Camoretro

It’s good to get out of the trade show booths and swap handshakes for hugs @ the annual Hella Dry hunt 🫶🏼. Thank you to all who make this event something we couldn’t stand to miss. - Logan

The days about dogs are good days. The hunts that we plan with them in mind delight me to no end. Here’s to some of the best hunting buddies I’ve made over the past few years. Many are still with us, but some are not. Share their stories so their lore lives on. - Logan
Photos by me (I think)

A good day for camouflage. Thank you to Mossy Oak and Tecovas for opening your doors to us. And thank you to the customers who walked through those doors to help raise over $1,000 for Kerr County relief funds.

What? Tecovas x Mossy Oak Product Launch
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And? Camoretro Charity Pop-Up (details below)
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Where? Tecovas Flagship Store
1500 S Congress Ave, Austin, TX 78704
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When? August 20th Noon-8PM
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Come shop a Mossy Oak exclusive collection selection on Aug 20th with Camoretro.
In partnership with Mossy Oak’s “Heart of Texas” initiative; all profits from Camoretro will go towards the More Like Wynn and Kerr County Flood Relief Funds to help the healing and recovery efforts of those impacted by this summer’s tragic events.

Prepping and cooking game more effectively has been a priority this season. Here’s a look at the process I’ve been following and one of the end results!
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Slide 1-2: Cleaning. Breast, pull legs, pluck hearts. I generally pluck then breast big birds, especially the drakes, and cut them out w/ fat on. These drakes had virtually no fat on them. I use the Game Washer bucket on all the meat to remove feathers. The best $ you’ll spend if you ever process birds or fish. I’ll do a video on that product someday. Insanely beneficial to your time, but make sure you keep it clean!
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Slide 3: Brining. I use salt and a bit of brown sugar in my brine and keep it in the fridge for 6-24 hours. The Game Washer bucket tenderizes the meat in its own way which allows the brine to be even more effective in my opinion.
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Slide 4: Drip drying. Skip this and go straight to marinade if you’re not freezing. This crisper tray has been perfect for allowing the blood and water to draw out and drip from the game even further. I leave it in the fridge like you see here for 6+ hours. The more moisture you can draw from the game before you vacuum seal, the better it will keep.
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Slide 5: Signed, sealed, delivered. The vacuum chamber I bought from JVR Industries, Inc. this season is the best thing to happen to me since SoundGear Phantoms. Keeping game longer/better, the most effective marinade process possible, and the benefits of using the pouches for sous vide are my favorite aspects. I’ll share more about the marinade in the next slide, but using your sous vide to thaw out freezer meat is a game changer. Look it up.
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Slide 6: Prep. Using the chamber unit from JVR allows marinade to pe*****te the game in incredible ways. In my opinion, I’m achieving the same degree of marinade in about 1/4 the time. I’m going to let that photo speak for itself🤌🏼. This was an ~18 hr marinade.
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Slides 7-9: Served. Check out the cooking vids from the Midwest Flyways YouTube channel. This Mongolian Duck recipe has been a favorite and I finally nailed the sauce this week. Their Philly Cheese Duck recipe might be the greatest thing I’ve ever cooked. Sorry steak.
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Slide 10: Seasoning by Boss Shotshells

Let me open that for ya real quick…

The small shows are something special. Another great weekend with .

We’re gonna need a bigger booth.