Boudin can be made with basically any meat or seafood. Crawfish are as good as pork in my opinion. So use what you have in your freezer or fridge and have...
Author: Hank Shaw
You are free to use whatever meat you want here: Pork, beef, venison, wild boar, bear -- even duck or turkey. Traditional would be 80 percent pork and...
Author: Hank Shaw
This sausage is really best with some sort of pig, whether it's domesticated pork or wild hogs. I've tried it with other meats and it's not...
Author: Hank Shaw
This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference...
Author: Hank Shaw
This is an old school variety of summer sausage that is fully cured. Many modern versions are not, and must be refrigerated or they will spoil quickly....
Author: Hank Shaw
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish...
Author: Hank Shaw
You need not case this sausage. I often make it loose, as most Mexican recipes call for uncased chorizo anyway. In this case, there is no need to let the...
Author: Hank Shaw
I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind,...
Author: Hank Shaw
This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference...
Author: Hank Shaw
While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic...
Author: Hank Shaw
Many loukaniko recipes call for smoking the links, or at least drying them for a couple days. If you do this, add a pinch of Instacure No. 1, a nitrite...
Author: Hank Shaw
This recipe is meant for regular pork, but you can make it with most meats -- just make sure you have between 20 and 35 percent fat by weight. If you can't...
Author: Hank Shaw
So obviously this recipe works with all cervids, antelope, deer, moose, elk, etc. It will also work with beef and lamb, of course, but also bear and even...
Author: Hank Shaw
Once you make these, the obvious thing to do with them is to make bangers and mash, with peas. Of course! Just pull a page from your Thanksgiving playbook...
Author: Hank Shaw
I like making this sausage with wild turkey because it gives me that nice white color -- veal would be traditional, but I don't use veal at home. You can...
Author: Hank Shaw
Duck ham, or duck prosciutto, can be dried for just a week or two, or for up to two or even three months. Start with a shorter cure until you get the hang...
Author: Hank Shaw
This recipe can be scaled up if you need to. Remember the salt and cure ratio is this: 2% of the weight of the meat in kosher salt, plus 0.25% - that's...
Author: Hank Shaw
This is essentially a little prosciutto, without the skin. As such it will dry out faster and will be ready in far less time, even as little as three months....
Author: Hank Shaw
This is a dry cure approach to smoking fish, which I like a little better than the brine option: It seems to draw out excess moisture faster. The spices...
Author: Hank Shaw
I specifically call for Canada goose breasts here because they're the only ones I think are large enough to make this with, although domestic goose breasts...
Author: Hank Shaw
Once made, these sausages will keep for a week in the fridge, and freeze well.
Author: Hank Shaw
This jerky recipe is one I like a lot, but use it as a guide, not dogma. If you want to play with flavors, go for it. Just don't mess around with the ratios...
Author: Hank Shaw
You need a meat grinder (or have your butcher grind your ducks for you) and a food processor to make a terrine.
Author: Hank Shaw
Call it what you will, this is blood sausage. My blood sausage recipe is a hybrid of many, many recipes for Europe's versions, and is distinctive in that...
Author: Hank Shaw
These sausages are normally grilled over wood charcoal, so you'll get a decent amount of smoke. If you are stuck with a gas grill, you can "cheat" by using...
Author: Hank Shaw
This method will work on any small oily fish, so any of the bonito or bonito-like fish discussed here, as well as Spanish mackerel, king mackerel, really...
Author: Hank Shaw
Remember that fat hates light. Light can turn pork fat rancid, so cure and hang lardo in the dark.
Author: Hank Shaw