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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.
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.
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 […]
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 […]