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Hunting season approaching. Excellent, thorough, easy to follow method. And yes, I learned something new.

Some friends have developed an interest in European canning, and now I've run across this YT video on traditional European meat curing (think biltong, but Polish) : Fascinating stuff.

Over the weekend The Great Might Have Been blew in with our granddaughter and 25 lbs. of ground venison (and 5 lbs. pork butt), with the intention of smoking meat sticks and jerky. Forty-eight hours (and a substantial nap) later, he went off to work leaving behind the fruits of his labor and...

I've spent half my life in NW MN, but my family (both sides) comes from Kansas City by way of South Dakota. (Yep, both sides.) So I like southern food (despite the fact that Kansas blinked during the WBTS). Pops Fassetts' breakfast sausage, pork butt/venison style, seared over high heat then...

If you've a mind to, head over to 'Deep South Dish' and take a look at Milli Hiller's original Rotisserie Style Sticky Chicken rub. Here's my tried-and-true bulk variation: Makes about 3/4 cup. 1/4 cup plus 1 T. salt 1/4 cup plus 1 T. smoked paprika 2 T. plus 1 1/2 t. granulated onion 2 T...

Took longer than two weeks to get around to this, but I did make a fermented summer sausage using buttermilk only. (Wanted to use homemade sauerkraut juice; unfortunately it was past its prime.) My recipe came from Victor of Taste of Artisan, who adapted a Marianski formula. I made just three...

First time posting, but I've enjoyed reading throughout the site and learning as I go. Someone mentioned using fresh, active sauerkraut juice as a meat fermentation starter and I'm interested. The juice from naturally fermented sauerkraut has a great many applications. I'm now using it mostly to...