Hunt Gather Talk 8: Jerky, Venison Ribs, Gear Guide

By Hank Shaw

March 08, 2016 | Updated June 17, 2020

Comment

As an Amazon Associate I earn from qualifying purchases.

Podcast: Play in new window | Download

Subscribe: RSS | More

Hunt Gather Talk PodcastIn this episode of Hunt Gather Talk, I answer listener and reader questions. Topics range from what cuts to use for jerky to the concept of Chinese master stock to the importance of char in Mexican cooking. I also run through what you need to know to cook venison ribs you’d be proud of — and finally, I got asked about what are my go-to tools in my kitchen.

Here are some links for further information on this week’s episode:

That should get you started. Finally, my cookbook, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things, has all kinds of stuff on venison ribs, fat and more.

Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!

Categorized as:
,

You May Also Like

Podcast

Hunt Gather Talk: Basic Cheesemaking

I talk with Claudia Lucero of Urban Cheesecraft in Portland on how to make basic cheeses with little or no special equipment. It’s a total geek out session!

Podcast

Hunt Gather Talk: Sandor Katz!

This episode about fermentation is with one of the legends of the practice, Sandor Katz. We dive deep into the word of ferments in this talk.

Podcast

Hunt Gather Talk: Pressure Canning

A podcast explaining all about pressure canning, with expert Cathy Barrow. We discuss myths, dispel fears and talk about our favorite projects.

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.

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

5 Comments

  2. Hank
    I love these podcasts. So glad you are doing these. Also, thanks for the references about Craig Diehl. Went to one of his places this week in Charleston and the cured meats are fantastic. Keep up the good work.

    Reply

  4. Hey Hank!

    Love the podcast, it is a great addition to the site. You alluded to the fact that cooking moose and elk ribs was a bit different than deer ribs, but you never expanded on that. Could you fill us Ontario hunters in? Calf tags are the default up here (and with the new moose management plans they are also the norm) and I think some calf ribs would be awesome, as have all your recipes that I have made (eating corned venison as I type!) Thanks Hank and keep up the amazing work!

    Steve

    Reply

  5. My most important kitchen gear is my pressure cooker. I cannot do without my pressure cooker. The stove and kitchen sink is rather important too.

    Reply