The Huntavore - Sportsmen's Empire

In this episode, Nick shares his journey of purchasing a boat, emphasizing the importance of family bonding through outdoor activities like fishing. He recounts the story behind the boat's history, the excitement of first experiences on the water with his sons, and future plans for upgrades and adventures. The conversation highlights the joys and challenges of boat ownership, as well as the significance of creating lasting memories with family.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this episode, the host shares personal experiences related to archery education, hunting camps, culinary adventures in Puerto Rico, and a new venture into fishing. The conversation highlights the joy of teaching archery to young students, the camaraderie found in hunting camps, the importance of field-to-plate culinary experiences, and the challenges and excitement of learning to fish from the beach. In this episode, the host shares his exhilarating experiences of saltwater fishing in Puerto Rico, detailing the thrill of catching various fish species, including a juvenile tarpon and mutton snapper. He recounts the challenges faced while navigating the surf and riptides, the joy of culinary creations from his catch, and the excitement of acquiring a new fishing boat for future adventures.Teaching archery to kids fosters excitement and engagement while instilling values like effort and perseverance. Learning new outdoor skills can be both fulfilling and fun, especially when shared with others. The camaraderie found in hunting camps and the joy of sharing adventures with friends enrich the overall outdoor experience. Fishing, in particular, offers a mix of challenges and rewards—it demands patience, practice, adaptability, and thorough preparation. The thrill of catching a fish, such as a tarpon or a prized mutton snapper, is exhilarating and memorable. Saltwater fishing introduces unique obstacles like riptides and shifting ocean currents, requiring knowledge and calmness. A well-maintained fishing boat opens new opportunities for exploration, while properly cared-for gear ensures safety and success. Field-to-plate dining and creative culinary experiences deepen one's appreciation for local resources and the food we gather ourselves. Whether on the beach or out at sea, fishing not only connects us to nature but also builds lasting bonds through shared stories and experiences.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this episode, Nick and chauffeur Nate Roseveld of Michigan Wild Podcast, reflect on their recent experience at Hog Camp 2025, discussing their hunting successes, the camaraderie among participants, and the challenges they faced during the hunt. They share stories of record-breaking hunts, the thrill of the chase, and the importance of teamwork. Additionally, they delve into the difficulties encountered in meat processing and preservation, highlighting lessons learned for future hunts. In this episode, the hosts discuss their recent experiences with hunting and meat processing, including the challenges they faced and the lessons learned. They explore innovative strategies for meat preservation and processing, emphasizing the importance of preparation and teamwork. The conversation transitions to the introduction of ROAM, a new initiative aimed at showcasing diverse hunting experiences and fostering a community of outdoor enthusiasts. The hosts also reflect on the challenges of capturing their adventures on camera, highlighting the importance of storytelling in the outdoor space.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this episode, real estate agent and new landowner John Hudspeth shares his journey into managing property in Oklahoma. With the flexibility of his work, John has taken on the challenge of maintaining food plots, learning firsthand how strategies and equipment vary based on land size. The discussion explores the unpredictable nature of hunting, the ongoing battle against destructive wild hogs, and the importance of sustainable wildlife management.The hosts also dive into the art of cooking wild game, emphasizing the care needed to ensure high-quality meals. From creative solutions for land management to the role of community support in successful hunting, this conversation highlights the rewards and challenges of being a responsible hunter and landowner. Tune in for valuable insights, entertaining stories, and practical tips for managing land and game.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this engaging conversation, the hosts discuss various themes surrounding outdoor equipment design, teaching methods in bowling, and the balance between functionality and aesthetics in everyday carry items. They explore the journey of transitioning from traditional gear to innovative designs, emphasizing the importance of quality and personal experiences in the bushcraft community. In this engaging conversation, Jason from Tietz Design shares insights on knife maintenance, innovative hunting gear solutions, and the importance of learning through experience. He discusses the evolution of knife technology, the creation of a versatile field scalpel, and culinary traditions surrounding venison recipes. The dialogue emphasizes problem-solving in product design and the significance of having the right tools for outdoor adventures.Takeaways:Technical glitches can lead to unexpected opportunities.Teaching bowling involves creative methods to engage students.Everyday carry items should be functional and well-designed.Personal experiences shape the evolution of outdoor gear.Balancing aesthetics and functionality is crucial in product design.Bushcraft skills enhance self-sufficiency in the outdoors.Innovative designs can improve traditional tools.Quality materials are essential for durability in outdoor gear.Tradition and modernity can coexist in tool design.Feedback is vital for refining product designs. Knife maintenance is crucial for optimal performance.Experience teaches valuable lessons in hunting and gear usage.Innovative solutions can enhance hunting efficiency.Problem-solving is key in product design and development.Culinary traditions add nostalgia to hunting experiences.Versatile tools can simplify outdoor tasks.Understanding gear limitations helps in making informed choices.Learning from past mistakes leads to better solutions.Quality over quantity is essential in gear selection.Sharing knowledge and experiences enriches the hunting community.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this episode, the host reflects on the recent wrestling season with his children, sharing the emotional highs and lows of coaching and competing. He transitions into discussing culinary experiences with wild game, emphasizing the importance of utilizing their harvest. The conversation shifts to ice fishing plans and the excitement of introducing his children to this new activity. The host expresses his desire to raise future hunters and anglers, outlining the teaching standards he aims to instill in his children regarding outdoor activities. He concludes by highlighting the significance of spending time in nature and the lessons learned through these experiences.The 4 Sportsmen Standards: Hunting and Fishing is a lifestyle with the ultimate goal of acquiring food.The “Hunt” is a Testament of Experiential Learning, not a sport.Consistent practice hones the skill to be quick and accurate, persevering the harvestNo matter the outcome, harvest or not, time spent in the wilderness is good for the soulShow PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

Nick and Dustin are joined by their good friends John Smith. John is an avid woodsman whose skill set goes beyond any normal guy's understanding. The guys break down the last bit turkey action, morels and false morels, and the ins and outs of trapping here in Michigan. A very insightful episode.Takeaways:Talking turkeys.Hunting with the girlsTalking kids and familyTalking morels Nick finds one lone half free. Good year. 400+. Weather played out well this yearMushroom forumsTalking whitetails.Got started with rabbit and squirrelAverage season was 300 hour seasonsFood plots, property management, screening food plots.Be out there consistently or not at all. Small parcel tactic.Talking summer shooting. Bows and total Archery challenge.Daughter first challenge and tracking.Trapping. Growing up trapping for fur.Doing nuisance control for beaver and coyote.Talking snares and body grippersTry to keep them scent free.Selling fursBeaver. Cutting out of the round?Beaver recipe. Beaver tail.Beaver tail beans?Bow setup. Shooting the 2009 Captain.Rage 2 bladeBow weightsBottom of the brisket inside or 5Frying mushrooms. Making it good for everyone. Batter is key.Tenderloin and backstrap. Frying steaksHit it in the batter flip and retrieve. Some sort of greens on the side.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this episode, Nick Otto shares his experiences ice fishing in Michigan with his family. He discusses the challenges and joys of ice fishing, including the techniques he learned for catching fish, the process of filleting them, and the excitement of cooking the catch. The conversation highlights the importance of family bonding through outdoor activities and the satisfaction of preparing and enjoying a meal together.Takeaways:Ice fishing can be a fun family activity.Using electronics can enhance the fishing experience.Filleting fish requires practice and technique.Preparing for fishing trips involves gathering the right gear.Cooking fish with pickle brine keeps it moist and flavorful.Sweet potato fries can be made crispy with a double fry method.Family bonding is strengthened through shared outdoor experiences.Learning from mistakes is part of the fishing journey.Being efficient with gear is crucial for a successful trip.The joy of catching and cooking your own food is rewarding.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this conversation, Nick and Dan Johnson delve into various themes surrounding hunting, parenting, and the dynamics of family life. They explore the end of deer season, the challenges and joys of parenting, and the importance of listening to children. The discussion also touches on Dan's venture into the swag game with his apparel line, Full Sneak Gear, and the humorous yet relatable experiences of being a father. As they share stories from their hunting adventures, they reflect on the balance between personal pursuits and family responsibilities, ultimately emphasizing the significance of building strong relationships with their children. In this conversation, Dan Johnson reflects on the end of the Iowa hunting season, sharing his experiences and emotions as he wraps up his hunting activities. He discusses his achievements, including successfully hunting a mule deer, and how this has shaped his perspective on future hunting goals. The conversation also delves into the planning for upcoming hunting seasons, including strategies for processing game and cooking wild game meals for his family. Dan emphasizes the importance of efficiency in meal preparation and the joy of sharing these experiences with his children. In this engaging conversation, Nick Otto and Dan Johnson explore various themes surrounding family meals, nutrition, and the ethics of hunting. They discuss the importance of protein in their diets, the process of meat production, and the differences in taste between mule deer and whitetail. The conversation also touches on wine pairings with wild game and the deeper connection hunters have with the animals they harvest, emphasizing the importance of using every part of the animal and the ethical considerations of meat consumption.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this engaging conversation, Nick and Andrew Muntz reflect on the holiday season, sharing personal anecdotes and experiences related to hunting and cooking. They discuss the challenges faced during the hunting season, including weather conditions and tracking difficulties. The conversation also delves into culinary adventures, particularly focusing on Andrew's Italian wedding soup recipe, showcasing the blend of personal history and family traditions in cooking. In this engaging conversation, Nick and Andrew explore the themes of adapting to life changes through cooking, the importance of real food, and the connection to quality meat sources. They delve into the therapeutic aspects of baking, particularly sourdough, and the rewarding experience of self-sufficiency from field to table. The discussion also touches on the shift towards homesteading and the joys and challenges of parenting, all while sharing personal anecdotes and insights.Hunting seasons can vary greatly based on location and conditions.Tracking wounded deer can be a challenging experience for hunters.Sharing hunting stories can create a sense of camaraderie among hunters.Cooking can be a way to connect with family traditions and memories.Venison can be a versatile ingredient in various recipes.The importance of meal prepping for busy lifestyles.Using wild game in cooking can enhance flavor and nutrition.Hunting experiences often come with unexpected challenges and lessons.The joy of cooking can be amplified by sharing meals with loved ones. Cooking can be a way toadapt to life changes.Batch cooking can save time and provide healthy meals.Real food is essential for family health and well-being.Knowing where your meat comes from is crucial.Hunting and raising chickens can lead to a homesteading lifestyle.Baking, especially sourdough, can be therapeutic.Self-sufficiency brings a rewarding sense of accomplishment.Parenting involves learning and adapting to children's needs.Life lessons can come from unexpected conversations with kids.Homesteading is becoming a new trend among millennials.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

On this episode of Huntavore, Nick takes a dive into venison steak.  It's a go-to meal for a lot of hunters.  However, Steak can be a lot of different things; classically seared backstrap, to a breaded cube steak.  Come along with Nick as he breaks down variations of steak, maybe we can change up your approach to  a favorite cut, on this episode of Huntavore.In this episode, Nick Otto reflects on his podcasting journey, shares updates from the hunting season, and recounts his experiences at deer camp, including cooking and family adventures. He delves into the various ways to prepare venison steaks, categorizing them into classic, tied, butterflied, and tenderized methods, while emphasizing the importance of proper cooking techniques and seasoning.Takeaways:Hunting is a family bonding experience.Deer camp is about camaraderie and cooking.Marinating enhances the flavor of wild game.Different cuts of meat can be prepared in various ways.Understanding steak categories helps in cooking.Tenderizing meat can improve its texture.Cooking techniques can elevate wild game dishes.Pre-seasoning meat enhances flavor.

On this episode of Huntavore, Nick is joined by Kriss Abigail, Wildgame butcher and meat cutter, whose passionate about connecting hunters with their harvest.  Kriss shares her past and upbringing which ties directly into her profession.  Photographer gone Butcher, meat is more then just food to Kriss, its a snapshot of the animal that now gets honored by every meal made.  We unpack why Thanksgiving is special to both of us, explore her brand “Meet Your Meat”, and finish out with a super easy marinade to use on some heart tacos.  A very thankful chat on this episode of Huntavore.Nick and Kriss Abigail explore the themes of gratitude, cultural heritage, and the journey into butchery. They discuss the significance of Thanksgiving, the influence of family traditions, and the importance of honoring the animals that provide sustenance. Kriss shares her personal journey from photography to butchery, emphasizing the connection between hunters and their food. The conversation highlights the need for educated consumers in the hunting community and the value of individual processing over batch processing. In this conversation, Nick Otto and Kriss Abigail explore the deep emotional connections that hunters have with their craft, the importance of understanding where our food comes from, and the role of hunting in conservation and community building. Kriss shares her journey in creating 'Meet Your Meat', an initiative aimed at educating people about butchery and the relationship between hunters and their food. They discuss the empowerment of novice hunters, the significance of stewardship in hunting, and how the act of hunting can foster a sense of purpose and community through shared meals and experiences.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

On this episode of Huntavore,  Nick calls up good buddy from Iowa, Kent Boucher.  Kent recently connected with a giant deer during the short window of a muzzleloader season in Iowa.  Like any good story, it takes twists and turns, and boy does this tale does many.  Nick and Kent also catch up on many different things along the way, encouraging each other and hopefully you to keep hunting, and keep perspective when your own season's story isn't picturesque.  A very, let's keep hunting episode of Huntavore.In this conversation, Nick Otto and Kent Boucher discuss the challenges of the current hunting season, particularly focusing on the impact of weather and EHD on deer populations. They reflect on the emotional aspects of hunting, including the influence of social media on perceptions of success and the pressure it creates. Kent shares his experiences during the early muzzleloader season, detailing the ups and downs of hunting, including missed opportunities and the importance of preparation and patience. The conversation highlights the journey of a first-generation hunter and the lessons learned along the way. In this engaging conversation, Kent Boucher shares his experiences and insights on hunting, balancing family life, and the importance of patience and understanding the land. He discusses the challenges faced during the hunting season, the thrill of success, and the support from his wife and community. The conversation also touches on the deeper meaning of hunting beyond just the act itself, emphasizing the importance of connection to nature and family. In this engaging conversation, Nick Otto and Kent Boucher explore the unique subculture of hunting in Michigan, emphasizing the importance of utilizing every part of the deer. They discuss creative butchering techniques, the significance of sharp knives, and innovative uses for deer fat, including cooking and soap making. The conversation highlights the value of family traditions and the joy of celebrating the harvest, reinforcing the idea of waste not, want not in the hunting community.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

On this episode Huntavore, Nick is making the best of a current situation.  I'm sure like a lot of busy dad's, the opportunity to get on hunts has been few and far between.  With only a handful of sits, Nick is biding his time.  While in this hunting purgatory, he has had the opportunity to assist successful hunters.  Two hunters hired Nick to process their 2 New Mexico bull elk.  He goes on his approach and how it is the biggest wildgame process he's ever done.  Nick also helped salvage a young whitetail buck that his brother in law hit.  A bit of a sobering dose of reality, yet something that can be relatable, on this episode of Huntavore.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

On this episode of Huntavore, Nick gets a hold of Chris Bain, a native of North Idaho.  Chris is on a journey we all dream about, going off grid.  Building our own creature comforts,  getting our essentials in order, and living off the land.  Chris can tell ya, it's a one step at a time process.  Come along on a great discussion about self sufficiency on this episode of Huntavore. Chris Bain comes on the podcast and discuss the journey of off-grid living, the challenges faced, and the resurgence of meat hunting. They explore sustainable practices in hunting and gardening, share recipes for cooking wild game, and emphasize the importance of utilizing every part of the harvest. The discussion also touches on emergency preparedness and the infrastructure challenges of rural living, culminating in a shared passion for community and the joys of self-sufficiency.TakeawaysMeat hunting is experiencing a resurgence as people seek to utilize their harvests more fully.Off-grid living presents unique challenges, including infrastructure and emergency preparedness.Sustainable practices in hunting and gardening are essential for self-sufficiency.Cooking wild game can be simple and rewarding, with many recipes to explore.Community sharing of resources and knowledge enhances the off-grid experience.The importance of knowing where your food comes from has grown post-COVID.Utilizing every part of the animal is crucial for reducing waste.Hunting experiences vary by region, with different species available.The connection to nature and self-sufficiency is a driving force for many.There is a growing interest in learning how to process and cook wild game.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above

On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles.  Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame.  Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods.  Jess also has a special surprise slated for this fall.  Lots of great info on this episode of Huntavore.   In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles.Studying meat science can provide valuable insights into the safety and quality of meat, including wild game.Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting.The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality.Temperature control is crucial in preserving the flavor and juiciness of game meat.Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste.The hanging process and the use of lactic acid spray can help preserve and enhance the meat.Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors.Different cuts of meat require different cooking methods and can be used in various dishes.Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist.Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above 

On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms.  Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop.  Butchering animals for the community and processing wild game for hunters.  Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing.  A lot of info here to digest on this episode of Huntavore.Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.Takeaways:Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.Offering sausage making services can be a profitable addition to a processing business.Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.Having sharp knives is crucial for efficient and safe meat processing.Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat Probes

On this episode of Huntavore, Nick calls up good friend Nate Roseveld of the Michigan Wild Podcast.  Nate recently dug in deep to the new Michigan deer hunting regulations on one of his episodes, and Nick wanted to get a better understanding.  From the looks of things, the DNR is in need of some meat hunters.  Does are up, harvests are down, its time we fill those freezers once again, on this episode of Huntavore.Nick and Nate Roosevelt discuss the upcoming hunting season in Michigan and the recent changes in legislation regarding deer hunting. They talk about the importance of shooting does to manage the deer population and the challenges of getting hunters to embrace doe harvest. They also touch on the concerns about the National Resources Commission making decisions that could impact the deer herd and the need for hunters to adapt to these changes. Overall, the conversation highlights the need for education, communication, and collaboration among hunters to ensure the sustainability of the deer population. In this conversation, Nate and Nick discuss the importance of shooting does in deer hunting. They emphasize the need to make killing does cool again and encourage young hunters to start with shooting does. They also discuss the challenges of managing the deer population, including the impact of CWD and the need for testing before donating deer meat. The conversation concludes with a discussion about their recent pig hunting trip and plans for cooking and sharing the wild pork.Takeaways:Shooting does is important for managing the deer population and maintaining a healthy balance.There is a need for education and communication to encourage hunters to embrace doe harvest.The National Resources Commission has the power to make decisions that impact the deer herd, and hunters need to adapt to these changes.Collaboration among hunters is crucial for the sustainability of the deer population and the future of hunting. Encouraging young hunters to start with shooting does can help them learn and appreciate the importance of managing the deer population.Killing does is just as important and meaningful as shooting bucks, and it can contribute to the overall health of the deer herd.Testing for CWD and the challenges of donating deer meat can create obstacles in managing the deer population.Pig hunting can be a fun and effective way to control the pig population and provide a bounty of wild pork.Taking advantage of opportunities to hunt and harvest does can help address the overpopulation of deer in certain areas.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecue

On this episode of Huntavore, Nick is joined by fellow Sportsmen's Empire Podcaster, Jeremy Dinsmore.  Jeremy is host of the Antler Up Podcast and hails from Pennsylvania.  The guys first unpack some of the archery season preparations.  Jeremy tells the tale of how he gained back confidence in the stand, a story we can all relate with.  Then we head into the kitchen, where both guys can agree, processing deer to fit your family needs goes a long way, even if that includes mostly grind.  Get ready for a great story, and noteworthy tips on this episode of Huntavore.   Nick and Jeremy discuss various topics related to hunting and archery. They start by talking about their morning routines and the challenges of maintaining a clean house with kids. Then, they dive into the topic of post-shot processes and the different approaches to processing and butchering game. They also touch on Jeremy's archery setup and the importance of practicing with your hunting equipment. The conversation concludes with a discussion about the recent Mountain Archery Fest event and the benefits of participating in 3D archery shoots. In this conversation, Jeremy discusses what comes after a successful shot in hunting, including field dressing the deer and deciding whether to take it to a processor or process it at home. He shares his experience of last year, where he took three deer to a processor and processed two at home. Jeremy also talks about the different cuts of meat he keeps, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks. He also shares his recipe for making jerky and his favorite dish to bring to a potluck.TakeawaysThere are different approaches to processing and butchering game, including using a processor or doing it yourself. Each method has its pros and cons.Practicing with your hunting equipment, including your bow and arrows, is crucial for accuracy and confidence in the field.Participating in 3D archery shoots, such as the Mountain Archery Fest, can provide valuable practice and simulate real hunting scenarios.Building confidence and honing your skills as a hunter takes time and effort, but it's a rewarding journey that leads to success in the field. After a successful shot, hunters need to field dress the deer and decide whether to take it to a processor or process it at home.Different cuts of meat can be kept, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks.Jerky can be made by brining the meat and then smoking it in a smoker.A favorite dish to bring to a potluck could be Mississippi chuck roast served on a bun.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above

On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from?  Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important.  Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate.  So come along on this chat, on this episode of Huntavore.Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup.  Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.TakeawaysKnowing where our food comes from and using every part of an animal is importantCulinary education and hands-on experience are valuable for aspiring chefsUtilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.Fish heads and collars can be used to make fish soup and fish cakes.Trimmings from fish can be repurposed for dishes like salmon tartare.There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.Offal, such as heart, can be delicious and should not be overlooked in cooking.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above 

On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, MikeFitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fishfry. The guys break down their methods, both party style and shore lunch. Mike finishes theepisode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, andhave the dipper ready, for this episode of Huntavore.In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related tohomesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, hisaspirations for self-sustainability, and his experiences with ice fishing. They also discuss thedifferent methods of catching gar fish and the challenges of cleaning and cooking them. Theyshare their favorite techniques for preparing fish fillets, including wet batter and pickle brinemarination. In this conversation, Nick and Mike discuss various techniques and tips for cookingfish, specifically focusing on fish frys. They cover topics such as brining fish, breading and fryingtechniques, the importance of temperature control, and the use of sauces. They also touch ongrilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recentfavorite meal of slow-cooked duck legs in French onion soup, served with french fries andgravy.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above

On this episode of Huntavore, Nick is joined by recipe guru, Adam Berkelmans. Adam is theauthor of hundreds of recipes and dishes, however our focus isn't on the recipe itself, but amastered dish. The guys talk about a couple of their favorites where they have made changesand different variations to make the dish their own. Mastery is more than following the list, buttweaking the list, going with your gut, and taking things to another level. Get ready to add a bitof this, and a pinch of that, on this episode of Huntavore.The conversation explores the process of mastering a recipe and making it one's own. Thehosts discuss the idea that a recipe is a living thing that can be adapted and changed to suitpersonal preferences. They share their experiences of experimenting with different dishes andmaking adjustments to create their own unique versions. The conversation also touches on theimportance of persistence and not giving up when trying to perfect a recipe. They highlight theneed to master the basic recipe before venturing into more complex variations. In thisconversation, Nick Otto and Adam discuss the importance of observation and adaptation incooking wild game. They emphasize the need to experiment with flavors and techniques tocreate unique and delicious dishes. They also discuss the challenges of cooking older animals,such as roosters, and provide tips for making them tender and flavorful. Adam shares hisexpertise in cooking wild game and offers resources for further exploration.TakeawaysA recipe is a living thing that can be adapted and changed to suit personal preferences.Mastering a recipe involves making adjustments and experimenting to create a unique version.Persistence is key when trying to perfect a recipe.It is important to master the basic recipe before venturing into more complex variations.Observation and adaptation are key in cooking wild gameExperiment with flavors and techniques to create unique dishesCooking older animals, like roosters, can be challenging but rewardingUse resources like websites and podcasts to learn new recipes and techniquesShow Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above

On this episode of Huntavore, Nick continues to talk in 3rd person tense even after 6 years ofmaking podcast episodes. He shares his gratitude and thanks to the listeners, followers,friends, and even the critics of the show. Nick also explains his plans for a triple seared stylebackstrap at the campground this weekend. A bit of reminiscing and celebration on this episodeof Huntavore. 6 years and 150 episodes of Huntavore has been such a blast to research, schedule guests,and lecture on audio recording for others to hear. My journey has taken me places, challengedmy thinking of food and what it means, and brought me face to face (digitally) with veryknowledgeable people in the hunting and culinary world. I have stuck with my roots “no ego, nostatus” to keep me humble, and not lost sight of my mission “to celebrate my hunting and fishinglifestyle, with the consumption and utilization of my wildgame”. I understood this is a niche areaof interest, and the people who I have been blessed to interact with share so much of my ownpassion. Huge thanks goes out to my listeners, followers, friends, and critics who havechallenged me, encouraged me, and listened to what I have to say. Cheers to 6 years, and atoast to many more on the horizon.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above

On this episode of Huntavore, Nick gets into the weeds of making a perfect burger. Well, burger patties that is. He provides detailed insights into the process of preparing and grilling a burger, emphasizing the importance of proper patty formation and cooking techniques. Nick also lays out his bow and arrow setup for Michigan TAC, and is excited to share about his shoulder mount of the buck he got last fall. All this and more on this episode of Huntavore. Prop r patty formation is crucial for a successful burger. The incorporation of fat, the use of a dimple in the middle, and allowing the patty to rest in the fridge are key steps. High heat searing and strategic flipping are essential for achieving the perfect burger texture and flavor Nick's passion for deer hunting and the upcoming deer camp trip highlight his love for the outdoors and the camaraderie of hunting with friends. The conversation provides valuable insights for burger enthusiasts and outdoor enthusiasts alike, offering practical tips and personal experiences. Nick's detailed explanation of burger preparation and grilling techniques demonstrates his expertise and passion for the art of making a great burger.‍Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off‍Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10‍TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above‍

On this episode of Huntavore, Nick discusses his love for outdoor cooking and the simplicity and joy it brings. He shares his experience of cooking a birthday meal on his charcoal grill, emphasizing the pleasure of cooking over live flame and the control it offers. He also talks about the wear and tear that outdoor cooking equipment experiences and the importance of replacing consumable parts. Nick provides tips for cleaning and maintaining grills and griddles, highlighting the need for regular maintenance to ensure optimal performance. So light the charcoal and click those tongs, it's time for a grill side episode of Huntavore.Takeaways:Outdoor cooking over live flame brings a sense of simplicity and joy.Regular maintenance and replacement of consumable parts are necessary for optimalperformance of outdoor cooking equipment.Cleaning and seasoning grills and griddles is essential to remove rust and maintain a non-sticksurface.Cooking outside allows for a more hands-on and sensory experience, enhancing the enjoymentof the cooking process.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10

On this Episode of Huntavore, Nick attempts to give some credit to the Venison Mid-ShoulderRoast. Between the blade and the shank, this primal cut is a BBQer and Stew maker's dream.However, it can get overlooked, but longer is going to be the last cut out of the freezer. Getyour smokers lit, and your humerus roasts thawed for an in depth episode of Huntavore.In this episode of Huntivore, Nick discusses the overlooked but versatile venison mid shoulderroast. He highlights its value as a barbecue and stew cut and explores various cookingmethods. Nick shares his plans to smoke and shred the mid roasts, as well as ideas for usingthem in dishes like sandwiches and hand pies. He emphasizes the tenderness and flavor thatcan be achieved with this cut, making it a great option for barbecues and hearty stews.TakeawaysThe venison mid shoulder roast is an underrated cut that offers versatility and value.It is ideal for barbecuing, smoking, and making hearty stews.The mid roast has a unique bone structure that adds flavor and holds the meat together.It can be easily shredded and used in dishes like sandwiches and hand pies.The mid roast requires a shorter cooking time compared to other cuts, making it a convenientoption for quick meals.Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by newcomer to Sportsmen's Empire, BrianHalbleib of the Migration Waterfowl Podcast. Nick is a novice waterfowler but does love aquality prepared duck or goose. Nick probes Brian about some details around getting on birds.For waterfowlers, their pursuit can be as addicting as whitetails, Brain shares some of what he'sdoing during the offseason. To finish up the conversation, Nick gets into Brian's favorite dishes,including an orange duck and smoked waterfowl pastrami. Warm up those calls, strap on thewaders for a waterfowl special on Huntavore.Brian Halbleib of the Migration Waterfowl Podcast, joins the show and discusses waterfowlhunting. They talk about the different types of waterfowl, the logistics of setting up a hunt, andthe process of cleaning and preparing the birds. Brian shares his passion for waterfowl huntingand the year-round dedication it requires. They also touch on the importance of scouting andunderstanding the different species of ducks. Overall, the conversation provides insights into theworld of waterfowl hunting and the enjoyment it brings. The guys discuss various aspects ofcooking and preparing duck. They talk about the different cuts of duck, the flavor and richnessof wood ducks, the importance of plucking the birds, and the potential of the legs and thighs.They also discuss different cooking methods, such as roasting a whole duck and preparing duckpastrami. Brian shares his go-to recipe for orange duck and his favorite wood for smoking duck.They also discuss the upcoming launch of the Migration Waterfowl podcast.Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick tells the tale of 4 fellow podcasters meeting in SE Oklahomato shoot hogs off a friend's cattle ranch. Armed to the teeth with firearms, and truck beds full ofcoolers, the short 4 day adventure came with just as many stories, as it did pounds of meat. Sobuckle up for some storytelling and maybe a few pointers on DIY pork processing on thisepisode of Huntavore. Three Northwoods boys; Nate Rozeveld, Andrew Muntz, and Nick Otto go on a hunting trip toOklahoma to hunt wild hogs. They join John Hudspeth of the Oklahoma Outdoorsman podcaston his family ranch, where hogs have been causing issues. The hogs infiltrate the cattlefeeders, push calves off the feeders, root in open grass areas, and compete with deer forfeeders. The group goes on blind hunts and uses thermal scopes to track and shoot the hogs.They successfully harvest several hogs, but also experience some missed shots and woundedhogs. Overall, the trip is a mix of adventure, camaraderie, and the pursuit of turning unwantedhogs into food. The second half of the show focuses on the process of transporting and processing pigs after ahunting trip. Discussing the equipment used, such as a Sawzall and boning knives, and thesteps taken to field dress and cool the pigs. Also talk about breaking down the pigs into quartersand storing them in coolers with ice. Nick shares his plans for using the different cuts of meat,including making bacon, ribs, roasts, ham, and pulled pork. Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off‍

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-tenderloinsShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 ofthat, determined to bring the whole moose back to his own freezer here in Michigan, all bydriving. While finding and shooting the moose was one way up the mountain, getting the prizeback home is the way down. If you are thinking about a bountiful long distance meat hunt, thenthis 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 thepreparations he made for the hunting season and the planning involved in going on a moosehunt. James also talks about the challenges of transporting the moose meat back home and theprocess of processing the moose. He shares an exciting encounter with a grizzly bear andreflects on the overall hunt. James concludes by recommending future hunts and the joy ofsharing the moose meat with others. James discusses his experience making sausage fromdeer meat and shares his recipe. He also talks about his love for charcuterie and recalls amemorable podcast episode with a charcuterie board. James then mentions his involvement increating 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 huntingexperience. Sharing the meat with others is a fulfilling way to enjoy the fruits of a successfulhunt. 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 curedmeats. Creating hunting memes can be a fun way to engage with the hunting community onsocial media. Using a recurve bow adds an extra challenge and enjoyment to hunting.Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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.comShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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/@theoutdoorsincolorShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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_forceshttps://www.instagram.com/bha_afi/Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant outdoor content!Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10

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 for more relevant outdoor content!Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant outdoor content! Show PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant outdoor content!Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant outdoor content!Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 HuntavoreHours 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 for more relevant outdoor content!Huntavore Butchering Videos:https://youtu.be/KJRBqtxle5k?si=BQvn6F2m6_NzP7Jahttps://youtu.be/4j0avHEgf1k?si=Uqd9cGD8mfmzz8NzShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 ropeElk or deep woods add ons:Bigger ground cover, Honing stone/steel or sharpener, Another knife, Bone saw, Game bags, A bit more length of paracordItems to consider:Butt out II, Roll of TP, Game Cart/electric bike saddle bags, Meat hauler packCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content! Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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.comCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!Show PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant, outdoor content!Show PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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-killNext 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 for more relevant outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 @craftedbykairosCode: Huntavore10   10%offCheck out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant, outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant, outdoor content!Show Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 for more relevant, outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off