To commemorate their 30 year anniversary, Brian says Hi Mountain Seasonings is kicking off a year-long celebration with a huge giveaway. What's up for grabs? Check this out: 30 lucky winners, 30 Hi Mountain Seasonings anniversary bundles, and 30 Hi Mountain Seasonings authentic Western Seasonings in each bundle. Brian says this Anniversary Giveaway runs through April 30th and it's easy to enter, just head to their social media channels, follow the link and enter your email.
It's incredible to think about the enormous amount of product that is produced and shipped out of the Hi Mountain Seasonings facility in rural Wyoming, Brian says. He emphasises that their seasonings, kits and all other products are very versatile and can be used on wild game meats and domestic meats alike. Plus, the seasonings are great on vegetables, eggs and more. Brian says their products are particularly popular with hunters and anglers to season and prepare their wild game meats.
With spring just kicking off and turkey seasons heating up across the country, hunters will be taking to the woods in an effort to bag a spring gobbler. Wild turkey is notorious for being dry and/or tough, so what can a hunter do with their bird to make it as tasty as possible? Turkey jerky is a great way to make use of your spring wild turkey success. Brian says turkey jerky can be made using either ground meat or sliced muscle based on your personal preference and seasoned with your choice of the many different flavor offerings Hi Mountain has available in jerky kits. Because many wild game meats are very lean, especially birds, Brian offers his advice on which method, whole muscle or ground meat, is easier when making turkey jerky.
A different and more out of the box way to use your wild turkey meat is to make it into turkey bacon. Brian says Hi Mountain Seasonings has three different bacon kits to choose from that are versatile enough to make bacon out of virtually any meat you want. Using a wild turkey breast(s) or big enough chunk(s) of thigh meat, the directions will guide users in exactly how to turn their wild turkey into a deliciously cured turkey bacon. Brian says the thing that people should know about wild game bacon is that it's not going to look or taste exactly like what you would find in the store. Wild game meats are naturally leaner so they won't have the fattier consistency that store bought, commercially produced bacon varieties have. After it has been cured and smoked, depending on the fat content of the meat, Brian says it's very possible you'll need to add some cooking oil to the pan so the meat doesn't stick. It's a different taste and texture, but it's great, he says.
If you aren't wanting to make jerky or bacon from your wild turkey and instead want to leave it fresh to grill it, roast it or pan cook it, Brian recommends brining it first. Submerging your bird in a brine will add moisture and flavor to the flesh, a welcome addition since the fat content on wild turkeys is very minimal. After brining, it all comes down to cooking your turkey to the right temperature. Brian says that brines can be tricky because the brine mixture replaces the blood in the bird and afterward when cooked or smoked the meat appears pink. Many people mistakenly think that the meat is underdone because of the pinkish coloring, however that is attributed to the brine. Having a good meat thermometer is important so you can cook it to the right temperature to make sure it's safe to consume, but not overdone and dry.
Listen in as Brian Tucker, National Sales Manager for Hi Mountain Seasonings joins The Revolution this week to talk about their 30th anniversary and seasoning/preparing wild turkey.
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