Classic mid-Atlantic scrapple is pork, spices, cornmeal, buckwheat flour and love.
How-To (DIY stuff)
Green Chorizo
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
Duck Confit
Everything you need to know about how to make duck confit or goose confit at home.
Venison Carne Seca
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
Venison Marinades
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
Mexican Chorizo
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Making an authentic one is tricky if you don’t have some of the ingredients, but even if you leave some out, it’ll still be good. You should also know that there is no “One True”
Fireweed Tea
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
Wild Hog BBQ
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.