Tag Archives: Michael Ruhlman

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

June Tab Clearing

Posted on June 25, 2014 by Go Carnivore

We’ll be getting back to regular posting in July with some Summer meat projects (been busy training for Elk season). In the meantime, here are some stories we have been following: The U.S. Department of Interior is currently reviewing a … Continue reading →

Posted in Barbeque, Books, Cooking, Deer, Deer hunting, Fitness, Health, Hunting, Meat 101, Meat Industry, News, Paleo, Training, Uncategorized | Tagged ammo, ammunition, anti, backcountry, backpack, bag, ban, barbecue, BBQ, blog, carbohydrates, carbs, Carnivore, Deer, down, elk, go, health, high fence, Hunting, lead, Memphis, Michael Ruhlman, mountains, paleo, primal, protein, que, sleeping, sunday, synthetic, training, wilderness | Leave a 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

Smoked Venison Salami

Posted on September 9, 2013 by Go Carnivore

Working from Michael Ruhlman and Brian Polcyn’s new Charcuterie book Salumi, we made two different efforts at the Smoked Venison Salami recipe, both of which came out excellent. The venison salami recipe is different from traditional salami recipes in 2 … Continue reading →

Posted in Books, Charcuterie, Cooking, Deer, Meat 101, Recipes | Tagged beef, casing, charcuterie, cooking, Deer, grinder, Hunt, Hunter, Hunting, italian, Michael Ruhlman, polcyn, Salami, salumi, sausage, season, smoke, smoker, stuffer, Venison, Wild Game | 6 Comments

BBQ, Bowhunting Wild Pigs, Unlawful Endurance Eating and a Michael Ruhlman Rant

Posted on May 16, 2013 by Go Carnivore

Lots of BBQ news today: 10 BBQ Joints that are worth a day trip from Memphis. (You’ll notice the Go Carnivore favorite, Helen’s BBQ, on the list. Texas Monthly released their much anticipated list of the Top 50 BBQ Joints. Talkin’ … Continue reading →

Posted in Barbeque, Competitive Eating, Health, Hunting, News, Recipes, Uncategorized | Tagged abe's bbq, archery, arkansas, barbecue, barbeque, BBQ, best, boars, Bow, bowhunt, clarksdale, competition, endurance eating, feral, florida, health, helen's bbq, Hogs, Hunt, Hunting, intake, joint, levels, Memphis, Michael Ruhlman, monthly, Pigs, recipe, Ribs, salt, steven raichlen, Texas, top 50, wild | Leave a comment

St Patrick’s Day: Corned Venison and Hash

Posted on March 1, 2013 by Go Carnivore

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 | 5 Comments

Cast Iron refurbishing

Posted on December 5, 2012 by Go Carnivore

Brute Outdoors has a great post on Cast Iron care and revival. Speaking of which, cook (and master “Charcuteriest”) Michael Ruhlman had some recent Tweets about looking for (non-Lodge) cast iron in antique shops. Apparently, a cast iron skillet made from any other … Continue reading →

Posted in Cast Iron, Charcuterie, Cooking, Gear | Tagged Cast iron, cast iron care, Cast iron cooking, charcuterie, cooking, dutch oven, Go Carnivore, lodge, lodge cast iron, meat, Michael Ruhlman, skillet | Leave a comment

Cured meats at home? Authors show the way

Posted on November 11, 2012 by Go Carnivore

Photo by Matthew Bowie The Chicago Tribune has a story on making your own Salami that … Continue reading →

Posted in Charcuterie, Cooking, Meat 101, Recipes, Uncategorized | Tagged Bryan Polcyn, charcuterie, Chicago Tribune, Coppa, Cured Meat, Curing, Go Carnivore, meat, Michael Ruhlman, Salami, Wild Game | 1 Comment

Charcuterie is the meat of the matter

Posted on October 1, 2012 by Go Carnivore

Karen Pinchin tells us how Charcuterie is the meat of the matter.

Posted in Charcuterie, Meat 101, Uncategorized | Tagged bacon, charcuterie, cure, DIY, foodies, meat, Michael Ruhlman, prosciutto, Salt Cure | Leave a comment