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Meatgistics Podcast: Wild Eats!

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In 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 sit down with Tex_77 of Meatgistics. They try… Mountain Lion! They go over the process of cooking it and what seasonings they think they might try next time. Oddly enough, they swear it reminds them of another protein. Plus, be on the lookout for the new Waltons.com!

Meatgistics Podcast: Wild Eats!

]]>https://waltonsdev.nodebb.com/topic/5194/meatgistics-podcast-wild-eatsRSS for NodeThu, 10 Sep 2026 20:30:53 GMTFri, 25 Mar 2022 18:03:13 GMT60<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Mon, 28 Mar 2022 15:24:26 GMT]]>Jonathon What is the spice you use that has the ample citrus flavor to it?

]]>https://waltonsdev.nodebb.com/post/74162https://waltonsdev.nodebb.com/post/74162Mon, 28 Mar 2022 15:24:26 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Sat, 26 Mar 2022 04:19:21 GMT]]>Tex_77 said in Meatgistics Podcast: Wild Eats!:

Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.

You are correct, it is mustard oil, but I think it would go well with horseradish brat if you could find a way.

]]>https://waltonsdev.nodebb.com/post/74016https://waltonsdev.nodebb.com/post/74016Sat, 26 Mar 2022 04:19:21 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Sat, 26 Mar 2022 03:35:41 GMT]]>Grimpuppy Folks have the same problem when trying to make Al Pastor into a sausage, acidity and the bromelain enzyme.

]]>https://waltonsdev.nodebb.com/post/74011https://waltonsdev.nodebb.com/post/74011Sat, 26 Mar 2022 03:35:41 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Sat, 26 Mar 2022 02:37:02 GMT]]>After our discussion at Pheasant Fest regarding eating mountain lion. It tasted and texture was a lot like pork loin and you two agree.

]]>https://waltonsdev.nodebb.com/post/73998https://waltonsdev.nodebb.com/post/73998Sat, 26 Mar 2022 02:37:02 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Sat, 26 Mar 2022 01:44:32 GMT]]>Tex_77 said in Meatgistics Podcast: Wild Eats!:

Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.

I’m with Tex_77 on this. I think the problem with pickled anything added to sausage is the low pH from the acidity of the vinegar and the effect it has on the bind of the meat mix.

]]>https://waltonsdev.nodebb.com/post/73996https://waltonsdev.nodebb.com/post/73996Sat, 26 Mar 2022 01:44:32 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Sat, 26 Mar 2022 00:43:22 GMT]]>Grimpuppy I’d think the vinegar may denature the protein or casing. I was also told once that they don’t use horseradish in the pickles, and that the heat came from mustard oil. These pickles had about 2 months of age on then so they had mellowed a bit.

]]>https://waltonsdev.nodebb.com/post/73993https://waltonsdev.nodebb.com/post/73993Sat, 26 Mar 2022 00:43:22 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Sat, 26 Mar 2022 00:33:56 GMT]]>Jonathan since you have had Porubsky hot pickles now, what do you think about grinding some in with some horseradish brats? The pickles would have to be wet. I dehydrated some and all the heat and flavor disappeared so that was a no go.

]]>https://waltonsdev.nodebb.com/post/73991https://waltonsdev.nodebb.com/post/73991Sat, 26 Mar 2022 00:33:56 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Fri, 25 Mar 2022 21:15:28 GMT]]>Tex_77 said in Meatgistics Podcast: Wild Eats!:

processhead there’s no way i could ever tell the difference between pork and mountain lion loin.

It surprised the hell out me. The lion was leaner of course, but the flavor is very close.

]]>https://waltonsdev.nodebb.com/post/73975https://waltonsdev.nodebb.com/post/73975Fri, 25 Mar 2022 21:15:28 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Fri, 25 Mar 2022 20:42:21 GMT]]>processhead there’s no way i could ever tell the difference between pork and mountain lion loin.

]]>https://waltonsdev.nodebb.com/post/73971https://waltonsdev.nodebb.com/post/73971Fri, 25 Mar 2022 20:42:21 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Fri, 25 Mar 2022 19:28:20 GMT]]>processhead Yeah just like Johnny Boy was saying, they lounge a lot, also have a pretty simple diet. Especially those ones that live off cattle…

]]>https://waltonsdev.nodebb.com/post/73968https://waltonsdev.nodebb.com/post/73968Fri, 25 Mar 2022 19:28:20 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Fri, 25 Mar 2022 18:48:37 GMT]]>A guy I know shot a lion a few years ago. He shared some loin with us, which we grilled.
It was probably one of the least-wild tasting meats I have ever had.
Very light colored, fine textured meat and reminded me of pork loin.

]]>https://waltonsdev.nodebb.com/post/73965https://waltonsdev.nodebb.com/post/73965Fri, 25 Mar 2022 18:48:37 GMT<![CDATA[Reply to Meatgistics Podcast: Wild Eats! on Fri, 25 Mar 2022 18:24:49 GMT]]>I’d try me some mountain kitty for sure, though I only know 2 guys who actually have the funds/drop of a hat time to do it.

]]>https://waltonsdev.nodebb.com/post/73964https://waltonsdev.nodebb.com/post/73964Fri, 25 Mar 2022 18:24:49 GMT