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.
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Show Notes
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!
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Buy our Small Batch Wild Fish and Game Seasonings
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Join our Field to Fork Wild Pig Camp
Show Notes:
Temperature and Over Cooking
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
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
Question 3: Dark Meat on Wild Turkey
180 degrees to melt/render fat
Sous Vide may work
Confit
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
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