Join HuntChef as he walks through using the HuntChef brine kit to dry-cure ground pork and venison and transform it into an amazing venison bacon. You can spice it up with Straight Outta Pontchartrain or go sweet with your favorite maple syrup, but your mouth will be watering either way after that bacon cooks low and slow in the smoker. HuntChef serves it up with eggs and toast for a classic American breakfast.
Up Next in Season 2
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HuntChef Sportsman Channel Ep 11 • Tu...
Don’t just breast out your bids and leave the legs behind! HuntChef turns these turkey legs into an awesome turkey soup! Start by browning the turkey legs and cooking them in chicken (or any poultry) broth with lima beans and Party Fowl. Add in carrots, celery, and onions—and don’t forget the Te...
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HuntChef Sportsman Channel Ep 12 • Fr...
One of the best things about spring is the end-of-season harvest! These walleye are straight out of Lake Erie and loaded with Straight Outta the Bay. HuntChef fries up the fillets along with a medley of chicken of the wood’s mushrooms, green onions, and pickled ramps – seasoned up with Canadian C...
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HuntChef Sportsman Channel Ep 13 • Wa...
Chickens aren’t the only ones with wings! HuntChef fries up a batch of beer battered walleye wings and veggies, starting with a pilsner and ginger ale-based beer batter loaded with Smokey Bayou, Straight Outta the Bay, and Reel Dam Deal. Chef also whips up a dipping sauce made from soy sauce, ora...
