<![CDATA[Meatgistics "Meet Up"]]>Austin and I are planning on doing a Meatgistics Meet-Up where we get as many Meatgistics users as possible together in Wichita Kansas for a weekend of meat processing classes, food and fun! The classes would be held live in Walton’s Inc classroom on various topics, we could take votes on certain topics and could do certain classes in the morning and then smoke the product while we are doing other things so we could eat what we made that day.

So, what we are looking for its information from you! We want to know first, are there enough people interested who would/could attend, then what weekend would be most reasonable for the highest number of people and what topics or activities would everyone want to see or learn about?

]]>https://waltonsdev.nodebb.com/topic/2387/meatgistics-meet-upRSS for NodeThu, 10 Sep 2026 23:04:32 GMTWed, 03 Jun 2020 12:38:54 GMT60<![CDATA[Reply to Meatgistics "Meet Up" on Sat, 16 Apr 2022 03:55:52 GMT]]>Jonathon said in Meatgistics "Meet Up":

Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic

Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

]]>https://waltonsdev.nodebb.com/post/75467https://waltonsdev.nodebb.com/post/75467Sat, 16 Apr 2022 03:55:52 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Sat, 19 Feb 2022 14:56:47 GMT]]>Tex_77 nothing wrong with that. I still have family in the big city of Salina. Not much there, but Tony’s is good. Great hunting and fishing around Salina also. My sister and her husband still own 160 acre hunting farm near there, but live in Sedalia, MO now.

]]>https://waltonsdev.nodebb.com/post/70382https://waltonsdev.nodebb.com/post/70382Sat, 19 Feb 2022 14:56:47 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Sat, 19 Feb 2022 14:40:55 GMT]]>PapaSop we can team up on that and run that session.

]]>https://waltonsdev.nodebb.com/post/70376https://waltonsdev.nodebb.com/post/70376Sat, 19 Feb 2022 14:40:55 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 15:35:35 GMT]]>Jonathon oh ok I didn’t see it listed on their website or brochure must be and addition, thanks. Vitamin E and grape extract seem to be what I read alot about, but haven’t found hard numbers on the amounts.

]]>https://waltonsdev.nodebb.com/post/70184https://waltonsdev.nodebb.com/post/70184Fri, 18 Feb 2022 15:35:35 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 14:07:19 GMT]]>Jonathon Sure could, when are you going to be up here? I’ve got a trip planned for the 6th - 10th, other than that My daughter and 2 little’s are going to be back the 22nd through May 3rd. Haven’t held them in 3 years now. I could slip away for an evening though.

]]>https://waltonsdev.nodebb.com/post/70165https://waltonsdev.nodebb.com/post/70165Fri, 18 Feb 2022 14:07:19 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 14:24:00 GMT]]>mrobisr Vitamin E is going to be your best bet as it is the most available in normal amounts. Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic but I’m not that “up” on dry curing.

@DennyO Chatted at ya, want to meet up for a dinner one night?

]]>https://waltonsdev.nodebb.com/post/70149https://waltonsdev.nodebb.com/post/70149Fri, 18 Feb 2022 14:24:00 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 05:31:56 GMT]]>Gmoran Oh, right, up to IA State Univ, right?? just 35 min North of me.

]]>https://waltonsdev.nodebb.com/post/70139https://waltonsdev.nodebb.com/post/70139Fri, 18 Feb 2022 05:31:56 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 05:30:54 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/70138https://waltonsdev.nodebb.com/post/70138Fri, 18 Feb 2022 05:30:54 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 05:17:20 GMT]]>@dennyo He’s going to a class for dry cured meats. He should have more information for you after that class.

]]>https://waltonsdev.nodebb.com/post/70136https://waltonsdev.nodebb.com/post/70136Fri, 18 Feb 2022 05:17:20 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Fri, 18 Feb 2022 05:06:02 GMT]]>Jonathon said in Meatgistics "Meet Up":
I am going to short course in April that should be helpful!
What does this mean?

]]>https://waltonsdev.nodebb.com/post/70132https://waltonsdev.nodebb.com/post/70132Fri, 18 Feb 2022 05:06:02 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 19:19:59 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/69991https://waltonsdev.nodebb.com/post/69991Thu, 17 Feb 2022 19:19:59 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 17:41:53 GMT]]>Tex_77 If there was I’m sure Austin would be a charter member LOL

]]>https://waltonsdev.nodebb.com/post/69981https://waltonsdev.nodebb.com/post/69981Thu, 17 Feb 2022 17:41:53 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 17:38:50 GMT]]>glen That I am not aware of.

]]>https://waltonsdev.nodebb.com/post/69978https://waltonsdev.nodebb.com/post/69978Thu, 17 Feb 2022 17:38:50 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 17:13:26 GMT]]>Tex_77 Is there a Tony’s Museum?

]]>https://waltonsdev.nodebb.com/post/69972https://waltonsdev.nodebb.com/post/69972Thu, 17 Feb 2022 17:13:26 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 16:10:51 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69962https://waltonsdev.nodebb.com/post/69962Thu, 17 Feb 2022 16:10:51 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 15:02:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69945https://waltonsdev.nodebb.com/post/69945Thu, 17 Feb 2022 15:02:01 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:57:30 GMT]]>Austin Jonathon we need to incorporate a steak cookoff event for those in attendance.

]]>https://waltonsdev.nodebb.com/post/69943https://waltonsdev.nodebb.com/post/69943Thu, 17 Feb 2022 14:57:30 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:56:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69942https://waltonsdev.nodebb.com/post/69942Thu, 17 Feb 2022 14:56:43 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:55:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69941https://waltonsdev.nodebb.com/post/69941Thu, 17 Feb 2022 14:55:17 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:50:33 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69939https://waltonsdev.nodebb.com/post/69939Thu, 17 Feb 2022 14:50:33 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:49:39 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/69938https://waltonsdev.nodebb.com/post/69938Thu, 17 Feb 2022 14:49:39 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:47:31 GMT]]>Grimpuppy can’t be any worse than some of the army food I had to consume over the years, I’m in.

]]>https://waltonsdev.nodebb.com/post/69935https://waltonsdev.nodebb.com/post/69935Thu, 17 Feb 2022 14:47:31 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:32:54 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/69929https://waltonsdev.nodebb.com/post/69929Thu, 17 Feb 2022 14:32:54 GMT<![CDATA[Reply to Meatgistics "Meet Up" on Thu, 17 Feb 2022 14:10:51 GMT]]>HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.

]]>https://waltonsdev.nodebb.com/post/69919https://waltonsdev.nodebb.com/post/69919Thu, 17 Feb 2022 14:10:51 GMT