Tag Archives: brine
Over the last few years, I have experimented extensively with various ways of roasting squirrel. The topic of slow cooking squirrels has been thoroughly covered, but there still seems to be some mystery when it comes to actually presenting a … Continue reading
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
I bet you were expecting to see some pork rib porn. I’ll leave that to higher authorities on the subject. We’ve been a little BBQ heavy lately, so its time to get back to some wild game. Squirrel Ribs. Many hunters … Continue reading
Butcher BB Ranch Is Feeding Marijuana to Pigs Mixing the fresh herby greens to the regular pig slop adds fiber to the pigs’ diet and reportedly gave the meat a more savory bite. Von Schneidau hopes to do a blind taste … Continue reading
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.
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.