Podcasts about dry aging

In this episode, Liz and Joey sat down with Danielle Prewett, founder of Wild and Whole and a contributing editor for MeatEater. The conversation explores Danielle's journey into hunting and cooking, emphasizing the importance of food sustainability and the unique flavors of wild game. The episode also delves into best practices for processing wild game and the significance of understanding where our food comes from. Tune in to hear Danielle share her insights on meat aging, cooking techniques for wild game, and her journey in writing a cookbook focused on conscious eating.Find Danielle on Instagram HERE. Find the Wild + Whole Cookbook HERE. Find Sourced on YouTube HERE.  Key Takeaways:Danielle Prewett believes she has the best job in the world.The journey to appreciate food starts with understanding its source.Hunting is about connecting with nature, not just killing animals.Women face unique challenges in the hunting community.The flavor of wild game varies greatly based on the animal's diet and lifestyle.Sustainability in food sourcing is crucial for both hunters and farmers.The experience of hunting can be empowering for women.Cooking with wild game can be a culinary adventure.Understanding the processing of wild game is essential for new hunters.The relationship between stress hormones and meat quality is significant. Aging meat enhances flavor and tenderness.Dry aging requires specific temperature and humidity controls.Wild game cooking can be simplified to two methods: hot and fast or low and slow.Fishing techniques vary significantly between freshwater and saltwater.Conscious eating involves understanding the interconnectedness of food sources.Timestamps00:00 Introduction to Wild Foods and Hunting03:00 Danielle's Journey to Hunting and Cooking06:02 The Importance of Food Sustainability08:59 Women in Hunting: Overcoming Barriers12:04 The True Essence of Hunting15:08 Connecting with Nature Through Hunting17:51 The Evolution of Wild and Whole21:02 Culinary Perspectives on Wild Game23:58 Flavor Profiles: Wild Game vs. Domesticated Meat26:51 Processing Wild Game: Best Practices39:46 The Science of Aging Meat42:46 Methods of Dry Aging and Meat Preservation49:41 Cooking Techniques for Wild Game56:08 Demystifying Wild Game Cooking01:01:10 Adventures in Fishing and Hunting01:09:04 Creating a Cookbook: A Journey of Conscious Eating

Horido und Weidmannsheil. Heute geht es mal wieder um die kulinarische Seite der Jagd. Gutes Fleisch kann mit dry aging noch besser und zarter werden. Da kann die Anschaffung eines Reifeschrankes durchaus eine Option sein :-) #JagdfieberPodcast #gutesfleisch #dryage #Jagen #jagdpodcast #wildbret #hygiene #fleischgenuss Buchtipp: "Die Dry Aging Bibel" von Christian und Aaron Landig mehr Hindergrundinfos: www.dry-ager.com Für alle, die gerne noch mehr Austausch möchten, ich lade euch herzlich ein, der Facebookgruppe Jagdfieber beizutreten. Dort können wir super quatschen, Fragen klären und hoffentlich jede Menge Spaß haben. Für einen noch schnelleren Austausch könnt ihr uns auch über WhatsApp erreichen. Den Link dazu findet ihr auf unserer Facebook-Seite. Und natürlich könnt ihr mir auch gerne eine Nachricht per E-Mail an ⁠frechmut@gmx.de⁠ schicken. Wenn ihr den Podcast finanziell unterstützen möchtet, könnt ihr das gerne ⁠⁠⁠⁠über diesen Link tun und uns einen ⁠"Kaffee" ausgeben⁠⁠⁠⁠⁠. Jeder Beitrag zählt! Ich wünsche euch viel Spaß beim Zuhören, abboniert und empfehlt den Podcast gerne weiter und lasst ein paar Bewertungssterne leuchten wenn Euch der Podcast gefällt! Eure Anja --- Send in a voice message: https://podcasters.spotify.com/pod/show/anja501/message

Cooking Steak: Tips, Techniques, and Chimichurri Recipe In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Andy Heiser, Colton Heiniger, and Corey Cole delve into the intricacies of cooking steak, discussing everything from processing wild game to the art of seasoning and cooking techniques. The team ranks their squeamishness levels when it comes to processing game, shares personal anecdotes, and explores different methods of cooking steak, including sous vide, cast iron skillet, and charcoal grilling. Special focus is given to the importance of letting meat rest, using the right amount of seasoning, and the benefits of tying steaks for even cooking. The episode also introduces a special chimichurri sauce recipe, highlighting its compatibility with steak and advising on the preparation for the best flavor. Additionally, they touch upon the partnership with Outdoor Edge and offer a discount code for listeners. The conversation wraps up with a call to listeners for tips on reheating steak and sharing their own recipes. Outdoor Edge 20% off Discount Code - OKC20 AI Generated ‘Chapters' 00:00 Kicking Off with Some Banter 00:25 Welcome to the Okayest Cook Podcast 00:35 Ranking Squeamishness Among Hosts 01:36 Field Dressing Tales and Tips 08:00 Diving Into Delicious Steak Preparations 19:12 The Art of Dry Aging and Meat Preparation 29:17 Unlocking the Secrets of Meat Aging 29:34 The Art of Butter Casing and Wax Aging 31:01 The Science Behind Meat Tenderness 33:10 Exploring Wet Aging Techniques 34:31 Seasoning Strategies for the Perfect Steak 38:35 Mastering the Cast Iron Skillet 43:53 The Sous Vide Revolution: A Game Changer in Cooking 55:02 Elevating Your Steak Game with Chimichurri Sauce 59:55 The Quest for the Perfect Reheated Steak Colton's Chimichurri Recipe  1-2 minced garlic cloves 1 cup parsley 1 cup mint 1 minced chili pepper 2-3 tbs white wine vinegar (for a classic take use red wine vinegar or use lime juice) ½ cup olive oil Salt & pepper to taste Directions: Finely chop up all solids, do not blend Slowly incorporate olive oil Marinate in fridge for at least an hour before use Cheater Tips - use Spiceology Greek Freak More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

In today's episode, we're joined by Neville McNaughton, a Specialist in Dairy Plant Design and an accomplished Cheesemaker with extensive experience, including multinational ventures. Neville will enlighten us on the world of Sanitary Designs and Dry Aging Technology. We'll also delve into various related subtopics, exploring challenges in conventional refrigeration, potential applications beyond dry aging, and the critical aspects of moisture control and temperature modulation.

In today's episode, we have Dr. John Scanga delving into the world of dry aging meat, covering everything from its definition and principles to packaging. During this episode, we address the growing demand for dry-aged meat, the challenges faced in the process, and the best practices to ensure both flavor and food safety.

Season 4 of Hunt Gather Talk will be all about preservation, from drying and fermenting to canning to charcuterie, meat, fish, plants, mushrooms. We kick off the season with a conversation about dry aging, with Jess Pryles of Hardcore Carnivore. Jess is not only a barbecue maven, she's also a trained meat scientist. We go over the ins and outs of dry aging, with an emphasis on beef and venison. 

Bryan's back [he does exist] and we can prove it this time! This episode marks the official start of Season 2 for This Week In Barbecue, to celebrate we did our very first live stream of the podcast to Youtube. If you aren't already, go subscribe [link below] as we will now be steaming the recording there LIVE. Now that everyone is caught up, on the latest episode Bryan and I discuss the difference between wet and dry aging. Shirley Fabrication is accepting a limited amount of orders to finish off the 2022 season, and Bryan Furman, the King of Smoke is back at Harvard teaching thermodynamics and the art of Barbecue. All this and more, This Week In Barbecue. Shirley Fabrication Follow Our Page: Follow Watch Live Stream: Youtube Follow Bryan: Secret Pint BBQ

Interview with Tom Sandstrom, Angus Knox and Cameron Wise Today's interview is a little different, join Shrek and his good mate Cam as they go on a spearfishing road trip down to Sydney! Today we are in the Moonee Tavern in Coffs Harbour after a day of spearing, having a few brews, a good meal and a great chat with mates! Shorediving, breaking in new wetsuits, cooking tips and what conditions you can expect when diving around Coffs Harbour. Join Shrek and his mates in the pub after a day of spearfishing!  Important times: 00:13 Intro 06:05 Welcome everyone! 07:00 New wetsuits 10:25 Shorediving in Coffs Harbour 11:30 Abalone: size, how to find them and how to cook them 13:50 How is your seafood game? 16:20 Cooking fails 17:30 Mushy Kingfish Pastrami 19:25 Dry-Aging 21:45 Icing fish 24:45 Smoked Mullet 27:35 What conditions can we expect diving here? 31:50 Too cold for Kingfish? 33:30 Tips for shooting big Kingy's 36:45 Hunting Parrot fish and Dhufish 40:20 Do you wear a GoPro? 43:25 What are the best months for diving here? 44:40 How can someone start diving in Coffs Harbour? Coffs Harbour Spearfishing Club! 47:45 What makes a good dive buddy out here? 49:18 Good habits and ettiquette 51:20 53:10 Core freediving techniques 54:30 Stress testing 57:25 Can you remember your first big Kingfish? 01:00:20 Family spearos 01:02:40 Spearfishing Competitions 01:04:20 Gunther Pfrengle 01:08:05 Barriers to entry -  getting past the first year 01:10:00 We shoot 3 Luderick, how are we cooking them? 01:11:20 Dhufish 01:14:35 Thank you and Thwaites Marine for taking us out and treating us so well! 01:17:30 Spearo Q&A 01:22:00 Outro Listen in and subscribe on iOS or Android Important Links     Noob Spearo Partners and Discount Codes . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) use the code SPEARO to get 20% off any course and the code NOOBSPEARO to get 40% off any and all courses! Use the code NOOBSPEARO to save $25 on the full Penetrator Spearfishing Fin Range . 28-day Freediving Transformation (CODE: NOOB28 for 15% off) | Equalization Masterclass – Roadmap to Frenzel | Free Courses | Freediving Safety Course | How to Take a 25-30% Bigger Breath! | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save $ | Wickedly tough and well thought out gear! Check out their | ‘Spearo Dad' | ‘Girls with Gills' | ‘Jobfish Tribute' | Fishing Trips () Subscribe to the best spearfishing magazine in the world. International subscription available! . Listen to 99 Tips to Get Better at Spearfishing

This week we have the pleasure to invite two friends, Thea and Amando Lopatka, CEO and Operations Manager for of UMAY DRY®️, respectively, to talk about how this brand was created. Thea also created DryAgePro®️, a company that provides solutions to meat processors and restaurants who are seeking to dry age at a commercial scale and at low cost using the special and original membrane bags. You will find this talk very enriching if you are a company that seeks to learn about new, inexpensive and easy alternatives for dry aging, and how you can implement them; as well as the benefits and differences that exist compared to traditional methods of dry aging in meat.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chris Mowat, Premium Meats Category Manager for Centennial Foodservice Canada continued to share the beauty of dry aging premium beef. Your opinion matters to us – click the following survey link to share your quick thoughts on the In The Kitchen With Sterling Silver podcast: https://bit.ly/3rOphBL

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan welcomes Chris Mowat, Premium Meats Category Manager for Centennial Foodservice Canada, to talk about the nuts and bolts of dry aging and the beauty of premium beef. Your opinion matters to us – click the following survey link to share your quick thoughts on the In The Kitchen With Sterling Silver podcast: https://bit.ly/3rOphBL

Today's guest is John McGannon — chef, author, television host, a true pioneer in wild game cookery and a veteran of the wild-game cookery television space that we at WildFed are still fledgling to. We really appreciate the opportunity to talk to someone like him, since he's already tread much of the landscape we're now exploring, and also because he can give valuable context to what the last couple of decades in the space has been like. Probably most valuable is hearing his key take aways about game cookery. After many years of trial and error, he's distilled down a few key strategies for making every cut of game shine in the kitchen and on the plate. Most significant — John says they'll probably put it on his epitaph — is his emphasis on dry-aging. So, if you're looking for take-aways from this episode, listen to how he suggests you age game meats at home. You'll want to work these ideas into your field-care and kitchen. View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/112

This week we talk about what is happening in the meat science community with the upcoming Reciprocal Meat Conference taking place in Reno, Nevada. In addition, Dr. Bass shares about his current research on dry aging. Sit back and enjoy this conversation!

Meet Dr. Phil Bass, meat science professor and enthusiast of the University of Idaho. We asked him about his research projects, and went off the rails about dry aging beef and everything you can think of around that topic. We had a blast, our guest is both knowledgeable and fun, and this is one episode about beef that you don't want to miss!!

Today, we have Matt Hoang (@mr.californ1a), a huge proponent for dry aging fish.  We cover: How to dry age fish Why it's perfect for lazy fishermen and spearos How it makes fish taste and feel so much better Resources mentioned: The Joint Eatery The Whole Fish Book Playground Paracel Restaurant and Catering Note: Some links might be affiliate links to help support the show.

Join me in my discussion with Thea and Amando Lopatka of Umai Dry aging bags and charcuterie products. We find out how they got started, how they have expanded, and where they are going in the future. Since 2007 Umai Dry has been making home dry aged beef super easy with the bags and online how to videos. They have also just released some complete Charcuterie kits that include everything you need! Check out all the Umai Dry has to offer on their website and get 20% off by using the code "FIREANDWATER" at check out here - https://umaidry.com/ If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They have many different packages for you to try and you can Find them HERE and get 15% off! http://freshjax.refr.cc/darrin check out the Inkbird waterproof, rechargeable, digital, fast, and adjustable instant read thermometer Here https://amzn.to/2CCT3ST

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This episode features a foodies’ roundtable discussion with guests Michael Doering, Chip Ramsden, and Connor Schuller. All four of us love to cook and learn about real food! It was about time we sat down and recorded a podcast together.Overview:Chip and Poldi butcher a deerHave you heard of Russian doctor's sausage?Dry-Aging meat at homeNuts and calories, did science get it all wrong?Food Keeper appSharpening your own knivesFood TriviaThank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.Support the podcast on Patreon:https://www.patreon.com/poldiwielandI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Whole Nuts and Calories:https://www.foodnavigator-usa.com/Article/2020/01/14/KIND-updates-labels-to-reflect-research-showing-calories-from-nuts-have-been-grossly-miscalculated#Whetstone Youtube Channel:https://www.youtube.com/channel/UCOluHMoKJ6CrS0kcybhaThg

BBQ season may be ending for most but here here in Ventura we are just getting started. Today Pastor Matt spoke on the Dry Aged steak process. Dry Aging parallels our life with how we go through tests and trials. So light up your charcoals or hit your propane while checking this podcast out. 1 […]

Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science, from the best molds to inoculate chambers to dehydration and alternative cuts that are enhanced by a little extra funk.

Heute eine Sonderfolge - live aus unserem SizzleBrothers Tourbus. Wir sprechen über Fleisch Reifemethoden wie z.B. Dry Aged Beef, eine bevorstehende Grillshow und unsere letzen Videohighlights vergangener Woche. Viel Spaß und gute Unterhaltung wünschen euch, die SizzleBrothers

Trockenreifung - englisch "Dry Aging" - ist der Mega-Trend der Fleisch-Szene schlechthin. Während vor 5 Jahren lediglich absolute Kenner dieser Reifemethode etwas abgewinnen konnten, bietet mittlerweile jeder bessere Supermarkt Dry Aged Beef an. Da drängt sich die Frage auf, ob Dry Aging ein überzogener Hype oder doch ein neuer Standard in der Fleischproduktion ist. Reife-Experte Ronny Paulusch ordnet für Fleischglück ein, in welcher Form Trockenreifung Sinn macht und wann der Verbraucher skeptisch werden sollte.  

(November 6, 2018- Hour 2) In the 2nd hour, I will be joined by Pat LaFrieda. A few weeks back, we tried to connect but phones had other plans. Tonight, we reconnect to cover the items we were going to hit the last visit.…

(November 6, 2018- Hour 2) - In the 2nd hour, I will be joined by Pat LaFrieda. A few weeks back, we tried to connect but phones had other plans. Tonight, we reconnect to cover the items we were going to hit the last visit.

(November 6, 2018- Hour 2) In the 2nd hour, I will be joined by Pat LaFrieda. A few weeks back, we tried to connect but phones had other plans. Tonight, we reconnect to cover the items we were going to hit the last visit. Those will include the most popular cuts passing through his business both from a business and consumer side. We will also talk a bit about dry-aging and if you should consider doing it at home. We will also cover meat "gimmicks" and where the value really is or isn't. For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News Crawford's BBQ Pit Spritz

Wenn Peter Sikorra von Essen und insbesondere von Fleisch spricht, leuchten seine Augen und es hört sich romantischer an als manch eine Liebesgeschichte. Peter Sikorra ist Küchendirektor im Hotel Grand Elysée in Hamburg und Küchenchef des Hauseigenen Steak Restaurants "Theo´s". Serviert wird ausschließlich Prime Beef von ausgewählten Rindern in der USA, Irland und Deutschland. Aber was bedeutet eigentlich Prime Beef? Von Fleischermeistern der hauseigenen Fleischerei wird das Rindfleisch, das von Rindern eigener Vertragsbauern stammt, welche die Rinder nach art- und tiergerechten Vorgaben halten,  zugeschnitten und durchläuft einen individuellen Trocken-Reifungsprozess - das Dry Aging. Bis zu 42 Tage wird das Fleisch bei einer kontrollierten Temperatur am Knochen gereift. Höre im Podcast, wie Peter Sikorra von der Zubereitung der Steaks im 800°C heißen Southbend-Ofen spricht und erlebe seine Leidenschaft für Fleisch und guten Geschmack.    Website THEO´s Website BLOCK Gruppe Auguste Escoffier

Mark Lambert, pitmaster of Sweet Swine O Mine and President of the NBBQA, joins me to talk about the upcoming "I am BBQ 2018" conference in Dallas/Forth Worth in March. After that, first timer to the show, Big Green Craig stops by to talk about dry-aged beef and how he likes to cook it. In the 2nd hour, the embedded correspondents segment fires back up. Agenda items that might be covered: some talk of recipes, the use of air fryers and, of course, some competition BBQ. Programming Note: Now streaming live on Periscope! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Pit Barrel Cooker Smithfield

Mark Lambert, pitmaster of Sweet Swine O Mine and President of the NBBQA, joins me to talk about the upcoming “I am BBQ 2018” conference in Dallas/Forth Worth in March. After that, first timer to the show, Big Green Craig stops by to talk about dry-aged beef…

Mark Lambert, pitmaster of Sweet Swine O Mine and President of the NBBQA, joins me to talk about the upcoming “I am BBQ 2018” conference in Dallas/Forth Worth in March. After that, first timer to the show, Big Green Craig stops by to talk about dry-age...

In this episode Travis and David take questions from listeners and talk about Retail Case & Dry Aged BeefCredits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Intro songUnion pacific ring the bellNwa Outreau musicJohnny paycheckOnly hell mama raisedContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.com

La técnica del Dry Aging todavía no cuenta con una gran popularidad en Alemania, pero según el experto Helmut Tröger, es cuestión de tiempo. Solo hay que probar un steak madurado en seco para darse cuenta.