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  5. Livestream processing?

Livestream processing?

Scheduled Pinned Locked Moved Meat Processing
43 Posts 30 Posters 2.2k Views 26 Watching
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  • 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

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    • 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.

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      • 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!

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        • 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!

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          • PapaSopP Offline
            PapaSopP Offline
            PapaSop
            Team Orange Power User Veteran
            wrote on last edited by
            #16

            Go for it!

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            • 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!

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              • G Offline
                G Offline
                gus4416
                Team Blue
                wrote on last edited by
                #18

                I would watch if I had time

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                • 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”

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                  • 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

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                    • 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

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                      • 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.

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                        • JIM BBQJ Offline
                          JIM BBQJ Offline
                          JIM BBQ
                          Team Blue
                          wrote on last edited by
                          #23

                          i will watch

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                          • C Offline
                            C Offline
                            Cowboy Up
                            Yearling
                            wrote on last edited by
                            #24

                            Sign me up!

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                            • 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.

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                                • 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.

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                                  • 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.”

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                                    • HerbcoFoodH Offline
                                      HerbcoFoodH Offline
                                      HerbcoFood
                                      Regular Contributors Team Orange Sous Vide
                                      wrote on last edited by
                                      #29

                                      meats on meats on meats on meats…

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                                      • 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”

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                                        • JonathonJ Jonathon

                                          Chef Yeah, an email would be possible for sure. I would want to create a list of people from the Meatgistics Community who would want to watch this so I could email them and not just send out a huge email blast to everyone on our list. Most of those people don’t open emails from us even WHEN THEY WIN THE PRIZE! I tried HARD to contact the knife package winner cause he tried hard to enter but he never responded. I even expanded the time alotted for a response…okay I am rambling!

                                          So, an email to a targetted list, they would live on our youtube page for further viewing and if we have the Meatgistics Ap a push notification as well as a link to the page on the top right of waltonsinc.com. Maybe some social media stuff as well? I might go ahead and do this for Thursdays Livestream. It will have to start earlier than normal to be able to get all the way through processing what I am thinking of making. It wouldn’t be every week, it would be more of an as we go thing BUT if this works we could setup some processing days so I can make specific things people are looking for information on.

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #31

                                          Jonathon I would like to be on your list. This sounds really interesting 🤔

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