This week on the show, Remi tells a story about a gnarly trip to Afognak Island in Alaska that ended with some nasty gut issues. He also covers everything you need to know about water purification and filtration.
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Charcuterie is a catch-all term for processed meat. These meats can range from dry-cured Spanish hams to smoked snack sticks. The craft of making charcuterie evolved from the need to preserve meats before the advent of refrigeration and utilize odds and ends of protein. With the modern luxury of refrigeration, the preservation of meat is no longer a necessity for most households, but the craft of charcuterie lives on. Using a combination of salt...
There aren’t many gun products that offer drastically improved performance without costing an arm and a leg. You could argue that shotgun choke tubes are one of them.
“A choke is one of the easiest and cheapest things you can change on a shotgun to improve efficacy,” MeatEater’s waterfowl guru, Sean Weaver, said.
In simple terms, shotgun chokes reduce the diameter of the gun’s bore to tighten the shot pattern and extend effective range. In some...
Salt is the only rock that humans regularly consume in its raw form. Despite its ubiquitous use today, salt was once used as currency due to its rarity and difficulty in manufacturing. In fact, the word “salary” comes from the Latin word salarium which was a payment of salt given to Roman soldiers. It wasn’t until the invention of industrial processing techniques in the mid-19th century that salt became a staple of everyday culinary life.