Salmon Rillettes
One of the cool things about salmon is that it is rich enough to make rillettes with, especially when you use belly meat and the trim from around the bones. This is a pretty classic version, with both smoked and fresh salmon or steelhead trout.
Homemade Polish Kielbasa
Few sausages are as iconic as Polish kielbasa. There are as many variations as there are cooks — even an official government-approved recipe, which I used as my inspiration. This one is pure smoky awesomeness.
Kabanosy, the World’s Greatest Slim Jim
I could eat these all day long. Tangy, smoky and addicting, kabanosy, a Polish smoked meat stick, is what a Slim Jim dreams about when it sleeps at night. You want to make these. Now.
The Imperative of Protein
My life is governed by the near-constant need to process, butcher and store the fish and game we bring home. This is the Imperative of Protein, and while it is indeed hard work, I would not choose to live any other way.
German Bacon
Germans eat a lot of smoked meats, including bacon. But I failed to find “authentic” German bacon recipes, so I made up my own. This bacon turned out so well it made me want to dance around in a dirndl. OK, maybe not. But it is damn good.
Duck Prosciutto
This is one of the easiest charcuterie projects you can undertake, and it has been one of my more popular recipes. But I’ve learned a lot about making duck prosciutto since I first started doing it in 2007, and there is definitely a difference between good duck ham and great duck ham.
Crepinettes with Wild Boar
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Alas, I rarely get to make them, as I don’t really buy meat much anymore. But when I shot a wild pig this past spring, I got myself a surprise: wild caul fat!
Bison Bresaola
Bresaola, an Italian air-cured eye round or loin, is normally done with beef. But it works with any large animal, in this case a bison.
Ventreche, French Bacon
I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.
Andouille Sausage Links, Cajun Style
Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po’boy sandwich to gumbo – and you can make them with any meat.
