What we talked about:

Listen along as Jon and Austin discuss the meat sweats! They talk about upcoming guests, show what it means to be a true Patriot, and chow down on some new flavors that both happen to include ginger. Plus meat matters, and a review of a new commercial collaboration, enjoy!

Meatgistics Podcast: The Meat Sweats

What we talked about:

Listen along as Jon and Austin discuss what (or what not to) put on a steak. They talk about potentially unusual methods of dry curing, argue about cheese temperature, and show off some seriously patriotic new threads. You won’t want to miss this, check it out!

Meatgistics Podcast: We the People

What we talked about:

Listen along as Jon and Austin eat food! We received a tremendous amount of seasonings from Excalibur, help us pick our new favorites. Jon is also on the hunt for crazy news stories, 4 out of 5 meat eaters recommend this podcast, hope you enjoy it!

Meatgistics Podcast: Cases of Seasoning

What we talked about:

Listen along as Jon and Austin reveal the list of not-so-typical proteins they will soon loath to consume. What is Nashville Hot, and is it overused? This and all your meat processing news in one awesome location. Check out the Meatgistics Podcast.

Meatgistics Podcast: Return of Will it BBQ?

What we talked about:

Listen along as Jon and Austin try out some juicy drumsticks that helped get their tenderness from pineapple?! They also, drumroll… reveal their plans for Brat Fest 2022 at Walton’s headquarters in Wichita, KS. More details to come. But for now, relax and get caught up on all things meat news and processing related with the help of the Meatgistics Podcast.

Meatgistics Podcast: Almost Summer

What we talked about:

Listen along as Jon and Austin are back from their trip to Montana, so naturally, they have stories. The guys also play guess the protein and seasoning, plus somebody takes a shot with the salt gun. New blade alert and all things meat news.

Meatgistics Podcast: Stay Sharp

What we talked about:

Listen along as Jon and Austin are stuck in the truck traveling to Missoula, MT, as they head to Rendezvous put on by BHA. They spot wildlife, talk meat news and fight the urge to pee. Check it out and enjoy!

###Meatgistics Podcast: On the Road

What we talked about:

Meatgistics Podcast: Just a Spoonful

Listen along as Jon and Austin do a taste test. Austin has brought some peculiar eats with him. Can Jon guess what it is? Also, relief is now available for those who suffer being bit by the lone star tick if they want to consume bacon from genetically modified pigs. Oh, and by the way, how early is too early to talk about probiotics? Enjoy.

Meatgistics Podcast: Just a Spoonful

What we talked about:

Listen along as Jon tries out a raw meat diet, for the episode at least. He consumes three different raw proteins and gives a full report on his instant reaction and his feelings the next day. Plus, some pretty exciting meat matters topics to round it out. I hope you enjoy it as much as Jon did!

Meatgistics Podcast: Stay in School

What we talked about:

Meatgistics Podcast: The Rarest of Them All

Listen along as Jon tries out a raw meat diet, for the episode at least. He consumes three different raw proteins and gives a full report on his instant reaction and his feelings the next day. Plus, some pretty exciting meat matters topics to round it out. I hope you enjoy it as much as Jon did!

Meatgistics Podcast: The Rarest of Them All

Equipment

Walton’s 12 in Meat Slicer
Marinade Express Vacuum Tumbler - Pro
6 Tray Vegikiln Dehydrator

Ingredients

Pheasant
Teriyaki Jerky Seasoning
Brown Sugar
Water

Preparation

Skin and cut of any fat from the pheasant breast. Put it in the freezer to get at least a partial freeze.
Slice in to thin pieces (approximately a 1/4 inch) using the Walton’s 12 in Meat Slicer.

Mix together Teriyaki Jerky Seasoning, 18 % water and 20 % brown sugar. Add to sliced pheasant and add to the Marinade Express Vacuum Tumbler - Pro.

Cook

Bake in the oven at 225 F. Cook until internal temperature is at 165 F. Remove from oven and place in the 6 Tray Vegikiln Dehydrator on the highest temperature setting for about 5 hours.

Shop waltonsinc.com for Walton’s 12 in Meat Slicer

Shop waltonsinc.com for Marinade Express Vacuum Tumbler - Pro

Shop waltonsinc.com for 6 Tray Vegikiln Dehydrator

Shop waltonsinc.com for Teriyaki Jerky Seasoning

Watch WaltonsTV Gamebird Gourmet: Pheasant Jerky.

What we talked about:

Jon and Austin taste test some cudighi sausage prepared two ways, as well as our NEW jalapeno pork sausage seasoning and chew the fat on all current meat news and happenings. Enjoy!

https://www.calbeef.org/Media/CALBEEF/Docs/ca-retail-rd-toolkitfinal.pdf

Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

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!

yeah, the new packaging doesn’t say marinade any more. I’m sure it would still be fine. But I tried all the ways it says on the newer packaging. I use the chicken on the run as a wet and a dry, so a wet batter then dry finish if desired. If too dry hit with some spray on top to crisp. All in the air fryer of course lol

What we talked about:

Listen along as Jon discusses Walton’s experience at Pheasant Fest 2022. We had a great time getting to know customers and other vendors at the booth. He also dives into his time on the wild game cooking stage, goes over meat news, and more.

Meatgistics Podcast: Pheasant Fest Round-Up

What we talked about:

Listen along as Jon is joined by Independent food production professional Larry Goering. He’s been a process engineer with over 30 years of experience. He’s worked with beef, poultry, and pork, both raw and ready to eat. He currently helps design smaller meat processing plants. We hope you enjoy our conversation!

Meatgistics Podcast: Meat Plant Design

What we talked about:

Listen along as Jon speaks with Rebecca Thistlethwaite, she’s an Extension Outreach Specialist and the Director of the Niche Meat Processor Assistance Network at Oregon State University. She has owned a ranch and has even written two books regarding the raising and selling of ethical meat. Plenty to talk about this week! We hope you guys enjoy! We know we did!

Helpful Link

Niche Meat Processor Assistance Network

Western Meat School

Meat Processor Academy which launches March 22nd!

Meatgistics Podcast: The Ethics of Veal

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