Brian Murphy shares the best way to skin a deer and breaks down each step of the process.

Brian Murphy shares a few tips and tricks that he's learned about butchering and quartering a deer.

Brian Murphy discusses how to make quick and easy sausage brats out of pork and venison.

Brian Murphy shares a few tips and tricks that he's learned about deboning and processing venison.

We’ve talked about Precision, now it’s time for the another “P-word” PATIENCE. Great jerky simply cannot be rushed! After twelve hours in a beautiful marinade, it is time for the dehydrator work its magic on your venison. In this Mossy Oak University, Zane walks you through the entire dehydrati...

Precision… this is the secret to incredible venison jerky!

If your cuts are not consistent, your jerky will not dehydrate evenly, and you'll end up with some pieces overdone and some still raw in the middle! In this Mossy Oak University lesson, Zane teaches you how to avoid all of that grossness...

This is the moment of truth, when all that beautiful work comes together and your ground venison transforms into actual sausage links!
In this Mossy Oak University, Zane Dearien shows you how to load a sausage stuffer with hog casings and pack ten pounds of a seasoned venison/pork blend into per...

In this Mossy Oak University lesson, Zane walks you through his perfected 70/30 blend (seven pounds of venison to three pounds of pork shoulder) the fat from the pork gives you richness, moisture, and binds everything together in such a beautiful way. Learn how to cut your pork shoulder for smoot...

All that hard work: the harvesting, the butchering, the grinding, the smoking, the dehydrating; are you are going to let freezer burn destroy it all? Absolutely not! In this Mossy Oak University, Zane Dearien shows you how to use a chamber vacuum sealer to properly preserve your finished veniso...

In this Mossy Oak University, Zane walks you through breaking down a whitetail deer hindquarter the proper way i.e. no waste, no shortcuts, just beautiful technique. Starting at the shank and working up the femur to the hip, you will learn to follow the natural seams of the muscle with your hands...