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Category Archives: Meat Stuff
On Inconvenient Cooking
I enjoy living. To this end, I need a few basic things…air, clean water, scotch, red wine, and FOOD. Right now I’m going to focus on the food. I like the term “Inconvenient Cooking” because people ruined “Slow Food” for … Continue reading
Posted in Meat Stuff, Other stuff
4 Comments
Loin Porchetta
Porchetta is typically a fatty, stuffed, and rolled pork roast that is slow cooked. We ground up the shoulders from the last pig we butchered (gotta make salami out of something!) so I had to dig around in the freezer … Continue reading
Posted in Meat Stuff
Tagged broccoli pork, loin, Meat, pig, porchetta, Pork, pork loin, recipe, smoke meat, Smoking, stuffed loin
1 Comment
What is “Gamey”?
I hear this word tossed around frequently and I wanted to explore it for some people who may have the wrong impression. First, the word “gamey” is loaded. It basically means the meat has an off-flavor, but by calling it … Continue reading
Posted in Meat Stuff
Tagged acorn fed, deer butchering, deer glands, deer lymph nodes, Game taste, Gamey, grinding deer, Illinois, Missouri, off flavor
1 Comment
The Meat With No Name, Part 1
The Italians and Spaniards don’t have a name for air-dried venison backstrap. That’s a problem. On a cow, this cut would be called the loin, but it’s a deer so we just call it a backstrap because….I don’t know…it sounds … Continue reading
Posted in Meat Stuff
Tagged Bresaola, Butcher, charcuteri, Curing (chemistry), Cutting board, Jarabe Tapatío, Lomo, lonza, Meat, Missouri, Salumi, Ssourah, venison
1 Comment
My Take On Hunting
I recently made a comment about not enjoying the whole “killing” part of hunting. I didn’t think much about it because I’ve said it for years, but several people asked me why I hunt if I don’t enjoy killing. I … Continue reading
Posted in Meat Stuff
Tagged Deer, hunt, Land ethic, Meat, Missouri, Outdoors, Recreation, Squirrel, United States
1 Comment
A Rant About Bacteria
I talk about curing meat frequently on this blog, mostly because it’s delicious. I recently had a discussion with someone about food safety and bacteria. We disagreed with each other, strongly. This can be a good thing for a lively … Continue reading
Makin’ Bacon!
Bacon is delicious. This is known. Even if you don’t eat meat for any of the myriad (and valid) reasons, you know that bacon is delicious. It hits all of our major pleasure centers at once. It is salty, sweet, … Continue reading
Posted in Meat Stuff
Tagged Bacon, Grocery store, Home, Meat, Michael Ruhlman, Pork, Pork belly, Smoking
2 Comments
Dry Curing Salami
One of our many hobbies is to cure meat. Just seems like a good skill to have. Dry cured sausage is shelf stable, needing no refrigeration and it’s just damn tasty. We talked about doing this for years until we finally … Continue reading
Posted in Meat Stuff
Tagged cure, Curing (food preservation), Curing salt, Meat, Michael Ruhlman, PH, Salami, Smoking (cooking)
3 Comments
TravisMohrman 