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Love of the Hunt TV: February 2015
http://www.loveofthehunttv.com/2015_02_01_archive.html
Wednesday, February 4, 2015. Aging Meats in a Vacuum Sealer Bag. Dale from Dresden, TN asked:. Brad I have a question on aging meats in a vacuum seal bag versus aging in a cooler. Will they both work? Thanks for the question Dale! Aging meats is one of my favorites! I prefer the dry aged flavor that comes from hanging in the cooler, but either process will work for tenderness. Standard aging times for most game animals will range from 5-7 days. Thanks again for the great question! Posted by Brad Lockwood.
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Love of the Hunt TV: December 2013
http://www.loveofthehunttv.com/2013_12_01_archive.html
Monday, December 30, 2013. Smoking a Whole Turkey. David from Riverside, Ohio wrote:. What do you suggest as far as temperatures and length of smoking times for smoking a whole turkey? I have a Bradley Smoker. Thanks for the question David,. Smoking a whole turkey can be really tricky, so you do need to be careful. I recommend injecting the bird with your favorite marinade or just using melted butter and inject the breast, legs, wings and thighs really well to increase the moisture content.
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Love of the Hunt TV: Should I Leave Processing of Wild Hogs to the Professionals?
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Monday, May 4, 2015. Should I Leave Processing of Wild Hogs to the Professionals? Grant from Dallas, TX wrote in:. Saw two of your three seminars at the NRA Annual Meetings in Nashville. Great work and thanks for putting those on. I live in Texas and try to shoot as many wild hogs as I can fit into my freezer. When I get the meat back from the processor it has been frozen solid as a rock. Friends of mine say this "flash freezing" helps kill any parasites that might be in the meat. Is that true? The only ...
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Love of the Hunt TV: March 2015
http://www.loveofthehunttv.com/2015_03_01_archive.html
Monday, March 9, 2015. Using Muslin Cloth for Sausage Casings. A photo I took while at an old sausage shop in Germany. Dave from Elkridge, MD wrote in:. Back in the early 60's, we used to butcher the hogs to make sausage and stuff them in muslin cloth. Now, can we use non bleached muslin cloth that has been sewn into 2 inch tubes? We get our muslin cloth from a fabric store. Also, how well would venison sausage keep in the cloth? Should we freeze it or do you have a better idea? Posted by Brad Lockwood.
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Love of the Hunt TV: August 2015
http://www.loveofthehunttv.com/2015_08_01_archive.html
Monday, August 3, 2015. Can I Smoke Sausages in Synthetic Casing? Steve M. from New Market, AL wrote in:. Thanks for the question Steve,. Good luck Steve and have a great fall. Posted by Brad Lockwood. Subscribe to: Posts (Atom). Browse by Wild Game Animal. Can I Smoke Sausages in Synthetic Casing?
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Love of the Hunt TV: What's the Process for Dry Cured Venison Hams?
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Monday, June 8, 2015. What's the Process for Dry Cured Venison Hams? Dave from Elkridge, MD asked:. I'm going to take a hind quarter of a deer and make a ham - bone in. With hogs, I salt them for 21 days, take them out and wash them, then use a sugar cane, red pepper and honey cure and let it hang at 38 degrees until ready. Can I use this same procedure on a whole deer quarter, or do you suggest something else? Good luck this hunting season and thanks for the question. Posted by Brad Lockwood.
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Love of the Hunt TV: Can I Smoke Sausages in Synthetic Casing?
http://www.loveofthehunttv.com/2015/08/sausage-smoker-fibrous-casings.html
Monday, August 3, 2015. Can I Smoke Sausages in Synthetic Casing? Steve M. from New Market, AL wrote in:. Thanks for the question Steve,. Good luck Steve and have a great fall. Posted by Brad Lockwood. Subscribe to: Post Comments (Atom). Browse by Wild Game Animal. Can I Smoke Sausages in Synthetic Casing?
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Love of the Hunt TV: Soaking Wild Boar in Water
http://www.loveofthehunttv.com/2015/05/Wild-Boar-Color-of-Meat.html
Monday, May 11, 2015. Soaking Wild Boar in Water. Dave from Elkridge, MD wrote:. Come this fall, we are fixing to go boar hunting to get a couple hogs in the 250lb range. Now we know that wild hogs are red meat. Question is: How do I get the hogs to the right shade color of meat - like in a store? I have been told that you soak the hogs for a few days in pure ice water, changing water each day till you reach the color you want. Do you have any insight on this? That's a crazy wild hog question!
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Love of the Hunt TV: Submit a Question
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