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Smoked pork chops don’t have to be complicated. The whole game is keeping a lean cut from drying out and becoming chewy while achieving maximum smoke. My fix is a simple brine, then an easy low-temp smoke, and (if you want it) a quick sear at the end for better color. I used wild boar […]
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Venison pastrami, so good yet almost always prepared so wrong. There seems to be a lot of misinformation on the web when it comes to preparing venison pastrami and even corned venison. One of the big missteps usually made is the cook tries to prepare it as you would traditional beef pastrami. This entails brining,
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This traditional homemade sauerkraut recipe is one of the easiest and tastiest fermented foods on the planet. In the world of vegetable fermentation, sauerkraut is probably the most recognized here in the United States. It’s widely eaten on sandwiches, hot dogs, sausages and served alongside braised meats. Besides being delicious, its also pretty dang nutritious.
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One of my all-time favorite classic Mexican food combinations is chorizo and potato. It’s greatness lies in the simplistic familiar flavor profiles of sausage and creamy starch. Its excellent in tacos, topped on tostadas or served with a side over easy eggs and tortilla chips. I prefer to grind my own deer meat for sausages
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This venison summer sausage recipe is probably the most popular and delicious homemade snack amongst hunters. This wild game sausage is a quick-ferment variation that is first ground and mixed, then chilled for 2 days in the refrigerator to cure. It is then ground again through a smaller grinder plate, which makes for a slightly
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Pine rosin potatoes have deep roots in the southern culinary landscape. Almost forgotten, I didn’t learn about them until my late 30s. It was a technique that emerged towards the end of an era in which large numbers of pine trees were bled for their contents and used in everything from cleaning products to woodworking.
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Smoked Venison Backstrap has been one of my favorite venison recipes for years, and with good reason. It’s very easy to make, always a crowd favorite, and can be served in multiple ways at any time of the year. This version is a little different than your standard smoked venison loin in that it’s wet-brined
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This slow cooker venison flank recipe highlights just how delicious “overlooked cuts” can be. It’s ok to sometimes toss the flanks in the grind pile along with the rib meat. But what about making it the star of your dinner plate for a main course? The trick to properly cooking a venison flank is low
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How to Dry Shrimp at Home. When most people think of shrimp, they aren’t imagining it in dried form. Though not widely popular in American cuisine, they are often found in Chinese, Latin American, and West African cuisines. Dried shrimp can be incorporated into a dish as the main ingredient or ground up and used
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Sweet and spicy venison jerky may not be one of the first things you think of when it comes to seasonal foods, but I’m here to change that with this fall-inspired recipe. The naturally sweet apple cider pairs nicely with the smokiness and mild heat of the chipotles in adobo and makes the best deer jerky,
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