Meatgistics Podcast: Rack em' Up!
-
Meatgistics Podcast: Rack em' Up!
Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.
What we talked about:
Listen along as Jon and Austin eat themselves into a food coma and enjoy some ribs garnished with Excalibur’s new seasoning shakers. They also dive into the current state of animal husbandry and other meat topics and news stories. Enjoy!
Meatgistics Podcast: Rack em’ Up!
-
I liked this one. We are able to get head cheese in most grocery stores up here. I wish I had my Grandma’s recipe for head cheese. It wasn’t the jellied type. We can also get something called tiger meat and most local butcher shops too! I love tiger meat. Great on a snack cracker!!!
-
I liked this one. We are able to get head cheese in most grocery stores up here. I wish I had my Grandma’s recipe for head cheese. It wasn’t the jellied type. We can also get something called tiger meat and most local butcher shops too! I love tiger meat. Great on a snack cracker!!!
@ndmike said in Meatgistics Podcast: Rack em' Up!:
I liked this one. We are able to get head cheese in most grocery stores up here. I wish I had my Grandma’s recipe for head cheese. It wasn’t the jellied type. We can also get something called tiger meat and most local butcher shops too! I love tiger meat. Great on a snack cracker!!!
If you want to try some at home some time, head cheese is easy to make and is a favorite of mine.
Sourcing pork snouts and other bits might be the biggest challenge but our local Asian market has a good supply of fresh pork specialty items like that. -
processhead my Grandma would use pork butts and ground beef together if she couldn’t get pig heads. She would press it in to pans. It was really good.
-
One of the natural components in head cheese that gives its characteristic texture and binding qualities is the gelatin. Head meat, connective tissue, tendons are all high in collagen which when cooked down extracts the gelatin and when cooled, holds the loaf together. Some people don’t care for the texture since it is so unfamiliar, but once you get past the newness of it, there are some great flavors from the traditional seasonings used in old-world style head cheese and souse.
@NDMike , I can tell I am preaching to the choir here!
It’s really too bad some peoples entire perception about a food is built upon a mental image about that food and doesn’t include actually tasting it first. If you try something first and don’t like it, then hey, no problem and move on.
-
processhead…yep people are just too afraid to try things. Have you ever had tiger meat?
-
@NDMike What I grew up knowing as tiger meat was raw, seasoned, ground beef.
Are we talking about the same thing?Paul
-
@NDMike What I grew up knowing as tiger meat was raw, seasoned, ground beef.
Are we talking about the same thing?processhead…yep. Around here it is very lean pieces of beef that is ground, lots of spices added, and usually has chopped onion and green pepper in it. It is great on a snack crackers like Ritz. I love the stuff. When we hang out and have driveway beers with the neighbors we often will go through a half pound of it.
-
processhead…yep people are just too afraid to try things. Have you ever had tiger meat?
@ndmike Never had the opportunity, what do you compare it to?
-
Chef the texture is similar to a liver pate but more course. It is spreadable. The flavor is peppery with hints of garlic and onion. Then there is some crunch from raw onion and raw green pepper. There is a 1 raw egg put in per lb to help with the bind.
-
Chef The uncooked beef is so different in flavor than well done cooked beef. If you like your steaks or other beef really rare, then the flavor is not too different than what you are accustomed to. The seasonings are what make it so unique.
-
Tiger meat recipe?
I have tried to make it but can’t get it right -
glen I found this.
-
Chef the texture is similar to a liver pate but more course. It is spreadable. The flavor is peppery with hints of garlic and onion. Then there is some crunch from raw onion and raw green pepper. There is a 1 raw egg put in per lb to help with the bind.
@ndmike Sounds extremely interesting. I can think of several applications. Not sure where I could get some.
-
processhead…yep. Around here it is very lean pieces of beef that is ground, lots of spices added, and usually has chopped onion and green pepper in it. It is great on a snack crackers like Ritz. I love the stuff. When we hang out and have driveway beers with the neighbors we often will go through a half pound of it.
@ndmike sounds a lot like steak tartare. Eaten my fair share over my lifetime
-
YooperDog said in Meatgistics Podcast: Rack em' Up!:
@ndmike sounds a lot like steak tartare. Eaten my fair share over my lifetime
Thank you, yes, I was trying to remember the name of the other raw dish. Thats the one.
-
YooperDog it is very close from what I have read.
-
Tex_77 What is Pittsburgh Style? I’m a “burgher” for my whole life and I’ve never heard of that.
-
Tex_77 What is Pittsburgh Style? I’m a “burgher” for my whole life and I’ve never heard of that.
badfire2625 Quick sear on either side and very rare purple interior.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
