Category Archives: Charcuterie
Carnivore News: Monday, April 8th
The USDA has renamed many cuts of meat. “…the lowly “pork chop” will be gone. Instead, grocery retailers could be stocking stacks of “porterhouse chops,” “ribeye chops” and “New York chops.” The pork butt – which actually comes from shoulder meat … Continue reading
Posted in Books, Butchering, Charcuterie, Cooking, Hunting, Meat Industry, News, Turkeys, Uncategorized
Tagged Alabama, argument, book, boston butt, Butcher, butcher shop, Carnivore, charcuterie, cooking, cuts, Deer, Deer Hunting, early human hunting, evolution, Go Carnivore, human history, Hunting, in the charcuterie, kansas city, meat, meat eat, news, pork chop, post season, recipe, rename, scout, scouting, spring scouting, Turkey Hunting, USDA
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Snow Geese Sausages
Snow Geese populations have exploded in recent years causing a host of biological problems including damage to the Arctic Tundra habitat which is shared with numerous other species of waterfowl. In a attempt to reduce the population, biologists at the federal level have turned to hunters … Continue reading
Posted in Books, Butchering, Charcuterie, Cooking, Meat 101, Recipes, Watertfowl
Tagged afield, charcuterie, Conservation, cooking, cure, cured, curing meat, duck, ducks unlimited, german food, Hunting, jesse griffiths, juniper berries, kraut, meat, mustard, recipe, sausage, smoke, smoked, snow geese, us fish and wildlife, USFW, waterfowl, Wild Game
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St Patrick’s Day Wrap Up
After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.
Posted in Cast Iron, Charcuterie, Meat 101, Recipes
Tagged brine, Butcher, Butchering, Corned, Deer, Deer Hunting, hash, irish, pickle, process, Shank, Shoulder, Sirloin, st patrick's day, traditional food, Venison
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St Patty’s Update
Managed to get 17 pounds of Venison into the pickling brine in preparation for the Corned Venison and Hash feast on St Patrick’s Day. This 5 Gallon piece of stoneware came in handy for the task.
Posted in Charcuterie, Cooking, Meat 101, Recipes, Uncategorized
Tagged beef, brine, cabbage, charcuterie, cooking, Corned, Deer, Go Carnivore, hash, Hunting, irish, meat, pickle, recipe, st patrick's day, Venison, Wild Game
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St Patrick’s Day: Corned Venison and Hash
St Patrick’s Day will be upon us before you know it and this is a great excuse to treat your family and friends to a special occasion using your venison stores. What you know as “Corned Beef” is a salt curing process … Continue reading
Posted in Charcuterie, Cooking, Health, Meat 101, Recipes, Uncategorized
Tagged allspice, alton brown, bay leaves, beef, brown sugar, Cast iron, celebrate, charcuterie, corn, Corned, Crock Pot, Deer, Deer Hunting, dinner, dutch oven, eating, Food Network, guinness, hash, health, hunt hunting, irish, jerky, juniper berries, mature buck recipe, Michael Ruhlman, middle ages, nitrate, party, quality deer eating, quality deer management, recipe, roast, salt cured, slow cook, sodium nitrate, st patrick's day, traditional food, Trophy eating, Venison, whiskey
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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
Posted in Butchering, Charcuterie, Cooking, Health, Meat 101, Recipes
Tagged alton brown, beer can, cajun blend, commercial jerky, Deer, dehydrator, Food Network, Homemade, how to make jerky, jerky, LEM, nitrite, oven, recipe, smoker, smoking meat, sodium nitrate, temperature, Venison
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