Episode 156: An Intro to Cooking by Cuts…the Future
06/07/23 • 21 min
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!
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.
Learn more about your ad choices. Visit megaphone.fm/adchoices
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!
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.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Previous Episode
Episode 155: Turkey Hunting is Hard Revisited
Kory from the HN Crew talks with his friends Jeremy, Tony, and Tyler about turkey hunting. Topics range from how to scout and prepare for the season, how to set up and call birds, some recipes, and a whole lot of missing shots.
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Links:
Turkey's amazing hearing and eyesight
Check out The Way We Hunt's video on How to Clean a turkey
Recipes:
Turkey and white wine fricassee
Show Notes:
Jeremy's start to turkey hunting and his success
Tony and his son's start to hunting and their successes
Tyler's lack of a turkey hunting history
the benefits of the early hunting hours for spring gobbler
Shooting birds before work
The benefits of COVID for turkey hunting
Reversing Nature when calling turkeys
Late-morning gobblers without hens
competing with hens
HOT TIP: Go to breakfast
how much to call
All the time we've been busted by turkeys
Everything that kills turkeys
different types of calls
don't practice turkey calls in the house with your wife around
different sounds when calling
how hunting pressure affects the turkey hunting
Does your calling need to be perfect?
Tips for scouting for turkeys
population decline of turkeys
getting turkeys to shock gobble to locate them
roosting turkeys in the evening and how to do it
HOT TIP: know the area well before the season starts
don't bump them off the roost
How to set-up on birds
Patterning your shotgun - Why and How
TSS Loads
Recipes
Don't leave the turkey legs and thighs in the woods
HOT TIP: Use a rangefinder when turkey.
effective ranges with a shotgun
our most memorable turkey hunts
Allen's Shocker Series Gear review
Ben Franklin liked turkeys
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Next Episode
Episode 158: German Hunting Culture and German Wild Food
Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, 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
Guests:
Timo Böckle: Timo is a world-class German chef, hunter, television chef, and entrepreneur. He has traveled and cooked all over the world on both land and sea. At home in Germany, he is passionate about hunting and has earned the title of Jagermiester. In his restaurants, he incorporates wild game into the menu to showcase the wild flavors we all know to love and appreciate.
JP Yampey: JP is a Field Staff Writer for Harvesting Nature based in Germany. He is also known as "Hunting Muscle" on social media. JP is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Black Forest. When not in the forest or the gym, he can be found cooking, doing great things with meat, traveling, writing code, or science fiction.
Show Notes:
How this episode came to fruition
Learning to Hunt in German
A Hunter’s Greeting/Salute
Jagerspeak
Last Bite
Hunting Clothing
Where did the hunting language originate
Different types of wild game across Germany
Red Deer cause damage to native plants
The Revere System
How to get a hunting license
The Revere Manager is responsible for protecting crops and lands
The meat is not always yours
Liability and Safety
Drive Hunts
You have to buy the meat as the hunter
Revere Manager pays the landowner
Hunter’s Rights
Trophy Hunting
The price of the animals
Wild Pigs in Europe
Hunting Dogs
Seasonal Wild Game
Schnitzel
Sausages
German Maultaschen
Ragu
Medallions with Wild Herb Crust
Game Braten - Pot Roast
Timo’s favorite recipe: Roe Deer
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