I know the podcast is old, but i still enjoy it just as much. Afghan vet here, your podcasts seriously bring me peace, i can sit and listen and everything goes away and it helps me get by till i can get home and be with my family, you and joe rogan both. Thank you.
Meat Eater ROCKS!!! Found your podcast last month after watching Meat Eater on Netflix. Now binge watching/listening to catch up. Steve has to be one if not the best host, storyteller and topic expert in the industry. I grew up hunting and fishing. But, career and family commitments made it difficult to stay active. Steve has helped rebuild a fire in my belly to get back in the woods. So rewarding to see a bunch of guys follow their heart and have success creating a career around what they love. You inspire me to do the same. By the way, also knocked out the pod survey for you...
Great podcast as always. I am a huge fan of the show, and of the podcast. As others mentioned, I wouldn't mind a longer podcast either! if you guys are sitting around shooting the sh!t anyway, leave the recorder going!
What would you recommend to set the freezer at? I can turn mine way down so that chunk of meat is like a rock but I can also turn it up so that meat gets just a soft freeze.
Freeze your fish for a full week. Especially if you like to slightly under cook it. The cook temp recommendation is literally to kill parasites, and no parasite in North American fish can survive below freezing without a viable host for a week. I'm not advocating for undercooking fish, but adding clarification to the "why" helps people feel more confident and comfortable with getting their own food. Freeze your fish.
Fun facts: My middle name is "Ball" and its from the same family as Ball canning jars _AND_ were related to George Washington (Martha Washingtons maiden name was Ball).
Lou Maxson CDC meat cooked to 165 degrees trichinosis is a non issue, pressure canning gets the temperature up around 230 degrees......technically safe to eat
I know the podcast is old, but i still enjoy it just as much. Afghan vet here, your podcasts seriously bring me peace, i can sit and listen and everything goes away and it helps me get by till i can get home and be with my family, you and joe rogan both. Thank you.
Michael Iraq bet here try jocko willinks podcast too
I certainly wouldn't mind a longer pod cast. Thanks for exploring a subject that is almost never talked about in the hunting media.
Cheers!
Meat Eater ROCKS!!!
Found your podcast last month after watching Meat Eater on Netflix. Now binge watching/listening to catch up. Steve has to be one if not the best host, storyteller and topic expert in the industry. I grew up hunting and fishing. But, career and family commitments made it difficult to stay active. Steve has helped rebuild a fire in my belly to get back in the woods. So rewarding to see a bunch of guys follow their heart and have success creating a career around what they love. You inspire me to do the same.
By the way, also knocked out the pod survey for you...
“We can all can each other “ fucken rinella
Awesome cast guys! Listened while I was handloading...Thanks!
This podcast is occasionally why I get no work done. At work.
make the podcast 6 hours. I need something to do sundays while im drinking coffee
Podsurvey done. Thanks for the great podcasts.
Great podcast as always. I am a huge fan of the show, and of the podcast. As others mentioned, I wouldn't mind a longer podcast either! if you guys are sitting around shooting the sh!t anyway, leave the recorder going!
I happen to Listen to American Buffalo in the treestand every year.
podsurvey done. Keep doin what your doin Steve.
What would you recommend to set the freezer at? I can turn mine way down so that chunk of meat is like a rock but I can also turn it up so that meat gets just a soft freeze.
Freeze your fish for a full week. Especially if you like to slightly under cook it. The cook temp recommendation is literally to kill parasites, and no parasite in North American fish can survive below freezing without a viable host for a week.
I'm not advocating for undercooking fish, but adding clarification to the "why" helps people feel more confident and comfortable with getting their own food.
Freeze your fish.
Listened to this pod cast while I was turning spring black bear in summer and hot Italian sausage.
Knocked out the survey bro. Thanks for the new wrinkles in my brain.
What is the name of the sausage book you mentioned?
Cool channel!
Charcuterie by Michael Ruhlman is that the book your talking about?
Fun facts: My middle name is "Ball" and its from the same family as Ball canning jars _AND_ were related to George Washington (Martha Washingtons maiden name was Ball).
the product that makes gas station jerky is Morton's tender quick
I make lots of stock myself....and Brandt Meixell knows his sh*t.
survey taken
Oh pink salt as in potassium nitrate, not pink salt as in Himalayan pink salt.
5 years fml
But we should not can you Steven because you carry the trichinosis
Lou Maxson CDC meat cooked to 165 degrees trichinosis is a non issue, pressure canning gets the temperature up around 230 degrees......technically safe to eat
Mash the dogs
I don't like Jerky..