Tag Archives: Pig

Trip Report: Smoky Mountain Bear, Hog & Whitetail

We spent six crusty days in the Smoky Mountains of Tennessee, having the first two days to hunt Whitetail and then another four days for the late season bear segment which also allows for the opportunistic taking of wild hogs. … Continue reading

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Ultra-Late Season Mixed Bag Hunt: Bear, Hog & Whitetail

It has been a great hunting season that has included two trips: A Backpack Elk Hunt in Colorado and a Backpack Whitetail Hunt along the John Muir Trail in Tennessee. For the last few days of the season, we’re headed … Continue reading

Posted in Backcountry, Bear, Deer, Deer hunting, Elk, Fitness, Gear, News | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 7 Comments

Blood Sausage

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 , , , , , , , , , , , , , , , , , , , , , | 3 Comments

From the Wild

Jesse Griffiths contains multitudes. Author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. Finalist for a James Beard Award. Founder of the Dai Due Supper Club. Amazing cook. Hunter. Cool beard. Locavore. And you know … Continue reading

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Dario Cecchini: “Carne e Spirito”

Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of … Continue reading

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Adventures with Headcheese

While attending the Memphis in May World Championship Barbecue Cooking Competition, we were very generously gifted a pair of Berkshire Black heritage hog heads, which have been sitting in our freezers just begging to be made into headcheese. After doing … Continue reading

Posted in Books, Butchering, Charcuterie, Cooking, Deer, Health, Meat 101, News, Offal, Paleo, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

Authentic BBQ, Smoked Venison Shoulder, + Lard

“Well, I’ll tell you: The first thing is, you go around back and you look for a wood pile. More Importantly, you look for an ash pile. Then you ask if you can see the barbecue pit. I’ll tell you…. … Continue reading

Posted in Barbeque, Books, Cooking, Health, Meat 101, Meat Industry, News, Paleo, Recipes, small game, Uncategorized, Watertfowl | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

BBQ Review: Charles Vergo’s Rendezvous (Memphis, TN)

Charles Vergo’s Rendezvous in Memphis, TN is perhaps the most famous BBQ restaurant in the world, yet opinions on the establishment are polarizing as opinions on Tim Tebow’s worthiness as a NFL quarterback. In a quest to settle the matter of local opinion … Continue reading

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Memphis BBQ Fest

One of the Go Carnivore contributors is also a member of a BBQ team that competes in the Memphis in May World Championship BBQ Cooking Competition. The festival starts on Wednesday night and runs through the weekend. As far as … Continue reading

Posted in Barbeque, Charcuterie, Competitive Eating, Cooking, Deer, Meat 101, News, Paleo, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

How to Make Brawn/Head Cheese

Scott Rea takes you step by step through the process of making Head Cheese.

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