Boudin, Jerky, & Animal Attacks

This week, the guys cover a little bit of everything from bold flavors to wild stories. They dive into durian and boudin, sharing their thoughts on these unique foods, and get into the details of making both deer jerky and pork jerky. The conversation also touches on buying beef and their thoughts on the Walton's 12-inch thermometer. To wrap things up, they react to some intense shark and deer attack stories, bringing the usual mix of meat knowledge and unpredictable moments.