Green Mountain Grill

Also…who says Pinder Pander Austin, how did I let that slide by? I must have been distracted by the beer

Quality on youtube is somehow still not full, should be fully processed soon!

Beautiful Beverages

• Jon is drinking Maudite from Unibroue
• Austin is drinking Pompei from Toppling Goliath

Mystery Meat

Austin pulled the Fajita Snack Sticks out of the deep freeze and then confused Jon into thinking they were Willies Snack Sticks somehow.

Customer Corner

Chef Raoul (who was a winner of a $50 during the last Livestream) sent in a request that we cover the basics of cured sausage making. They tackle the topic as best they can in a podcast format without any meat. However, I’d highly recommend that anyone interested in more information go to Meatgistics University: Cured Sausage and read up on the subject!

Meat Matters

• The one bright side of this Covid-19 pandemic has been an increase in the interest of hunting. We all need to hope that continues when everything goes back to normal!
• Your small local meat lockers, processors and butcher shops have been picking up the slack while more and more major meat processing plants are closing.
• 400 Missouri meat processing plant employees are out sick with Covid and 3 meat inspectors have died from this

Show Links

https://www.foxnews.com/us/coronavirus-people-us-taking-hunting-amid-meat-shortages
https://www.kwch.com/content/news/Small-local-meat-processing-plants-feel-pressure-from-big-plant-closures-570136281.html
https://www.foxnews.com/food-drink/asymptomatic-workers-missouri-pork-plant-coronavirus-positive
https://www.foxnews.com/health/nearly-150-meat-inspectors-diagnosed-coronavirus-3-dead-report

Featured Seasoning

Pa’s Black Bull Marinade and Soluble Pa’s Black Bull the best description of this seasoning that I have ever heard was from our old Customer Service Supervisor Ashley and she said “It makes meat taste more like meat” and that’s it, it’s pretty perfectly simple. This is Jon’s favorite marinade and he used it on Brisket and made Austin’s Grandfather say “that’s the best brisket I’ve ever had” seems like sort of a big deal that got swept under the rug a little!

Meat Hack

We talked about how using binders can help with all sorts of issues when making cured sausages. Some, like Sure Gel add protein to the mix so it makes protein extraction easier and others like Carrot Fiber help the sausage retain water throughout the cooking process.

Other Notes

We talked about the Meater+ and how we found out that it will survive a few days in a deep freezer!

Watch Meatgistics Podcast: Basics of Cured Sausage

winter Too many variables to go give a definite answer, my recommendation would be to toss it unless you used deionized water. But I think some commercial processors will do exactly this. Departing Contestant Cabelas90 lamurscrappy any input?

veman Yeah, you want to add JUST enough water to cover all your meat, put it in the smallest container possible so you can add less water, remember, any water you add to the meat you will have to cook or dehydrate out.

tenderloin That’s an interesting point, I have heard that from some commercial customers in the past but still haven’t done it!

truckmountgirl When Cabelas90 says a lot of $ for a vac stuffer they are about $60,000 new! I also agree with him on the grinder information. Small bones from rabbits and chickens the larger Westons will handle but it isn’t something that you want to constantly do it on. I wouldn’t try beef bones at all even with the #42. I’d say vac sealing might be the way to go. You have a lead on a double-chambered vac machine so A) it will be fast and B) the bags that they use are relatively inexpensive. For example if you used a 6x10 and buy 2,000 at a time the cost will be just 3 cents a bag and C) you also close the bags as you are sealing them so you don’t need any type of clipper.

You-'re doing good work!

YooperDog Make sure you let Austin and I know when you are planning on coming through!

Tex_77 Those look amazingly well cooked! Potato seasoning and garnish on any type of potatoes, including french fries, is amazing

Chef THAT is so cool! We are absolutely trying this!