James: Once you've shot an elk, what's your process for field dressing?
Joe: "I don't gut any elk. I almost always do the gutless method, even if it is an overnight situation. I just open them up. Get that hide off of them as soon as you can. The first thing I would do in any situation is flip it to the opposite side whether there's snow or not. That's just a good practice if you can flip it."
Read MoreSmoking venison offers a variety of benefits that enhance the overall flavor and tenderness of this lean meat. One of the primary advantages of smoking is the ability to infuse a rich and smoky flavor into the venison. To achieve this, hardwoods such as oak, maple, and hickory are ideal choices. These woods provide a robust and distinct flavor that complements the taste of venison, creating a truly delicious and satisfying dish.
Read MoreFor those of you who were unable to harvest a deer this year or who need some supplemental meat for their freezer, roadkill might be solution you didn’t know you needed. The thought of eating an animal you find on the side of the road might make you squeamish, but it can be perfectly safe and legal if done right.
Read MoreAged meat is something to cherish and there is a good reason to. If you’ve ever been to a fine steakhouse, you’ll know that some of the highest-priced items on the menu are the aged steaks. On average, a 30-day aged beef steak goes for about $50. But why? What makes an aged piece of meat so special?
Read MoreIt’s hard to find someone who doesn’t like jerky. This Independence Day serve your guests something really special: Sweet, Spicey ‘n Smoked Venison Jerky. It’s easy and will be a definite crowd-pleaser.
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