- Wild Game
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.
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.
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!
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.
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 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.
Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.