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Adventures with Headcheese
While attending the Memphis in May World Championship Barbecue Cooking Competition, we were very generously gifted a pair of Berkshire Black heritage hog heads, which have been sitting in our freezers...
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Venison Pepperoni
Venison Pepperoni is a surprisingly simple process that has many uses and stores for months. You can stuff the sausage into fibrous or natural casings, both edible and inedible, of any size. I used 1.5...
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Cochon Heritage BBQ – Memphis TN
When Go Carnivore asked Tish Sullins and I to guest-blog and attend one of the most beloved event competitions that may ever happen in a Memphis foodies life, we felt like we had won some sort of pork...
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Dario Cecchini: “Carne e Spirito”
Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation...
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From the Wild
Jesse Griffiths contains multitudes. Author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. Finalist for a James Beard Award. Founder of the Dai Due Supper Club. Amazing cook....
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Barbecue: Wild Hog vs. Domestic Hog
LET’S GET READY TO RUMBLE!! Good evening and welcome to tonight’s main event which promises to be a classic adventure in every sense of the word. In the red corner, hailing from the Arkansas Delta and...
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New Year’s Eve Carnivations
After 100 days of curing, we decided that NYE was the perfect excuse to cut into this Lardo (cured fatback). It came out excellent and we will use pieces of it in our New Year’s Day peas & greens,...
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Blood Sausage
Blood sausage has been on our bucket list for some time, however, we were under the impression that it was very difficult to locate a commercial source of blood. The option of using deer blood has been...
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Venison Barbecue 2014
We’ve had good success with smoking venison in the past, but the fine art of smoking meat is a continual learning process. Where I ran into previous problems was that fact that the venison was seldom...
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Venison Birria
Chef Margarita Carrillo Arronte has a extremely thorough and well researched new cookbook out called “Mexico”, which details numerous traditional Mexican cuisines by their region. If you are into...
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