Everything you need to know about how to make duck confit or goose confit at home.
How to make a nice terrine with pork and whatever bits of game you might have lying around.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Learn to use caul fat and it’ll change your cooking.
As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.