Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
How-To (DIY stuff)
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
Wild hog BBQ is a little bit different from regular pulled pork because a wild pig takes longer to barbecue. Here’s how to make your own wild hog pulled pork.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
My method for filleting a halibut, fluke or other large flat fish will get you every bit of edible meat.
If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
Homemade root beer is easy to make when you use this syrup as a base. No fermentation needed, you just add it to sparkling water and you’re done. And if you live east of the Great Plains, sassafras lives everywhere.