No Pressure Here!

I’ve written about my love for canned Venison before.  There is not a better meat dish, in my opinion, than one made with canned Venison or Elk.
However, I know the process for canning meat can be quite intimidating and time consuming.  In an increasingly hectic world those words are like garlic to a vampire.  Interesting [...]

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And You Thought Salt Was Simple

We use salt in our daily lives all the time without much thought. It’s just one of those things we have on the table and throw around freely. When we are cooking, however, the salt we chose can make a noticeable difference in the final result. Yes, there are many choices we have to make [...]

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Not For the Faint of Heart

Just in case you are a bit squeamish, I should let you know this is not about food. This post is one of those sideline interests of mine. It’s about the curing of hides. Not only is it about hides but it is about the Indian Technique for preserving hides. I mention it here because [...]

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I Like Mine in Brine!

I’ve gone on and on about the different ways to smoke meat. Finally, I am going to have to pick one and write about it.
So here we go.
First of all, I am most familiar with using a brine to cure and flavor the meat. In a bit of research about what is out there [...]

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What Makes Meat Spoil?

What could be worse than finding a cut of meat you had big plans for is partially or totally spoiled?
You weren’t supposed to bring a list, it was a rhetorical question.
Whether it makes your top list of worst disappointments or not, it’s certainly not what we bargain for when we pick up a cut from [...]

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What Makes Meat Spoil?

What could be worse than finding a cut of meat you had big plans for is partially or totally spoiled?
You weren’t supposed to bring a list, it was a rhetorical question.
Whether it makes your top list of worst disappointments or not, it’s certainly not what we bargain for when we pick up a cut from [...]

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Pain in the Neck

Maybe you are expecting me to be writing a complaint or rant or something with the “wacky” title. Nope, it’s a recipe. No really!
Neck roast.
This recipe applies for any of the odd (cheaper or tougher) cuts from the Chuck (that is the front quarter on Beef or Venison). For my [...]

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How Long is Canned Venison Good?

Good Question.  The pat answer is a year or so.  But wait that is about the same as freezing.
That’s because no one will go out on a limb in case there is a problem.
First, the quality of the canning job and the canning materials will determine your outcome.  If you did a good job prepping [...]

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Fowl Game Birds

This is not a problem with all game birds but some are downright fowl to cook.  Let’s talk Grouse for example.  We hunt Ruffed and Blue Grouse here.  They are decent sized birds.  About chicken sized, but when you go to cook them it smells like you through the guts in the pot and the meat [...]

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Fried Canned Venison or Hash

You can substitute Bear or Elk for Venison.
As with any process, desirable or undesirable, there is more than one way to do it.  This is meant to be a starting point.  When I go to cook a dish, I will  do it different from one time to another.
First I take a jar of canned meat and [...]

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