Ep. 887: The Lizards Went Down to Georgia, Securing Hunting Rights in Colorado, and Big Ol' Lake Trout
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What is the main topic discussed in this episode?
This is an iHeart Podcast. Guaranteed human. If you do off-season work, you know what beats up gear. Scouting, land work, crawling through briar patches, brush, weather, long days. First Light Fieldwear is built for all that. No shortcuts. Purpose-built, durable. Hard-wearing where it needs to be. Versatile where it matters. It supports the work that earns the season. Check out First Light's new fieldwear collection at firstlight.com. Welcome to the news show, ladies and gentlemen. This week we've got the state of Georgia playing hardball with some big ass lizards that they don't want running wild. The Interior Department opens up a metric shit ton of hunting and fishing opportunities around the country.
But what exactly is an opportunity? Colorado outdoorsmen might have a chance to take the offensive against anti-hunting efforts in the Johnny Denver state. A Minnesota guide keeps beating his own lake trout records, and what's up with that? But first, I'll tell you what's first. It's Biltong. You ever made Biltong? Have not. Made jerky. I'm assuming it's close. It's like a cousin. It's a second cousin. The making of is different how? Well, you don't slice it. You know when you make a jerky, you slice jerky. Biltong, you get a chunk, cure it, hang up the chunk, wait until it's kind of dry, and then slice it. And it's gooey in the middle. Here. It's so good.
What is Georgia's Argentine tegu problem?
This is a sample piece that I'm making. So I'm just trying to figure it out because I'm just hanging it in my garage. It is soft. Yeah. So I'm just hanging this in my garage by trapper's wire. I got them hanging all over the damn place. Pass one of those down to Corinne there. Thank you. B-I-L-L-T-O-N-G, everybody. This is my sample batch. That's a much different eating experience than jerky. Oh, yeah. This is good. Eventually, I'm going to be doing whole back straps. All the Biltong dudes tell you, like, no sinew, no this, no that, but whatever. That's really good. This is delicious. It tastes like you're just eating leftover steak from the night before. Yeah, a whole backstrap from a smaller animal, like an antelope or a white-tailed doe.
I cured it in my fridge for 48 hours. It's vinegar. It's basically like salt, vinegar, stuff like that. You add the working ingredients, vinegar, salt. It's not overly salty at all. And then you add stuff that's good to eat in there. Two days. Then you take some wire or whatever you got, hooks, paper clips, whatever, and just hang them around your garage. You can really appreciate the meat because there's tenderness in there. And you feel like it's the same. You're getting a similar product to like it being hung like out in the sun in the wind. Mine's not in the sun. I know, but isn't that how they do it in Africa? Yeah, but my garage is dry, and I did it this time of year because this time of year is what I picture being the time of year for that.
No sun. No sun. In Africa, they do the sun when I saw it done, but people also use Umai bags, which I didn't do. This is hanging in my garage. You'd walk in there and think something weird was going on. No, I wouldn't. I've been in your garage. It's built on, dude. It's time now for the TRCP Turkey Hunt sweepstakes reminder. Every year we do this. Me and Yanni Chimani, the Latvian lover, every year we team up with TRCP to do a turkey hunt giveaway. We take a winner and a winner's guest on a three-night, two-day turkey hunt. We cover all expenses. Our guys get birds. Our guys this year got birds day one. They get birds. Go to trcp.org and search up the Summer Turkey Hunt Sweepstakes giveaway. You'll find it easy.
It's a raffle. You buy tickets to win. Again, we cover airfare, tags, food, lodging. We cover everything. You pay nothing. If you're short on gear, we'll find you some gear if you're the winner. And anybody can win. Well, there's some states you can't win, which is stupid. But just a guy who buys one tag. Listen, any Joe Blow can win it. And we've got a list as long as your arm of satisfied past winners. We brought in a professional chef this year. We brought in a professional chef so that when you came in out of the woods, there was a professional chef cooking.
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Chapters
6 chapters
1
What is the main topic discussed in this episode?
0:00–1:33
2
What is Georgia's Argentine tegu problem?
1:33–7:58
3
How are hunting rights being secured in Colorado?
7:58–21:16
4
What changes did the Trump administration make to wildlife refuges?
21:16–29:49
5
How have giant trout records been impacted in Lake Superior?
29:49–1:34:57
6
What are the implications of constitutional hunting rights?
1:34:57–1:38:13
Speakers
4 identifiedMore from The MeatEater Podcast
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