Walton's Employee

What we talked about:

Listen along as Jon talks with a few winning meat processors from AAMP 2021 in Oklahoma City, OK. First, he talks briefly with Dan from Lousiana’s Craft Butchers. He won grand champion Andouille! Then we follow up with Dennis Schaardt from Den’s Country Meats & Danny Mendes from Tulare Meat Locker and Sausage Company. While competitors at heart, these two processors discuss the ins and outs of competing, but more importantly, they discuss their friendship and the comradery shared amongst all at AAMP.

Den’s Country Meats (denscountrymeats.com)
Den’s Country Meats | Facebook
https://www.facebook.com/denscountrymeats/

Tulare Meat Locker & Sausage Company
Tulare, CA
https://tularemeatlockerandsausage.com/
https://www.facebook.com/Tulare-Meat-Locker-Sausage-Co-123555654365774/

Meatgistics Podcast: Winning Tradition AAMP 2021

I think we all just need to realize that a downvote doesn’t mean someone hates what you said or you, they might have fat fingered it (I’ve done it) they might disagree with what you said or they might just be an [censored]. We have asses on this sits (his name is Austin) I’m leaving dow votes because I want people to have the ability to tell us they don’t like something we did or said.

So, we are heading up today to go shoot some videos with PF/QF and Ron Schara. We are shooting and staying in https://www.4200uplandestate.com/ which is about the nicest place I have ever seen and we are working with a Chef John Wipfli https://www.instagram.com/jonwipfli/?hl=en on some wild game stuff. Should be a lot fo fun but here is the great part, Austin is driving so I am going to be getting caught up on Meatgistics stuff the entire ride up!

Then, the even better part is that on Wednesday we are going on a guided fishing tour with Travis Frank (professional guide, TV host and podcast guest) for Muskies and Walleyes…I shall dominate Austin and post pictures to prove it! The only downside is I am pretty sure we will be using spinning reels and I want to see Austin try to deal with a rats nest from casting…I may sabatoge him!

I was thinking the Flaming hot like samspade said but we might try a few more IF we can get the texture figured out. Right now, 2 or 2.5% of the weight seems to be the sweet spot but unless adding a bind significantly improves the texture I don’t think it is worth it. Now, it ABSOLUTELY bumps up the flavor of the Nacho Cheese Flavored Jerky/Snack Stick Seasoning but after they sit for a day or two the texture degrades further.

Getting ideas for tests is something we have done, this one was more cause I wanted johng to understand we want to try new and different things here BUT we’d love more suggestions like this, it is a lot of fun when you guys suggest things and then we go and try them and report back!

I have the power!!!

We did batches of 1, 2.5 and 4% today so we will see what the best ratio is. I have a feeling the “binder” aspect of it isn’t going to work great. In the sample one we did yesterday there was some texture degradation with the added flavor.

Thursday (tomorrow) livestream will be a bit different and could possibly be the start of something new. We are going to be mostly discussing meat news on the podcast this week. I think it would be an interesting way to let you guys ask questions or give us your opinion on what is going on in the industry. We did this because I have a ton of stories for this week but we are a few weeks out on the podcast right now as we shot a few episodes during AAMP and if we dont talk about those stories then the stories wont be relevant by the time the podcast is released.