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…

Venison

Smoked Venison Jerky

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

Venison Summer Sausage

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

Venison Bratwurst

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

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

Unsmoked Bacon

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

Recipe

Weisswurst Sausage

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

Venison

Smoked Venison Backstrap

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

Ducks and Geese

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.

Charcuterie

Cotechino

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

Recipe

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.

Charcuterie

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.