Charcuterie
Goose Neck Sausage
Categorize cou farci, or goose neck sausage, under “hardcore wild game recipes.” Making sausages using a bird’s neck as a…
Charcuterie
Categorize cou farci, or goose neck sausage, under “hardcore wild game recipes.” Making sausages using a bird’s neck as a…
Venison
How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.
Venison
My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
Recipe
My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don't like the Badgers, you'll like these links.
Fish
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here's how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
Charcuterie
This is a recipe for basic, unsmoked bacon, Called ‘green bacon,’ it is an unsmoked lightly cured pork belly made…
Recipe
A classic German sausage made from white meats and flavored with lemon, parsley and spices.
Venison
This is how I smoke venison loin so it comes out like the best roast beef. Great for sandwiches!
Ducks and Geese
Here's how to make duck bacon at home. Duck bacon is cured duck breast that is then smoked and sliced. You can eat it cooked or uncooked.
Charcuterie
How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.
Recipe
This was the first sausage I ever learned to make, in Wisconsin. It's a traditional "white brat" made with veal, pork, or turkey.
Charcuterie
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.