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Episode 169: Butchering and Cooking the Loins and Tenderloins

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Manage episode 390552428 series 2825010
Content provided by Harvesting Nature. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Harvesting Nature or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.

-

Leave a Review of the Podcast

-

Buy our Small Batch Wild Fish and Game Seasonings

-

Join our Field to Fork Wild Pig Camp

Recipes:

Miso Milk Braised Wild Pork Tenderloin

Mule Deer Carpaccio

Smothered Black Bear Chops

Coyote Steak Bites

Shaved Venison Bagels with Horseradish Cream Cheese

Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus

Show Notes:

Oklahoma Waterfowl Hunting Culinary Camp

Big Game Blend Restock

Kids Book: Wild Game A to Z

Tender Loin

Physical description of the cut

Psoas (soes) major muscle

Tenderest cut on most animals

The butt, the center, the tail

Where located

How to remove

Culinary History

How to cook

Loin

Backstrap and Loin

Called Longissimus

Sirloin, Porterhouse, NY Strip

One whole chunk

Cut into steaks

Removing

Silver Skin on one side

Save Silverskin for Stock

Steaks vs Chops

Cleaver Method

The ways meat was historically dispersed.

Meat and poverty

What not to do with cuts

Mild flavor - go simpler

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

194 episodes

Artwork
iconShare
 
Manage episode 390552428 series 2825010
Content provided by Harvesting Nature. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Harvesting Nature or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.

-

Leave a Review of the Podcast

-

Buy our Small Batch Wild Fish and Game Seasonings

-

Join our Field to Fork Wild Pig Camp

Recipes:

Miso Milk Braised Wild Pork Tenderloin

Mule Deer Carpaccio

Smothered Black Bear Chops

Coyote Steak Bites

Shaved Venison Bagels with Horseradish Cream Cheese

Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus

Show Notes:

Oklahoma Waterfowl Hunting Culinary Camp

Big Game Blend Restock

Kids Book: Wild Game A to Z

Tender Loin

Physical description of the cut

Psoas (soes) major muscle

Tenderest cut on most animals

The butt, the center, the tail

Where located

How to remove

Culinary History

How to cook

Loin

Backstrap and Loin

Called Longissimus

Sirloin, Porterhouse, NY Strip

One whole chunk

Cut into steaks

Removing

Silver Skin on one side

Save Silverskin for Stock

Steaks vs Chops

Cleaver Method

The ways meat was historically dispersed.

Meat and poverty

What not to do with cuts

Mild flavor - go simpler

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

194 episodes

All episodes

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