Відео

Do you brine before freezing? How long is it good for in the freezer? Thanks?😎🏴‍☠️

So you brine all ducks and geese. 3to 4 days? Whats in your brine? Son just brought back a bunch from Arkansas hunt. Thanks😎🏴‍☠️

Do you also brine these 4 days first? What's in your brine? Thanks. 62 year old beginner flying prime rib smoker😎🏴‍☠️

Wheres the pickled jalapeños video????? Thanks

Thanks!! Now i will keep the pike i catch this winter.

When we marinate steelhead we add the wine after it has cooled. This would give a firmer product. But you firm it up with the vinegar and sal. I am salivating waiting to try this recipe. Thanks

how do u know they are done

One time It's perfect. The next time the fish is hard and rubbery any ideas on what I'm doing wrong? My recipie is pretty much identical to this one.

Great video! Thanks for your input I’m thinking about the Dakota hoody now!

Definitely not a PITMASTER! 😂😂

I doubt the cooks taste after seeing the crap beer he is drinking.

Nice recipe. Too bad you put so much sugar in it, it would be perfect without sugar.

Christ man just get a sharp knife! I feel like this would be 10% cutting board slivers 🤣 but thank you for the advice and yes, that's a beauty you caught! Love from the great lakes

This reminds me of the "perfect, 1 pot, 6 pan, 10 wok, 25 baking sheet dinner"

Ese tipo no tiene idea de cocina, no hay medida, no hay orden, todo al reves. Quedate con tu dudosa receta

i have put the mixture in hot for years and it does just fine.

I love to grill these for my mummo, we have coffee sometimes outside of her house

EyeTalian

If I vacuum pack these, will it be shelf stable-ish? Water bath?

Cant fish for pike here in new zealand but this video was worth the watch to the end. I got hungry for that pickled pike😂

I have a better alternative. I bought a cheap ass vest on amazon. i think $30. I hunted two months straight every wed sat and sunday. it is perfect condition still. My puppy is gonna out grow it before its messed up. I was picking my dog up and gliding her through water before she got comfortable to swim. no issues. Appreciate the unbiased oppinion of your product and recommendation. because of that im hitting th sub button cause real info on internet is garbage alot of times.

New goose hunter here. I appreciated the tip on soaking the breadt before doing anything more with the meat. But how much salt do you use in how much water?

5:42 WTF?

Catches 35 inch pike....trims it down to a bluegill's worth of meat. Just throw it back boss or ditch the electric knife you toss away that much meat.

What’s the best way to cook them right after the kill?

Freezing the guts until garbage night is genius!

been making these a few times since pheasant season, and its amazing how good these are!

I miss pickled northern! I went through many jars of that... Fish we caught in Northern Wisconsin

I live in South Dakota and my grandfather has a pheasant hunting business. Do you remember where you went hunting? Im curious to know because there are so many spots in SD.

Great intro to sous vide mallards. Not saying you did it here but it's a good lesson to make sure the duck has gone through it's initial energy ATP phase a.k.a rigor mortis in temperatures that aren't too cold. If the meat "curls up" a lot - even though you score it then this can be a sign of muscle shortening because this didn't happen. That doesn't mean the meat won't be amazing ... just not as amazing as if you did it. Absolute minimum is to have it rested until it's well past rigor mortis. This means you must keep the meat core at or above 50F until it's done with R.M. My recommendation is to have it for at least several days in fridge cool temperatures so that more pleasant flavors come through as the meat continues to develop. 40C day grade is my goto --> average C temp for 24h is the "day grade", when it accumulates to 40C then you have a good aging. Example: 10C (50F) average 24h temp would mean it takes 4 days to reach 40C day grades. While mallards are naturally decent tenderwise flavors really improve IMHO.

We know how big it is by the fillets, you don't need to hold it way out in front of you to make it look bigger in your picture lol. Good video though.

Couldnt i use burbon instead of wine?

No idea why folks soak it in salt water...cuts and tastes perfectly fine without

That looks really good

✅ "promo sm"

What I get from this video is to make goose edible you better season, marinate, and slather it in sauce or else it sucks.

About to cook some up for the first time tomorrow!

I like that gaiter...I've got one bit its black not camo...I agree with you that they keep you warm

Sounds like a heck of an idea

I just made this🎉

That looks fantastic!

🤙

I’m hungry!!!

Nice video, thanks! Love sous vide, I would do 129 it give a little insurance when searing. I also like cast iron with a little more butter/garlic for searing.

If I'm working with frozen snow geese breast, would I still do the 3-5 day salt & water mix, or would it be advised not to since it's not fresh meat?

This looks so good. I wonder if sous vide then smoke at a high temp would be beneficial to skip a step but get same result. Maybe wouldn't get as much smoke flavor. Idk.

What does soaking the meat in salt water do.thanks. My mouth was watering watching you cut the cooked breast mmmm

Thank you for taking time to pass along this skill. Wtf happens to those little bones?

Can be made with less sugar or no sugar?

Nope Bush Lite,, Nope HAhaaaaa Dumb shet,,,, Hahaha