This past week, Outdoors with Jake Wimberly, a new hunting and outdoor recreation radio show premiered in central Mississippi on 87.7 FM. The show will air weekly at 6 pm central with live streaming available at www.ez877fm.com weekly with podcast and show archive on station web site also available if you miss the live show. Eat Y’all co-founder, Andy Chapman, is an avid hunter and outdoorsman, and he will contribute to this show with a weekly culinary segment with his guests including a range of chef/hunters, wild game cookbook authors, pitmasters and more, and resources from that show including recipes, tips, links and more will be posted here on Eat Y’all.
In the show premier this week, Andy visited with Chef Grant Hutcheson, owner and chef at The Pig & Pint, one of the latest additions to the Jackson, Miss. restaurant scene. The Pig & Pint, located in the heart of Jackson’s funky Fondren district, features an impressive array of artisan barbecue and smoked meats complimented by their broad variety of house-made sauces and sides. On the show, Chef Hutcheson, a hunter himself, described his recipe for preparing “ham” from venison backstrap as well as how to make duck pastrami.
Recipe: Venison Backstrap Ham
- Sausage seasoning
- BBQ Rub
- Venison backstrap (or tenderloin)
- Pink curing salt
Combine equal parts rub and sausage seasoning and 1 tsp of pink curing salt per half cup of sausage seasoning. Trim backstrap, removing all senue and connective tissue. Rub seasoning and salt mixture liberally all over venison backstrap or tenderloin. Plastic wrap the rubbed venison, and roll it tightly. Place wrapped venison in a stackable container. Place another container on top of the meat and place something that weighs about 20 lbs in the top container. Refrigerate meat with weighted container on top of it for 2 days. Remove plastic wrap from venison. Smoke the venison at 200 degrees for about four (4) hours, or until the internal temperature reaches 155º. Refrigerate and thinly slice after smoked venison has cooled.
Listen to this week’s entire Outdoors with Jake Wimberly radio show, including the Eat Y’all cookin segment here.