Tag Archives: Shoulder

Venison Dry Aging Experiments

Posted on January 17, 2014 by Go Carnivore

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 after, age, air, backstrap, beef, Butcher, chamber, cook, cooler, cure, Deer, dry age, flow, Go Carnivore, hang, heat, Hunting, ice, kill, leg, loin, meat, prepare, processing, refrigerator, Shank, Shoulder, Tenderloin, Venison, vs, wet, Wild Game | 8 Comments

Barbecue: Wild Hog vs. Domestic Hog

Posted on October 30, 2013 by Go Carnivore

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 arkansas, barbecue, boar, Bourbon, butt, comparison, competition, cook, cookoff, domestic, hog, Hunting, judge, meat, Memphis, mississippi, Pork, protien, rub, Shoulder, showdown, smoke, taste, tennessee, versus, vs, wild, yorkshire | 1 Comment

Authentic BBQ, Smoked Venison Shoulder, + Lard

Posted on July 10, 2013 by Go Carnivore

“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 America's Test Kitchen radio, bacon, barbecue, barbecue crossraods, BBQ, benefits, blog, chicken, cholesterol, duck, Fat, franklin's, health, healthy, hog, interview, jennifer mclagan, lard, north carolina, pecan lodge, Pig, pizzitola's, podcast, Pork, Rabb Walsh, Review, saturated, scott's variety, Shoulder, skyline inn, smoke, Squirrel, Texas, Venison | 2 Comments

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

Posted on June 25, 2013 by Go Carnivore

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 barbecue, barbeque, BBQ, bbq shop, beans, best, brisket, charbroil, charcoal, charles Vergo's, corky's, dining, double j's, downtown, eat, Elvis, famous, food, foodie, graceland, hank williams, leonard's, local, marlowes, meat, Memphis, motown, opinion, payne's, Peabody, Pig, Pork, pulled, Rendevouz, restaurant, Review, Ribs, Shoulder, slaw, smoked, stax, tennessee, Texas, tim tebow, TN, top's, top's central | 18 Comments

St Patrick’s Day Wrap Up

Posted on March 18, 2013 by Go Carnivore

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 brine, Butcher, Butchering, Corned, Deer, Deer Hunting, hash, irish, pickle, process, Shank, Shoulder, Sirloin, st patrick's day, traditional food, Venison | Leave a comment

Tag Archives: Shoulder

Venison Dry Aging Experiments

Barbecue: Wild Hog vs. Domestic Hog

Authentic BBQ, Smoked Venison Shoulder, + Lard

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

St Patrick’s Day Wrap Up

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