acres

      There are so many nuances to processing I feel like these “processing day” reality streams might be just as beneficial as a traditional how to video. Just watching the magic as it happens without listening to someone read a script and enjoying the casual Walton’s team banter all the while.

      G Offline
      G Offline
      glen
      Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
      wrote on last edited by glen
      #12

      Ridley Acres said in Livestream processing?:

      There are so many nuances to processing I feel like these “processing day” reality streams might be just as beneficial as a traditional how to video. Just watching the magic as it happens without listening to someone read a script and enjoying the casual Walton’s team banter all the while.

      This
      Especially addressing a lot of questions that constantly come up here:
      I forgot to add this or that, is it still safe?
      I forgot to add this or that, should I change the cook schedule, or what will the outcome be?
      I forgot to add this or that, can I still correct it?
      My casings look or smell funny
      Etc.
      Don’t be shy about constant repeating the processes and solutions as there is someone new watching every time
      Edit to add: these are just suggestions, they may not fit your vision

      Give a man a fish and he eats for a day
      Teach a man to fish and he drinks beer for a lifetime

      1 Reply Last reply
      0
      • GrimpuppyG Offline
        GrimpuppyG Offline
        Grimpuppy
        Team Blue Military Veterans Power User Regular Contributors
        wrote on last edited by
        #13

        Really interested. Would love to get some kind of notification (push,text). Since I am at work during most livestreams, I don’t check my personal email during the day, and miss most of them.

        Yes there are already videos and instructions, but it is heavily edited. There are sometimes simple things that we think are common knowledge, but may not be for someone trying something new. Example: me filling bag of jerky meat with water. Would be nice to see the whole process to pick up on the nuances that are common knowledge to most but not everyone.

        1 Reply Last reply
        1
        • JonathonJ Jonathon

          Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

          The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

          Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

          ND MikeN Offline
          ND MikeN Offline
          ND Mike
          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
          wrote on last edited by
          #14

          Jonathon I think that is a great idea!

          1 Reply Last reply
          0
          • JonathonJ Jonathon

            Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

            The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

            Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

            S Offline
            S Offline
            Snacks
            wrote on last edited by
            #15

            Jonathon I’m interested, still new to processing! Trying to absorb as much information as I can from all of you, a win for me!

            1 Reply Last reply
            0
            • PapaSopP Offline
              PapaSopP Offline
              PapaSop
              Team Orange Power User Veteran
              wrote on last edited by
              #16

              Go for it!

              1 Reply Last reply
              0
              • kyleK Offline
                kyleK Offline
                kyle
                Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                wrote on last edited by
                #17

                I think you guys should try it

                hey vegetarians, my food poops on your food!

                1 Reply Last reply
                0
                • G Offline
                  G Offline
                  gus4416
                  Team Blue
                  wrote on last edited by
                  #18

                  I would watch if I had time

                  1 Reply Last reply
                  0
                  • JonathonJ Jonathon

                    Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                    The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                    Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #19

                    Jonathon It sounds like a great idea. I would watch if work permits.

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    1 Reply Last reply
                    0
                    • processheadP Offline
                      processheadP Offline
                      processhead
                      Regular Contributors Power User
                      wrote on last edited by
                      #20

                      Not sure if its feasible, but these would be more widely viewed and valuable if they were archived somewhere so they could be replayed on demand. I guess we are talking Youtube again.

                      Paul

                      1 Reply Last reply
                      0
                      • JonathonJ Jonathon

                        Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                        The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                        Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                        craigriceC Offline
                        craigriceC Offline
                        craigrice
                        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                        wrote on last edited by
                        #21

                        Jonathon you would have to take into consideration what day and time for the most viewers that can respond

                        1 Reply Last reply
                        0
                        • JonathonJ Jonathon

                          Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                          The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                          Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                          B Offline
                          B Offline
                          bocephus
                          Team Orange Power User Canning Masterbuilt Veteran
                          wrote on last edited by
                          #22

                          Jonathon sounds like a good plan to me, like Chef’s idea of an Email as soon as possible.

                          1 Reply Last reply
                          1
                          • JIM BBQJ Offline
                            JIM BBQJ Offline
                            JIM BBQ
                            Team Blue
                            wrote on last edited by
                            #23

                            i will watch

                            1 Reply Last reply
                            0
                            • C Offline
                              C Offline
                              Cowboy Up
                              Yearling
                              wrote on last edited by
                              #24

                              Sign me up!

                              1 Reply Last reply
                              0
                              • twilliamsT Offline
                                twilliamsT Offline
                                twilliams
                                Power User PK100 Regular Contributors Team Grey
                                wrote on last edited by
                                #25

                                I agree a little with Tex_77 , would be nice to watch if time is allowed however I’m not sure a good portion of people would have several hours to watch the process. The university videos are great for that, quick and to the point. I would really sit down and watch the tender jerky one as that is what I want to perfect next. And maybe a fresh brat just to see the difference in your textures to mine since I’m not happy with how mine turn out

                                YooperDogY 1 Reply Last reply
                                2
                                • C Offline
                                  C Offline
                                  Cowboy Up
                                  Yearling
                                  wrote on last edited by
                                  #26

                                  I’m good either way, I’m always interested in seeing how other guys and gals do their processing. It’s nice to pick up on a different perspective and learn something new.

                                  1 Reply Last reply
                                  1
                                  • twilliamsT twilliams

                                    I agree a little with Tex_77 , would be nice to watch if time is allowed however I’m not sure a good portion of people would have several hours to watch the process. The university videos are great for that, quick and to the point. I would really sit down and watch the tender jerky one as that is what I want to perfect next. And maybe a fresh brat just to see the difference in your textures to mine since I’m not happy with how mine turn out

                                    YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #27

                                    Jonathon I am with twilliams Tex_77 I think there would be some value/benefit. It is something that I might view later due to my schedule I am not always available during Livestream events. You can sign me up and will watch if able. If you could have some sort of event schedule that would be helpful.

                                    1 Reply Last reply
                                    1
                                    • JonathonJ Jonathon

                                      Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                                      The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                                      Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                                      SurgS Offline
                                      SurgS Offline
                                      Surg
                                      Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                                      wrote on last edited by
                                      #28

                                      Jonathon sounds good to me. Would definitely be interested.

                                      “A smooth sea never made a skilled sailor.”

                                      1 Reply Last reply
                                      0
                                      • HerbcoFoodH Offline
                                        HerbcoFoodH Offline
                                        HerbcoFood
                                        Regular Contributors Team Orange Sous Vide
                                        wrote on last edited by
                                        #29

                                        meats on meats on meats on meats…

                                        1 Reply Last reply
                                        0
                                        • D Offline
                                          D Offline
                                          dawg
                                          wrote on last edited by
                                          #30

                                          I will tune in when I can. At least give it a shot and see how it goes. Worse case scenario, you get a big TV out of the deal that is not exactly needed, but it could always be repurposed. I think it will go well and look forward to it.

                                          Keep Processing, “PROCESSORS”

                                          1 Reply Last reply
                                          0

                                          Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                                          Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                                          With your input, this post could be even better 💗

                                          Register Login
                                          Reply
                                          • Reply as topic
                                          Log in to reply
                                          • Oldest to Newest
                                          • Newest to Oldest
                                          • Most Votes


                                          Sponsored By:

                                          Sponsored By Walton's Inc

                                          Sponsored By:

                                          Sponsored By Walton's
                                          Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                                          Meatgistics
                                          X

                                          Register Now For Complete Access To Meatgistics!

                                          Sign In Register
                                          • Login

                                          • Don't have an account? Register

                                          • Login or register to search.
                                          • First post
                                            Last post
                                          0
                                          • Home
                                          • Walton's
                                            • Home
                                            • Seasonings
                                            • Casings
                                            • Packaging
                                            • Supplies
                                            • Equipment
                                            • Smoking/Grilling
                                            • Sales
                                            • Giveaways
                                          • About Us
                                          • Topics
                                            • Unread
                                            • Recent
                                            • Random
                                            • Popular Monthly
                                            • Popular All-Time
                                            • Unsolved
                                            • Solved
                                          • Events
                                          • FAQ
                                          • Conv Chart
                                            • Seasonings
                                            • Cures
                                            • Additives