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Old 11-24-2020, 07:15 PM   #1
Sethmac
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Default The Hog Book from Meateater

Not sure if some of y'all remember Jesse Griffiths from the new episodes from MeatEater but he is a local to Texas chef, self-funding the publishing of an all wild hog cookbook. I heard a synopsis on the MeatEater podcast, got excited and reached out to get details on pre-order.

They just got a kickstarter up today with some pretty sweet incentives. Check it out if your a hog hunter: http://kck.st/399Y5nD
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Old 11-24-2020, 07:29 PM   #2
MetalMan2004
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Looks like someone snagged that butchering class quick. Would definitely be a neat experience.
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Old 11-25-2020, 08:57 AM   #3
rsquared
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salt and time in austin used to offer a hog butchering class too
i took it 3 years ago and it was awesome

betting the one from Didue would be great too
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Old 11-26-2020, 10:06 AM   #4
austinRecurve
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Looks great, just funded to get the book. His episodes on Meateater were good too.
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Old 11-26-2020, 10:33 AM   #5
Sethmac
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Yep I funded for 2 books, one for me and one for Dad
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Old 11-26-2020, 11:43 AM   #6
SmTx
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Seems geared at the non-hunters wanting to start obtaining their own food.

Pig hunting great way to get all the yuppies involved!

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Old 11-26-2020, 04:28 PM   #7
Sethmac
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I’m in for learning anything new if it tastes good
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Old 11-26-2020, 09:23 PM   #8
Artemiz
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Thanks, just got a couple books, one to have and one to share!

Wish I knew about it sooner I would love to take that class!

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Old 11-26-2020, 11:30 PM   #9
El General
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Dai Due is Jesse Griffiths original joint in Austin. ****ed good.
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Old 07-06-2021, 05:02 PM   #10
TeamAmerica
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Just ordered his Afield guide to cooking wild game.

Joe Rogan podcast was very interesting to hear!

Maybe will get to go to his restaurant and butcher shop next time I'm in Austin.
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Old 07-06-2021, 05:15 PM   #11
Take Dead Aim
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Jesse is a great representative for the hunting community. Super nice guy. Great restaurant he has there.
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Old 07-06-2021, 06:05 PM   #12
Treeshark
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I’m excited to get my Hog Book. I think it’s close to shipping
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Old 07-06-2021, 07:49 PM   #13
Sethmac
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I have Afield as well..great book

Yep, the request for addresses went out today..can't wait!
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Old 07-06-2021, 08:20 PM   #14
Strummer
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How does the kick starter thing work?
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Old 07-28-2021, 06:53 PM   #15
Sethmac
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Mine arrived last Friday...definitely worth the wait....https://www.reckonill.com/2021/07/28...sie-griffiths/
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Old 07-28-2021, 07:10 PM   #16
TX CHICKEN
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Quote:
Originally Posted by Take Dead Aim View Post
Jesse is a great representative for the hunting community. Super nice guy. Great restaurant he has there.

I met him through a buddy that has a few bbq food trucks in Austin and Jessie is passionate for sure. He has turned many of those Austin hippies on to the ďorganicĒ meat and itís good for the image of hunters for sure.


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Old 07-29-2021, 10:31 AM   #17
SNKETR
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I just ordered one for myself and one as a gift.
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Old 07-29-2021, 06:11 PM   #18
austinRecurve
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Got mine today. Must have been sitting in the mailbox for a few days. It's a hefty book full of pics of butchering and lots of recipes.
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Old 07-29-2021, 06:30 PM   #19
Texas452
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I butchered so many hogs in my life I could write a book about it.
Not!
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Old 07-29-2021, 07:18 PM   #20
Sethmac
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So two things from the book that stood out to me and curious y'all experience:
1) He advises against "ice washing". He keeps them cold and dry...I've always let the blood drain off in the ice...but I'm interested to try bagging them before icing to see the results

2) He guts head down...when reading this part, it just seemed more complicated, more likely to nick the guts and more likely taint something for someone working late at night (and i a different "butcher class" than him) . I've always gutted head up and then flip them once gutted
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Old 07-29-2021, 08:21 PM   #21
El General
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Quote:
Originally Posted by Sethmac View Post
So two things from the book that stood out to me and curious y'all experience:
1) He advises against "ice washing". He keeps them cold and dry...I've always let the blood drain off in the ice...but I'm interested to try bagging them before icing to see the results

2) He guts head down...when reading this part, it just seemed more complicated, more likely to nick the guts and more likely taint something for someone working late at night (and i a different "butcher class" than him) . I've always gutted head up and then flip them once gutted
Both of those things are personal choice. It donít matter.
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Old 07-29-2021, 09:10 PM   #22
JTeLarkin08
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Quote:
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Both of those things are personal choice. It donít matter.
I mean your right it is personal choice.. But any meat that gets wet turns gray and gross. Bagging def works better
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Old 07-30-2021, 02:51 AM   #23
HighwayHunter
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Quote:
Originally Posted by Sethmac View Post
So two things from the book that stood out to me and curious y'all experience:
1) He advises against "ice washing". He keeps them cold and dry...I've always let the blood drain off in the ice...but I'm interested to try bagging them before icing to see the results

2) He guts head down...when reading this part, it just seemed more complicated, more likely to nick the guts and more likely taint something for someone working late at night (and i a different "butcher class" than him) . I've always gutted head up and then flip them once gutted

I havenít read the book, however Iíve always gutted head down if not field dressed. Iíve tried head up, and head down is just easier for me. As far as the ice thing goes my dad always did that and ever since I started storing my venison or wild game dry but cold I canít go back. Venison that hasnít been washed if itís natural flavor is 100x better in my opinion.


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Old 07-30-2021, 07:30 AM   #24
Sethmac
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I guess you don't know until you try it..next hog is getting gutted head down and going in the cooler dry
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Old 07-30-2021, 07:33 AM   #25
Jcjohnson
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I’m intrigued. Gonna order a couple.
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Old 07-30-2021, 08:12 AM   #26
tradman
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Quote:
Originally Posted by Sethmac View Post
So two things from the book that stood out to me and curious y'all experience:
1) He advises against "ice washing". He keeps them cold and dry...I've always let the blood drain off in the ice...but I'm interested to try bagging them before icing to see the results

2) He guts head down...when reading this part, it just seemed more complicated, more likely to nick the guts and more likely taint something for someone working late at night (and i a different "butcher class" than him) . I've always gutted head up and then flip them once gutted
bagging the meat is the way to go. Do it once and I doubt you go back. Floppy meat is a pain. If I can't hang them, I bag them!
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