Nick is joined by the creator of Musketpowder Seasoning, Ward Danger.  Ward chats about his recent funk with a rifle setup and being photobombed by a craft Tom.  All is not lost, as Ward was able to take down a bird and share some work he’s done in the kitchen to amp up a wild turkey dish.  The two guys go back a forth on some recipes and discuss Musketpowder Red, the new flavor, Ward recently launched.  This was a fun episode to record, and I bet it will be as fun to listen in on. 

Show Notes

Ward Danger’s Musketpowder is an amazing general seasoning.  His new flavor launched is Musketpowder Red, a spicier version of the original.  My midwest side got a bit nervous, but trying it out this morning, I like the gentle heat it adds, want more heat?  Just add more and brace yourself.

Another highlight to this episode is how Ward treated his wild turkey breast.  Using a pickling brine, Ward marinaded the breast that was cut into nugget sized pieces.  Through a series of trials, and getting impatient, he found 4 hours was a beautiful sweet spot for tenderness, flavor, juiciness.  The nuggets were patted dry, breaded, and fried.  Something to think about it is the breast was cut into pieces where marinating could work.  If adding a brine to a whole or half breast, 2 day soak might be required or injecting.

Our tangents also lead us to talking about traditional barbacoa.  Something about doing things the old way, gets me all excited.  Digging a pit, lining with rocks, starting a huge fire, and cooking meat sounds about the best thing ever.  Ward sent me a link of some fellas in Mexico making it happen with a store bought piece of beef.

https://www.youtube.com/watch?v=HoyU3pRbl4w

If you have to get a hold of some musketpowder, add “Huntavore” to the discount code for some few bucks off.

https://www.musketpowder.com/

Also mentioned at the lead of the show.  Amazing company, incredible people, bombproof leather and canvas made to stand up.

https://www.mercysupply.com/

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