The Huntavore

Nick and Dustin are joined by good friends, Josh and Brock, who celebrate opening day by talking plans, setups, stories, laughs, and meals that surround opening day.

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Low and Slow with Reload

Joel Lickliter

“HomeCookinHunter”

Owner of Reload Rub and Seasoning

https://www.reloadrub.com/

Portioning your deer for the freezer:

https://www.youtube.com/watch?v=NxjTVKZa0lE

Meat Smoking 101:

Pro-Tip:  Baby-sitting the meat is a must.

               You are gunna screw stuff up. and its okay.

Basic Setup:

simple box electric smoker (100 different versions)

Pellet Smoker (Hopper holds the pellets, great temp control)

Charcoal Smoker (Barrel style)

Cut of Meats for Smoking

Domestic Meat: cuts from the front shoulder, heavy working.  Fatty pieces add flavor.

Brine:

Salted water at its most basic.  Brown Sugar, Pepper corns are good adds

Woods

Fish,Wild Game, Poultry: Fruit Wood, Hickory, Pecan

Beef: can handle deeper flavor, mesquite, oak

Smoke

domestic meats (3-4 hours)

wild game (30-45 minutes)

Apple Cider vinegar spritzed on the meat during smoke pulls the smoke in deeper making a wider ring

Temperature

external 250F ish

Internal temp maybe more important (130F)

After cook, REST the meat.  Bigger, the longer time

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Chewing the Fat 2

Freezer setups for storing Game/Forage

Chest Freezers

Pro:  lots of room, energy efficient, cold for a day if power goes out

Con: organization is difficult, items can get smashed, shuffling can injure seals

Upright Freezers

Pro:  Organization solution with tubs/crates, lots of room, efficient, easier on packaging and seals

Con:  Not as efficient as chests, potential to injure cooling filaments

Garage DIY Meat Chillers ideas

*Disclaimer*

Due to recent changes in Michigan Regulations to combat CWD, what can be transported over county and state lines may have changed.  PLEASE! check out the regulations on transporting carcusses, bone, hide and meat along with checking in your deer in your hunting areas.  We as hunters have a responsibility to the animals we pursue and the people we feed.  See page 39 in the Michigan Deer Hunting Regulations Digest

Tips on Cooling and meat care of field dressed deer

Hanging deer:  keeping hide on, split pelvis and split ribcage.  Cool dark places (shed, barn, shade tree)

Cooling deer in hot weather:  Bags of ice in the rib cavity, ice on the pelvis.  Keeping meat off direct contact with ice is preferred, and not submerged in water.

Archery Setups

Crossbow

Compound

Longbow (Goal of Hunting 2019)

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Chewing the Fat is a relaxed format where Nick and Dustin go on several rabbit trails talking; Reaction to Omnivore Culture, talk kids and their eating of wild game, and deer season preparations.

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Mike Fitzgerald,Blog Writer

Omnivore Culture

https://www.omnivoreculture.com/

2 Dish Breakdown

Non Hunter, Introducing Wildgame Dish

Bear Poutine

Date Night Dish

Braised Snowshoe Hare over Pasta

Inspiration from Steven Rinella’s Complete Guide To Hunting Butchering and Cooking Wildgame

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Episode 2 Bluegills

Term: Freezer Treasure:  Meat that is found in freezer with no marked date or no memory or date put in freezer

Catch Em

Basic Fishing pole

6# mono, Bobber, Sinker (Aberdeen) Hook

Live Bait:  leaf worms, wax worms, crawlers

Keep Em

Cold is Best

Cooler with Ice.  Keeps fish fresh, and fish expire from the cold

Cut Em


Boneless/Skinless:  Slice from the gillplate to the tail, flip and slice off the skin with scales.  Most Efficient

Boneless/Skin on:  Scale fish with scaler or knife edge, slice the same as Boneless/Skinless method but leave skin.  Semi-Efficient Added Quality

Whole Fish:  Scale entire fish, start at top of shoulder (just behind the head) cut down along gill plate removing the head.  Cut the belly and wipe out innerds.  Semi-Efficient Added Quality


Fry Em

Dry or Wet batter

To season or not to season, its your fish.

Used Simple Dry Batter of 2:1 (flour to corn meal)

Oil needs a high smoke point for quick fry of the fish and batter.  Oil temp needs to be 350*-375* F

Good: Peanut

Better: Canola

Best: Soy

Done in batches to not drop the oil temp too far

Fish is done when batter is crunchy, flesh is flaky and white

Nick’s Cautiously Spicy Tarter Sauce

Serving Size: Dinner for 2

Prep Time: 5 minutes

Calories per serving:  Are you serious?!?

1C Mayo (Hellmann’s was used)

1/4C Dill Pickles (knife chopped)

1tsp Pickle Juice

1 1/4tsp Lemon Juice

3/8tsp Cayenne Pepper

Salt to Taste

Chop pickles with knife to get desired consistency

Combine: Mayo, Pickles, Pickle and Lemon Juices in a bowl, mix

Add Cayenne, small amounts at a time, mixing and tasting to desired heat.  

Add Salt

Chill to allow flavors to mix, serve

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Nick and Dustin introduce themselves, Breakdown the meaning of Huntavore, Term: Huntavore: Individual who acquires meat through hunting and fishing. Share beginnings in Hunting/fishing, First deer stories. Begin to explain their passion for hunting in their lives.

Term: Giblet: small randomly cut piece of meat, too small for steak, usually ends up ground. Huntavore as a outreach to both seasoned and unseasoned hunters, terminology/technique, talking to non-hunters, hunting as a means for food "Venison Diplomacy"

Scope of Wildgame includes: Big Game, Small Game, Waterfowl,Fish

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