Episodios
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On this episode of Huntavore, Nick is joined by Kriss Abigail, Wildgame butcher and meat cutter, whose passionate about connecting hunters with their harvest. Kriss shares her past and upbringing which ties directly into her profession. Photographer gone Butcher, meat is more then just food to Kriss, its a snapshot of the animal that now gets honored by every meal made. We unpack why Thanksgiving is special to both of us, explore her brand “Meet Your Meat”, and finish out with a super easy marinade to use on some heart tacos. A very thankful chat on this episode of Huntavore.
Nick and Kriss Abigail explore the themes of gratitude, cultural heritage, and the journey into butchery. They discuss the significance of Thanksgiving, the influence of family traditions, and the importance of honoring the animals that provide sustenance. Kriss shares her personal journey from photography to butchery, emphasizing the connection between hunters and their food. The conversation highlights the need for educated consumers in the hunting community and the value of individual processing over batch processing. In this conversation, Nick Otto and Kriss Abigail explore the deep emotional connections that hunters have with their craft, the importance of understanding where our food comes from, and the role of hunting in conservation and community building. Kriss shares her journey in creating 'Meet Your Meat', an initiative aimed at educating people about butchery and the relationship between hunters and their food. They discuss the empowerment of novice hunters, the significance of stewardship in hunting, and how the act of hunting can foster a sense of purpose and community through shared meals and experiences.
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On this episode of Huntavore, Nick calls up good buddy from Iowa, Kent Boucher. Kent recently connected with a giant deer during the short window of a muzzleloader season in Iowa. Like any good story, it takes twists and turns, and boy does this tale does many. Nick and Kent also catch up on many different things along the way, encouraging each other and hopefully you to keep hunting, and keep perspective when your own season’s story isn’t picturesque. A very, let’s keep hunting episode of Huntavore.
In this conversation, Nick Otto and Kent Boucher discuss the challenges of the current hunting season, particularly focusing on the impact of weather and EHD on deer populations. They reflect on the emotional aspects of hunting, including the influence of social media on perceptions of success and the pressure it creates. Kent shares his experiences during the early muzzleloader season, detailing the ups and downs of hunting, including missed opportunities and the importance of preparation and patience. The conversation highlights the journey of a first-generation hunter and the lessons learned along the way. In this engaging conversation, Kent Boucher shares his experiences and insights on hunting, balancing family life, and the importance of patience and understanding the land. He discusses the challenges faced during the hunting season, the thrill of success, and the support from his wife and community. The conversation also touches on the deeper meaning of hunting beyond just the act itself, emphasizing the importance of connection to nature and family. In this engaging conversation, Nick Otto and Kent Boucher explore the unique subculture of hunting in Michigan, emphasizing the importance of utilizing every part of the deer. They discuss creative butchering techniques, the significance of sharp knives, and innovative uses for deer fat, including cooking and soap making. The conversation highlights the value of family traditions and the joy of celebrating the harvest, reinforcing the idea of waste not, want not in the hunting community.
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On this episode Huntavore, Nick is making the best of a current situation. I’m sure like a lot of busy dad’s, the opportunity to get on hunts has been few and far between. With only a handful of sits, Nick is biding his time. While in this hunting purgatory, he has had the opportunity to assist successful hunters. Two hunters hired Nick to process their 2 New Mexico bull elk. He goes on his approach and how it is the biggest wildgame process he’s ever done. Nick also helped salvage a young whitetail buck that his brother in law hit. A bit of a sobering dose of reality, yet something that can be relatable, on this episode of Huntavore.
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On this episode of Huntavore, Nick gets a hold of Chris Bain, a native of North Idaho. Chris is on a journey we all dream about, going off grid. Building our own creature comforts, getting our essentials in order, and living off the land. Chris can tell ya, it's a one step at a time process. Come along on a great discussion about self sufficiency on this episode of Huntavore.
Chris Bain comes on the podcast and discuss the journey of off-grid living, the challenges faced, and the resurgence of meat hunting. They explore sustainable practices in hunting and gardening, share recipes for cooking wild game, and emphasize the importance of utilizing every part of the harvest. The discussion also touches on emergency preparedness and the infrastructure challenges of rural living, culminating in a shared passion for community and the joys of self-sufficiency.
Takeaways
Meat hunting is experiencing a resurgence as people seek to utilize their harvests more fully.Off-grid living presents unique challenges, including infrastructure and emergency preparedness.Sustainable practices in hunting and gardening are essential for self-sufficiency.Cooking wild game can be simple and rewarding, with many recipes to explore.Community sharing of resources and knowledge enhances the off-grid experience.The importance of knowing where your food comes from has grown post-COVID.Utilizing every part of the animal is crucial for reducing waste.Hunting experiences vary by region, with different species available.The connection to nature and self-sufficiency is a driving force for many.There is a growing interest in learning how to process and cook wild game.Show Partners
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On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles. Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame. Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods. Jess also has a special surprise slated for this fall. Lots of great info on this episode of Huntavore.
In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles.
Studying meat science can provide valuable insights into the safety and quality of meat, including wild game.Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting.The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality.Temperature control is crucial in preserving the flavor and juiciness of game meat.Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste.The hanging process and the use of lactic acid spray can help preserve and enhance the meat.Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors.Different cuts of meat require different cooking methods and can be used in various dishes.Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist.Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking.Show Partners
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On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms. Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop. Butchering animals for the community and processing wild game for hunters. Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing. A lot of info here to digest on this episode of Huntavore.
Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.
Takeaways:
Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.Offering sausage making services can be a profitable addition to a processing business.Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.Having sharp knives is crucial for efficient and safe meat processing.Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.
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On this episode of Huntavore, Nick calls up good friend Nate Roseveld of the Michigan Wild Podcast. Nate recently dug in deep to the new Michigan deer hunting regulations on one of his episodes, and Nick wanted to get a better understanding. From the looks of things, the DNR is in need of some meat hunters. Does are up, harvests are down, its time we fill those freezers once again, on this episode of Huntavore.
Nick and Nate Roosevelt discuss the upcoming hunting season in Michigan and the recent changes in legislation regarding deer hunting. They talk about the importance of shooting does to manage the deer population and the challenges of getting hunters to embrace doe harvest. They also touch on the concerns about the National Resources Commission making decisions that could impact the deer herd and the need for hunters to adapt to these changes. Overall, the conversation highlights the need for education, communication, and collaboration among hunters to ensure the sustainability of the deer population. In this conversation, Nate and Nick discuss the importance of shooting does in deer hunting. They emphasize the need to make killing does cool again and encourage young hunters to start with shooting does. They also discuss the challenges of managing the deer population, including the impact of CWD and the need for testing before donating deer meat. The conversation concludes with a discussion about their recent pig hunting trip and plans for cooking and sharing the wild pork.
Takeaways:
Shooting does is important for managing the deer population and maintaining a healthy balance.There is a need for education and communication to encourage hunters to embrace doe harvest.The National Resources Commission has the power to make decisions that impact the deer herd, and hunters need to adapt to these changes.Collaboration among hunters is crucial for the sustainability of the deer population and the future of hunting. Encouraging young hunters to start with shooting does can help them learn and appreciate the importance of managing the deer population.Killing does is just as important and meaningful as shooting bucks, and it can contribute to the overall health of the deer herd.Testing for CWD and the challenges of donating deer meat can create obstacles in managing the deer population.Pig hunting can be a fun and effective way to control the pig population and provide a bounty of wild pork.Taking advantage of opportunities to hunt and harvest does can help address the overpopulation of deer in certain areas.Show Partners
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On this episode of Huntavore, Nick is joined by fellow Sportsmen’s Empire Podcaster, Jeremy Dinsmore. Jeremy is host of the Antler Up Podcast and hails from Pennsylvania. The guys first unpack some of the archery season preparations. Jeremy tells the tale of how he gained back confidence in the stand, a story we can all relate with. Then we head into the kitchen, where both guys can agree, processing deer to fit your family needs goes a long way, even if that includes mostly grind. Get ready for a great story, and noteworthy tips on this episode of Huntavore.
Nick and Jeremy discuss various topics related to hunting and archery. They start by talking about their morning routines and the challenges of maintaining a clean house with kids. Then, they dive into the topic of post-shot processes and the different approaches to processing and butchering game. They also touch on Jeremy's archery setup and the importance of practicing with your hunting equipment. The conversation concludes with a discussion about the recent Mountain Archery Fest event and the benefits of participating in 3D archery shoots. In this conversation, Jeremy discusses what comes after a successful shot in hunting, including field dressing the deer and deciding whether to take it to a processor or process it at home. He shares his experience of last year, where he took three deer to a processor and processed two at home. Jeremy also talks about the different cuts of meat he keeps, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks. He also shares his recipe for making jerky and his favorite dish to bring to a potluck.
Takeaways
There are different approaches to processing and butchering game, including using a processor or doing it yourself. Each method has its pros and cons.
Practicing with your hunting equipment, including your bow and arrows, is crucial for accuracy and confidence in the field.
Participating in 3D archery shoots, such as the Mountain Archery Fest, can provide valuable practice and simulate real hunting scenarios.
Building confidence and honing your skills as a hunter takes time and effort, but it's a rewarding journey that leads to success in the field. After a successful shot, hunters need to field dress the deer and decide whether to take it to a processor or process it at home.
Different cuts of meat can be kept, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks.
Jerky can be made by brining the meat and then smoking it in a smoker.
A favorite dish to bring to a potluck could be Mississippi chuck roast served on a bun.
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On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from? Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important. Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate. So come along on this chat, on this episode of Huntavore.
Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup. Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.
Takeaways
Knowing where our food comes from and using every part of an animal is important
Culinary education and hands-on experience are valuable for aspiring chefs
Utilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.
Fish heads and collars can be used to make fish soup and fish cakes.
Trimmings from fish can be repurposed for dishes like salmon tartare.
There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.
Offal, such as heart, can be delicious and should not be overlooked in cooking.
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On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike
Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish
fry. The guys break down their methods, both party style and shore lunch. Mike finishes the
episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and
have the dipper ready, for this episode of Huntavore.
In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to
homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his
aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the
different methods of catching gar fish and the challenges of cleaning and cooking them. They
share their favorite techniques for preparing fish fillets, including wet batter and pickle brine
marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking
fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying
techniques, the importance of temperature control, and the use of sauces. They also touch on
grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent
favorite meal of slow-cooked duck legs in French onion soup, served with french fries and
gravy.
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On this episode of Huntavore, Nick is joined by recipe guru, Adam Berkelmans. Adam is the
author of hundreds of recipes and dishes, however our focus isn't on the recipe itself, but a
mastered dish. The guys talk about a couple of their favorites where they have made changes
and different variations to make the dish their own. Mastery is more than following the list, but
tweaking the list, going with your gut, and taking things to another level. Get ready to add a bit
of this, and a pinch of that, on this episode of Huntavore.
The conversation explores the process of mastering a recipe and making it one's own. The
hosts discuss the idea that a recipe is a living thing that can be adapted and changed to suit
personal preferences. They share their experiences of experimenting with different dishes and
making adjustments to create their own unique versions. The conversation also touches on the
importance of persistence and not giving up when trying to perfect a recipe. They highlight the
need to master the basic recipe before venturing into more complex variations. In this
conversation, Nick Otto and Adam discuss the importance of observation and adaptation in
cooking wild game. They emphasize the need to experiment with flavors and techniques to
create unique and delicious dishes. They also discuss the challenges of cooking older animals,
such as roosters, and provide tips for making them tender and flavorful. Adam shares his
expertise in cooking wild game and offers resources for further exploration.
Takeaways
A recipe is a living thing that can be adapted and changed to suit personal preferences.
Mastering a recipe involves making adjustments and experimenting to create a unique version.
Persistence is key when trying to perfect a recipe.
It is important to master the basic recipe before venturing into more complex variations.
Observation and adaptation are key in cooking wild game
Experiment with flavors and techniques to create unique dishes
Cooking older animals, like roosters, can be challenging but rewarding
Use resources like websites and podcasts to learn new recipes and techniques
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On this episode of Huntavore, Nick continues to talk in 3rd person tense even after 6 years of
making podcast episodes. He shares his gratitude and thanks to the listeners, followers,
friends, and even the critics of the show. Nick also explains his plans for a triple seared style
backstrap at the campground this weekend. A bit of reminiscing and celebration on this episode
of Huntavore.
6 years and 150 episodes of Huntavore has been such a blast to research, schedule guests,
and lecture on audio recording for others to hear. My journey has taken me places, challenged
my thinking of food and what it means, and brought me face to face (digitally) with very
knowledgeable people in the hunting and culinary world. I have stuck with my roots “no ego, no
status” to keep me humble, and not lost sight of my mission “to celebrate my hunting and fishing
lifestyle, with the consumption and utilization of my wildgame”. I understood this is a niche area
of interest, and the people who I have been blessed to interact with share so much of my own
passion. Huge thanks goes out to my listeners, followers, friends, and critics who have
challenged me, encouraged me, and listened to what I have to say. Cheers to 6 years, and a
toast to many more on the horizon.
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On this episode of Huntavore, Nick gets into the weeds of making a perfect burger. Well, burger patties that is. He provides detailed insights into the process of preparing and grilling a burger, emphasizing the importance of proper patty formation and cooking techniques. Nick also lays out his bow and arrow setup for Michigan TAC, and is excited to share about his shoulder mount of the buck he got last fall. All this and more on this episode of Huntavore. Prop r patty formation is crucial for a successful burger. The incorporation of fat, the use of a dimple in the middle, and allowing the patty to rest in the fridge are key steps. High heat searing and strategic flipping are essential for achieving the perfect burger texture and flavor Nick's passion for deer hunting and the upcoming deer camp trip highlight his love for the outdoors and the camaraderie of hunting with friends. The conversation provides valuable insights for burger enthusiasts and outdoor enthusiasts alike, offering practical tips and personal experiences. Nick's detailed explanation of burger preparation and grilling techniques demonstrates his expertise and passion for the art of making a great burger.
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On this episode of Huntavore, Nick discusses his love for outdoor cooking and the simplicity and joy it brings. He shares his experience of cooking a birthday meal on his charcoal grill, emphasizing the pleasure of cooking over live flame and the control it offers. He also talks about the wear and tear that outdoor cooking equipment experiences and the importance of replacing consumable parts. Nick provides tips for cleaning and maintaining grills and griddles, highlighting the need for regular maintenance to ensure optimal performance. So light the charcoal and click those tongs, it's time for a grill side episode of Huntavore.
Takeaways:
Outdoor cooking over live flame brings a sense of simplicity and joy.Regular maintenance and replacement of consumable parts are necessary for optimalperformance of outdoor cooking equipment.Cleaning and seasoning grills and griddles is essential to remove rust and maintain a non-sticksurface.Cooking outside allows for a more hands-on and sensory experience, enhancing the enjoymentof the cooking process.Show Partners:
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On this Episode of Huntavore, Nick attempts to give some credit to the Venison Mid-Shoulder
Roast. Between the blade and the shank, this primal cut is a BBQer and Stew maker's dream.
However, it can get overlooked, but longer is going to be the last cut out of the freezer. Get
your smokers lit, and your humerus roasts thawed for an in depth episode of Huntavore.
In this episode of Huntivore, Nick discusses the overlooked but versatile venison mid shoulder
roast. He highlights its value as a barbecue and stew cut and explores various cooking
methods. Nick shares his plans to smoke and shred the mid roasts, as well as ideas for using
them in dishes like sandwiches and hand pies. He emphasizes the tenderness and flavor that
can be achieved with this cut, making it a great option for barbecues and hearty stews.
Takeaways
The venison mid shoulder roast is an underrated cut that offers versatility and value.
It is ideal for barbecuing, smoking, and making hearty stews.
The mid roast has a unique bone structure that adds flavor and holds the meat together.
It can be easily shredded and used in dishes like sandwiches and hand pies.
The mid roast requires a shorter cooking time compared to other cuts, making it a convenient
option for quick meals.
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On this episode of Huntavore, Nick is joined by newcomer to Sportsmen’s Empire, Brian
Halbleib of the Migration Waterfowl Podcast. Nick is a novice waterfowler but does love a
quality prepared duck or goose. Nick probes Brian about some details around getting on birds.
For waterfowlers, their pursuit can be as addicting as whitetails, Brain shares some of what he's
doing during the offseason. To finish up the conversation, Nick gets into Brian’s favorite dishes,
including an orange duck and smoked waterfowl pastrami. Warm up those calls, strap on the
waders for a waterfowl special on Huntavore.
Brian Halbleib of the Migration Waterfowl Podcast, joins the show and discusses waterfowl
hunting. They talk about the different types of waterfowl, the logistics of setting up a hunt, and
the process of cleaning and preparing the birds. Brian shares his passion for waterfowl hunting
and the year-round dedication it requires. They also touch on the importance of scouting and
understanding the different species of ducks. Overall, the conversation provides insights into the
world of waterfowl hunting and the enjoyment it brings. The guys discuss various aspects of
cooking and preparing duck. They talk about the different cuts of duck, the flavor and richness
of wood ducks, the importance of plucking the birds, and the potential of the legs and thighs.
They also discuss different cooking methods, such as roasting a whole duck and preparing duck
pastrami. Brian shares his go-to recipe for orange duck and his favorite wood for smoking duck.
They also discuss the upcoming launch of the Migration Waterfowl podcast.
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On this episode of Huntavore, Nick tells the tale of 4 fellow podcasters meeting in SE Oklahoma
to shoot hogs off a friend’s cattle ranch. Armed to the teeth with firearms, and truck beds full of
coolers, the short 4 day adventure came with just as many stories, as it did pounds of meat. So
buckle up for some storytelling and maybe a few pointers on DIY pork processing on this
episode of Huntavore.
Three Northwoods boys; Nate Rozeveld, Andrew Muntz, and Nick Otto go on a hunting trip to
Oklahoma to hunt wild hogs. They join John Hudspeth of the Oklahoma Outdoorsman podcast
on his family ranch, where hogs have been causing issues. The hogs infiltrate the cattle
feeders, push calves off the feeders, root in open grass areas, and compete with deer for
feeders. The group goes on blind hunts and uses thermal scopes to track and shoot the hogs.
They successfully harvest several hogs, but also experience some missed shots and wounded
hogs. Overall, the trip is a mix of adventure, camaraderie, and the pursuit of turning unwanted
hogs into food.
The second half of the show focuses on the process of transporting and processing pigs after a
hunting trip. Discussing the equipment used, such as a Sawzall and boning knives, and the
steps taken to field dress and cool the pigs. Also talk about breaking down the pigs into quarters
and storing them in coolers with ice. Nick shares his plans for using the different cuts of meat,
including making bacon, ribs, roasts, ham, and pulled pork.
Show Partners:
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
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Umai Dry
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In this episode of Huntavore, Nick is on a wild ride of life, work, and family. Spring Break is around the corner, and plans to put more pork away is coming up fast. For many of us who have spring hunts and future bounty to store, consolidating and organizing our freezers is a must. Is it by species, or is it muscle specific? How to handle odd shaped cuts? Can I make accessing specific pieces easier? These are all questions that are covered on this episode of Huntavore.
After a winter’s worth of rummaging, Nick’s freezers are in disarray. Needing some organization and some consolidation as his bounty is between 3 freezers. To the average hunter this may not be the most fun topic, but to anyone who puts multiple animals up each year, having a system to organize your wildgame is pretty important. Nick is also going to be adding more wild pork so bringing inventory from 3 freezers into 2 is needed to make room. Full freezers are cold freezers, being more efficient at keeping temps low and in turn keeping meat frozen solid. Batch cooking is also a great way to put odd cuts like shanks and shoulders into uniform packaging. Nick made a large batch of barbacoa and carnitas just to freeze into vac bags. Nothing is better than a thaw cook and serve meal with wild game.
Show Partners:
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
Coupon Code 10% off: HUNT10
Umai Dry
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On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.
Hank Shaw’s Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/
Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-
turkey-tenderloins
Show Partners:
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
Coupon Code 10% off: HUNT10
Umai Dry
Instagram: @umaidry
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On this episode of Huntavore, Nick climbs out of a winter funk. Living absent of sunlight for what seems like forever, running from practices to games, having little time to cook meals. Family living off fast food for a week did not sit well. Time to shake things up and get wildgame back into his everyday diet. Creating sliceable roasts for the purpose of making sandwiches brought back excitement. Let's take control of our deli choices, on this episode of Huntavore.
Nick discusses his busy schedule, the joy of being outdoors, the challenges of eating out, and the importance of homemade meals. He also announces the launch of his YouTube channel and shares his excitement for making sandwiches using homemade sourdough bread and various meats, including venison. He highlights the cost savings and quality control of making cold cuts at home. He covers various methods of preparing and cooking venison, turkey, and ham for use in sandwiches. The host discusses dry brining and seasoning the meat, cooking it in the oven or smoker, and the importance of controlling temperature. He also explains the process of curing ham and using cure for cold cuts. The conversation concludes with tips on slicing the meat thinly for sandwiches and making pinwheels and roll-ups as alternative sandwiches. Why does lunch have to be boring?
Show Partners:
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
Coupon Code 10% off: HUNT10
Umai Dry
Instagram: @umaidry
Website: bit.ly/3WhfnnX
Sign up for the newsletter for 10% off
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