Monthly Archives: February 2013

Wild Turkeys: pluck them & use the whole bird

As Wild Turkey populations continue to expand throughout the US, the popularity of turkey hunting continues to grow. However, one practice that is somewhat disturbing to me is that many  turkey hunters only de-breast the birds and tend to discard the rest … Continue reading

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“Live-Fire” vs. “Gasser” BBQ in the Big Cities

Jim Shahin at The Washington Post has the story on the rise of wood smoked BBQ on the East Coast, particularly, New York City. “Cooking with wood is difficult and expensive, which is one reason why wood-enhanced ovens are so popular. … Continue reading

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Update on Louisiana Venison destroyed by DHH

As originally reported, The Louisiana Dept of Health destroyed 1,600 pounds of Venison donated to a homeless shelter via the popular Hunters for The Hungry program. Some research revealed that the Louisiana health codes make such a donation permissible.  As of this week, national press … Continue reading

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How to Make Brawn/Head Cheese

Scott Rea takes you step by step through the process of making Head Cheese.

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Carnivore News: Monday 2-25

An update on the Louisiana incident where a health inspector destroyed 1,600 pounds of venison (original story).  According to the Louisiana Health codes, it does appear that Venison butchered at a regulated facility, which this venison was, is entirely legal … Continue reading

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China to Ban Barbecuing? Louisiana inspector destroys donated Venison

The South China Morning Post is reporting that China is considering barbecue ban to combat smog.  How would this effect street vendors? The Louisiana State Health Dept. apparently does not recognize the popular Hunters for The Hungry program, which many … Continue reading

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Carnivore News: Wednesday 2-20

The River Front Times features the 7 Best BBQ Joints in St Louis.  I usually roll my eyes when people talk about making Venison bacon (not near enough fat), however, this guy appears to have pulled it off. Check it … Continue reading

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Venison Jerky

Making jerky at home is a very simple process that requires very little equipment.    While there are numerous items on the market geared towards Jerky making, very few of them are necessary. Commercial seasoning kits are  readily available, and … Continue reading

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Carnivore News: Monday 2-18

This grillbot is a robot that sits on your grill grates, just waiting for the chance to clean them. Hmm.  An informed opinion on the never ending debate “what is the best caliber for deer hunting?”  Charcuterie: A Basic Guide … Continue reading

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Did You Know That Pigs Make The World Turn?

It’s true. Life without pigs would not be the same and I’m not talking about food. We encounter pigs in the following Soup, Shampoo, Toothpaste, Face Cream, Concrete, Bread, Bullets, Wine, Beer, Fruit Juice, Sandpaper,  Train Breaks, Cheesecake, Fine China, Tuna, Paint, and … Continue reading

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