Hunt the World

On this Week's episode, we continue with last week's episode with Brian and Brad talking wild game sausage with Noah and Wes. They dive deeper into last week's topics, talking about their personal favorite ways to prepare sausage, as well as ways you can mess up sausage and how to avoid that. So refresh with last week's episode and get ready to craft sausage with your very own wild game.

On this week's episode Brad and Brian sit down with Wes and Noah and talk sausage. The Black Hills Butcher's Block produces thousands of pounds of sausage a week and Noah and Wes are experts when it comes to sausage. They go over their favorite kinds of sausage, how to make it with high end equipment, and how to make it at home with a five gallon bucket.

On this week's episode Brian and Brad sit down with Braydin Eastman to talk applications strategies. From Colorado, Wyoming, Arizona and New Mexico, all the way up to Alaska, they cover it all. If you are looking at building an applications strategy yourself, feel free to give us a call at 605-644-8000.

On this week's episode Brian and Brad are joined by the incredible chef Westly Castle. Westly is the executive chef at the Black Hills Butcher's Block, and he has joined the guy's today to talk wild game. They go over several great recipe's and Westly reveals several tips and tricks on how to utilize every part of your animal in a bunch of delicious recipes that will leave your mouth watering.

On this week's episode of Hunt the World, Brian and Brad go through everything their thankful for in the hunting industry. The people they've met, the organizations that keep the hunting alive. And of course, big animals. There's a lot to be thankful for this holiday season and we're excited to tell you our highlights.