Tag Archives: charcuterie

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 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

Blood Sausage

Posted on March 23, 2014 by Go Carnivore

Blood sausage has been on our bucket list for some time, however, we were under the impression that it was very difficult to locate a commercial source of blood. The option of using deer blood has been tossed around the … Continue reading →

Posted in Butchering, Cast Iron, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Offal, Paleo, Recipes, Uncategorized | Tagged asian, Black pudding, blood, Blood Sausage, charcuterie, cooking, david bowers, Deer, Hunting, Ireland, Irish food, making, market, Memphis, Offal, Pig, Pork, recipe, st patrick's day, st patty's, traditional food, Wild Game | 3 Comments

New Year’s Eve Carnivations

Posted on January 1, 2014 by Go Carnivore

After 100 days of curing, we decided that NYE was the perfect excuse to cut into this Lardo (cured fatback). It came out excellent and we will use pieces of it in our New Year’s Day peas & greens, which … Continue reading →

Posted in Barbeque, Butchering, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #health food, #Juniper, backstrap, BBQ, berry, Butcher, charcoal, charcuterie, cook, cooking, Cured Meat, day, Deer, eat, fatback, Go Carnivore, greens, Hunt, indulgence, lardo, loin, meat, new years eve, paleo, peas, pepper, Pork, primal, process, recipe, rosemary, salt, sea, South, tradition, Venison, whole, Wild Game | Leave a 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

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

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

Venison Prosciutto and the perils of charcuterie mistakes

Posted on September 24, 2013 by Go Carnivore

This was our first attempt at doing a venison prosciutto. Recent Charcuterie successes (such as Venison Salami and Pepperoni) had our confidence ripe for a larger undertaking. With deer hunting season knocking at the door, all attempts are made to … Continue reading →

Posted in Butchering, Charcuterie, Cooking, Deer, Health, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged brian polcyn, charcuterie, color, cure, cure #1, Deer, Deer Hunting, Fat, freezer, green, Hunt, Michael Ruhlman, oxidize, pepperoni, prosciutto, Salami, salt, sea salt, season, tennessee, Venison, Whitetail, Wild Game | 9 Comments