deermeat

Success! You've just shot a buck or bull. But should the fun really stop there? Not really. You'll shift gears, sure, but the process of getting great photos in the field, then field processing and breaking down your animal and packing it out can be very rewarding. 

This episode, we take an in-depth look at three steps: 

PHOTOGRAPHY

• Positioning your animal
• Using the light 
• Positioning the hunter
• Setting up the camera
• Framing the photo
• LOOKING and SEEING what's in the viewfinder
• Snapping the shot

Field Dressing & the Gutless Method

• Traditional gutting: Pros, Cons, & How-to
• Gutless Method: skinning, quartering, & lifting off backstraps
• Removing bones

Packing Out

• Cooling meat
• Meat sacks & flies
• Loading your backpack
• Working without injury
• Aging meat on ice

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In this week’s HowToBBQRight Podcast, We are BACK IN BUSINESS for Season 6 (0:33)! Super Bowl weekend is FINALLY here (2:22). During the break we had some MOUTH WATERING foods (3:30). Malcom clears the air about having “canned” turnip greens for New Years Day (5:43). I FINALLY convinced Malcom to put Blue Plate on his cornbread (07:25) Duck meat is TRULY a hidden gem of meat (8:28). Malcom recreated his Walmart prime rib for Christmas and it was TO DIE FOR (12:06). Malcom’s Deer Summer Sausage recipe is coming along quickly (15:12)! I can’t stop thinking about our upcoming Birria Taco Recipe (17:54). Malcom smoked a Whole Hog on Outlaw’s new smoker “The HAWG” (24:54). I ask Malcom all about his new Grilla Grill Chimp He’s been using here lately (34:53), and why he always keeps his grill open when he lights them (39:30). We take a deep dive into FireBall’s recent controversy (41:05). Over the break, someone sent us a WHOLE GALLON of Blue Plate Mayo (44:44). We start a NEW weekly segment of answering YOUR community questions (49:53). Malcom gives the rundown of how he would cook up some Chicken Tacos for a large catering event (50:20). How should you go about cooking MULTIPLE dishes all at one temperature (55:48)? Finally we close out with how Malcom would cook a DELICIOUS Elk Roast (59:40)!

On today’s episode of the Buck Junkie Podcast, the guys are back to talk about their opening weekend (00:10)! Mikey becomes the winner of the BIGGEST doe challenge (00:47). The cold weather feels like deer season… (03:33) What did the guys see this opening weekend (04:02)? Mark keeps the coyote off the land (05:26). The guys ALMOST lost a Buck Junkie to coyotes… (06:13) Waylon gets a big buck and Malcom hears a loud and mad deer around (09:00). The eco-edge has changed how the deer act (11:14). Too many loud turkeys on the field (13:33)! What types of grasses are used in eco-edge (16:59)? The guys find a large turnip on the field as the turnips are getting right (19:45)! How was Como Steakhouse (22:00)? We got a Meat Your Maker Grinder for deer camp (23:11)! The .350 Legend Recap (28:45). Youth Hunting Weekend Recap (29:58). What’s a safe timeline to process deer after shooting it (31:28)? Temperature is the key factor to dressing and processing deer (33:00). Rigor Mortis is your friend… (34:15) What are some other options besides hanging for meat (35:49)? Do you keep or remove the hide for a deer (38:20)? Building your own walk cooler can be beneficial… (39:20) Dry aging deer meat tips (41:33). Wha yield of mat do you get back from processing a deer (43:43)? How do you properly process a deer (47:03)? How to process a deer when you quarter it up (51:50)? Take your time & process the deer yourself (55:15). How to grill deer back straps… (55:35) Processing and cooking deer meat has EVOLVED (1:02:04)! What’s cookin’ at deer camp (1:04:27)?

On today’s episode of the HowToBBQRight Podcast, we’re hosting our second BBQ competition (00:58), and EVERYONE is making that BBQ Pizza recipe in the Community Page (05:22). There was a grilling explosion at the Dolphins game (12:48), and we’re going to start the HowToBBQRight Tailgate Crew (15:55). I get all the details of Malcom’s delicious Backstrap Taco recipe (19:42), and he gives all the secrets behind creating the Green Gringo Sauce (27:34). Can Venison Ribs actually be delicious (32:26)? I pick Malcom’s brain about his go-to Bloody Mary Recipe (36:55), and Tyler’s been trying to replicate SwineLifeBBQ’s Country Gravy (43:47). I made some bomb Bubba Burgers on the Blackstone (49:53). Can you cook a Pork Butt and a Brisket on the same grill, at the same time (53:30)?

So, you’ve bagged your game, and you’ve decided to process it yourself. What do you need to do next? Rick Cary of CHARD joins Gun Talk's Kevin "KJ" Jarnagin to discuss wild game processing and preparation. Gun Talk Hunt is proudly supported by Timney Triggers and Springfield Armory.

CHARD FS-860 Electric Food Slicer - https://amzn.to/3mOAZHj
CHARD MM-102 Meat Mixer with Stainless Steel Hopper - https://amzn.to/33Pzp0i
CHARD GS-10 Game Processing Stamp Set - https://amzn.to/3m00HHO
CHARD FG1000B Heavy Duty Electric Food Grinder - https://amzn.to/2JZ9oVg
CHARD DE10 10 Tray Dehydrator - https://amzn.to/2LhZI99

Ya take what you can get.

Winter is coming.

A little story from Dan's past.

eots@email.com

Fact or Crap: 1 right for John, 2 for Dan.

Mail Bag:

Four from Joe:

1) McDonald's plans to sell only humanely raised and slaughtered chickens by 2024.

2) Hunters take issue with Arby's deer-meat sandwich.

3) Sen. Johnson stands by call for Mueller to step down.

4) Wisconsin's economic development agency to review Foxconn contract.

One from Pete: Your social media apps are spying on you.

The Rest of the Show:

All email show this week.