Tag Archives: salt

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

St Patrick’s Day Preparations

Posted on March 13, 2014 by Go Carnivore

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 bottom round, brine, cooking, Corned, Deer, hash, Hunting, Ireland, irish, recipe, salt, Shank, st patrick's day, Venison, Wild Game | 1 Comment

New Year’s Eve Carnivations

Posted on January 1, 2014 by Go Carnivore

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 →

Posted in Barbeque, Butchering, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #health food, #Juniper, backstrap, BBQ, berry, Butcher, charcoal, charcuterie, cook, cooking, Cured Meat, day, Deer, eat, fatback, Go Carnivore, greens, Hunt, indulgence, lardo, loin, meat, new years eve, paleo, peas, pepper, Pork, primal, process, recipe, rosemary, salt, sea, South, tradition, Venison, whole, Wild Game | Leave a comment

Venison Prosciutto Update

Posted on October 29, 2013 by Go Carnivore

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.

Posted in Charcuterie, Deer, Deer hunting, Health, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #Juniper, charcuterie, cured, Deer, ham, Hunting, lard, leg, meat, pepper, prosciutto, salt, update, Venison, Wild Game | 1 Comment

Cured Venison Tongue

Posted on October 7, 2013 by Go Carnivore

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 →

Posted in Butchering, Charcuterie, Hunting, Meat 101, Offal, Paleo, Recipes | Tagged Bresaola, chamber, charcuterie, cooking, cure, Deer, Hunting, jerky, lengua, meat, Offal, pepperoni, recipe, Salami, salt, tacos, Tongue, Venison, Wild Game | 2 Comments

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

Venison Pepperoni

Posted on August 7, 2013 by Go Carnivore

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 →

Posted in Charcuterie, Cooking, Deer, Deer hunting, Health, Hunting, Meat 101, Paleo, Recipes, Uncategorized | Tagged casing, charcuterie, cold, cooking, cure, Deer, Deer Hunting, Fat, fatback, fibrous, grind, grinder, hot, italian, meat, natural, pepperoni, Pork, recipe, salt, sausage, sheep, smoke, stuff, temperature, Venison | 5 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