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.
