A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
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.
In this episode of Hunt Gather Talk, I talk with my friend Christian Spinillo about getting into the craft of making salami and other dry-cured sausages. We discuss equipment, sanitation, good books to read on the subject, we walk you through the whole process.
There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It’s a very simple fresh sausage, grilled and served with chimichurri on a roll. Here’s how to make it.