Smoked Trout Dip

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.

Unsmoked Bacon

This is a recipe for basic, unsmoked bacon, Called ‘green bacon,’ it is an unsmoked lightly cured pork belly made…

Weisswurst Sausage

A classic German sausage made from white meats and flavored with lemon, parsley and spices.

Smoked Venison Backstrap

This is how I smoke venison loin so it comes out like the best roast beef. Great for sandwiches!

Duck Bacon

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.


How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.

Homemade Sheboygan Brats

This was the first sausage I ever learned to make, in Wisconsin. It's a traditional "white brat" made with veal, pork, or turkey.

How to Make Rillettes

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.

Salmon Jerky

Salmon jerky is salmon candy taken farther, so it's drier and keeps longer. Also works with large trout.

Spanish Butifarra Sausage

Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.

How to Cook Bonito

How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.