Help us grow!

[Lance]

I found meatgistics a few years ago from a YouTube video y’all put out about sausage casings. I was looking into changing from hog casings to collagen for my business

[Gmoran]

Also we do a Tool of the Week post, maybe you guys could do a seasoning of the week. Lay out what’s in it, main flavor profile, what can all be made with it, and what things can be added to it to elevate the end product.

[Snacks]

I was looking to process my venison myself… I googled landjaeger and found a video of you explaining the whole process., and then they have Waltons… I could order everything I need and learn how it’s done…!Then I joined Meatgistics , the community is so helpful, I read as much as I can. My friends say the products I make are awesome!! Thanks to all of you…!! Thank you

[johnsbrewhouse]

It’s been so long since I found Walton’s through a Google search looking for processing products. I just went through the site and found the Meatgistics pages and kind of lurked for several months before I decided to engage.

[ND Mike]

Jonathon I actually heard about Waltons from my brother because he ordered all of our seasoning from you guys. He said Walton’s had a ton of videos on YouTube. So I started watching the videos and heard Meatgistics mentioned. I then went to Walton’s webpage and found Meatgistics. The rest is history. I joined that day and found a community that I didn’t even know I needed. I sure am glad I did.

[Bob Stehlik]

I found Walton’s while googling to find a serrated slicer blade. I found it here at a good $$ and with great CS. That was back in early 2018. I realized that Walton’s could be my “One Stop Shop” place I had been looking for. I kept coming back and finally started engaging in Meatgistics in July, 2018. After being a member of the Community for a while, I decided to broaden my horizons and start making things like breakfast sausage, brats and jerky. I feel as if I have found a Home here and can ask anyone of my Meatgistics Friends for advice or ideas.

[ND Mike]

Jonathon to piggyback on your point. I think a big draw to Meatgistics was that the community was able to have direct communication with you and Austin. That is something that is very uncommon in this world now. I know, through no fault of your own, that you guys have had to be away due to other duties. I hope things will get back to a more normal for you guys!!!

[Dr_Pain]

I understand that the Meatgistics platform should drive more sales at Waltons but as said above there is only so much content in the sausage making. To expand and diversify you should consider making/adding your user recipes. I am recipe driven in my online searches. If someone searches for boudin on the WWW they should see my recipe from and center and should be driven to Meatgistics. With enough tried and true recipes people will stay and eventually will buy equipment, seasoning etc…

In my opinion and after discussing with Chef we should have a moderated only section for the user recipe to prevent the clutter of our conversation. Only thing that should be in the thread would be tools, techniques and seasoning (with hyperlinks). We also need to standardize the format and look.

Another idea in the same vein would be if Walton would promote Meatgistics in each of their products or equipment. It would be nice to have an easy hyperlink to a real recipe from Walton’s to Meatgistics. Many times I peruse the seasoning and don’t have a clue as to the application. Having a recipe would drive me to buy more stuff to try.

[Tex_77]

Dr_Pain I don’t know if you use it or not, but the chat function is a great tool to converse with other members, if it isn’t something that everyone would need to see, etc.

[Dr_Pain]

Tex_77 I do use it… any reason for the comment? Was my suggestion out of line?

[Tex_77]

Dr_Pain No, just wanted to make sure you knew that function was out there.

[RON PARRISH]

Tex_77 Looking back I cant remember how i found it either saw it advertized on outdoor channel or searched on line. What I do remember is thinking WOW these guys actually talk to their customers and answer questions personally. I thought that was really cool. So I think that is a very important thing for new people to see. It sets you apart from most places

[mrobisr]

Not knowing your advertising budget, but outdoor magazines, hunting and fishing events, BBQ and other cooking events, and military events are all places that have the people you want.

[glen]

I was browsing your website and happened to notice you had a forum. Don’t think it was as noticeable back then

[Tommy B]

glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?

[Tex_77]

Tommy B You are going to want to ice bath. Even though the ambient temp is cold, an ice water bath will cool it much faster and set the casing. Also you can use the magnify glass at the top to search for different topics.

[glen]

Tommy B Ice bath with a lot of ice will cool many times faster than air and a very fast cool down is what is needed

[Tommy B]

Tex_77 thanks for the info

[Tommy B]

glen thanks for the info

[Jonathon]

Thanks everyone for responding. Few things and forgive me if I attribute questions to the wrong people
Gmoran Thank you, that reminded me that we did have a seasoning of the week for social media posts. I think I will start that back up, we have enough content already shot for that to fill in any weeks we can’t do one.
Tex_77 We will have more regular cooking segments in the future for sure. We sort of started that with some things like the deep dish chorizo pizza, spaghetti sauce, stuffed chicken and what not but we will ramp some of that back up
ND Mike and @RON PARRISH Yeah, its the difference between a small company and a large one. Actual final decision-makers here still interact with our customers so there is a real penalty in getting things wrong. it also make making changes a little easier. Austin and I were talking about our grinder warranty and wanted to make a change, so he just made the call and it’s basically done! We are working on some verbiage and logistics stuff but stay tuned for more info on that.

Dr_Pain That’s the big one. If we had the user recipes section where it had some sort of form-based submission that might help? I’m gonna get Rachel looking into that one. Then we could even post them to social media and give the user and the site credit.

My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.

Thanks guys, keep the suggestions coming if you have them!