Podcast appearances and mentions of nick otto

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

It was a pleasure hosting Nick Otto, Head of Global Strategic Partnerships at IBM, on The Ravit Show at AWS re: Invent!We explored IBM's collaborative approach with AWS and their strategy across the entire AI stack—from infrastructure to large language models (LLMs) and application layers. Nick shared insights into how this targeted partnership is delivering value to joint customers and shaping the future of generative AI in the enterprise space.Key topics we discussed:-- Nick's role at IBM and his perspective on strategic partnerships-- How IBM and AWS are intentionally collaborating across the AI stack to tackle impactful projects-- The benefits of this targeted approach for joint customers.IBM's strategy around generative AI and its role in the broader technology ecosystem-- Exciting developments and trends for AI in the enterprise over the next yearThis conversation was a deep dive into the future of AI and how intentional partnerships can drive innovation and customer success!#data #ai #awsreinvent #awsreinvent2024 #reinvent2024 #IBMPartner #ibm #theravitshow

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

On this episode of The Wisconsin Sportsman, Pierce is joined by host of the Huntavore Podcast: Nick Otto, to talk all about caring for your venison, ways avoid field dressing mistakes, how to overcome any mishaps, how much cleaning you should do to your venison, keeping the meat cool in warm temperatures, ways to prevent bacteria growth, cleaning equipment that may have contacted CWD prions, and how to care for your meat when waiting for CWD test results. Archery season is finally here and it's time to start thinking about filling the freezer! Nick Otto is a Michigander, host of The Huntavore Podcast, and one heck of a wild game butcher and cook. Now that deer season is finally here, taking care of the meat we work so hard to harvest is crucial. The start of a new season always means a few silly mistakes and knocking the rust off on that first hunt or harvest of the year, and in this week's episode Nick shares his thoughts on how to avoid some of these mishaps, and take great care of your venison. The guys also talk about dealing with venison in areas with high CWD numbers, and how to deactivate any CWD prions that may come in contact with your butchering surfaces. Nick mentions an episode of his show that takes an in-depth look at CWD in venison which can be found here for those interested: https://podcasts.apple.com/us/podcast/the-huntavore-sportsmens-nation/id1403496684?i=1000455202347 Follow along with Nick and learn more about butchering and cooking wild game on social media @huntavore and by checking out The Huntavore Podcast on the Sportsmen's Empire Podcast Network Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of The Wisconsin Sportsman, Pierce is joined by host of the Huntavore Podcast: Nick Otto, to talk all about caring for your venison, ways avoid field dressing mistakes, how to overcome any mishaps, how much cleaning you should do to your venison, keeping the meat cool in warm temperatures, ways to prevent bacteria growth, cleaning equipment that may have contacted CWD prions, and how to care for your meat when waiting for CWD test results.Archery season is finally here and it's time to start thinking about filling the freezer! Nick Otto is a Michigander, host of The Huntavore Podcast, and one heck of a wild game butcher and cook. Now that deer season is finally here, taking care of the meat we work so hard to harvest is crucial. The start of a new season always means a few silly mistakes and knocking the rust off on that first hunt or harvest of the year, and in this week's episode Nick shares his thoughts on how to avoid some of these mishaps, and take great care of your venison.The guys also talk about dealing with venison in areas with high CWD numbers, and how to deactivate any CWD prions that may come in contact with your butchering surfaces. Nick mentions an episode of his show that takes an in-depth look at CWD in venison which can be found here for those interested: https://podcasts.apple.com/us/podcast/the-huntavore-sportsmens-nation/id1403496684?i=1000455202347Follow along with Nick and learn more about butchering and cooking wild game on social media @huntavore and by checking out The Huntavore Podcast on the Sportsmen's Empire Podcast NetworkHuge thanks to our fantastic partners: onX Hunt: www.onxmaps.comXOP Gear: www.xopoutdoors.comHuntworth: www.huntworthgear.com Be sure to check us out on social media too!InstagramFacebookYouTube

On this episode, Jase Greer and Nick Otto discuss various ways to prepare and cook wild turkey. They cover topics such as plucking vs skinning the bird, gutting techniques, and utilizing the organs. They also explore cooking methods for the legs and thighs, including slow cooking and sous vide. The conversation provides practical tips and ideas for making the most out of a wild turkey harvest. They also discuss the versatility of turkey meat, batch cooking, making stock, and cooking turkey breasts. Nick shares his expertise on butchering and cooking wild game, emphasizing the importance of using every part of the animal and making the most out of the harvest. The conversation is filled with practical tips and insights for hunters and home cooks. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, Jase Greer and Nick Otto discuss various ways to prepare and cook wild turkey. They cover topics such as plucking vs skinning the bird, gutting techniques, and utilizing the organs. They also explore cooking methods for the legs and thighs, including slow cooking and sous vide. The conversation provides practical tips and ideas for making the most out of a wild turkey harvest. They also discuss the versatility of turkey meat, batch cooking, making stock, and cooking turkey breasts. Nick shares his expertise on butchering and cooking wild game, emphasizing the importance of using every part of the animal and making the most out of the harvest. The conversation is filled with practical tips and insights for hunters and home cooks.

This week Josh and Kevin welcome Nick Otto, AKA "Huntavore", to the show. Nick has a really good thing going with the Huntavore podcast (https://sportsmensempire.com/network/the-huntavore) and The sportsman's empire (https://sportsmensempire.com/network/the-huntavore). We start by talking a bit about guns...Kevin tells Josh about a few of the guns he has in the shop, a lot of them dating back to the civil war and spanish american war, and the unique characteristics of some of them, mechanically very unique, including one that was made in Big Rapids Michigan in the 1800's. We also talk a little bit about legacy...how Kevin is a strong believer that some of the work he does, and items he sells will be part of his legacy, and how much he enjoys seeing his customers having success with the products they have gotten from him. We then get into it with Nick. Nick tells us about his upbringing, getting into hunting, coming up with the Huntavore podcast and working with the Sportsmens Empire. Nick gives up some great info on wild game preparation, along with a very cool view on field to plate. We discuss everything from squirrels, wild pigs, bear, venison, wild turkey, rabbit and more, best ways to prepare them, including Sous Vide for often dry wild game meats. We discuss meat preparation of animals that can carry parasites, field care, and processing for the best cuts. Nick details for us how he processes deer starting with " in the field care" all the way to aging the meat for best results. We talk about the importance of getting the kids involved and HOW to get not only your kids, but other kids involved and make it fun and educational for them. If you are looking to expand you hunting culinary horizons this conversation is a great start to get the creative juices flowing. As always, THANK YOU FOR LISTENING. Predator Thermal Optics code "ptothermal" for 10% off all Predator Thermal Optics brand Scopes and Monoculars www.predatorhunteroutdoors.com code: tripod for 10% off tripods and mounts code: light for 20% off lighting products Predator Hunter Outdoors www.huntwise.com code: OVERDRIVE20 for 20% off an annual membership HuntWise Maniac Outdoors- Code OD15 for 15% off scent fuel products ORC Archery ATN Prym1

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

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

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

On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish fry. The guys break down their methods, both party style and shore lunch. Mike finishes the episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and have the dipper ready, for this episode of Huntavore. In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the different methods of catching gar fish and the challenges of cleaning and cooking them. They share their favorite techniques for preparing fish fillets, including wet batter and pickle brine marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying techniques, the importance of temperature control, and the use of sauces. They also touch on grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent favorite meal of slow-cooked duck legs in French onion soup, served with french fries and gravy. 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

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

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

On this episode of Huntavore, Nick is joined by recipe guru, Adam Berkelmans. Adam is the author of hundreds of recipes and dishes, however our focus isn't on the recipe itself, but a mastered dish. The guys talk about a couple of their favorites where they have made changes and different variations to make the dish their own. Mastery is more than following the list, but tweaking the list, going with your gut, and taking things to another level. Get ready to add a bit of this, and a pinch of that, on this episode of Huntavore. The conversation explores the process of mastering a recipe and making it one's own. The hosts discuss the idea that a recipe is a living thing that can be adapted and changed to suit personal preferences. They share their experiences of experimenting with different dishes and making adjustments to create their own unique versions. The conversation also touches on the importance of persistence and not giving up when trying to perfect a recipe. They highlight the need to master the basic recipe before venturing into more complex variations. In this conversation, Nick Otto and Adam discuss the importance of observation and adaptation in cooking wild game. They emphasize the need to experiment with flavors and techniques to create unique and delicious dishes. They also discuss the challenges of cooking older animals, such as roosters, and provide tips for making them tender and flavorful. Adam shares his expertise in cooking wild game and offers resources for further exploration. Takeaways A recipe is a living thing that can be adapted and changed to suit personal preferences. Mastering a recipe involves making adjustments and experimenting to create a unique version. Persistence is key when trying to perfect a recipe. It is important to master the basic recipe before venturing into more complex variations. Observation and adaptation are key in cooking wild game Experiment with flavors and techniques to create unique dishes Cooking older animals, like roosters, can be challenging but rewarding Use resources like websites and podcasts to learn new recipes and techniques 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

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

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

On this episode of Huntavore, Nick tells the tale of 4 fellow podcasters meeting in SE Oklahoma to shoot hogs off a friend's cattle ranch. Armed to the teeth with firearms, and truck beds full of coolers, the short 4 day adventure came with just as many stories, as it did pounds of meat. So buckle up for some storytelling and maybe a few pointers on DIY pork processing on this episode of Huntavore. Three Northwoods boys; Nate Rozeveld, Andrew Muntz, and Nick Otto go on a hunting trip to Oklahoma to hunt wild hogs. They join John Hudspeth of the Oklahoma Outdoorsman podcast on his family ranch, where hogs have been causing issues. The hogs infiltrate the cattle feeders, push calves off the feeders, root in open grass areas, and compete with deer for feeders. The group goes on blind hunts and uses thermal scopes to track and shoot the hogs. They successfully harvest several hogs, but also experience some missed shots and wounded hogs. Overall, the trip is a mix of adventure, camaraderie, and the pursuit of turning unwanted hogs into food. The second half of the show focuses on the process of transporting and processing pigs after a hunting trip. Discussing the equipment used, such as a Sawzall and boning knives, and the steps taken to field dress and cool the pigs. Also talk about breaking down the pigs into quarters and storing them in coolers with ice. Nick shares his plans for using the different cuts of meat, including making bacon, ribs, roasts, ham, and pulled pork. Show Partners: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

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

This week on the Oklahoma Outdoors Podcast, John is joined by fellow Sportsmens Empire podcast hosts Nick Otto and Nate Rozeveld. This podcast was recorded as Nick and Nate were driving down from Michigan to Oklahoma for a few days of exciting hog hunting action. The Michiganders were loaded down with firepower and coolers and ready to take on whatever may come their way. Nick was able to come down and hunt with John in 2023, but this was Nate's first trip down to hunt hogs.  The guys talk about some of the stereotypes around hogs like the crazy population numbers and how tough the animals are. They also have a discussion about different firearms and calibers that are used to hunt wild pigs. Nick voices his goal of changing the negative perception hogs have at the dinner table, and vows to change the minds of Oklahomas and others about what a great gift these tasty creatures can be if taken advantage of.  Don't forget to check out Nick (The Huntavore) and Nates (Michigan WIld) podcasts also available on the Sportsmens Empire Podcast Network! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Oklahoma Outdoors Podcast, John is joined by fellow Sportsmens Empire podcast hosts Nick Otto and Nate Rozeveld. This podcast was recorded as Nick and Nate were driving down from Michigan to Oklahoma for a few days of exciting hog hunting action. The Michiganders were loaded down with firepower and coolers and ready to take on whatever may come their way. Nick was able to come down and hunt with John in 2023, but this was Nate's first trip down to hunt hogs. The guys talk about some of the stereotypes around hogs like the crazy population numbers and how tough the animals are. They also have a discussion about different firearms and calibers that are used to hunt wild pigs. Nick voices his goal of changing the negative perception hogs have at the dinner table, and vows to change the minds of Oklahomas and others about what a great gift these tasty creatures can be if taken advantage of. Don't forget to check out Nick (The Huntavore) and Nates (Michigan WIld) podcasts also available on the Sportsmens Empire Podcast Network!

On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey. Hank Shaw's Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/ Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild- turkey-tenderloins Show Partners: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.Hank Shaw's Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-turkey-tenderloinsShow Partners:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

Nick Otto of the Huntavore podcast joins John this week on the Oklahoma Outdoors Podcast. Nick made the long trip from Michigan to Oklahoma last spring to help John with his wild hog problem and try to debunk a few of the myths around cooking wild hog. After the hunt, Nick butchered the hogs into larger primal cuts to take back home and work his magic. It wasn't long before he was sending John photos of beautiful pork that would rival anything you can buy in a grocery store. Thick cut pork chops, bacon, cured hams, and whole smoked pigs just to name a few of the cuts he tried, and all of them turned out great. Nick also kept track of the size and sex of the hog just to make sure there wasn't any added bias in the results. If you have ever been interested in doing something with all those wild hogs other than throwing them in the ditch, you really need to check out this episode! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Bowhunter Chronicles Podcast - Episode 280 - What to do With All That Venison - Nick Otto On this weeks podcast Adam talks with good friend and host of The Huntavore Podcast Nick Otto. Nick is an avid outdoorsman and very passionate about cooking wild game and especially taking wild game to the next level.   Topics discussed - Nicks early season big buck - Keeping your composure in the moment - Hunting without cameras - Venison “gamey” flavor - How to enhance the flavor of venison - Hiding the game taste  - What to cut your venison with -Processing tools - Venison War Hammer recipe - Savory Oatmeal https://www.spartanforge.ai - save 25% with code bowhunter   https://www.latitudeoutdoors.com 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