Tag Archives: Salami
Cured Venison Tongue
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
Venison Prosciutto and the perils of charcuterie mistakes
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
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Smoked Venison Salami
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
Cured meats at home? Authors show the way
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
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