Hunt Gather Talk: Dry Aging


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Welcome to Season Four of the Hunt Gather Talk podcast! In this season, we will be talking about all things preservation, from meat and fish to plants and mushrooms, from drying to fermenting to canning and more.

Hunt Gather Talk podcast art for the dry aging episode.

In this episode, I talk with Australian BBQ expert and meat scientist Jess Pryles all about dry aging meat, with an emphasis on beef and venison.

Hunt Gather Talk is sponsored by Filson, E-Fish and Foraged Market; their generosity makes this podcast happen.

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More Podcast Info

You can find archives of this season and the three previous seasons on my podcast page.

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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1 Comment

  1. Love reading your recipes, I make a lot of deer jerky and summer sausage and have made it for many years.
    My grand dad had 1800 hogs and many cattle and sheep, we always cured our hams and bacons and lots of sausage. There is nothing like going into the smoke house and getting a slab of bacon and frying it up on a cold
    winter day. Most Foks are missing out and have no clue about good home cured food. Keep writing your good recipes.