Monthly Archives: October 2013

Barbecue: Wild Hog vs. Domestic Hog

Posted on October 30, 2013 by Go Carnivore

LET’S GET READY TO RUMBLE!! Good evening and welcome to tonight’s main event which promises to be a classic adventure in every sense of the word. In the red corner, hailing from the Arkansas Delta and weighing in at approximately … Continue reading →

Posted in Barbeque, Butchering, Competitive Eating, Cooking, Health, Hunting, Meat 101, Meat Industry, News, Paleo, Recipes, Uncategorized | Tagged arkansas, barbecue, boar, Bourbon, butt, comparison, competition, cook, cookoff, domestic, hog, Hunting, judge, meat, Memphis, mississippi, Pork, protien, rub, Shoulder, showdown, smoke, taste, tennessee, versus, vs, wild, yorkshire | 1 Comment

Venison Prosciutto Update

Posted on October 29, 2013 by Go Carnivore

Checked in on the Venison Prosciutto today. A project that almost went South is now looking like it will turn out well. There is a healthy formation of white mold taking root.

Posted in Charcuterie, Deer, Deer hunting, Health, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #Juniper, charcuterie, cured, Deer, ham, Hunting, lard, leg, meat, pepper, prosciutto, salt, update, Venison, Wild Game | 1 Comment

Venison Pumpkin Chili

Posted on October 10, 2013 by Go Carnivore

Our Venison Pumpkin Chili Recipe can be found in the October issue of Click Magazine.

Posted in Cooking, Deer, Deer hunting, News, Recipes | Tagged chili, click, cooking, Deer, Fall, Hunting, magazine, midsouth, October, pumpkin, recipe, Venison, Wild Game | Leave a comment

6 Underappreciated cuts of Venison

Posted on October 9, 2013 by Go Carnivore

Whether you are DIY butchering or taking deer to a commercial processor, there are a few cuts of venison that are often underappreciated to the point of being entirely discarded. 1. Neck: It is rather disheartening to see pictures of … Continue reading →

Posted in Butchering, Charcuterie, Cooking, Deer, Deer hunting, Health, Hunting, Meat 101, News, Offal, Recipes | Tagged bone, braise, Butcher, charcuterie, cook, Deer, dirty rice, Heart, Hunting, lengua, liver, marrow, meat, Neck, Offal, osso bucco, paleo, processor, recipe, rib, Ribs, roast, sausage, saute, slat cured, slow cook, smoked, stock, super food, taco, Tongue, Venison, Wild Game | Leave a comment

Cured Venison Tongue

Posted on October 7, 2013 by Go Carnivore

Do you keep the tongues from the deer that you kill? They can make for some excellent eating, particularly if you braise them for Tacos de Lengua. I thought I would try something different with this set of six tongues … Continue reading →

Posted in Butchering, Charcuterie, Hunting, Meat 101, Offal, Paleo, Recipes | Tagged Bresaola, chamber, charcuterie, cooking, cure, Deer, Hunting, jerky, lengua, meat, Offal, pepperoni, recipe, Salami, salt, tacos, Tongue, Venison, Wild Game | 2 Comments

Heart of the Matter

Posted on October 5, 2013 by Go Carnivore

Heart tends to be a underutilized cut of meat by many hunters, however, in addition to being a culinary tradition (possibly the oldest culinary tradition in relation to hunting), it is quite a tasty hunk of muscle. Personally, I look…

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Venison Bresaola

Posted on October 2, 2013 by Go Carnivore

Charcuterie is a really interesting thing. Most of the time with meat, you think in terms of days. Cooked or uncooked, you have anywhere from 3 to possibly 10 days worth of meat before it becomes inedible. Through ancient and … Continue reading →

Posted in Butchering, Charcuterie, Deer, Deer hunting, Health, Meat 101, News | Tagged backstrap, Bresaola, chamber, charcuterie, cheesecloth, cure, Deer, dried, Hunting, italian, Juniper Berry, loin, meat, Venison, Wild Game | 1 Comment