The Bearded Butchers, otherwise known as brothers Seth and Scott Perkins, grew up learning butchery as part of the family business butchering domestic livestock. They carried their knowledge into the hunter's world by hunting for and butchering all types of wild game. And what goes great with meat? Spices! So the brothers ventured into the spice business which grew it's now infamous label from their bearded father and namesake inspired by membership at a local beard club. Their spices are all natural, free of sugar, MSG, and anti-caking materials and the brothers' deer processing YouTube videos about how to correctly process and age venison has gone absolutely viral. In this show, we explore all the Bearded Butcher secrets to successful deer processing, how jerky can break down deer hunting barriers, and how you can do it too.
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Here's What We Discuss:
- Massive Bucks, No Time to Hunt
- Muscle Structures
- Field Dressing and Temp
- Spreading Bacteria
- Not Splitting the Bone
- Care After Removing the Hide
- Coolers and Ice are My Friends
- Building a Walk In Cooler on Short Money
- Dry Aging the Carcus
- Most Popular Guy on a Warm Day
- The Hock and the Tendon
- The Knives
- Dry Aging on the Bone 10 Days
- 32 to 40 Degrees Plus Humidity
- Enzymes and Optimal Range
- The Processing Video
- Fish Tenders
- Removing the Glands
- The Clean Up
- Prepared for the Freezer
- Spice Blend Biz
- The Beard Club
- Venison Brats and Jerky
- Adam Greetree and Laura Zerra
- Catch and Cooks
- Jerky to Promote Hunting
- Memorable Deer Hunts
- Whitefeather Meats and the Bearded Butcher
- OTown Outdoors and YouTube
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CREDITS:
This Show was Written, Edited, and Produced by Jason “Jay” Scott Ammann
Deer News Written and Recorded by Jim Keller
Chubby Tines Tip of the Week Written by Dusty Phillips
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