Nick opens with a personal update on the shift from summer chaos into early fall hunting season, then moves into two connected stories about wild game, generosity, and community. He reflects on being gifted Great Lakes salmon and lake trout, turning part of it into smoked jerky, and how that exchange strengthened a friendship. He also previews an upcoming New Jersey black bear hunt and a new venison donation project that uses hunters’ harvests to help feed others. Key Topics Balancing school, work, family, and hunting preparation as fall approaches Why Nick is keeping his current archery setup unchanged Repacking his kill kit and bringing a paperback book into the tree stand Preparing for an October black bear hunt in New Jersey with Mitchell Shirk Processing and preserving gifted Great Lakes salmon and lake trout Making smoked fish jerky using a brown sugar and salt cure Smoking fish with charcoal and black cherry wood The practical process of trimming fillets and removing pin bones How gifting wild game can create friendships and strengthen community Using salmon as part of a practical meal-prep routine The Doe Dash venison donation concept Turning donated venison into food for local food banks Using recipes to help families enjoy venison beyond burgers and chili Nick’s quick 30-minute meatballs and his wife’s grandfather’s gyoza recipe The role hunters can play in providing high-quality protein to people in need Episode Summary Preparing for Fall Hunting SeasonNick begins by describing the transition into September in Michigan. With school back in session, a nine-to-five job, children, and personal projects all competing for attention, he is learning to manage his time more intentionally.Fall is also the season when outdoor pursuits begin to accelerate. Nick talks about preparing for Michigan’s archery opener and getting his bow back out to start practicing. His equipment has been working well, so he is taking a simple approach: if something is not broken, there is no reason to fix it.One small change he is considering is bringing a paperback book into the tree stand. Rather than spending downtime scrolling on his phone, he wants to use that time to read and gain a different perspective while remaining immersed in the outdoors.A New Jersey Black Bear HuntNick shares exciting news about an upcoming trip to New Jersey to hunt black bear with Mitchell Shirk of the Pennsylvania Woodsman.The trip is already moving forward, with flights and lodging arranged. Mitchell has been handling much of the scouting, baiting, and stand preparation, while Nick plans to bring his saddle because it allows him to sit comfortably for longer periods.The hunt will be a completely new experience for Nick. In addition to pursuing a new species in unfamiliar country, he will also have to think through the logistics of processing, transporting, and preserving a bear while traveling by plane. He hopes to bring the hide home for a rug and expects to rely heavily on Mitchell’s knowledge of local processors and taxidermists. The Gift of Great Lakes FishThe central story begins with several fillets of Great Lakes king salmon and lake trout sitting in Nick’s freezer.The important part is not simply the fish. It is how the fish came to him. Nick received the fish from Jason and Britley, friends he met through their sons’ soccer team. Jason is an avid outdoorsman who spends much of his time waterfowl hunting and fishing on the Great Lakes. After Jason and his fishing team won a tournament, he found himself with more fish than his household could use because Britley has a serious fish allergy.Jason reached out to Nick, knowing that Nick enjoys both cooking and processing wild game. Nick offered to take some of the fish, prepare it, and turn part of it into jerky so Jason could continue enjoying the harvest without wasting it.Processing Lake Trout for Smoked Jerky Nick explains the practical work involved in preparing the fish. The fillets had already been scaled, so he focused on trimming them and removing the pin bones.He used needle-nose pliers to locate and pull the bones from the larger fillets. Some of the bones were substantial, especially in the bigger fish.Nick also discusses the differences between the fish. Lake trout has a richer, oilier character than king salmon, which gives it a stronger and more distinctive flavor. Instead of viewing that as a negative, Nick embraced the uniqueness of the fish and found that its higher fat content worked well for jerky.The Cure and Smoking ProcessFor the first batch, Nick followed a method inspired by Hank Shaw. The cure consisted primarily of brown sugar and salt. Because fish absorbs salt quickly, he allowed the fillets to cure for roughly six to eight hours before rinsing them and preparing them for the smoker.A problem arose when Nick discovered that his smoker had developed a rust issue. Rather than abandoning the project, he adapted by using cooling racks on his charcoal grill.He also used black cherry wood from a storm-damaged tree in his backyard. The combination of charcoal and homemade wood chunks created the smoke needed to transform the fish.Nick describes how the smoke changed the appearance of the bright red fish, giving it a warm, tan color while preserving the visual appeal of the meat. The result was not just flavorful; it was something that looked appetizing before it was even tasted. Sharing the Finished ProductAfter reducing the moisture and concentrating the flavor, Nick packaged the finished fish and gave it back to Jason.The amount was noticeably smaller than the original fresh fish because of the water loss during smoking, but the value of the gift had increased. Jason could now enjoy his catch in a preserved form, and he had a product that was easier to store and use.This created a meaningful exchange. Jason had gifted Nick the fish, and Nick returned part of that bounty in a new form. The interaction became more than food preservation. It became a way for two outdoorsmen to share skills, effort, and appreciation.The Community Built Through Wild GameNick connects this experience to the broader tradition of sharing wild game.Hunters and anglers often trade venison, duck breasts, fish, and other harvests with one another. Someone may have extra duck but no fish. Another person may have more fish than their family can use but would gladly trade for venison.These exchanges create relationships. They help people use more of the animals they harvest, reduce waste, and give friends an opportunity to experience food they may not otherwise have access to.Nick reflects on the familiar saying: Copy “If you give a man a fish, he eats for a day. If you teach a man to fish, he eats for a lifetime.” For Nick, the saying leaves out something important. When you give someone a fish, you may also create gratitude, conversation, friendship, and a desire to share in return. Fish as Everyday Meal Preparation Not all of the gifted fish became jerky. Nick also used some of it for family meals and meal preparation.He describes preparing salmon with rice and avocado as a balanced lunch containing protein, carbohydrates, and healthy fats. Having prepared meals available helped him avoid relying on fast food during a busy workday.This connects the gift of fish to another benefit: wild game and locally harvested food can become part of a practical everyday routine, not just a special occasion meal.From Friendship to OutreachThe conversation then expands beyond the exchange between Nick and Jason. Attribution Code "Slow Burn" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
