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Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeño and cheddar.
Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.
Jess joins her friend Javi in his backyard, where he welds custom cooking contraptions, including an asado cross they use to cook cabrito together.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
At Devil's Hole Ranch, Jess learns to drive cattle and uses the farm's organic garlic to create a delicious meal featuring steak grilled over hot coals.
Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Jess joins her friend Matt Hughes, who helps run an adult learn-to-hunt program, and the two head out to hunt a wild hog in the senderos of South Texas.
It's not every day that you get to hunt alongside a game warden, but for this trip, Jess does just that when she meets up with her friend Chris to do some fall turkey hunting.