Wild Boar Breakfast Sausage with The Element
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- Опубліковано 8 кві 2024
- In this episode, KC from The Element shows us the process of harvesting a wild hog and making traditional breakfast sausage out of the meat from field to fork. The Element guys travel a lot on hunting adventures and there’s just something nostalgic about sharing a good hearty breakfast after a successful hunt. It’s also very tasty and good fuel for these hunting adventures. Presented by @MoultrieMobile
#fueledbynature #meateater
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Holy shit MeatEater talking about PUFA!!! If you want especially saturated pigs, you can try feeding them coconut, fruit, beef organs/fat etc, milk. You would love to read Raymond Peat's work. It's lifechanging.
Loved seeing this video pop up, I was just revisiting some of the old Pardon My Plate videos. That show was great.
Thank you for talking bout omega 6 my friend, helping brothers out💯
Breakfast sausage is a noble mission
Love the element videos
This dude made me laugh multiple times and I don’t even know if it’s intentional. Loved it
Great video! Love the hunting and cooking videos.
Excellent video.
It's 2024 and we still burning toast?! 😅😂
Yep I said this the other day when the t-stat went bad on my toaster and I ended up with black toast with my eggs.
Let’s goo🔥
Nice meat source, wild fed and plenty.
😊😊 this is real food
Now I’m hungry !
That's some good meat 😊
Copper bullets are great in smaller calibers. Clean through both sides and whatever is in between.
I'm with you on that possum statistic. They probably came up with that in a confined area that was tick infested over a brief time period and extrapolated it to a year across all the seasons. Not that I'm anti-possum I'm the least unless they're nest raiding.
I can't wait to fish with you!
always funny to see how you guys over there are hunting😬🤣👍🏻🇺🇸❤️🇩🇪
amateurs.
@@zipstring yup
Nice big ol boar there.
👍🐿👍
I really can't figure this show / this guy out. Half the time I love it. Half the time I can't stand it. "It's pretty simple; takin' things off the animal and makin' somethin'" and "Some people get real specific with their ratios" -- yeah. Because it won't bind and or taste correct if your ratios are incorrect. And then, not 5 minutes later "I might mix it again to make sure the fat is evenly distributed." C'mon man...
On the other hand, I love seeing feral hog propped up as some high-quality meat. IDK what to think.
Pork meat patties for breakfast 👍👍❤❤🔥🔥
I love tree
Awesome vid brother 👍
Your helping to teach men, how too be real Men again.
Top work
🇧🇷👍
Honest question I don’t mean to start a comment war but why 223 not 556 for the extra umph behind the round
You'd do better with a Suppressor, and go heavier like with 300 Blackout.
What part of the country is this?
Texas
Chipmunks have to be more effective with tickets than opossum.
Theres no way he didnt splash all over that stove top with the grease
😂
Wait... is ground pork called sausage in some areas?
Once spices are added
What are they feeding farm raised pigs other than grains that is so bad?
Fed junk and not exposed to sunlight. If you saw a commercial pork operation you’d probably shy away from it.
Go watch the hog farmer episode of dirty jobs, you'll see they aren't eating grains lmao.
Commercial hog farms are set to feed “slop”and the hogs aren’t exposed to sunlight . Free range and wild hogs get plenty of sun and the meat is better for you..
@@TheOsu22 I hep a pig farmer out who contracts with Tyson. Just grain there. I guess not everyone does it that way. I will have to check out dirty jobs and see if that is BS or not.
@@TheOsu22 the pig slop from discarded food? I wouldn't call that scary or bad for pig meat. How do you know exactly what a wild pig is eating. I'm just trying to say his comment about farm pigs was kind of unnecessary. Just say you want wild pigs from your backyard. Farmers work hard.
🐖I prefer wild to domestic myself. Yum.🐖
I was hoping for a lesson on how to cut it
Texas is the most bountiful State based on available Biodiversity of proteins in this Great American Land. God Bless Texas and this man’s family
9000/365=24.65. Math is hard. Possums are great and good for the environment, especially in Lyme disease country. Just saying.
always wondered why texas has so much meat
Most Texans describe wild pork as practically indelible because most hunters don't know how to handle and process it properly.
More like 24-25 ticks but okay.
Congratulations brother and everyone pigs will destroy the farm land and eat anything even baby animals in the wild outdoors
This guy is very u educated
CLOWN SAID HE CAN HIT A QUARTER 3 TIMES AT A HUNDRED YARDS 😂
Under an moa is pretty good shooting
If you can’t do that you need to practice more
@@philllax1719especially with a somewhat simple AR
@ericmcclellan6901 Lots of firearms are not capable of shooting sub moa reguardless of the shooters skill level. But by all means, tell every one how much you know about guns and shooting...
223 is not a real hog round yes I know it will work but there are much better options
I'm sorry I am from Texas and have eaten dozens of wild hogs. I want it to be good so bad, and I hear all these hog apologists talking about how they get a bad wrap. Truth is, they are not that great. The pork looks great when you are cutting it up, but it tastes like a skunk shit on it when you eat it. And before you say I handle my meat incorrectly I get it cleaned and cooled very quickly. Maybe someone out there knows how to make it taste good, but trust me it does not taste good naturally on its own.
IDK man. I was in South Texas in Feb. 60-70*F at night, 80+ during the day. My buddy and I shot 12 hogs. 1 was a piglet that "wasn't usable" according to the ranch, so we got some part of the weight of that in sausage. The other 11 hogs totaled 958lbs live-weight. I took 6 home, he took 5, plus the sausage from the small one he shot. Everything I've had has been exceptional. I've made 3 pork shoulders, 1 ham -- like an actual brine-cured and smoked ham, 3 hams, and a backstrap. The backstrap I made in the crockpot and the ham I cured for Easter were both off a 190lb boar. I marked the meat off that hog separate because I've heard what you've said, and I've heard that boars taste worse and are tougher, all that stuff. Our pigs were skinned, quartered, and stuck into coolers with ice -- don't get me started on that -- within minutes of being shot. I'm not 100% sure what to tell you -- those pigs have all been great. As was the older 140lb sow I shot in S MO. I... I don't know man. I'm sorry you've had such a bad experience. It's probably my favorite "wild" protein because it tastes like a much more flavorful domestic hog. I even made a coppa outta the MO sow. And it came out fantastic.
I agree. I add in pork fat from farm-raised pigs and lots of seasoning to off-set the natural flavor
Tell me you can't cook without saying it
First time I ever had hog it was delicious. Subdivided the quarters and ground three into breakfast sausage with a bunch of sage and smokey flavors, all three quarters worth got eaten in one setting. Reserved one hind quarter as a roast for the pot, added red potatoes, corn and beef stock and seasonings and let it cook till it fell off the bone- that roast was gone in under 10 mins. Guess it depends on how you cook it
@@protectyour2a482 100%. I use 50/50 coffee chili rub / butt rub. 1c water. Crockpot low for 8hrs or so and it gets devoured.
Where's the fat ? That sausage will be dry af
Dumb
Opossum stat sounding like your hog hunting numbers. Man I’ve listened to a lot of the element podcast, but this video is turning me away from it.
I dont comment at all, I love MeatEater, but this guy is Bozo
Feral hogs, not wild boar. Wild boar is a distinct wild species native to europe and are only in game farms in the US. Yes, the feral hogs share some dna with boar, but are more closely related to domestic pigs.
NFC. You know what he means
Shut up
What would you call a male pig that lives in the wild?
@@hughjass1835 what he means is feral pig.
If Steve Rinella knows what he is talking about they are apparently the same species. He mentions this often on his podcast
I never comment, but come on. Feeders for days and whispering after the shot? Bums me out.
Why? Feeders draw them in and make it easier to manage the invasive hogs. Whispering means you aren't bumping the animal further away after you shot it. Not trying to be rude, genuinely curious why it bums you out though
Sunny side up???! Typical city boy.
EVERY LIKE 1HR OF STUDY
👇🏽
I'm... I'm so sorry but no. That pig doesn't weight 225. That pig was between 180-200. But not 225. 200 and down is average. Over 200 you're starting to push into that "real big hog" weight. Unless I'm way, way off; 225 is... it's a lot. I got a pig that weighed 186 and it's about that size. Go to like 4:20 ua-cam.com/video/TYpmX1TAYIc/v-deo.htmlsi=awbrhl5qONGlD6ty