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I made some venison pastrami following this recipe: http://www.fieldandstream.com/blogs/hunting/2011/01/recipe-venison-pastrami and it turned out really well. I butterflied two backstraps because I was worried about the thickness preventing cure penetration. After 5 days curing, I rinsed and...

Costco sells ribs in packs of 3 which are too much for my family to eat. Which is better, to freeze the raw ribs that I don't want to eat or to cook the extra ribs and then freeze?

Last Saturday I bought a bunch of leg quarters and decided to smoke them for a small dinner party. I had done it many times before, but I decided that I didn't need to foil the water pan because it was already pretty dirty. Also, I neglected to trim any of the excess fat and skin because I was...

I'm not sure if this belongs in "Charcuterie", but here it goes. I recently cured a venison back strap (back loin) and it turned out good enough that I wanted to let others know about it. I basically copied this recipe: http://www.huntingnet.com/foru...ed-venison-loin.html I made a brine with...

First I want to say thanks for this website and community for convincing me to get a WSM. I was very close to buying a really cheap offset smoker and I'm glad I chose the WSM. The existence of this website and community convinced me that the WSM was worth the money. I decided that chicken...