Not too long ago I expressed some excitement about making a Carbonara with the pancetta from this pig. Although I love that pancetta like a brother, guanciale is the traditional main ingredient in this age old pasta dish. As … Read the rest
If feels like forever my friends and I have been on a quest for great wings. The simple notion of the perfect wing is more complicated than most think. After one wing place recommendation after another I’ve become quite frustrated … Read the rest
This is my version of Hank Shaw’s Venison chili. No “chili spice mix here,” just quality meat, fresh spices, rich venison stock and a lot of love. Oh yea and that bacon I mad yesterday… that’s what took this over … Read the rest
We smoked this at 250 degrees F until the internal temperature was 150 and it took less then 3 hours over apple and white oak. Many of the charcuterie I do is very time consuming and labor intensive which … Read the rest
By far the most interesting venison sausage I’ve ever had. The piney hints from the juniper and sage match well with venison. Hank Shaw’s recipe called for more juniper by the gram. I liked the juniper but i felt it … Read the rest
Although I am a sucker for all salted porky treats, this is always a favorite. Simple-traditional- Hot Capocollo First is is salted, then washed with red wine. After that we dry it out for a few hours and coat … Read the rest
This is the first thing I smoked with this years pig. Simple garlic, honey, and fresh herb brine. Then smoked for 4 hours on apple and white oak. Great flavor, light smoke…I would do it again.