Acadia National Park can be nice that weekend, just a little harder to find places that are open. Much of the tourism completely shuts down mid-October after peak foliage. But the park is still gorgeous and mostly empty.
That crust is called the pellicle and is what forms to protect the meat (like a cheese rind). As long as it’s not moldy and doesn’t smell like death (literally) it’s fine to eat. You usually trim it though since it can be pretty tough. Good if you add it to your grind, though, since it has...
Technically wet aging is when you vac seal the meat and let it age in its own natural juices in the fridge — as opposed to dry aging where it’s hung and aged in a cold, low humidity environment. You vac seal so no oxygen gets to the meat, which prevents bacterial growth, and it allows the...
The Old Man and the Boy by Robert Ruark is terrific. Meateater did an audio only book “The Longhunters” which is solid. “American Serengeti” by Dan Flores.
Wolf-haters are going to crucify me for it, but “American Wolf” by Nate Blakesley I found fascinating.
I’ll plug the Instinct. Solar is terrific, but even without any sunlight the new one gets over a month of battery (without any GPS tracking but still connected to my phone). It’s bombproof for most outdoors tasks and the trackback/return to start feature has come in very handy on more than one...
as the guys above me said, the sales reset every day. There’s a bunch of Kryptek stuff every couple of weeks, and then one-off sales in single sizes or colors more often. Same with Sitka and a ton of other brands — pretty much anything you can get on Black Ovis’s main website.
The Meateater guys actually did this in conjunction with some archeologists on the North Bridger Bison ranch a year or so ago. Here’s the paper written on it: https://www.sciencedirect.com/science/article/pii/S2352409X24001081
and probably more entertaining, here’s the video:
I do a lot of suburban archery hunting in the northeast. Kind of weird being in a tree and hearing cars go by, lawns being mowed — but, there are a lot of deer and a lot of folks are tired of ticks, of their flowers being eaten, of collisions. I’ve found most people I ask, even if they aren’t...
The ones the knifemakers put out are super sexy, but you’ll probably do just as well with a Victorinox chefs blade as you will with almost anything. Just keep it sharp!
Roost podcast with Ben O’Brien is great for thinking about this. As others have said, you can either post up on a spot you know that a turkey will be at some point and wait it out, or you can run and gun them. Some people might not want the first experience and would rather be out looking for...
Pickle juice is a brine which helps tenderize the meat and gives a little bit of flavor — but that is mostly going to come from whatever seasonings you put in the flour for your batter.
Y’all should check out Jesse Griffith’s new book, appropriately titled The Turkey Book. Lots of terrific recipes in there — but for legs, the general concept is low and slow… 8+ hours even.