Tag Archives: Shoulder

Venison Dry Aging Experiments

Using my secondary refrigerator that I cure meats in, I experimented with dry aging venison quite a bit this Winter. I’m running this refrigerator at 40 degrees with 60-70% humidity, a bowl of salt water and a clip on fan … Continue reading

Posted in Butchering, Deer, Deer hunting, Gear, Health, Hunting, Meat 101, News, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 8 Comments

Barbecue: Wild Hog vs. Domestic Hog

LET’S GET READY TO RUMBLE!! Good evening and welcome to tonight’s main event which promises to be a classic adventure in every sense of the word. In the red corner, hailing from the Arkansas Delta and weighing in at approximately … Continue reading

Posted in Barbeque, Butchering, Competitive Eating, Cooking, Health, Hunting, Meat 101, Meat Industry, News, Paleo, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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

Posted in Barbeque, Meat 101, News, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 18 Comments

St Patrick’s Day Wrap Up

After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our  Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.    

Posted in Cast Iron, Charcuterie, Meat 101, Recipes | Tagged , , , , , , , , , , , , , , , | Leave a comment