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COMPLETELY DISAGREE WITH YOUR VIDEO...!! We quarter our deer, place the quarters / backstraps in a 155 Qt cooler filled with ice and apple cider vinegar. We drain the cooler of water 1X a day, and add more ice. We have kept deer meat in the ice cold water / vinegar mixture for a week before butchering, so we can keep on hunting. IMHO - it is more about how you handle the animal, until you get it in the cooler, how you freeze it (saran wrap, freezer paper or vacuum seal, and ESPECIALLY how you cook it...!! My family has done it this way for decades and we have yet to have a bad piece of meat at dinner time...! Oh BTW - I learned this method from a guy who hunts mid Florida, where temps can be baking during deer season and EVERY HUNTER in his camp, employs the ice water with apple cider vinegar method...!
I don't let it soak in the water but I do put the ice over my game and let it melt over the meat and drain out the bottom of the cooler. You should see the crap that comes out of that cooler after the meat has had a week in there. But I never have that game taste and the meat doesn't look like that washed up piece that you show in the video. Been doing it that way for over 20 years with no complaints so I think I'll just keep doing it that way.
I know what a hogie roll is 😊 grew up in Bucks county, then moved out west.. didn't hunt/ trap growing up, but I do now.. found this video while getting ecited for fall hunting/ trapping season 😂
(Whitetail) Tri tip generally gets ground up due to its small size. Eye of Round is kept as a primal cut and is used in a variety of ways. Grilled med rare, cut and pounded into cutlets, or made into jerky.
Being the son of Czech immigrants. Goulash is a very well know dish I’ve enjoyed hundreds if not thousands of times. I have one addition that you guys might want to consider. Lard in place of butter. Mmm mmm good. Also add even more onion then advertised, and marjoram should be added later in the simmering towards the end to give it a slightly fresher taste. Just some points that may make the dish a little different variation. We also use a couple of spices peppers to give it another variant.
I had a chance to hunt hogs with Jesse right before he wrote this book. The class was given to me as a gift, I’ve hunted from age 6, and 1 of 2 people to kill a wild hog during the class. South Texas is, to put into words a religious experience to hunt. We hunted Dinero, Tx- about 45 min from my hometown. Our class was all extremely experienced hunters, so our class was a bit different by way of it wasn’t “entry” level if you will. Beyond everything, Jesse is an INCREDIBLE human being. Curious, open minded, I was so compelled by him that I left him a knife in his roll I had been given by my father a few years back. The New School of Traditional Cookery is something you all should experience. New to hunting or experienced, it’s 3 days of the human experience, while connecting with our ancestral traditions.
I have been hunting Texas Hogs for 4 years now. Definitely the best pork I have ever eaten. The bigger the hog the better IMO. Bigger equals more fat, fat equals flavor. I have found the fat on these feral hogs to be very clean tasting.
Gotta be honest never heard of this man until joe rogan. Now I’m not a culinary grad nor do I pretend to be one, so the guy could very well be a great chef. But in terms of a fisherman he’s an absolute bafoon. I turned off the pod on his take on bass. Bass isn’t on par with the eating aspect.. outside of 24 hours if you don’t eat bass within that alloted 24 hours you may as well kiss goodnight to your tastebuds
I have found 20 minutes in buttermilk is the key to removing the grassiness found in many bass. As long as the bass are fileted out and on ice right away they are fine even after a day. Key is buttermilk soak just before they go in the frying pan or on the grill.
