Advertise on podcast: Meatgistics Podcast: From Animal To Edible

On this week's Meatgistics Podcast, Jon sits down with Sean Johnson of GetSaucedNJ to talk all things wild game. They cover the mistakes people make most often when cooking venison and other game, why treating it like beef can leave you with a dry, gamey plate, and how to get the most out of every harvest. If you're a hunter with a full freezer or just curious about cooking game, this episode has something for you.

This week, Jon sits down with Justin Townsend, founder of Harvesting Nature, and Adam Berkelmans, the Managing Editor of Harvesting Nature, for a conversation about hunting, wild food, and the growing field-to-table movement. Together, they discuss Harvesting Nature's mission of helping people become more connected to their food through hunting, fishing, foraging, cooking, and conservation. Justin Townsend and Adam Berkelmans share insights from their work creating outdoor content, educating hunters and home cooks, and promoting a deeper appreciation for wild game and self-sourced food. From storytelling and recipe development to conservation and outdoor traditions, this episode is packed with perspectives from two passionate advocates for the wild food community.

This week, Jon sits down with Chris Whonsetler, better known as The Okayest Cook, for a conversation focused on hunting, cooking, and the stories behind great food. The two discuss Chris' passion for waterfowl hunting, his experiences experimenting with fermentation, and some of his favorite recipes and cooking techniques. They also talk about bear meat, hunting quail, and the unique challenges and rewards of cooking wild game. It's a relaxed conversation filled with outdoor experiences, culinary insights, and plenty of ideas for hunters and home cooks alike.

This week on the Meatgistics Podcast, we’re joined by Nick Hoffman, host of Nick’s Wild Ride on Outdoor Channel! Nick brought some elk along for the ride, and the crew put it to work making elk bratwurst and snack sticks. We also talk hunting, wild game, Nick’s experiences in the outdoors, and plenty of meat processing along the way. It’s a good mix of hunting stories, sausage making, and getting wild game from the field to the table.

This week, Jon sits down with Christopher Kyer of The Honest Omnivore for a conversation covering some of their favorite topics. They talk about wild game cooking and preparation, Christopher's approach to food photography, and how capturing a great image can help tell the story behind a meal. The discussion also dives into hunting experiences, lessons learned in the field, and a variety of memorable stories gathered along the way. It's a relaxed catch-up filled with great conversation, outdoor experiences, and plenty of appreciation for the connection between hunting, cooking, and sharing food with others.

This week, Jon and Austin sample some homemade creations, including roast beef and turkey jerky paired with nacho cheese, and share their thoughts on the flavors and textures. They also discuss the new young George Washington movie, dive into the role of phosphates in meat processing, and talk about ticks and Alpha-Gal syndrome and the impact it can have on people's diets. To wrap things up, they react to a compilation of outdoor animal videos, bringing plenty of laughs and commentary along the way.

This week, Jon and Austin finally try some dry-aged steaks from the cow they split and discuss how the dry-aging process affects flavor, tenderness, and overall eating experience. They dive into the science behind dry-aging, what happens to the meat over time, and whether the results are worth the wait. The guys also show off some new Walton's USA t-shirts, while Austin puts his identification skills to the test by guessing a variety of animal carcasses. To wrap things up, the guys discuss their favorite presidents.

This week, Jon talked with Marshall Starks, the first Regional Director for Pass It On | Outdoor Mentors, for a great conversation built around hunting, service, and meat processing. The two made bear bratwursts using Loaded Liberty seasoning and meat from a 110 lb bear Marshall harvested in Alberta, Canada, sharing the process and results along the way. They also touch on Marshall’s time at West Point, swap a few fishing stories, and even get into Jon’s ongoing dislike of potatoes. It’s a unique mix of wild game, personal background, and lighthearted conversation.

This week, Jon talks with Jeremiah Doughty from Field to Plate for a laid‑back conversation about what he’s been up to since the last time they talked. Jeremiah shares more of his journey as a wild game chef, including how his path into hunting and cooking began after developing an allergy to beef that pushed him toward harvesting and preparing his own wild game. They revisit his mission of helping others learn to hunt, butcher, and cook their own meat through his content and hands‑on classes, along with how his platform has continued to grow over the years.

This week, the guys cover a little bit of everything from bold flavors to wild stories. They dive into durian and boudin, sharing their thoughts on these unique foods, and get into the details of making both deer jerky and pork jerky. The conversation also touches on buying beef and their thoughts on the Walton's 12-inch thermometer. To wrap things up, they react to some intense shark and deer attack stories, bringing the usual mix of meat knowledge and unpredictable moments.

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.

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.

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.

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.

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.