Smoked pork chops, using real, meaty, fatty, thick pork chops. Useful in all sorts of ways!
Charcuterie
Green Chorizo
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
Duck Confit
Everything you need to know about how to make duck confit or goose confit at home.
Mexican Chorizo
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Making an authentic one is tricky if you don’t have some of the ingredients, but even if you leave some out, it’ll still be good. You should also know that there is no “One True”
Game Terrine
How to make a nice terrine with pork and whatever bits of game you might have lying around.
Ground Venison Jerky
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Jowl Bacon
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
Smoked Trout or Kokanee
This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.