Topics created by 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!

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!

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?

PapaSop December 32nd 2020 is coming!

Tex_77 We don’t at this time, I am going to do some pheasant shortly and I will try to do some fish as well and see how that is. I can’t imagine it is bad though. I will say that the Ninja Air Fryer we have at work did a better job than the one at my house even though they both claim to run at 400° F.

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 lieutenant Dan!

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!

Meatman65 Yes, you want to use white oil for this (https://www.waltonsinc.com/white-oil) which is a mineral oil. It has been designed to prevent it from gumming up or breaking down. I use it on my plates and knives and gaskets for stuffers, smoker door for the pk100 and pretty much anything else in the kitchen that needs some protection from friction

Jonathon Great, thanks for the info!

Mcjagger Congrats man and enjoy

Tex_77 Yup, I will get a post going specifically for topic ideas/wish lists!

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

Jonathon lord of the flies!

Jonathon 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 Could be a bad C/V joint as well

For tongue, I like to smoke it on the pit for a couple hours or so and then finish it up by braising (or in the crock pot) with whatever sounds good until it’s tender. I usually add a little onion, cumin, and Mexican oregano, but I do keep it simple. I might even add nothing. It’s easy enough to add seasonings to smaller portions and cook a little longer to get rid of any raw spice flavor. For liver, yeah, just sprinkle a little salt on it and fry it up and don’t overcook it (leave it at least a little pink). Grind some pepper over it when it’s done. You also can chicken fry it. Personally, I haven’t done anything with kidneys, but I love a kidney pie. I also had some deviled kidneys and loved them.

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.

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

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! 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!

https://www.youtube.com/watch?v=sDPy9GJA5wk 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

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

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

mikemikemike We will certainly get him something!

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

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

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!

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

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! 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

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! 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 Have to agree with Tex_77

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!

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! 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

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!

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.

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. 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 looks like pheasant schnitzel to me.

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

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

Peanut butter and Jelly and Hot Dog! In this segment we take big swings at recipes that could either be amazing or disgusting! Today we are taking a classic and putting a new spin on it, get ready for Peanutter, Jelly and Hotdog! Prep Time 0 Minutes Cook Time 10 Minutes Ingredients Hot Dogs Hotdog Buns Peanut Butter Jelly Nutrition Information for Hot Dog, Bun and on serving of Peanut Butter and Jelly 480 calories 39 grams fat 16 grams protein 25 grams carbohydrate 1 Hot Dog and Bun with PEanut Butter and Jelly Utensils Needed Meat Grinder (if you are making hotdogs yourself) Sausage Stuffer (if you are making hotdogs yourself) Grill/Smoker or Oven Instructions Follow instructions for How to make Hotdogs(https://meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe). Grill hotdogs until they reach the desired level of doneness. Some heat from the hotdog will slightly melt the Peanut Butter and Jelly. Spread the desired amount of Peanut Butter and Jelly on either side of the bun. Disaster rating: If you watch the video you can see it on my face (and the words I was saying!) that this was going to be a huge disaster in my mind. It is the exact and complete opposite! The sweetness of the jelly and the creaminess of the peanut butter makes the hot dog even better. I’m really crazily surprised by this and Patrick agreed with me. I recommend everyone tries this at least once in your life! Watch WaltonsTV: Recipe for Disaster: PB, J & Hotdog Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Collagen Casings Shop waltonsinc.com for Natural Casings Shop waltonsinc.com for Sausage Stuffers

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. 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

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/

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.

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 Even better! I can manage that, for sure.

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!

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

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 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

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

Thanks for the shout out on my post of A Walton’s Sausage Weekend. Retired RailRoader A.K.A. John Belvedere

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

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 I guess then I will just allow them to continue to build up their muscles and collect the trespassing fines on opening day.

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

PapaSop most days!

YooperDog I will try that!

Thanks guys that is nice to hear and I will pass along compliments to Dylan, we have another guest this week and we got into some topics I think you guys would be interested in from a commercial perspective!

Took my wife to one on our last trip down to TX in Feb, had to coax her out with the promise of stopping on our way back home. That is one big fuel depot with lots of distractions to keep you spending $.

Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.

PapaSop I think Tex_77 is right, bold needs to be dead serious and italics will be snarky sarcasm…maybe italics with capitals?

Jonathon Obviously that had to be it. LOL! Those orange guys will do anything.

Jonathon Will do!!! I agree with you on cheddar cheese and apples. Growing up in the mid-west you melted a slice of cheddar on a slice of appple pie. If you were eating it for dessert you would top that with a scoop of vanilla ice cream. Covers most of the food groups.

Jonathon no its actually my account. I ended up with 2 accounts due to temporarily forgetting my pw and opening a new account and this is the account I prefer to use. Thanks

JPAP Yup it is a 50#. I loaded it with 55 lb of meat/seasoning/water/cheese and additives and it fit but I don’t think it would have done a good job of mixing everything so I did 2 smaller batches. Today I am going to try to get the smallest amount I can get it to work with. If this thing can do 10 lb then I’d recommend it for anyone but I have a feeling 15 is going to be the minimum.

Austin First downvote I’ve ever done, I’m not Brittle, DONT MAKE FUN OF ME! I have to go home now, I am too emotionally distraught to continue!

Jonathon Can’t find the second podcast on You tube anywhere. Does show episode 1 was uploaded 2 days ago.?

Jonathon great flavor and texture. Needs to be sliced thin, gets some nice toasted edges from the high heat. It’s at 3 weeks of drying and a little under 30 percent weight loss. I’m going to take it out to 35 percent and evaluate.

That sounds like a winner!

Tender Jerky Using Home Equipment Learn how to make Tender Jerky Using Home Equipment with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. What Is Tender Jerky? Have you ever noticed the difference between your jerky and the jerky you get from the big processors, especially the stuff labeled something like “tender bit(e)s”? Well, part of it is the smoking schedule but an even larger part of it is the ingredients that they use. We have duplicated this in the past with our video How to Make Tender Jerky at Home but in that video, we used a vacuum tumbler and as Parksider pointed out most home users don’t have access to a vacuum tumbler, so we decided to see if this was possible without one. Meat Block Eye of the Round split into 3 - 3 lb batches. Walton’s Bold Jerky Seasoning 18% of meat’s weight in brown sugar 20% of meat’s weight in water Additives Walton’s Bold Jerky Seasoning 1 Sure Cure Process With a Slicer Knife or Walton’s Slicercut your meat into slices between 1/8 and 1/4 inch thick. Weigh out seasoning and cure for your batch and then add 18% of the weight of the meat in brown sugar and mix that all into 20% the weight of the meat of water. This is where we split off into 3 different processes Marinating - In this, we took a foil pan and poured in the solution then laid out the meat. We laid the meat after the solution was in it so that the meat would suspend a little more than if we had done it the other way. This also sat in the refrigerator for 48 hours. Vac Sealing - We mixed the solution until everything was fully dissolved and then put it and the meat in a vac bag and pulled a vacuum that was fairly strong but since we were using a chamberless machine we could not pull a total vac. We then let this sit in the refrigerator for 48 hours. Vac Sealing and Massaging - We did the exact same thing as above but then I massaged the meat, through the bag, every few hours. It sat in the refrigerator for 48 hours and we massaged it about 12 times during that period. Pickup Percentage This is going to be where this battle will really be won or lost, the more of the solution that we can pick up the more tender our jerky is going to be. When we just marinated the meat in the solution we started out with 3 lb of meat and after the 48 hours we ended up with exactly 3 lb of meat! This means we achieved 0% pickup with this method, which is obviously not a good thing and there is a lot going on here that caused this2. When we vac sealed it and let it sit for 48 hours we started at 3.2 lb and we ended up at 3.7 lb so that is just about 15%. The batch that we vac sealed and massaged started at 3.2 lb and ended up at 4.35 so we got 36% pick up which is by far the best. Thermal Processing & Smoking Stage 1 - 20 Minutes at 110° (dampers wide open) Stage 2 - 30 Minutes at 135° (begin adding smoke) Stage 3 - 10 Minutes at 140° (dampers wide open again for drying) Stage 4 - 30 Minutes at 150° Stage 5 - 175° until internal temperature is 160° Advanced Thermal Processing & Smoking Stage 1 - 20 Minutes Dry at 110° 0 Relative Humidity(RH) Stage 2 - 30 Minutes Dry at 135° 0 (RH) Stage 3 - 10 Minutes Dry at 140° 0 (RH) Stage 4 - 30 Minutes Dry at 150° Wet at 126° 50 RH Stage 5 - 30 Minutes Dry at 155° Wet at 130° 50 RH Stage 6 - Dry at 175° Wet at 155 RH 60 until internal temperature is 160° Finished Weight On the batch that we marinated, we had a 44% loss during the cooking process, on that batch where we vac sealed it we lost 41% and the batch that we massaged we only had 37% loss. Now, when doing a normal jerky you generally expect to see around 50% loss so all of the numbers were fairly good. Tenderness Marinating - This was very similar to normal homemade jerky with just a little extra sweetness, almost no noticeable increase in tenderness. The only advantage was that we lost around 6% less than we would normally expect. Vac Sealing - Slight improvement on tenderness, though still more similar to regular homemade jerky than to then tender jerky you buy from commercial processors. Vac Sealing and Massaging - A very obvious improvement over either of the other two methods. Massaging the meat helped to relax the muscle fibers and let the solution penetrate the meat more fully and since it had such a high sugar content the water was bound up and didn’t easily evaporate. Cooling There is no shower or ice bath recommended for jerky, just let it sit out at room temperature for at least an hour before vacuum packing. Wrap up Of these 3 methods the Vacuum Sealing and massaging was by far the best, but it still is not as effective as using a vacuum tumbler. So, this can be done at home with basic equipment but if you have the ability I would still recommend that you use a vacuum tumbler when trying to make homemade tender jerky. Foot Notes 1. You can use any Excalibur Seasoning you want, just make sure it will taste good with some extra sweetness (Return to text) 2. A few of those factors were that the meat was probably already pumped with as much water as it would accept and that the pH of the meat was probably lower which means that it is not in a state where it is going to try to absorb water. (Return to text) Watch WaltonsTV: Tender Jerky Using Home Equipment Shop waltonsinc.com for Walton’s Automatic Syringe Injector Shop waltonsinc.com for Dry Rub Bacon Cure Shop waltonsinc.com for Mango Moonshine Spirited Sauce Shop waltonsinc.com for Blue Ribbon Maple Bacon Cure Broil King Grills Walton's Sausage Stuffer

Jonathon courier on his way…?

Tex_77 Just finished next series of Chef Show with Roy Choy and John Faveruax. I’m a huge fan of Roy’s, would love to get to his place to eat. John just worships the ground Roy walks on and they have become friends after filming the Chef movie. very cool story.

I’d be all over that (in time). Unfortunately, my eyes are bigger than both my stomach and my bank account.

I would love to make both Pepperoni and Landjaeger or even a German Knockwurst.

Jonathon If I get a chance to get away I’ll try to call in!

Alright, they are up at waltonsinc.com/new they don’t have pics yet but you can look at descriptions! Austin Yeah almost all the marinades are 12.5 lb batches

Joe Hell That sounds amazing, will definitely be trying that! I have another one soaking and this may well be its ultimate fate!

We use that all the time. Keep the ingredients on the shelf all the time. Dog can sleep in your bedroom the same night. Bruce

If you have 10 lb of meat you would add 1.8lb of brown sugar and 2 lb (pints) of water. Now, this video is talking about using glycerin not brown sugar. For better instructions on using sugar check out this post https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home or this one https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipment

Jonathon No, smoke ring formation and smoke flavor are not connected, at least not as far as temperature is concerned. You continue to get some smoke flavor via adsorption for a long as the meat is exposed to smoke. However, the smoke ring stops forming once the internal temperature gets to somewhere around 140F because the myoglobin denatures.

calldoctoday Yesterday we were sick of meat by the end of the day…Maybe it was all the Rib Eye, Tenderloin, Ham, cured meats and sausage we ate. I’m not complaining though!

Probably should take away my privileges as I am unsure what “priveleges” are? I really don’t want to get into a “who makes more spelling/grammar errors” fight with Austin though! If anything he should take away my privileges to change the color of groups…

Pellet smokers are all about the same I have a camp chef and I love it I do a lot of pulled pork and brisket and I have just started doing jerky and meat sticks have done bacon one time and love it no more store bought for this family

JerkyIsMySalad I’d be interested to see the water activity and pH of that jerky. I’d imagine it is shelf-stable as it is packaged in what looks like hanger bags that usually just sit out at room temperature. We can try this at some point for sure!

Meatgistics FAQ - How to Use Meatgistics As the Meatgistics community continues to grow we wanted there to be one post where someone could come to be able to find information on how to use the Meatgistics forum. This will be a "living" document that we can add too from time to time as things change or as we add or remove features. 1. How can I search to see if my question has already been answered? There is a magnifying glass in the upper right-hand corner (highlighted image above) of any page you are on in meatgistics. Clicking on that icon will expand that field and you can type in your question. Hitting enter will then take you to a results page where you should be able to see a relevant post on the first page. In case you do not, you can scroll to the bottom of the page and go to extra pages if they are available by clicking on the 1 2 3 etc. at the bottom or click the arrow to go to the next page of results. 2. Where should I look for information on making products? There are two main areas to find information on how to make meat products. The first place I would recommend is the “How To…Meat Recipes” under the Meatgistics Learning Center which I have highlighted below. This contains basic information on how to make almost any type of sausage and plenty of other meat items. The second place I would recommend is the corresponding category for Meatgistics University. For example, if you are looking for information on how to make snack sticks you would go to the “Cured Sausage” section. Once this section is completed, or at least, further along, this is where I would recommend you go first as this will have the most up to date and in-depth information on making the meat snack you are looking for. 3. What category should I choose for my post? Meatgistics members can add comments to almost any post in any category but can only create posts in the “Walton’s Community Center”. In Walton’s Community if you should use: Roll Call - To introduce yourself to the rest of the community Bragging Board - Use this category when you want to show off something that you have made or a recipe you have had success with. Meat Processing - Use this when you have a question in regards to meat processing. Smoking & Grilling - Use this when you have a question on smoking or grilling or equipment. General - This is for anything else that doesn’t fit it into any of the above categories. Want to ask someone here how to best decorate your garage? This is the place. URGENT 911 - This is for time-sensitive issues that you need a quick response too. Austin and Jon will do their best to respond to this category promptly but there might be times when other members answer first. 4. How do I create a post? First, to create a post you will need to be logged into your account and you will need to determine what category it should be posted in (see #3) and then you will click on the chosen category. At the top of that page will be a blue button “New Topic” that you can click. This will open up a bottom section that allows you to enter a title, text on the left-hand side and preview that text on the right-hand side. There is also the series of buttons that will allow you to; change the style of your text, make lists, strikethrough text, create links, add some emojis, upload files and choose an image for the post. 5. How do I upload a picture? When you are creating or editing a post there are a few buttons between the title area and the body of your post. The second to last button is an upward pointing arrow in a dark cloud which I have highlighted in the picture below. This is the button you select to upload your picture or image. Pressing that button will open your computer’s file navigator where you can select the desired file. When it has successfully uploaded you will see a text similar to this 6. How do I change my email settings? Click on your profile picture or icon in the upper right-hand corner of the meatgistics page. From the dropdown menu click on settings. Here you can choose how often you get the digest, you can choose Daily, Weekly, Monthly or Off and never receive it. You can also opt-in or out of the newsletter here. 7. When should I use Urgent 911? This is for time-sensitive issues that you need a quick response too. Austin and Jon will do their best to respond to this category promptly but there might be times when other members answer first. 8. How can I edit a post/comment that I made? In the bottom right-hand corner of a post or comment that you made you will see 3 vertical dots like below When you click on those three dots you will see a menu that allows you to Edit, Delete, Bookmark or Share this post to other social media pages. Click on the Edit button and you will be able to edit text and photos that you had previously entered. 9. Why can’t I make a post? If you are not able to make a post then you are not logged in to your account. Meatgstics allows guests to view information but it does not allow guests to make posts or comments.

Fat Bob Interesting idea! My initial thought is thst it cold work but I tend to be an optimist at these things so who knows, sounds like it will need to be tried! @PatrickB add this one to the board!

Joe Hell Yeah, we are super lucky to have such a nice booth. The nicest thing about that booth is actually the floor! It is foam that looks like wood and it saves all of our back and knees and feet a lot of pain. We have people who come into our booth just to give their feet a rest!

chippewa We bought some Franks powder to try to add it to sticks and it didn’t work that well, I think it was because of the vinegar powder in it. BUT I love Frank’s too and I think if you like that you wild like this seasoning!

Also long suffering Viking fan. Need better o-line.

twilliams Yes, that’s a downside, the nice thing is if you are in the quick reply box and hit the @ symbol it will bring up a list of recent posters and if it isn’t there you can type in the first letter or so and it will appear.

I bought a pair of manual hog ring pliers and use my automatic crimpers on the 32mm casings then tighten them with the manual crimpers, I wished somebody would make a smaller pair automatic crimpers as they are sooo fast.

Ben W With hotdogs I would suggest you add a little more water than what is called for and keep the meat super cold. That should help, I think Austin used this a long time ago for hot-dogs but I never have.

This is for someone on social media who was asking for a Knackwurst Recipe: Meat Block: Lean Beef (15% fat) 2 lb Lean beef or pork (20%) 1 lb 50/50 beef trim (55% fat) 1 lb Pork Trim (60%) 3 lb Lean pork Trim(25%) 3 lb Ice 2 lb Knackwurst Seasoning for 10 lb Blend or chop all ingredients to a smoothy like consistency. Do this in a cooler or very cold environment if possible stuff into 38-42mm hog casings Hang or coil in smoker Smoke Schedule: 1/2 hour at 130° dampers open with no smoke 1/2 hour at 150° close dampers and add smoke Smoke at 170° until internal temp of sausage is 145 Continue cooking but cut smoke and add humidity if possible until internal temp is 160° Cold shower for 10 or ice bath for 20 minutes Air dry for until they are at room temp and put in the cooler before vac packing the next day

Jonathon that vac sealer is what i was worried about, however my sealers died and bought a new one at Walmart last night. Defective out of the box so im taking it back tonight and ordering either the one you are giving away or the vacmaster 215 tonight, not sure yet

4 Cheese Pizza Brat Learn how to make 4 Cheese Pizza Brat with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Meat Block 10 lb of Untrimmed Pork Butts (any protein w/ about 20% fat will do) Supreme Pizza Bratwurst Seasoning 7.2 oz for 10 lb batch Mozzarella High Temp Cheese Cheddar High Temp Cheese Hot Pepper High Temp Cheese Ghost Pepper High Temp Cheese Why Use 4 Kinds of cheese We are using the Supreme Pizza Bratwurst Seasoning for our first test of using 4 kinds of cheese in a single product. We chose to go with Mozzarella (obviously), Cheddar, Hot Pepper and Ghost Pepper Cheese for the added flavor and heat. We generally like to recommend that 1 lb of cheese per 10 lb of meat but since this product is specifically about getting a strong cheese flavor we upped that and went with a little over 1.25 lb of cheese for a 10 lb meat block. Melt Cheeses, Chop & Cool The High Temp Cheeses come pre-cubed so we could have just mixed them but we wanted to find a way to make sure every bite had all 4 kinds of cheese in it, or come as close to it as is reasonably possible. So, we decided to try melting the High-Temp Cheese, which is exactly what it is designed not to do! We laid everything in a pan and turned our stove on to about 3/4th the way to the max, stirring it the entire time. Eventually, the cheese started to melt, and we just kept stirring making sure we weren’t letting it burn. Once we had the level of melting we felt that we needed we transferred the cheese to a pan that we had lined with some Freezer Paper and then put that in the freezer to cool and solidify. Once everything had cooled down we chopped it up into small enough pieces to stuff into our sausage. The Brat Grind your meat twice, through a 3/8" plate first and then through a 3/16th" plate the second time. Pork is what we used but you can use beef or another protein, just make sure you are around 80/20 Lean to Fat. We measured out the correct amount of seasoning and mixed that in with the water before adding that to the meat because we wanted to make sure we got even dispersal without getting the meat to the point where we were extracting proteins. This is a fresh sausage so we do NOT want protein extraction here. Mix & Stuff Normally When you add your seasoning to the meat you should add the cheese at the same time, this will make sure that you get even dispersal throughout the sausage. Just mix until all the water and seasoning is mixed into the meat and the cheese looks like it is somewhat even throughout. Then, stuff into casings, for this we used 30mm Fresh Collagen but you could absolutely use Tubed or Regular Hog Casings. Link these into whatever size you want, natural casings will hold closed better than the collagen casings. Cook on the Grill Just cook on Medium-High until the internal temp is 160° and enjoy! Extra Notes We added some Pizza Sauce (store-bought as we didn’t have time to make one) and served them on a bun to make it more like Pizza, we absolutely recommend you do this! Shop waltonsinc.com for Hi-Temp Cheese Shop waltonsinc.com for Gray Poly Meat Lug Watch WaltonsTV: 4 Cheese Pizza Brat

I made a test batch and they were pretty good. I wish they had a little more kick and plan to make another batch with some pepperjack and possibly add some red pepper once I get my new work area done. Really like the Tex-Mex and pepper jack cheese.