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Speaker 1: Welcome to the Wired to Hunt podcast, your home for

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Speaker 1: deer hunting news, stories and strategies, and now your host,

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Speaker 1: Mark Kenyon. Welcome to the Wired to Hunt podcast. I'm

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Speaker 1: your host, Mark Kenyan, and this is episode number six

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Speaker 1: Tay the show. We're exploring the original and most important

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Speaker 1: reason for hunting food and joining us is acclaimed food

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Speaker 1: author and blogger Hank Shaw. All right, welcome to the

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Speaker 1: Wired to Hunt podcast, brought to you by Sick of Gear. Today,

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Speaker 1: as I mentioned a few moments ago, we're discussing the

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Speaker 1: original why behind hunting, and that's food, and our guest,

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Speaker 1: Hank Shaw, is one of the absolute best people to

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Speaker 1: talk to about food and cooking wild game. Now, if

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Speaker 1: you're not familiar with Hank in his books or blog

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Speaker 1: Hunter Gardner, Angler Cook, you're in for a real treat

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Speaker 1: today as we're going to grill Hank on all things

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Speaker 1: related to butchering, processing, and cooking free range, organic wild

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Speaker 1: white tail venison. And I think we're all going to

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Speaker 1: walk away from this conversation with some great new ideas

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Speaker 1: and a mighty big appetite. But before we get into

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Speaker 1: this conversation, and before my stomach starts a grumbling Mr.

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Speaker 1: Co host d and Johnson. What's going on? Fact? I

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Speaker 1: once held the record in Mount Pleasant, Iowa for most

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Speaker 1: trips to the buffet line at a pizza hut. Can

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Speaker 1: you prove that? No? But I have Well I can't

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Speaker 1: physically prove it, but I have some friends who had

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Speaker 1: backed me up on it. How many trips? Was it? Thirteen?

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Speaker 1: And that was I went to That was in between

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Speaker 1: two to day football practices and then I went in

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Speaker 1: practice football and pute. I'm not surprised by that. Yeah,

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Speaker 1: So each one of these trips, is it like one

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Speaker 1: slice per trip? Are you loading up the pla trip

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Speaker 1: mark Mark? Mark Market Mark? I loaded the trip up

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Speaker 1: good good I had. That was back when I had

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Speaker 1: Bitch Tits man like you still don't? Thanks? Thanks? Oh man,

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Speaker 1: that's awesome. So what you're telling me is that you're

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Speaker 1: excited about this episode? Is that? I mean, in no

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Speaker 1: particular order, and depending on what time of year it is,

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Speaker 1: I would say that eating is probably my second or

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Speaker 1: third favorite thing to do. Yeah, we're not gonna explore

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Speaker 1: that list any further, but based on what what what this?

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Speaker 1: This this spring shed hunting? We hit a buffet and

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Speaker 1: you did pretty good? Work on it. Although I've think

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Speaker 1: I held my own with you you did, you know

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Speaker 1: those were back in my days where I was carefree,

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Speaker 1: didn't care about what I looked like or you know,

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Speaker 1: health issues. Now you know I got a you know,

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Speaker 1: trimming back for this trip or going on in um

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Speaker 1: in under thirty days roughly around thirty days. And uh,

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Speaker 1: you know, cholesterol plays an important role in in life longevity.

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Speaker 1: I guess you'd say, so I'm cutting back on the trips.

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Speaker 1: Maybe maybe only seven or eight these days. That sounds

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Speaker 1: like a nice moderate number of buffet plays to handle.

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Speaker 1: I think that's susceptable. I Uh, I thought I was

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Speaker 1: gonna do the same thing, trim up before a trip.

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Speaker 1: You know, I came out here this summer live in

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Speaker 1: the Rocky Mountains for two months, hiking all the time, backpacking,

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Speaker 1: I thought, I told my wife, like, I bet trying

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Speaker 1: to be in the best shape of my life after

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Speaker 1: that summer. Well, I got out of the shower yesterday

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Speaker 1: I was kind of looking at myself in the mare.

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Speaker 1: I'm like, man, I think I gained weight while I

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Speaker 1: was here. Like I've been, there's like too many good

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Speaker 1: restaurants in like just too many temptations here. I you know,

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Speaker 1: back home, I live in the middle of nowhere, but

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Speaker 1: here we're in a little you know, mountain town. There's

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Speaker 1: lots of good food, and I'm always finding some excuse

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Speaker 1: of stuff in my face with barbecue or bison burger.

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Speaker 1: So I don't know. We'll see how it goes. But

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Speaker 1: the most important thing that we need to talk about

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Speaker 1: real quick is you haven't had a chance to, you know,

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Speaker 1: throw any back at me. Yeah, I know this is

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Speaker 1: kind of unfair, Like it's just like you're giving me

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Speaker 1: right hook, right hook, right hook, and I haven't be

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Speaker 1: able to respond at all when it comes to what

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Speaker 1: you're about to mention. I know, right right. So you know,

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Speaker 1: I'm just putting a little asterix out there saying I

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Speaker 1: haven't you know, you haven't had the time yet to

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Speaker 1: go and check your trail cameras. But the trail cameras

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Speaker 1: that I was having issues with two weeks ago, I

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Speaker 1: think I remember us talking about it. They worked fine

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Speaker 1: this last week and one, two, three before mature shooter

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Speaker 1: box showed up on trail cameras five maybe uh this

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Speaker 1: week or this Sunday when I went to go check

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Speaker 1: my cameras, and uh that made me happy. Yeah, I

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Speaker 1: bet they're some nice looking deer too. Yeah. One of

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Speaker 1: them is Mark Canyon. He's back. He's back, and he's

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Speaker 1: a bad son. Agun, Yeah, he's he's Uh. I don't

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Speaker 1: know if he's gonna be near as big as last year,

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Speaker 1: except for it looks like he grew up an entire

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Speaker 1: like a fifth point on his right side, So he's

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Speaker 1: a fot. He's a main frame nine with some junk

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Speaker 1: instead of an eight last night. He's a main frame

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Speaker 1: eight last year. What's your guest? Is he gonna hang

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Speaker 1: around the property this fall or is he in disappear again?

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Speaker 1: He'll hang around, but where I don't know. I mean

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Speaker 1: last year he was on the in the in the

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Speaker 1: i'd say the east central part of the property. The

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Speaker 1: year before he was a on the west side of

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Speaker 1: the property. And and then you know as those come

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Speaker 1: in and out there, you know, chasing them down to

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Speaker 1: different sides of the property. But um, yeah, I don't know.

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Speaker 1: It's hard telling. Now, how close is this spot that

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Speaker 1: you're getting pictures of Mark Kenyan? How close is that

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Speaker 1: camera to your famous neighbor's property where we know that

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Speaker 1: they found his sheds oh, I would say a mile,

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Speaker 1: just under a mile, and that interesting a mile he moved,

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Speaker 1: he's over there, a mile farther away from where he's

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Speaker 1: now when he drops the sheds in the ware. Well,

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Speaker 1: when you dropped in this past year least, Yeah, that's

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Speaker 1: a mile by mile by the road, but as a

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Speaker 1: deer walk, I'd say three quarters of a mile. So yeah,

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Speaker 1: I guess it's not so surprising. Nope, nope, but yeah,

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Speaker 1: I'm I'm I'm pretty pumped. And uh, you know, every

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Speaker 1: day I'm looking at on the maps looking for places

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Speaker 1: to you know, put hanging tree stands, using my historical

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Speaker 1: knowledge of the properties to I don't know, I'm starting

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Speaker 1: to get geeked, man, and I am starting to get geeked. Well, dude,

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Speaker 1: I got a kid, you know, and that's like reality

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Speaker 1: check number one. So as I'm sitting here, you know,

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Speaker 1: I try to sneak down to my computer or look

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Speaker 1: through my tro camera pictures, or sneak out to the

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Speaker 1: garage and you know, tinker with my bow or shoot

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Speaker 1: my bow. I get this constant reminder that, you know, dear,

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Speaker 1: at this time of year, comes comes second. Well I

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Speaker 1: understand that. Now here's a example how geek, I am. Okay,

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Speaker 1: I subscribed to North American Whitetail magazine right but I'm

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Speaker 1: in the grocery store yesterday and I see the new

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Speaker 1: issue of North American White Tail on the news stands,

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Speaker 1: but I haven't got it in the mail yet. Even

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Speaker 1: though I know it's coming to the mail, I know

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Speaker 1: it's going to be there. I don't want to wait

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Speaker 1: a couple more days U till it hits it. So

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Speaker 1: I bought another copy from the news stand, just like

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Speaker 1: a radar right away. Are you having all your mail

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Speaker 1: forwarded out to where you're living? We have been, yeah,

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Speaker 1: but it's delayed and it's just paying the button. So

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Speaker 1: so we'll see if I get in the mail an

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Speaker 1: hour or later or one. But I got my copy now. Yeah.

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Speaker 1: I've been dreaming about it, like aside from the peanut

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Speaker 1: butter and jelly sandwich dream I've had, you know, I've

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Speaker 1: had other dreams are recently just like you know, like

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Speaker 1: me creeping through some corners some tall grass and you know,

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Speaker 1: seeing a deer in the distance, or uh the dream

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Speaker 1: I had like three three days ago, I think, is

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Speaker 1: I'm in my tree stand, I see a truck pull

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Speaker 1: up into the middle of this field that I'm hunting

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Speaker 1: that I can see from my tree stand, and a

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Speaker 1: guy gets out. He's trying to be quiet, but he

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Speaker 1: just drove his truck right near a stand and I

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Speaker 1: started yelling at him. This sounds more than a nightmare.

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Speaker 1: Yeah it was. It was a nightmare, but there was

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Speaker 1: no homicide at the end of it, so it's all good.

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Speaker 1: That is good. One of my one of my dreams

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Speaker 1: is about to become reality really quickly. Okay, in uh

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Speaker 1: one week, well one week from yesterday, I will be

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Speaker 1: in Iowa, returning from my western summer. I'll be in

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Speaker 1: Iowa knocking on doors and scouting velvet bucks in the

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Speaker 1: fields for two nights. So didn't you already hunt? I will.

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Speaker 1: You've found an Iowa before a couple of years ago. Yeah, yeah, okay,

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Speaker 1: so I've been out there, but I'm excited to get

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Speaker 1: back out there now and funnily see some big velvet

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Speaker 1: bucks this summer and hopefully find somewhere to hunt. I'm

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Speaker 1: knocking on doors for two days and begging and praying

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Speaker 1: that someone will let me hunt this fall, So hoping

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Speaker 1: that works out over there on the eastern part of

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Speaker 1: the state, and uh, maybe you and me will get

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Speaker 1: to catch up two. Yeah, I'd love it if one

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Speaker 1: of us tags out and then the other person can

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Speaker 1: come and film the other person. Shoot there, Buck, That'd

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Speaker 1: be legit. That'd be too legit to quit. I agree

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Speaker 1: with that. Let's knock on wood and hope, hope that happens. Um.

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Speaker 1: But now that we of very successfully made both of

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Speaker 1: us want dear season getting even sooner, we do have

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Speaker 1: to get our guests on the phone because Hank Shaw

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Speaker 1: is expecting us to give him a call, and he's

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Speaker 1: going to tell us everything that you and me and

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Speaker 1: everyone else needs to know about effectively butchering and processing

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Speaker 1: and cooking our deer this year. So what do you

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Speaker 1: think should we should we make this happen and give

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Speaker 1: Hank call? My mouth is already watering. All right, let's

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Speaker 1: get Hank on the line. All right? With us on

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Speaker 1: the line now, is Hank Shaw welcome to show? Hank?

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Speaker 1: Thanks for having me. Yeah, we are thrilled to have

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Speaker 1: you on the line. And just before you got on,

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Speaker 1: me and Dan we're talking about the fact that this

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Speaker 1: conversation is likely going to make us very hungry. So

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Speaker 1: if you hear some grumbling here on the other side

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Speaker 1: of the microphone. Just know that that's probably your fault. Well,

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Speaker 1: if here's some chewing on this side of the phone

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Speaker 1: because I'm eating some homemade venicine snack sticks, oh man,

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Speaker 1: now I'm really jealous. Yeah, I don't have enough for everybody.

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Speaker 1: So it goes, so it goes. So a few minutes ago,

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Speaker 1: I told our listeners just a little bit about you

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Speaker 1: and the fact that you've got a really great blog

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Speaker 1: in several books. But for those that aren't familiar with

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Speaker 1: what you're doing, now, can you fill us in on

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Speaker 1: on who you are and what you're doing this related

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Speaker 1: to cooking wild game? Well, it's it's it's kind of

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Speaker 1: an interesting story. I mean, I used to be a

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Speaker 1: restaurant cook for you know, when I was in college,

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Speaker 1: and shortly thereafter, and then I quit one thankless job

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Speaker 1: for another. I became a political reporter of all things

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Speaker 1: for eighteen years. And during that period, the things that

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Speaker 1: kept me saying I mean, if you think about it,

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Speaker 1: my job used to be having people lied to me

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Speaker 1: all day long, which is no fun. And but what

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Speaker 1: kept me saying was the wild world. So it's fishing

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Speaker 1: and foraging and ultimately hunting. And so even before I

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Speaker 1: started hunting myself, which I didn't start as a kid,

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Speaker 1: I as an adult. Um, even before I picked up

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Speaker 1: a gun, people would give me game, and game I

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Speaker 1: found was really interesting to cook and challenging in a

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Speaker 1: lot of ways, because, uh, there's not a lot of

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Speaker 1: wiggle room between great and you killed it in wild game.

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Speaker 1: And and and I decided that this is gonna be something

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Speaker 1: I was gonna try and master. And over the years,

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Speaker 1: I've just gotten better and better, and I still learned

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Speaker 1: things every day, but I've been doing it pretty solid

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Speaker 1: now for fifteen years. Uh. And what I mean solid,

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Speaker 1: I mean I haven't bought meat or fish for the

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Speaker 1: house in almost a decade, and I mean we exclusively

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Speaker 1: eat what we catch. And um, it's funny because I

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Speaker 1: talked to some audiences, you know, notably urban audiences, and

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Speaker 1: they think I'm some kind of a freak mountain man.

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Speaker 1: And then I'll go to places like Idaho or Montana

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Speaker 1: or New Hampshire and I'm like, oh, yeah, we do too.

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Speaker 1: And so it's it's been a really interesting jury me

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Speaker 1: too master this topic, get really good at it. And

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Speaker 1: then to talk to other people who have been doing

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Speaker 1: it for years as well, and and it's it's almost

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Speaker 1: like the board from Star Trek, you know. I mean,

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Speaker 1: we all get smarter by being the kind of a

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Speaker 1: hive mind, and it's it's super cool and super fun

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Speaker 1: and I'm looking forward to keep doing it for as

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Speaker 1: long as I can. That's awesome. Well, We're glad you're

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Speaker 1: doing what you're doing because you know, my wife and

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Speaker 1: myself have benefited greatly from what you've been putting out

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Speaker 1: there in regards to recipes. Several of your recipes have

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Speaker 1: become some of our personal favorites. So and we, like you,

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Speaker 1: have not purchased any meat other than we have bought

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Speaker 1: some chicken, but we've bought no red meat in six, seven,

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Speaker 1: eight years now, So having good, well cooked, um prepared

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Speaker 1: venison is pretty important to us. So thankful that there's

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Speaker 1: guys out there who are better at this than me,

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Speaker 1: who can teach us what to do, which is what

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Speaker 1: we're all hoping you can do for all of us

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Speaker 1: today too. I hope I can help. Yeah, so quickly though,

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Speaker 1: before we move on to the real, the real interesting

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Speaker 1: stuff here. You do have a couple of books out

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Speaker 1: and a blog that I do think that all of

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Speaker 1: our listeners should know about and check out after this.

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Speaker 1: Can you tell us a little bit about that, so

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Speaker 1: that for people that are interested after discussion, they know

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Speaker 1: where to find all of your wild game cooking expertise.

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Speaker 1: You bet. So. I have to cookbooks out. The first

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Speaker 1: one is called Hunt, Gathered, Cook and that was my

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Speaker 1: first book, and that's something of a it's kind of

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Speaker 1: a primer for the whole wild world. It's it's separating

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Speaker 1: into three parts, and the first is foraging, the second

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Speaker 1: is fishing, and the last is hunting, and uh in

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Speaker 1: book form, that's where I have my venison recipes right now,

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Speaker 1: uh and then. But that is kind of a if

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Speaker 1: you're a hunter who wants to get into foraging, or

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Speaker 1: you're an angler wants to get into hunting, It's it's

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Speaker 1: a really good kind of intro book. The second book

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Speaker 1: I have is called Duck, Duck, Goose, and that came

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Speaker 1: out in and that, as you might guess, is everything

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Speaker 1: you could possibly want to know about cooking ducks and geese.

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Speaker 1: U both both wild which is mostly what I do,

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Speaker 1: and also store bought, and both books have done really well.

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Speaker 1: I've been very, very very happy with it. And so.

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Speaker 1: But day to day and weekend week out, I run

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Speaker 1: a website called Hunter, Angler, Gardner Cook and it's basically

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Speaker 1: the home of all of my tips, some essays and

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Speaker 1: hunting ethics and millions of recipes. I mean, I think,

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Speaker 1: without exaggeration, I think I'm pushing a thousand recipes on

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Speaker 1: the site and uh and it's ranging everything from white

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Speaker 1: tails to the wild turkey, to grouse too, fish, wild game, morrel, mushrooms,

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Speaker 1: you know, you name it and if you can't buy

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Speaker 1: it in the store, that's kind of my niche. And

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Speaker 1: that's what I spend literally every day working on. Are

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Speaker 1: are how to get the most out of your wild game,

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Speaker 1: wild fish, and then wild plants and mushrooms and things.

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Speaker 1: That's awesome. Well, like I mentioned, definitely recommend anyone listening

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Speaker 1: check those out. I'm gonna put many of these recipes

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Speaker 1: to good use, and it has uh negatively impacted my

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Speaker 1: physical form, I must say. Well, you see that's why,

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Speaker 1: I guess because you guys are whitetail hunters. I mean,

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Speaker 1: out here in the West, we have to hike like

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Speaker 1: nine miles just to get to the spot we're gonna

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Speaker 1: glass and me and Dan are trying to fix that.

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Speaker 1: We're we're going on an Idaho meal deer hunt this

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Speaker 1: year together to work off a couple of these venice

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Speaker 1: and meals. So there you go. It should be good.

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Speaker 1: So so speaking of it then of getting out there

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Speaker 1: and hunting. You know, our listeners are really serious deer

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Speaker 1: hunters all across the country, and you know we're out

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Speaker 1: there trying to find Some of us are trying to

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Speaker 1: fill the freezers and that's it. Some people are out

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Speaker 1: there trying to target a specific deer. Some people just

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Speaker 1: want to get a mature deer, some people want to

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Speaker 1: get a bunch of doughes, whatever it is. We're all

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Speaker 1: out there trying to kill a deer to fill a

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Speaker 1: freezer and feed our families. Now today, what I really

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Speaker 1: want to do, Hanker, is kind of work through the

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Speaker 1: whole process. So I want to pick your brain about

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Speaker 1: what happens right after we shoot a deer and it's

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Speaker 1: on the ground and we have to start getting it out,

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Speaker 1: And then I want to talk about what we do

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Speaker 1: once we get in the kitchen, if we're going to

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Speaker 1: process in ourselves, and then finally talk about actually preparing

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Speaker 1: it for the table. So from the very beginning. Let's

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Speaker 1: say I have shout a deer, it's on the ground,

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Speaker 1: I'm walking up to it. What are the key things

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Speaker 1: I need to keep in mind when I'm in the

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Speaker 1: field and beginning that process to ensure optimal quality from

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Speaker 1: my meat. Right at the get go. How cold is it.

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Speaker 1: Let's say it's let's say it's November. It's pretty cool.

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Speaker 1: All right, I'm freezing. See you're you're in great shape.

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Speaker 1: You see, I start hunting in the end of this month,

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Speaker 1: and uh, and so where I'm hunting for black tails,

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Speaker 1: it's oftenrees out, so you have a whole different set

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Speaker 1: of problems. But if you're November and it's nice and cold,

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Speaker 1: you have a little bit of leeway. Um, if it's

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Speaker 1: a dough or a small deer, you can actually you

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Speaker 1: could do in your close to where you can get

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Speaker 1: it cold. You can actually just chuck it in the

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Speaker 1: truck and drive back. But if you actually have to

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Speaker 1: haul it somewhere or you're far away from your vehicle,

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Speaker 1: you want to gut it right there in the field.

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Speaker 1: Because you know, once an animal starts dying, once an

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Speaker 1: animal is dead, you know, the decomposition process starts and

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Speaker 1: temperature really affects it. So let's just say it's typical November,

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Speaker 1: white tail country. You got your deer as you would normal.

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Speaker 1: Now here's the first thing you do as a cook.

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Speaker 1: Remember I came at this, you know, whole process as

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Speaker 1: a cook and not as a as a as a hunter.

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Speaker 1: So as soon as you cut that animal open, what

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Speaker 1: spills out You'll notice a very lazy kind of membrane

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Speaker 1: that surrounds everything in the gut cavity and it looks

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Speaker 1: a little bit like a white spider web. That's call fat.

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Speaker 1: And what it is is it's literally a clear membrane

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Speaker 1: that has a skein of fat. And what it does

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Speaker 1: is it kind of holds all the inner organs together.

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Speaker 1: Save it as best you can, like have a zip

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Speaker 1: wlock back. Actually need two or three zip block bags

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Speaker 1: just to keep in your pack. Save as much as

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Speaker 1: that call fat as you can, because it is the

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Speaker 1: greatest thing in the world to cover burgers or meatballs.

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Speaker 1: What it does is it prevents things from getting dried out.

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Speaker 1: And it's really easy to keep if you know to

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Speaker 1: look for it right when you make that cut. So

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Speaker 1: so just to make sure we get this whole piece correct,

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Speaker 1: we we cut it off of the organs or whatever

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Speaker 1: it might be still attached to, put in the zip

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Speaker 1: black bag, get it home, and we can just freeze

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Speaker 1: it in that zip black bag or do we don't

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Speaker 1: need to do anything else to it. When you get home.

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Speaker 1: What you want to do is you kind of lay

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Speaker 1: it out and it'll be uh because it's dear it's

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Speaker 1: dear fat, and deer fat uh sets up pretty hard. Um,

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Speaker 1: you're gonna it should be still pliable if it's not.

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Speaker 1: Sit it in some warm but not hot water to

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Speaker 1: make it pliable. And then what you want to do

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Speaker 1: is you want to basically, if you get a lot

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Speaker 1: of it, you know you're gonna get some or or

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Speaker 1: or or all, depending on how good you are where

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Speaker 1: the animals shot. But at least you should have a

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Speaker 1: bit the size of say, you know, I don't know,

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Speaker 1: three or four ft square and basically make sure it's appliable,

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Speaker 1: put it into maybe two portions. And then what I

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Speaker 1: do is I throw it in a vacuum seal bag

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Speaker 1: and just a vacuum seal it for later. Okay, well,

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Speaker 1: once we get to the cooking set of things, I

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Speaker 1: want to make sure we come back to that and

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Speaker 1: get a little more information from you on how you're

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Speaker 1: actually implementing that in your burgers or meat meatballs too.

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Speaker 1: But taking step back to you know, all right, we're

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Speaker 1: opening up the deer. You mentioned save the call fat.

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Speaker 1: Now continue on wherever you're going, please, the deer is open. Right.

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Speaker 1: So if you said, all right, I got my call fat,

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Speaker 1: that's in my first nip block. And then you know,

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Speaker 1: you pull out the deer and the deer gots as normal.

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Speaker 1: You kind of have a decision to make. Um. I

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Speaker 1: happen to like deer liver, and I happen to like

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Speaker 1: dear kidneys, and I happen to like dear heart. Um.

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Speaker 1: And if I'm close to the house, UM, I'll actually

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Speaker 1: keep a little bit of the lungs. And I'll tell

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Speaker 1: you why in a second. Um. One thing you remember

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Speaker 1: about working a deer. You know, when you're working a deer,

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Speaker 1: it's not very different from working a lamb, or working

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Speaker 1: or a small beef. Uh. And so if you think

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Speaker 1: about all of the different ways that cultures use every

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Speaker 1: part of these animals, it gives you insight into what

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Speaker 1: you can do with your deer. So first thing, take

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Speaker 1: the liver out and put that into pluck bag. Take

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Speaker 1: the heart out, but that is a block bag. Keep

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Speaker 1: the bags open. Well, you're doing this so they can

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Speaker 1: cool off, by the way, you don't want them to

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Speaker 1: steam inside that bag. And I pull the kidneys out

401
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Speaker 1: because I happen to like kidneys a lot, and they're

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Speaker 1: going to be attached to the back, to the to

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Speaker 1: the tenderloins to pull them out. Um, if you really

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Speaker 1: wanted to get sporty, and I must admit I've only

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Speaker 1: done this once just to say that I didn't. Um,

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Speaker 1: if you're really they wanted to do it, you could

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Speaker 1: pull the stomach out, empty the stomach and use it

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Speaker 1: as a haggas. Yeah. I I don't necessarily you could.

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Speaker 1: I'm not saying that you should, but you could. What's

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Speaker 1: as it's a Scottish dish of m It's essentially imagine

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Speaker 1: an oatmeal. I mean imagine a meat loaf that instead

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Speaker 1: of bread crumbs or bread in it has oatmeal and

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Speaker 1: it's actually quite good if it's made properly, and it's

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Speaker 1: you have to sort of think of it as a

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Speaker 1: meat loaf and not as weird stuff stuffed in a

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Speaker 1: sheep stomach and then boiled well, I'm gonna I'm gonna

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Speaker 1: have my co host Dan test this one out first

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Speaker 1: before I do. All right, Dan, Hey man, I watch

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Speaker 1: a lot of like um, Anthony Bourdain or Andrew Zimmer

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Speaker 1: on the cooking channels, and that like a lot of

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Speaker 1: my questions today are gonna be geared towards you know,

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Speaker 1: like opposite of just you know, like here's the shoulder,

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Speaker 1: here's the backstrap. You know, what can we do? And

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Speaker 1: I know we'll we'll get to that later. But so

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Speaker 1: would you recommend to for hunters to start, you know,

426
00:23:09,359 --> 00:23:13,920
Speaker 1: maybe trying some of these odd cuts or organ meats. Yes? What?

427
00:23:14,080 --> 00:23:17,359
Speaker 1: I My first number one? The heart. If you're not

428
00:23:17,480 --> 00:23:20,480
Speaker 1: already saving the heart, you really need to because all

429
00:23:20,520 --> 00:23:22,960
Speaker 1: it is is muscle. It's not threatening in any way.

430
00:23:23,080 --> 00:23:25,920
Speaker 1: It's just muscle meat. And I all kinds of recipes

431
00:23:26,000 --> 00:23:29,320
Speaker 1: for heart, both on the website and that will be

432
00:23:29,400 --> 00:23:32,520
Speaker 1: in in my next book. Um, but the heart is

433
00:23:32,600 --> 00:23:36,120
Speaker 1: just it's it's non threatening. It's just me. That's number one.

434
00:23:36,960 --> 00:23:41,520
Speaker 1: Number two and for me would be the tongue. I

435
00:23:41,760 --> 00:23:47,080
Speaker 1: love dear tongues and because again it's just meat. If

436
00:23:47,160 --> 00:23:49,600
Speaker 1: you've ever had I mean, the tongue sandwiches are a

437
00:23:49,640 --> 00:23:51,720
Speaker 1: big deal in a lot of different you know, like

438
00:23:51,840 --> 00:23:54,920
Speaker 1: in Cleveland and and Pittsburgh. And I mean it's just

439
00:23:55,080 --> 00:23:56,560
Speaker 1: you know, you're not sitting there eating a tongue, right,

440
00:23:56,640 --> 00:24:00,280
Speaker 1: it's sliced thin, but but you know it's bray and

441
00:24:00,480 --> 00:24:02,560
Speaker 1: and then slice thin and it's just meat. It's all

442
00:24:02,600 --> 00:24:04,399
Speaker 1: it is. It's really really good. So those are the

443
00:24:04,480 --> 00:24:10,440
Speaker 1: two easiest wobbly bits to get your mind around. Is

444
00:24:10,480 --> 00:24:12,600
Speaker 1: there anything we need to know about removing the tongue

445
00:24:12,680 --> 00:24:14,119
Speaker 1: or is it quite a simple as great and go

446
00:24:14,240 --> 00:24:16,439
Speaker 1: in there, yanket and cut it as far back as

447
00:24:16,480 --> 00:24:18,919
Speaker 1: we can. Yeah, you pretty much just have to man

448
00:24:19,040 --> 00:24:22,440
Speaker 1: handle it. I mean, there's no super you know, great trick. Um.

449
00:24:23,600 --> 00:24:28,159
Speaker 1: I tend to go in underneath the lower jaw. So

450
00:24:28,600 --> 00:24:30,639
Speaker 1: if you try to, you know, by the time you're

451
00:24:30,680 --> 00:24:34,440
Speaker 1: gonna get to it, the animals and rigor so you

452
00:24:34,520 --> 00:24:36,720
Speaker 1: know it, really you'd be surprising how hard it is

453
00:24:36,800 --> 00:24:40,359
Speaker 1: to probably open a dead deer's jaws. Um. So what

454
00:24:40,480 --> 00:24:43,360
Speaker 1: I do is I'll come in underneath the lower jaw

455
00:24:44,240 --> 00:24:46,760
Speaker 1: and slice you know, thin in there and then pull it.

456
00:24:46,880 --> 00:24:49,159
Speaker 1: It's it's it's kind of morbid, but I don't know

457
00:24:49,200 --> 00:24:52,080
Speaker 1: if you remember the old drug Wars, It's a Columbia necktie,

458
00:24:52,160 --> 00:24:56,560
Speaker 1: is what it is. Well, there you go. That's that

459
00:24:56,800 --> 00:24:58,840
Speaker 1: is literally the easiest way to get a tongue out.

460
00:24:58,920 --> 00:25:00,960
Speaker 1: It's it's a little gre lee. But hey, you know,

461
00:25:01,040 --> 00:25:03,000
Speaker 1: I mean we're butchering the animal anyway, you might as

462
00:25:03,040 --> 00:25:05,440
Speaker 1: well use it. Yeah, it does the job. Okay, so

463
00:25:05,560 --> 00:25:09,639
Speaker 1: we're saving some of our organ meat. Ever, a lot

464
00:25:09,720 --> 00:25:12,639
Speaker 1: of people save livers. I like liver two um. I

465
00:25:12,800 --> 00:25:18,800
Speaker 1: like liver mostly not as liver and onions. I like

466
00:25:18,960 --> 00:25:22,680
Speaker 1: it mixed in sausage. I like it is patte. I

467
00:25:22,800 --> 00:25:25,200
Speaker 1: like it as a ravioli filling. I like it, like

468
00:25:25,320 --> 00:25:28,600
Speaker 1: it as a moose. Um. It's that it's that texture

469
00:25:28,680 --> 00:25:32,600
Speaker 1: that sometimes gets me. But by all means, save it. Um.

470
00:25:32,800 --> 00:25:34,960
Speaker 1: And then when you go one step further into the

471
00:25:35,440 --> 00:25:40,720
Speaker 1: gastronaut realm uh, save the kidneys. The kidneys are um.

472
00:25:41,200 --> 00:25:44,840
Speaker 1: In my opinion, they're my favorite weird bit. But it's

473
00:25:44,880 --> 00:25:49,639
Speaker 1: a it's an acquired taste. Um. They're best soaked. You

474
00:25:49,760 --> 00:25:54,800
Speaker 1: literally have to soak to piss out of them, and

475
00:25:55,119 --> 00:25:58,320
Speaker 1: slice the lengthwise and then grill them on a grill

476
00:25:58,359 --> 00:26:00,920
Speaker 1: them on a hot grill until still pink in side

477
00:26:00,960 --> 00:26:02,840
Speaker 1: and then starting with a lot of lemon and black pepper.

478
00:26:03,280 --> 00:26:07,560
Speaker 1: They're actually really really good. Ah And but there's only

479
00:26:07,600 --> 00:26:09,800
Speaker 1: two on every animal, so it's kind of a cook's treat.

480
00:26:11,200 --> 00:26:15,399
Speaker 1: I admittedly slightly. I'm ashamed to say slightly, but I

481
00:26:15,480 --> 00:26:19,040
Speaker 1: have not saved my organ meat in the past, not

482
00:26:19,119 --> 00:26:20,960
Speaker 1: even the heart. I've just been a little intimidated by it,

483
00:26:20,960 --> 00:26:22,520
Speaker 1: I guess. And my you know, my dad never did,

484
00:26:22,600 --> 00:26:24,560
Speaker 1: and so just wasn't something I ever grew up eating.

485
00:26:24,720 --> 00:26:27,960
Speaker 1: But I think I finally need to I need to

486
00:26:28,000 --> 00:26:30,560
Speaker 1: try it. I need to use some of that additional

487
00:26:30,880 --> 00:26:34,479
Speaker 1: potential meat. They call it the fifth quarter because if

488
00:26:34,520 --> 00:26:36,520
Speaker 1: you think about all of the stuff that you're pulling off,

489
00:26:36,960 --> 00:26:40,080
Speaker 1: it's a whole another quarter of the animal. Yeah. Well,

490
00:26:40,440 --> 00:26:41,840
Speaker 1: I guess I'm gonna have to give a couple of

491
00:26:41,960 --> 00:26:44,520
Speaker 1: recipes ago when it comes to the heart and test

492
00:26:44,600 --> 00:26:47,920
Speaker 1: the waters of them. Oh yeah, grilled heart, grilled dear

493
00:26:48,000 --> 00:26:51,800
Speaker 1: heart with peppers and onions. There's nobody if you if

494
00:26:51,840 --> 00:26:54,399
Speaker 1: you like venison, you're gonna like this recipe. I mean

495
00:26:54,440 --> 00:26:57,120
Speaker 1: there's nobody who is not like this recipe. When I've

496
00:26:57,119 --> 00:26:59,520
Speaker 1: made it, it's it's sliced up so it's not like

497
00:26:59,640 --> 00:27:02,159
Speaker 1: a Again, a lot of it is shocked value. Like

498
00:27:02,240 --> 00:27:05,119
Speaker 1: if I stuck a like a cooked heart on your plate,

499
00:27:05,760 --> 00:27:07,840
Speaker 1: it's like Raiders a Lost Dark Part two. I mean,

500
00:27:07,880 --> 00:27:11,000
Speaker 1: nobody wants to get right. But if it's cut into slices,

501
00:27:11,040 --> 00:27:13,720
Speaker 1: it's fine. Yeah, I could see that. I can see

502
00:27:13,760 --> 00:27:15,879
Speaker 1: that being a lot more palatable if it wasn't a

503
00:27:15,960 --> 00:27:19,399
Speaker 1: huge hunk of beating heart on my plate. So I

504
00:27:19,640 --> 00:27:23,240
Speaker 1: wanted to make a state. Have you gone further than that?

505
00:27:24,040 --> 00:27:26,600
Speaker 1: You know? Like again, comparing to these TV shows that

506
00:27:26,640 --> 00:27:29,600
Speaker 1: I've watched, have you done anything with like blood sausage

507
00:27:29,880 --> 00:27:34,400
Speaker 1: or intestines? I've never I've never done the intestines because

508
00:27:34,400 --> 00:27:42,720
Speaker 1: it's kind of a shitty job. Uh, But I've made

509
00:27:42,760 --> 00:27:45,639
Speaker 1: blood sausage out of wild boar. I've never done it

510
00:27:45,680 --> 00:27:48,240
Speaker 1: out of a out of a deer before. If you

511
00:27:48,480 --> 00:27:51,560
Speaker 1: if if you wanted to do it, this is what

512
00:27:51,680 --> 00:27:55,880
Speaker 1: you'd have to do. You would have to somehow get

513
00:27:55,960 --> 00:27:57,840
Speaker 1: the blood that's you know how, like the lung cavity

514
00:27:57,880 --> 00:28:00,080
Speaker 1: all completely filled up with blood by the time you

515
00:28:00,119 --> 00:28:03,240
Speaker 1: get to the animal, So you would have to somehow

516
00:28:04,000 --> 00:28:07,800
Speaker 1: pour that into a container of some sort and then

517
00:28:08,200 --> 00:28:10,399
Speaker 1: mix it with vinegar or a little salt to keep

518
00:28:10,440 --> 00:28:14,639
Speaker 1: it from coagulating. Um, I suppose you could. It seems

519
00:28:14,680 --> 00:28:17,800
Speaker 1: like a big pain to do it though. Um. I mean,

520
00:28:18,119 --> 00:28:21,359
Speaker 1: you know it's isn't doable, yes, but mechanically in the

521
00:28:21,440 --> 00:28:24,280
Speaker 1: field it seems very difficult. Yeah, it sounds like a

522
00:28:24,320 --> 00:28:27,920
Speaker 1: lot of work. Yeah. So you know, if we're in

523
00:28:28,000 --> 00:28:31,040
Speaker 1: the field, you know, there's the decision about what dear

524
00:28:31,160 --> 00:28:33,879
Speaker 1: to take. Sometimes you know there's people that are targeting

525
00:28:33,920 --> 00:28:37,159
Speaker 1: specifically older deer, or some people might be targeting, you know,

526
00:28:37,560 --> 00:28:40,000
Speaker 1: whatever is available. But if I'm trying to shoot a

527
00:28:40,080 --> 00:28:42,640
Speaker 1: deer just purely because I want something that's going to

528
00:28:42,760 --> 00:28:45,320
Speaker 1: taste the best, is there any truth to the fact

529
00:28:45,360 --> 00:28:48,640
Speaker 1: that older deer, specifically older bucks might be tougher or

530
00:28:48,720 --> 00:28:51,480
Speaker 1: more gaming. Is the younger deer that the tastiest or

531
00:28:51,520 --> 00:28:54,360
Speaker 1: the tenderest? Is that? Is there any truth to that? Absolutely?

532
00:28:54,400 --> 00:29:00,440
Speaker 1: There is? Um. So there's condition, and there's age. Um

533
00:29:02,360 --> 00:29:05,600
Speaker 1: A younger animals always going to be tastier than an

534
00:29:05,640 --> 00:29:09,400
Speaker 1: older animal, no matter what the sex is. So very

535
00:29:09,480 --> 00:29:13,040
Speaker 1: old matron Lee Elk, for example, is going to be

536
00:29:13,200 --> 00:29:16,280
Speaker 1: much closer to your typical bowl than if you shot

537
00:29:16,360 --> 00:29:18,200
Speaker 1: a young cow at elk and the same thing with

538
00:29:18,280 --> 00:29:20,600
Speaker 1: a dough. So I know a bunch of guys who

539
00:29:20,680 --> 00:29:23,120
Speaker 1: spent all winter long looking for Mr big rack, right,

540
00:29:23,960 --> 00:29:26,560
Speaker 1: But and they eat them. But what they really have

541
00:29:26,760 --> 00:29:29,480
Speaker 1: done leading up to that is they shot two or

542
00:29:29,560 --> 00:29:33,600
Speaker 1: three or four or five little does and they enjoy

543
00:29:33,720 --> 00:29:36,280
Speaker 1: eating that the whole year. And so yes, they eat

544
00:29:36,320 --> 00:29:40,360
Speaker 1: the big old buck, but their real prize are these

545
00:29:40,560 --> 00:29:45,560
Speaker 1: you know, adults, but fairly young does or young bucks,

546
00:29:46,280 --> 00:29:50,479
Speaker 1: because it's just a question of how long this animal

547
00:29:50,520 --> 00:29:53,000
Speaker 1: has had to you know, work for a living and

548
00:29:53,080 --> 00:29:56,560
Speaker 1: how much fat is put on. Now that said, I

549
00:29:56,760 --> 00:30:01,440
Speaker 1: shot bucks in you know Wyoming that we're living on

550
00:30:01,480 --> 00:30:05,120
Speaker 1: an alfalfa field, that we're in prime condition. I mean,

551
00:30:05,160 --> 00:30:07,160
Speaker 1: they had a huge layer of fout on them. There's

552
00:30:07,240 --> 00:30:09,920
Speaker 1: nothing that you could say wrong about them. But if

553
00:30:09,960 --> 00:30:13,560
Speaker 1: you're in the post rut and it's a big old rack,

554
00:30:14,880 --> 00:30:17,000
Speaker 1: you know, it's not necessarily gonna be game here, but

555
00:30:17,120 --> 00:30:21,240
Speaker 1: it's going to be leaner and tougher. And that's real.

556
00:30:21,640 --> 00:30:24,200
Speaker 1: It's I had a few deer that were so old

557
00:30:24,320 --> 00:30:28,320
Speaker 1: and so wizzened that the backstrafts were even kind of tough,

558
00:30:28,560 --> 00:30:31,760
Speaker 1: which is fairly unusual. All right now, before we move

559
00:30:31,840 --> 00:30:33,640
Speaker 1: on to the next question for Hank, we need to

560
00:30:33,720 --> 00:30:36,320
Speaker 1: pause briefly for a word from our partners at sick

561
00:30:36,400 --> 00:30:38,600
Speaker 1: of Gear. Now. A few weeks ago we heard from

562
00:30:38,640 --> 00:30:42,280
Speaker 1: sick of product category leader Dennis Zuck about bass layers,

563
00:30:42,560 --> 00:30:44,680
Speaker 1: and today I want to continue that conversation by asking

564
00:30:44,760 --> 00:30:48,120
Speaker 1: Dennis just what exactly does it layering in general mean

565
00:30:48,640 --> 00:30:51,480
Speaker 1: and why is this so important? Yeah, and and in

566
00:30:51,560 --> 00:30:53,960
Speaker 1: white tailors especially, I think there's some confusion on this.

567
00:30:54,120 --> 00:30:55,400
Speaker 1: And you know, we talked a little bit on some

568
00:30:55,480 --> 00:30:57,800
Speaker 1: other podcasts about bass layers, and we talked, you know,

569
00:30:57,840 --> 00:31:00,560
Speaker 1: about the other parts of maybe a system, but layering

570
00:31:00,600 --> 00:31:02,160
Speaker 1: for white tailor. I mean, we all know, we don't

571
00:31:02,240 --> 00:31:04,040
Speaker 1: hunt thirty five and Sonny all the time, you know.

572
00:31:04,200 --> 00:31:06,560
Speaker 1: And and we we may walk a mile or two,

573
00:31:06,640 --> 00:31:08,520
Speaker 1: we're more walk a hundred yards. We don't know. So

574
00:31:08,640 --> 00:31:12,080
Speaker 1: there's lots of things changing, and climates are constantly shifting. Um,

575
00:31:12,280 --> 00:31:14,920
Speaker 1: we're we're sometimes sweating and sometimes we're not. There's tons

576
00:31:14,960 --> 00:31:17,240
Speaker 1: of things going on. You know, in a world where

577
00:31:17,280 --> 00:31:19,080
Speaker 1: you maybe always had your four in one parka and

578
00:31:19,160 --> 00:31:20,480
Speaker 1: you just kind of dealt with all the things that

579
00:31:20,520 --> 00:31:23,520
Speaker 1: happened in the middle um. You know, in a good

580
00:31:23,640 --> 00:31:26,520
Speaker 1: layering sequence, we call this process stacking and shedding. And

581
00:31:26,920 --> 00:31:28,720
Speaker 1: you know, and as a white tailor, we've all done

582
00:31:28,720 --> 00:31:30,760
Speaker 1: it right. We've walked in on that cold, cold morning

583
00:31:30,840 --> 00:31:33,120
Speaker 1: and you know, maybe not wore our jackets so we

584
00:31:33,160 --> 00:31:34,640
Speaker 1: didn't sweat, but we put it on. We got in

585
00:31:34,680 --> 00:31:36,240
Speaker 1: the stand and and as the day went on, we

586
00:31:36,360 --> 00:31:38,560
Speaker 1: kind of kept kind of removing those pieces. So we

587
00:31:38,600 --> 00:31:40,840
Speaker 1: started shedding and maybe got layer in the day and

588
00:31:40,880 --> 00:31:43,680
Speaker 1: we started stacking again. But you know, this idea of

589
00:31:43,800 --> 00:31:45,800
Speaker 1: being able to have these different layers so that we

590
00:31:45,920 --> 00:31:48,120
Speaker 1: can adapt to the thermal needs that we're sitting in

591
00:31:48,240 --> 00:31:50,440
Speaker 1: and still be able to hunt, still have the ham patch,

592
00:31:50,480 --> 00:31:53,080
Speaker 1: still have that pockets, still have those accessories available to us,

593
00:31:53,520 --> 00:31:56,200
Speaker 1: whatever it may be. But layering is something that builds

594
00:31:56,200 --> 00:31:57,840
Speaker 1: you a lot of versatility. You know, you might look

595
00:31:57,880 --> 00:31:59,600
Speaker 1: at the cost of all these pieces and say, well

596
00:31:59,680 --> 00:32:01,880
Speaker 1: that's all hot, But did you know when you start

597
00:32:02,120 --> 00:32:05,240
Speaker 1: reconfiguring them, the unique configurations you can come up with.

598
00:32:05,680 --> 00:32:07,880
Speaker 1: You know, whether you drop this jacket, add that mid layer,

599
00:32:08,040 --> 00:32:10,520
Speaker 1: take this mid layer, and you know, maybe drop it

600
00:32:10,600 --> 00:32:13,840
Speaker 1: and add the jacket. The number of configurations are just

601
00:32:14,760 --> 00:32:17,440
Speaker 1: all over the place. And I really can make sure

602
00:32:17,520 --> 00:32:19,320
Speaker 1: that you always are ready for every hunt you might

603
00:32:19,320 --> 00:32:21,400
Speaker 1: go on, especially if you travel, you don't know what

604
00:32:21,480 --> 00:32:24,760
Speaker 1: you're gonna see. So there you have it. If you're

605
00:32:24,800 --> 00:32:27,640
Speaker 1: interested in learning more, visit Sick of Gear dot com

606
00:32:28,280 --> 00:32:32,680
Speaker 1: And now back to the show. Yikes. Yeah, so so,

607
00:32:32,800 --> 00:32:36,760
Speaker 1: speaking of tough meat, one of the ideas that you

608
00:32:36,840 --> 00:32:39,040
Speaker 1: hear a lot about that I suppose we should lead

609
00:32:39,080 --> 00:32:42,480
Speaker 1: to more tender meat is aging your dear. And this

610
00:32:42,560 --> 00:32:44,000
Speaker 1: is the topic I've heard a lot about, and I've

611
00:32:44,080 --> 00:32:46,520
Speaker 1: I've read a lot about certain circumstances where it's good,

612
00:32:46,600 --> 00:32:48,520
Speaker 1: sometimes it's not. But I'd like to hear your take

613
00:32:49,120 --> 00:32:52,120
Speaker 1: on hanging a deer? How long should you do that?

614
00:32:52,360 --> 00:32:55,360
Speaker 1: Is that okay? Does it really result in positive results?

615
00:32:55,400 --> 00:32:57,959
Speaker 1: And is this something that our average joe hunter can

616
00:32:58,000 --> 00:33:01,240
Speaker 1: actually pull off in their grow dr yard or whatever.

617
00:33:01,960 --> 00:33:03,360
Speaker 1: Well it's a lot of a lot of a lot

618
00:33:03,440 --> 00:33:08,800
Speaker 1: of questions there, and I'll um so the short answers, yes,

619
00:33:09,240 --> 00:33:13,440
Speaker 1: it's worth it. Um in an ideal world, you know.

620
00:33:13,520 --> 00:33:16,600
Speaker 1: Back to this deer on the ground in November, it's

621
00:33:16,680 --> 00:33:21,160
Speaker 1: cold and I and the meat locker friend of mine

622
00:33:21,560 --> 00:33:24,720
Speaker 1: is open, So I'm gonna got this deer, keep him

623
00:33:24,720 --> 00:33:27,000
Speaker 1: in the skin, and drive him right to the meat

624
00:33:27,040 --> 00:33:30,080
Speaker 1: locker and hang them. If you can do that, that's

625
00:33:30,120 --> 00:33:32,760
Speaker 1: gonna make the best venice meal I've ever had, because

626
00:33:32,800 --> 00:33:35,640
Speaker 1: you've gotten that animal cold. It's already cold out, and

627
00:33:35,680 --> 00:33:37,920
Speaker 1: you put him in a cold environment, quick, quick, quick,

628
00:33:38,680 --> 00:33:40,840
Speaker 1: and that way you can age him with the skin on.

629
00:33:42,080 --> 00:33:45,280
Speaker 1: And by doing that you get tender meat without having

630
00:33:45,360 --> 00:33:48,560
Speaker 1: that that big rind that you get when you hang

631
00:33:48,680 --> 00:33:51,680
Speaker 1: a deer that's been out of the skin, and there's

632
00:33:51,680 --> 00:33:53,600
Speaker 1: a lot of meat loss when you have that rind.

633
00:33:54,480 --> 00:33:58,080
Speaker 1: And but that's an ideal circumstance. There's a lot of

634
00:33:58,120 --> 00:34:00,440
Speaker 1: guys I know who do that that are you know,

635
00:34:00,480 --> 00:34:03,560
Speaker 1: they have that fortune to know a guy who will

636
00:34:03,560 --> 00:34:06,959
Speaker 1: be able to do it. But for the rest of us, uh,

637
00:34:07,120 --> 00:34:11,239
Speaker 1: it's probably more important to get it cold, get it

638
00:34:11,320 --> 00:34:15,880
Speaker 1: out of the skin, and absolutely hang it a minimum

639
00:34:15,960 --> 00:34:20,560
Speaker 1: of twenty four hours. If you don't, you get what's

640
00:34:20,600 --> 00:34:26,680
Speaker 1: called shortening. And if you butcher and deer or any

641
00:34:26,719 --> 00:34:30,799
Speaker 1: animal that's still in rigor mortis, it will always be tough.

642
00:34:31,560 --> 00:34:35,480
Speaker 1: So you know, sometimes you're you have to break down

643
00:34:35,520 --> 00:34:37,480
Speaker 1: to your Let's say you're in the wilderness and you've

644
00:34:37,480 --> 00:34:40,160
Speaker 1: got a big old deer and you've got a quarter

645
00:34:40,280 --> 00:34:42,200
Speaker 1: it and get it out of the field. Well you

646
00:34:42,280 --> 00:34:45,239
Speaker 1: can do that because the animal hasn't gone into rigor

647
00:34:45,320 --> 00:34:48,840
Speaker 1: mortis yet. So it's like if you've ever eaten like

648
00:34:49,040 --> 00:34:51,560
Speaker 1: trout or any kind of fish that you just pull out.

649
00:34:52,040 --> 00:34:54,560
Speaker 1: If you catch a fish and then eat the fish,

650
00:34:54,880 --> 00:34:58,239
Speaker 1: it's amazing. But if you catch a fish and eat

651
00:34:58,280 --> 00:35:01,160
Speaker 1: the fish when it's stiff and rigor, it's weirdly tough.

652
00:35:02,360 --> 00:35:06,200
Speaker 1: Land animals are the same problem. So the very least

653
00:35:06,280 --> 00:35:08,680
Speaker 1: you have to let the animal get through rigor mortis

654
00:35:08,880 --> 00:35:11,480
Speaker 1: before you break it down into the parts that you're

655
00:35:11,520 --> 00:35:15,040
Speaker 1: going to freeze. If you don't, they'll always be way

656
00:35:15,160 --> 00:35:19,880
Speaker 1: more tough than it would have been otherwise. I was

657
00:35:19,920 --> 00:35:21,520
Speaker 1: gonna say, so, what are you do in a situation

658
00:35:21,800 --> 00:35:24,399
Speaker 1: if you know, we say we did take that deer

659
00:35:24,440 --> 00:35:26,640
Speaker 1: in the early season and the temperatures are getting up

660
00:35:26,680 --> 00:35:28,600
Speaker 1: in the seventies of the eighties or something like that,

661
00:35:29,040 --> 00:35:32,000
Speaker 1: and I'm worried about that meat, you know, potentially having issues.

662
00:35:32,040 --> 00:35:33,880
Speaker 1: You know, what do I do in that situation? If

663
00:35:33,920 --> 00:35:36,719
Speaker 1: you do what I do here in California, I mean,

664
00:35:36,800 --> 00:35:38,480
Speaker 1: if I there's a good chance that I'm going to

665
00:35:38,520 --> 00:35:40,640
Speaker 1: shoot a blacktail buck at the end of this month

666
00:35:41,440 --> 00:35:44,680
Speaker 1: and it's gonna be a hundred degrees out. So you

667
00:35:44,760 --> 00:35:46,360
Speaker 1: shoot the animal, you get it out of this you

668
00:35:46,440 --> 00:35:47,800
Speaker 1: got it. You get it out of the skin, and

669
00:35:47,920 --> 00:35:50,040
Speaker 1: you quarter it, and you get it into a cooler

670
00:35:51,080 --> 00:35:54,440
Speaker 1: and I'll put ice down and then a burlap sack

671
00:35:55,160 --> 00:35:57,839
Speaker 1: over the ice, and then put the meat on top

672
00:35:57,920 --> 00:36:02,680
Speaker 1: of that and keep it cold for twenty four hours. Okay, Okay,

673
00:36:03,040 --> 00:36:05,399
Speaker 1: that's that's good to know. It's a good tip. So yeah,

674
00:36:05,440 --> 00:36:07,120
Speaker 1: I mean, it's the it's what we do in hot weather.

675
00:36:07,320 --> 00:36:11,080
Speaker 1: And it's like animal hunters for sure, because you know

676
00:36:11,120 --> 00:36:13,120
Speaker 1: how many people say, oh, I don't know if it's terrible,

677
00:36:13,239 --> 00:36:15,480
Speaker 1: it's because they shoot these four animals and like you know,

678
00:36:15,560 --> 00:36:18,520
Speaker 1: they had to August and they don't realize, oh, well,

679
00:36:18,600 --> 00:36:20,319
Speaker 1: it's ninety degrees out and I haven't gotten them out

680
00:36:20,320 --> 00:36:24,160
Speaker 1: of the skin yet. Um, getting that meat cool is

681
00:36:24,440 --> 00:36:30,279
Speaker 1: is your number one most important task after making a

682
00:36:30,360 --> 00:36:33,799
Speaker 1: good shot. Yeah. I always took this for granted, being

683
00:36:33,840 --> 00:36:36,320
Speaker 1: a white tail hunter. Primarily growing up, I was usually

684
00:36:36,400 --> 00:36:38,800
Speaker 1: killing my deer in October or November December, when I

685
00:36:38,840 --> 00:36:41,000
Speaker 1: was usually pretty cool um, and I could, you know,

686
00:36:41,160 --> 00:36:42,719
Speaker 1: quickly put it in my truck. You can neither take

687
00:36:42,719 --> 00:36:45,200
Speaker 1: it to a processor or do it ourselves. But this

688
00:36:45,360 --> 00:36:47,880
Speaker 1: past year I killed a bull elk in Idaho in

689
00:36:48,040 --> 00:36:51,440
Speaker 1: early September, and the temperatures were in the eighties, and

690
00:36:51,520 --> 00:36:55,319
Speaker 1: I really, in that situation, got a whole new understanding

691
00:36:55,640 --> 00:36:58,840
Speaker 1: of the importance of trying to get an animal skinned

692
00:36:59,080 --> 00:37:01,480
Speaker 1: and in somewhere cool and trying to book it back

693
00:37:01,520 --> 00:37:03,359
Speaker 1: to a cooler as fast as you possibly can, trying

694
00:37:03,360 --> 00:37:05,239
Speaker 1: to hike out through the miles five six miles back

695
00:37:05,239 --> 00:37:07,320
Speaker 1: and forth, back and forth, back and forth. That was

696
00:37:07,480 --> 00:37:10,000
Speaker 1: quite an eye opener when it came to that topic

697
00:37:10,080 --> 00:37:12,680
Speaker 1: for me. Oh yeah, I mean, and especially with elk

698
00:37:12,719 --> 00:37:16,000
Speaker 1: and moose and really really big deer, you can get

699
00:37:16,040 --> 00:37:20,239
Speaker 1: what's called bone sour and uh. It usually happens with

700
00:37:20,400 --> 00:37:24,600
Speaker 1: very large deer or or moose or elk or bison.

701
00:37:25,080 --> 00:37:27,359
Speaker 1: And what happens is that the meat is so hot

702
00:37:28,360 --> 00:37:32,200
Speaker 1: that it rots from the bones out. And you see

703
00:37:32,280 --> 00:37:36,080
Speaker 1: this like your your elk. Had you been lazy about it,

704
00:37:36,360 --> 00:37:38,960
Speaker 1: you could have lost that whole thing. And you know

705
00:37:39,120 --> 00:37:41,640
Speaker 1: it's because the high temperatures can just make it rot

706
00:37:41,719 --> 00:37:45,239
Speaker 1: from within yeah, I was very afraid of that. It

707
00:37:45,680 --> 00:37:48,560
Speaker 1: it motivated me to keep pushing through our like seventeen

708
00:37:48,600 --> 00:37:53,200
Speaker 1: hour day of hiking back and forth. It was brutal. Um. So,

709
00:37:53,360 --> 00:37:56,120
Speaker 1: before we move on to butchering, Dan, did you have

710
00:37:56,160 --> 00:37:58,400
Speaker 1: any questions when it comes to handling things in the

711
00:37:58,440 --> 00:38:02,360
Speaker 1: field any more questions? Frank, Yeah, I do. And this

712
00:38:02,480 --> 00:38:05,719
Speaker 1: is about when when someone is gutting a deer. Let's

713
00:38:05,760 --> 00:38:09,320
Speaker 1: say that it's a gut shot, or you shoot the

714
00:38:09,400 --> 00:38:15,800
Speaker 1: deer through the bladder or where there's you know, you know,

715
00:38:16,520 --> 00:38:19,279
Speaker 1: gunk that is exposed to the meat somehow, talk about

716
00:38:19,320 --> 00:38:23,759
Speaker 1: that never happens. It never happens. It never happens. So

717
00:38:24,960 --> 00:38:28,000
Speaker 1: is that meat ruined then? If is it? If it's

718
00:38:28,040 --> 00:38:31,680
Speaker 1: exposed to let's say, feces are urine, No, it's not. Um.

719
00:38:32,400 --> 00:38:36,839
Speaker 1: Deer are relatively clean animals. It's not ideal, but um.

720
00:38:37,880 --> 00:38:42,400
Speaker 1: At that point, waters your friend typically here, Oh you

721
00:38:42,440 --> 00:38:44,600
Speaker 1: gotta keep it dry, and waters your enemy when you

722
00:38:44,680 --> 00:38:48,040
Speaker 1: go a deer. This is the exception that proves the rule.

723
00:38:48,560 --> 00:38:52,480
Speaker 1: If you've got a blown bladder or a blown you know,

724
00:38:52,600 --> 00:38:56,600
Speaker 1: stomach or whatever, get everything out and then clean it

725
00:38:56,640 --> 00:38:58,960
Speaker 1: as absolutely best you can. I mean, you don't want

726
00:38:58,960 --> 00:39:00,799
Speaker 1: to use soap, but you want to use clean water

727
00:39:01,360 --> 00:39:03,520
Speaker 1: and lots and lots and lots of you know, cloth

728
00:39:03,640 --> 00:39:07,040
Speaker 1: towels or paper towels to then dry it so once

729
00:39:07,080 --> 00:39:09,919
Speaker 1: you clean it out, you're good to go. Um, it's

730
00:39:10,480 --> 00:39:12,920
Speaker 1: this has happened to me. I've only had Mercifully, I'm

731
00:39:12,960 --> 00:39:15,360
Speaker 1: knocking on wood right now. I've only had one. You

732
00:39:15,400 --> 00:39:16,880
Speaker 1: know how they say in the TV shows it's a

733
00:39:16,960 --> 00:39:21,560
Speaker 1: little back. Yeah, that's what they said to I had

734
00:39:21,600 --> 00:39:24,319
Speaker 1: one liver shot that we ended up getting them. Um,

735
00:39:24,800 --> 00:39:28,800
Speaker 1: and it was you know it was. It was not ideal,

736
00:39:28,920 --> 00:39:33,240
Speaker 1: but we managed to save almost all of the meat. Um. Obviously,

737
00:39:33,320 --> 00:39:35,759
Speaker 1: if it's been if you know there's you're dealing with

738
00:39:36,040 --> 00:39:38,640
Speaker 1: parts that have been blown up. Those you gotta cut around.

739
00:39:38,880 --> 00:39:40,960
Speaker 1: But in terms of enter just getting on the meat,

740
00:39:41,160 --> 00:39:43,400
Speaker 1: if you're if you're quick about it and you get

741
00:39:43,680 --> 00:39:45,760
Speaker 1: and you can clean it. Now, if you didn't recover

742
00:39:45,880 --> 00:39:49,760
Speaker 1: that deer that night, I don't know, it might be dicey.

743
00:39:50,440 --> 00:39:52,759
Speaker 1: But if you will, if you can drop the deer

744
00:39:53,040 --> 00:39:56,719
Speaker 1: and walk up on it you know soon after, then

745
00:39:56,840 --> 00:39:58,600
Speaker 1: you you can save almost all of it. But if

746
00:39:58,640 --> 00:40:02,200
Speaker 1: it's one of those overnight deal, not ideal. Now, the

747
00:40:02,200 --> 00:40:05,320
Speaker 1: whole deer is not ruined, but everything touching that insides

748
00:40:05,440 --> 00:40:08,440
Speaker 1: might be. Now that brings me to another quick question

749
00:40:09,000 --> 00:40:11,880
Speaker 1: in regards to the length of time it takes to

750
00:40:12,040 --> 00:40:15,640
Speaker 1: find your animal. Let's say, is there is there something

751
00:40:15,680 --> 00:40:18,400
Speaker 1: that you're going to be doing different as opposed to, Hey,

752
00:40:18,520 --> 00:40:21,239
Speaker 1: I shot this deer. I found it. You know, I

753
00:40:21,360 --> 00:40:24,719
Speaker 1: watched it drop, as opposed to I followed a blood trail.

754
00:40:24,760 --> 00:40:28,120
Speaker 1: I don't want to push it. I find it twenty

755
00:40:28,200 --> 00:40:32,879
Speaker 1: four hours later. It's tough. I mean, you know it's

756
00:40:33,360 --> 00:40:36,640
Speaker 1: because hides hold heat. I mean, I don't know if

757
00:40:36,680 --> 00:40:39,799
Speaker 1: you saw Empire strikes back, but that whole Tonton thing

758
00:40:39,920 --> 00:40:45,799
Speaker 1: is real. I love Star Wars references. I'm so glad

759
00:40:45,840 --> 00:40:49,840
Speaker 1: we got that into the show. You can come on again.

760
00:40:51,640 --> 00:40:55,120
Speaker 1: Even a reasonably clean kill. Um, if it's sitting in

761
00:40:55,200 --> 00:40:58,480
Speaker 1: the in its own entrance overnight, unless it's real, real

762
00:40:58,600 --> 00:41:02,640
Speaker 1: cold out, it's dicey um. One of the things that

763
00:41:02,960 --> 00:41:05,800
Speaker 1: is important to remember, though, is your nose is is

764
00:41:05,880 --> 00:41:10,239
Speaker 1: a very good tool. Um. You might maybe you lose

765
00:41:10,280 --> 00:41:14,279
Speaker 1: the back of the tenderloins, um, but the extremities are

766
00:41:14,280 --> 00:41:16,840
Speaker 1: almost always going to be good. And the backstrap is

767
00:41:16,880 --> 00:41:21,040
Speaker 1: almost always going to be good because they're shielded from

768
00:41:21,560 --> 00:41:25,800
Speaker 1: what is essentially a now a a crock pot of

769
00:41:25,880 --> 00:41:28,640
Speaker 1: bacteria in the interns that have been able that have

770
00:41:28,719 --> 00:41:31,680
Speaker 1: been sitting there for twenty or four hours. So are

771
00:41:31,719 --> 00:41:33,359
Speaker 1: you going to be able to get as much out

772
00:41:33,400 --> 00:41:35,840
Speaker 1: of that deer as you could if you did everything clean? No?

773
00:41:36,719 --> 00:41:40,760
Speaker 1: But all is not lost. Yeah, definitely not the ideal situation,

774
00:41:40,880 --> 00:41:44,200
Speaker 1: but like you said, it's it's still something you can

775
00:41:44,280 --> 00:41:48,640
Speaker 1: deal with. So I don't know if we've already mentioned it,

776
00:41:48,760 --> 00:41:51,080
Speaker 1: but if not, what would you say is the biggest

777
00:41:51,320 --> 00:41:54,640
Speaker 1: mistake the hunters make during this phase, the in the

778
00:41:54,760 --> 00:42:00,319
Speaker 1: field phase? This is just going from my own experience, Um,

779
00:42:00,760 --> 00:42:03,759
Speaker 1: not only in the field, but actually watching all the

780
00:42:04,400 --> 00:42:07,920
Speaker 1: outdoor TV that I watched. Is not gutting the animal

781
00:42:07,960 --> 00:42:12,320
Speaker 1: in the field. I I see people throwing an animal

782
00:42:12,360 --> 00:42:14,439
Speaker 1: in the truck and then driving around with it way

783
00:42:14,480 --> 00:42:19,680
Speaker 1: too much, especially with antelope and especially with really nice box.

784
00:42:20,960 --> 00:42:23,840
Speaker 1: I don't understand why they got the damn thing in

785
00:42:23,920 --> 00:42:27,320
Speaker 1: the field and then show off the rack. But I

786
00:42:27,400 --> 00:42:29,080
Speaker 1: mean it's still gonna be you know, the rack is

787
00:42:29,120 --> 00:42:31,440
Speaker 1: still gonna be there. But I guess the it's the

788
00:42:31,680 --> 00:42:33,719
Speaker 1: it's the hangover from buck fever, is that they just

789
00:42:33,800 --> 00:42:36,000
Speaker 1: throw the thing into the a TV or whatever, and like, hey,

790
00:42:36,040 --> 00:42:38,160
Speaker 1: look at my buck, and it's a great buck. But dude,

791
00:42:38,400 --> 00:42:42,680
Speaker 1: the thing is cooking inside, so you know it sounds

792
00:42:42,719 --> 00:42:45,040
Speaker 1: like duh, right, you've got the thing as soon as

793
00:42:45,040 --> 00:42:48,040
Speaker 1: it's down. But you'd be surprised how many people I

794
00:42:48,120 --> 00:42:52,759
Speaker 1: see don't immediately start thinking about the eating quality of

795
00:42:52,840 --> 00:42:55,080
Speaker 1: a deer when it's down. I mean, the second that

796
00:42:55,280 --> 00:42:58,680
Speaker 1: deer is on the ground, it's because it's it's the

797
00:42:58,800 --> 00:43:02,320
Speaker 1: it's what you're feeding yourself in your family, and the

798
00:43:02,480 --> 00:43:05,480
Speaker 1: racks not going anywhere. Take care of the meat first,

799
00:43:05,600 --> 00:43:07,440
Speaker 1: and then take your pretty picture. And you know by

800
00:43:07,480 --> 00:43:09,600
Speaker 1: the way, you know you're gonna you're gonna wash him

801
00:43:09,640 --> 00:43:11,680
Speaker 1: off anyway and make him stick his tongue back in

802
00:43:11,800 --> 00:43:13,160
Speaker 1: and do all that other stuff so it doesn't look

803
00:43:13,160 --> 00:43:15,960
Speaker 1: horrible for your picture anyway. Why not take care of

804
00:43:16,000 --> 00:43:18,799
Speaker 1: the meat first and then do your beauty shot. I've

805
00:43:18,840 --> 00:43:21,560
Speaker 1: been guilty of that in the past myself, a lot

806
00:43:21,600 --> 00:43:24,520
Speaker 1: of people. It's such an important reminder because, like you said, Hank,

807
00:43:24,719 --> 00:43:27,719
Speaker 1: it's the that's the most important part of what we're

808
00:43:27,760 --> 00:43:29,880
Speaker 1: doing here. Is having that meat to feed our families,

809
00:43:30,040 --> 00:43:33,800
Speaker 1: and you need to give that priority. So I know

810
00:43:33,960 --> 00:43:36,040
Speaker 1: sometimes it's tempting to like, you know, like you mentioned,

811
00:43:36,080 --> 00:43:38,120
Speaker 1: get the get the nice picture right away or Google

812
00:43:38,200 --> 00:43:39,799
Speaker 1: and oggle over, but you got to open it up

813
00:43:39,800 --> 00:43:44,400
Speaker 1: and cool it out. So the next part, then, is

814
00:43:44,520 --> 00:43:46,800
Speaker 1: one that I think some people are intimidated by, or

815
00:43:46,800 --> 00:43:48,719
Speaker 1: at least I was for for a period of time,

816
00:43:48,760 --> 00:43:51,600
Speaker 1: because I grew up in a family where before hours

817
00:43:51,840 --> 00:43:53,600
Speaker 1: into the hunting. You know, when I was a little kid,

818
00:43:53,719 --> 00:43:56,319
Speaker 1: my family always butchered their own deer. And then when

819
00:43:56,400 --> 00:43:58,239
Speaker 1: I sort of came of age and started going after

820
00:43:58,320 --> 00:44:02,239
Speaker 1: deer camp for whatever reason, my grandpa and father and

821
00:44:02,360 --> 00:44:04,120
Speaker 1: uncles and stuff. We're getting a little older and now

822
00:44:04,320 --> 00:44:06,880
Speaker 1: when we're killing deer, they just take it to a processor.

823
00:44:07,000 --> 00:44:09,880
Speaker 1: So I missed out on a lot of butchering myself.

824
00:44:10,120 --> 00:44:12,080
Speaker 1: So when I started hunting on my own, that was

825
00:44:12,160 --> 00:44:14,680
Speaker 1: something that first really intimidated me, you know, trying to

826
00:44:15,320 --> 00:44:18,000
Speaker 1: break down this deer and process it completely myself. And

827
00:44:18,440 --> 00:44:20,440
Speaker 1: I think there's probably a lot of other people out

828
00:44:20,480 --> 00:44:23,000
Speaker 1: there too, maybe if they weren't raised with that education.

829
00:44:23,120 --> 00:44:27,600
Speaker 1: So from your perspective, Hank is butchering and processing your own, dear,

830
00:44:27,680 --> 00:44:31,520
Speaker 1: is that something that anybody can do without being too

831
00:44:31,680 --> 00:44:37,279
Speaker 1: scared about? Absolutely? I mean here and it's let me

832
00:44:37,320 --> 00:44:38,919
Speaker 1: tell you. Let me start with by telling you a story.

833
00:44:39,080 --> 00:44:42,160
Speaker 1: So the first restaurant I ever worked at was an

834
00:44:42,200 --> 00:44:48,759
Speaker 1: Ethiopian restaurant in Madison, Wisconsin. I know, random, right, And

835
00:44:49,080 --> 00:44:52,600
Speaker 1: I was a dishwasher, and but I wanted to make

836
00:44:52,680 --> 00:44:54,279
Speaker 1: some money, so I would come in early to do

837
00:44:54,440 --> 00:44:57,040
Speaker 1: get some more hours. And like the first week I

838
00:44:57,239 --> 00:45:01,600
Speaker 1: was there, the owner bring is in this dead skinned

839
00:45:01,719 --> 00:45:05,120
Speaker 1: lamb and tells me to cut it up. And you know,

840
00:45:05,200 --> 00:45:09,439
Speaker 1: I'm you know, twenty one two years old. I didn't

841
00:45:09,440 --> 00:45:11,719
Speaker 1: grow up as a hunter. Like, what the how am

842
00:45:11,719 --> 00:45:16,720
Speaker 1: I supposed to do now? Right? So, through many sessions

843
00:45:16,760 --> 00:45:21,120
Speaker 1: of being screamed at in various languages, uh, I figured

844
00:45:21,160 --> 00:45:25,120
Speaker 1: out how to break down this animal. And then you know,

845
00:45:25,200 --> 00:45:27,440
Speaker 1: I broke down a goat, and then I broke down

846
00:45:27,480 --> 00:45:30,360
Speaker 1: a pig, and then another pig, and then you know,

847
00:45:30,400 --> 00:45:34,439
Speaker 1: I've broken down hundreds of birds. And one thing that's

848
00:45:34,520 --> 00:45:39,560
Speaker 1: really fascinating that everybody needs to remember, all of us

849
00:45:39,680 --> 00:45:45,360
Speaker 1: are built the same. Every bird, every mammal is essentially

850
00:45:45,480 --> 00:45:48,360
Speaker 1: built the same. So if you can take one apart,

851
00:45:48,520 --> 00:45:51,240
Speaker 1: you can take them all apart. It's just a question

852
00:45:51,280 --> 00:45:56,560
Speaker 1: of size. So, for example, the back legs of everything

853
00:45:56,920 --> 00:46:00,239
Speaker 1: are a ball and socket joint. The front lag eggs

854
00:46:00,480 --> 00:46:04,920
Speaker 1: of everything, with the exception of squirrels and people, go

855
00:46:05,120 --> 00:46:09,360
Speaker 1: figure um, are not actually attached to the rest of

856
00:46:09,400 --> 00:46:13,160
Speaker 1: the body. We have a collar bone, and weirdly, squirrels

857
00:46:13,200 --> 00:46:15,960
Speaker 1: have a collar bone too. I'm not entirely sure why

858
00:46:16,080 --> 00:46:17,680
Speaker 1: it's like that, but that's the way it is. But

859
00:46:17,840 --> 00:46:22,480
Speaker 1: like deer, pigs, rabbits, none of their front legs are

860
00:46:22,480 --> 00:46:24,800
Speaker 1: actually attached to the rest of the body. There's no

861
00:46:24,960 --> 00:46:28,520
Speaker 1: bone to bone attachment in the front the backstraps. For

862
00:46:28,560 --> 00:46:32,040
Speaker 1: all the backstraps, the neck is always the neck. The

863
00:46:32,160 --> 00:46:35,759
Speaker 1: tenderloin is always a tenderloin. The shanks are always the shanks. Now,

864
00:46:35,840 --> 00:46:37,799
Speaker 1: it could be so small you're not gonna bother up

865
00:46:37,840 --> 00:46:41,000
Speaker 1: with it, like in a rabbit, but it's the structure

866
00:46:41,120 --> 00:46:43,920
Speaker 1: is always the same. So if you want to practice

867
00:46:44,440 --> 00:46:48,240
Speaker 1: by a bunch of rabbits, or by lambs or by goats,

868
00:46:48,880 --> 00:46:53,640
Speaker 1: and it is virtually identical to butchering a deer, except

869
00:46:53,680 --> 00:46:55,960
Speaker 1: the deer is bigger, and then a moose is bigger

870
00:46:56,000 --> 00:46:57,640
Speaker 1: than that, and elk is bigger than that, you know.

871
00:46:57,800 --> 00:47:02,800
Speaker 1: So so once you get the general structure in taking

872
00:47:02,840 --> 00:47:06,880
Speaker 1: an animal apart becomes second nature. It definitely is one

873
00:47:06,880 --> 00:47:09,400
Speaker 1: of those things that you just have to try it right,

874
00:47:09,480 --> 00:47:13,600
Speaker 1: whether it's a deer or elk or lamb or whatever

875
00:47:13,680 --> 00:47:16,200
Speaker 1: it seemed like, just like you said, try one and

876
00:47:16,280 --> 00:47:18,319
Speaker 1: then you really get the gist of everything else from there.

877
00:47:18,440 --> 00:47:21,839
Speaker 1: Now that being the case, let's say our hypothetical hunter

878
00:47:22,600 --> 00:47:24,600
Speaker 1: is now he has his deer. It's hanging up, but

879
00:47:24,640 --> 00:47:28,120
Speaker 1: he's never broke a deer down before himself. He's got

880
00:47:28,239 --> 00:47:32,480
Speaker 1: it skinned. What tools does he need from your perspective?

881
00:47:32,480 --> 00:47:33,960
Speaker 1: What tools does he need from this point? And then

882
00:47:33,960 --> 00:47:36,759
Speaker 1: can you walk us through as best as we can, just,

883
00:47:37,000 --> 00:47:41,200
Speaker 1: you know, with words through breaking that deer down? Absolutely, So,

884
00:47:42,200 --> 00:47:44,480
Speaker 1: first of all, if he's hanging, let's just say he's

885
00:47:44,480 --> 00:47:47,000
Speaker 1: hanging a couple of days, just for the sake of argument,

886
00:47:47,040 --> 00:47:49,000
Speaker 1: because if he's been hanging a week or two, you're

887
00:47:49,040 --> 00:47:52,320
Speaker 1: gonna have to take a very very sharp small knife

888
00:47:52,560 --> 00:47:56,279
Speaker 1: and cut that rind off because at outer rind you

889
00:47:56,320 --> 00:47:59,839
Speaker 1: don't want to eat um. So let's just say he's

890
00:47:59,840 --> 00:48:01,640
Speaker 1: been hanging out on a two or three days, he's

891
00:48:01,680 --> 00:48:05,320
Speaker 1: through rigor breaking them down. First thing I do is

892
00:48:05,400 --> 00:48:09,239
Speaker 1: take the back legs off because they're heavy, and you

893
00:48:09,320 --> 00:48:12,440
Speaker 1: know there it's much easier to manipulate the rest of

894
00:48:12,719 --> 00:48:17,160
Speaker 1: the animal. So I'm gonna get an apron. It sounds silly,

895
00:48:17,239 --> 00:48:19,720
Speaker 1: but please wear one. Otherwise you're gonna go through shirts

896
00:48:19,719 --> 00:48:22,640
Speaker 1: and jeans like nobody's business. I can't tell you how

897
00:48:22,640 --> 00:48:25,960
Speaker 1: many jeans have gone through like, oh, they're completely soaked

898
00:48:26,000 --> 00:48:29,399
Speaker 1: with blood. I guess I'm buying a new pair. Yeah,

899
00:48:29,560 --> 00:48:31,960
Speaker 1: I've done that a few times. Yeah, you know, so

900
00:48:32,160 --> 00:48:36,759
Speaker 1: an apron is important. Um, you want what I I mean.

901
00:48:36,800 --> 00:48:38,720
Speaker 1: I can break an animal down with a pen knife,

902
00:48:38,960 --> 00:48:43,480
Speaker 1: but uh, at the house, I will use one of

903
00:48:43,560 --> 00:48:48,920
Speaker 1: two things. Mostly I use a really old carbon steel,

904
00:48:50,000 --> 00:48:55,400
Speaker 1: stiff bladed bony knife, and that is a tool I

905
00:48:55,560 --> 00:49:01,040
Speaker 1: pretty much use almost exclusively. I also have a flexible

906
00:49:01,080 --> 00:49:04,759
Speaker 1: bladed bony knife that I will use to remove silver skin.

907
00:49:05,360 --> 00:49:08,759
Speaker 1: It's a much thinner blade. Thickness of the blade is

908
00:49:08,840 --> 00:49:11,640
Speaker 1: important with with a number of things, and taking silver

909
00:49:11,760 --> 00:49:13,839
Speaker 1: skin off is one of them. If you've ever tried

910
00:49:13,880 --> 00:49:16,279
Speaker 1: to take it off with a thick bladed knife, you

911
00:49:16,400 --> 00:49:18,280
Speaker 1: find that you end up taking a lot of muscle

912
00:49:19,120 --> 00:49:21,320
Speaker 1: with a very thin knife like a filet knife. A

913
00:49:21,400 --> 00:49:25,160
Speaker 1: fish filet knife is perfect for this. Um, you don't

914
00:49:25,200 --> 00:49:30,520
Speaker 1: lose any muscle. So they stiff bony knife, flexible bony knife,

915
00:49:30,640 --> 00:49:33,600
Speaker 1: or a file at knife, a hack saw or a

916
00:49:33,680 --> 00:49:39,399
Speaker 1: saws all. So um for one of two reasons. One,

917
00:49:39,480 --> 00:49:42,480
Speaker 1: I happen to like venison ribs, so I'll hack off

918
00:49:42,560 --> 00:49:47,279
Speaker 1: the ribs with either hacks are or saws all. And two, uh,

919
00:49:47,520 --> 00:49:50,600
Speaker 1: the cleanest way to take the whole shanks off is

920
00:49:50,719 --> 00:49:54,360
Speaker 1: with a saw. You can work your pen knife in

921
00:49:54,440 --> 00:49:57,040
Speaker 1: and around the joints, but then the end that shank

922
00:49:57,120 --> 00:49:58,960
Speaker 1: has this one weird bony thing on the end of

923
00:49:59,000 --> 00:50:01,800
Speaker 1: it that looks weird and the pan um. So mostly

924
00:50:01,840 --> 00:50:05,800
Speaker 1: it's aesthetics, but it's much easier and prettier looking to

925
00:50:05,960 --> 00:50:08,880
Speaker 1: deal with a deer shank by sawing it off than

926
00:50:08,960 --> 00:50:12,480
Speaker 1: it is by just going with the joints. So those

927
00:50:12,480 --> 00:50:14,320
Speaker 1: are the only two places I need a saw, is

928
00:50:14,400 --> 00:50:17,319
Speaker 1: the ribs and the shanks. You know, you don't even

929
00:50:17,360 --> 00:50:20,600
Speaker 1: need to saw for the head. And although it helps um.

930
00:50:21,760 --> 00:50:26,160
Speaker 1: I incidentally, I'm not actually sponsored by Havalon or anything,

931
00:50:26,600 --> 00:50:29,600
Speaker 1: but I happen to like their knives. Um, so I

932
00:50:29,920 --> 00:50:32,200
Speaker 1: like them a lot for skinning. Um, I don't use

933
00:50:32,239 --> 00:50:35,080
Speaker 1: them for anything else. But they're very nice. But they're

934
00:50:35,160 --> 00:50:37,640
Speaker 1: kind of scary, Like I feel like they're so sharp.

935
00:50:37,800 --> 00:50:40,600
Speaker 1: It's like every time I use it, I'm like millimeters

936
00:50:40,600 --> 00:50:42,040
Speaker 1: away from cutting my finger off. I feel like. But

937
00:50:42,080 --> 00:50:44,839
Speaker 1: I still use them because they're amazing. But that's kind

938
00:50:44,840 --> 00:50:46,200
Speaker 1: of a good thing. You should be scared of a

939
00:50:46,239 --> 00:50:52,040
Speaker 1: really ship. And beyond that, I don't really need any

940
00:50:52,160 --> 00:50:56,640
Speaker 1: other hardware. Um, you can. I mean, obviously you need

941
00:50:56,680 --> 00:50:58,879
Speaker 1: a sharpener because you're gonna have to sharpen your knife

942
00:50:58,920 --> 00:51:02,080
Speaker 1: at least once during this US. All right, now, we

943
00:51:02,200 --> 00:51:04,479
Speaker 1: need to take one more brief break for a word

944
00:51:04,520 --> 00:51:07,960
Speaker 1: from our partners at Hunt ra Maps and today. Ben Harshin,

945
00:51:08,040 --> 00:51:11,120
Speaker 1: whose story we heard last week, has got an exciting

946
00:51:11,120 --> 00:51:12,880
Speaker 1: announcement to share with all of us here at the

947
00:51:12,920 --> 00:51:16,439
Speaker 1: Wired to Hunt podcast. So, Ben, I hear the Hunt

948
00:51:16,680 --> 00:51:19,120
Speaker 1: is going to be announcing some exciting updates and new

949
00:51:19,239 --> 00:51:23,600
Speaker 1: products this week. Can you give us a scoop? Yeah? Yeah, so, um,

950
00:51:24,520 --> 00:51:26,640
Speaker 1: a bunch of new things coming out. We're really excited

951
00:51:26,719 --> 00:51:29,560
Speaker 1: for it. Uh. We've been working to fine tune what

952
00:51:29,719 --> 00:51:33,680
Speaker 1: we're offering here. So here we are. We've updated our

953
00:51:33,719 --> 00:51:36,800
Speaker 1: our map template styling for cleaner, more stylished look that

954
00:51:36,920 --> 00:51:40,080
Speaker 1: is a little more brand consistent is what we offer. Um.

955
00:51:40,680 --> 00:51:44,080
Speaker 1: All maps now come standard with an acreage grid. It's

956
00:51:44,200 --> 00:51:48,320
Speaker 1: really sin but think the ability to do a precise

957
00:51:48,400 --> 00:51:53,839
Speaker 1: trail camera, local trail camera survey or future food pot

958
00:51:53,880 --> 00:51:56,799
Speaker 1: you want to cut into the timber. Um. Another new

959
00:51:56,840 --> 00:51:59,920
Speaker 1: future we're really excited about is the topographic contours where

960
00:52:00,000 --> 00:52:02,279
Speaker 1: able to overlay right on top of the map. Again,

961
00:52:02,360 --> 00:52:05,160
Speaker 1: these lines will be really thin so that it doesn't

962
00:52:05,200 --> 00:52:09,680
Speaker 1: take away from the the actual image. UM, but they're

963
00:52:09,719 --> 00:52:13,160
Speaker 1: gonna be really precise and uh, you'll be able to

964
00:52:14,040 --> 00:52:17,680
Speaker 1: determine all of the different terrain features and funnels that

965
00:52:17,719 --> 00:52:20,120
Speaker 1: are important to you as a as a hunter. Um.

966
00:52:20,440 --> 00:52:22,600
Speaker 1: We also have the ability to overlay any hunting or

967
00:52:22,640 --> 00:52:24,880
Speaker 1: habitat features on the map. So say you want a

968
00:52:24,920 --> 00:52:28,240
Speaker 1: catalog where all of you your blinds or stand locations

969
00:52:28,280 --> 00:52:30,520
Speaker 1: are now, or you want to overlay where a couple

970
00:52:30,520 --> 00:52:32,520
Speaker 1: of the different trails are to access your property, we

971
00:52:32,600 --> 00:52:37,480
Speaker 1: can do that, food plot locations, timber work you may

972
00:52:37,560 --> 00:52:41,239
Speaker 1: have done. Really the story that that matters to you

973
00:52:41,360 --> 00:52:44,000
Speaker 1: we can overlay on that map. We've got a new

974
00:52:44,080 --> 00:52:47,759
Speaker 1: fifteen by twenty two size um which is really meant

975
00:52:47,800 --> 00:52:53,400
Speaker 1: to accommodate the properties that are anywhere from forty to acres. Uh.

976
00:52:53,800 --> 00:52:56,640
Speaker 1: And then, last but not least, we're really excited to

977
00:52:57,080 --> 00:53:01,359
Speaker 1: launch Magna maps, which is essentially a magnetic map comes

978
00:53:01,440 --> 00:53:04,040
Speaker 1: with a dozen little earth magnets you can mark your

979
00:53:04,120 --> 00:53:07,480
Speaker 1: standing camera locations with and those will be available here

980
00:53:07,680 --> 00:53:09,400
Speaker 1: really sitting in all of it's gonna be on huntera

981
00:53:09,480 --> 00:53:13,239
Speaker 1: dot com. So we've got new maps that show the

982
00:53:13,280 --> 00:53:17,040
Speaker 1: actual topographic lines with the terrain. We're gonna have the

983
00:53:17,120 --> 00:53:21,160
Speaker 1: ability to overlay food plots and timber improvement locations. We've

984
00:53:21,160 --> 00:53:23,280
Speaker 1: got a new type of map that can be mounted

985
00:53:23,320 --> 00:53:25,080
Speaker 1: to the wall. And then I've got magnets that can

986
00:53:25,160 --> 00:53:27,200
Speaker 1: mark my cameras or stands or different things like that.

987
00:53:27,719 --> 00:53:30,840
Speaker 1: That sounds incredible, But when's the map going to come

988
00:53:30,880 --> 00:53:35,799
Speaker 1: out that shows me where the big bucket is? Man?

989
00:53:35,880 --> 00:53:38,839
Speaker 1: That's gonna be Uh, it's gonna be your The map

990
00:53:38,880 --> 00:53:42,000
Speaker 1: will make for you for Ohio and uh and uh

991
00:53:42,360 --> 00:53:44,319
Speaker 1: the map you used to kill plant. I think that's

992
00:53:44,360 --> 00:53:46,920
Speaker 1: gonna be the one. I really hope that we can

993
00:53:47,000 --> 00:53:48,640
Speaker 1: produce that map. You let me know when that will

994
00:53:48,640 --> 00:53:51,440
Speaker 1: be at my doorstep and I will be ready. You

995
00:53:51,560 --> 00:53:56,359
Speaker 1: got it. Awesome, So there you go. And if you're

996
00:53:56,360 --> 00:53:58,640
Speaker 1: interested in trying a map of your own from HUNTERA,

997
00:53:59,040 --> 00:54:01,120
Speaker 1: We've got a special deal from you from the Guy's Hunter.

998
00:54:01,320 --> 00:54:04,799
Speaker 1: They're offering all Wired Hime podcast listeners ten percent off,

999
00:54:05,000 --> 00:54:08,600
Speaker 1: So use promo code wired w I R E D

1000
00:54:09,080 --> 00:54:12,160
Speaker 1: to get ten percent off at huntera dot com. And

1001
00:54:12,239 --> 00:54:19,120
Speaker 1: now back to the show. So quick question for Dan. Actually, Dan,

1002
00:54:19,239 --> 00:54:21,960
Speaker 1: have you actually butchered your own deer before? That's all

1003
00:54:22,040 --> 00:54:24,319
Speaker 1: we do? It is okay for some reason, I don't

1004
00:54:24,320 --> 00:54:26,799
Speaker 1: know if you did or not. So yeah, we don't

1005
00:54:26,880 --> 00:54:30,080
Speaker 1: use the processor. We have all the all the the

1006
00:54:30,200 --> 00:54:33,880
Speaker 1: knives and saws and lay a big actually it's a

1007
00:54:34,000 --> 00:54:37,080
Speaker 1: door on top of two saw horses. Put some plastic

1008
00:54:37,160 --> 00:54:41,280
Speaker 1: over top of it, cut it up and uh, that's

1009
00:54:41,320 --> 00:54:43,920
Speaker 1: how we do it. I use my kitchen counter. So

1010
00:54:44,000 --> 00:54:48,960
Speaker 1: it's like good fellows in my house. My girlfriend's a hunter,

1011
00:54:49,080 --> 00:54:51,640
Speaker 1: so she's tolerant. That's good. That's a good thing to have.

1012
00:54:51,840 --> 00:54:54,200
Speaker 1: I I haven't got to do the actual breaking down

1013
00:54:54,320 --> 00:54:56,279
Speaker 1: I've in the house. I'm forced to do that in

1014
00:54:56,360 --> 00:54:58,920
Speaker 1: the barn, and then once I get everything deboned, and

1015
00:54:58,960 --> 00:55:01,040
Speaker 1: then I'm allowed to bring in house. But it's a

1016
00:55:01,040 --> 00:55:03,879
Speaker 1: couple of phases for me. But let's say, now we've

1017
00:55:03,880 --> 00:55:06,040
Speaker 1: got those tools, can you walk us through now those

1018
00:55:06,160 --> 00:55:08,880
Speaker 1: those first steps in the process. So let me preface

1019
00:55:08,920 --> 00:55:10,799
Speaker 1: this by saying, like Dan, I want you to listen,

1020
00:55:10,840 --> 00:55:14,320
Speaker 1: because I'm guarantee you that you butcher a deer different

1021
00:55:14,360 --> 00:55:16,640
Speaker 1: only than I do. And the point of that is,

1022
00:55:17,440 --> 00:55:22,080
Speaker 1: butchering is a very personal process. Every culture does it differently.

1023
00:55:22,480 --> 00:55:27,000
Speaker 1: Often families do it differently. The way you butcher is

1024
00:55:27,160 --> 00:55:30,480
Speaker 1: the way you cook, and that's a fundamental fact. So

1025
00:55:30,800 --> 00:55:33,279
Speaker 1: I know how I like to cook deer and and

1026
00:55:33,680 --> 00:55:36,200
Speaker 1: any other animal for that matter. So I cut the

1027
00:55:36,280 --> 00:55:39,360
Speaker 1: parts that I caught are based off of that. And

1028
00:55:39,480 --> 00:55:44,279
Speaker 1: it's important to remember, like, so, dear chops, this is

1029
00:55:44,320 --> 00:55:48,359
Speaker 1: a good example. So I cut backstraps off. I tend

1030
00:55:48,440 --> 00:55:51,279
Speaker 1: to not cut chops. I cut what they would call

1031
00:55:51,320 --> 00:55:53,840
Speaker 1: it a beef, a boneless ribby, but it's a backstrap,

1032
00:55:53,920 --> 00:55:56,400
Speaker 1: and I cut them in long lengths, so a typical

1033
00:55:56,480 --> 00:56:00,279
Speaker 1: white tail. I'll get four, you know, I'll cut each

1034
00:56:00,360 --> 00:56:03,560
Speaker 1: side and half after removing the chain. Um I don't

1035
00:56:03,560 --> 00:56:06,320
Speaker 1: know if you've noticed this, but a backstrap is not

1036
00:56:06,440 --> 00:56:11,280
Speaker 1: just one muscle, but a true backsteps steak is one muscle.

1037
00:56:12,120 --> 00:56:14,680
Speaker 1: And what you end up doing is you end up

1038
00:56:14,680 --> 00:56:20,640
Speaker 1: removing that long, skinny muscle off the backstrap. Um. You

1039
00:56:20,719 --> 00:56:23,920
Speaker 1: can just pull it off, actually, and it makes some

1040
00:56:24,040 --> 00:56:25,960
Speaker 1: of the best stew meat or the best grind you

1041
00:56:26,080 --> 00:56:28,279
Speaker 1: have on the deer. But if you keep it on

1042
00:56:28,440 --> 00:56:32,600
Speaker 1: the steak, that connective tissue will separate as you cook

1043
00:56:33,000 --> 00:56:34,960
Speaker 1: and not soften enough, and you end up with this

1044
00:56:35,120 --> 00:56:38,800
Speaker 1: chewy part And nobody wants a chewy partner backstrap. But

1045
00:56:38,880 --> 00:56:42,040
Speaker 1: that's a personal call. Some people leave it on, and

1046
00:56:42,840 --> 00:56:44,960
Speaker 1: some people want chops because they want the bone in.

1047
00:56:45,840 --> 00:56:47,799
Speaker 1: So you need a saft for that. And in order

1048
00:56:47,880 --> 00:56:50,279
Speaker 1: to do that, a you're going to sacrifice your your

1049
00:56:50,320 --> 00:56:53,160
Speaker 1: dear ribs because you have to come down a bit

1050
00:56:53,400 --> 00:56:56,160
Speaker 1: off the ribs to get a nice proper chop. The

1051
00:56:56,280 --> 00:56:58,200
Speaker 1: second of all, you're gonna need to saw right through

1052
00:56:58,239 --> 00:57:01,960
Speaker 1: the center of the of the spot. Now, one of

1053
00:57:02,000 --> 00:57:04,440
Speaker 1: the problems with that is, especially in many states in

1054
00:57:04,520 --> 00:57:09,040
Speaker 1: whitetail country, you have chronic wasting disease, and in c

1055
00:57:09,320 --> 00:57:12,560
Speaker 1: w D areas, you know I've done a lot of

1056
00:57:12,640 --> 00:57:17,360
Speaker 1: research on it, and I'll happily keep leg bones in

1057
00:57:17,440 --> 00:57:19,760
Speaker 1: a c w D area, but I will not keep

1058
00:57:19,800 --> 00:57:21,920
Speaker 1: the spine or the head in those areas, because if

1059
00:57:22,080 --> 00:57:26,120
Speaker 1: if that priyon is gonna jump species, it's gonna come

1060
00:57:26,160 --> 00:57:29,880
Speaker 1: from the spinals polum. Interesting interesting note on that too,

1061
00:57:29,960 --> 00:57:33,200
Speaker 1: And this is still not a peer reviewed study, but

1062
00:57:33,320 --> 00:57:37,320
Speaker 1: study just came out that showed um. I believe I

1063
00:57:37,400 --> 00:57:39,160
Speaker 1: could be wrong on the details here, but the study

1064
00:57:39,240 --> 00:57:42,000
Speaker 1: showed I believe that it had jumped to mice that

1065
00:57:42,080 --> 00:57:46,400
Speaker 1: had been fed c w D positive meter or something

1066
00:57:46,440 --> 00:57:49,040
Speaker 1: of that kind. So there's a new article just came

1067
00:57:49,080 --> 00:57:52,120
Speaker 1: out last week saying that there's now the possibility that

1068
00:57:52,840 --> 00:57:54,520
Speaker 1: it might be able to jump to humans based on

1069
00:57:54,680 --> 00:57:56,680
Speaker 1: this research that you know, it doesn't sound it's been

1070
00:57:56,720 --> 00:57:58,800
Speaker 1: fully vetted yet, but just a possibility. So something to

1071
00:57:58,840 --> 00:58:01,520
Speaker 1: think about. Yeah, I mean, it's definitely something to worry about,

1072
00:58:01,640 --> 00:58:04,600
Speaker 1: you know. So, but you know, if you like chops,

1073
00:58:05,240 --> 00:58:07,080
Speaker 1: that's what you gotta do. And that's that is much

1074
00:58:07,120 --> 00:58:10,200
Speaker 1: more technical process than what most of us who butcher

1075
00:58:10,280 --> 00:58:12,760
Speaker 1: home new, which is to take the whole backstrap off

1076
00:58:12,840 --> 00:58:17,479
Speaker 1: and cook it as either lanes or medallion's um. Another

1077
00:58:17,560 --> 00:58:18,920
Speaker 1: thing that a lot of people don't do is they

1078
00:58:18,920 --> 00:58:21,600
Speaker 1: don't use the shank. They'll either feed the shank to

1079
00:58:21,640 --> 00:58:24,040
Speaker 1: the dog or they'll grind it for burger, which I

1080
00:58:24,080 --> 00:58:27,320
Speaker 1: think is a horrible mistake for two reasons. One, the

1081
00:58:27,360 --> 00:58:30,280
Speaker 1: shank is maybe it's not my favorite part of the deer,

1082
00:58:30,320 --> 00:58:33,320
Speaker 1: but it's up there because there is nothing better than

1083
00:58:33,440 --> 00:58:38,240
Speaker 1: braised venison shanks, because all of that horrific connective tissue

1084
00:58:38,600 --> 00:58:40,840
Speaker 1: that destroys your meat grinder when you're trying to turn

1085
00:58:40,840 --> 00:58:45,840
Speaker 1: it into burger softens really slow, and it makes the

1086
00:58:46,000 --> 00:58:48,760
Speaker 1: meat silky tasting and tastes like it's been based in

1087
00:58:48,920 --> 00:58:52,120
Speaker 1: fat even though it hasn't, And so when it eventually

1088
00:58:52,200 --> 00:58:56,160
Speaker 1: falls apart, it's it's just a miraculous piece of meat.

1089
00:58:56,200 --> 00:58:59,920
Speaker 1: There's nothing else like it on the deer. And basically,

1090
00:59:00,000 --> 00:59:03,160
Speaker 1: if you if you forget everything else about this entire podcast,

1091
00:59:03,880 --> 00:59:08,040
Speaker 1: don't grind your shanks. So, so that being said, then

1092
00:59:08,160 --> 00:59:09,680
Speaker 1: for someone who's trying to fare out how to do

1093
00:59:09,800 --> 00:59:13,160
Speaker 1: this with the shanks, how do you properly remove the

1094
00:59:13,280 --> 00:59:15,280
Speaker 1: meat from the shanks or how do you do that?

1095
00:59:15,360 --> 00:59:17,360
Speaker 1: Keep him on the bone. You saw him off at

1096
00:59:17,400 --> 00:59:19,520
Speaker 1: the joints and then you just cook and you braise

1097
00:59:19,600 --> 00:59:23,240
Speaker 1: that whole thing. And if it's a really giant deer, um,

1098
00:59:23,520 --> 00:59:26,120
Speaker 1: you cut it into very thick, like three inch wide

1099
00:59:26,920 --> 00:59:31,200
Speaker 1: discs like asabuco. Uh. Normally I only do that with

1100
00:59:31,600 --> 00:59:34,959
Speaker 1: with elker or moose. But a really giant white tail

1101
00:59:35,040 --> 00:59:38,360
Speaker 1: like a pound buck, yeah, you're probably gonna have to

1102
00:59:38,480 --> 00:59:40,880
Speaker 1: put that one into assabuco. But a typical dough or

1103
00:59:40,960 --> 00:59:44,000
Speaker 1: typical you know, work at horn or three by two

1104
00:59:44,160 --> 00:59:49,400
Speaker 1: or whatever. Um, now you can tell them from the west. U. Uh,

1105
00:59:49,720 --> 00:59:52,200
Speaker 1: those are gonna, those are gonna You're gonna braise them

1106
00:59:52,280 --> 00:59:56,640
Speaker 1: whole Interesting for the people out there who may not

1107
00:59:56,840 --> 01:00:02,400
Speaker 1: know what asabuko is like myself or brazing technique, what

1108
01:00:02,640 --> 01:00:06,080
Speaker 1: what are those two? So asabucco is a very classic

1109
01:00:06,160 --> 01:00:09,920
Speaker 1: Italian dish. It's done with a veal shank or a

1110
01:00:10,040 --> 01:00:12,720
Speaker 1: pork shank, and so the shanks on these bigger animals

1111
01:00:12,760 --> 01:00:15,120
Speaker 1: are so long you couldn't fim in a pot. So

1112
01:00:15,240 --> 01:00:17,560
Speaker 1: what they do is they have taken this long shank

1113
01:00:18,240 --> 01:00:21,640
Speaker 1: and they've sliced it cross wise, so you get essentially

1114
01:00:21,640 --> 01:00:23,760
Speaker 1: a bone in the middle, and then all of the

1115
01:00:24,040 --> 01:00:27,000
Speaker 1: shank muscles around it, and it's a it's a cylindrical

1116
01:00:27,120 --> 01:00:30,680
Speaker 1: piece of meat and they braise that and it's a

1117
01:00:30,800 --> 01:00:32,440
Speaker 1: it's you can get two or three off of an

1118
01:00:32,480 --> 01:00:36,000
Speaker 1: elk shank, for example, and it's it's a way to

1119
01:00:36,160 --> 01:00:39,120
Speaker 1: enjoy that meat, you know, without having a you know,

1120
01:00:39,480 --> 01:00:42,320
Speaker 1: an eighteen inch shank looking for the right pot to

1121
01:00:42,400 --> 01:00:44,680
Speaker 1: fit it in. UM. So it's it's it's sort of

1122
01:00:44,720 --> 01:00:49,360
Speaker 1: borne out of necessity. Brazing. UM is you know, you

1123
01:00:49,400 --> 01:00:52,880
Speaker 1: can separate stewing from raising, and that the piece of

1124
01:00:53,000 --> 01:00:56,680
Speaker 1: meat in the in a braise is not submerged. So

1125
01:00:56,840 --> 01:00:59,840
Speaker 1: you've got, um, a pot, say a Dutch oven, and

1126
01:01:00,000 --> 01:01:03,200
Speaker 1: you've got onions and vegetables and some sort of liquid

1127
01:01:03,240 --> 01:01:06,600
Speaker 1: and whatever, and you stick your meat in there. Usually

1128
01:01:06,680 --> 01:01:10,560
Speaker 1: you've browned it first, um, and then it will you know,

1129
01:01:10,640 --> 01:01:13,600
Speaker 1: you nest it in these vegetables and liquid, and then

1130
01:01:13,640 --> 01:01:15,880
Speaker 1: you cover the cover the pot and then you let

1131
01:01:15,960 --> 01:01:18,600
Speaker 1: it cook really slow, either in the oven or on

1132
01:01:18,680 --> 01:01:20,840
Speaker 1: the stovetop, until the meat wants to fall off the

1133
01:01:20,920 --> 01:01:23,520
Speaker 1: bone and you serve it as a piece of meat.

1134
01:01:24,120 --> 01:01:27,280
Speaker 1: So so a braize is going to be short ribs

1135
01:01:28,000 --> 01:01:32,280
Speaker 1: or you know, beef cheeks or a shank or a

1136
01:01:32,400 --> 01:01:35,360
Speaker 1: shoulder roast where you're served a big piece of meat

1137
01:01:35,600 --> 01:01:38,600
Speaker 1: that you then cut from. Whereas a stew, you're gonna

1138
01:01:38,880 --> 01:01:42,440
Speaker 1: separate the meat into bite sized pieces. And I'm assuming

1139
01:01:42,480 --> 01:01:45,160
Speaker 1: most everyone knows this, but just in case, the shank

1140
01:01:45,320 --> 01:01:47,120
Speaker 1: is that you know, that's the part of the leg

1141
01:01:47,480 --> 01:01:51,120
Speaker 1: below the quarter above where you cut off the bottom

1142
01:01:51,160 --> 01:01:56,800
Speaker 1: foot section exactly. UM. So for for times psach, I

1143
01:01:56,840 --> 01:01:58,360
Speaker 1: want to I want to fast forward a little bit

1144
01:01:58,360 --> 01:02:00,400
Speaker 1: in the process. Let's say we've removed the back extracts,

1145
01:02:00,440 --> 01:02:02,400
Speaker 1: we remove the tender loins, We've pulled off the front

1146
01:02:02,440 --> 01:02:06,400
Speaker 1: and back quarters. Um. This is one piece that I've

1147
01:02:06,440 --> 01:02:09,800
Speaker 1: struggled with is once I've got my quarters, specifically my

1148
01:02:09,960 --> 01:02:12,320
Speaker 1: my hind quarter, I feel like I always do an

1149
01:02:12,360 --> 01:02:16,200
Speaker 1: awful job of them breaking down that quarter into steaks

1150
01:02:16,320 --> 01:02:19,000
Speaker 1: or roasts appropriately. I've I always feel like I butcher

1151
01:02:19,080 --> 01:02:22,120
Speaker 1: it quote unquote not the way I want to butcher it.

1152
01:02:22,680 --> 01:02:25,400
Speaker 1: Do you have a recommended I've heard there's you know,

1153
01:02:25,520 --> 01:02:29,160
Speaker 1: follow follow the muscle um pieces. But can you walk

1154
01:02:29,200 --> 01:02:31,080
Speaker 1: us through that a little bit? I can. Well, let me,

1155
01:02:31,200 --> 01:02:34,200
Speaker 1: let's let's do the front shoulder real quick. If the froshhoulders,

1156
01:02:34,280 --> 01:02:38,920
Speaker 1: big stu meatter grind. If it's really big, like on

1157
01:02:39,000 --> 01:02:41,000
Speaker 1: an elk, that's a whole different story for another day.

1158
01:02:41,360 --> 01:02:43,760
Speaker 1: But for a typical white tail, Um, if it's a

1159
01:02:43,880 --> 01:02:48,680
Speaker 1: small animal, I will actually save them whole embrace, whole shoulders.

1160
01:02:48,840 --> 01:02:52,240
Speaker 1: It's really a great winter meal for four, but bigger

1161
01:02:52,320 --> 01:02:55,600
Speaker 1: ones like you imagine your pot when you're breaking the

1162
01:02:55,640 --> 01:02:58,080
Speaker 1: animal down, Like if you're if your deer is small enough,

1163
01:02:58,120 --> 01:03:00,160
Speaker 1: we're like, hey, that shoulder will fit my pot, my

1164
01:03:00,240 --> 01:03:03,680
Speaker 1: roasting pan. Keep it whole. Um. If it's too big,

1165
01:03:03,760 --> 01:03:07,600
Speaker 1: then break it down. So anyway, with the back legs, Um,

1166
01:03:08,840 --> 01:03:10,840
Speaker 1: so you've got a leg, you've taken the shank off,

1167
01:03:10,920 --> 01:03:13,000
Speaker 1: and so you now basically have our face with a

1168
01:03:13,040 --> 01:03:15,600
Speaker 1: giant leg of lamp is basically what it looks like.

1169
01:03:17,000 --> 01:03:18,720
Speaker 1: What you want to do is you you want to

1170
01:03:18,840 --> 01:03:23,560
Speaker 1: put your set your knife down and use your fingers

1171
01:03:24,360 --> 01:03:27,040
Speaker 1: to run along the seams and all the connective tissue

1172
01:03:27,440 --> 01:03:30,080
Speaker 1: and separate everything with your fingers as best you can.

1173
01:03:31,160 --> 01:03:32,840
Speaker 1: And you might need to pick up your knife to

1174
01:03:33,040 --> 01:03:35,200
Speaker 1: to break a little bit of silver skin here and there.

1175
01:03:35,840 --> 01:03:38,200
Speaker 1: But if you start with just your fingers just trying

1176
01:03:38,240 --> 01:03:41,320
Speaker 1: to just work in that back leg to work. I

1177
01:03:41,400 --> 01:03:44,360
Speaker 1: work those different muscles apart from each other. You will

1178
01:03:44,400 --> 01:03:49,320
Speaker 1: go a long way to doing it correctly. Um. One

1179
01:03:49,400 --> 01:03:53,320
Speaker 1: thing that American butchers tend to do and in my opinion, wrong,

1180
01:03:54,280 --> 01:03:57,120
Speaker 1: is they will just use a saw and just cut

1181
01:03:57,200 --> 01:04:01,360
Speaker 1: meat into basic shapes. If you break a hind leg

1182
01:04:01,440 --> 01:04:04,400
Speaker 1: down into its constituent parts, what you end up with

1183
01:04:04,640 --> 01:04:08,800
Speaker 1: our whole cuts of meat that are free of sinew,

1184
01:04:09,800 --> 01:04:13,400
Speaker 1: and they cook better. You can slice them easy. You

1185
01:04:13,480 --> 01:04:16,440
Speaker 1: can serve them rare if you want so. I mean

1186
01:04:16,480 --> 01:04:19,120
Speaker 1: the problem with like a regular typical leg roast is

1187
01:04:19,160 --> 01:04:21,320
Speaker 1: if it's got a bunch of muscles in it and

1188
01:04:21,440 --> 01:04:24,120
Speaker 1: you cook it rare, all of that connective tissue has

1189
01:04:24,200 --> 01:04:27,200
Speaker 1: not broken down, so it's gonna break your teeth, or

1190
01:04:27,240 --> 01:04:28,840
Speaker 1: at the very least, it's going to be very cheap

1191
01:04:28,920 --> 01:04:34,360
Speaker 1: dental floss, you know. But this process separates them all,

1192
01:04:34,760 --> 01:04:36,880
Speaker 1: so then you you know where the grain of that

1193
01:04:37,040 --> 01:04:38,960
Speaker 1: roast is. You end up getting three big roast off

1194
01:04:39,040 --> 01:04:41,160
Speaker 1: behind leg. You get what I call a football roast

1195
01:04:41,320 --> 01:04:43,800
Speaker 1: because it looks like a football. It's the rump. You

1196
01:04:43,920 --> 01:04:47,120
Speaker 1: get a nice big what looks like a tri tip,

1197
01:04:47,360 --> 01:04:51,360
Speaker 1: you know, a big thick, triangular cut roast. And then

1198
01:04:51,440 --> 01:04:53,680
Speaker 1: you get a kind of a roast that's shaped like

1199
01:04:53,720 --> 01:04:57,520
Speaker 1: a trapezoid. Uh, you know, weird for for you know,

1200
01:04:57,680 --> 01:05:01,160
Speaker 1: four sided angular thing that has a great grain to it,

1201
01:05:01,840 --> 01:05:04,400
Speaker 1: and those are your four big roasts. Then you'll get

1202
01:05:04,600 --> 01:05:06,919
Speaker 1: what I call the hidden tenderloin, which on a beef

1203
01:05:06,960 --> 01:05:10,800
Speaker 1: would be the eye round. Uh. It's it's attached to

1204
01:05:10,960 --> 01:05:13,440
Speaker 1: the side of one of these roasts, and it's a cylinder.

1205
01:05:14,200 --> 01:05:16,480
Speaker 1: That's the trickiest piece to cut off because that one

1206
01:05:16,520 --> 01:05:18,760
Speaker 1: won't come off with your fingers. You have to use

1207
01:05:18,840 --> 01:05:22,240
Speaker 1: that that thin flame knife for that thin bladed knife

1208
01:05:22,600 --> 01:05:27,560
Speaker 1: to just work the work the silver skin that separates it. Now,

1209
01:05:27,960 --> 01:05:31,080
Speaker 1: what are you looking for? You're looking for what essentially

1210
01:05:31,160 --> 01:05:36,280
Speaker 1: looks like cobwebs, you know, that connective tissue that connects

1211
01:05:36,320 --> 01:05:40,120
Speaker 1: those different roasts together on the leg are all put

1212
01:05:40,240 --> 01:05:44,800
Speaker 1: together by a cobwebby membrane, and your fingers will be

1213
01:05:44,840 --> 01:05:48,439
Speaker 1: able to separate it. So if I've got this leg,

1214
01:05:48,720 --> 01:05:51,040
Speaker 1: first thing I do shanks off it's off the body.

1215
01:05:51,560 --> 01:05:54,000
Speaker 1: What I'm gonna do is gonna take the inside of

1216
01:05:54,160 --> 01:05:56,640
Speaker 1: the leg so you'll be able to remember what's the

1217
01:05:56,720 --> 01:05:58,640
Speaker 1: outside with the inside. So you take the inside of

1218
01:05:58,640 --> 01:06:02,040
Speaker 1: the leg and you'll see a seam, a line of

1219
01:06:02,200 --> 01:06:07,240
Speaker 1: sinew roughly paralleling the ball socket to where the knee is.

1220
01:06:08,760 --> 01:06:11,880
Speaker 1: Take your knife and then cut down so the point

1221
01:06:11,920 --> 01:06:16,240
Speaker 1: of your knife is tapping the femur. Go and run

1222
01:06:16,320 --> 01:06:18,360
Speaker 1: that seam. Go tap tap tap tap tap tap tap

1223
01:06:18,400 --> 01:06:21,400
Speaker 1: tap tap all the way down. So you basically laid

1224
01:06:21,480 --> 01:06:24,560
Speaker 1: open that leg. Now you're gonna have to use the

1225
01:06:24,760 --> 01:06:28,880
Speaker 1: very point of your knife to essentially free the bone

1226
01:06:30,120 --> 01:06:32,600
Speaker 1: from the rest of the leg. You're not bothering with

1227
01:06:32,680 --> 01:06:36,200
Speaker 1: the individuals yet, you're freeing the bone from the leg.

1228
01:06:36,680 --> 01:06:38,320
Speaker 1: If you want, if you want to see a video

1229
01:06:38,360 --> 01:06:41,520
Speaker 1: of this, look up videos on how to debone a

1230
01:06:41,600 --> 01:06:45,480
Speaker 1: leg of lamb. It's exactly the same process, and that

1231
01:06:45,600 --> 01:06:47,560
Speaker 1: gets you started. And once you have that bone out,

1232
01:06:47,920 --> 01:06:50,640
Speaker 1: then you use your fingers and you can separate virtually

1233
01:06:50,720 --> 01:06:56,800
Speaker 1: everything with with no knives. Interesting. I definitely need to

1234
01:06:57,080 --> 01:06:59,040
Speaker 1: watch a video to make sure I do a cleaner

1235
01:06:59,160 --> 01:07:01,600
Speaker 1: job of doing this, because I tend to just hack

1236
01:07:01,680 --> 01:07:04,200
Speaker 1: and pull and I'm not sure if that's ideal. And

1237
01:07:04,280 --> 01:07:07,840
Speaker 1: that's fine, I mean, eventually, eventually you you will memorize

1238
01:07:07,960 --> 01:07:10,080
Speaker 1: the geography of a hind leg and by the way,

1239
01:07:10,120 --> 01:07:13,200
Speaker 1: they they're all the same pigs, the same elks, the

1240
01:07:13,280 --> 01:07:17,760
Speaker 1: same deers, the same So let's say we've we've pulled

1241
01:07:17,800 --> 01:07:20,680
Speaker 1: out these separate pieces, and we want to make some

1242
01:07:20,800 --> 01:07:22,560
Speaker 1: of them and some of it cut into steaks. Do

1243
01:07:22,640 --> 01:07:25,280
Speaker 1: you recommend I've heard some people just keep these whole pieces,

1244
01:07:25,560 --> 01:07:27,400
Speaker 1: freeze them, and then when they want to make a

1245
01:07:27,440 --> 01:07:31,040
Speaker 1: steak they actually cut off either a thought out piece

1246
01:07:31,080 --> 01:07:33,280
Speaker 1: and cut the individual steaks they want off, or other

1247
01:07:33,320 --> 01:07:36,600
Speaker 1: people will cut them mistakes now and then individually freeze them.

1248
01:07:36,640 --> 01:07:39,400
Speaker 1: Do you have a preference on that. I tend to

1249
01:07:39,520 --> 01:07:41,640
Speaker 1: not do that. I tend to cook whole roasts and

1250
01:07:41,720 --> 01:07:43,959
Speaker 1: then slice it like a London broil or roast beef.

1251
01:07:44,280 --> 01:07:47,200
Speaker 1: But if I were to make steaks, I would probably Well,

1252
01:07:47,240 --> 01:07:48,720
Speaker 1: I mean, here's the thing. I mean, it's how many

1253
01:07:48,720 --> 01:07:51,480
Speaker 1: people are you serving? If you're serving one or two, yeah,

1254
01:07:51,560 --> 01:07:54,840
Speaker 1: you're gonna have to portion them beforehand, if you're planning,

1255
01:07:54,960 --> 01:07:56,640
Speaker 1: if like, if you look at a roast like hey,

1256
01:07:56,720 --> 01:08:00,280
Speaker 1: that'll serve for freeze the whole roast and then cut it. Yeah.

1257
01:08:00,800 --> 01:08:02,320
Speaker 1: But I mean it's just it's just how how many

1258
01:08:02,360 --> 01:08:05,280
Speaker 1: people are you serving? Dan? What do you do. Do

1259
01:08:05,360 --> 01:08:06,840
Speaker 1: you like to cut your stakes up first or do

1260
01:08:06,880 --> 01:08:09,400
Speaker 1: you freeze the whole thing? Yeah? We do. We do

1261
01:08:09,560 --> 01:08:13,840
Speaker 1: a lot of um individuals, meaning we will we will

1262
01:08:13,920 --> 01:08:18,400
Speaker 1: cut the steak or the portion based off what kind

1263
01:08:18,439 --> 01:08:21,640
Speaker 1: of meal we want, label the packages as such, and

1264
01:08:21,720 --> 01:08:23,320
Speaker 1: then you know, if we want to roast, we pull

1265
01:08:23,360 --> 01:08:25,120
Speaker 1: a roast out of the freezer. If we want steaks,

1266
01:08:25,280 --> 01:08:28,080
Speaker 1: we pull the stakes out of the freezer. Yeah. Now,

1267
01:08:28,720 --> 01:08:30,360
Speaker 1: you know one thing I haven't tried. You know, I've

1268
01:08:30,439 --> 01:08:32,880
Speaker 1: done a butcher number of deer now, but I haven't

1269
01:08:32,920 --> 01:08:38,320
Speaker 1: done is try to actually process some of my venison

1270
01:08:38,439 --> 01:08:41,800
Speaker 1: into sausages or broths. How difficult is that, Hank? And

1271
01:08:41,920 --> 01:08:43,639
Speaker 1: is that something that the average guy can pull off

1272
01:08:43,680 --> 01:08:48,400
Speaker 1: with a few basic tools? No, Um, you need in

1273
01:08:48,560 --> 01:08:51,800
Speaker 1: order to do it. Your processors are always going to

1274
01:08:51,840 --> 01:08:54,120
Speaker 1: be better than you at it until you decide that

1275
01:08:54,160 --> 01:08:56,680
Speaker 1: you want to be good at it. Um. And if

1276
01:08:56,720 --> 01:08:58,280
Speaker 1: you decide that you want to be good at it,

1277
01:08:58,600 --> 01:09:01,120
Speaker 1: you need to get a meek grinder and a sausage

1278
01:09:01,120 --> 01:09:05,320
Speaker 1: stuffer and you have to say, hey, I want to

1279
01:09:05,360 --> 01:09:07,479
Speaker 1: be a good sausage maker and put some mental energy

1280
01:09:07,560 --> 01:09:11,760
Speaker 1: into it. Um. I can't tell you how many horrendous

1281
01:09:12,200 --> 01:09:15,000
Speaker 1: venicin sausages I've had by people who haven't really paid

1282
01:09:15,040 --> 01:09:18,280
Speaker 1: attention to the process. It's not rocket science at all,

1283
01:09:18,880 --> 01:09:23,880
Speaker 1: but it's something that people spend their lives perfecting, and

1284
01:09:23,920 --> 01:09:28,599
Speaker 1: you need to respect that. So um at the very

1285
01:09:28,760 --> 01:09:32,280
Speaker 1: least by the grinder attachment to your kitchen aid if

1286
01:09:32,400 --> 01:09:35,479
Speaker 1: if you've got one better is to buy an actual

1287
01:09:35,560 --> 01:09:39,200
Speaker 1: meat grinder, because then you can make your own venison burger. Um.

1288
01:09:40,240 --> 01:09:42,080
Speaker 1: I mean I make all that stuff, I make brons,

1289
01:09:42,160 --> 01:09:44,760
Speaker 1: I make salami, I mean, I dry cure everything. But

1290
01:09:45,240 --> 01:09:49,680
Speaker 1: it's one of those things where can really have some

1291
01:09:49,880 --> 01:09:54,080
Speaker 1: unpleasant results unless you pay attention and and do things correctly.

1292
01:09:55,000 --> 01:09:58,360
Speaker 1: Speaking of grinding, um, lots of folks like to grind

1293
01:09:58,439 --> 01:10:01,960
Speaker 1: their own venison hamburger, and one of the popular things

1294
01:10:02,040 --> 01:10:03,680
Speaker 1: to do a lot of times with burger, especially if

1295
01:10:03,680 --> 01:10:06,200
Speaker 1: you bring into a processor, they'll add some additional fat

1296
01:10:06,280 --> 01:10:08,840
Speaker 1: from another animal, pork fat, beef fat, something like that.

1297
01:10:09,280 --> 01:10:11,760
Speaker 1: Do you recommend doing that when you're processing deer at home?

1298
01:10:11,840 --> 01:10:14,040
Speaker 1: And if so, you know what kind of fat, what amount.

1299
01:10:15,360 --> 01:10:18,360
Speaker 1: The only reason to not put pork fat into your

1300
01:10:18,439 --> 01:10:22,080
Speaker 1: burger is if you're a Muslim. Well there you go

1301
01:10:22,840 --> 01:10:25,839
Speaker 1: you know. I mean, people put beef fat in sometimes.

1302
01:10:25,960 --> 01:10:28,639
Speaker 1: But the problem with beef fat is it tastes like beef,

1303
01:10:29,439 --> 01:10:32,240
Speaker 1: so you're venison burger no longer tastes like venison burger.

1304
01:10:32,280 --> 01:10:36,040
Speaker 1: It tastes like burger. Pork fats neutral and it has

1305
01:10:36,080 --> 01:10:39,880
Speaker 1: a really great melting point. And a case in point

1306
01:10:39,960 --> 01:10:43,799
Speaker 1: I just got. I was just given a big block

1307
01:10:44,040 --> 01:10:47,000
Speaker 1: of ground elk from a friend and I had it

1308
01:10:47,120 --> 01:10:48,840
Speaker 1: was in butcher paper, and I had no idea what

1309
01:10:48,960 --> 01:10:50,400
Speaker 1: was in side. So I thought it out and oh,

1310
01:10:51,000 --> 01:10:57,120
Speaker 1: oh oh, it's roughly ground and there's no fat in it,

1311
01:10:58,040 --> 01:11:00,479
Speaker 1: and there's a ton of s in you in it.

1312
01:11:00,800 --> 01:11:05,120
Speaker 1: So it was it was virtually unusable. Fortunately I could

1313
01:11:05,200 --> 01:11:07,479
Speaker 1: make jerky out of it, so which is what I did.

1314
01:11:07,960 --> 01:11:10,799
Speaker 1: And you could use it as the base for spaghetti,

1315
01:11:10,840 --> 01:11:15,680
Speaker 1: sauce or for chili. But I guarantee you if you

1316
01:11:15,720 --> 01:11:19,000
Speaker 1: want to make a real burger, um, you need fat

1317
01:11:19,080 --> 01:11:21,240
Speaker 1: in the grind, and you need it fat of at

1318
01:11:21,400 --> 01:11:26,720
Speaker 1: least makes a better burger. And for sausage you're looking

1319
01:11:26,760 --> 01:11:34,240
Speaker 1: about or three. So the every butcher I know who

1320
01:11:34,520 --> 01:11:38,679
Speaker 1: cares about his sausages put sport fat on him. Yeah,

1321
01:11:39,280 --> 01:11:42,320
Speaker 1: some people we do. Sometimes we grind up bacon right

1322
01:11:42,360 --> 01:11:45,320
Speaker 1: in there. Is that something you remend? In fact, I

1323
01:11:45,680 --> 01:11:51,719
Speaker 1: love I love venison burgers that are ground with bacon

1324
01:11:51,880 --> 01:11:56,320
Speaker 1: ends when you do it right away. So let's say

1325
01:11:56,360 --> 01:11:58,759
Speaker 1: I'm having a party and I'm gonna make venison burgers.

1326
01:11:59,200 --> 01:12:02,320
Speaker 1: I will grab a bunch of meat out and I'll

1327
01:12:02,320 --> 01:12:03,880
Speaker 1: figure out what the weight it is, and I'll grind

1328
01:12:03,960 --> 01:12:06,240
Speaker 1: it with bacon ends and then make those burgers. You

1329
01:12:06,320 --> 01:12:11,400
Speaker 1: know that day it's a surpassingly awesome burger because you've

1330
01:12:11,400 --> 01:12:13,040
Speaker 1: got some of the flavor in there, you've got some

1331
01:12:13,120 --> 01:12:16,599
Speaker 1: of the smoke in there. The reason you don't grind

1332
01:12:16,720 --> 01:12:21,519
Speaker 1: your venison with bacon ends and then freeze it, it's

1333
01:12:21,560 --> 01:12:25,200
Speaker 1: only it's only because I'm kind of a burger Nazi, Okay.

1334
01:12:25,960 --> 01:12:29,280
Speaker 1: So the problem with doing that is this, the salt

1335
01:12:29,400 --> 01:12:33,599
Speaker 1: in the bacon will start to denature in the venisine.

1336
01:12:34,720 --> 01:12:38,280
Speaker 1: And the difference between a burger and sausages is precisely

1337
01:12:38,400 --> 01:12:42,599
Speaker 1: that every all of the best burger places in the world,

1338
01:12:43,120 --> 01:12:44,759
Speaker 1: and it could be down the street at a diner,

1339
01:12:45,439 --> 01:12:47,880
Speaker 1: the meats the meat, the salt goes on top of

1340
01:12:47,920 --> 01:12:50,439
Speaker 1: the meat, and you cook the meat. The salt is

1341
01:12:50,479 --> 01:12:53,400
Speaker 1: not in the burger. The salt is on the burger,

1342
01:12:54,080 --> 01:12:55,880
Speaker 1: and that's what makes a burger a burger, and it

1343
01:12:55,960 --> 01:12:58,639
Speaker 1: gives you that texture that you're all looking for. When

1344
01:12:58,680 --> 01:13:01,280
Speaker 1: you have the salt in the in the burger grind,

1345
01:13:01,800 --> 01:13:05,160
Speaker 1: it starts to denature the proteins and it starts to

1346
01:13:06,320 --> 01:13:09,200
Speaker 1: form what's called maya sin, which is to meet what

1347
01:13:09,640 --> 01:13:13,320
Speaker 1: what gluten is to bread. It binds it together, which

1348
01:13:13,400 --> 01:13:15,439
Speaker 1: is why, like we can bite into a sausage, and

1349
01:13:15,520 --> 01:13:19,280
Speaker 1: a good sausage isn't crumbling. A good burger is just

1350
01:13:19,439 --> 01:13:23,960
Speaker 1: barely held together. And that fundamental difference is why I

1351
01:13:24,080 --> 01:13:26,800
Speaker 1: add salt late in the process. And it's I mean,

1352
01:13:26,880 --> 01:13:30,000
Speaker 1: this is high cooking. This is like restaurant stuff. And

1353
01:13:30,400 --> 01:13:33,400
Speaker 1: I know if you grind your venison with vacon ends

1354
01:13:33,439 --> 01:13:35,320
Speaker 1: and you make burgers out of it, they'll be fine.

1355
01:13:35,920 --> 01:13:38,160
Speaker 1: I've done it. They're just better if you do it

1356
01:13:38,320 --> 01:13:40,599
Speaker 1: right away. It's good to know. And that's why we're

1357
01:13:40,600 --> 01:13:43,840
Speaker 1: talking to you, because we're looking for these these next

1358
01:13:43,960 --> 01:13:47,519
Speaker 1: level pieces of information that can really take our venison

1359
01:13:47,560 --> 01:13:49,280
Speaker 1: cooking to the next level. And I think that is

1360
01:13:49,320 --> 01:13:52,680
Speaker 1: a perfect transition then to the cooking aspect, which is

1361
01:13:53,160 --> 01:13:55,240
Speaker 1: you know, the most fun part of this whole process.

1362
01:13:55,320 --> 01:13:59,000
Speaker 1: I personally think I really enjoy the cooking aspect. But Dan,

1363
01:13:59,479 --> 01:14:01,599
Speaker 1: I want to give you the first cooking question for Hank. Here,

1364
01:14:01,640 --> 01:14:04,439
Speaker 1: what's on your mind? Well, the very first thing that

1365
01:14:04,560 --> 01:14:07,320
Speaker 1: comes to mind is, I'll be honest with you. I

1366
01:14:07,439 --> 01:14:12,719
Speaker 1: am not good at, let's say, knowing whether it's whether

1367
01:14:12,800 --> 01:14:15,920
Speaker 1: it's a steak like a beef steak or um or

1368
01:14:15,960 --> 01:14:20,080
Speaker 1: a deer steak or or anything, especially for venison. I

1369
01:14:20,200 --> 01:14:24,760
Speaker 1: tend to overcook my food, as you know, like like

1370
01:14:25,120 --> 01:14:27,479
Speaker 1: like beef. You know, it's like you can't just throw

1371
01:14:27,560 --> 01:14:32,120
Speaker 1: it on the grill. What is I guess, what is

1372
01:14:32,160 --> 01:14:35,640
Speaker 1: a recommendation. Let's say you're cooking steaks. What is the

1373
01:14:35,880 --> 01:14:37,960
Speaker 1: what is is there a time? Is there a thickness

1374
01:14:38,040 --> 01:14:41,559
Speaker 1: that you should you should cut your steaks? Get talk

1375
01:14:41,600 --> 01:14:49,080
Speaker 1: to me? Help me, help help Dan. There we go

1376
01:14:49,280 --> 01:14:52,800
Speaker 1: number two, number two. Yeah, this is this is the

1377
01:14:52,840 --> 01:14:56,800
Speaker 1: best episode yet. All right, So here's the thing. I

1378
01:14:56,960 --> 01:15:00,519
Speaker 1: cook backstraps, so which means I will cook light of

1379
01:15:00,920 --> 01:15:03,559
Speaker 1: those are the only steaks I cook because everything else

1380
01:15:03,600 --> 01:15:05,680
Speaker 1: I cook as a roast. So let's just deal with

1381
01:15:05,760 --> 01:15:09,120
Speaker 1: backstrap and you can extrapolate from that. So I typically

1382
01:15:09,160 --> 01:15:11,360
Speaker 1: will cook a length of backstrap about a foot to

1383
01:15:11,479 --> 01:15:15,640
Speaker 1: eighteen inches long. And the first thing that I do

1384
01:15:15,840 --> 01:15:17,559
Speaker 1: is like, hey, I want to cook backstraps, so it's

1385
01:15:17,600 --> 01:15:20,280
Speaker 1: thought right, So I pull it out of the refrigerator

1386
01:15:20,320 --> 01:15:22,439
Speaker 1: and salt the heck out of it. I make it

1387
01:15:22,600 --> 01:15:26,320
Speaker 1: rain on the backstrap and let it sit there at

1388
01:15:26,400 --> 01:15:29,639
Speaker 1: room temperature a solid thirty minutes and even an hour

1389
01:15:29,880 --> 01:15:34,320
Speaker 1: is fine. Why because otherwise you're gonna get what's called

1390
01:15:34,360 --> 01:15:36,760
Speaker 1: black and blue. You know, you cook the outside, but

1391
01:15:36,840 --> 01:15:40,080
Speaker 1: the center will be you know, icy cold. There are

1392
01:15:40,200 --> 01:15:42,040
Speaker 1: exceptions to this, and I'll get to that in a minute.

1393
01:15:42,080 --> 01:15:45,680
Speaker 1: But if you're dealing with a good steak or a backstrap, right,

1394
01:15:46,000 --> 01:15:47,639
Speaker 1: and what I mean by a good steak is at

1395
01:15:47,720 --> 01:15:49,960
Speaker 1: least an inch inch and a half two inches thick,

1396
01:15:50,600 --> 01:15:53,280
Speaker 1: I mean it kind of you've gone to all this

1397
01:15:53,400 --> 01:15:57,040
Speaker 1: trouble to hunt your deer and and put really quality

1398
01:15:57,080 --> 01:16:00,759
Speaker 1: meat on your own table. Why would you cook thin steaks?

1399
01:16:00,920 --> 01:16:04,400
Speaker 1: Do you buy thin steaks? I hope not, because it's

1400
01:16:04,479 --> 01:16:06,200
Speaker 1: a rib by that's less than an inch inch and

1401
01:16:06,200 --> 01:16:08,840
Speaker 1: a half of what thick is not worth buying. And

1402
01:16:09,080 --> 01:16:10,840
Speaker 1: so I mean you want a steak that like makes

1403
01:16:10,880 --> 01:16:15,240
Speaker 1: you an American, right, So you want some thickness to it,

1404
01:16:15,280 --> 01:16:17,879
Speaker 1: and but that requires the meat to come to room temperature.

1405
01:16:18,479 --> 01:16:20,880
Speaker 1: So you salt it and that makes that What that

1406
01:16:21,040 --> 01:16:23,719
Speaker 1: does is that starts to get that seasoning. It starts

1407
01:16:23,760 --> 01:16:27,280
Speaker 1: to get things going. What you do is the you

1408
01:16:27,640 --> 01:16:29,479
Speaker 1: you throw it on the grill and you and you

1409
01:16:29,560 --> 01:16:31,360
Speaker 1: cook it in the usual way. And what that means

1410
01:16:31,400 --> 01:16:32,880
Speaker 1: it's just you know, you're nice, you're getting a nice

1411
01:16:32,960 --> 01:16:35,040
Speaker 1: char on it. Well, let's just say it's on the grill.

1412
01:16:36,040 --> 01:16:38,800
Speaker 1: Slap it on the grill and don't mess with it

1413
01:16:39,120 --> 01:16:43,439
Speaker 1: for depending on how your your fire is, at least

1414
01:16:43,479 --> 01:16:46,200
Speaker 1: three or four or five minutes. Just don't touch it.

1415
01:16:46,960 --> 01:16:48,920
Speaker 1: Let the fire do its job. Same thing with a

1416
01:16:49,000 --> 01:16:51,639
Speaker 1: frying pan. If you've got a sizzling in a pan,

1417
01:16:51,960 --> 01:16:54,200
Speaker 1: let the pan do its job. Have you ever had

1418
01:16:54,240 --> 01:16:56,200
Speaker 1: a steak that you're cooking and you're trying to flip

1419
01:16:56,240 --> 01:17:00,280
Speaker 1: it and it's stuck to the bottom. Yeah, you didn't,

1420
01:17:00,320 --> 01:17:03,160
Speaker 1: you were messing with it. When it's ready, it will

1421
01:17:03,240 --> 01:17:07,280
Speaker 1: come clean. Mhm. Well, if it's not ready, it'll stick.

1422
01:17:08,439 --> 01:17:10,920
Speaker 1: That happens with fish, happens with meat. It's a it's

1423
01:17:10,920 --> 01:17:13,720
Speaker 1: a true reason in cooking and so many flip it

1424
01:17:14,000 --> 01:17:18,439
Speaker 1: only once. Here's the secret. I used to work steak

1425
01:17:18,520 --> 01:17:23,080
Speaker 1: station in a steakhouse. Right, So we seared the crap

1426
01:17:23,280 --> 01:17:26,160
Speaker 1: out of one side of everybody's steak so it will

1427
01:17:26,200 --> 01:17:30,880
Speaker 1: look beautiful. The other side was raw, So if you

1428
01:17:30,960 --> 01:17:33,639
Speaker 1: wanted a rare steak, the other side only got cooked

1429
01:17:33,640 --> 01:17:36,280
Speaker 1: for like a minute. If you wanted a medium, got

1430
01:17:36,360 --> 01:17:38,439
Speaker 1: cooked for maybe three or four minutes. If you want

1431
01:17:38,479 --> 01:17:41,280
Speaker 1: a medium, well four or five minutes. If you wanted well,

1432
01:17:41,560 --> 01:17:43,320
Speaker 1: we would give you one of the steaks that somebody

1433
01:17:43,400 --> 01:17:50,040
Speaker 1: sent back earlier. Um yeah, I mean who, I mean really,

1434
01:17:50,080 --> 01:17:52,559
Speaker 1: who wants to eat a steak well done? This is horrible?

1435
01:17:52,640 --> 01:17:54,880
Speaker 1: I mean it's someone angel dies if you do that.

1436
01:17:55,000 --> 01:17:58,439
Speaker 1: This is not the point of a steak. And so

1437
01:17:59,320 --> 01:18:01,880
Speaker 1: once you get it to where it looks good, how

1438
01:18:01,960 --> 01:18:04,519
Speaker 1: do you know if it's correctly cooked in the center.

1439
01:18:05,120 --> 01:18:07,640
Speaker 1: So this is this is radio. So I'm going to

1440
01:18:07,720 --> 01:18:10,920
Speaker 1: ask you to hold out your hand. Now I want

1441
01:18:10,960 --> 01:18:14,880
Speaker 1: you to, with your other hand, touch the base of

1442
01:18:14,960 --> 01:18:17,040
Speaker 1: your thumb, that big pad at the base of your thumb.

1443
01:18:17,880 --> 01:18:21,799
Speaker 1: It should be soft and gucci, right it is. Okay,

1444
01:18:22,560 --> 01:18:25,679
Speaker 1: that's what raw meat feels like. Now, touch your thumb

1445
01:18:25,840 --> 01:18:29,920
Speaker 1: to your forefinger. Just touch them. Now touch that same spot.

1446
01:18:30,960 --> 01:18:35,640
Speaker 1: It's a little firmer, isn't it it is? That's rare go.

1447
01:18:35,840 --> 01:18:39,680
Speaker 1: One finger in. See it's firmer still but still got

1448
01:18:39,840 --> 01:18:44,720
Speaker 1: it's still got give. That's a solid medium. One more

1449
01:18:44,800 --> 01:18:47,280
Speaker 1: fur finger in is medium well. And then if you

1450
01:18:47,360 --> 01:18:49,120
Speaker 1: touch your pinky, just do this, just for the sake

1451
01:18:49,160 --> 01:18:51,080
Speaker 1: of argument, touch your pinky to your thumb and now

1452
01:18:51,160 --> 01:18:52,720
Speaker 1: touch that pad. See how as hard as a rock.

1453
01:18:52,960 --> 01:18:59,640
Speaker 1: That's how dan steak taste. That is. I think I

1454
01:18:59,720 --> 01:19:02,479
Speaker 1: think you posted this on your website at some point,

1455
01:19:02,560 --> 01:19:04,720
Speaker 1: Is that right, Hank, Yeah, that's it's it's called the

1456
01:19:04,800 --> 01:19:08,240
Speaker 1: finger test for doneness. Yes, and I read that, and

1457
01:19:08,280 --> 01:19:10,800
Speaker 1: I've used this since that point, and I've showed people

1458
01:19:10,800 --> 01:19:13,720
Speaker 1: and it makes me seem like the smartest, most culinarily

1459
01:19:13,920 --> 01:19:16,760
Speaker 1: you know, premier person around. I'm doing this hand thing

1460
01:19:16,800 --> 01:19:18,599
Speaker 1: and people are very impressed. So thank you for giving

1461
01:19:18,640 --> 01:19:20,760
Speaker 1: me a little party trick. It's a Jedi. It's a

1462
01:19:20,840 --> 01:19:25,800
Speaker 1: Jedi trick. Yes, it is. So continue anything else when

1463
01:19:25,840 --> 01:19:28,479
Speaker 1: you know on that front. So that's I mean, so

1464
01:19:28,560 --> 01:19:31,000
Speaker 1: all right, So it's cooked perfectly. Now you have a choice.

1465
01:19:33,479 --> 01:19:37,479
Speaker 1: Normally I will let the meat rest for however many

1466
01:19:37,560 --> 01:19:40,560
Speaker 1: minutes it cooked, minimum of five maximum. I mean a

1467
01:19:40,600 --> 01:19:42,560
Speaker 1: big giant roast can take twenty minutes to rest, but

1468
01:19:42,960 --> 01:19:46,080
Speaker 1: typical steak five to ten minutes rest. Now, normally that's

1469
01:19:46,120 --> 01:19:48,599
Speaker 1: what I do, because what's going on in the interior

1470
01:19:48,640 --> 01:19:50,640
Speaker 1: of the steak is heat has caused all of the

1471
01:19:50,720 --> 01:19:54,280
Speaker 1: molecules inside that meat to just start jumping around. They're

1472
01:19:54,439 --> 01:19:57,320
Speaker 1: imagine like a basketball game and fast forward, and that's

1473
01:19:57,320 --> 01:19:59,519
Speaker 1: what they're all doing. So if you were to cut

1474
01:19:59,560 --> 01:20:02,000
Speaker 1: that steak and half at that moment, everybody's going to

1475
01:20:02,080 --> 01:20:04,840
Speaker 1: run out and run all over your cutting board, which

1476
01:20:04,920 --> 01:20:08,800
Speaker 1: is normally no bueno. So when you rest the meat,

1477
01:20:09,560 --> 01:20:12,240
Speaker 1: you slow down the action of that basketball game until

1478
01:20:12,320 --> 01:20:14,439
Speaker 1: finally things are in slow motion, and then when you

1479
01:20:14,479 --> 01:20:16,000
Speaker 1: cut the meat, you don't get a lot of moisture

1480
01:20:16,040 --> 01:20:18,920
Speaker 1: loss and it stays in the meat. On that topic

1481
01:20:19,000 --> 01:20:22,160
Speaker 1: really fast, Hank, I've always been told this, I've always

1482
01:20:22,200 --> 01:20:24,960
Speaker 1: read this. It always pains me, though, to let the

1483
01:20:25,000 --> 01:20:26,680
Speaker 1: meat sit there, and I'm always worried. You know, it

1484
01:20:26,800 --> 01:20:29,240
Speaker 1: cools so quickly. Do you do you keep it covered

1485
01:20:29,320 --> 01:20:31,080
Speaker 1: or covered limit and foil or something or am I

1486
01:20:31,120 --> 01:20:32,519
Speaker 1: just was to let it rest on the counter and

1487
01:20:32,640 --> 01:20:36,160
Speaker 1: let that natural cooling happen. I let it rest. Um.

1488
01:20:36,320 --> 01:20:39,800
Speaker 1: The only reason to uh, to code it or to

1489
01:20:39,960 --> 01:20:42,240
Speaker 1: cover it, and they call it tinting it in foil

1490
01:20:43,280 --> 01:20:45,080
Speaker 1: is if you let's say you took out a length

1491
01:20:45,120 --> 01:20:47,000
Speaker 1: of back strap. Let's you cooked it. You thought you

1492
01:20:47,080 --> 01:20:49,360
Speaker 1: had it where it was, and you cut a slice

1493
01:20:49,400 --> 01:20:52,200
Speaker 1: off and like, oh no, it's undercooked. Tend it with foil.

1494
01:20:52,600 --> 01:20:54,720
Speaker 1: That will hold that how you heat in and you'll

1495
01:20:54,920 --> 01:20:58,160
Speaker 1: you'll step up one level, so if it was too rare,

1496
01:20:58,680 --> 01:21:00,439
Speaker 1: it'll go up to medium rare. You'll be able to

1497
01:21:00,479 --> 01:21:03,960
Speaker 1: serve it. But in general, you keep it, you know,

1498
01:21:04,040 --> 01:21:06,040
Speaker 1: you just let it go. You let it go. And

1499
01:21:06,240 --> 01:21:09,160
Speaker 1: and if you're really that worried, which nobody notices anyway,

1500
01:21:09,200 --> 01:21:11,960
Speaker 1: because it's still gonna be warmer than room temperature um.

1501
01:21:12,479 --> 01:21:15,639
Speaker 1: But if you're really worried, have a nice sauce. It's

1502
01:21:15,640 --> 01:21:19,479
Speaker 1: piping hot, and that will that will you know, they'll

1503
01:21:19,560 --> 01:21:21,599
Speaker 1: they'll even if it's a cold steak and you serve

1504
01:21:21,640 --> 01:21:23,559
Speaker 1: a piping hot sauce over it, no one will notice.

1505
01:21:25,320 --> 01:21:28,240
Speaker 1: So you can cut it and serve it right away,

1506
01:21:28,960 --> 01:21:31,439
Speaker 1: but only if you want all those juices to come

1507
01:21:31,479 --> 01:21:34,120
Speaker 1: out to be the sauce for whatever it is that

1508
01:21:34,200 --> 01:21:37,599
Speaker 1: you're serving it with. That's the only reason you don't

1509
01:21:37,640 --> 01:21:40,840
Speaker 1: rest a steak. So Danny feel like you're prepared now

1510
01:21:40,920 --> 01:21:43,200
Speaker 1: for the next events and steak, well, I'm gonna give

1511
01:21:43,200 --> 01:21:46,080
Speaker 1: it a try. Let me give you one tip though,

1512
01:21:46,120 --> 01:21:47,760
Speaker 1: if you've got a lot of guys will do like

1513
01:21:47,880 --> 01:21:51,640
Speaker 1: butterfly steaks, or the processor will send them back with

1514
01:21:51,760 --> 01:21:56,800
Speaker 1: some thin namby pamby half inch caught thick steak thing,

1515
01:21:57,479 --> 01:21:58,920
Speaker 1: and you're like, well, what am I supposed to do now?

1516
01:21:59,080 --> 01:22:01,760
Speaker 1: Right when the meat is thin like that? And this

1517
01:22:02,000 --> 01:22:04,760
Speaker 1: this holds very true with flank steak. I caught all

1518
01:22:04,800 --> 01:22:08,960
Speaker 1: the flank steak off my dear um. Flank steak or

1519
01:22:09,120 --> 01:22:12,200
Speaker 1: a very thin regular steak needs to be cooked cold

1520
01:22:13,400 --> 01:22:16,519
Speaker 1: because by the time you get a really nice seer

1521
01:22:16,640 --> 01:22:21,200
Speaker 1: on it, the interial will be overcooked. So it's possible, Dan,

1522
01:22:21,320 --> 01:22:24,120
Speaker 1: that your steaks are too thin and you're cooking it right,

1523
01:22:24,360 --> 01:22:27,320
Speaker 1: except the interior is getting too warm by the time

1524
01:22:27,360 --> 01:22:29,800
Speaker 1: you get that nice crust. If that's the case, go

1525
01:22:30,040 --> 01:22:34,360
Speaker 1: from refrigerator to flame right away. But I only do

1526
01:22:34,479 --> 01:22:35,960
Speaker 1: that if the meat is a half an inch thick

1527
01:22:36,040 --> 01:22:42,240
Speaker 1: or thinner. Interesting, So how about the next most popular

1528
01:22:42,360 --> 01:22:45,120
Speaker 1: meal in America the hamburger? Can you walk us through

1529
01:22:45,160 --> 01:22:48,880
Speaker 1: the perfect grilled events and hamburg absolutely? Um. I have

1530
01:22:49,680 --> 01:22:55,840
Speaker 1: a huge discourse on burgers on the website called It's

1531
01:22:55,880 --> 01:22:58,200
Speaker 1: Just Why Venison Burger Recipe, So if you google venison

1532
01:22:58,240 --> 01:23:01,120
Speaker 1: burger you'll find it and it goes through all of

1533
01:23:01,200 --> 01:23:03,559
Speaker 1: this detail. But I'll run it through quickly right now.

1534
01:23:04,920 --> 01:23:07,200
Speaker 1: Like I said before, that the salt goes on the

1535
01:23:07,240 --> 01:23:12,479
Speaker 1: outside of the burger. Um. If you are cooking in

1536
01:23:12,800 --> 01:23:18,320
Speaker 1: a on a frying pan, a coarse ground burger is

1537
01:23:18,439 --> 01:23:22,080
Speaker 1: tends to be better. If you are cooking on a grill,

1538
01:23:23,000 --> 01:23:26,840
Speaker 1: a fine grind venison is better because it holds together

1539
01:23:26,920 --> 01:23:30,120
Speaker 1: better and forms a more cohesive crust. And the thing

1540
01:23:30,160 --> 01:23:34,599
Speaker 1: about a good burger is that a good burger holds

1541
01:23:34,680 --> 01:23:39,600
Speaker 1: together barely. It's like a crab cake, you know, like

1542
01:23:39,640 --> 01:23:42,200
Speaker 1: a crab cake should just barely hold together, shouldn't be gummy.

1543
01:23:43,080 --> 01:23:45,639
Speaker 1: And so you know, when you make your burger patties,

1544
01:23:46,000 --> 01:23:48,600
Speaker 1: you know you're not needing bread, You're just kind of

1545
01:23:48,640 --> 01:23:52,800
Speaker 1: bringing them together. And and that crusts is one of

1546
01:23:52,840 --> 01:23:56,400
Speaker 1: the key things that keeps your burger together so to

1547
01:23:56,600 --> 01:23:59,120
Speaker 1: get it on the on the bun. And so if

1548
01:23:59,120 --> 01:24:02,120
Speaker 1: you overwork it, then it's gonna get tough, it's gonna

1549
01:24:02,160 --> 01:24:04,600
Speaker 1: get more sausage like. It'll still be okay, but it

1550
01:24:04,600 --> 01:24:07,360
Speaker 1: won't be perfect. The next thing you do when you

1551
01:24:07,439 --> 01:24:09,760
Speaker 1: make your your patties is, you know you make your

1552
01:24:09,800 --> 01:24:14,160
Speaker 1: regular patty, use your fingers to indent the whole center

1553
01:24:14,240 --> 01:24:17,000
Speaker 1: of the patty, so the center of the patty should

1554
01:24:17,040 --> 01:24:19,240
Speaker 1: not be as thick as the edges of the patty

1555
01:24:20,000 --> 01:24:22,400
Speaker 1: when you put it on the grill. Now, why do

1556
01:24:22,479 --> 01:24:24,920
Speaker 1: you do that. The reason you do that is because

1557
01:24:25,160 --> 01:24:28,000
Speaker 1: the second it hits the grill, the meat will contract.

1558
01:24:29,040 --> 01:24:31,479
Speaker 1: And if it contracts and you don't have that indent,

1559
01:24:32,000 --> 01:24:34,200
Speaker 1: what you get is kind of an egg shaped burger.

1560
01:24:34,600 --> 01:24:37,640
Speaker 1: We've all had them. It's mom's Braunosurus burger from when

1561
01:24:37,680 --> 01:24:42,120
Speaker 1: you and so you get this egg shaped burger and

1562
01:24:42,160 --> 01:24:44,000
Speaker 1: it's just weird and you can't get your mouth around it,

1563
01:24:44,040 --> 01:24:46,040
Speaker 1: and the interior is not cooked and blah blah blah.

1564
01:24:46,520 --> 01:24:51,920
Speaker 1: Make that indentation and you will have nice level burgers. Finally,

1565
01:24:52,560 --> 01:24:58,000
Speaker 1: there's no science that shows that flipping it only once matters,

1566
01:24:58,560 --> 01:25:00,479
Speaker 1: So you can flip it as many times as you want.

1567
01:25:00,840 --> 01:25:03,240
Speaker 1: I just find in terms of getting it off the

1568
01:25:03,400 --> 01:25:08,240
Speaker 1: grill cleanly, I use a fish spatula, which is a

1569
01:25:08,640 --> 01:25:11,200
Speaker 1: hyper thin spatulor with something of a blade on the

1570
01:25:11,280 --> 01:25:13,639
Speaker 1: front of it. Um, you can buy them on Amazon.

1571
01:25:13,720 --> 01:25:16,639
Speaker 1: You can buy them in like william Snowmar or any

1572
01:25:16,720 --> 01:25:19,920
Speaker 1: kind of decent restaurant supply store, but Amazon is probably

1573
01:25:19,920 --> 01:25:22,840
Speaker 1: your best bet. And what that does is that's super thin,

1574
01:25:23,320 --> 01:25:25,600
Speaker 1: and you can you can get underneath your burger to

1575
01:25:25,680 --> 01:25:27,880
Speaker 1: make sure that it's not sticking, and then you can

1576
01:25:27,920 --> 01:25:32,519
Speaker 1: flip it that way. Um. Finally, don't don't dick with

1577
01:25:32,640 --> 01:25:35,040
Speaker 1: it too much. I mean, you know, it should be

1578
01:25:35,120 --> 01:25:38,200
Speaker 1: meat and fat and salt and then that's it. And

1579
01:25:38,280 --> 01:25:40,400
Speaker 1: then when it comes off the grill, then you can

1580
01:25:40,439 --> 01:25:42,280
Speaker 1: do whatever you want to it. Then you can put

1581
01:25:42,360 --> 01:25:44,760
Speaker 1: pepper on it or cagn seasoning on any number of

1582
01:25:44,800 --> 01:25:49,120
Speaker 1: toppings that you want. But burgers that have stuff in

1583
01:25:49,280 --> 01:25:54,480
Speaker 1: the grind, they're okay, but they're not that perfect American

1584
01:25:55,000 --> 01:25:59,000
Speaker 1: burger that that all of us are seeking. That is

1585
01:25:59,080 --> 01:26:02,680
Speaker 1: only meat and fat and fire. That sounds like the

1586
01:26:02,720 --> 01:26:06,080
Speaker 1: recipe for a good night right there. Well, and then

1587
01:26:06,120 --> 01:26:10,400
Speaker 1: you need beer. Yeah, that's true. Speaking of beer, Dan,

1588
01:26:10,640 --> 01:26:12,960
Speaker 1: you got another cooking question for for Hank. Here, I'm

1589
01:26:12,960 --> 01:26:15,720
Speaker 1: gonna give you the next one, all right, So like

1590
01:26:16,880 --> 01:26:19,040
Speaker 1: believe it or not, Mark, you may think I'm some

1591
01:26:19,200 --> 01:26:24,760
Speaker 1: dirt bag from Iowa, but Wisconsin, you're just a bullhead eater.

1592
01:26:26,880 --> 01:26:28,519
Speaker 1: You got the nail on the head right there, Hank.

1593
01:26:30,000 --> 01:26:33,519
Speaker 1: But okay, So me and my wife we really like wine.

1594
01:26:34,560 --> 01:26:37,160
Speaker 1: Is there a particular style of wine or kind of

1595
01:26:37,280 --> 01:26:44,519
Speaker 1: type of wine that that you would recommend with venison? Yes? Um.

1596
01:26:45,640 --> 01:26:48,160
Speaker 1: Now let me preface this by saying, drink what you want.

1597
01:26:48,840 --> 01:26:52,200
Speaker 1: Um there are you know? If you want Chardonnay with

1598
01:26:52,280 --> 01:26:55,040
Speaker 1: your venison, you like it, drink it? No, you know, no,

1599
01:26:55,479 --> 01:26:58,240
Speaker 1: no normal person will make fun of you. But if

1600
01:26:58,320 --> 01:27:01,880
Speaker 1: you're if you're to do you know what I think

1601
01:27:01,920 --> 01:27:05,160
Speaker 1: are the best pairings. It does depend on how you're

1602
01:27:05,160 --> 01:27:06,840
Speaker 1: cooking your venison. But let's just go back to the

1603
01:27:06,840 --> 01:27:10,839
Speaker 1: steak or the burger. Um burger. It's kind of casual.

1604
01:27:11,160 --> 01:27:17,120
Speaker 1: And I like a zinfandel um as infidel, probably from

1605
01:27:17,520 --> 01:27:21,840
Speaker 1: the Sierra Nevada Foothills or Napa or Sonoma. The load

1606
01:27:21,880 --> 01:27:24,000
Speaker 1: eyes ins tend to be a little heavy and syrupy,

1607
01:27:24,520 --> 01:27:26,640
Speaker 1: and I don't think they go out with food, but

1608
01:27:26,760 --> 01:27:29,920
Speaker 1: a nice infandel is a good sort of outdoor red

1609
01:27:30,000 --> 01:27:35,799
Speaker 1: wine date night or special occasion. There's a French wine

1610
01:27:36,120 --> 01:27:41,240
Speaker 1: that's called chateauneuf du pap um, and it's the word

1611
01:27:41,560 --> 01:27:46,560
Speaker 1: chateau and then an e U f d apostrophe p

1612
01:27:46,840 --> 01:27:49,320
Speaker 1: a p e. It's basically the pope's wine is what

1613
01:27:49,439 --> 01:27:53,960
Speaker 1: it translates to. More or less. It is a knockout

1614
01:27:54,479 --> 01:27:59,160
Speaker 1: with venison in any game for that matter. And like wine,

1615
01:27:59,520 --> 01:28:02,759
Speaker 1: like beb moh wines and more like any decent place

1616
01:28:02,880 --> 01:28:06,519
Speaker 1: that has wine will have one um a coat drone blend.

1617
01:28:06,680 --> 01:28:09,720
Speaker 1: Another French wine is a really good choice. A Spanish

1618
01:28:09,880 --> 01:28:13,280
Speaker 1: rioja is a really good choice, and those I've seen

1619
01:28:13,320 --> 01:28:16,479
Speaker 1: in supermarkets all over the country. If you're looking for

1620
01:28:16,600 --> 01:28:22,400
Speaker 1: California varieties, it's really kind of up to you. I

1621
01:28:22,439 --> 01:28:26,840
Speaker 1: mean there's not a lot of you know, I've had

1622
01:28:26,880 --> 01:28:30,160
Speaker 1: some cabs that were really good with venison steak. But

1623
01:28:30,240 --> 01:28:32,240
Speaker 1: then again, I have had some peanut noires that were

1624
01:28:32,280 --> 01:28:34,439
Speaker 1: really good, and and those are sort of your your

1625
01:28:34,479 --> 01:28:37,720
Speaker 1: two ends of the red spectrum. And if it's me,

1626
01:28:39,400 --> 01:28:42,080
Speaker 1: I kind of like the Spanish wines and the Italian

1627
01:28:42,160 --> 01:28:44,920
Speaker 1: wines and the French wines. But that's because I grew

1628
01:28:45,000 --> 01:28:46,519
Speaker 1: up in the East Coast, and even though I live

1629
01:28:46,560 --> 01:28:50,519
Speaker 1: in California, the trader is to say, um, I'm kind

1630
01:28:50,520 --> 01:28:52,280
Speaker 1: of going with it. I'm kind of going with those

1631
01:28:52,320 --> 01:28:56,519
Speaker 1: French ones. And they're just their wines to be drunk

1632
01:28:56,680 --> 01:28:59,200
Speaker 1: with food, and a lot of the California wines are

1633
01:28:59,240 --> 01:29:02,639
Speaker 1: wines to be drunk by themselves. It's say, next time

1634
01:29:02,640 --> 01:29:04,720
Speaker 1: you're in the doghouse, Dan, you now know what to do.

1635
01:29:05,800 --> 01:29:08,800
Speaker 1: Oh yeah, total wine shop in order chate to pop

1636
01:29:09,560 --> 01:29:13,120
Speaker 1: and bring it home. And it's it's money. Everybody loves

1637
01:29:13,160 --> 01:29:15,080
Speaker 1: that wine as long as it cook the steak the

1638
01:29:15,160 --> 01:29:18,720
Speaker 1: right way, Dan, Right, I could blow the whole night

1639
01:29:20,360 --> 01:29:26,360
Speaker 1: that you don't want her non on cardboard. So so

1640
01:29:26,479 --> 01:29:31,000
Speaker 1: what about this hank. If there were two or sorry,

1641
01:29:31,200 --> 01:29:35,800
Speaker 1: three preparations of venison that every single deer hunter should

1642
01:29:35,840 --> 01:29:38,960
Speaker 1: have like nailed down, perfected, like these are three like

1643
01:29:39,280 --> 01:29:42,200
Speaker 1: just staples, what would you say those three staples of

1644
01:29:42,240 --> 01:29:47,240
Speaker 1: preparations should be, Well, we've talked to this, cooking steaks,

1645
01:29:47,560 --> 01:29:51,240
Speaker 1: cooking burgers. The third would be h to master a

1646
01:29:51,400 --> 01:29:55,920
Speaker 1: stew um stum me could be any part of the

1647
01:29:55,960 --> 01:29:59,080
Speaker 1: animal from the neck to the shoulder, to trim to whatever.

1648
01:30:00,080 --> 01:30:04,559
Speaker 1: And it's not just throwing everything in the pot. Any

1649
01:30:04,880 --> 01:30:07,519
Speaker 1: Any good stew is built like a house. There are

1650
01:30:07,640 --> 01:30:11,120
Speaker 1: foundations and there are you know, filler ease that you

1651
01:30:11,240 --> 01:30:13,960
Speaker 1: put on on the end. And the structure of a

1652
01:30:14,080 --> 01:30:17,719
Speaker 1: stew is now it varies, but this will get you started.

1653
01:30:18,439 --> 01:30:21,600
Speaker 1: Brown your meat in some sort of fat, you know,

1654
01:30:22,080 --> 01:30:26,599
Speaker 1: large butter olive oil you choose. Don't crowd the pan

1655
01:30:26,720 --> 01:30:28,479
Speaker 1: when you're doing it. A lot of guys will throw

1656
01:30:28,560 --> 01:30:29,920
Speaker 1: in all the meat that they're going to use right

1657
01:30:29,960 --> 01:30:33,160
Speaker 1: at the pigett go well there's there's too much moisture

1658
01:30:33,160 --> 01:30:34,800
Speaker 1: in the pan. Then you're gonna steam the meat and

1659
01:30:34,880 --> 01:30:37,479
Speaker 1: not brown it. So you have to take your time

1660
01:30:38,040 --> 01:30:40,080
Speaker 1: and put in maybe a dozen pieces of meat at

1661
01:30:40,080 --> 01:30:43,240
Speaker 1: a time and brown them well, I mean, like get

1662
01:30:43,280 --> 01:30:45,880
Speaker 1: a good crust on them, and then set him aside,

1663
01:30:46,040 --> 01:30:48,200
Speaker 1: and then just keep running through and doing it until

1664
01:30:48,360 --> 01:30:51,519
Speaker 1: your meat is nice and brown. Then you throw in

1665
01:30:51,560 --> 01:30:56,400
Speaker 1: your onions maybe you know, carrots, celery, garlic, whatever, and

1666
01:30:56,479 --> 01:30:58,160
Speaker 1: then what you do is you throw that in the pan,

1667
01:30:58,240 --> 01:31:00,960
Speaker 1: which will have all this brown stuff on the bottom

1668
01:31:01,000 --> 01:31:03,960
Speaker 1: of it, which you want. The French call it fond

1669
01:31:04,400 --> 01:31:06,639
Speaker 1: which is, you know, basically French for really good stuff

1670
01:31:06,680 --> 01:31:11,240
Speaker 1: on the bottom of a pan, like it is, it's

1671
01:31:11,280 --> 01:31:15,759
Speaker 1: it's loosely translated. But but what happens is the moisture

1672
01:31:15,800 --> 01:31:18,280
Speaker 1: from all those vegetables loosens up all of that crusty

1673
01:31:18,320 --> 01:31:21,040
Speaker 1: stuff on the bottom of the pan and adds flavor.

1674
01:31:21,720 --> 01:31:23,800
Speaker 1: So once the vegetables are nice and soft, you can

1675
01:31:23,840 --> 01:31:25,400
Speaker 1: brown them too if you want, but you have to

1676
01:31:25,479 --> 01:31:28,960
Speaker 1: soften them at least. Throw the meat back in, throw

1677
01:31:29,160 --> 01:31:32,920
Speaker 1: some bourbon, or throw some wine in, or throw some

1678
01:31:33,080 --> 01:31:36,240
Speaker 1: beer in, and let that boil for a little bit

1679
01:31:36,320 --> 01:31:39,080
Speaker 1: to get the alcohol off, and then you throw in

1680
01:31:39,280 --> 01:31:43,400
Speaker 1: water or stock, and then you let that simmer until

1681
01:31:43,479 --> 01:31:45,920
Speaker 1: the meat is tender. Now there's a there's a trick

1682
01:31:46,040 --> 01:31:49,479
Speaker 1: to venison stews. I guarantee you guys have both have

1683
01:31:49,600 --> 01:31:53,120
Speaker 1: had a venison stew where the meat looked really nice,

1684
01:31:53,520 --> 01:31:57,400
Speaker 1: but it was kind of dry and chalky on the inside. True,

1685
01:31:57,479 --> 01:32:00,960
Speaker 1: all right, Yeah, So there's two ways to defeat that.

1686
01:32:01,360 --> 01:32:05,599
Speaker 1: One is Cajun. One is Mexican. So the Cajun way,

1687
01:32:06,240 --> 01:32:08,559
Speaker 1: if you've ever been in to Cajun country, it had

1688
01:32:08,560 --> 01:32:13,160
Speaker 1: a sauce pecan, a sauce. Peacan is essentially any animal

1689
01:32:13,680 --> 01:32:16,759
Speaker 1: chopped in a little bit of pieces and then cooked

1690
01:32:16,800 --> 01:32:19,560
Speaker 1: in a gumbo like kind of a kind of a

1691
01:32:19,720 --> 01:32:25,719
Speaker 1: stew that is brilliant. If you cut the meat small

1692
01:32:25,880 --> 01:32:28,000
Speaker 1: enough and I'm talking like the size of your thumbnail.

1693
01:32:28,960 --> 01:32:31,880
Speaker 1: First of all, you don't have to brown it. And

1694
01:32:32,560 --> 01:32:37,719
Speaker 1: when it gets tender, the surface to mass, the surface

1695
01:32:37,760 --> 01:32:40,439
Speaker 1: to mass ratio of the meat to the rest of

1696
01:32:40,520 --> 01:32:44,120
Speaker 1: the stew is small enough so that you do not

1697
01:32:44,360 --> 01:32:49,040
Speaker 1: get that set sensation of dryness. So you follow so

1698
01:32:49,160 --> 01:32:51,360
Speaker 1: like when you have a big chunk of venison stew,

1699
01:32:51,920 --> 01:32:54,040
Speaker 1: the outside of that venison stew is gonna taste great

1700
01:32:54,040 --> 01:32:57,000
Speaker 1: because it's infused with all the stew. The center's not,

1701
01:32:58,320 --> 01:33:00,640
Speaker 1: so that's where you get that check hawkiness and that

1702
01:33:00,840 --> 01:33:03,599
Speaker 1: sort of tacky mouth feel when you if you cut

1703
01:33:03,640 --> 01:33:07,120
Speaker 1: it small, it's it's totally coated with a with the

1704
01:33:07,200 --> 01:33:10,439
Speaker 1: stew and it's wonderful. So that's one trick. The other

1705
01:33:10,520 --> 01:33:13,880
Speaker 1: trick is what Cajuns do, or what Mexicans do with

1706
01:33:14,120 --> 01:33:18,560
Speaker 1: barbicoa or with carnitas. You cut big chunks, you know,

1707
01:33:18,760 --> 01:33:21,479
Speaker 1: like chunks the size of your hand, and then stew

1708
01:33:21,640 --> 01:33:24,000
Speaker 1: that until it wants to fall apart, and then you

1709
01:33:24,080 --> 01:33:25,960
Speaker 1: take two forks and shred the heck out of it.

1710
01:33:26,960 --> 01:33:28,760
Speaker 1: And then then you shred the meat and throw that

1711
01:33:28,880 --> 01:33:31,000
Speaker 1: back in the stew, and then every fiber of the

1712
01:33:31,040 --> 01:33:33,519
Speaker 1: meats coated with your stew, and it's super tender and

1713
01:33:33,600 --> 01:33:36,840
Speaker 1: moist and everybody will love it. That's the second thing

1714
01:33:36,880 --> 01:33:40,040
Speaker 1: you should remember, other than don't grind your shanks, cut

1715
01:33:40,120 --> 01:33:42,800
Speaker 1: it small, or shred it, and your you will make

1716
01:33:43,040 --> 01:33:45,840
Speaker 1: no matter what recipe you use for your venisone stew,

1717
01:33:46,120 --> 01:33:49,240
Speaker 1: it will improve a hundred times. And that's something I've

1718
01:33:49,280 --> 01:33:51,679
Speaker 1: never I've never heard that before, so this isn't great.

1719
01:33:53,600 --> 01:33:56,000
Speaker 1: I have one real quick question. I know we're coming

1720
01:33:56,080 --> 01:34:00,240
Speaker 1: up on time here pretty soon, but side dishes. Is

1721
01:34:00,280 --> 01:34:03,639
Speaker 1: there any how about your favorite side dishes for hamburgers

1722
01:34:03,680 --> 01:34:07,760
Speaker 1: and your favorite side dishes for steaks. Well, for burgers,

1723
01:34:08,720 --> 01:34:11,080
Speaker 1: you don't want to go to fancy, So in the

1724
01:34:11,200 --> 01:34:14,200
Speaker 1: high summer, I do a tomato salad. I pulled tomatoes

1725
01:34:14,240 --> 01:34:17,240
Speaker 1: off my garden, mix them with sweet red onions, a

1726
01:34:17,400 --> 01:34:20,479
Speaker 1: clove of garlic, whatever herb happens to be growing in

1727
01:34:20,560 --> 01:34:24,040
Speaker 1: the garden. Maybe some mozzarella cheese is little mozzarella cheese balls,

1728
01:34:24,120 --> 01:34:25,960
Speaker 1: you know what I mean. You can get them the

1729
01:34:26,000 --> 01:34:29,320
Speaker 1: supermarket and then um some olive oil and that's it.

1730
01:34:29,520 --> 01:34:32,639
Speaker 1: Call it a day. Um. Potato salad is really good,

1731
01:34:32,880 --> 01:34:35,000
Speaker 1: you know. I mean it's people like to hate on

1732
01:34:35,080 --> 01:34:38,439
Speaker 1: potato salad is being kind of ghetto. But a really

1733
01:34:38,520 --> 01:34:43,200
Speaker 1: good potato salad, I mean, make your own, make it yourself,

1734
01:34:43,400 --> 01:34:45,519
Speaker 1: make a really good one, and people like, damn, that's

1735
01:34:45,520 --> 01:34:48,040
Speaker 1: a good potato salad, you know. And I mean it's

1736
01:34:48,080 --> 01:34:49,759
Speaker 1: it's a burger. You don't want to go all picking

1737
01:34:49,800 --> 01:34:52,840
Speaker 1: in the air with it. Um. So with steaks, you

1738
01:34:52,960 --> 01:34:55,880
Speaker 1: can go pinking in the air if you want. And

1739
01:34:56,800 --> 01:34:59,120
Speaker 1: you've gotta have some kind of a starch, I think.

1740
01:34:59,400 --> 01:35:03,080
Speaker 1: And usually I will do in the winter, like if

1741
01:35:03,120 --> 01:35:06,720
Speaker 1: it's season, I'll do a wild rice peel off. So

1742
01:35:07,080 --> 01:35:09,759
Speaker 1: I'll cook some wild rice and I'll cook some regular

1743
01:35:09,840 --> 01:35:11,880
Speaker 1: rice and mix them. You gotta cook them separate because

1744
01:35:11,880 --> 01:35:15,560
Speaker 1: they cook different, uh. And then whatever you want in

1745
01:35:15,600 --> 01:35:19,920
Speaker 1: the pilaf, you know, onions, cranberries, little bits of per

1746
01:35:19,960 --> 01:35:25,200
Speaker 1: simmon um, you know, something sweet, something crunchy, usually like

1747
01:35:25,320 --> 01:35:28,080
Speaker 1: a black walnuts. I'll throw in a peel off. I'll

1748
01:35:28,160 --> 01:35:31,599
Speaker 1: throw dried cranberries and a peel off and then something

1749
01:35:31,880 --> 01:35:34,000
Speaker 1: something you know, like a parsley or whatever. And that's

1750
01:35:34,040 --> 01:35:39,120
Speaker 1: a really classy, easy side dish to do. Green salad

1751
01:35:39,320 --> 01:35:41,960
Speaker 1: always good with the steak, especially because steaks tend to

1752
01:35:42,000 --> 01:35:46,320
Speaker 1: be kind of rich. Um. But usually the side dishes

1753
01:35:46,400 --> 01:35:50,200
Speaker 1: are something that is very very seasonal, you know, roasted beats,

1754
01:35:50,280 --> 01:35:54,519
Speaker 1: maybe roasted root vegetables. There's another good idea, uh in

1755
01:35:54,600 --> 01:35:59,400
Speaker 1: the springtime morrele mushrooms and wild onions. You can't can't

1756
01:35:59,439 --> 01:36:02,479
Speaker 1: do for that, but it's it'll change month to month,

1757
01:36:02,640 --> 01:36:07,560
Speaker 1: year to year. All that sounds amazing. And you know,

1758
01:36:07,640 --> 01:36:09,800
Speaker 1: like Dan said, we we have used up a lot

1759
01:36:09,840 --> 01:36:12,080
Speaker 1: of your time here, so I want to be respectful

1760
01:36:12,080 --> 01:36:13,840
Speaker 1: of that and let you go here. But I've got

1761
01:36:14,720 --> 01:36:17,960
Speaker 1: one more question. Um, I really, I literally probably could

1762
01:36:17,960 --> 01:36:19,920
Speaker 1: spend like three more hours talking to Hank because I'm

1763
01:36:19,920 --> 01:36:22,040
Speaker 1: just fascinated by this stuff. That well, let's go back

1764
01:36:22,120 --> 01:36:24,600
Speaker 1: on in October. That's where that kickstarters coming on for

1765
01:36:24,680 --> 01:36:26,479
Speaker 1: this next book. Yeah, I would. I would love to

1766
01:36:26,600 --> 01:36:28,280
Speaker 1: do that because I think there's a lot more we

1767
01:36:28,360 --> 01:36:30,040
Speaker 1: haven't got to cover that I love to We just

1768
01:36:30,120 --> 01:36:32,760
Speaker 1: kind of cover a couple of these basics. Um, two

1769
01:36:32,800 --> 01:36:35,040
Speaker 1: more questions. Actually one is about something you just mentioned,

1770
01:36:35,120 --> 01:36:37,640
Speaker 1: but the first one really quickly. We've talked about the

1771
01:36:37,680 --> 01:36:39,960
Speaker 1: basics that that we that we need to know. But

1772
01:36:40,080 --> 01:36:44,960
Speaker 1: if there was one dish that's out of people's comfort zone,

1773
01:36:45,000 --> 01:36:49,240
Speaker 1: adventurous unique that people might be a little intimidated by

1774
01:36:49,439 --> 01:36:51,320
Speaker 1: or scared of, or something like that, what's the one

1775
01:36:51,880 --> 01:36:56,679
Speaker 1: adventurous dish that you would recommend our listeners to finally try. Okay,

1776
01:36:56,960 --> 01:36:59,000
Speaker 1: you you laid the gauntlet down, I'll pick it up.

1777
01:37:00,640 --> 01:37:07,760
Speaker 1: Barbacoa with a doze head. WHOA, yeah, see are you

1778
01:37:07,840 --> 01:37:13,000
Speaker 1: eating the brains too? Right? So? But are you eating

1779
01:37:13,040 --> 01:37:15,800
Speaker 1: the brains too? I usually leave them out because they're

1780
01:37:15,840 --> 01:37:17,320
Speaker 1: hard to get out. But it's all the meat that's

1781
01:37:17,360 --> 01:37:20,479
Speaker 1: on top of the head and the tongue. And if

1782
01:37:20,520 --> 01:37:23,720
Speaker 1: you've if you've ever had real Mexican barberica, it is

1783
01:37:23,880 --> 01:37:27,519
Speaker 1: slow cooked meat off of a cow's head or a

1784
01:37:27,560 --> 01:37:30,559
Speaker 1: calf's head and then shredded and the like. You're sitting

1785
01:37:30,560 --> 01:37:33,519
Speaker 1: there eating the head, right, so the cook pulls all

1786
01:37:33,560 --> 01:37:36,040
Speaker 1: the meat off and it's shredded, and then you eat

1787
01:37:36,080 --> 01:37:41,479
Speaker 1: it in tacos or burritos. Uh, it's ridiculous and it's like, okay,

1788
01:37:41,520 --> 01:37:43,240
Speaker 1: so if you want to taste it, go to Chipotle

1789
01:37:44,080 --> 01:37:47,120
Speaker 1: and order the barbicoa. Now they don't use a head

1790
01:37:47,160 --> 01:37:49,120
Speaker 1: of a calf for it, but that's the same. It

1791
01:37:49,160 --> 01:37:53,240
Speaker 1: tastes exactly the same. Yeah it is. And do you

1792
01:37:53,360 --> 01:37:56,400
Speaker 1: have a recipe for deer head? No, I need to,

1793
01:37:56,520 --> 01:37:59,519
Speaker 1: It's gonna be in the book. Um. And you obviously

1794
01:37:59,600 --> 01:38:00,840
Speaker 1: you've got to do it in a place that you

1795
01:38:00,880 --> 01:38:03,760
Speaker 1: don't have c W D um. And you either have

1796
01:38:03,880 --> 01:38:06,680
Speaker 1: to saw the antlers off or you do it with

1797
01:38:06,720 --> 01:38:10,120
Speaker 1: a doe. And if you wanted an exciting you know,

1798
01:38:10,240 --> 01:38:15,880
Speaker 1: that'll be a conversation piece. That's an understatement. That's awesome. So,

1799
01:38:16,600 --> 01:38:19,320
Speaker 1: speaking of this new book you've hinted at a couple

1800
01:38:19,360 --> 01:38:22,519
Speaker 1: of times, can you share anything with us about what's

1801
01:38:22,640 --> 01:38:26,479
Speaker 1: next for you? I can, and I'm really I'm actually

1802
01:38:27,080 --> 01:38:31,280
Speaker 1: super stoked about this. Um. I'm kind of moving away

1803
01:38:31,520 --> 01:38:34,880
Speaker 1: from the big New York city publishers because what I've

1804
01:38:34,920 --> 01:38:41,160
Speaker 1: discovered is, um, there's a lot of misinformation in some

1805
01:38:41,360 --> 01:38:44,439
Speaker 1: big city publisher groups that don't understand us. You know,

1806
01:38:44,479 --> 01:38:49,040
Speaker 1: people who eat venison and UM. So I'm actually gonna

1807
01:38:49,080 --> 01:38:51,800
Speaker 1: do this through a Kickstarter campaign and I'm asking all

1808
01:38:51,840 --> 01:38:54,439
Speaker 1: of you to help make this book happen. It is

1809
01:38:54,479 --> 01:39:00,679
Speaker 1: a book completely dedicated to just venison, two elk, white tails,

1810
01:39:01,120 --> 01:39:05,160
Speaker 1: two moves to black tails, take caribou, everything venison like

1811
01:39:05,680 --> 01:39:09,560
Speaker 1: and and it's it's gonna have ad recipes in it,

1812
01:39:10,000 --> 01:39:13,599
Speaker 1: and it's gonna be a phenomenal book. If you've seen

1813
01:39:13,720 --> 01:39:17,160
Speaker 1: my last book, which is Duck, Duck Goose, it's gonna

1814
01:39:17,240 --> 01:39:20,960
Speaker 1: be like that, except dedicated to deer hunters and elk

1815
01:39:21,040 --> 01:39:25,720
Speaker 1: hunters and anybody who's chasing four footed, antlered things. And

1816
01:39:26,400 --> 01:39:29,800
Speaker 1: we're gonna do the Kickstarter campaign in October, and I'll

1817
01:39:29,880 --> 01:39:32,040
Speaker 1: let you know when that happens. And basically it's like

1818
01:39:32,080 --> 01:39:35,360
Speaker 1: a fun drive, Like if you're interested in the book,

1819
01:39:35,680 --> 01:39:38,200
Speaker 1: you pledge thirty bocks and you've got a copy of

1820
01:39:38,240 --> 01:39:40,439
Speaker 1: the book, and you help make this happen all the

1821
01:39:40,439 --> 01:39:43,080
Speaker 1: way up to like there'll be some rich people who

1822
01:39:43,160 --> 01:39:45,760
Speaker 1: will donate like five thousand dollars and I'll fly to

1823
01:39:45,880 --> 01:39:48,639
Speaker 1: their house and cook them in ten of their buddies

1824
01:39:49,080 --> 01:39:52,040
Speaker 1: a gourmet meal from you know, seven course meal. So

1825
01:39:52,200 --> 01:39:55,599
Speaker 1: there's everything from like that kind of stuff down to hey,

1826
01:39:55,720 --> 01:39:57,320
Speaker 1: I just want the book, and it's I think it's

1827
01:39:57,320 --> 01:40:00,120
Speaker 1: gonna be a really nice way to connect of the

1828
01:40:00,200 --> 01:40:03,760
Speaker 1: community to make something great happen. I think that's pretty cool.

1829
01:40:03,800 --> 01:40:06,720
Speaker 1: And if if somehow I win the lottery between now

1830
01:40:06,760 --> 01:40:09,640
Speaker 1: and then, I will pledge the five thousand dollars come

1831
01:40:09,720 --> 01:40:13,160
Speaker 1: cook for me, all right, because that sounds amazing. But

1832
01:40:13,240 --> 01:40:14,720
Speaker 1: I think that I think that's awesome that you're doing

1833
01:40:14,760 --> 01:40:17,680
Speaker 1: the Kickstarter, and um, I'm excited about the book. I'm

1834
01:40:17,720 --> 01:40:20,200
Speaker 1: definitely gonna be pitching in for it because I want

1835
01:40:20,200 --> 01:40:22,040
Speaker 1: to copy of those of one of those as soon

1836
01:40:22,120 --> 01:40:24,640
Speaker 1: as I can, because I, like I said before, I

1837
01:40:24,720 --> 01:40:27,400
Speaker 1: think you are a culinary genius, flat out. My wife

1838
01:40:27,439 --> 01:40:29,759
Speaker 1: and I have just enjoyed the heck out of everything

1839
01:40:29,800 --> 01:40:32,080
Speaker 1: you put out there. So for people that want to

1840
01:40:32,120 --> 01:40:34,759
Speaker 1: see some of your recipes you currently have out there online,

1841
01:40:35,160 --> 01:40:38,960
Speaker 1: where can they go? You go to Hunter Angler Gardner Cook,

1842
01:40:39,400 --> 01:40:42,800
Speaker 1: which is honest dash food dot net. But all you

1843
01:40:42,880 --> 01:40:44,920
Speaker 1: need to do is google my name Hank Shaw and

1844
01:40:45,160 --> 01:40:47,719
Speaker 1: you will find it. That's the easiest. It's only eight letters,

1845
01:40:48,360 --> 01:40:50,640
Speaker 1: very easy. Perfect. So we will make sure to have

1846
01:40:50,720 --> 01:40:53,160
Speaker 1: all those links on the blog post for this podcast

1847
01:40:53,200 --> 01:40:55,439
Speaker 1: episode two. So if you're listening, and if you can't

1848
01:40:55,439 --> 01:40:57,720
Speaker 1: figure out how to google Hankshall, you'll have that option too.

1849
01:40:57,920 --> 01:41:00,599
Speaker 1: So this has been awesome. Hank like get Like I said,

1850
01:41:00,640 --> 01:41:02,320
Speaker 1: called Mennico. Would love to have you on again to

1851
01:41:02,360 --> 01:41:05,640
Speaker 1: talk about more of these things because there's so much

1852
01:41:05,720 --> 01:41:08,360
Speaker 1: to learn about cooking venison well in so many exciting

1853
01:41:08,439 --> 01:41:10,920
Speaker 1: new ways to try it out that they continue to

1854
01:41:10,920 --> 01:41:12,160
Speaker 1: get me excited, and I know a lot of our

1855
01:41:12,200 --> 01:41:14,920
Speaker 1: listeners too, So thank you for sharing your experience and

1856
01:41:15,000 --> 01:41:17,560
Speaker 1: your insight when it comes to all this. I appreciate it.

1857
01:41:17,640 --> 01:41:19,680
Speaker 1: Thanks again for having me on. You're very welcome. Good

1858
01:41:19,760 --> 01:41:22,519
Speaker 1: luck this season and with a new book. Thanks a

1859
01:41:22,560 --> 01:41:25,639
Speaker 1: lot you too this season. Thanks a lot. All right, Well,

1860
01:41:25,840 --> 01:41:28,360
Speaker 1: I don't know about you, but I am ready for

1861
01:41:28,640 --> 01:41:31,720
Speaker 1: a venison steak dinner read about now. This has been

1862
01:41:31,760 --> 01:41:33,800
Speaker 1: awesome and I hope you guys enjoyed it as much

1863
01:41:33,800 --> 01:41:36,200
Speaker 1: as I did. And uh maybe we'll be able to

1864
01:41:36,240 --> 01:41:38,760
Speaker 1: get Hanked back on the line sometimes down the down

1865
01:41:38,800 --> 01:41:40,519
Speaker 1: the road, because I think there's a lot more we

1866
01:41:40,560 --> 01:41:43,120
Speaker 1: can talk about. So well, that set, it's time to

1867
01:41:43,240 --> 01:41:46,560
Speaker 1: close up shop, wrap this podcast up. It's been a

1868
01:41:46,600 --> 01:41:49,600
Speaker 1: great one. And of course before we do close things up,

1869
01:41:49,640 --> 01:41:51,400
Speaker 1: I do want to thank our partners who helped make

1870
01:41:51,479 --> 01:41:55,200
Speaker 1: this podcast possible. We appreciate you guys listening to the ads,

1871
01:41:55,520 --> 01:41:57,719
Speaker 1: listening to us talk about the partners on occasion, because

1872
01:41:57,760 --> 01:42:00,439
Speaker 1: they do allow us to create this podcast and make

1873
01:42:00,479 --> 01:42:02,720
Speaker 1: it free for you guys, so big, thank you too,

1874
01:42:02,800 --> 01:42:06,599
Speaker 1: Sick of Gear, Trophy, Ridge Bear Archery, Redneck Blinds, Hunter

1875
01:42:06,760 --> 01:42:10,559
Speaker 1: a maps Ozonics, Carbon Express, Lacrosse Boots in the White

1876
01:42:10,600 --> 01:42:14,960
Speaker 1: Tail Institute of North America. Most importantly, though, thank you

1877
01:42:15,120 --> 01:42:17,679
Speaker 1: guys all for joining us today. I hope you learn something.

1878
01:42:17,760 --> 01:42:20,000
Speaker 1: I hope this guy's excited to cook some venison soon,

1879
01:42:20,320 --> 01:42:24,040
Speaker 1: and of course I hope you'll stay wired to hunt