Meatgistics "Meet Up"
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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jgabehart84 Yeah pretty much all Walton’s events have been canceled/delayed this year because of Covid-19, we are really hopeful that 2021 ends this trend but we will see!
Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.
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Gmoran Should have happened in 2021 but with the amount of time we had to spend on the website it never happened. We are HOPING (and praying and crossing all of our fingers) that this one goes much, much better and we can have time to focus on this. We REALLY want this to happen this year and we should have the time to organize it.
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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I would drive up for something like that if was in the summer.
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Lance Yeah, we have determined it cannot be hunting/processing season, too many people wouldn’t be able to make it and we don’t have the free time to do then.
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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Gmoran Should have happened in 2021 but with the amount of time we had to spend on the website it never happened. We are HOPING (and praying and crossing all of our fingers) that this one goes much, much better and we can have time to focus on this. We REALLY want this to happen this year and we should have the time to organize it.
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Lance Yeah, we have determined it cannot be hunting/processing season, too many people wouldn’t be able to make it and we don’t have the free time to do then.
Jonathon said in Meatgistics "Meet Up":
Lance Yeah, we have determined it cannot be hunting/processing season, too many people wouldn’t be able to make it and we don’t have the free time to do then.
Winter or early spring is hard for those of us that farm and/or have livestock needing feed and birthing.
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Throwing out an idea for this event when the time comes.
Snack stick/ brat samples in different flavor offerings so that people can try before they buy.
Gmoran said in Meatgistics "Meet Up":
Throwing out an idea for this event when the time comes.
Snack stick/ brat samples in different flavor offerings so that people can try before they buy.
You are absolutely right this could be a giant sales event also and do not forget jerky samples.
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Gmoran Should have happened in 2021 but with the amount of time we had to spend on the website it never happened. We are HOPING (and praying and crossing all of our fingers) that this one goes much, much better and we can have time to focus on this. We REALLY want this to happen this year and we should have the time to organize it.
Jonathon said in Meatgistics "Meet Up":
Should have happened in 2021
Jonathan/Austin, you will not get it all right the first time, second, or third, but you will learn from each event and with each time it will get better, but the mistakes and errors will be reasons for laughter and memories to talk about around the next camp fire. I did events like this for a living and at times it was life and death (literally) challenges, but I would not sell the memories for any price, 23 years of torture and fun.
Put it together as the best you can and the memories will be terrific and you and Austin can call them lessons learned for future events, we will call them fun. I sure hope I can attend, the thought of seeing some of you is like really exciting.
If you can have camp grounds or something like that it would be even more fun as some of us might cook some of our creations live, just a thought it will not change me attendance one way or the other.
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Jonathon Shouldn’t it be…“Meat up”
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Yeah, it absolutely should be “Meat up” seems like an obviously missed layup by us! When we began talking about this we discussed a multi-day event that would include in person demonstrations of making a few different sausages like snack sticks, brats, and whatnot. We will have tons of samples. I also think we will have some prepared classes on specific subjects. Does anyone have things they think would be interesting to sit through a talk on?
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
-
Yeah, it absolutely should be “Meat up” seems like an obviously missed layup by us! When we began talking about this we discussed a multi-day event that would include in person demonstrations of making a few different sausages like snack sticks, brats, and whatnot. We will have tons of samples. I also think we will have some prepared classes on specific subjects. Does anyone have things they think would be interesting to sit through a talk on?
Jonathon I know it’s sounds boring, but a small talk on cleaning and sanitation practices. Maybe go over all the different products y’all offer in that area.
You never work a day in your life if you love what you do.
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Jonathon I know it’s sounds boring, but a small talk on cleaning and sanitation practices. Maybe go over all the different products y’all offer in that area.
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Yeah, it absolutely should be “Meat up” seems like an obviously missed layup by us! When we began talking about this we discussed a multi-day event that would include in person demonstrations of making a few different sausages like snack sticks, brats, and whatnot. We will have tons of samples. I also think we will have some prepared classes on specific subjects. Does anyone have things they think would be interesting to sit through a talk on?
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I think it would be interesting to have someone with a food science background to answer questions and discuss topics about what happens during the meat curing process. Also, how harmful bacteria activity changes in meat at different temperatures? What are the variables that affect protein extraction in meat? Also how to make emulsified sausages and what variable affect meat emulsions?
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So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTH
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