Tag Archives: Corned

Big Meat Down

I spent some time yesterday breaking down this late season mature buck. Check out the size of that bottom round! These dry aged cuts all have prearranged marriages with the dutch oven for all kinds of dishes from Venison Bayou … Continue reading

Posted in Cooking, Deer, Deer hunting, Health, Hunting, Paleo | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Venison Pastrami

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 , , , , , , , , , , , , , , , , , , , , , , , , , , | 11 Comments

St Patrick’s Day Preparations

Per tradition, we are prepping our Venison for St Patty’s Day. Last year’s celebration was a bit larger scale (we corned nearly 20 pounds of meat). With the Holiday falling on a Monday this year, we went a bit smaller, … Continue reading

Posted in Butchering, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , | 1 Comment

Carnivore News: Friday 3-22

Andrew Evans of National Geographic Traveler discusses the best BBQ in Texas.  A rather hilarious (and anonymous) letter from a farmer who tried  rope a deer into captivity.  Venison Burrito recipe. Spring Turkey Hunting: Turkey Hunting Tips from The Masters.  Calling is an important part … Continue reading

Posted in Barbeque, Cooking, Hunting, News, Turkeys | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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 , , , , , , , , , , , , , , , | Leave a comment

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 , , , , , , , , , , , , , , , , | 1 Comment

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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments