Meatgistics Episode: Playing Possum
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Meatgistics Episode: Playing Possum
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.
What we talked about:
Meatgistics Episode: Playing Possum
Listen along as Jon and Austin eat… Possum. They find out if this particular protein actually makes for good eats or not. They discuss new punishment options for their weight loss challenge and what’s worse, the wheel of torture or a vegan diet? You help decide.Meatgistics Episode: Playing Possum
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
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Tex_77 I would be willing to cook some more possum for you and steal some of Jon’s seasoning if you’d try it out! Lol
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Austin that is really really tempting, let me think about it.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Jonathon Now you just insulted my first dog, a yellow lab and yes the name came from Hank Jr.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Austin Lake of the Woods, shore lunch nothing better than fresh caught walleye on the shore.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by bocephus
Jonathon are the mugs on the sink new? Or the stuffer tubes behind Austin.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by bocephus
Jonathon They (wild boar)are starting to move into North Dakota from Canada
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Austin thanks for answering my questions. I hope your kids keep it a family business and by the sound of your voice, I know you do to. Great podcast guys.
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Had a customer make possum snack sticks and they were good
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Departing Contestant so what you are saying is, its probably the person cooking that is the problem?
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Tex_77 i will not go that far. I had a customer that also trapped and hunted and he was always giving me snack sticks made from what he called “the dumb animals”. He felt that his trapping and hunting skills were so pathetic that what he was doing was taking out the dumb ones. I know there were people down by the farm that ate possum regularly. It might have to do a lot with the diet of the possum that was sourced. Same with hogs that have a slop diet compared to hogs that are fed well. Still when you factor Jon’s culinary skills into any equation…462
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Tex_77 That was my thought, should have allowed you to cook it to perfection, although it was fun to see the look on their faces and reaction when they tried it.
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It was disgusting and much like Austin with Beaver tail nothing will ever convince me that this could be good no matter how it was cooked!
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FYI, dont look in this one for the super secret thing…it doesn’t make an appearance because of how fat/wide I have gotten. Sorry!
*** I was wrong, it does appear in this!
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PatrickB Aw, you haven’t tried possum sausage with sweet taters? Just think of what you have been missing…
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Jonathon to your comment about feral hogs in Kansas. They’ve been here, primarily in the boarder counties on the KS/OK line. The state and USDA have eradicated them with helicopters in the past. I remember the last time they came and gunned them down, if I had to guess it was around 2010. Some time before that, I remember my uncle and brother going into Barber and Comanche county and hunting them, guessing that was around 2004.
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I also believe habitat becomes an issue in the western portion of the state. The areas they seemed to exist in need a mix of cover and food. West of I35 you’ve got plenty of food, but lack the cover.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
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