Podcast Episode 526: Everything is Edible Except the Oink
Justin and Adam Berkelmans chat about all the delicious wild food they cooked and ate at the Texas Field to Fork Wild Pig Camp. They discuss nose-to-tail eating, hog’s head rillette, braised and seared tongue, pork fat cookies, cooking coyote, and so much more!
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About Adam:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He is also the Host of the Antler and Fin Podcast, Harvesting Nature’s Audio Cookbook. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Visit the Intrepid Eater website
Show Notes:
Working on new recipes
Justin can’t pronounce words
Catfish moqueca
Presenting at Denver Sportsmens’ expo
Adam’s Ice fishing season
Opportunities to butcher different types of wild game
Trying every part of the pig
Nose-to-tail eating
Food made at Pig Camp
Hog’s head rillette
Braised and seared tongue
Grilled heart
Smoked round
Pork fat cookies
Sushi rolls with pulled pork shoulder
Braised tenderloins
Seared rib tomahawk chops with caul fat
Exotic meats
Cooking coyote
Stir fry rattlesnake recipe
Coyotes smell funny
Coyote backstrap steak bites
Coyote Korean-inspired soup
Bosintang
Thank you to Ken for the goodies
Pig Camp Breakfast
Wild pork banh mi sandwiches
Pork schnitzel
Breakfast burritos with ground pork
Get fired up about the food
Be open-minded
