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16 responses to “Taking the Cure – Wild Game Charcuterie”

  1. Laurie Constantino

    I am in awe.

  2. Charlotte

    Your charcuterie is gorgeous, but I find myself squinting around it to try to get a gander at your curing fridge? What’s your setup? It’s so dry up here in MT that I need to get some kind of curing box organized, and since the used appliance store is right across my back alley, I’m thinking of using a fridge.

  3. Larbo

    Here in Illinois, I know the processors don’t use any of the deer’s fat when making venison sausages, saying that it has an “off” flavor. Do they just mean “strong”? Can you tell us more about how you assess the quality of fat from game before deciding to use it?

  4. hank

    Charlotte: I get so many questions about my curing fridge I will have to write it up in its own post. Stay tuned…

    Larbo: I go into it at length in this post, but the short version is yes, they mean “strong.” Most Midwestern whitetails spend a lot of time eating waste grain like corn, or better yet alfalfa. Should you get a deer like that (as opposed to a sagey mule deer, for example), what I would do is cut off a piece of the back fat and render it slowly in a pan: If it smells nice, I’ll use it for charcuterie. If I don’t like the smell, I’ll use beef tallow or pork fat.

  5. matt wright

    Having just started home charcuterie myself recently, I totally appreciate this post. It is addictive. Really addictive.

    And you sir have access to some of the best stuff to make charcuterie with – I am jealous, really jealous.

  6. Sylvie, Rappahannock Cook & Kitchen Gardener

    Hank, this is a beautiful and evocative post. A smoke house is one of my dreams. My grandmother made an incredible smoked duck, and the taste of smoked cured sausages are part of my childhood memories. I am glad you are thinking of a post of your curing “apparatus”. I am very much looking forward to this.

  7. Karen

    I always learn so much when I visit you blog. Good information and very well written!

  8. Kevin

    Nice one, Hank. Especially like the comparison of cured products and wine – completely agree. I have a date coming up with some goose, moose, elk, and pork fat myself. Can’t wait.

  9. Lang

    Your experiments in curing have me salivating–and wondering how I can carve out some time (sorry) to get into this “ancient alchemy.” Very nice post.

  10. Jon

    I love the cured meats; wish I had the time and equipment to do it myself. Looks awesome.

  11. Josh

    What a great post! I have been dabbling on the edges of preserved foods, mostly stuff in vinegar, but later this year, I hope to take on some meats, fish, and green walnuts.

    I will be calling on you, I’m sure, or at least searching through your cool-a blog!

  12. Murasaki Shikibu

    Even in my depressed state your charcuterie brings a smile to my face. I guess I love food…

  13. hank

    Thanks everyone for your kind words! I definitely want to hear about your experiments with charcuterie as well — especially you, Kevin: You know I am insanely jealous of your constant supply of moose.

    Josh, I will teach you how to make salami in return for a supply of green walnuts. I want to pickle some as well as make nocino.

    Murasaki, I am sorry you are depressed. I always find that a few slices of salami, crusty bread, some pickles and a handful olives to go with a big glass of red wine makes me happier when I am feeling down…

  14. Jamie

    We had crusty bread and spicy elk sausage last night, but how I would love a little salami with the leftover bread today. You’ve inspired me to research salami making before this year’s hunts. I’m so glad I came across your blog!

  15. Todd

    Hi Hank, good afternoon;
    In producing your ‘Canada Goose Prosciutto’ do you use a marinade and/or puff a little smoke on?

  16. mike

    I’m in awe of all of the fantastic looking stuff in your fridge! I plan to steal your idea of storing wine in there. I had thought of trying to dual purpose a fridge as both curing chamber and kegerator, but for some reason wine storage never occurred to me.

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