Venison Pastrami (wet cured)
A bit more work than corned venison, but the result is MUCH better. It is simply spectacular in flavor and texture.
Adventures with the ultimate organic free range food.
A bit more work than corned venison, but the result is MUCH better. It is simply spectacular in flavor and texture.
The secret to good chili is the right mix of chiles! (who knew?)
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.