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  4. Meatgistics Podcast: Guess the Meat

Meatgistics Podcast: Guess the Meat

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  • Dr_PainD Dr_Pain

    Well, look at this! I got a mention along with Chef within the first 3 minutes of the podcast. It made my heart happy for some reason!

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #13

    Dr_Pain We are famous

    Dr_PainD 1 Reply Last reply
    0
    • ChefC Chef

      Dr_Pain We are famous

      Dr_PainD Offline
      Dr_PainD Offline
      Dr_Pain
      Sous Vide Dry Cured Sausage Traeger Team Blue
      wrote on last edited by Dr_Pain
      #14

      Chef said in Meatgistics Podcast: Guess the Meat:

      Dr_Pain We are famous

      via GIFER

      HerbcoFoodH 1 Reply Last reply
      0
      • Dr_PainD Dr_Pain

        Chef said in Meatgistics Podcast: Guess the Meat:

        Dr_Pain We are famous

        via GIFER

        HerbcoFoodH Offline
        HerbcoFoodH Offline
        HerbcoFood
        Regular Contributors Team Orange Sous Vide
        wrote on last edited by
        #15

        Dr_Pain Chef Some would say you have a seat at the table!

        Dr_PainD 1 Reply Last reply
        0
        • HerbcoFoodH HerbcoFood

          Dr_Pain Chef Some would say you have a seat at the table!

          Dr_PainD Offline
          Dr_PainD Offline
          Dr_Pain
          Sous Vide Dry Cured Sausage Traeger Team Blue
          wrote on last edited by
          #16

          HerbcoFood said in Meatgistics Podcast: Guess the Meat:

          Dr_Pain Chef Some would say you have a seat at the table!

          In that case I want to try some of those kangaroo snack sticks they were eating

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          • RafterWR Offline
            RafterWR Offline
            RafterW
            Power User Regular Contributors Cast Iron Big Green Egg
            wrote on last edited by
            #17

            Austin Stumbleupon! I remember this!

            Matt W.

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            • AustinA Offline
              AustinA Offline
              Austin
              Team Orange Walton's Employee Admin
              wrote on last edited by
              #18

              RafterW I am still disappointed it is gone. I could spend so much time falling into rabbit hole after rabbit hole… I think somebody bought it, but the replacement kind of sucked in my opinion.

              –Austin Walton
              VP of Operations at Walton’s & Meatgistics Host

              Shop waltons.com for Everything but the Meat!
              Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

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              • RafterWR Offline
                RafterWR Offline
                RafterW
                Power User Regular Contributors Cast Iron Big Green Egg
                wrote on last edited by
                #19

                Jonathon interesting about the garlic in the beef from the Stricks tip!

                Matt W.

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                • RafterWR Offline
                  RafterWR Offline
                  RafterW
                  Power User Regular Contributors Cast Iron Big Green Egg
                  wrote on last edited by
                  #20

                  Jonathon, listen back to that stricks podcast, starting at the 33:50 mark, he says to add 1% garlic to an original beef sausage recipe. He doesn’t say what the 1% is based off of but I would guess it is total meat weight.

                  Matt W.

                  StrickS 1 Reply Last reply
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                  • RafterWR Offline
                    RafterWR Offline
                    RafterW
                    Power User Regular Contributors Cast Iron Big Green Egg
                    wrote on last edited by
                    #21

                    Jonathon Austin I worked on Ted Turner’s Kansas ranch in Barber county. At that time, circa 2012ish, he owned 2 million acres of land in North America and was second to some other guy that owned 2.3 million acres. The Bison herd on the kansas ranch that we managed was approximately 1300 head.

                    Matt W.

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                    • RafterWR RafterW

                      Jonathon, listen back to that stricks podcast, starting at the 33:50 mark, he says to add 1% garlic to an original beef sausage recipe. He doesn’t say what the 1% is based off of but I would guess it is total meat weight.

                      StrickS Offline
                      StrickS Offline
                      Strick
                      wrote on last edited by
                      #22

                      RafterW Correct, add 1% to the total meat weight.
                      You can definitely experiment with this percentage. We have found that sweet and heavy onion seasoning blends do well with 0.50% garlic added.

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