Should You Soak Deer Meat in Ice Water? 4th-Generation Butchers Answer | Ep. 23
Impossibile aggiungere al carrello
Puoi avere soltanto 50 titoli nel carrello per il checkout.
Riprova più tardi
Riprova più tardi
Rimozione dalla Lista desideri non riuscita.
Riprova più tardi
Non è stato possibile aggiungere il titolo alla Libreria
Per favore riprova
Non è stato possibile seguire il Podcast
Per favore riprova
Esecuzione del comando Non seguire più non riuscita
Should You Soak Deer Meat in Ice Water? 4th-Generation Butchers Answer | Ep. 23
-
Letto da:
-
Di:
It’s been a year since our last episode, and we’re back for deer season. Shane sits down at the block with Beau, Brett and Terrell to talk about how we process deer at Bourgeois and how you can get a better product out of yours.
In this episode:
- Ice water. Why we tell hunters not to soak their deer, what “chicken deer” does to your sausage and chops, and what a University of Georgia deer biologist told us when we asked him.
- Field to cooler. Bleed it, keep it clean, hang it, keep it cold and dry, pull the drain plug, and get it to your processor fast.
- More than sausage. Neck chops, seven steaks, rib chops, shanks for soup, and why you can never have too much ground meat.
- Ordering. What 50/50 and 65/35 really mean, and why sticking to the order sheet gets you the best result.
- Behind the counter. Brett’s start at his great-uncle Alan Cortez’s processing shop, the 28+ species we’ve processed (wildebeest, swordfish and more), and why we never mix your deer with anyone else’s.
We close with Brett’s tribute to Alan Cortez, who passed away in 2024. It’s worth staying for.
Got questions or ideas for a guest? Message Bourgeois Meat Market on Facebook or Instagram.
bourgeoismeatmarket.com
adbl_web_anon_alc_button_suppression_t1
Ancora nessuna recensione