The Huntavore - Sportsmen's Empire

Sportsmen's Empire

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Welcome to the Huntavore Podcast, where we discuss catching, cutting and cooking wild game. No egos, no status, just the pursuit of organic protein and a love for wild, natural creation.

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144 episodes

Freezer Inventory and Consolidation

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 Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off ‍

31m
Mar 28
Maximize Your Turkey Yield

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 Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off

57m
Mar 14
Wildgame Cold Cuts

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

49m
Feb 29
Getting a Moose to Michigan with James Zandstra

On this episode of Huntavore, Nick is joined by James Zandstra of The Fair Chase Podcast. This past fall, James went on an epic adventure, hunting a Moose in BC, Canada. On top of that, determined to bring the whole moose back to his own freezer here in Michigan, all by driving. While finding and shooting the moose was one way up the mountain, getting the prize back home is the way down. If you are thinking about a bountiful long distance meat hunt, then this is the episode for you. Lots of heavy hauling on this episode of Huntavore. James shares his experience of hunting moose in British Columbia. He discusses the preparations he made for the hunting season and the planning involved in going on a moose hunt. James also talks about the challenges of transporting the moose meat back home and the process of processing the moose. He shares an exciting encounter with a grizzly bear and reflects on the overall hunt. James concludes by recommending future hunts and the joy of sharing the moose meat with others. James discusses his experience making sausage from deer meat and shares his recipe. He also talks about his love for charcuterie and recalls a memorable podcast episode with a charcuterie board. James then mentions his involvement in creating hunting memes and his use of a recurve bow. Takeaways: Proper planning and preparation are essential for a successful hunting season. Transporting and processing the meat after a hunt can be challenging but rewarding. Encounters with wildlife, such as grizzly bears, add excitement and adventure to the hunting experience. Sharing the meat with others is a fulfilling way to enjoy the fruits of a successful hunt. Making sausage from wild game meat can be a rewarding and enjoyable experience. Charcuterie boards can be a creative and impressive way to showcase homemade cured meats. Creating hunting memes can be a fun way to engage with the hunting community on social media. Using a recurve bow adds an extra challenge and enjoyment to hunting. 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

1h 5m
Feb 15
Whole Muscle vs Pre-cut Freezing with Jeff Benda

On this episode of Huntavore, Jeff Benda joins us from North Dakota for a great conversation on Butchering animals for the freezer. We dive into two schools of thought, whole muscle vs pre-cut freezing. Nick and Jeff also go off on a few tangents about freezing cuts in a marinade for quicker meat to meal transition. The guys finish up on some soup ideas for warming you up in the dead of winter. Trying to shorten the time between deep freeze and delicious on this  episode of Huntavore. Jeff is a returning guest on the podcast. Hailing from North Dakota, wildgame is a passion of his. Versed in a whole number of species, Jeff has compiled a whole range of recipes, taking full advantage of the wild harvest. Nick asks how his past year has gone, and Jeff doesn’t disappoint. He was given a 24 hour window in Montana, and ends up putting down two deer, and is able to get them gutted and back home. A real testament to meat-hunters. The guys turn to two schools of thought; whole muscle vs pre-cut. Cutting whole cuts into steaks, or pre portioned packages is a great way to get to the meal quickly. However, you are locked into whatever pre-determined dish you were thinking of. Whole muscle is quicker at the butcher block and offers a variety of directions to prepare the cut, the flip side is that more work needs to happen coming out of the freezer. A balance of the two can offer the best of both worlds. Jeff and Nick also discuss the idea, or packaging a pre-cut muscle or even a whole muscle in a marinade and then freezing it. Jeff says it should work, but maybe avoid citrus or anything very acidic. To finish out the episode, Nick asks Jeff about some soup ideas and again, Jeff doesn’t leave us wanting. A Venison Ravioli soup sounds tops a cold winter night. Link for Venison Ravioli Soup: https://wildgameandfish.com/venison-ravioli-soup/ Link to Recipes: www.wildgameandfish.com 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

1h 11m
Feb 02
Outdoors In Color with Joseph Jones

On this episode of Huntavore, Nick is joined by Joseph Jones, the creator of the youtube channel Outdoors in Color. Joseph has gone about capturing his passions for both the outdoors, being a sportsman, and also being a father. Our talk has Joseph getting into why he captures his hunts on video, he replays a recent epic hunt for black bear, and how he enjoys bringing new members into the hunting fraternity. Per usual we end in the kitchen, where he breaks down his shareable meat treat and date night dish. A whole lot of fun on this episode of Huntavore. Joseph Jones resides in North Carolina. He is in a great spot to be an outdoorsman. Literally a couple hours from the mountains, or a couple hours in the other direction to the ocean. Joe talks about his achievements in 2023. One he’s really proud of, is his oldest son getting his first unassisted deer. Being taught by his father, and now passing his knowledge to his boys is pretty cool. His channel reflects that feeling as well. Outdoors in Color is partially about he and his kids, sharing memories and at the same time, showing how accessible hunting can be. Going on the cheap, with big box store gear is still a great way to get out there. Joe is a real champion of being able to get started on their first adventures. He makes it a goal to meet new people and take them hunting, and at the sametime, go out on a limb himself and seek people who will take him on new adventures. His recent fall adventure was going on a black bear hunt, where he ends up 5 yards from the Bear, in thick reeds! We finish out talking about how jerky is his go-to meat treat to share, and braised shanks for date night. If you have enjoyed this, you can find Joe at: www.youtube.com/@theoutdoorsincolor 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

58m
Jan 18
BHA Armed Forces Initiative, with Justin Spruiell

On this episode of Huntavore, Nick is joined by Justin Spruiell of the Armed Forces Initiative of Backcountry Hunters and Anglers. Justin is a volunteer who dedicates his time toward his passion for the outdoors and being able to explore the amazing landscapes of our public lands. Not only are the lands important but Justin shares my passion for wild harvests becoming amazing table fare, He gives details on an incredible dish for ducks. One heck of a great conversation on this episode of Huntavore. So often in the Armed Forces, we hear about the strain on mental health. The obvious being combat and active fighting, yet the isolation and distance from loved ones can be daunting. I will be the first to acknowledge that I have no understanding of this. My guest Justin Spruiell does. He served as military police in several places, one in particular was Germany, where through a traumatic event, he found a way to get off base and fish some of the amazing rivers in Europe. Fast forward to now he works for BHA/AFI. Connecting veterans and active members with the outdoors in a recreational, mission oriented atmosphere. BHA has seen how this initiative has grown so quickly that the Armed Forces will soon have their own Chapter here in 2024. Being familiar in fatigues, and with an apron, Justin flexes his small game/waterfowl muscles on a Korean style duck dish sure to get any waterfowler excited.  You can find out more about BHA/AFI at: https://www.backcountryhunters.org/armed_forces https://www.instagram.com/bha_afi/ 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

1h 3m
Jan 04
Deer Camp & Cut Night

On this episode of Huntavore, Nick and his buddies have a standing tradition of a one night only deer camp at a cabin in the woods.  The night is as much about getting together as it is actually hunting for deer.  Hitting whitetail season hard in archery, the more social and less stressful feel of firearm season is a reprieve.  Along with a healthy dose of beer and booze, the food spread is always a winner.  This year, the archery killed deer hearts were marinated and seared for tacos.  New adds were bear sausage and backstrap from Mitchell Shirk, and wild boar bacon.  All were huge wins with the crew.  The second event was a needed cut night at Huntavore HQ.  5 does taken by the group, and lots of processing was needed.  Each guy had a set plan for how they wanted their deer done.  Some wanted more roasts and steaks, and others wanted mostly ground material for sticks and sausage.  I kept my deer back for cutting with my son, and more “fancy” cuts.  The experience of cut night is both an amazing night of fun and laughs, but also a bit of slip in quality of cutting.  It's a balancing act, you want to get the most out of the harvest, but you also want to harvest as much of the fun as possible. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

47m
Nov 30, 2023
Your Tomahawks are Dull

On this episode of Huntavore, Nick is #sorrynotsorry for calling out your freshly cut venison tomahawk steaks.  Like our popped polo collars from highschool, the cut needs an update.  First Nick walks through some best practices to get a proper Tomahawk on the plate.  Then he offers his update to the cut by taking advantage of the colder season to make it into a crusted roast that will be sure to elevate your hard earned wildgame.  Get ready to sharpen up that tomahawk on this episode of Huntavore. Maybe Nick is leaning on a bit of click-bait on the subject,  Tomahawk style steaks gained popularity in the early 2000’s after a restaurant in New York began serving the cut.  Since then it's been a huge boom by BBQer’s and grillers.  Wasn’t long before the wildgame boys jumped in with cutting their own from deer and elk.  Couple tips when cutting your own are; leave as a larger 4-5 rib roast, and cut portions after resting,  clean the bones completely of meat and tissue; during roast and sear, wrap the bone in foil to keep brilliant white.  In Nick’s opinion the updated version is kept as a roast, and crusts the outside.  After quickly searing the meat and resting, use dijon mustard as a binder and apply your crust mixture before finishing in a slow oven.  A crust mix Nick used was; pistachios, panko bread crumbs, parmesan, salt, and pepper. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

34m
Nov 16, 2023
Organs and Stock with Poldi Weiland

On this episode of Huntavore, that time old topic of; what are you keeping from the gut pile comes up.  Nick employs the help of Poldi Weiland, a traditionalist foodie, homesteader, and host of the Year of Plenty Podcast.  Poldi gives some points in why adding organ meat into our everyday diet is worthwhile.  In addition, the guys open up about bone stock and its uses more than just soups and stews.  So get ready to dig a little deeper, and maybe keep an extra something from this episode of Huntavore. Poldi Weiland joins in from the great state of Montana.  Born German, Poldi has been back and forth a few times and has experience with hunting cultures both in the Old world and new. After a brief run through of German hunting culture, NIck notices some similarities of traditions held here in the states.  The guys then dig a bit deeper as Poldi explains how organ meat isn't a fad, but honest to goodness real food, for an everyday diet.  In Poldi’s case its more important to get it down than to fluff it up and fancify it.  Mixing it into ground, or even just taking small portions at face value is how he does it.  Bone broth has also been an interest of Nick’s  and Poldi explains the benefits of adding broth or stock to an afternoon drink instead of another coffee.  If you enjoy this conversation, please check out the Year of Plenty Podcast with Poldi Weiland. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content!   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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 15m
Nov 02, 2023
Meat Hunter Strikes Big

On this episode of Huntavore, Nick is ecstatic about his recent big buck kill.  He doesn’t hold back on the details and drama of that Saturday here in early October.  So sit back and enjoy a good ol’ buck story on this episode of Huntavore. How about that!  13 years of hunting a small farm in Michigan that butts up to state land, and Nick finally connects on a brute!  Taking tips and tricks along the way, connecting encounters, and learning from close calls, came together in early October.  Without spoiling the story, Nick had a plan for the hunt, and was going to stick with it.  Like any good story, a few obstacles got in his way, and he had to overcome adversity.  Ultimately this story includes friends, family, and bonding with his boys.  Hope you enjoy my tale of the Michigan 8 point that DIDN'T get away. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

56m
Oct 19, 2023
Cast Iron Myths with Kyle Seip

On this episode of Huntavore, Nick tries to get to the bottom of a few cast iron myths that have been circulating around the internet.  Smooth vs rough finish, expensive vs cheap, and folks still think using soap is ok.  Kyle puts these myths to bed along with a ton of info about our favorite cookware.  So preheat that skillet, and let the facts cook on this episode of Huntavore. Kyle Seip has been around cast iron and metals most of his life.  Now he finds and restores vintage cast pieces both as a hobby and side business.  Kyle talks briefly about his process in using electrolysis on gunked up pans, and how a simple oven clean feature can help you start over on a damaged seasoning.  He Al breaks into several questions about cast iron and how in the long run, cast iron is far superior to any new modern material. The whole conversation is a great informative piece on care and use of your current and future cast iron pieces. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 12m
Oct 05, 2023
So you want to process your own animal?

On this episode of Huntavore, Things are down to the wire on opening day for whitetails.  Weapons are checked, packs are loaded, and preparations for butchering that animal have been arranged, right?  If DIY hunts are your thing, then lets take it to the full circle in bringing the animal to the plate.  Nick hopes to challenge and encourage folks looking to process their own deer this year.  He answers some questions sent in that would be helpful to anyone taking on one of the most primal, yet intimidating parts of acquiring one's own meat.  So rinse off that butcher block, and put an edge back on those knives.  We’re talking processing on this episode of Huntavore Hours of research, digital scouting, and preparations go into a DIY hunt.  Going the distance in finding the animal, putting on a stalk and perfectly placed shot is a huge accomplishment.  Yet, too many times the final task is dropped off for someone else to do.  The most primal, arguably the most intuitive, but understandably the most intimidating part.  Processing your own game.  Reasons can stack up why our trophy gets dropped off at the butchers.  There is no time, I don’t have the equipment, or I don't know how.  You can tell me when that buck shows up on a ridge in daylight and what he's eating with a single piece of equipment that costs a couple hundred dollars.  You can also tell me you put a 40 yd shot on him with a thousand dollar bow, from a tree stand or saddle more engineered than the original space shuttle.  But you also get nervous about a whole leg laying on your table. Mission here tonight is to encourage some ownership in our harvest,  try something we may not have any experience in, and answer some questions about tackling this feat. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Huntavore Butchering Videos: https://youtu.be/KJRBqtxle5k?si=BQvn6F2m6_NzP7Ja https://youtu.be/4j0avHEgf1k?si=Uqd9cGD8mfmzz8Nz 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 2m
Sep 21, 2023
What’s in your Kill Kit?

On this Episode of Huntavore, September is here and the final push to season opener for whitetails is here upon us.  Nick walks through his archery equipment and how he checks the condition of very vital gear.  Later he breaks down the contents of a recovery bag and his own kill kit for making life easier and cleaner when bringing home the harvest.  Lots of good tasks to add to your to do list on this episode of Huntavore. Nick starts out with a run through of his archery setup; saddle, sticks, platform, bow, & arrow.  Getting the stand pieces organized, and essential parts checked for damage or wear is a priority at the moment.  Only real change this year is switching to a framed pack.  He purchased the F1 Mainframe with two batwing pouches.  While it’s not been tested in the whitetail woods, the pack served Nick very well chasing elk.  Light and study, modular and expandable, Nick hopes for more stability than his frameless pack. Kill bags can range from full kits in the deep wilderness, to a sealable freezer bag with a few essentials.  Preparing for success can make the recovery process a whole heck of a lot easier. My whitetail kill kit: All fits in Quart sealable freezer bag; 3’ x 3’ folded plastic sheet or contractors bag, Gallon sealable freezer bag, Gloves, 2 blue shop towel sheets, A folding replaceable blade knife, Length of paracord. Tossed in the pack pocket: Fixed blade, bull nosed gut hook knife,Hoof shackles/ drag rope Elk or deep woods add ons: Bigger ground cover, Honing stone/steel or sharpener, Another knife, Bone saw, Game bags, A bit more length of paracord Items to consider: Butt out II, Roll of TP, Game Cart/electric bike saddle bags, Meat hauler pack Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant, outdoor content!   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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

53m
Sep 07, 2023
Emperor’s Table Series: Nate Rozeveld

On this episode of Huntavore, Nick is joined by fellow Michigander and new Host on MichiganWild Podcast, Nate Rozeveld. Nate is a family man who lives and breathes the outdoors. Nate has conditioned his life around seasons, so he can maximize the right time. The guys talk about several topics, and eventually settle on the meat vs antler chat, where they are able to agree some very foundational terms. Nick of course dives into whether Nate processes his game or takes it in, and is quite impressed with how Nate handles his shoulders. So dive into the great chat about hunting in Michigan, on this episode of Huntavore. Nick is joined by Fellow Sportsmen’s Empire Host, Nate Roseveld. He comes to us from the Michigan Wild Podcast and hopes to bring some excitement to feed. Nate has his fingers in many different things that keep busy outdoors. Having a passion for small game and running dogs, of course chasing mature whitetails, and is contemplating upping his angling, Nate has his hands full of topics to talk about. Nick was impressed that Nate, when given the chance, will process his own venison. Being a bit of a novice in the kitchen, Nate does enjoy making meat sticks and jerky. A meat treat guy at its finest. While he does skit the chance to make some hard earned wild game for his fellow hosts in the Emperor’s Table Pot Luck with chicken wings, Nate delivers on his use of shoulders. Smoking first and wrapping at the end, Nate gives a taste of how we all could approach those whitetail front quarters. You can catch Nate on the Michigan Wild Podcast, on Sportsmen’s Empire.   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

58m
Aug 25, 2023
From Field to Plate; Jeremiah Doughty

On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate.  Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country.  Jeremiah shares stories from the field, and his passions around food.  This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up  on this episode of Huntavore. Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it.  Nick and Jeremiah chat about some of the foundations of why they hunt.  The pursuit of real food they feed their families.  Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer.  Are you preparing for the “after the shot” work as much as the scout?  While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball”  off your kill is important.  Full utilization takes effort, creativity, and time.  For more from Jeremiah, check out his material at fromfieldtoplate.com Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant, outdoor content! 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 28m
Aug 10, 2023
Rob Chippone; Sous Vided Fish is Disrespectful

On this episode of Huntavore, Nick has been placed on injured reserve for a few days due to a procedure.  While he's icing up, Rob Chippone joins the show to share some tricks or moves when frying fish and cooking whole piglets.  Rob is a big fan of the sous vide and we brainstorm how using that can prepare all kinds of meat for an outdoor intactactive barbecue.  Join us on an inspiring chat, on this episode of Huntavore. Nick is recovering from his vasectomy, which after an attack from kidney stones last fall, was a total cakewalk.  Rob joins in from his new home is South Carolina, where the guys talk a bit about fishing.  Rob likens being a sportsmen to jujitsu as in, the martial art has belts that show your progression, and how it’s about understand over who you beat.  Same goes for hunting and fish.  You earn your stripes not for the particular size of deer, but for what you know.  Conversation also jumps onto fried fish, and the many ways I can change up the same old same.  Think about Coconut Perch, I know right.  On top of that, the guys talk about how sous vide is not a one trick pony.  And Nick dreams about a Shish kabob around a smokeless fire ring. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant, outdoor content! 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

58m
Jul 27, 2023
Harvest Preservation & Wild Hogs w/ Jesse Griffiths

On this episode of Huntavore, Nick is joined by Jesse Griffiths; Author, Restaurant owner, and champion of local eating.  This episode jumps right into seasonal food preparation, and of course we pick the brain of the author who wrote The Hog Book on how Nick can keep enjoying his wild hogs.  A lot to harvest and hold onto on this episode of Huntavore. Nick had the pleasure of digitally sitting down with Jesse to talk about seasonal foods and Wild Hogs.  In Texas, seasonality is key.  When it’s in season and growing, take advantage.  When the season is over and the heat of summer comes, those precious produce or proteins will be drying up.  He talks about his restaurant, Dai Due and how when farmers are producing, that is the time to bring in the great produce, and then to spread the love, preserving that bounty is key.  Pickling, drying, freezing, you name it.  Meat is similar in that Jesse’s menu will adapt to what the rancher has available.  That nose to tail doesn’t have to stay in the house, but nose to tail can extend to the entire community.  To finish up, Nick does want to talk wild pigs.  Jesse explains like it that pigs are so variable from one pig to the next, and even season to season.  No water, limited food and graze, the product at that point will be gamey. When the rains come and forage blossoms, that’s when hogs can be their tastiest. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 12m
Jul 13, 2023
Carnitas on a Tailgate & Surprise Freezer Defrost

On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome.  First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts.  Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate.  Finally, Nick was again humbled by a wall of water and ice coming from his freezer.  All sorts of ups and downs on this episode of Huntavore. Nick is solo on this episode, and reflects on an article by Greg Morse.  Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy.  In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked.  The Beautiful thing is we can alway get back up, and get better. Link: https://www.desiringgod.org/articles/roast-what-you-kill Next is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate.  Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa.  Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run. Last is a reminder to us all who eat out of the freezer.  Ajar doors are an ever present danger.  Be vigilant and have fail safes for these meat safes.  Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items.  He also lays out the plan to be proactive about protecting that door. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content!   Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

51m
Jun 22, 2023
Kairos Artisan Blends; David Rabe

On this Episode of Huntavore, Nick is joined again by David Rabe, a California native who takes everything to the next level.  His recreation is extreme, his hunts are for the biggest and the best, and his harvested wild game gets prepared with only herbs and spices that elevate his kill, not clog it with a bunch of additives.  Come along as Nick and Dave catch up on what has happened in the past year, How Kairos is the perfect rub to use on heavily valued harvests, Explains the idea of perfect moment, perfect place, and the meaning of Kairos, and finally finishes up with some incredible dish ideas.  It's all come this moment and this time on this episode of Huntavore.       David Rabe is no stranger to the spice game.  David first launched Wilde Seasonings a few years back.  David sought out some partners to grow his brand and get high quality seasonings to home cooks and hunters who want only the best for what they are preparing.  Jiving with the term Kairos; the right critical moment, opportune timing.  Dave has relaunched his original blends along with others to try and cover as many proteins as possible.  Dave is also an accomplished hunter who strategizes the points game in the west.  On the spectrum of meat hunter to horn hunter, Dave is on the far edge of looking for mature animals in highly sought after units.  Which is part of the reason why Dave has spent so much time on these seasonings.  Not every season will bring back a trophy animal, so when he does, it gets the absolute best treatment possible. Kairos Artisan Blends: craftedbykairos.com @craftedbykairos Code: Huntavore10   10%off Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content!   Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 8m
Jun 08, 2023
BBQ Chat with Cowboy Kev & Mikey K

On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K.  Both of these guys live for the live fire pit and the low and slow lifestyle.  You can find these guys at the pit or on their own podcast, BBQ Chat.  Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork.  If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process.  WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore. Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon.  These two share a passion for barbecue.  These two take on challenges that normal home cooks don’t take on, cooking for huge crowds and serving amazing bbq.  These guys gave me some great pointers when cooking up pork butts and picnics.  First, that butts trump picnics because of their meat content and shreadability.  Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don’t forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won’t be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can’t run off the meat.  You can find these guys, and their show @bbqchat on Instagram. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant, outdoor content!   Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 31m
May 25, 2023
Huntavore’s Hog Summary

On this episode of Huntavore, Nick has had some time to ponder about his hog hunting trip, and gotten some pork cooked, so it is time to wrap up the saga on Oklahoma Wild Pigs.  Laying out a bit of the process he went through, Nick covers most of the after the shot details.  Gutting, hanging, the high drama hair torching, and chilling a couple hundred pounds of pork carcass.  Along with his own observations, Nick has taken the testimonies of Andrew and John on their experience of turning wild hogs into flavorful pork. A whole lot of reminiscing on this episode of Huntavore. First off it seemed like a dream to be invited on a hunt for problem hogs.  John was an incredible host and a huge resource on getting within range of these pigs.  After the shots rang out, and Dan dropped our first catch of hogs, the work began.  First observation was how far forward, and low the vitals were.  The heart seemed as if it was pinned directly to the chest wall.  Second, how the skin and hair worked together to make a very tough and resilient protection from the Oklahoma elements that seemingly wanted to sting, stick, or prick you.  Next, these animals didn’t smell.  Now it was pretty dry, and cool.  But the notorious smell was not there.  On our trip we didn’t have a chiller but we did have running water and cool temps at night.  Hanging the animals in the nightly breeze was wonderful for getting the body heat down and drying the flesh.  Getting these pigs home was a matter of a mass of coolers, ice, and a solid 14 and half hours of driving.  But well worth the effort.  Butchering observations was again the beautiful lack of musk, even on my boar.  While it has a slight whiff of boar taint, it was very flavorful and delicious.  Cutting the meat with the fat was a dream, sharp cuts and clean separations.  Most important, in my mind, the taste.  Both the fat and meat are a wonderful pork flavor, where not a lot of the animal will be discarded.  I am honored that John, a man that has lived around pigs for his whole life, would say that I have the chance to change the narrative on hogs being not fit for eating.  Let’s count this as  the introduction to the long tale of elevating wild pork. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant, outdoor content! 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 https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 8m
May 08, 2023
Brandon Sheard: Processing Hogs

On this episode of Huntavore, Nick sought out the expertise of Brandon Sheard; custom slaughter man and butcher, and creator of Farmstead Meatsmith.  For his trip to Oklahoma, Nick was preparing for the hopeful achievement of being able to harvest wild pork.  Brandon brings a knowledge base of being a mobile slaughterman and custom butcher for domestic pigs and heritage breeds.  He walks Nick through an effective kill shot, a field dress of pigs, and a unique way of keeping the skin on the animal to gain maximum harvest, with the added benefit of keeping the meat and fat clean.  If hogs are in your future, this is an episode you should save.  Get ready for an informative episode of Huntavore. Brandon Sheard is owner and creator of FarmStead Meatsmith.  A podcast, youtube channel, and instructor of butchery classes at his farmstead.  What started as a job opportunity, became a passion for taking ownership of his food.  Brandon explains the differences in domestic and wild pork.  How boars will have a musk known as boar taint, and how some communities have learned to enjoy the taste.  Where an effective shot can be taken on a hog to bring it down quickly.  Lastly, how can the hair and outer skin be torched off to clean the animal to keep the skin on in hopes of keeping the fat and meat clean and get maximum use of the harvest. Farmstead Meatsmith Website:  https://farmsteadmeatsmith.com/ Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant, outdoor content!   Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off   

1h 20m
Apr 24, 2023
Emperor’s Table Series: John Hudspeth

On this episode of Huntavore, Nick’s sights turn southward as he is joined by John Hudspeth, Host of the Oklahoma Outdoors Podcast.  John may be the pickiest eater on the show, yet resides in a true sportsmen’s cornucopia of species to chase.  One in particular is the feral hog, an animal that brought a lot of attention to itself in the past several years.  John paints a picture of what Nick is to expect when he travels down and faces off against these formidable beasts.  To top it all off, John lays out a couple dishes for the Emperor’s Table that even picky eaters will enjoy.  Lots of great conversation on this episode of Huntavore. John Hudspeth, AKA “The Voice of Oklahoma” , coined by one of his listeners, invited Nick and the Sportsmen’s Empire crew to a hog hunt.  Biting at the chance, Nick wanted to have John on the show to lay out what was to be expected when chasing hogs.  John gives some details on how to approach hog hunting, like feel free to take off in the morning, since the pigs in his area tend to be active evening and night.  Also, pigs are heavily motivated by food this time of year.  Put out the best grub, you’ll find the pigs.  Speaking of grub, John lays out some great dishes to be presented at the Emperor’s table.  John and the Oklahoma Outdoors Podcast can be found on Mondays on Sportsmen’s Empire Network. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content!

1h 2m
Apr 10, 2023
Huntavore - Emperor’s Table Series: Nathan, Micha & Andy, Missouri Woods & Water

On this episode of Huntavore, the Emperor’s Table continues to fill up as the Missouri Woods & Water hosts, Nathan, Micha, and Andy join Nick for a fantastic chat.  We talk about celebration meals, including Nathan enjoying venison steak with his boy.  Things go sideways as Nick loses power, but the gang finishes with their submission to the Emperor's Table.  Join us for a great episode of Huntavore. On today’s episode Nick is joined by the whole crew from Missouri Woods & Water Podcast, Nathan, Micha, and Andy.  These guys are always looking to hang out together, or find a way to be outdoors.  The guys like to chase coyotes as much as deer, yet cautious of putting one on a grill or smoker.  However, Micha has a love for red meat; beef and venison alike.  Something he prides himself in is his smoked beef tongue.  A very underused cut, yet surprises a lot of naysayers  with a wonder flavor that isn't off putting.  To finish, the three present their submissions to the Emperor’s Table, adding to the wonderful bounty.  Check these guys out at the Missouri Woods & Water Podcast on Sportsmen’s Empire. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

57m
Mar 27, 2023
Emperor’s Table Series: Mitchell Shirk

On this episode of Huntavore, Nick is joined by host of the Pennsylvania Woodsmen Podcast, Mitchell Shirk.  Together the guys unpack the unique hunting traditions of Pennsylvania, and how they also relate to many of the Northern states' big woods traditions.  Mitchell also tells about bears and bear hunting, a practice that gets him very excited.  And to finish off the discussion, Mitchell lays out his favorite celebration meal, and his dish to pass at the Emperor's Table.  Thanks for tuning in, and enjoy this episode of Huntavore. Mitchell Shirk says that he didn’t find podcasting, but podcasting found him.  As host of the Pennsylvania Woodsman Podcast, he brings a unique skill set of hunting big woods for deer and bears with coordinated drives. These drives could be a few friends and a woodlot, to 20+ hunters over several miles.  Bringing a team effort to a normally solo style of hunt.  Hunting for black bear specifically becomes a huge trophy, for the fact that in a no bait state, and given the range of bears coming into range of shooter is rare.  Mitchell tells the story of how his and his grandfather share getting their first bears on the same hunt.  Being a novice in the kitchen, Mitchell appreciates using minimal to basic seasonings on wild game, letting the flavor of the animal come through.  Mitchell is a regular contributor to the Sportsmen’ Empire network, and you can follow along with him @pennsylvaniawoodsmanpodcast on Instagram. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

54m
Mar 13, 2023
Emperor’s Table Series: Andrew Muntz & Paul Campbell

On this episode of Huntavore, Nick calls up Andrew Muntz and Paul Campbell of the Ohio Outdoors Podcast.  This duo is a great pairing, Andrew, being a whitetail guy and Paul, a Turkey fanatic.  Nick does a fly by on how their 2023 seasons went and their follow up celebration meal, that may surprise you.  In addition Nick gets into the details of what each of the guys would bring to the Emperor’s Table, where Paul does a culinary flex on his Turkey dish.  All this and a bunch of fun on this episode of Huntavore. Andrew and Paul are hosts of the Ohio Outdoors Podcast, and Paul being the host of How to Hunt Turkeys, both airing on Sportsmens Empire.  Andrew is an accomplished bowhunter who loves nothing better than chasing whitetails.  Paul, is a turkey guy through and through, and with the help from Andrew, got back into chasing deer.  Both guys were successful this year in the deer woods.  Andrew went through many ups and downs, close encounters and near misses that made for an epic tale of getting his Thanksgiving buck.  For his celebration meal, Andrew went beyond just utilizing, and donated that buck to Farmers & Hunters feeding the Hungry.  Paul was able to harvest 3 deer in 18 minutes giving him a load of venison right now.  His go to was backstrap done up in the smoker, paired with a hand chopped chimichurri.  Now to the Emperor's Table, Paul goes for the fences with a Citrus Brined Smoked Wild Turkey,  and Andrew submits another fried walleye submission, using his wife’s breading mix and Paul’s tartar sauce. Go and check out the Ohio Outdoor Podcast and How to Hunt Turkeys both on Sportsmen's Empire. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

53m
Feb 27, 2023
Emperor's Table Series: Marcus Ewing

On this episode of Huntavore, Nick launches a new ongoing series, the Emperor’s Table.  A pseudo-ideal event where creators of the Sportsmen’s Empire are invited to share their go-to sharable wild game meals.  First entry on the menu is given to us by Marcus Ewing, host of the Average Conservationist and Michigan Wild podcasts.  Conversation revolves around “average” moments in the field, taking advantage of the outdoors in the winter, and Marcus lays out his rendition of a classic party pleaser, and angler’s go-to that will for sure go over well.  Pull up a seat to the Emperor’s Table on this episode of Huntavore. Marcus is a Native to Michigan and has a heart for the outdoors.  Marcus tells us about his shortened deer season this year because of a job change, and some of his favorite “average” hunter experiences.  Some of which were captured on trail cameras.  A very cool snapshot of him at full draw on a buck, and then a series of photos we can all relate to; early triumph, sobering realization, and defeat.  Wildgame wise, Marcus finds himself in the basic, unadulterated camp.  Live fire from a grill or smoker, salt, pepper, garlic.  He lets the animal dictate the flavor, rather than try something to fancy that could overpower the taste.  His culinary practice is also in that basic category so keeping things simple and uncomplicated helps him create wonderful meals for his friends and family. Marcus’ contribution to the Emperor’s Table is Fried Walleye.  A midwest staple fish; white, flaky meat, mild flavor.  Heating oil in a cast iron skillet, going for the shallow fry, Marcus is a wet batter guy, cutting his whole fillets into thirds, coating in a batter that uses a citrus flavored light beer.  Nick adds a tip, by cutting your fillets on a bias, 45 degree angle, to get more surface area and get more crunch.  To take his humble offering to the next level, Marcus says to turn those fried pieces into amazing tacos.  Cabbage slaw, wetted down with crema, lime, and any seasoning that fits your fancy.  Make sure to stop by and grab a listen to Marcus on the Average Conservationist and Michigan Wild Podcasts, both on Sportsmen’s Empire. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

55m
Feb 13, 2023
Small Game, Big Bounty with Jonah Curtis

On this episode of Huntavore, Nick is joined by Jonah Curtis, an impressive gardener and small game aficionado.  They unpack a whole range of topics on a number of rabbit trails that eventually lead into squirrels, rabbits.  Discussions revolve around a mild taste and flavor,  How a few bag limits add up fast, simple easy preparations are sometimes the best, and Nick has the opportunity to try something completely new, raccoon.  Jonah gives some advice with cooking a ring tailed bandit.  Plenty of delicious tid bits on this episode of Huntavore. Small game hunting is an absolute must this time of year.  Now that the rush and intensity of deer season is over, a walk in the woods with friends or family is a breath of fresh air.  And besides, it's time to get payback on those bushytails for acting like that huge buck behind you. Jonah lays out a couple of his favorite ways to use squirrel, fried and shredded.  He equates it bluegill with the pan fried, there are a hundred recipes, but fried squirrel done right is tops.  The second is braised and shredded.  The mild flavor makes it a great companion to dumplings and pot pies.  Rabbit is similar and boasts a larger bounty.  While Jonah farm raised his, a couple bag limits of rabbits would fill the freezer pretty quick.  Great way to diversify the freezer.  Nick had the opportunity to bag a large raccoon boar.  This has been on his list to take and try and that day has come.  The meat looks rich, and is covered in loads of fat.  Trimming the fat and glands helps in any off flavors, but Jonah gives a few tips when preparing your raccoon for a tasty treat. Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10   Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX https://www.umaidry.com/pages/huntavore?utm_source=podcast&utm_medium=influencer&utm_campaign=huntavore&utm_content=episode_1 Sign up for the newsletter for 10% off

1h 9m
Jan 30, 2023
Old World Meat Crafting with Umai Dry

On this episode of Huntavore we sink our teeth into next level meat crafting.  Nick digitally sits down with Thea Lopatka, owner of Umai Dry.  Together they discuss old world meat crafting from the home kitchen.  Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through.  After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering.  Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore. Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food.  Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged.  A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing.  While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens.  The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen.  For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process.  For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH). Note:  When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop.  Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge.  After making the switch I had my first sausage get to target weight (10 weeks).  Nick, is waiting 10 weeks to eat dry sausage worth it?  Honest opinion, ABSOLUTELY! If you are looking to make something different this year, and want a unique product at the end, head over to Umai Dry (umaidry.com) to pick up either dry bags or dry sausage/salami kits. If you need a seasoning flavor recommendation, sujuk is the way to go.  Need some resources: drybag.com Check out the Sportsmen's Empire Podcast Network https://sportsmensempire.com/ for more awesome content!

1h 6m
Jan 16, 2023