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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
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
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
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