Episode 156: An Intro to Cooking by Cuts…the Future

What this episode covers

Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, 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: Pig testicles Pig offal Food at camp Spiders Cooking by cuts Culinary history Each cut cooks differently Recipe for each cut Processing your meat Random recipe ranking website Specifics to search for recipes The bottom round can be similar across species In the kitchen, they perform the same Cooking by cut you can spread across several animals Offal, Wobbly Bits, 5th quarter Learn more about butchering Different countries have different names for cuts We are keeping the guest's episodes Tell us about your experiences cooking by cuts. [email protected] Learn more about your ad choices. Visit megaphone.fm/adchoices

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Frequently Asked Questions

How long is this episode of Wild Fish and Game Podcast?

This episode is 21 minutes long.

When was this Wild Fish and Game Podcast episode published?

This episode was published on June 7, 2023.

What is this episode about?

Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much...

Can I download this Wild Fish and Game Podcast episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.