Meatgistics "Meet Up"
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The summer months works for a more open schedule for me for this year.
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I am in for any time of year
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If I was a lot closer I would visit, and then Id make Austin go with me to the Pizza Hut Museum.
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If I was a lot closer I would visit, and then Id make Austin go with me to the Pizza Hut Museum.
HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Maybe everyone bring a couple of their favorite items they have made. I would love to sample some of the awesome looking items made by members. It is a little risky eating something that other people make when you are not sure of their process but would bring a bottle of Pepto with me and roll the dice.
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Maybe everyone bring a couple of their favorite items they have made. I would love to sample some of the awesome looking items made by members. It is a little risky eating something that other people make when you are not sure of their process but would bring a bottle of Pepto with me and roll the dice.
Grimpuppy can’t be any worse than some of the army food I had to consume over the years, I’m in.
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I’d be in for this as well. Bacon curing/smoking seems to be a popular topic on the forum, fresh sausage making, stuffing, linking methods would be good too. Pairing drinks or recipe building would be a fun topic too. By recipe building I mean matching proteins with sides and or sauces. There is an annual Bacon and Bourbon event in Wichita at the Hartman Arena, maybe we could time something around that event?
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HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.
Tex_77 said in Meatgistics "Meet Up":
HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.
Tex_77 the Schwans food company is part of that facility as well.
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If I was a lot closer I would visit, and then Id make Austin go with me to the Pizza Hut Museum.
HerbcoFood said in Meatgistics "Meet Up":
If I was a lot closer I would visit, and then Id make Austin go with me to the Pizza Hut Museum.
HerbcoFood the original Freddies restaurant is in wichita as well. White castle started in wichita, interestingly enough there are no longer any white castles in Kansas. Wichita has excellent aviation history/museums. Doc, one of the few B-29 bombers still in flight condition, is hangered in wichita. Wichita is getting some great breweries and has a highly renowned ramen restaurant. The Anchor is a restaurant downtown, they have an adjoining butcher shop where all their protein is sourced, cut, ground and assembled. That would be a cool place to visit as a group as well.
Matt W.
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HerbcoFood said in Meatgistics "Meet Up":
If I was a lot closer I would visit, and then Id make Austin go with me to the Pizza Hut Museum.
HerbcoFood the original Freddies restaurant is in wichita as well. White castle started in wichita, interestingly enough there are no longer any white castles in Kansas. Wichita has excellent aviation history/museums. Doc, one of the few B-29 bombers still in flight condition, is hangered in wichita. Wichita is getting some great breweries and has a highly renowned ramen restaurant. The Anchor is a restaurant downtown, they have an adjoining butcher shop where all their protein is sourced, cut, ground and assembled. That would be a cool place to visit as a group as well.
RafterW I was watching the History Channel earlier this year about the history of Dominion’s, Pizza Hut, KFC, etc. I had no idea until then that Pizza Hut started there.
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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?
Jonathon said in Meatgistics "Meet Up":
Does anyone have things they think would be interesting to sit through a talk on?
Home processor control of fat oxidation in processed meats.
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I am looking at a fishing trip to Arkansas, sure hope it would work out to stop by on the way there or back. Trip is still in the early planning days no set time yet.
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HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.
Tex_77 Is there a Tony’s Museum?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen That I am not aware of.
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Tex_77 If there was I’m sure Austin would be a charter member LOL
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mrobisr That is a deep one, the good news is for that and for what @DennyO was wanting I am going to short course in April that should be helpful!
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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mrobisr That is a deep one, the good news is for that and for what @DennyO was wanting I am going to short course in April that should be helpful!
Jonathon said in Meatgistics "Meet Up":
I am going to short course in April that should be helpful!
What does this mean?Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Jonathon said in Meatgistics "Meet Up":
I am going to short course in April that should be helpful!
What does this mean? -
mrobisr That is a deep one, the good news is for that and for what @DennyO was wanting I am going to short course in April that should be helpful!
Jonathon Yes it is very deep and that is why I ask for it because there is not much info for the home processor . The info that is available is all commercial based with products that we cannot get, or at least not in home quantities. There is a little info on cold mustard, grape seed extract, and vitamin E, but nothing real solid or suggested amounts. The short course should help with dry curing, but I’m not sure that it will do much for oxidation solutions, but maybe you can ask the right questions and get some answers outside of the syllabus.
Just a thought, it is something that all of us meat processors deal with whether they know it or not.
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