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    Topics created by Jonathon

    • Jonathon

      Samples of new seasoning
      General • • Jonathon

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      Jonathon

      twilliams lol nicely done!

    • Jonathon

      UNSOLVED New feature
      General • • Jonathon

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      Jonathon

      It was intentional! I had to take a pic for the phone live stream and decided to ham it up, it made me laugh so I went with it but I guess I do look a little like an ax-wielding murderer!

    • Jonathon

      Update to Meatgistics
      Non-Food Related • • Jonathon

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      Jonathon

      Changing this to thread tool as question. Sorry guys, this isn’t showing in my test category so I am going to be testing this in a live thread

    • Jonathon

      Livestream in 15
      General • • Jonathon

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      Jonathon

      twilliams I’ve thought of this alot recently as I wanted to make a guacamole brat. I’ve not gotten to it yet but I am fairly certain the best choice would be the salsa like you mentioned. The other option that might be good with it would be either the Sundried Taomoato Brat or go really out there with the Green Tea one. The green tea would be interesting because the seasoning already imparts a creaminess and adding Guac to that could be interesting. Of all of Excaliburs “Foody” line I would say the green tea was the most interesting, most people like the Smoked Gouda and Portabella one but I didn’t care for that.

    • Jonathon

      Meatgistics Podcast: Raining Meat!
      Podcast • • Jonathon

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      PapaSop

      Jonathon
      It’s all cool. Always entertaining.

    • Jonathon

      We are back!
      Non-Food Related • • Jonathon

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      Fat_Bob

      Jonathan We, the team, could blackmail him if you want. LOL

    • Jonathon

      Escali Precision Scale
      General • • Jonathon

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      Jonathon

      TexLaw Yeah, that wasn’t working for this one but I am happy to report that it is working perfectly now once I ran this reset. The problem is to figure out what 2 kg is you almost need another digital scale.

    • Jonathon

      Possible New Seasoning "Bracket"
      General • • Jonathon

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      processhead

      gChart

      I would jump at the chance to see a facility like that in operation.

    • Jonathon

      Minds.com
      Non-Food Related • • Jonathon

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      Jonathon

      Tex_77 Lol, the platform that’ll never actually happen? No! What we are planning on doing with social media is a huge scale back and basically, just point everyone to meatgistics if they have any questions. We spend too much time helping individual people on social media.

    • Jonathon

      Website update
      General • • Jonathon

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      lkrfletcher

      Can’t wait to see it

    • Jonathon

      had a bit of fun this weekend
      Bragging Board • • Jonathon

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      NDMike

      YooperDog, I am sad to see ice fishing come to an end. Hard water is my absolute favorite way to fish and I didn’t get out as much this winter as I wanted to. Oh well, bring on Spring!

    • Jonathon

      Quick Update
      Non-Food Related • • Jonathon

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      PapaSop

      badfire2625
      C’mon Man. You had me all confused for a bit. 🤣
      Yes… Tequila will help.

    • Jonathon

      Any ideas if this is a badger den?
      Non-Food Related • • Jonathon

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      cdavis

      Jonathon I can send some armadillos your way. We have plenty here in Southern Oklahoma.

    • Jonathon

      Taking advantage of good weather!
      Non-Food Related • • Jonathon

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      PapaSop

      Nice. 48 here yesterday. And then, snow while smoking sticks today. Argh.
      PXL_20210228_185147530.jpg

    • Jonathon

      New idea for humidity
      Smoking & Grilling • • Jonathon

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      smokinbubba

      Jonathon said in New idea for humidity:

      smokinbubba No, it was activated charcoal and it was an enormous failure. I was monitoring it with a dry bulb/wet bulb system I set up and it had exactly 0 effect. Disappointing but I am not 100% done testing yet.

      No such thing as an “enormous failure” just a need for further research.

    • Jonathon

      Wild Game: Walton's Tender Venison Jerky
      Wild Game • • Jonathon

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      Jonathon

      @paasop the flavor was spot on, it was delicious. Rubbery probably isn’t the right term for it but it wasn’t like classic jerky at all, very tender for sure. Trying to think of a different term than rubbery because that doesn’t sound appealing and this was really good/fun. Tender is the best I can come up with!

    • Jonathon

      Woodwind 24" pellet grill
      Smoking & Grilling • • Jonathon

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      Jonathon

      Tex_77 Yup, nice heavy cast iron, this thing works awesome!

    • Jonathon

      Meatgistics Podcast: Meatgistics a year-in review
      Podcast • • Jonathon

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      kyle

      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

    • Jonathon

      Sharing stories of home processing
      General • • Jonathon

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      zbigjeff

      Jonathon Responded to your email. Read it and smile. Please!!! This ex IT guy obviously had a short circuit.

    • Jonathon

      Recipe for Disaster: Trail Mix Snack Sticks
      Recipe for Disaster • • Jonathon

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      Jonathon

      Fat_Bob This was really really good, one of our IT guys fell in love with it so I gave him the rest and he was really happy. The gummy bears were disgusting! We have another truly terrible (worse than gummy bears) to release soon. I lost testosterone and manliness just thinking about it again.

    • Jonathon

      Meatgistics Updates
      Waltons Blog • • Jonathon

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      AdamCA

      Chef I appreciate the tip

    • Jonathon

      Team Blue and team orange
      Non-Food Related • • Jonathon

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      GWG8541

      Bob Stehlik Thanks Devil Dog

    • Jonathon

      Loading Tubed Casings
      General • • Jonathon

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      Jonathon

      blackbetty61 We felt pretty stupid when we discovered this method (thanks Joe Hell) and it is clearly better/faster. YooperDog I couldn’t agree more going from normal hanks or home packs to tubed made me use natural casings way more often. Previously I was uing collagen for almost everything!

    • Jonathon

      Sample hat
      Non-Food Related • • Jonathon

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      Buckmaster

      How’s a fella get one them hats???

    • Jonathon

      NWTF Freedom Bash Gun Raffle
      Non-Food Related • • Jonathon

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      Jonathon

      https://www.facebook.com/KansasNWTF For anyone who bought tickets or just wants to see people win cool guns, we are good to go!

    • Jonathon

      Walton's Hats
      Non-Food Related • • Jonathon

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      R

      Jonathon nice a bought a 10” slicer month or so ago that would be nice

    • Jonathon

      Would this work/Any engineers? (insane questions)
      Non-Food Related • • Jonathon

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      twilliams

      I am looking at you the same way your wife did with these questions, then came actual answers. Mind is blown. Just goes to show how dumb i am just being a maintenance technician and occasionally play with meat.

    • Jonathon

      Meatgistics University: Deer Processing at Home
      Wild Game • • Jonathon

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      PapaSop

      As Kurt said, a little different technique, but the end result is pretty much the same.

      Nicely done.

    • Jonathon

      Testing
      Roll Call • • Jonathon

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      Fat_Bob

      Austin If your really nice you might be able to get Jon to hook you up with a :bluehat: one. 🙂

    • Jonathon

      13th day of Christmas Livestream
      Waltons Blog • • Jonathon

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      badfire2625

      I’m so glad I’m not scheduled to work for this. I enjoy these so much, but because of my crazy hours and shifts I am always watching the replay on YouTube. Just gotta hope I don’t get overtime… I’ve never said that before…

    • Jonathon

      New Products coming soon!
      Waltons Blog • • Jonathon

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      Tex_77

      Jonathon I know another employee that may have permanently borrowed a different grill, so you should be ok.

    • Jonathon

      How well do you remember "Patton"
      Non-Food Related • • Jonathon

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      Tex_77

      One of the greatest movies of all time. The opening sequence is EPIC!

    • Jonathon

      How to see/hide emails from Meatgistics
      Waltons Blog • • Jonathon

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      Jonathon

      Hi guys, seems like over the last few weeks there has been some frustration with some people getting all emails and some not getting any of them. 1st, there was an issue with the site that has been fixed, so if your issue was that you were NOT getting emails and you wanted them we think that is now fixed!

      If you do not want to see every single email that we send when something is posted here is what you should do. The first thing to check is to go to the Walton’s Community Page https://meatgistics.waltonsinc.com/category/2/waltons-community and check below all the subcategories and see if you are subscribed or not. Subscribing to this will give you updates on any new post in this entire category. Picture below shows me as not subscribed
      pic1.jpg

      Next, you can go and subscribe or unsubscribe to individual sub categories like URGENT, which I am subscribed to in the picture below. This is a button at the top of the category page as pictured below.
      pic2.jpg

      Lastly there is your settings. Go to your settings by clicking on your pic in the upper right hand of any page and go down to settings. Then you have all sorts of notifications you can change the settings to.
      pic3.jpg

    • Jonathon

      And there shall be WAR!
      Waltons Blog • • Jonathon

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      Fat_Bob

      denny66 Nah Papa and I go round and round all the time. He joined the wrong team, regrets it but trying to save face. LOL

      Join team Blue, we have cookies! lol :bluehat:

    • Jonathon

      Grinders
      User Recipes • • Jonathon

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      Jonathon

      Mschmidt Yeah, we roll it out every time! It’s not that big of a deal for us because we are all one level and have easy doors to go in and out of. It can be vented but it would make me a tad nervous unless it was done by a professional or someone who really knew HVAC type stuff. Keeping it outside, even with the cover (which we cant get anymore for some reason) isn’t ideal, as lkrfletcher says it has a fair amount of electronics on it and that could potentially cause some issues. It might also not but if you can avoid it, avoid it!

      I now want a “barn” we looked at a house that had a barn-like building and I fell in love with the idea of doing my working out, meat processing, shooting and anything else I wanted to do in one building. My poor wife!

    • Jonathon

      Looking for pork fat in Wichita?
      Non-Food Related • • Jonathon

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      Jonathon

      Beginnersluck I tried Sams and Walmart. Sams has been very helpful in the past but they had none to spare. It sort of seemed like they were annoyed I was asking so I thought maybe they either had a deal with someone out the back door or were just sick of people asking. They have been very helpful in the past and I want that to continue to so I didn’t push the issue at all.

    • Jonathon

      New Meatgistics Features!
      Waltons Blog • • Jonathon

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      YooperDog

      Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious😵

    • Jonathon

      Todays Livestream
      General • • Jonathon

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      C

      sorry for the multiple post I was on my tablet at the time, the place I worked at was a small custom cut shop that sold by the quarter , half or whole hanging weight most was raised on site

    • Jonathon

      Wonder how this is going to taste?
      General • • Jonathon

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      Jonathon

      beekeeper84 Technically correct, which is the best kind of correct - Futurama. My god, our society is in trouble! Luckily if everything goes to [censored] most of us can be self-sufficient!

    • Jonathon

      500T
      Non-Food Related • • Jonathon

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      lamurscrappy

      Thanks jon for getting back to me, i have been swamped as with every meat processor. I was wanting to compare the 500t to the vortron 1700 as the price is similar i just dont know too much about the 500t

    • Jonathon

      Meatgistics Podcast: Gun Bash Freedom Raffle
      Podcast • • Jonathon

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      Jonathon

      FYI I bought tickets, so don’t be surprised when I win multiple guns!

    • Jonathon

      Monday Livestream
      Non-Food Related • • Jonathon

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      Jonathon

      FYI, new blue hats have been ordered!

    • Jonathon

      Walton's Youtube Channel
      Non-Food Related • • Jonathon

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      Jonathon

      Hey guys, I just wanted to let you all know that we got a notification (as did many people) yesterday to an update of the terms of service to our youtube channel. Burried in that was they were going to be able to advertise on any channel, whether it was monetized or not. We are still looking at some things here but it seems that the only way to control what ads run on our channel is to monetize. I am NOT going to do a “how to” video only to have a competitor advertise on our videos.

      Just trying to be as upfront and transparent about this as possible as Meatgistics and Walton’s Youtube Channel is a tool we all use!

    • Jonathon

      Amazing Podcast (not ours!)
      Non-Food Related • • Jonathon

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      Jonathon

      In case anyone is looking for something to listen to and you enjoy History I can not recommend Dan Carlins Hardcore History highly enough! He does incredibly deep dives with a series of long podcasts, they take him about 6 months to do and each one is usually around 3 hours so it is probably closer to an audio book but MAN do I love this!

      His current series is Supernova in the East and it is about the Pacific theater of WWII and he has just released the 5th installment.

      Couple others that are worth it (some will be free and some wont be but even the ones that cost are inexpensive and totally worth it)

      Wrath of the Kahns Blueprint for armageddon (WW1) King of Kings (ancient history) Prophets of doom (amazing story about something called Anabaptists!)

      So, anyone looking for something to listen to check him out!

    • Jonathon

      New sample!
      General • • Jonathon

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      Jonathon

      Tex_77 I like messing around with things but I always make it just good enough so it works but never good enough where I’d be comfortable selling or anything! Lots of Frankenstein stuff in my garage/house!
      shoprat53 well its a good idea you have here!

      So, I made the brats and people really seemed to like them, I also very much enjoyed it. It was like a beer brat with some chicken noodle soup flavor. VERY much comfort food. If there would be decent interest I can look at bringing this in next year?

    • Jonathon

      Meatgistics Podcast: Meat the Owner
      Podcast • • Jonathon

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      Jonathon

      PapaSop December 32nd 2020 is coming!

    • Jonathon

      New Breading and Marinade
      General • • Jonathon

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      Jonathon

      steffenwiest Awesome, this is quickly going to climb the list of favorite seasonings. I kid you guys not, this was the thing that got the most praise from employees here when I brought it around. I usually have 1 or 2 people who won’t like something but every single person loved this seasoning combo!

    • Jonathon

      Livestream today at 3 pm
      General • • Jonathon

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      PapaSop

      Jonathon
      Finally watched it. Well done, answered many questions but still wondering. I bought the smoked meat stabilizer but haven’t used yet after reading about the gas out. How do you apply such a small quantity to a batch without using water to disperse it all? That said I almost never go from stuffing to smoking but would like the option. Don’t care for the tang of ECA so that’s out. The sodium erythorbate is an option, which I can weigh out, but for the smaller batches I do it doesn’t seem feasible. Thanks.

    • Jonathon

      Veterans Day
      General • • Jonathon

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      Joe Hell

      Jonathon lieutenant Dan!

    • Jonathon

      Congratulate Kurt with me!
      Non-Food Related • • Jonathon

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      PapaSop

      Jonathon
      He’s been a great guest and I’ve very much enjoyed listening to him. I can see why he was honored. Congratulations Kurt!

    • Jonathon

      Topics for Meatgistics Livestream
      General • livestream • • Jonathon

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      Jonathon

      Sorry I didn’t take more pics, these are the wings and the ribs. Honestly the holy regular ribs were good but not great, the Chipotle lime sweet rub (which i did manage to get up on the site and in sale) ones were way better
      20210410_175421.jpg 20210410_175431.jpg

    • Jonathon

      Hunt Fish Eat
      Podcast • • Jonathon

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      Tex_77

      Jonathon Great, thanks for the info!

    • Jonathon

      Special Meatgistics Giveaway
      Waltons Blog • • Jonathon

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      S

      Sharp knives I’m i like to be in on that

    • Jonathon

      Meatgistics Livestream
      Waltons Blog • • Jonathon

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      Jonathon

      Test to see if missing posts appear

    • Jonathon

      Wanted to do something fun
      Non-Food Related • • Jonathon

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      Chef

      Jonathon Looks great, but I think it needs more BLUE!

    • Jonathon

      The Republic of Meatgistica
      Non-Food Related • • Jonathon

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      Joe Hell

      Jonathon lord of the flies!

    • Jonathon

      Dry Aging: 102 Basics of Dry Aging Steak
      Dry Aging • • Jonathon

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      D

      Jonathon AF2E2350-E050-4FFA-B428-A335AA68A025.jpeg so this strip is starting at 12.6 pounds going to try for 28 days this will be in a fridge not opened I’m going to get another strip tomorrow and bag it the same way and hold it for 28 days in a fridge that’s open and closed all day long.

    • Jonathon

      Any Mechanics?
      Non-Food Related • • Jonathon

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      s.a.m

      Buddy took his escape to the dealer and they bought it back for like $2000 some recall if I remember right

    • Jonathon

      Liver Recipes
      General • • Jonathon

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      H

      We just boil our hearts and tongue and slice thin for sandwiches. Heart also makes a great soup base boiled and cubed. As for Liver any type I cut to 3/8 in slices simmer in Worcestershire sauce and beer until less than half done just good and brown, pull out of the pan. Next put your onions in the pan plenty of onions cook until clear, remove the onions. I make a white gravy with the rest of the liquid, once the gravy is done I put onions back in the pot, slice the liver into 1/2 wide strips and put in gravy mix. This will finish any cooking real quick and be ready to eat in minutes.

    • Jonathon

      Meatgistics Podcast: Hunt Fish Eat
      Podcast • • Jonathon

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      AdamCA

      Jonathon The health side of it has been a little helpful, some things for me to watch for so for that I thought it was cool.

    • Jonathon

      I'm back!
      Non-Food Related • • Jonathon

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      Jonathon

      …and I disappeared again! It’s like a bad magic trick

    • Jonathon

      Meatgistics University - Dry Aging: 101 The Basics
      Dry Aging • • Jonathon

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      Jonathon

      Dry Aging Dry Aging: 101 The Basics

      Attend this Intermediate-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

      Trimming Glorious Beef Footage Why Dry Age?

      So, what is happening when you dry age meat? Well first, during the initial 21 day process of dry aging the collagen and connective tissue are being broken down within the meat by enzymes that are naturally present in beef. The results of this process are similar to what happen when we cook a tough brisket or a pork butt all the way up to 190°, in that process the collagen and connective tissues are being broken down by heat, in this process the enzymes are eating and breaking them down, so similar results but with totally different processes. Most of the tenderness is set in by 21 days, beyond that flavor profiles might change but you will not have increased tenderness.

      Why Don’t People Dry Age That Often?

      One of the reasons that very few people dry age their beef is because as you dry age you are going to lose as much as 25% of your product, obviously it could be higher, in fact, you could lose 100% of it if things go really wrong. For someone doing this at home once in a while that might not be a large concern but for a commercial processor this is going to increase costs per lb significantly. Another reason is that you cannot take a 2 inch thick steak and dry age it, you need a large subprimal cut like a strip loin or ribeye, which is going to be fairly expensive. As the drying continues the outside is going to “spoil” as most of the moisture is drawn out from the meat and evaporates off, this process intensifies the flavor of the meat but does account for a decent amount of the product loss. The trimming is why larger subprimal cuts are necessary for dry aging.

      Dry Aging Sausage Is More Difficult

      In this process we are going to rely on a pH drop and then the good bacteria to outcompete the bad bacteria to prevent anything harmful from growing on the meat. This is why it really is critical to have a place where you can reliably control both the temperature and the humidity. I know that some people have done it forever in their basement during a certain month of the year or other but this isn’t a process we recommend, a drying cabinet of some sort that is easily sterilized before and after use is important.

      You will have to have a way to reliably measure the pH of your sausage to be able to make sure this process has been successful as well. Different starter cultures have different requirements but an example of one would be for Spanish Chorizo where we are using Bactoferms T-SPX. We are going to ferment it at 75°F with 90% relative humidity for 36-48 hours or as soon as we see the pH falling below 5.2. After that we are going to dry it until the Water Activity is below .85 which can take weeks.

      Shop waltonsinc.com for Victorinox Straight Boning Knife Shop waltonsinc.com for our Newest Sales!
    • Jonathon

      Meatgistics Podcast: In The Backcountry Again
      Podcast • • Jonathon

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      Jonathon

      Podcast Banner Meatgistics Podcast: In The Backcountry Again

      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.

      Beautiful Beverages

      Austin a Well Being Intentional IPA. It was NOT his favorite IPA as you can probably tell
      Jonathon enjoyed Spaten’s wonderful Octoberfest, it is his favorite Octoberfest Beer almost every year
      Kurt had another Octoberfest and it was Left Hand, an all-around awesome brewery who doesn’t make a bad beer as far as I am aware.

      What we talked about

      We talked about a wide range of things, from Antelope Sausage made with Juniper (yeah, apparently as bad as it sounds) to how Jon would immediately turn into a dictator if he ever gained total control of the world! Just kidding! In all honesty, what Jonathon says around the 40 minute mark isn’t a really well-crafted idea, it is something that he has played with in his mind a few times but hasn’t spent enough time pulling apart to see if he really likes it!

      Watch Meatgistics Podcast: In the backcountry again
    • Jonathon

      Sale today
      General • • Jonathon

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      Jonathon

      PapaSop Not yet, I already submitted the PO for new shirts (just restock) but we are trying to figure something else out with hats. These ones will certainly be in stock, we will get at least 37 m-l and 36 l-xl as they are fitted.

      I wanted to make a “Meatgistics” hat but I ran out of time this year. However, Dry Cured 101-102&1-103 have all been shot and are being edited now!

    • Jonathon

      "Carnivor" Diet
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      lkrfletcher

      Jonathon
      That will happen - Just begin today with a clean slate. I guess no more almonds. LOL

    • Jonathon

      Meatgistics Podcast: Top 5 Meat Hacks for Snack Sticks
      Podcast • • Jonathon

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      Chef

      Jonathon Thank you I’m going to get this started today or tomorrow.

    • Jonathon

      Shout out to an EARLY Meatgistics Member!
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      NDKoze

      This is interesting, because I am pretty sure that while Meatgistics didn’t get started until 2016, I was buying stuff from Walton’s several years before that. 🙂

    • Jonathon

      Meatgistics Bratwurst Seasoning Review
      Podcast • • Jonathon

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      B

      The October discount worked fine for me yesterday not sure why other code would not work. Thanks for your help Jonathan!

    • Jonathon

      Best covers
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      Tex_77

      Jonathon if you like the Eagles go to the Facebook page sequestered songwriters, they did about 3 hours of Eagle’s covers last night.

    • Jonathon

      New Category
      Non-Food Related • • Jonathon

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      Jonathon

      lkrfletcher Yup, that’s it. They’ve been hard to get as so many other things have been! The chefs knife in that set is amazing!

    • Jonathon

      Meatgistics Podcast: Cowboys DO Still Exist
      Podcast • sin • • Jonathon

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      Jonathon

      Podcast Banner Meatgistics Podcast: Cowboys DO Still Exist

      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.



      Beautiful Beverages

      Austin had Pulp Theory Hazy IPA from Odell’s and he is in love with it, he is disappointed that it is going to be a seasonal and he cannot get it all year long
      Jonathon had Scarlet Fire from Tight Head Brerwing a great clean red ale at 5.6% alcohol it is a perfect beer for meals or sitting around and drinking with your buddies.

      Kobe Burgers vs Normal Burgers

      Since we had John, who is a Cowboy on we decided to see what the actual difference is between a Kobe Burger and a regular 80/20 burgers. We made burgers for each of us and then let Patrick give them to us without us knowing which is which. Their is a clear difference in the taste between the two. Now, you can see it click in my mind that oh no, we might have guessed wrong! Enjoy us being bafoons.

      John Heinen

      John is a modern day Cowboy (if you couldn’t tell from the hat!) that spends the vast majority of his time out on his horse surrounded by nothing but cattle and pasture land. He talks about doing some quick veterinary medicines from shots to helping birth them. He talks about how crazy his busy season is and surprisingly that poachers are still an issue for Cowboys. He also talks about his god and tells a quick story with a badger.

      Show Links

      If you need a Cowboy or someone with those particular set of skills let us know @ podcast@waltonsinc.com, we will get you in touch with John!

      Watch Meatgistics Podcast: Cowboys DO Still Exist
    • Jonathon

      Sausage Casings: 203 Tips for Stuffing Fibrous Casings
      Sausage Casings • • Jonathon

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      Jonathon

      Sausage Casing Sausage Casings: 203 Tips for Stuffing Fibrous Casings

      Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have!

      Stuffing Summer Sausage Pre-Stuck Casings Prep-Work

      Fibrous casings are the most popular choice for making summer sausages and some other larger diameter sausage-like products. It is made from a paper product and is generally easy to work with but here are a few tips to make sure you are making the best product possible.

      First, make sure your fibrous casings are soft and pliable before you attempt to stuff them, they need to be soaked for 30 minutes in 90-100°F to soften them up. Choose the largest stuffing tube or horn that you have that your casings will fit over, with larger fibrous casing this is generally your largest stuffing tube. Doing this will allow your casing to stuff evenly and prevent swirling inside the casing which can cause an odd appearance odd when you slice your summer sausage.

      What to Expect

      Since Fibrous casings are so strong blowouts really are not a major concern here so feel free to stuff the casing until the casing is smooth and full while minimizing backflow. Backflow is when sausage comes back up around the tube before going into the casing. So make sure you are holding the casing on tightly and near the end of the tube.

      As you are stuffing your fibrous casing make sure that you leave at least a few inches at the end of the casing so you can clip it closed with hog ring pliers, a bag and casing clipper or a max pac stapler. Twist the end of the casing as tightly as possible and place your hog ring or staple as close to the meat as possible to keep the meat tightly in the casing.

      Extra Information

      Now, most of the fibrous casings that we sell are prestuck, which means that small holes are already present along the casing. This allows for the pressure to bleed out during the cooking process and for the casing to form down tightly to the meat. If you purchased one of the few fibrous casings that are not prestuck you will need to get something like a sausage pricker and make some holes up and down the summer sausage.

      The casings already have a loop of string on the opposite end to hang it in a smoker so your hog ring will be responsible for keeping the casing closed while the weight of the meat is pushing down on it, so make sure it is as tight as you can make it.

      One other thing to make note of here even though it is not technically part of the stuffing process if you do not run a shower cycle or an ice bath to cool your sausage down the casing is going to stick to the meat when you try to peel it. If you have run an ice bath and it is still sticking when peeling try putting it in the fridge overnight, that will often allow the casing to peel away cleanly.

      Shop waltonsinc.com for Fibrous Casings Shop waltonsinc.com for 11 lb Sausage Stuffer
    • Jonathon

      Wild Game: Cajun Goose Sausage
      Wild Game • • Jonathon

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      Jonathon

      Wild Game Banner Wild Game: Cajun Goose Sausage

      Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

      Frozen Goose Cutting Goose Adding Fat to Grind Grinding Stuffing Goose Why Goose Sausage?

      Goose Sausage is simply sausage that is made from a combination of Goose meat and pork fat. If you cannot get just pork fat you can use a 50/50 mix of goose to untrimmed pork butts but you will be happier with the finished product if you use 80% goose and 20% pork fat.

      Meat Block

      10 lb Goose
      2.5 lb Pork Fat (or 10 lb untrimmed pork butts)

      Ingredients:
      1 bag Cajun Sausage Seasonings 11 oz for 12.5 lb batch
      Sure Cure 1/2 oz for 12.5 lb batch
      3/4 quart of water

      Optional Ingredients:
      Sure Gel Meat Binder - 3 oz per 12.5 lb
      High-Temp Cheese - 1 lb
      Either Encapsulated Citric Acid - 2 oz per 12.5 lb
      OR
      Sodium Erythorbate - 3 GRAMS for 12.5 lb batch

      Equipment

      Meat Grinder
      Meat Mixer
      Sausage Stuffer
      Walton’s Sausage Tier (Optional)

      Casing Preparation

      We will be using 30mm Clear Collagen Casings and they don’t require any preparation, simply remove then from the package and load onto a stuffing tube. We chose the clear because we are going to hang these in our smokehouse, you can use smoked collagen if you want the mahogany appearance or even fresh collagen if you are going to coil the sausage on a rack in your smoker. If you try to hang fresh collagen in a smokehouse you are going to open your smoker and see all your product on the floor. It might not happen the first time you try it or the second but it will eventually happen, so don’t hang fresh collagen.

      Process Clean your goose and soak for 24 hours in salt water in a cooler. This will bleed the meat and give you better taste and consistency. Pack your goose meat into an 8-inch wide vac bag roll (or use multiple 8" diameter bags if you don’t have a roll) and freeze it almost solid. Cut the goose meat into chunks small enough to fit down the throat of your grinder. Grind the goose meat through a 3/8" plate. Grind the goose, and pork fat through a 1/8" plate (Yes, yes I know I said 1/16th" plate again, no such plate exists outside the crazy place that is my mind) Try to mix the pork fat in sporadically throughout the second grind to help disperse it evenly. Pork Fat

      With goose being as dark as it is and having a lighter consistency we really think it helped to go with straight pork fat, instead of a 50/50 mix of Goose to untrimmed Pork Butts. You want to go for either 20 or 25% fat content with these.

      Pork Butts

      If you cannot find any pork fat, you can use a 50/50 mix of goose and untrimmed pork butts

      Meat Mixing

      Mix seasoning, cure, sure gel, and a cure accelerator(unless it is encapsulated citric acid) with the meat. You want to mix this until you have very good protein extraction, you will know you have reached this when your meat starts getting very sticky and tacky and it pulls when you try to stretch it instead of breaking into smaller clumps. With a meat mixer, you usually want to mix around 8 minutes, being careful to change directions of the paddles every minute or so. If you used encapsulated citric acid you should add it, along with the cheese, during the last 60 seconds of mixing. This will prevent the encapsulation from splitting or the cheese smearing.

      Sausage Stuffing

      Choose the largest tube that your casing will fit over. We did both the 30mm clear collagen. With the collagen casings, you want to stuff until you can faintly see a swirling line down the casing. Then cut them to the longes length that you can hang in your smoker.

      Note

      The Walton’s Sausage Linker can be a big-time saver here. With just a little practice you can tie off your casings in a fraction of the time it takes to hand-tie them.

      Thermal Processing & Smoking:

      120° for 30 Minutes (With No Smoke Or Humidity and Vents Wide Open)
      140° For 60 Minutes (Add Smoke & Humidity and close vents 3/4)
      160° For 60 Minutes (Continue Smoke & Humidity)
      185° Until Internal Temperature is 165° Remove smoke & continue adding humidity, also close vents

      Cooling

      Run a 5-minute shower cycle with fans on
      OR
      Place in an ice bath for 10 minutes to stop the cooking process & help set the casing for the collagen and helps separate it from the cellulose.

      Wrap up

      With Goose, I think using pork fat made a big difference vs a 50/50 mix with untrimmed pork butts, this allowed the goose color, flavor and consistency to stand out. The cellulose casings worked wonderfully here, the skinless products appearance and consistency was a big hit

      Other Notes 24-hour soak in saltwater will help bleed the meat Remember to freeze your meat almost solid Without a cure accelerator of some kind, you need to hold this for 12 hours after stu8ffing before going to the smoker. Watch WaltonsTV: Wild Game: Cajun Goose Sausage Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese Shop waltonsinc.com for Boning Knives
    • Jonathon

      New Livestream
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      Chef

      Jonathon Have to agree with Tex_77

    • Jonathon

      Bacon Snack Sticks
      General • • Jonathon

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      Jonathon

      For anyone who watched our livestream (and if you didn’t you can go back and watch it here https://www.youtube.com/watch?v=DBZeyp_frTc) we all decided we were going to make special snack sticks to send out to the “winners” of the giveaway (winners get some food product I have made plus a seasoning of their choice) but I didn’t want to make another batch of Willies or some other normal snack stick. We made Sweet Maple Bacon Sticks with cooked bacon ground in and on top of that we used Bacon Taste Booster in them. Booster is designed to impart old-world Bacon taste with modern curing techniques and previously we did not recommend it be used other than when injected and tumbling bacon.

      Then we used it while making imitation bacon once and have never looked back so the thought was what about using it in a snack stick? Results have been very positive with some people saying it’s the best stick they have had. Personally I liked it, and would certainly add it again to a bacon snack stick but I also thought they were a tad salty. We will get a video out on this and call it something like “Ultimate Bacon Snack Stick” or something that makes people feel like they are going to die if they don’t watch the video…you know, normal stuff for us!

      Sorry guys, I have been doing computer work all day and the crazy just sort of builds up if I don’t let it out!

    • Jonathon

      Meatgistics Podcast: Travis Frank and Tighthead Brewing
      Podcast • • Jonathon

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      Jonathon

      Podcast Banner Meatgistics Podcast: Travis Frank

      Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. This week we welcome Travis Frank, a TV and Radio Host, Fishing Guide and TV Producer. Listen for Jon's teeth to chatter when he tells us about his terrifying Alaskan Flight!

      rie IPA Powerful Pils Tighthead Brewing

      This week we dug into a few beers from Tighthead Brewing who were nice enough to send us some samples! Tighthead is a Rugby position and these beers clearly have a manly willingness to fight in them, more than Austin could handle for sure, Jon was of course perfectly fine.

      Austin had the Irie IPA and he went on and on and on about how good it was but who knows what goes on in his head. Seriously though, even Jonathon enjoyed a sip of this after the podcast and that is high praise for an IPA from him!
      Jonathon tried the Powerful Pils a pilsner that greatly pleased his Czech roots! This was what we want when we try pils, a little bit of a bite without being overpowering. This was a well-crafted beer without too much of a bite but with plenty of taste!

      Seriously though, these beers were WELL worth the wait and I highly urge you all to look for these beers in your local stores. I know the IRE IPA is available here in Wichita stores and we are hoping the others make an appearance soon! Go buy some so more places send us free beer!

      Travis Frank

      Travis is a Fishing Guide - Television Producer - Radio Host - Writer - Speaker - Photographer - Husband - Father according to the about Travis section of http://trophyencounters.com/ (@austin we probably need an about Jonathon section of Waltonsinc or Meatgistics, no?) and has been a staple of the Minnesota outdoor scene for decades. He began as a fishing guide after other fishermen realized he was consistently pulling trophy size Muskies and Walleye. He did that all through High School and College and that lead him to Ron Schara productions and started him on his current path to superstardom

      We really had a great time with him and will be doing more with him and the Ron Schara shows the future! The next time we get up to Minnesota we are going to make sure we schedule it to a time where we can take advantage of his guide services, it has been too long sine Jonathon has caught anything bigger than a Large Mouth!

      Show Links http://trophyencounters.com/ http://mnbound.com/ http://www.duenorthoutdoors.tv/ https://minnesota.cbslocal.com/tag/wcco-live-outdoors/ Watch Meatgistics Podcast: Steak Taste Testing
    • Jonathon

      New Tagging Feature #jonisawesome
      General • • Jonathon

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      Jonathon

      So, we have created a “tagging” system for the Meatgistics message board to allow for some easier searching. You can add hashtags to your posts to make them easier to find in the future. For example, if someone makes a post in the User Recipe section for smoke salmon they can tag it with #fish and then people can go to the search feature, change the category to Tags and then any tags that match what you searched will appear. You can then click on that tag and it will list out all posts that have that tag.

      We are interested to see how you guys utilize this, let the fun begin!

    • Jonathon

      Livestream today
      General • • Jonathon

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      Chef

      lkrfletcher Both were great post. Frankly, I’ll be trying to make both. As I said many times, collectively the skills and talents in the Meatgistics is extraordinary.
      I think both will be tried my many. Would you please post the recipes in the User Recipe category.That would make all three post easily accessible to all. Us old folks can’t remember where we put our glasses much less what categories we have read things.

    • Jonathon

      Meatgistics Podcast: Creating future hunters
      Podcast • • Jonathon

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      Jonathon

      Podcast Banner Meatgistics Podcast: Creating future hunters

      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.

      Brittany Waldman Beautiful Beverages Jon went back to the well of Crane Brewing and had Thanatos, it is the most complex sour beer he has ever had and at 11.5% it’s just an amazing taste. Some of the port comes through the taste and while it does have a stronger alcohol taste it isn’t a burn. Austin had some Azzacacia Hazy IPA and he described it as a light beer IPA. He said he really liked it but it sounds terrible to me! Guest

      Today we spoke to Brittany Waldman from Pass It On Outdoor Mentors! Brittany is the Director of Field Operations- Pass It On- Outdoor Mentors and is a Mentor herself. She has was matched with a “little” and found the experience rewarding, Mike Christensen (who has been on the podcast as well) noticed the love she had for this cause and was smart enough to bring her on full time. Brittany is someone who has figured out that helping others selflessly is one of the most self-rewarding things you can do! She has made it her mission to take High School aged kids who shoot trap off the trap shooting range and into the field.

      We all need to try to be as great of an ambassador for hunting as she is! We had a lot of fun on this one!

      Show Links

      Check out Outdoor Mentors https://www.outdoormentors.org/
      Learn more about Brittany here https://www.outdoormentors.org/brittany-waldman
      Outdoor Mentors Social Media:
      https://twitter.com/mentornational?lang=en
      https://www.instagram.com/outdoormentors/
      https://www.facebook.com/OutdoorMentors/

      Watch Meatgistics Podcast: EPISODE INFORMATION
    • Jonathon

      Gamebird Gourmet: Chicken Fried Pheasant
      Gamebird Gourmet • pheasantsforever quailforever tasty yummy • • Jonathon

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      YooperDog

      Jonathon looks like pheasant schnitzel to me.

    • Jonathon

      Getting to the bottom of large posts
      General • • Jonathon

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      Jonathon

      craigrice The next one is going to be October 1st, that might change by a day or two but not much.

    • Jonathon

      Meatgistics Podcast: Steak Taste Testing
      Podcast • • Jonathon

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      Austin

      Chef Jonathon I love chinese food too much. That won’t even stop me from eating it!

    • Jonathon

      Recipe for Disaster: PB, J & Hotdog
      Recipe for Disaster • • Jonathon

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      Jonathon

      badfire2625 That one was really surprising, we were sure it was going to be terrible but it was actually really good, the tastes all sort of go together! The Fridge Raider will be updating and posting another one of these soon and we will do some more in the future. The holiday season is always hard on “fun” videos while we do things that actually make Walton’s money!

    • Jonathon

      Meatgistics Podcast: National Wild Turkey Federation
      Podcast • • Jonathon

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      Jonathon

      Podcast Banner Meatgistics Podcast: National Wild Turkey Federation

      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.

      National Turkey Wild Life Foundation Beautiful Beverages

      Jon had “gettin’ Tiki With It” from Left Hand Brewery and like everything they do it was interesting and pretty darn tasty!
      Brandon had an Amber from Alaskan Brewery
      Bruce had Summer Fest from Sierra Nevada

      Episode breakdown

      For the first episode without Austin I think this went really well. Bruce and Brandon were great guests and great ambassadors for the National Wild Turkey Federation. We talked about everything from Turkey hunting in Texas to Brown Bear Hunting in Alaska! Some of Bruce’s Bear stories will absolutely make you shudder either in fear or excitement. As soon as he brought up Bear hunting I knew I wouldn’t be able to concentrate again until we talked about that. I have a dark obsession with anything that is capable of hunting humans! And as Adam Greentree says “mate, monsters are real, and their called Grizzly Bears! It’s not their fault but they are monsters!”

      I highly encourage you guys to go find your local NWTF chapter and get involved. If you can’t do that then check out their ongoing online auction Call for all auction and bid on the sausage-making kit we donated!

      Show Links

      https://www.nwtf.org/
      https://www.nwtf.org/about/nation
      https://trophyridgeoutfittersllc.com/

      Watch Meatgistics Podcast: National Wild Turkey Federation
    • Jonathon

      National Wild Turkey Federation "Call for All" Auction
      General • • Jonathon

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      Jonathon

      In case anyone wants to support a good cause by trying to bid on some amazingly cool items/experiences or just wants to look at what’s available and dream check out this https://www.onlinehuntingauctions.com/NWTF-Live-Summer-Grand-National-Call-for-All-Auction_as66395 auction going on right now from NWTF. They were nice enough to come on the podcast last week and I have to say, it was a great episode and a great time. We talked about turkey, why it’s important to get young kids out hunting and we got a few AWESOME bear stories from Alaska! This episode will be live on Monday August 10th. We feel like we’ve started to hit a stride and it turns out its more interesting with less Austin ! No, just kidding but he was not on this most episode, don’t worry, he will be back!

      https://www.nwtf.org/

    • Jonathon

      Meatgistics Podcast: Back Country Hunters & Anglers
      Podcast • • Jonathon

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      Jonathon

      PapaSop Yeah, we are absolutely going to have him back on, great guy and great organization. He and I were kicking around ideas for that civil service topic after the podcast like we were going to fix the country somehow! Very fun conversation and once we can do events again we will have more from them.

    • Jonathon

      Quick Update
      Waltons Blog • • Jonathon

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      TexLaw

      I’ve been fortunate enough to be a member of a number of online communities, and this one rapidly has become an important one. It really does make a difference when a business is interested in getting to know its customers. Y’all want interaction beyond just orders, and you like to see your customers interact with each other. Not only do you want to teach your customers, you also want to learn from them, and you want them to learn from each other. It’s a wonderful thing, and it takes a genuine effort.

      I echo Chef’s words that y’all are doing something right. This community is another example of how Walton’s wants to provide for its customers, how y’all want us to have the best experience we can, and how y’all know that works to everyone’s benefit on every level. Bravo!

      All I wanted to do was make sausage!

    • Jonathon

      Recipe for Disaster: Frankenbrat
      Recipe for Disaster • • Jonathon

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      TexLaw

      Jonathon Even better! I can manage that, for sure.

    • Jonathon

      Meatgistics Podcast: Conversations With Mark Lewke
      Podcast • • Jonathon

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      Jonathon

      Tex_77 No, sadlt Brett from SCA had to cancel. However, we did do a taste test of 6 different seasonings for steaks and let our salespeople and more importantly Austin and I determine which was best. We then drank a bunch and talked about crazy/disgusting foods, so, one of my favorite podcasts ever!

    • Jonathon

      New category!
      User Recipes • • Jonathon

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      Jonathon

      Chef Okay, so we will leave everything as it is and leave What did everyone cook today where it is. If you go to https://meatgistics.waltonsinc.com/category/2/waltons-community the bottom category is for user recipes and everyone should be able to post to it! Have at it!

    • Jonathon

      Use the Map Feature!
      General • • Jonathon

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      TexLaw

      I never really paid attention to that up there, just like I never really paid attention to putting my location in my profile. Cool!

    • Jonathon

      Meatgistics Podcast: Flatenning the heat wave
      Podcast • • Jonathon

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      Jonathon

      @Retired-RailRoader Yeah a good amount of people seem to be going to that, I think I first became aware of them back when we were first trying to use the automotive sponges to increase relative humidity in our smokers but still haven’t gotten my hands on one and played with it.

    • Jonathon

      New segment
      General • • Jonathon

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      YooperDog

      Jonathon I have had some IPA’S that will puch you in the face before your first sip, not an everyday drink but I do enjoy them. You can make the transition to the dark side by starting the habit of having at least one IPA a day and slowly increasing to the hoppier styles. Soon you will then learn to appreciate those complexities. Don’t hate, appreciate. LOL

    • Jonathon

      Women, Wine and Wild Game
      Waltons Blog • • Jonathon

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      Jonathon

      Hey everyone, this might be an interesting thing for anyone (not just women since it is a virtual event) who wanted to learn some cooking tips on Wild Game from a world-class wild game chef, Danielle Prewet (who some of you know from Steve Rinella’s MeatEater) and support getting more women into the field! This is a Pheasants Forever and Quail Forever event and part of their Women one the Wing series. It will be August 20th and the $40 ticket gets you a membership to either Pheasant or Quail Forever as well as access to the virtual event and gifts from some of the sponsors. Let us know if you have any questions!

      https://pfqf.myeventscenter.com/event/Women-Wine-Wild-Game-38240

      Memo-Style-2.jpg

    • Jonathon

      Meatgistics Podcast: Lost Episode
      Podcast • • Jonathon

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      J

      Thanks for the shout out on my post of A Walton’s Sausage Weekend.

      Retired RailRoader A.K.A. John Belvedere

    • Jonathon

      Livestream today at 2:30 pm CDT
      General • • Jonathon

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      Jonathon

      Just a reminder for anyone who isn’t on our email list we are doing a Livestream today at waltonsinc.com/live where we will draw winners for June’s giveaway, another Acuvide 1000 sous-vide circulator, and since YET AGAIN May’s winner went radio silent on us we are giving away that meat processing kit! Austin also has some stuff to share with you guys. Go to waltonsinc.com/live at 2:30 to join us and to enter to win the last of the 3 Sous Vide Circulators and the re-draw of May’s.

    • Jonathon

      Meatgistics Podcast: Pro Processing Tips
      Podcast • • Jonathon

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      TexLaw

      Jonathon I’m glad to see that you enjoyed the Malort as much as I hoped you would!

    • Jonathon

      Meatgistics Podcast: Outdoor Mentors
      Podcast • • Jonathon

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      PapaSop

      Great story and Mike is absolutely right. A mentor can have a huge impact on a youth. I’ve seen it many times as an adult leader with the BSA when my boy’s were working there way through this program. I haven’t done any outdoor mentoring but this was basically the same thing. But then again I was there for my three when it came to hunting and fishing.

      As Mike said it’s an amazing feeling when you get the feedback and see a youth grow, learn and mature. You know that perhaps you helped this person to succeed.

    • Jonathon

      Wild Game: Venison Summer Sausage
      Wild Game • • Jonathon

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      Jonathon

      Sternh8gen BRagland1 You can get good sticks from 150 degrees by either propping the door and bleeding heat or just starting at 150. If you do that I would recommend loading your sticks before starting yorut smoker. That way they will have some conditioning on the smokers way up to 150. Then I would leave them at 150 with max humidity (they should dry on the way to 150) and smoke for 1 hour, then move to 160 then either 175 or 180 until they are done.

    • Jonathon

      Need suggestions for podcast segment
      General • • Jonathon

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      TexLaw

      Jonathon I love it!

      I cannot recall the last time I said this, but I’m looking forward to Monday!

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