Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Done right, smoked pheasant can be the finest expression of this bird at the table. Smokey, juicy and a little sweet from a maple glaze, it’s a lot like those smoked turkeys you can buy for the holidays — only with fewer leftovers. Here’s how to do it.
Germans eat a lot of smoked meats, including bacon. But I failed to find “authentic” German bacon recipes, so I made up my own. This bacon turned out so well it made me want to dance around in a dirndl. OK, maybe not. But it is damn good.
There are a lot of ways to smoke salmon, but this is the method I’ve perfected over the years. Making perfect smoked salmon requires a little attention, and a lot of time. Here’s how to do it.
I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.
Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po’boy sandwich to gumbo – and you can make them with any meat.
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
If you have never smoked a duck before you really ought to. Duck and goose lend themselves to the caresses of smoke: They’re rich, fatty and are wonderful as leftovers in sandwiches.