In this episode, Nick recounts a thrilling hunting experience, detailing the build-up of tension as

he waits for the perfect moment to take a shot at a deer. The narrative captures the emotional

rollercoaster of the hunt, from the initial sighting of the buck to the moment of the shot and the

subsequent celebration with family. The host emphasizes the importance of patience, control,

and the joy of sharing the experience with loved ones.

In addition, his next experience was different. A Spike at 18yds. HE PASSES ON A DEER!

Nick shares his internal struggle regarding a decision he faced while hunting, highlighting the

anxiety and pressure of balancing personal passions with responsibilities. He reflects on the

time constraints he faced due to an upcoming wedding and the implications of his choices on

his hunting experience.

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In this episode, The Troy Fowler discusses the critical elements of hunting, focusing on the roles of arrows and bows in the process of taking down deer. The discussion delves into the technical aspects of hunting equipment, particularly the importance of broadheads and inserts, and challenges common misconceptions about what truly contributes to a successful hunt. Troy also informs Nick of why there was no accumulation of blood between muscles, as the holes were not interrupted by other layers of tissue, allowing for more side meat harvest.

Arrows and bows both play crucial roles in hunting, each contributing uniquely to a hunter’s success. The choice of broadhead can significantly impact performance, making it important for hunters to understand the mechanics behind their equipment. Misconceptions about hunting gear often lead to poor decisions in the field, emphasizing the need for proper education and experience. Factors such as the weight of inserts and broadheads must be carefully considered to achieve optimal balance and accuracy. Beyond gear selection, effective hunting also relies on a solid understanding of animal anatomy to ensure ethical and efficient harvests. The debate between the importance of arrows versus bows continues among hunters, but one thing remains clear—quality equipment and a deep knowledge of its use can greatly enhance the hunting experience. Ultimately, hunters who prioritize understanding their gear and continually educate themselves on hunting techniques are the most likely to find consistent success.

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In this episode, Nick Otto discusses five essential steps to ensure the best quality venison after

a successful hunt. He emphasizes the importance of shot placement, quick recovery, thorough

field dressing, proper cleaning and chilling, and effective packing and freezing methods. Each

step is crucial for maintaining the quality of the meat and ensuring a successful outcome from

the hunt.

The hardest part of hunting is often getting on the animal, as it requires patience, skill, and

understanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucial

for ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, a

fast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heat

and bacteria, while promptly chilling the meat is essential for preserving its freshness. Proper

cleaning during processing prevents contamination and spoilage, and careful packing and

freezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality over

time. Throughout the entire process, working in a clean environment and keeping knives sharp

are key to efficient and effective butchering.

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Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.

Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can’t mutate healthy prions, meaning they couldn’t spread the infection.

Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prions

Actual Study (if you enjoy scientific reading):

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659

From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,

Setup:

Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.

Proceed cutting up the animal making sure keep cuts in non-porous containers

Bag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.

Clean Up:

Make sure the area is WELL ventilated.

Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.

Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.

Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)

Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.

In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it’s not damaged by the bleach. When time is up, rinse off and let dry.

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In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen.

Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI’s role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation.

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Join us as we delve into the inspiring story of Jacob Fether, founder of Feather Archery. Discover how a passion for archery transformed into a thriving business in Hillsdale County, Michigan. From humble beginnings in a pole barn to a bustling pro shop, Jacob shares insights on the challenges and triumphs of building a community-focused archery hub. Whether you're an archery enthusiast or an aspiring entrepreneur, this episode offers valuable lessons on dedication, growth, and the power of word-of-mouth success. Tune in to explore the art of archery and the heart of a business that aims to inspire.

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In this engaging conversation, Nick Otto and Bradley Joyce explore the journey of hunting, conservation, and culinary adventures. Bradley shares his transition from a tech career to becoming an adult onset hunter, emphasizing the importance of wild game in his life. They discuss the Coast Range Collective's mission to promote conservation and community engagement, as well as the culinary techniques that elevate wild game cooking. The conversation highlights the emotional connections to hunting, the evolution of the hunting community, and the significance of sustainable food practices.

Bradley Joyce began hunting as an adult during the pandemic and now documents his journey to inspire others. Through the Coast Range Collective, he focuses on conservation and community engagement. Hunting has not only helped him lose weight and improve his mental health but has also deepened his connection to food. He explores cooking techniques that elevate wild game, noting that bear meat can be cooked safely at lower temperatures than once believed, provided it is cooled quickly after harvest. Bear fat, with its many uses from cooking oil to waterproofing, is another resource he values. By documenting food preparation, Bradley works to connect cultures and communities, reflecting a broader shift in the hunting community toward embracing food sustainability.

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In this episode, Adam Berkelmans and Justin Townsend join Nick on the show to discuss the intricacies of sausage making, focusing on the newly released book 'The Art of Venison Sausage Making.' They explore the science behind sausage making, essential tips for novices, and the social aspects of the craft. The conversation also delves into various types of sausages, the importance of casings, and the joy of creating unique flavors. The hosts emphasize that sausage making is not only a culinary skill but also a fun and engaging activity that can be enjoyed with friends and family.

Sausage making is both an art and a science, requiring attention to detail and a willingness to learn. One of the most important aspects is keeping all ingredients cold throughout the process to ensure a quality product. For beginners, using pre-made seasonings can simplify the experience and lead to more consistent results. Beyond the technical side, sausage making can also be a social and enjoyable event—perfect for gatherings or "sausage parties" where friends and family come together to learn and create. Experimenting with different flavors, ingredients, and techniques adds a personal touch, while understanding the role and types of casings is crucial for success. The process does demand time and patience, but it's rewarding. For those just getting started, the referenced book serves as an excellent introduction to the craft of sausage making.

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In this engaging conversation, Parker and Jeff Stringer share their experiences in turkey hunting, the bond between father and son, and their journey into the world of archery equipment manufacturing. They discuss the importance of ethical hunting practices, the science behind broadhead design, and the joy of cooking and enjoying wild game. The episode highlights the significance of family, mentorship, and the values instilled through hunting and archery.

Turkey hunting often brings unexpected successes, but it’s the shared journey—rather than the final outcome—that truly defines the experience. The bond between fathers and sons is strengthened through time spent together in the field, where family traditions are passed down and lasting memories are made. Ethical hunting practices and well-designed broadheads are crucial for responsible sportsmanship and can significantly impact success. Beyond the hunt, simply being in nature provides a sense of peace and fulfillment. Cooking and enjoying wild game enhances the overall experience, connecting hunters more deeply to the food they harvest. Supporting U.S. manufacturing helps bolster local economies and promotes ethical production practices, while customer feedback plays a vital role in driving product innovation and improvement.

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In this episode of the Huntavore Podcast, Nick and guest Ricky Folger discuss her transition from the Rocky Mountains to Florida, exploring new hunting and foraging opportunities. They delve into the challenges of hunting invasive species like iguanas and hogs, the importance of processing game, and the culinary adventures that come with utilizing every part of the animal. Ricky shares her excitement for saltwater fishing and the unique experiences that come with bear hunting and cooking. The conversation wraps up with tips for summer cooking and outdoor dining, emphasizing the joy of being in nature and trying new things.

Rikky is transitioning from the Rocky Mountains to Florida's swamps, and she’s excited to explore foraging and hunting in this new environment. Iguana hunting has proven to be a fun and challenging experience, especially in a state where invasive species like hogs and iguanas are so prevalent. She values the skill of processing game and enjoys teaching new hunters how to break down and cook their harvest. For Rikky, utilizing all parts of the animal is an important aspect of hunting culture. Alongside hunting, she’s taking on the new adventure of saltwater fishing. She also appreciates the culinary value of bear fat, which adds great flavor to dishes. As summer rolls in, she emphasizes the importance of fresh ingredients and outdoor grilling in seasonal cooking.

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