Jonathon bocephus wvotrfan, good Eyes & good job.

dawg That is the bottle of oil i got for the bamboo boards. Not it. bocephus While that is not the goal, I guess it is having that effect!

wvotrfan They definitely take it to a new level. Nice to be able to use a straw, especially while driving.

HerbcoFood I still think there will be some pepperoni pizza involved in the menu.

HerbcoFood Yes, I would only eat it in something else. Not for consumption by itself, it’s not actual meat just a sometimes useful replacement. Bob Stehlik Ground everything, no trimming at all. In hindsite I probably should have trimmed off some of the fat. Denny O I think that is a fair statement, I should have checked his pockets! I also took the left over fat and gave it to my dogs in their food. Oh my god, it was like washing the bowls cause they both licked them CLEAN!

PatrickB Got it now!

More like sausage taste fest!

dawg d**n east siders lol.

Jonathon Dairy farmers remove the calf from the mother and feed milk replacer. Thats how they are able to get milk from the dairy cows…they can’t lactate unless there has been a pregnancy.

Another great podcast! On subject of nitrogen, some plants already are able to pull nitrogen from the air (soybeans, peas, alfalfa, clover, etc.). That is why they rotate crops. Soybeans put nitrogen in the ground for the corn to use the next year. On ranches, we like to see a lot of clover in the pastures because if takes nitrogen from the air and puts it in the ground for other grasses to use. Ranchers in wetter climates try to get as much clover growing as possible, but it can be hard to get growing.
Getting more species of plants to pull nitrogen from the air has been tried for many years. It is a great plan if it could happen and would help the environment a lot. It’s not that crazy of an idea. As legumes species already do this.

Jon elbowed the knife trying to get cut again

Use coupon code at MEATY20 at https://readyrest.com/ to get 20% off your Ready Rest and you get free shipping for all orders! Made in the USA and made by a good guy who stuck with us through a few rough technical issues on our side!

When eating some of these less than pleasing food products, they need to call some warehouse or store employees in and have them test it so we can get a true raw critique from the store employees and some fun viewing/listening.

Jonathon you guys are going to get prions eating brain! I’ve got a few more suggestions, see below:

Nutria
Balut
Sea Cucumber
I know it would be illegal but I’ve always wondered if meadowlarks taste like quail…they sure are abundant. Dang state bird designations…

PatrickB A good Ribeye or Rib Steak if you like the bone (I do) is very forgiving.

I can’t believe Jonathon our local conspiracy theory guru sent his DNA to a government database.

I also can’t believe Jonathon is blaming Dillons for his bad steak, when there is clear evidence he doesn’t know how to cook steak

Ridley Acres Not yet, I am not putting them on the site until we have them and they are confirmed ready to go. They will be an add on and we will probably do some sort of combo deal when they first come out/ ND Mike You are welcome, thanks for continuing to frequent our community!

bocephus we are located North of Brainerd about 30 miles.

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 snack sticks.

Jon and Austin speak with Curtis Harper, COO of Western Legacy Development Corporation, to hear exactly what it takes to start up an 8,000-head-a-day cattle facility. What is the perception of those already in the industry? We talk about the positives and negatives one will definitely encounter in this venture to build the biggest plant in North America.

PatrickB Sounds like it was a great success and fun was had by all.

Another great podcast. I think you should have these two on once every quarter. I love hearing their stories. Especially about the lean, hungry, and up and coming years at Waltons! These two helped build a strong fondation for a company that I love doing business with.

Grimpuppy I’m with you on this one.

HerbcoFood said in Meatgistics Podcast: Chicken Cereal:

Jonathon the guy over here who thinks mashed potatoes are horrible thinks cold fries are good? Did you grow up under power lines!?!?!?!?!?!?! 🤣

Gud’n!

Jonathon that one sounds really interesting. I really like to lose myself in a good book.

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 snack sticks.

Listen along as Jon and Austin discuss what they might eat next, sounds like a snake is on deck! Enjoy breakfast sausage? The guys look to add an insert to the quick patty maker to do just that. They also show off an exclusive Brat Fest 2022 hat and try a Japanese beef stew treat and could Jon eat mashed potatoes again?

Fried potato cakes from leftovers get my vote.

Great job with useful information

bocephus the hybrids now days well surpass that saying, they could plant 2nd week of June and with right moisture and temps it would hit knee high by the fourth.

Jonathon 🤣

twilliams I brought a bag of the Buffalo Wing Ranch home and I have been using it as a shaker seasoning. So far I have made eggs (mid-level) and chicken (really good) and I will be making shrimp with it. We have a Walton’s Exclusive Seasoning coming out soon, it is called Zesty Citrus Garlic Mojo Seasoning and Austin and I have talked about it a bunch, but this will be the next one I think.

Jonathon Will do

RafterW only the spine on the top fin

Craig Rice Sad, just sad. Even the wild organic stuff is no good in spots.

Jonathon you obviously haven’t had DQ Chicken Strips. The big question on the ice cream at DQ is, what flavor of Blizzard are you getting?

Jonathon you would absolutely get tired of living there. The brutal winters for one, the other is unless you pick a town to live in having to drive hours for groceries, gas or supplies. But if you live in town it doesn’t have that wide open range freedom feel. Working on projects and need something, then forget something else By the time you get back home. Everything is more expensive. Yes it’s beautiful and relaxing, it definitely has its positives and negative’s.

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 snack sticks.

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.

So… https://abc30.com/fresno-food-processing-plant-fire-saladinos-foodservice-amonia-leak-employees-evacuated/11811148/ I don’t know, maybe I was wrong but I really feel like what is happening is more just a breakdown of infrastructure and having turnover in jobs, so less experience. Could be wrong though.

Plus you could start looking to local suppliers like the neighbors cats or dogs. Really cut out the middleman.

Or you can use Brave it use either account to sign in.

Order up some Jalapeño sausage seasoning to try.

Jonathon What is the spice you use that has the ample citrus flavor to it?

Great podcast guys thanks

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.

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!

PatrickB
Great podcast! What an interesting guest.

Jonathon it is absolutely crazy how high prices have gone up. I have 3 kids at home and a fourth kid that is just like my own (who is here all the time) that are eating us to the poor house! Lol! Not really laughing though because this sure is crazy.

Jonathon that’s funny!

Tomorrow should be a good one

bocephus I think my Dad has the stuff I made. I made a small step stool, a tool box, a electric cord wrap, a welding chipping hammer, and a C-clamp. I’m sure I made more stuff but that is what I remember.

You two need to read the plastic wrap suggestion again, you have taken it way out of context.

Bob Stehlik that’s a neat little area of town, not as nice as it used to be. We still make our way there a couple of times a year when visiting family.

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.

Listen along as Jon and Kurt Ratzlaff from Backcountry Hunters & Anglers (BHA) get together again and discuss a little of everything. They dive into the deer processing class coming to Walton’s January 8th, new Walton’s and BHA associated products, and did somebody say… beer? Hear that and other meat news and stories now, enjoy!

calldoctoday Me too, I’m sure it was a good one. I haven’t even heard it lol

Great Job today with you & Austin & Mr. Brett as well as all the support team. What a great show & what a list of potential prizes. Wishing all of you & your families a wonderful holiday season. Don’t work too hard before the clock strikes Midnight.

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.

Listen along as Jon sits down with Eric Brown from Pass It On Outdoor Mentors. They dive into the great work Eric and his team do year in and year out, talk proper hunting etiquette & how not to burn bridges with owners over their land. Plus, spring-loaded birds? Hear all that right now, with Meatgistics!

Watching dogs work birds is one of my favorite parts of birding.

RafterW I was picturing this scene in my head even before Austin said it…hahahaha!

bocephus yeah…that is where I’m at too. When I was bulking up to play college football I could eat a ton of food and in 4 years was finally able to get to 270 lbs! My last year playing was 1996.

Now I hover at 250-265lbs just depending on what food I spend too much time looking at!

If this keeps up we will be having cornbread & milk or rice & milk for Christmas breakfast.

Ridley Acres said in Meatgistics Podcast: All Sheeps and sizes:

Offal in high demand becomes offal expensive! haha I crack myself up sometimes

Now that is some funny stuff right there

Having a listing of most liked seasonings by intended product would be a cool feature.

wdaly I’m right there with brother. That’s the only way I go.

I’ll guess 16,438. Steaks in summer once a week, in winter twice a month.

Michigan, CWD and Covid! Sounds like a “Ted” talk… Nugent that is.

bocephus yep. We have lots of muskrat up here too.

RafterW Correct, add 1% to the total meat weight.
You can definitely experiment with this percentage. We have found that sweet and heavy onion seasoning blends do well with 0.50% garlic added.

Ridley Acres ND is a right to work state so you can be fired for just about any reason. If she would have stayed and made her boss fire her she wouldn’t have been able to get unemployment because it is considered insubordination.

Finally caught up on the last three podcasts. As always, well done guy’s.

Was going to ask what the Meatgistics changes we’re going to be. Sounds good.

Nice job @Jonsey. Nice to put a face to a name.

Who’s this Austin dude… LOL. Been awhile.

Testing to see if posting works

processhead thanks

Tex_77
Above and below… Interesting.

Jonathon
You mentioned Louie’s finer meats. From where? There is one of the same name very close to me. They’re stuff is awesome.

Nice job guys!

Although it has nothing to do with what we do on this site, I just want to thank you for bringing up and mentioning our armed services. The debt we owe them is immeasurable.

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.

Jon & Austin talks with Dustin Strickland from Strick’s Deer Processing & Specialty Meats out of Hattiesburg, MS. They talk about his process of experimenting with unique and traditional flavors to get that exact flavor profile. Plus, will he help Austin beat John in a future mystery meat segment? Listen and enjoy!

Strick’s Specialty Meats:
https://www.stricksbbq.com/specialtymeats
https://www.facebook.com/stricksdeer/

Jonathon good info on what is happening in the processing field. I agree that these guys are artisans.

Had no idea such a program was out there. Good for them! Great guests.

Then there’s Jonathon. You just had to touch on the mouth feel thing. Just except it, they knew it, we all know it, we all use it, it’s a part of us. 😁😉👍

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.

Listen along as Jon and Austin discuss the Lonestar tic and the loads of fun you have after bitten by one, snakes at Jon’s house, and the price of corn is gonna go up. Enjoy this and other meat news with Meatgistics!

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.

Listen along as Jon and Patrick discuss veal, sample some seasoning, and try to figure out what’s really in Subway’s Tuna Sandwich. Hear that and other meat news right here right now!

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.

Listen along as Jon and Patrick discuss where the best beef in the world comes from. What regions lay claim that their beef is best? The answer might surprise you! Find that out and other fascinating meat stories with us, enjoy!

I saw an armadillo on the side of the highway the other day. The wildlife is going crazy around here.

GWG8541 That is an awesome story! bocephus He still can’t taste much from Covid and he knew how badly I wanted to eat them so he was polite. and allowed me to gourge myself. I gave a few to some people here who have never had them, or had not had them in a long time to enjoy.

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.

Listen along as Jon & Austin talk to Meatgistics user (and Austin Walton Doppelganger) gChart about farming technology and what is being done to improve yield and performance by his company www.precisionplanting.com. Austin also gets shot by Jon as a penalty for not being able to guess the meat or the seasoning in the mystery meat segment!

Austin, congrats on the on-the-way “lil-salty”. I’m catching up on all the old podcasts from yesteryear, every night, sitting on the front porch sipping on two fingers of bourbon/wiskey. I really enjoy listening and learning from you two, and your guests.

I have only seen one bear and from a distance. But just being in the same area is disconcerting.

Yay, very expensive and if it was my money I probably wouldn’t do it but since Walton’s was paying I was happy to try it! Just kidding, I try not to abuse the budget but this was just too interesting to do!

Tex_77 Why is this still here?

-> shutbok a day ago

Razer synapse not working

I’ve never used their pellets, I generally use bbqers delight, but their grills really are a good product. I don’t own one, but I work part time at a dealer, and we have a burn unit we use to cook on, and I would like to trade in my GMG for one, if my wife ever relents, lol.

there is a wine and brewing supply store that also has cheese making supply’s , I think they had classes before this pia virus

This was a cool podcast.

glen bunch of Carrie Nation’s! 🍾 🔨

Jonathon
It’s all cool. Always entertaining.

In-house we refer to this as Jons BlackPill episode!

Jonathan what is this trailer grill you speak of? Let’s see some pics!

Jonathon
Yep. Remember that. Powerful!

PapaSop He’s got his weight loss journey and his interesting sausage and meat things he comes up. he has enough, I’ve determined it is you!

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.

Listen along as Jon talks about additives and when to use what additives while making sausage or jerky. Also, he is solo today as his co-host is still out with Covid-19, which is ironic as Jon just got back from his 10-day quarantine!

I’m glad I was working so I didn’t have to watch it. Still proud to be from WI, and still a packer fan

great show guys

thought this was supposed to be on at 2:00 p.m.

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Too early at Walton’s to enjoy a tasty beverage on this day, but if they could I’m sure Jon would pick something sour. Austin Smith enjoyed his favorite, Mountain Dew.

Listen along as Jon talks to the owner and operator of Kinetic Connection Outdoors, an outfit that specializes in big Kansas White Tail. Owner-operator Austin Smith is not only great at hunting but listen to him play his guitar and enjoy his love of life!