<![CDATA[Meatgistics Podcast: Talking With Brett Walton]]>Podcast Banner

Meatgistics Podcast: Talking With Brett Walton

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Having Fun

Beautiful Beverages

Jon is drinking Thanatos from Crane Brewing a delicious and strong sour beer!
Austin is drinking the Alaska Hazy Bay Juicy IPA
Brett is drinking an IPA from Salt City which is a local Kansas Beer

Mystery Meat

It only took 6 episodes and the president of the company to be in the studio for someone to finally get a point in our Mystery Meat section! Austin correctly guessed Andouille and is now up 1-0!

Customer Corner

A customer asked us about hand wrapping meat and the best way to go about it. We ended up talking more about vacuum sealing as that is the best way to store your meat long term.

Meat Matters

-AAMP (American Association of Meat Processors) is planning on holding their convention this year, despite the Covid-19 situation
-Cattle slaughter finally made a recovery and slaughter was up 6.4% from last week.
-Johnsonville is coming out with something called Sausage Strips which will be available soon and we will try and then recreate if they are worth it!

Show Links

https://meatgistics.waltonsinc.com/topic/2337/coronacation
https://www.meatingplace.com/Industry/News/Details/92018
https://www.meatingplace.com/Industry/News/Details/92019

Wrap Up

Brett discussed how Covid-19 has effected Walton’s Inc. and what we are doing to try to keep as many of our supplies and seasonings in stock as possible.

Other Notes

Brett was a great guest and we would like to thank him for taking the time to visit with us and talk directly to our Walton’s Inc and Meatgistics fans!

Watch Meatgistics Podcast: Talking With Brett Walton

]]>https://waltonsdev.nodebb.com/topic/2379/meatgistics-podcast-talking-with-brett-waltonRSS for NodeFri, 11 Sep 2026 03:20:44 GMTTue, 26 May 2020 20:18:47 GMT60<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Sun, 31 May 2020 18:18:42 GMT]]>PapaSop I think Tex_77 is right, bold needs to be dead serious and italics will be snarky sarcasm…maybe italics with capitals?

]]>https://waltonsdev.nodebb.com/post/17895https://waltonsdev.nodebb.com/post/17895Sun, 31 May 2020 18:18:42 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Sat, 30 May 2020 01:35:03 GMT]]>Jonathon is there a dead serious font? Maybe bold?

]]>https://waltonsdev.nodebb.com/post/17877https://waltonsdev.nodebb.com/post/17877Sat, 30 May 2020 01:35:03 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Fri, 29 May 2020 20:31:03 GMT]]>Jonathon needs to be bold. 😂

]]>https://waltonsdev.nodebb.com/post/17871https://waltonsdev.nodebb.com/post/17871Fri, 29 May 2020 20:31:03 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 23:09:02 GMT]]>Oh, and for anyone who didnt see a previous post, italics is now the official sarcasm font!

]]>https://waltonsdev.nodebb.com/post/17859https://waltonsdev.nodebb.com/post/17859Thu, 28 May 2020 23:09:02 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 23:08:37 GMT]]>PapaSop WOW that one on the bottom left looks close to the ones I am talking about! I sued to be able to spend a few hours a few times a week fishing, now I am lucky if I get 30 minutes on a weekend…boohoo right? My job at Walton’s making snack sticks and jerky is just soooo rough!

]]>https://waltonsdev.nodebb.com/post/17858https://waltonsdev.nodebb.com/post/17858Thu, 28 May 2020 23:08:37 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 21:19:04 GMT]]>Jonathon
Here ya go. Carp, suckers, dogfish and a cat. Cats do have a limit. All with a bow.
IMG_20200528_160445_01.jpg

]]>https://waltonsdev.nodebb.com/post/17853https://waltonsdev.nodebb.com/post/17853Thu, 28 May 2020 21:19:04 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 20:49:31 GMT]]>Jonathon
Want to fish with a bow? Come to Wisconsin. My three boy’s just went with another guy and his boat night fishing on the back waters of the Mississippi just a week ago. Carp are considered rough fish here and take as many as you want. I’ll have them send me the pic from their nights work and post it here.

]]>https://waltonsdev.nodebb.com/post/17848https://waltonsdev.nodebb.com/post/17848Thu, 28 May 2020 20:49:31 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 17:28:13 GMT]]>Jonathon
Good stuff guys. I’m really enjoying these podcast.

]]>https://waltonsdev.nodebb.com/post/17844https://waltonsdev.nodebb.com/post/17844Thu, 28 May 2020 17:28:13 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 16:33:24 GMT]]>When I was younger my mom canned some carp. I remember eating it on some crackers. Makes me think on canned salmon.

]]>https://waltonsdev.nodebb.com/post/17843https://waltonsdev.nodebb.com/post/17843Thu, 28 May 2020 16:33:24 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 15:02:51 GMT]]>YooperDog Thanks man! We are going to get to this eventually, we have a good amount of projects building up here!

]]>https://waltonsdev.nodebb.com/post/17839https://waltonsdev.nodebb.com/post/17839Thu, 28 May 2020 15:02:51 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 14:31:32 GMT]]>Jonathon They are pretty tight lipped or just don’t know. What I did get was the main fish is Lake Superior whitefish with a portion of Lake Superior lake trout to help with moisture retention. Salt, pepper and some seasonings and no binder. You can taste the salt & pepper, maybe a bit of cayenne and garlic and onion. The sausage is moist, but will break apart will a little effort after slicing. It is stuffed into a 30/32 collagen casing and I am assuming hot smoked until cooked, then cooled and served chilled. It is good with crackers or just to snack on, a smoky, salty fish flavor. If you like smoked fish you would probably enjoy this, no bones to pick through. Texture is a bit coarse, but then you don’t want fish paste. I am guessing that they don’t run it through a grinder. Best as I can guess it is sort of like stuffing a fish cake into a casing. Still working on the baleron process.
IMG_20200528_101725523.jpg
.

]]>https://waltonsdev.nodebb.com/post/17835https://waltonsdev.nodebb.com/post/17835Thu, 28 May 2020 14:31:32 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 13:54:33 GMT]]>Jonathon You use dough bait to catch carp or corn. Most people don’t eat carp, as they are considered a trash fish.

]]>https://waltonsdev.nodebb.com/post/17833https://waltonsdev.nodebb.com/post/17833Thu, 28 May 2020 13:54:33 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 13:34:24 GMT]]>I have had smoked carp. What I had was excellent.

]]>https://waltonsdev.nodebb.com/post/17832https://waltonsdev.nodebb.com/post/17832Thu, 28 May 2020 13:34:24 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 12:56:55 GMT]]>Tex_77 Accurate but I have always thought that freshwater fish is average at best. The few times I’ve gotten to go deep sea fishing I have kept what I caught but fresh just isn’t worth the hassle to me.

The one thing I am interested in is trying some carp…I know that sounds weird but follow me here. The grass carp in my pond of obscenely large, I’d estimate the largest one I have seen to be about 4 feet or so and in the 30 lb range. Seriously when I scare them away from the bank it looks like an alligator tail swimming away! Anyway, I cannot get them to bite so I am considering a bow with a reel and if I do that I obviously can’t catch and release. The only thing that has stopped me is that I don’t have a reel for a bow and the police station is right behind my house and I have asked the chief and he has told me that is a good way to visit his station! Still going to do it at some point, just want to do it when I have a lot of dry-cured sausage to try to bribe my way out of trouble!

]]>https://waltonsdev.nodebb.com/post/17830https://waltonsdev.nodebb.com/post/17830Thu, 28 May 2020 12:56:55 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 02:36:57 GMT]]>Jonathon Joe Hell can’t make fish sausage without fish…

]]>https://waltonsdev.nodebb.com/post/17826https://waltonsdev.nodebb.com/post/17826Thu, 28 May 2020 02:36:57 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 02:33:40 GMT]]>Jonathon When I was about 5 years old grandpa said “this is the last time I show you how to gut a fish.” I told him “it’s catch and release for me grandpa!” He then told me that he looks forward to catching “every fish twice.” I like that theory. I won’t harvest any animal unless I “need” it.

]]>https://waltonsdev.nodebb.com/post/17825https://waltonsdev.nodebb.com/post/17825Thu, 28 May 2020 02:33:40 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Thu, 28 May 2020 02:26:58 GMT]]>I know nothing!

]]>https://waltonsdev.nodebb.com/post/17824https://waltonsdev.nodebb.com/post/17824Thu, 28 May 2020 02:26:58 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 23:48:27 GMT]]>Tex_77 Have you been spying on me again?! We talked about this!

]]>https://waltonsdev.nodebb.com/post/17819https://waltonsdev.nodebb.com/post/17819Wed, 27 May 2020 23:48:27 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 19:02:01 GMT]]>Tex_77
Don’t come up north to fish then. Run off water goes into every lake, stream and river. Hasn’t killed anybody here. It’s a pretty natural process. Most every source has springs and feeds into or off every type of fishing environment.

]]>https://waltonsdev.nodebb.com/post/17802https://waltonsdev.nodebb.com/post/17802Wed, 27 May 2020 19:02:01 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 18:39:43 GMT]]>Jonathon because your pond is filled with run off water, and who knows what that may have in it. I prefer spring feed ponds, with grain feed fish.

]]>https://waltonsdev.nodebb.com/post/17797https://waltonsdev.nodebb.com/post/17797Wed, 27 May 2020 18:39:43 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 18:21:51 GMT]]>Tex_77 Lol why wouldn’t you trust my fish?! I don’t eat them either though, just because I want to catch them again, not because the water is dirty or anything!

]]>https://waltonsdev.nodebb.com/post/17792https://waltonsdev.nodebb.com/post/17792Wed, 27 May 2020 18:21:51 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 16:50:09 GMT]]>Tex_77 I do not have a pond on my “estate”… If I had a full “estate”, I’m sure I would have a fishing pond though!

]]>https://waltonsdev.nodebb.com/post/17789https://waltonsdev.nodebb.com/post/17789Wed, 27 May 2020 16:50:09 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 16:34:45 GMT]]>Doing some kind of Meat Up would be an awesome event. I would definitively be interested in attending that.
Good people, Good food, Good times!

]]>https://waltonsdev.nodebb.com/post/17788https://waltonsdev.nodebb.com/post/17788Wed, 27 May 2020 16:34:45 GMT<![CDATA[Reply to Meatgistics Podcast: Talking With Brett Walton on Wed, 27 May 2020 15:07:14 GMT]]>Jonathon I’m not sure I would trust the fish coming out of your pond as safe to eat. Does Austin have a pond on his estate?

]]>https://waltonsdev.nodebb.com/post/17784https://waltonsdev.nodebb.com/post/17784Wed, 27 May 2020 15:07:14 GMT