Meatgisitcs Podcast: Full of Flavor
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Tex_77 lengua smokes up great!!
sliced thin makes a great sandwich. Best though cooked down in a crock pot until it falls apart -
Also, we want to know if you want the section under Waltons community to report bugs and to offer up ideas on upgrades?
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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Regular-Contributors and Power-User and anyone else Ideas for Will it BBQ?
Jonathon Is there a podcast today 10-22-21?
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Like vs Dislike.
I use the “like” as an acknowledgement for someone who replies to my comment or a post that is interesting to me. Just a thumbs up! -
zbigjeff We forgot to flip it live on Youtube, but this is the one for today, we just released it. I checked and it is the correct one and you can just watch it from the post above. I hope I am understanding your question?
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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Meatgisitcs Podcast: Full of Flavor
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 as Jon and Austin discuss a bunch of new flavors to try out from Walton’s! They eat a bratwurst with chocolate mole added, dive into which seasonings are not on their shortlist of favorites, and help shed some light on what’s really happening to independent ranchers.
Meatgisitcs Podcast: Full of Flavor
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gus4416 Sorry, I’m not understanding what it is in reference to? Its the end of a long but awesome week so I am like 50% brian strength and that’s not a Jon who is going to be able to answer anything other than a straight meat question or something!
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zbigjeff We forgot to flip it live on Youtube, but this is the one for today, we just released it. I checked and it is the correct one and you can just watch it from the post above. I hope I am understanding your question?
Jonathon Yes, you are understanding. Thank you.
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Also, we want to know if you want the section under Waltons community to report bugs and to offer up ideas on upgrades?
Jonathon I think that would be a good spot. Maybe Meatgistics bugs or something like that. I think it would be nice if we see some issues to one place to post the issues if their are any. Otherwise they can get lost done rabbit holes.
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I think it is fine if we keep the dislike but I would like it to give a are you sure question or something like that. I have fat fingers and I often hit dislike with my thumb while I am scrolling Meatgistics on my phone.
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Regular-Contributors and Power-User and anyone else Ideas for Will it BBQ?
Jonathon here is one for you for Will it BBQ? It might be interesting lol! It is technically meat!
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Jonathon here is one for you for Will it BBQ? It might be interesting lol! It is technically meat!
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Dr_Pain I’m not gonna lie. I eat those when I’m deer hunting. Nice little snack.
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Dr_Pain Neither sounds good to me.
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bocephus said in Meatgisitcs Podcast: Full of Flavor:
Dr_Pain Neither sounds good to me.
LOL!! I guarantee you that you could be converted
Dr_Pain Jerky and snack sticks, maybe a candy bar when I am hunting.
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Regular-Contributors and Power-User and anyone else Ideas for Will it BBQ?
Jonathon Eye balls? cow or goat?
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ND Mike me and my kids like em too.
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Just got around to watching the podcast. The drop in rancher share of price from 35% to 14% caught my interest. Went back to check and on our last half a beef, 60% of total cost went to the local rancher and 40% went to the local processor. Like the fact that 100% of the cost started in our country. Not to mention it’s always great meat.
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