POPULARITY
104 episodes with huntavore
103 episodes with huntavore
67 episodes with huntavore
5 episodes with huntavore
2 episodes with huntavore
2 episodes with huntavore
2 episodes with huntavore
2 episodes with huntavore
2 episodes with huntavore
On this episode of Huntavore, Kriss Abigail and Nick Otto explore the world of hunting and cooking, focusing on the importance of utilizing underutilized cuts of venison. They discuss various cooking techniques, the value of patience in the kitchen, and the joy of creative meal prep. The conversation also touches on the significance of stewardship and conservation in hunting, encouraging listeners to embrace the culinary possibilities of wild game. With practical tips and personal anecdotes, this dialogue inspires a deeper connection to food and nature. Nick and Kriss, explore the deep connections between hunting, cooking, and the food that ends up on our plates. We talk about how hunting fosters a unique relationship with the meals we prepare and builds a stronger appreciation for the natural world. Respectful stewardship is a central theme, including the importance of using every part of the animal and embracing underutilized cuts to reduce waste and honor the harvest. We also dive into the value of understanding different cuts of meat—especially venison—and how patience in the kitchen can unlock richer, more satisfying flavors. From experimenting with international cuisines to transforming leftovers into new dishes, we highlight how creativity keeps cooking fresh and engaging. Throughout the episode, we reflect on the rewarding yet challenging nature of cooking with wild game and how embracing those challenges ultimately makes us better cooks and more thoughtful consumers of the food we gather. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of Huntavore, Kriss Abigail and Nick Otto explore the world of hunting and cooking, focusing on the importance of utilizing underutilized cuts of venison. They discuss various cooking techniques, the value of patience in the kitchen, and the joy of creative meal prep. The conversation also touches on the significance of stewardship and conservation in hunting, encouraging listeners to embrace the culinary possibilities of wild game. With practical tips and personal anecdotes, this dialogue inspires a deeper connection to food and nature.Nick and Kriss, explore the deep connections between hunting, cooking, and the food that ends up on our plates. We talk about how hunting fosters a unique relationship with the meals we prepare and builds a stronger appreciation for the natural world. Respectful stewardship is a central theme, including the importance of using every part of the animal and embracing underutilized cuts to reduce waste and honor the harvest. We also dive into the value of understanding different cuts of meat—especially venison—and how patience in the kitchen can unlock richer, more satisfying flavors. From experimenting with international cuisines to transforming leftovers into new dishes, we highlight how creativity keeps cooking fresh and engaging. Throughout the episode, we reflect on the rewarding yet challenging nature of cooking with wild game and how embracing those challenges ultimately makes us better cooks and more thoughtful consumers of the food we gather.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path. Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen. Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work. A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures. We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen.Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen.Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen.Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode, Nick recounts a thrilling hunting experience, detailing the build-up of tension as he waits for the perfect moment to take a shot at a deer. The narrative captures the emotional rollercoaster of the hunt, from the initial sighting of the buck to the moment of the shot and the subsequent celebration with family. The host emphasizes the importance of patience, control, and the joy of sharing the experience with loved ones. In addition, his next experience was different. A Spike at 18yds. HE PASSES ON A DEER! Nick shares his internal struggle regarding a decision he faced while hunting, highlighting the anxiety and pressure of balancing personal passions with responsibilities. He reflects on the time constraints he faced due to an upcoming wedding and the implications of his choices on his hunting experience. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, The Troy Fowler discusses the critical elements of hunting, focusing on the roles of arrows and bows in the process of taking down deer. The discussion delves into the technical aspects of hunting equipment, particularly the importance of broadheads and inserts, and challenges common misconceptions about what truly contributes to a successful hunt. Troy also informs Nick of why there was no accumulation of blood between muscles, as the holes were not interrupted by other layers of tissue, allowing for more side meat harvest. Arrows and bows both play crucial roles in hunting, each contributing uniquely to a hunter's success. The choice of broadhead can significantly impact performance, making it important for hunters to understand the mechanics behind their equipment. Misconceptions about hunting gear often lead to poor decisions in the field, emphasizing the need for proper education and experience. Factors such as the weight of inserts and broadheads must be carefully considered to achieve optimal balance and accuracy. Beyond gear selection, effective hunting also relies on a solid understanding of animal anatomy to ensure ethical and efficient harvests. The debate between the importance of arrows versus bows continues among hunters, but one thing remains clear—quality equipment and a deep knowledge of its use can greatly enhance the hunting experience. Ultimately, hunters who prioritize understanding their gear and continually educate themselves on hunting techniques are the most likely to find consistent success. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, The Troy Fowler discusses the critical elements of hunting, focusing on the roles of arrows and bows in the process of taking down deer. The discussion delves into the technical aspects of hunting equipment, particularly the importance of broadheads and inserts, and challenges common misconceptions about what truly contributes to a successful hunt. Troy also informs Nick of why there was no accumulation of blood between muscles, as the holes were not interrupted by other layers of tissue, allowing for more side meat harvest.Arrows and bows both play crucial roles in hunting, each contributing uniquely to a hunter's success. The choice of broadhead can significantly impact performance, making it important for hunters to understand the mechanics behind their equipment. Misconceptions about hunting gear often lead to poor decisions in the field, emphasizing the need for proper education and experience. Factors such as the weight of inserts and broadheads must be carefully considered to achieve optimal balance and accuracy. Beyond gear selection, effective hunting also relies on a solid understanding of animal anatomy to ensure ethical and efficient harvests. The debate between the importance of arrows versus bows continues among hunters, but one thing remains clear—quality equipment and a deep knowledge of its use can greatly enhance the hunting experience. Ultimately, hunters who prioritize understanding their gear and continually educate themselves on hunting techniques are the most likely to find consistent success.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode, Nick Otto discusses five essential steps to ensure the best quality venison after a successful hunt. He emphasizes the importance of shot placement, quick recovery, thorough field dressing, proper cleaning and chilling, and effective packing and freezing methods. Each step is crucial for maintaining the quality of the meat and ensuring a successful outcome from the hunt. The hardest part of hunting is often getting on the animal, as it requires patience, skill, and understanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucial for ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, a fast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heat and bacteria, while promptly chilling the meat is essential for preserving its freshness. Proper cleaning during processing prevents contamination and spoilage, and careful packing and freezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality over time. Throughout the entire process, working in a clean environment and keeping knives sharp are key to efficient and effective butchering. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, Nick Otto discusses five essential steps to ensure the best quality venison aftera successful hunt. He emphasizes the importance of shot placement, quick recovery, thoroughfield dressing, proper cleaning and chilling, and effective packing and freezing methods. Eachstep is crucial for maintaining the quality of the meat and ensuring a successful outcome fromthe hunt.The hardest part of hunting is often getting on the animal, as it requires patience, skill, andunderstanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucialfor ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, afast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heatand bacteria, while promptly chilling the meat is essential for preserving its freshness. Propercleaning during processing prevents contamination and spoilage, and careful packing andfreezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality overtime. Throughout the entire process, working in a clean environment and keeping knives sharpare key to efficient and effective butchering.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD. Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can't mutate healthy prions, meaning they couldn't spread the infection. Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prions Actual Study (if you enjoy scientific reading): https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659 From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive, Setup: Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table. Proceed cutting up the animal making sure keep cuts in non-porous containers Bag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point. Clean Up: Make sure the area is WELL ventilated. Brush fat, and silverskin, small bits on the ground cover, rollup and bag up. Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment. Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.) Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away. In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it's not damaged by the bleach. When time is up, rinse off and let dry. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can't mutate healthy prions, meaning they couldn't spread the infection.Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prionsActual Study (if you enjoy scientific reading):https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,Setup:Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.Proceed cutting up the animal making sure keep cuts in non-porous containersBag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.Clean Up:Make sure the area is WELL ventilated.Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it's not damaged by the bleach. When time is up, rinse off and let dry.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can't mutate healthy prions, meaning they couldn't spread the infection.Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prionsActual Study (if you enjoy scientific reading):https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,Setup:Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.Proceed cutting up the animal making sure keep cuts in non-porous containersBag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.Clean Up:Make sure the area is WELL ventilated.Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it's not damaged by the bleach. When time is up, rinse off and let dry.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can't mutate healthy prions, meaning they couldn't spread the infection.Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prionsActual Study (if you enjoy scientific reading):https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,Setup:Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.Proceed cutting up the animal making sure keep cuts in non-porous containersBag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.Clean Up:Make sure the area is WELL ventilated.Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it's not damaged by the bleach. When time is up, rinse off and let dry.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen. Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI's role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen.Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI's role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod
Join us as we delve into the inspiring story of Jacob Fether, founder of Feather Archery. Discover how a passion for archery transformed into a thriving business in Hillsdale County, Michigan. From humble beginnings in a pole barn to a bustling pro shop, Jacob shares insights on the challenges and triumphs of building a community-focused archery hub. Whether you're an archery enthusiast or an aspiring entrepreneur, this episode offers valuable lessons on dedication, growth, and the power of word-of-mouth success. Tune in to explore the art of archery and the heart of a business that aims to inspire. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
Join us as we delve into the inspiring story of Jacob Fether, founder of Feather Archery. Discover how a passion for archery transformed into a thriving business in Hillsdale County, Michigan. From humble beginnings in a pole barn to a bustling pro shop, Jacob shares insights on the challenges and triumphs of building a community-focused archery hub. Whether you're an archery enthusiast or an aspiring entrepreneur, this episode offers valuable lessons on dedication, growth, and the power of word-of-mouth success. Tune in to explore the art of archery and the heart of a business that aims to inspire.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, Nick Otto and Bradley Joyce explore the journey of hunting, conservation, and culinary adventures. Bradley shares his transition from a tech career to becoming an adult onset hunter, emphasizing the importance of wild game in his life. They discuss the Coast Range Collective's mission to promote conservation and community engagement, as well as the culinary techniques that elevate wild game cooking. The conversation highlights the emotional connections to hunting, the evolution of the hunting community, and the significance of sustainable food practices. Bradley Joyce began hunting as an adult during the pandemic and now documents his journey to inspire others. Through the Coast Range Collective, he focuses on conservation and community engagement. Hunting has not only helped him lose weight and improve his mental health but has also deepened his connection to food. He explores cooking techniques that elevate wild game, noting that bear meat can be cooked safely at lower temperatures than once believed, provided it is cooled quickly after harvest. Bear fat, with its many uses from cooking oil to waterproofing, is another resource he values. By documenting food preparation, Bradley works to connect cultures and communities, reflecting a broader shift in the hunting community toward embracing food sustainability. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this engaging conversation, Nick Otto and Bradley Joyce explore the journey of hunting, conservation, and culinary adventures. Bradley shares his transition from a tech career to becoming an adult onset hunter, emphasizing the importance of wild game in his life. They discuss the Coast Range Collective's mission to promote conservation and community engagement, as well as the culinary techniques that elevate wild game cooking. The conversation highlights the emotional connections to hunting, the evolution of the hunting community, and the significance of sustainable food practices.Bradley Joyce began hunting as an adult during the pandemic and now documents his journey to inspire others. Through the Coast Range Collective, he focuses on conservation and community engagement. Hunting has not only helped him lose weight and improve his mental health but has also deepened his connection to food. He explores cooking techniques that elevate wild game, noting that bear meat can be cooked safely at lower temperatures than once believed, provided it is cooled quickly after harvest. Bear fat, with its many uses from cooking oil to waterproofing, is another resource he values. By documenting food preparation, Bradley works to connect cultures and communities, reflecting a broader shift in the hunting community toward embracing food sustainability.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, Adam Berkelmans and Justin Townsend join Nick on the show to discuss the intricacies of sausage making, focusing on the newly released book 'The Art of Venison Sausage Making.' They explore the science behind sausage making, essential tips for novices, and the social aspects of the craft. The conversation also delves into various types of sausages, the importance of casings, and the joy of creating unique flavors. The hosts emphasize that sausage making is not only a culinary skill but also a fun and engaging activity that can be enjoyed with friends and family. Sausage making is both an art and a science, requiring attention to detail and a willingness to learn. One of the most important aspects is keeping all ingredients cold throughout the process to ensure a quality product. For beginners, using pre-made seasonings can simplify the experience and lead to more consistent results. Beyond the technical side, sausage making can also be a social and enjoyable event—perfect for gatherings or "sausage parties" where friends and family come together to learn and create. Experimenting with different flavors, ingredients, and techniques adds a personal touch, while understanding the role and types of casings is crucial for success. The process does demand time and patience, but it's rewarding. For those just getting started, the referenced book serves as an excellent introduction to the craft of sausage making. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, Adam Berkelmans and Justin Townsend join Nick on the show to discuss the intricacies of sausage making, focusing on the newly released book 'The Art of Venison Sausage Making.' They explore the science behind sausage making, essential tips for novices, and the social aspects of the craft. The conversation also delves into various types of sausages, the importance of casings, and the joy of creating unique flavors. The hosts emphasize that sausage making is not only a culinary skill but also a fun and engaging activity that can be enjoyed with friends and family.Sausage making is both an art and a science, requiring attention to detail and a willingness to learn. One of the most important aspects is keeping all ingredients cold throughout the process to ensure a quality product. For beginners, using pre-made seasonings can simplify the experience and lead to more consistent results. Beyond the technical side, sausage making can also be a social and enjoyable event—perfect for gatherings or "sausage parties" where friends and family come together to learn and create. Experimenting with different flavors, ingredients, and techniques adds a personal touch, while understanding the role and types of casings is crucial for success. The process does demand time and patience, but it's rewarding. For those just getting started, the referenced book serves as an excellent introduction to the craft of sausage making.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, Parker and Jeff Stringer share their experiences in turkey hunting, the bond between father and son, and their journey into the world of archery equipment manufacturing. They discuss the importance of ethical hunting practices, the science behind broadhead design, and the joy of cooking and enjoying wild game. The episode highlights the significance of family, mentorship, and the values instilled through hunting and archery. Turkey hunting often brings unexpected successes, but it's the shared journey—rather than the final outcome—that truly defines the experience. The bond between fathers and sons is strengthened through time spent together in the field, where family traditions are passed down and lasting memories are made. Ethical hunting practices and well-designed broadheads are crucial for responsible sportsmanship and can significantly impact success. Beyond the hunt, simply being in nature provides a sense of peace and fulfillment. Cooking and enjoying wild game enhances the overall experience, connecting hunters more deeply to the food they harvest. Supporting U.S. manufacturing helps bolster local economies and promotes ethical production practices, while customer feedback plays a vital role in driving product innovation and improvement. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this engaging conversation, Parker and Jeff Stringer share their experiences in turkey hunting, the bond between father and son, and their journey into the world of archery equipment manufacturing. They discuss the importance of ethical hunting practices, the science behind broadhead design, and the joy of cooking and enjoying wild game. The episode highlights the significance of family, mentorship, and the values instilled through hunting and archery.Turkey hunting often brings unexpected successes, but it's the shared journey—rather than the final outcome—that truly defines the experience. The bond between fathers and sons is strengthened through time spent together in the field, where family traditions are passed down and lasting memories are made. Ethical hunting practices and well-designed broadheads are crucial for responsible sportsmanship and can significantly impact success. Beyond the hunt, simply being in nature provides a sense of peace and fulfillment. Cooking and enjoying wild game enhances the overall experience, connecting hunters more deeply to the food they harvest. Supporting U.S. manufacturing helps bolster local economies and promotes ethical production practices, while customer feedback plays a vital role in driving product innovation and improvement.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 of the Huntavore Podcast, Nick and guest Ricky Folger discuss her transition from the Rocky Mountains to Florida, exploring new hunting and foraging opportunities. They delve into the challenges of hunting invasive species like iguanas and hogs, the importance of processing game, and the culinary adventures that come with utilizing every part of the animal. Ricky shares her excitement for saltwater fishing and the unique experiences that come with bear hunting and cooking. The conversation wraps up with tips for summer cooking and outdoor dining, emphasizing the joy of being in nature and trying new things. Rikky is transitioning from the Rocky Mountains to Florida's swamps, and she's excited to explore foraging and hunting in this new environment. Iguana hunting has proven to be a fun and challenging experience, especially in a state where invasive species like hogs and iguanas are so prevalent. She values the skill of processing game and enjoys teaching new hunters how to break down and cook their harvest. For Rikky, utilizing all parts of the animal is an important aspect of hunting culture. Alongside hunting, she's taking on the new adventure of saltwater fishing. She also appreciates the culinary value of bear fat, which adds great flavor to dishes. As summer rolls in, she emphasizes the importance of fresh ingredients and outdoor grilling in seasonal cooking. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of the Huntavore Podcast, Nick and guest Ricky Folger discuss her transition from the Rocky Mountains to Florida, exploring new hunting and foraging opportunities. They delve into the challenges of hunting invasive species like iguanas and hogs, the importance of processing game, and the culinary adventures that come with utilizing every part of the animal. Ricky shares her excitement for saltwater fishing and the unique experiences that come with bear hunting and cooking. The conversation wraps up with tips for summer cooking and outdoor dining, emphasizing the joy of being in nature and trying new things.Rikky is transitioning from the Rocky Mountains to Florida's swamps, and she's excited to explore foraging and hunting in this new environment. Iguana hunting has proven to be a fun and challenging experience, especially in a state where invasive species like hogs and iguanas are so prevalent. She values the skill of processing game and enjoys teaching new hunters how to break down and cook their harvest. For Rikky, utilizing all parts of the animal is an important aspect of hunting culture. Alongside hunting, she's taking on the new adventure of saltwater fishing. She also appreciates the culinary value of bear fat, which adds great flavor to dishes. As summer rolls in, she emphasizes the importance of fresh ingredients and outdoor grilling in seasonal cooking.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 of the Huntavore Podcast, the hosts discuss their summer adventures, focusing on turkey hunting experiences in Louisiana, the challenges faced by turkey populations, and the importance of conservation efforts. They share insights on hunting techniques, cooking wild turkey, and the significance of meal prep for busy lifestyles. The conversation also touches on managing feral hog populations and the strategies hunters employ to maintain wildlife balance. The start of summer brings a blend of family responsibilities and outdoor adventures. In Louisiana, turkey season presents unique challenges due to difficult terrain and intense hunting pressure. Conservation efforts are essential to sustaining turkey populations and their habitats, with hunters playing a key role in wildlife management and preservation. Success during turkey season often depends on using effective hunting techniques. When it comes to preparing wild turkey, different cooking methods are required compared to domestic poultry, making meal prep and planning especially important for busy families who want to enjoy wild game. At the same time, controlling feral hog populations is vital for protecting turkey habitats. The use of modern technology, such as thermal scopes, can aid in hunting efforts but demands proper skill and practice. Ultimately, selecting the right game and preparation methods can significantly enhance the culinary experience. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of the Huntavore Podcast, the host reflects on the transition from the school year to summer, discussing the challenges of balancing family life, work, and podcasting. The conversation shifts to the joys of cooking with wild game, particularly focusing on the preparation of smoked carnitas. The host shares insights on the cooking process, including seasoning and techniques, and concludes with thoughts on batch cooking and creating taquitos for easy meals. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of the Huntavore Podcast, the host reflects on the transition from the school year to summer, discussing the challenges of balancing family life, work, and podcasting. The conversation shifts to the joys of cooking with wild game, particularly focusing on the preparation of smoked carnitas. The host shares insights on the cooking process, including seasoning and techniques, and concludes with thoughts on batch cooking and creating taquitos for easy meals.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod
On this episode of the Hunting Gear Podcast, Dan invites Nick Otto the host of the Huntavore podcast, to hop on and talk about must have cooking utensils to become a better wild game cook. Nick and Dan talk about the tools you need for properly field dressing and processing your wild game to other implements like meat thermometer, pellets grills, and cast iron skillets. This is an excellent episode of you are interested in becoming better at cooking venison, turkey, or any other wild game. Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of the Hunting Gear Podcast, Dan invites Nick Otto the host of the Huntavore podcast, to hop on and talk about must have cooking utensils to become a better wild game cook. Nick and Dan talk about the tools you need for properly field dressing and processing your wild game to other implements like meat thermometer, pellets grills, and cast iron skillets. This is an excellent episode of you are interested in becoming better at cooking venison, turkey, or any other wild game.
On this episode of the Hunting Gear Podcast, Dan invites Nick Otto the host of the Huntavore podcast, to hop on and talk about must have cooking utensils to become a better wild game cook. Nick and Dan talk about the tools you need for properly field dressing and processing your wild game to other implements like meat thermometer, pellets grills, and cast iron skillets. This is an excellent episode of you are interested in becoming better at cooking venison, turkey, or any other wild game. Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 harvest No matter the outcome, harvest or not, time spent in the wilderness is good for the soul Show Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 girls Talking kids and family Talking morels Nick finds one lone half free. Good year. 400+. Weather played out well this year Mushroom forums Talking whitetails. Got started with rabbit and squirrel Average season was 300 hour seasons Food 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 grippers Try to keep them scent free. Selling furs Beaver. Cutting out of the round? Beaver recipe. Beaver tail. Beaver tail beans? Bow setup. Shooting the 2009 Captain. Rage 2 blade Bow weights Bottom of the brisket inside or 5 Frying mushrooms. Making it good for everyone. Batter is key. Tenderloin and backstrap. Frying steaks Hit it in the batter flip and retrieve. Some sort of greens on the side. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
The Bowhunter Chronicles Podcast - Episode 333 - Mindful Meat Processing - Nick Otto - The Huntavore Podcast On this podcast Adam talks with good friend and host of the Huntavore Podcast Nick Otto on venison processing, foraging, hunting with kids and more. Sustainable Food Sourcing: Adam and Nick discussed their passion for hunting and foraging, highlighting Nick's podcast, Huntavore, which focuses on sustainable, local food sourcing. They emphasized the balance between foraging and preserving the environment. Mindful Meat Processing: They explored strategies for minimizing waste when processing deer meat, advocating seam butchery and creative cooking to maximize usability and versatility. Wild Game Cooking: Nick shared his shift from trendy cooking to utilizing every part of hunted animals, including organs, for meaningful, sustainable meals. Teaching Hunting to Kids: Both shared their experiences introducing their children to hunting, focusing on creating positive, formative outdoor memories that foster lifelong interests. Memorable Hunting Stories: The duo discussed past hunting experiences, challenges, and the importance of preparation, with Nick sharing his excitement for upcoming small game hunts and ice fishing. https://www.spartanforge.ai - save 25% with code bowhunter https://www.latitudeoutdoors.coms https://www.zingerfletches.com https://huntworthgear.com/ https://www.lucky-buck.com https://www.bigshottargets.com https://genesis3dprinting.com https://vitalizeseed.com https://waypointtv.com/#podcast If you like what we are doing and want to see more, please consider checking out our Patreon account. Any funds generated through our Patreon account are funneled right back into the podcast to help fund equipment, hosting fees and gear for reviews and giveaways and as always future hunts. http://bit.ly/BHCPatreon http://bit.ly/BowhunterChroniclesPodcas https://huntworthgear.com/?utm_source=Pro+Staff&utm_medium=Direct+Link&utm_campaign=Preseason+Sale Learn more about your ad choices. Visit megaphone.fm/adchoices
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 to adapt 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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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. Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices
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. Takeaways Meat 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 Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://bit.ly/3V8qn8I Save 10% using the link above Learn more about your ad choices. Visit megaphone.fm/adchoices
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