The Fridge Raider

The Fridge Raider

Meatgistics Podcast: Top 10 Meat Hacks for 2021

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.

What we talked about:

Listen along as Jon and Austin tell you some of their favorite meat-hacks for the upcoming year. Hopefully, these tips and tricks will ultimately help you become a better and more confident meat processor for the year to come. Enjoy!

Humidity to smoker with sponge/towel
Finish cooking in water
Wild game rinse
Caring for your knives
Tender jerky
Freeze meat before grinding
pH effect on meat
Tubed casings on backwards
Binders, when to use
Bread to clear grinder/stuffer
Difference between whole muscle cooking and ground meat

Watch Meatgistics Podcast: Top 10 Meat Hacks for 2021

The Fridge Raider

Chicken on the Run

Learn how to make Chicken on the Run with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Ingredients:

Chicken on the Run
Marinade (Optional)
Air Fryer
Chicken Thighs & Breasts

Super Easy

You can use the marinade that is sold separately from the breading, to marinate your chicken overnight or for a few hours. The step that remains the same is the breading of your chicken. Do your best to keep a wet hand and a dry hand and just coat your pieces in the breading and place directly into your air fryer.

If you’re planning on using the marinade, get yourself something like the Jaccard Meat Tenderizer. It’ll pierce your meat and allow your protein to absorb more of the liquid, resulting in a juicer product.

The hardest part about this dish is deciding what dipping sauces to try out! We tried a few of our favorite BBQ sauces and ranch dressings, and they did not disappoint.

Shop waltonsinc.com for Chicken on the Run

Shop waltonsinc.com for Better Breader Batter Bowl

Watch Waltons: Chicken on the Run

The Fridge Raider

Meatgistics Podcast: Venison Snackstick Tests

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.

What we talked about

Listen along as Jon and Austin try out some venison snacksticks! They tried sticks that ranged from 10 to 30 percent added pork fat. They also sampled a charcuterie board log cabin and caught up on some old questions.

Watch Meatgistics Podcast: Venison Snackstick Tests

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Deli Meat: 202 Additives For Homemade Deli Meats

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

Phosphates

In Deli Meats 103 we went over some common additives that are used in commercially processed Deli Meats, most of them are harmless and are aimed at increasing the freshness of the meat, the shelf life, taste and appearance. However, most of these items are not things you are going to have in your home, or have easy access to. However, there are a few additives that are easily available and will give you a nice reformed deli meat that can be sliced almost as thin as a true deli.

It doesn’t matter if you are making homemade deli meats or buying it from the store, some sort of phosphates will almost certainly be present. The phosphates raise the pH of the meat and allow it to hold more water. Commercial processors do this because a) water is much cheaper than meat and b) consumers want cuts of meat that are juicier. We recommend you use Cold Phosphate as this will dissolve easier in cold water than some other types. An important note on phosphates is that if you are injecting it you need to mix this in first so it can suspend in the water. I’d recommend you add phosphates to any deli meat you are making but it is especially important when making low fat deli cuts.

Binders

Binders, especially in low fat cuts, are going to be very key here when making a reformed cut of deli meat. Without it you will have a hard time getting everything to stick together tight enough to let you slice it deli thin without it crumbling. Carrot Fiber isn’t a traditional binder but it holds 26 times it’s weight in water so it can help with a juiciness, if you are going to use carrot fiber, like I do in future videos, is to use it in conjunction with cold phosphate. Super Bind is going to give you carrot fiber and potato starch, so you get the best of the carrot fiber plus the potato starch forms a gel at the same temp as the meat really starts to expel water. The only problem with this is that in a homemade deli you are going to have some voids in your meat. Having no voids with a hand crank stuffer is extremely difficult and those voids will be filled with this gel. It can be very unappealing. Sure Gel or Soy protein blend can also be good choices.

Sodium Lactate

Sodium Lactate is used by commercial processors to extend the shelf-life of meat products. It is sometimes used as a powder but is most often used in its liquid form. It increases the shelf life of meat products by regulating the pH of food and reduces the effects of bacteria spoilage. In its liquid form you would use it at a rate of 1.5% of your meat block, so for a 25 lb batch you would use .375 of a lb. As we sell it in gallons you can see that it would last you a long time.

Sodium Nitrite & Sure Cure

Another option for deli meat can be using sodium nitrite or sure cure. We’ve talked about it exhaustively in the past but using nitrite helps fight botulism spores. Its important to use when smoking meat as you are often creating the perfect environment for the growth of botulism and other bad microorganisms. It can also assist in increasing the shelf life of the meat and preserving the color and flavor.

Watch WaltonsTV: Deli Meat: 202 Additives For Homemade Deli Meats

Shop waltonsinc.com for Additives

Shop waltonsinc.com for Cold Phosphate - Sodium Phosphate

Shop waltonsinc.com for Sodium Lactate

The Fridge Raider

Gummy Bear Brat!

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 Gummy Bear Brat!

Prep Time

20-30 Minutes

Cook Time

Until Internal Temperature was 165 Degrees

Ingredients

Brats
Buns
Gummy Bears

Utensils Needed

Meat Grinder
Sausage Stuffer
Grill/Smoker or Oven
Feel Free to Mix by Hand

Instructions

Make your sausage how you would normally go about it. And just add your gummy bears at the point of when you would add your cheese. For us, it’s usually at the end of mixing, going no more than the final 60 seconds.

Disaster rating:

This one was a bigger miss than it was a hit, for sure! It really depended on the color of gummy bear you would bite into. Some had a somewhat sweet and sour flavor, others tasted like cough syrup. So overall this was a disaster, just not as big of one as we expected. Our expectations were that we would have to clean up gummy bears off the grill, so that’s a little win I suppose.

Watch Waltons: Recipe for Disaster: Gummy Bear Brat

Shop waltonsinc.com for Sausage Seasonings

Shop waltonsinc.com for Sausage Stuffers

The Fridge Raider

Meatgistics Podcast: Same Day Shipping

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 Chilly Water Pale Ale from Tighthead Brewing, a good all day drinking beer that has quickly become one of his new favorites. He also had a milkshake IPA, and, of course, he was disappointed
Taylor had a Sea Dog Blue Paw, its an Ale with added Blueberry flavor. In his own words, “It’s pretty good.”

What we talked about

We discussed everything from how the orders at Waltons are shipped to our love of dogs! If you’ve ever been curious about how the warehouse works here at Waltons and what exactly we do to ensure the best customer experience possible give this podcast a listen!

Watch Meatgistics Podcast: Same Day Shipping

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Meatgisitcs Podcast: Clearing The Mailbag

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

Jonathon toughed it through one of his not so favorite beers, a Hibiscus Lemon Saison. But as the saying goes, “The show must go on!”

What we talked about

Jon was tackling the podcast solo today, so what a great reason to clear out the mailbag! He went though all of the emails we have received from you the loyal listeners and answered as many questions as he could. Enjoy!

Watch Meatgisitcs Podcast: Clearing The Mailbag

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Meatgisitcs Podcast: How's the Weather?

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

Jonathon tried a tart lychee from new belgium. It is an aged sour ale, so you know he enjoyed himself. Richard tried out a hazy river, a new england style pale ale. He’s a fan of IPA’s, so he really liked this beer to accompany the not so great weather we’ve been having.

What we talked about

Jon was joined by Richard Schraeger from Accuweather and they, of course, discussed the weather, kind of. It was interesting to hear about all the things not normally associated with the weather that are heavily affected by it. Check it out!

Watch Meatgisitcs Podcast: How’s the Weather?

The Fridge Raider

Meatgistics Podcast: Shipping Check-in

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

Jonathon continued his love for crane brewing and cracked open a blackberry peach IPA Sour. Will the sour be enough flavor to mask his hatred of all things IPA? Tune in and find out! Taylor had a Clown Shoes Double IPA known as Galaticake, great flavor and even better abv coming in at an awesome 9%.

What we talked about

We talked about the upcoming holiday season and how shipping plays an obvious major role in making sure things run smoothly around here. We also couldn’t help but talk about dogs! Taylor and his family do fostering and you know how much Jon enjoys a good dog story. Plus, did we just witness the best turkey Jon has ever made?

Watch Meatgistics Podcast: Shipping Check-in

The Fridge Raider

Meatgistics Podcast: When to use What?

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

What we talked about:

Listen along as Jon talks about additives and when to use what additives while making sausage or jerky. Also, he is solo today as his co-host is still out with Covid-19, which is ironic as Jon just got back from his 10-day quarantine!

Watch Meatgistics Podcast: When to use What?

The Fridge Raider

Meatgistics Podcast: When to use What?

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

What we talked about:

Listen along as Jon talks about additives and when to use what additives while making sausage or jerky. Also, he is solo today as his co-host is still out with Covid-19, which is ironic as Jon just got back from his 10-day quarantine!

Watch Meatgistics Podcast: When to use What?

The Fridge Raider

Meatgistics Podcast: Top 10 Meat Hacks for 2021

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.

What we talked about:

Listen along as Jon and Austin tell you some of their favorite meat-hacks for the upcoming year. Hopefully, these tips and tricks will ultimately help you become a better and more confident meat processor for the year to come. Enjoy!

Humidity to smoker with sponge/towel
Finish cooking in water
Wild game rinse
Caring for your knives
Tender jerky
Freeze meat before grinding
pH effect on meat
Tubed casings on backwards
Binders, when to use
Bread to clear grinder/stuffer
Difference between whole muscle cooking and ground meat

Watch Meatgistics Podcast: Top 10 Meat Hacks for 2021

The Fridge Raider

Meatgistics Podcast: Venison Snackstick Tests

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.

What we talked about

Listen along as Jon and Austin try out some venison snacksticks! They tried sticks that ranged from 10 to 30 percent added pork fat. They also sampled a charcuterie board log cabin and caught up on some old questions.

Watch Meatgistics Podcast: Venison Snackstick Tests

The Fridge Raider

Gummy Bear Brat!

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 Gummy Bear Brat!

Prep Time

20-30 Minutes

Cook Time

Until Internal Temperature was 165 Degrees

Ingredients

Brats
Buns
Gummy Bears

Utensils Needed

Meat Grinder
Sausage Stuffer
Grill/Smoker or Oven
Feel Free to Mix by Hand

Instructions

Make your sausage how you would normally go about it. And just add your gummy bears at the point of when you would add your cheese. For us, it’s usually at the end of mixing, going no more than the final 60 seconds.

Disaster rating:

This one was a bigger miss than it was a hit, for sure! It really depended on the color of gummy bear you would bite into. Some had a somewhat sweet and sour flavor, others tasted like cough syrup. So overall this was a disaster, just not as big of one as we expected. Our expectations were that we would have to clean up gummy bears off the grill, so that’s a little win I suppose.

Watch Waltons: Recipe for Disaster: Gummy Bear Brat

Shop waltonsinc.com for Sausage Seasonings

Shop waltonsinc.com for Sausage Stuffers

The Fridge Raider

Chicken on the Run

Learn how to make Chicken on the Run with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Ingredients:

Chicken on the Run
Marinade (Optional)
Air Fryer
Chicken Thighs & Breasts

Super Easy

You can use the marinade that is sold separately from the breading, to marinate your chicken overnight or for a few hours. The step that remains the same is the breading of your chicken. Do your best to keep a wet hand and a dry hand and just coat your pieces in the breading and place directly into your air fryer.

If you’re planning on using the marinade, get yourself something like the Jaccard Meat Tenderizer. It’ll pierce your meat and allow your protein to absorb more of the liquid, resulting in a juicer product.

The hardest part about this dish is deciding what dipping sauces to try out! We tried a few of our favorite BBQ sauces and ranch dressings, and they did not disappoint.

Shop waltonsinc.com for Chicken on the Run

Shop waltonsinc.com for Better Breader Batter Bowl

Watch Waltons: Chicken on the Run

The Fridge Raider

Meatgistics Podcast: Making a Kinetic Connection with Deer

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

Too early at Walton’s to enjoy a tasty beverage on this day, but if they could I’m sure Jon would pick something sour. Austin Smith enjoyed his favorite, Mountain Dew.

What we talked about

Listen along as Jon talks to the owner and operator of Kinetic Connection Outdoors, an outfit that specializes in big Kansas White Tail. Owner-operator Austin Smith is not only great at hunting but listen to him play his guitar and enjoy his love of life!

Watch Meatgistics Podcast: Making a Kinetic Connection with Deer

The Fridge Raider

Meatgistics Podcast: Shipping Check-in

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

Jonathon continued his love for crane brewing and cracked open a blackberry peach IPA Sour. Will the sour be enough flavor to mask his hatred of all things IPA? Tune in and find out! Taylor had a Clown Shoes Double IPA known as Galaticake, great flavor and even better abv coming in at an awesome 9%.

What we talked about

We talked about the upcoming holiday season and how shipping plays an obvious major role in making sure things run smoothly around here. We also couldn’t help but talk about dogs! Taylor and his family do fostering and you know how much Jon enjoys a good dog story. Plus, did we just witness the best turkey Jon has ever made?

Watch Meatgistics Podcast: Shipping Check-in

The Fridge Raider

Haha, okay. As long as I get to take notes. Thanks for the view!

The Fridge Raider

Tex_77 I can’t tell secrets to team blue, sorry

The Fridge Raider

On the Meat Block: Garden Chili

In this segment Patrick explores all the recipes you post to the users recipe section of meatgistics. He will pick his favorites and do his best to make your recipe with products that Walton's has in stock.

Prep Time

20 Minutes

Cook Time

3-4 Hours

Ingredients

1 lb Ground Beef
6 Tomatoes
1 Onion
1 Red Pepper
1 Tblsp spoon minced garlic
1 Tsp salt
1 Tsp black pepper
1 Tsp ground cumin
1 Tblsp sugar
1/2 can Tomato paste
1-2Tblsp MexiCali Taco Seasoning

Instructions

Follow instructions for How to make Garden Chili(https://meatgistics.waltonsinc.com/topic/2707/garden-chili). Brown burger, drain if needed. Add onions and peppers and cook until just starting to get soft. Dice Tomatoes ( Extra Onion and Pepper if you want) and place in crock pot, add cooked burger and all of seasonings and stir. Place on High heat and stir occasionally for 3 to 4 hours. Our awesome Weston 7 qt. slow cooker did all the work for us! Just do a little elbow grease and throw in the rest of your veggies and you are good to go.

The Fridge Raider