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Photo by Holly A. Heyser

Bacon, Jerky, Hams, etc

Curing whole cuts of meat can be both easier and more difficult than making salami. Since the interior of meat is pretty clean, you have fewer sanitation issues — but since the interior of a large cut like the back leg of a hog can be huge, controlling the temperature and humidity can be tricky […]

Photo by Holly A. Heyser


I do a lot of meat curing, and make all kinds of fresh sausages, so I thought I’d compile all my sausage and charcuterie recipes here to make it easy for someone to browse through all of them. Charcuterie is a vital part of any hunter’s skill set, as you never know when your power […]