Love of the Hunt TV: Turkey Jerky

This is a segment from Love of the Hunt TV. In this episode, Brad shows you how to make Turkey Jerky using Hi Mountain Seasonings and Jerky Board, a Weston Vacuum Sealer, and a Bradley Smoker.

The sausages I make shrink in the dehydrator - What am I doing wrong?

Kendall from Chapin, IL said:

I have tried making summer sausages and snack sticks. When I cook them in an oven or dehydrator, they always shrink badly. But, when I get them done professionally, the casings and meat stay nice and smooth. What am I doing wrong?

My Favorite Question!! Be sure to watch the Summer Sausage video on my Hunter's Butcher Shop blog to learn the secret! 

Add some non fat dry milk to your meat batch. 1/2lb for every 25# of meat. The non fat dry milk does not change the flavor at all, but will help bind and hold additional water during the cooking process. This will keep your product nice and firm. 

Another secret in the video is to use ice rather than water during the grinding process so you don't break down the proteins in the meat by overheating the meat. 

Always remember when cooking in the oven, you are applying a very dry heat that tends to really dry out your product so placing a large pan full of water into your oven will help create humidity and reduce the shrink on the product. 

Also use Hi Mountains Summer Sausage mix as it already contains additional binders to help keep the product firm during the cooking process. 

For even further instructions see the Advanced Sausage Processing DVD on the website as well. If you're a sausage maker, you will absolutely love it!

Brad Lockwood

How long do I bake wild boar in the oven?

Christopher from Newport Beach, California said:

I recently went on a hunting trip for Wild Boar and was successful in harvesting  3 good size animals. My question is: How long per pound should I bake the hams in the oven?

Christopher,

Wild Boar is one of my favorite wild game meats so I'm very glad you asked! I have embedded a video from my Butcher Block segment below. In the video, you will see how we prepare an elk roast using the new CanCooker. I realize you are preparing this roast in an oven, but the segment I would like you to see is the seasoning application. The method that we use to cut the roast and get the seasoning deep inside that large muscle is very important. When you simply rub the seasoning on the outside surface of the meat you will get very little seasoning penetration, but by deboning the roast and placing the seasoning deep inside the meat you will get a spectacular flavor out of your Wild Hog Roast! 

Try it out - I know you will enjoy it! And as far as cooking time is concerned, my theory on all wild game meat is: "Low and Slow." Cook at a low temperature, 250-300F and the size of the roast will determine the cooking time. If you use a Reynolds oven bag as we do in several of our Butcher Block Segments, it will hold the natural juices in and give you a moist and tender product. I cook all my roasts until they fall & shred apart. The length of time will be determined by the size of the roast, but if you use an oven bag inside your smoker or oven, you will have no issues with the meat drying out on you, so you can cook it about as long as you want.

Try the CanCooker on wild game meats as well! You will love the way it cooks with steam and keeps the meat nice and moist! You can check it out on my Hunter's Butcher Shop site: TheHuntersButcherShop.com/Cancooker.

Thanks for your question Christopher!

Brad 

Love of the Hunt TV: Soy Ginger Turkey Breasts in the CanCooker

This is a segment from Love of the Hunt TV. In this episode, Brad shows you how to make Turkey Breasts using Hi Mountain Seasonings, a Weston Vacuum Sealer, and the Cancooker. The recipe is below:

Soy Ginger Turkey Breasts

2 turkey breasts
Hi Mountain Soy Ginger Marinade
balsamic vinaigrette
extra virgin olive oil
1 onion
4 carrots
2 stalks celery
4 small potatoes
1 can beer


Following the instructions on the package, mix together the Hi Mountain seasoning, olive oil, and vinaigrette. Place the turkey breasts into a Weston Vacuum Sealer Bag with the mixture and seal with a Weston Vacuum Sealer to marinate*. Refrigerate for 24-48 hours for maximum marination.

Once marinated, pour the beer into the bottom of the CanCooker. Cut up the vegetables and place them on the CanCooker rack with the turkey breasts. Close the CanCooker and place it over any heat source. Once it begins steaming, the turkey should be ready in about an hour and a half. 

*Tip: Fold a paper towel into a long strip and place in the bag before sealing to stop the juices from entering the vacuum chamber.

Love of the Hunt TV: Elk Roast in the CanCooker

This is a segment from Love of the Hunt TV. In this episode, Brad makes an Elk Roast using Outdoor Edge Knives and the Cancooker.

How do I get roasts and different cuts from wild game?

Lonnie from Henryetta, OK asked:

Is there a way to get a diagram of deer and hog cuts? My kids both started hunting this year and we are trying to process our own. We'd like to try getting roasts and such.  It's just been steaks and burger. Haven't tried on a hog but planning. Thanks!

Thanks for the email Lonnie!

My advice would be to get the Deer and Big Game Processing DVD that is on The Hunter's Butcher Shop website. Just click Videos at the top of the homepage. I've also included a link so that you can just click here: Deer and Big Game Processing DVD.

If you have more than one hunter in the house, you're going to need it. The diagrams will cost more than the DVD and the DVD contains over 3 hours of step by step instructional information to help you with everything from field dressing to skinning, caping, proper aging of the carcass, quartering & de-boning, and the majority of the DVD is spent defining all the cuts available from each primary muscle in the animal. This is very helpful for beginner to advanced processors. The game processing library with all the titles is also a great value with all the information you will ever need! 

Good luck!

Brad Lockwood

Love of the Hunt TV: Venison Hotdogs in the Cancooker

This is a segment from Love of the Hunt TV. In this episode, Brad shows you how to make Venison Hotdogs using Hi Mountain Seasonings, a Weston Sausage Stuffer, Bradley Smoker, and the Cancooker.