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Recent Posts

  • Weekly Blog Post - Walton's Steak Cookoff & Car Show, Deli Meat Advanced "Classes"

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    Steak Cookoff & Car Show SCA Mark's Meats JP's Custom Smoke What Videos are being released soon?

    Meatgistics University: Deli Meat 201 We talk about making one large piece of deli meat from many smaller pieces.

    Meatgistics University: Deli Meat 202 We go over the additives that we recommend that you use when making homemade Deli Meat.

    What Projects are we looking ahead at?

    On August 10th we will be having the first annual Walton’s Steak Cookoff & Car Show! This is an SCA judged event, 1st place will win $2,000, 2nd place will win $1,000 even the 10th place competitor will win some money! We will also have a food and drink truck, meat snack samples made with Walton’s products, cooking demonstrations and samples of chicken wings and pulled pork form JP’s Custom Smoke!

    Tickets are $10 and include 1 complimentary beverage from Shaken or Stirred, access to all Walton’s and JP’s Custom samples and all proceeds will go to Air Capital Flyers Special Olympic Team. So come visit us, have a good time and support a great cause!

    And the 1st 500 customers will receive a free shaker of Walton’s Ultimate Steak & Roast Rub Seasoning!

    This event is sponsored by:
    Walton’s
    SCA
    Mark’s Meats
    JP Custom Smoke
    Shaken or Stirred
    Twisted Hog BBQ

    What’s on our Mind?

    I am deep frying some pheasant today and I have a really good shaker I like to use that I think works well with flour for the breading. Does anyone have any particular Excalibur shaker they like to use when deep-frying?

    Noteworthy Recent Posts

    @Joe-Hell has some absolutely stunning pics of his Picanha and that then started off a good thread on what cuts used to be inexpensive but have steadily climbed in price in recent years.

    @raider2119 noted that a lot of Butcher Shoppes have turned into “Yuppie Meat Emporiums” in Making Gourmet Hot Dogs and that gave me a good laugh!

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    43 New users
    156 New Posts
    13 New Topics

    New Products

    We now have 1 and 3 lb Bags of Whiskey Barrel Wood. I am looking forward to playing around with this and I am looking to see what all of our meatgistics chefs makes out of it!

    Shaken or Stirred Twisted Hog BBQ

    read more
  • Weekly Blog Post - Livestream, Special Weston #8 Butcher Series Grinder Giveaway

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Deli Meats 201, 202, and 203 - These are the intermediate deli meat courses where we talk about restructuring smaller cuts to make a loaf, common additives that we suggest you use and making low-fat deli meats that you can slice thin.

    What Projects are we looking ahead at?

    We have finished the processing portion of the Lomo video. Lomo is a slow cured product that we wet aged for 18 days and then hung in our Eller Drying Cabinet for 30 days. On one we used just Salt and on the other, we used Chorizo Seasoning. Both were delicious and we gained some good insights into what to look for when you choose your piece of meat and how to handle the meat before it goes in the dry curing chamber.

    What’s on our Mind?

    Austin and I are doing our monthly Livestream where we will draw a winner for June’s Giveaway, announce July’s Giveaway and we will have a special drawing for only our Livestream viewers. The winner of that will walk away with a Weston #8 Butcher Series Grinder.

    Noteworthy Recent Posts

    @twilliams Smoked a 1/2 Hog and posted some pics of his test batches

    @cayenneman old post about Hot Dog Casings got bumped back up and some more good information/opinions were added, worth checking out if you are planning on making hotdogs. Also, if you are making hotdogs check out Gourmet Hotdogs

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    25 New users
    135 New Posts
    16 New Topics

    New Products

    We will be carrying 3 new GrillGrates, one specifically designed for Green Mountain Grills, on for the PK Grill and one for the PK360 Grill. These grill grates are awesome for a pellet grill as they can help you leave perfect sear marks on a steak even if your grill doesn’t go above 500°. It does this by funneling heat up through its base and into the grate portion making it up to 200° hotter than the rest of your grill.

    read more
  • @CajunGourmet2018 This might sound counterintuitive (and it might be nonsense) but you might end up getting a better result from slightly dehydrating your pineapple pieces first, then the water from the meat will rehydrate the pieces during the cooking process instead of the juice being cooked out of the pineapple during the cooking process.

    Craig and Joes idea might work as well!

    read more

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About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.