Grilled hot dogs are an all-American summertime favorite. However store bought dogs do get a bad reputation for using not so desirable cuts of meat as well as being stacked with additives like nitrates and MSG. Brian says that Hi Mountain Seasonings offers a great alternative with their Original Hot Dog kit which helps you turn out fresh hotdogs that are not cured so there won’t be any of the additives, making them healthier. You can also choose the meat that you want to use - deer, elk, antelope, beef, or something else. Plus, you can then choose the cuts you want to use that grind well like a hind quarter, front shoulder or scraps if you want - no more mystery meat like you get from the store. Brian says that the process is really simple and easy to do, can be done in your own home and is a fun way to get kids involved, too. Brian notes that serving wild game hotdogs can be a good way to ease wary people into eating something new.
Pronghorn antelope aren’t as popular as deer, they don’t have quite the hunter following that whitetails and muleys have. As a result, many people aren’t familiar with them and are unsure about how to handle and prepare pronghorn meat. Brian says that antelope can be treated just like venison and substituted for it in almost any recipe. The place that people go wrong with any wild game, and especially antelope, is that they are afraid of it being “wild” so they feel the need to overcook it. When it is overcooked and the moisture is sucked out of it entirely, the result can be not only dry, but also odd tasting. Another reason for foul tasting meat can be poor field care. With antelope, Brian says, hunting seasons kickoff early in the fall when outside temperatures can range from 45 to 95+ degrees. Hunters have to be mindful of the outside temperatures and care for their animals in the field accordingly. Field dressing antelope quickly and correctly and getting the body cavity cooling as soon as possible is important, Brian says. Because warm temperatures foster the prime environment for bacteria to flourish, hunters need to make proper game care a top priority. Waiting to field dress an animal, letting it ride around in the back of the truck and not doing enough to cool it down can lead to meat spoilage. Brian says it’s crucial that hunters get the animal home, get the hide off and get it cooling down if they want to have excellent tasting table fare. A quick, easy and delicious way to prepare antelope backstraps, Brian says, is to rub them down with olive oil and then coat them liberally with Hi Mountain Seasonings Venison Rub. After letting them sit for 30-45 minutes, sear them in a hot cast iron skillet or on the grill until you achieve a nice crust on all sides and a perfect medium rare inside.
A great way to add flavor to any meat is through smoke. Hi Mountain Seasonings Smokehouse Cans are a simple way to achieve a great smoky flavor on any type of meat or vegetable you grill. Available in Alder Orange Peel, Hickory Lemon Basil and Mesquite Coffee Bean - each can is simple to use and can provide enough smoky flavor for 3-5 grilling’s. Brian says all you have to do is peel the label off the top of the can where there is a small hole underneath. Heat up the grill, place the can on the grill grate and wait for smoke to start coming out of the can at which point you put on your meat or veggies. The result will be a great smoky flavor that can be achieved quickly and easily. Brian says that right now they have these Smokehouse Cans available in a pack as well as three of their most popular grilling seasonings - Steak, Trail Dust and Gourmet Fish Western Style Seasoning. You can pick them all up for under $20.
Finally, coming soon, Hi Mountain Seasonings will be releasing two new kits. Their jerky and sausage kits are wildly popular as they take the guesswork out of preparation and the same will hold true for their new bacon kits. Brian says that they already offer a Buckboard Bacon Cure that lets people make bacon the old fashion way with a pork shoulder. However, these two new offerings will have all the ingredients and instructions necessary to make your own bacon from a pork belly. They will be available in an original flavor as well as a Back Pepper Brown Sugar flavor. Who doesn’t love bacon? This is a homerun, so watch for this fun new offering from Hi Mountain Seasonings.
Listen in as Brian Tucker with Hi Mountain Seasonings stops in with tips for taking your wild game table fare to the next level.