Meatgistics Podcast: From Animal To Edible

Summer of Sausage Kickoff & Underrated Seasonings

This week, Jon and Austin officially kick off the Summer of Sausage, bringing excitement for everything ahead with more educational videos, weekly recipes, and special promotions with exclusive coupons all summer long. They celebrate by trying Habanero Lime and Sweet Chili snack sticks, breaking down the flavors, and picking favorites. The guys also share their picks for the most overrated and underrated popular seasonings, sparking some strong opinions, and react to a wild video of a woman getting a little too comfortable petting a bison.

Braunschweiger Taste Test, Exotic Meats, & A Brisket Debate

Jon and Austin dive into a wide range of meat talk, starting with a Braunschweiger tasting using Walton’s Braunschweiger Unit and breaking down its flavor and texture. They explore some exotic meat options from an Asian market for potential future use, then ask the big question: what’s the most you’ve ever eaten in one sitting? The conversation continues with butcher shop tradition origin stories, a heated pulled pork vs. brisket debate, and wraps up with a discussion about how many beers in a week is too many.

A Snack Stick Test, Patrick's Win, & Savage Beavers

Jon and Austin kick things off by trying Jalapeño Popper snack sticks made by a Walton’s salesman, testing if a flavor profile like this (without a dedicated snack stick seasoning) can still be turned into a great snack stick. They also celebrate Patrick's win at correctly guessing a lineup of different seasonings... mostly. The guys get into the idea of “pickle season” and all the ways that flavor can show up in meat snacks, and wrap things up with a wild clip of a beaver attacking eight people, bringing the usual mix of meat talk and unexpected chaos.

Splitting a Cow, Spinach Feta Sausage, & Moose Mayhem

This week, Jon, Ali, and Austin are all back on the couches as they tackle the logistics of splitting up a shared cow, debating everything from steak sizes to how much ground beef everyone should take. Along the way, Jon may have found a new favorite with a spinach and feta chicken sausage, and the group shares their thoughts on the flavor. To wrap things up, they react to a wild moose fight video, bringing some classic Meatgistics energy to the episode. It’s a mix of meat planning, taste talk, and outdoor chaos you won’t want to miss.

Everything Jon Didn’t Know About Salt with Tom Katen

This week on the Meatgistics Podcast, Jon sits down with retired Cargill service tech Tom Katen for a deep dive into one of the most important ingredients in meat processing: salt. From flavor and texture to protein extraction and preservation, Tom breaks down the science and real-world function of salt in a way that’s practical, fascinating, and occasionally mind-blowing. Along the way, Jon realizes there’s a whole world of salt knowledge he never knew existed. Equal parts masterclass and meat shop storytelling, this episode proves Tom is truly the salt of the earth.