Tag Archives: salt
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
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
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.
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
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
Venison Pepperoni is a surprisingly simple process that has many uses and stores for months. You can stuff the sausage into fibrous or natural casings, both edible and inedible, of any size. I used 1.5 inch Fibrous casings on this … Continue reading
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