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Ep. 013

Published: 2015-07-09 23:55:00
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Anchorage, AK. Steven Rinella joins Danny Rinella, Brandt Meixell, Janis Putelis, and Mike Washlesky for a conversation about preserving wild game. Subjects discussed: smoking, pickling, canning, drying and freezing wild game; author Peter Matthiessen's take on Anchorage; the wild boars of Latvia; making mountain goat stock; cool ranch Doritos; living on a diet of canned teal and Slim Fast; moldy moose bresaola; the best jerky Steve's ever had; differences between freezing fish, fowl, and red meat; rescuing freezer burned packages of bull elk from the bottom of a dude's freezer; recurring nightmares caused by a decade of fur trapping; buffalo suckers; bird hearts; gizzards.

 

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Referenced Books

Snow Leopard
by Peter Matthiessen
Steve mentions that many people know Peter Matthiessen through his book 'Snow Leopard' while discussing another book Matthiessen wrote about musk ox on Nunivak Island that Steve was reading on his way to Alaska.
Referenced at 00:00:00
Oomingmak: The Expedition to the Musk Ox Island in the Bering Sea
by Peter Matthiessen
Steve references a book Matthiessen wrote in the sixties about musk ox on Nunivak Island. He was reading a passage from it at the airport about Anchorage in 1964. The specific title is not mentioned, but it's clearly a book about musk ox hunting/observation in Alaska.
Referenced at 00:00:00
Charcuterie
by Michael Ruhlman
Referenced multiple times as 'Ruleman's book Charcuterie' which Steve describes as 'the Bible on all things cured and dried meat' and later as 'the best sausage making book out there.' Steve mentions he's made recipes from it using wild game and spoke with the author about it.
Referenced at 00:00:00
L L Bean cookbook
by None
Mentioned as 'probably the number one selling wild game book of all times' in a discussion about how wild game cookbooks organize recipes by species rather than by cut of meat, which Steve disagrees with as an approach.
Referenced at 00:00:00