Splitting a Cow, Spinach Feta Sausage, & Moose Mayhem

Homemade Jerky, Ticks, & Outdoor Animal Clips

This week, Jon and Austin sample some homemade creations, including roast beef and turkey jerky paired with nacho cheese, and share their thoughts on the flavors and textures. They also discuss the new young George Washington movie, dive into the role of phosphates in meat processing, and talk about ticks and Alpha-Gal syndrome and the impact it can have on people's diets. To wrap things up, they react to a compilation of outdoor animal videos, bringing plenty of laughs and commentary along the way.

Dry Aging and the USA

This week, Jon and Austin finally try some dry-aged steaks from the cow they split and discuss how the dry-aging process affects flavor, tenderness, and overall eating experience. They dive into the science behind dry-aging, what happens to the meat over time, and whether the results are worth the wait. The guys also show off some new Walton's USA t-shirts, while Austin puts his identification skills to the test by guessing a variety of animal carcasses. To wrap things up, the guys discuss their favorite presidents.

A Sit Down with Marshall Starks

This week, Jon talked with Marshall Starks, the first Regional Director for Pass It On | Outdoor Mentors, for a great conversation built around hunting, service, and meat processing. The two made bear bratwursts using Loaded Liberty seasoning and meat from a 110 lb bear Marshall harvested in Alberta, Canada, sharing the process and results along the way. They also touch on Marshall’s time at West Point, swap a few fishing stories, and even get into Jon’s ongoing dislike of potatoes. It’s a unique mix of wild game, personal background, and lighthearted conversation.

Catching Up with Jeremiah Doughty

This week, Jon talks with Jeremiah Doughty from Field to Plate for a laid‑back conversation about what he’s been up to since the last time they talked. Jeremiah shares more of his journey as a wild game chef, including how his path into hunting and cooking began after developing an allergy to beef that pushed him toward harvesting and preparing his own wild game. They revisit his mission of helping others learn to hunt, butcher, and cook their own meat through his content and hands‑on classes, along with how his platform has continued to grow over the years.

Boudin, Jerky, & Animal Attacks

This week, the guys cover a little bit of everything from bold flavors to wild stories. They dive into durian and boudin, sharing their thoughts on these unique foods, and get into the details of making both deer jerky and pork jerky. The conversation also touches on buying beef and their thoughts on the Walton's 12-inch thermometer. To wrap things up, they react to some intense shark and deer attack stories, bringing the usual mix of meat knowledge and unpredictable moments.