I’ve been tweaking this recipe for years, and finally have it where I want it. More than one person has told me it’s the best they’ve ever had.One of the breakthroughs was learning about Encapsulated Citric Acid (ECA), which is a nifty way to bring Read More …
This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
The secret to good chili is the right mix of chiles! (who knew?)
Corned venison is as simple as it is delicious. We’ve all met people who claim not to like venison. I’ve never seen anyone fail to light up when they take a bite of this.
Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.
This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But wild turkey is as lean as meat gets, so fat is a critical factor.
Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.
A spicy, delicious condiment that makes things pop!
Courtesy of Glen Spotts — master asparagus gardener.
For venison Reubens, etc. Less “meh” than Thousand Island.
This is a framework, not a recipe. It does not presume what flavorings you want to use. Plug in your own, or use your favorite commercial mix.
It is based on venison. If making sausage from game meats it is usually best to aim for a 70/30 meat to fat ratio.
The additives listed here are all standard, safe products developed specifically to improve the flavor and texture of sausages. Waltons is a convenient source, but similar products are widely available elsewhere. Waltons uses their own custom name for some of them, but if you google for the ingredients all will be revealed.
You should have a smoker setup you are comfortable with because smoking semi-dry cured sausages requires more temperature control than most other smoking jobs.
This recipe seeks a 70/30 mix of meat to fat. Some folks prefer a little leaner, 80/20. Adjust the meat ratio to your own satisfaction, making sure to add the total of meat and fat into the “Servings” field to be certain all the other ingredient amounts are correct.
Creme brulee sous vide? A great idea!