As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
Charcuterie
Goose Pastrami
If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.
Hunt Gather Talk 7: Ham Curing Basics
In this episode of Hunt Gather Talk, meat maven and culinary professor Bob del Grosso and I talk about curing hams and other whole muscles, like duck or goose breasts, loins, bresaola and smaller, boneless hams.
Hunt Gather Talk Episode 6: Salami Basics
In this episode of Hunt Gather Talk, I talk with my friend Christian Spinillo about getting into the craft of making salami and other dry-cured sausages. We discuss equipment, sanitation, good books to read on the subject, we walk you through the whole process.
Texas Hog Hunt and Deer School
Come to Texas, hunt wild pigs or whitetail deer, and learn butchery skills, sausage-making and how to cure meats with me! We’re doing two great cooking schools this year.
Argentine Chorizo Sausage
There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It’s a very simple fresh sausage, grilled and served with chimichurri on a roll. Here’s how to make it.
Smoked Bluefish Pate
Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked fish, largely because I can then make this pate from it.
Fennel Salami
Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.