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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.
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.
Key Links
- My article on dry aging venison, which will give you more details on the process.
- Jess Pryles’ website, where you will find all sorts of good information on barbecue, cooking meat, and yes, dry aging.
- Jess’s book Hardcore Carnivore.
- If you are so inclined, here are links to the Dry Ager I use, as well as the Steak Locker, which Jess uses.
- This is the device you can use to regulate humidity and temperature with a regular fridge.
If you have a suggestion for a podcast topic, drop me a line at hank@huntgathercook.com.
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More Podcast Info
You can find archives of this season and the three previous seasons on my podcast page.
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.