Category Archives: Meat 101

Thanksgiving Turkey

Posted on November 19, 2015 by Go Carnivore

I’m not easily impressed with Thanksgiving turkeys. In fact, I’m fine with skipping traditional turkeys altogether in favor of venison, duck or goose, which are more traditional in terms of Thanksgiving table fare. For round 1 of Thanksgiving (hosting a … Continue reading →

Posted in Butchering, Cooking, Meat 101, News, Turkeys, Uncategorized | Tagged Carnivore, thanksgiving | 2 Comments

Book Review: Chef in the Wild

Posted on July 29, 2015 by Go Carnivore

Professional chef and hunting enthusiasts Randy King contributes to the ever growing pool of wild game cooking knowledge with his new book “Chef in the Wild.” The book is equally divided into four sections: Air, Land, Water & Home. “Air” … Continue reading →

Posted in Barbeque, Bear, book review, Books, Butchering, Charcuterie, Cooking, Deer, Deer hunting, Elk, Exotic, Fishing, Hunting, Meat 101, Turkeys, Watertfowl | Tagged #chef, #Deer Processing, #deer season, #game, #health food, #wild game cooking, backstrap, bacon, barbeque, BBQ, bear, Butcher, Butchering, Carnivore, cooking, Deer, Deer Hunting | Leave a comment

Book Review: American Burger Revival

Posted on July 21, 2015 by Go Carnivore

With the recent news of a declining McDonald’s, one can’t help but speculate that at least part of this decline must be attributed to shifts in tastes and overall competition. With ever increasing options for interesting, unique and boutique burgers, … Continue reading →

Posted in Barbeque, book review, Butchering, Cooking, Exotic, Meat 101, News, Recipes | Tagged #chef, american, barbeque, BBQ, book, Butcher, Carnivore, cook, hamburger, recipe, revival | 1 Comment

A Delicious Debate: Bacon vs. Jerky

Posted on February 13, 2015 by Go Carnivore

Posted in Butchering, Charcuterie, Cooking, Deer, Meat 101 | Tagged #Deer Processing, bacon, cabelas, Carnivore, go, Homemade, ingredient, jerky, meat, recipe | Leave a comment

Zen and The Art of DIY Butchering

Posted on December 2, 2014 by Go Carnivore

Been putting this old butcher’s block to work this season. Nothing like putting on some tunes and breaking down game animals; It completes the hunting process and opens up an entirely new realm of hunting to geek out over. If … Continue reading →

Posted in Butchering, Deer, Hunting, Meat 101, News, Paleo, Recipes | Tagged #Deer Processing, #game, #health food, block knife diy, Butcher, Butchering, cooking, Go Carnivore, Hunting, Whitetail | Leave a comment

Venison Field & Meat Care Tips: Game Bags & Ice

Posted on November 23, 2014 by Go Carnivore

I am a big proponent of skinning and butchering game meat as soon as possible. Part of this has to do with the weather this far South in Tennessee where cold fronts usually involve clear, sunny skies, meaning that cold … Continue reading →

Posted in Backcountry, Butchering, Deer, Deer hunting, Elk, Hunting, Meat 101, Meat Industry, News, Paleo | Tagged #Deer Processing, #deer season, #game, #health food, #wild game cooking, age, alaska, backcountry, backpack, backstrap, Bags, beef, blacktail, Butchering, care, cooler, crossfit, debone, Deer, Deer Hunting, elk, Exo, field, ice, mule, paleo, primal, process, quarter, skin, Tag, tennessee, training, Whitetail, wod | 5 Comments

Pemmican

Posted on October 16, 2014 by Go Carnivore

Pimi: “Fat or Grease” Pemmican is a traditional food of native North Americans that was later adapted by European fur traders and explorers. It generally consisted of a lean game meat such as Deer, Elk, Moose or Bison which was … Continue reading →

Posted in Backcountry, Cooking, Deer, Deer hunting, Elk, Health, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #game, America, backcountry, backpack, backpacking, bacon, bar, bison, buffalo, calorie, camping, Carnivore, charcuterie, clove, confit, Deer, dense, eat, elk, european, explorer, Fat, food, fur, go, high, hiking, Homemade, Hunting, indian, ingredient, light, meal, meat, mincemeat, Moose, mortar, native, nutmeg, outdoor, paleo, Pemmican, pestle, pimi, power, primal, recipe, rendered, rich, trader, traditional, ultralight, Venison, weight, wild | 7 Comments

Venison Prosciutto, 12 months later

Posted on October 1, 2014 by Go Carnivore

Well, after 12 months of hanging, it was finally time to dig into the Venison Prosciutto. The outside was tough and inedible, but as we got to the dark meat in the middle, the taste became increasingly interesting. Salty, but … Continue reading →

Posted in Butchering, Charcuterie, Deer, Deer hunting, Hunting, Meat 101, News, Recipes, Uncategorized | Tagged age, charcuterie, cure, Deer, hang, Hunting, Knife, meat, paleo, primal, prosciutto, Venison, Wild Game | Leave a comment

Venison Barbecue 2014

Posted on July 7, 2014 by Go Carnivore

We’ve had good success with smoking venison in the past, but the fine art of smoking meat is a continual learning process. Where I ran into previous problems was that fact that the venison was seldom ready to pull by … Continue reading →

Posted in Barbeque, Butchering, Cooking, Deer, Meat 101, News, Recipes | Tagged #game, barbecue, BBQ, Butcher, chopped, cooking, Deer, Hunting, ingredients, kansas city, KC, meat, Memphis, Pork, pulled, recipe, rub, smoke, suace, temperature, Venison, wild | Leave a comment

Venison Pastrami

Posted on July 1, 2014 by Go Carnivore

I’ve had some excellent success with venison charcuterie experiments in the past, but none have turned out quite as well as venison pastrami, which is something that I have been intending to do for over a year. The recipe itself … Continue reading →

Posted in Barbeque, Books, Butchering, Charcuterie, Cooking, Deer, Meat 101, Recipes | Tagged #game, barbecue, BBQ, brine, charcuterie, cooking, coriander, Corned, cure, Deer, deli, eat, Hunting, kosher, leg, meat, Michael Ruhlman, pastrami, polcyn, quarter, recipe, salt, smoke, traditional food, Venison, Whitetail, wild | 11 Comments