A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Charcuterie and Cured Meats
A huge selection of recipes for all forms of charcuterie, ranging from salami to fresh sausages, hams, bacon and other smoked meats and fish, to terrines, pates and even things like scrapple.
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.
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.
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.