The Shoot2hunt Podcast

[CorbLand]

They are very real!


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Why do I get the feeling that was the bunny you tucked your kids into bed with when they were young?

 

[fwafwow]

They are very real!


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It's just a harmless little bunny.

 

[mj23polaris]

Can you guys get headsets, audio sucked on the latest one. Sounded like guys were not talking into mics.

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[svivian]

Poor @Ryan Avery Between the rokstock thread and this one... Come on please the masses already, what are you doing with your life.

 

[HingleMcCringleberry]

Poor @Ryan Avery Between the rokstock thread and this one... Come on please the masses already, what are you doing with your life.

Hey some of us are totally thankful!

 

[roosiebull]

Poor @Ryan Avery Between the rokstock thread and this one... Come on please the masses already, what are you doing with your life.

There are a lot of divas in the hunting community it seems!

 

[fwafwow]

There are a lot of divas in the hunting community it seems!

To be fair, I think they can handle some constructive feedback. The sound has had some issues. Unless they are listening to themselves after, maybe they would never know if someone didn’t tell them.

In comparison to the $hit they get about the drop tests, I think telling them to improve this or that on the podcast is pretty low key.

But it is wordy - should be in meme format.

 

[Ryan Avery]

If the sounds sucks on the shoot2hunt or Rokslide podcast please email Luke at [email protected] and ask him if he’s ever heard of normalizing and to get his shit together.

 

[Dobermann]

They are very real!


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Not the image I had in mind for a t-shirt.

I think you need a cartoon, more like this one:

And just in case you haven't heard of these guys, Ryan, here's a new year's present for you - this is who sings the above song. Check the full set playlist and you'll get a sense of what they're about. Or not:

 

[JBMAK]

Dont be afraid not to add fat to your elk grind.

Let me preface that I process all our meat at home.

Grew up in a family where adding fat was a must because that's the way Grandpa did it.

The last four bulls I have processed we skipped adding any fat and we've never had an issue with burger patties staying together.

I will say, I do add pork shoulder to my deer grind, but that is only because friends and family dont tend to enjoy the flavor of deer as much unless its cut with something.

Pro-tip, if you must grind fat into elk burger that you plan to use for patties, grind in uncooked bacon instead.

 

[jjohnsonElknewbie]

Dont be afraid not to add fat to your elk grind.

Let me preface that I process all our meat at home.

Grew up in a family where adding fat was a must because that's the way Grandpa did it.

The last four bulls I have processed we skipped adding any fat and we've never had an issue with burger patties staying together.

I will say, I do add pork shoulder to my deer grind, but that is only because friends and family dont tend to enjoy the flavor of deer as much unless its cut with something.

Pro-tip, if you must grind fat into elk burger that you plan to use for patties, grind in uncooked bacon instead.

We use bulk bacon ends from the butcher for our whitetail grind. Works great in burger and sausage. Great for biscuits and gravy...

 

[ljalberta]

Dont be afraid not to add fat to your elk grind.

Let me preface that I process all our meat at home.

Grew up in a family where adding fat was a must because that's the way Grandpa did it.

The last four bulls I have processed we skipped adding any fat and we've never had an issue with burger patties staying together.

I will say, I do add pork shoulder to my deer grind, but that is only because friends and family dont tend to enjoy the flavor of deer as much unless its cut with something.

Pro-tip, if you must grind fat into elk burger that you plan to use for patties, grind in uncooked bacon instead.

Agreed. I stopped cutting in fat or other meats into the wild game grinds a number of years back. I like it much better this way. Then, if we ever do want a little extra fat, we can just mix it in once defrosted and we’re preparing an actual meal.

I’ve found when I’m making sausage I still like mixing in some shoulder or fat though.

 

[LongWayAround]

If the sounds sucks on the shoot2hunt or Rokslide podcast please email Luke at [email protected] and ask him if he’s ever heard of normalizing and to get his shit together.

Maybe @Mark at EXO can give you guys some tips.

Their audio is always very good.

 

[ehayes]

I have found the wet aging method to be a very good option for warm weather hunts when you can’t hang meat.
You can google wet aging to skip my explanation.
People always say don’t let water touch the meat. This method violates that rule, but it works great in my experience. And the meat comes out very tender. One caveat. I would keep the trimmings, offal, tenderloins and for smaller animals backstraps in a sealed plastic bag away from the ice. Smaller pieces will be discolored all the way through if left directly on the ice. Quarters will be slightly discolored but no more than dry aging and having a (crust). It will remain red throughout.
Basic premise is:
Show up to hunt with pre chilled cooler full ice.
if you can hang the meat for the first night it is helpful, temps permitting.
Once you get meat back to the truck, with a thin layer of ice on the bottom of the cooler, lay meat over that layer. Then make another layer of ice and add more meat and repeat until all of the meat is pack in the ice and there is a layer of ice on top. The more packed tight the cooler the better.
Try to park your truck on a slope so the bed is lower than the cab. Open the drain plug and let the water drain out of the cooler and out of the back of the truck.
This should last you another 3-4days before having to add more ice. Of course this varies with temps.
Then go back to hunting.
To finish the wet aging process. Keep the cooler full of ice (top off as needed) for 7-10 days. Always keeping the drain plug open and cooler set at an angle to drain.
After 7-10 days you are done. Pull it out and process the meat.

 

[Reburn]

I have found the wet aging method to be a very good option for warm weather hunts when you can’t hang meat.
You can google wet aging to skip my explanation.
People always say don’t let water touch the meat. This method violates that rule, but it works great in my experience. And the meat comes out very tender. One caveat. I would keep the trimmings, offal, tenderloins and for smaller animals backstraps in a sealed plastic bag away from the ice. Smaller pieces will be discolored all the way through if left directly on the ice. Quarters will be slightly discolored but no more than dry aging and having a (crust). It will remain red throughout.
Basic premise is:
Show up to hunt with pre chilled cooler full ice.
if you can hang the meat for the first night it is helpful, temps permitting.
Once you get meat back to the truck, with a thin layer of ice on the bottom of the cooler, lay meat over that layer. Then make another layer of ice and add more meat and repeat until all of the meat is pack in the ice and there is a layer of ice on top. The more packed tight the cooler the better.
Try to park your truck on a slope so the bed is lower than the cab. Open the drain plug and let the water drain out of the cooler and out of the back of the truck.
This should last you another 3-4days before having to add more ice. Of course this varies with temps.
Then go back to hunting.
To finish the wet aging process. Keep the cooler full of ice (top off as needed) for 7-10 days. Always keeping the drain plug open and cooler set at an angle to drain.
After 7-10 days you are done. Pull it out and process the meat.

I was in my 30's before I knew there was another way.

The potroast that jake was talking about jessica making is a mississippi pot roast. I made one on a elk shoulder roast the other day. Plan on 90 minutes a lb to temp of 195-200. I find 8 hours to be much too long on game meat and now only cook to temp. Elk doesn't shred like beef so I cut mine into chunks to serve. It's just as tender and juicy but the meat grain is just finer.

Mississippi Pot Roast {The BEST Pot Roast EVER}

This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five ingredients and slow cooked to perfection in the crockpot!

belleofthekitchen.com

and yes this is a lazy meal for me so I buy baby potatoes and cut them in half and a bag of baby carrots and toss them in with 2 hours of cooking left.

 

[roosiebull]

@Ryan Avery

I was happy to hear you talk about the dragonfly, I started a thread about it hoping to hear some feedback and I’m surprised it hasn’t been discussed here a lot, seems like the perfect knife

I’m a tyto guy too, and would like to not rely on them as heavily, because they seem more dangerous, and I don’t know why, but people mess themselves up with them at a higher rate

I’m almost always alone when I’m breaking down my critters, and am careful as I can be, but everyone is mainly focused on the task at hand and getting the meat out of the woods… I have used replacement blades for the past 15ish years almost exclusively, because even s90v will not stay suitably sharp through a whole elk, but it certainly will for half of one… the dragonfly seems perfect for that reason, a real knife that will get through an elk with a usable edge

Sincerely,
Young juicy meatstick

 

[roosiebull]

I have found the wet aging method to be a very good option for warm weather hunts when you can’t hang meat.
You can google wet aging to skip my explanation.
People always say don’t let water touch the meat. This method violates that rule, but it works great in my experience. And the meat comes out very tender. One caveat. I would keep the trimmings, offal, tenderloins and for smaller animals backstraps in a sealed plastic bag away from the ice. Smaller pieces will be discolored all the way through if left directly on the ice. Quarters will be slightly discolored but no more than dry aging and having a (crust). It will remain red throughout.

That’s all I’ve done for the past 20+yrs, works great. If I have time, and don’t have to get it all done at once, I will debone and trim a couple quarters a night (elk) but like to leave it on the bone until rigor relaxes, but ideally, if I can be home every night, I will leave the meat on ice for 8-10 days, and trimmed meat goes into ziplocks, and it makes it pretty painless vs doing it all one day, start to finish

The last night of the process is cutting steaks and running the chamber sealer

Once you dry the discolored meat (smaller pieces that get discolored all the way through) come back to normal color again

All i know is no matter what it is, from spike bull to 10yr old rutted up stinky blacktail buck, we don’t have gamey meat at all, ever. I think that comes down to meticulous trimming so there is no fat, membrane, etc in any of it, and that’s where the off flavors come from.

That’s the main reason I do them all myself no matter what, because the price processors charge, they can’t afford to be that meticulous, and I think that’s a very big reason people think deer are gamey.

It’s what we eat all year, so I take my time to make sure everyone who eats it will like it, including several people who say they don’t like eating deer.

I do want to build a walk in, but wet aging works just fine. I start with 300# of ice for an elk, and if I age it for 8 days in warm September weather, I end up going through an additional 150ish lbs

I even do it later in the fall because the coast never has stable enough cold temperatures to hang for long

When I first started, I would hang the day of and process the next, and that sucked

 

[Bluumoon]

Umm Yeah.... Can I get that meat stick recipe?

 

[SteveAndTheCrigBoys]

Guess I'm going to have to get a new youtube profile name to have a chance at winning some rings. Not sure if I should antagonize Ryan with it or appeal to him...

I've shared mule deer Mississippi pot roast with some coworkers and they said it could've been beef for all they knew, Great recipe. I do want to try it with something other than pepperoncini's. Maybe a half jar of pickled cherry peppers and stock instead. Gotta let it rest in the juices after shredding for sure, I give it at least 30 minutes if not an hour.

 

[Harvey_NW]

I do want to try it with something other than pepperoncini's. Maybe a half jar of pickled cherry peppers and stock instead. Gotta let it rest in the juices after shredding for sure, I give it at least 30 minutes if not an hour.

I've been making bone broth the last few years to add to pot roasts or make stew, it's awesome!