Episode 154: LIVE PODCAST Improve Your Wild Food Cooking

Justin and the crew host a live podcast with a question and answer session at the 2023 Backcountry Hunters and Anglers Rendezvous. They share cooking tips and tricks, answer questions from the audience, play Let’s Make a Meal, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Temperature and Over Cooking Meat Thermometer  Let Meat Come to Room Temp before Cooking Thawing Meat Dry Equals Crispy Seasoning  Harvesting Nature Seasoning Blends  Wild Game Terroir  Types of Salt: Kosher and Sea Salt Using Herbs and Foragables from the Environment  Wild Game can take Big Flavors Cooking by Cuts Question 1: How do we know the cuts of meat Cooking By Cuts Cookbook BHA Field to Table Video Series  Venison Quarter T-Shirt Top Round: Two Muscles, Two Different Cooking Techniques Labeling Meat Bags Mystery Meat: Braise Them Use Stock Save Braising Liquid Build on the Recipe with Salt, Stock, and Vinegar Question 2: Heart Cooking Marinade and Meat Mallet and Grill Cook up to Medium or Braise for a long time Justin’s Yakatori Heart Recipe Jaccard Meat Tenderizer  Question 3: Dark Meat on Wild Turkey 180 degrees to melt/render fat Sous Vide may work Confit Duck Fat  Cooking with Liver Question 4: Javalena Head Cheese Let’s Make a Meal! Question 5: Corned Elk Roast Equilibrium Curing  Question 6: Getting Comfortable with Cooking Wild Game Cookbook Tips Learn Techniques Learn more about your ad choices. Visit megaphone.fm/adchoices