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 like mackinaw (lake trout), Dolly Varden, big rainbows...
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 in salt is noticeable.
Author: Hank Shaw
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 fun with it. If you don't want to make cased boudin,...
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 pork -- where the effect is essentially a boiled...
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 do this with any white meat bird, too, such as...
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 as good. Black bear comes close, but it's a little...
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, however, because otherwise the jerky will be pretty...
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. This is more like a salami; if you want that softer...
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 that helps the flavor and protects the sausage from...
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 I use are what I like, but you can feel free to...
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 finished sausage rest overnight. Many Mexican chorizo...
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 20 percent beef. Go easy on all the spices except...
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 some smoked paprika and smoked salt along with...
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 and make mashed potatoes, gravy and peas in butter....
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 of salt, and be sure to let it marinate for...
Author: Hank Shaw
Once made, these sausages will keep for a week in the fridge, and freeze well.
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 larger regular mackerel, and small skipjack or...
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 in salt is noticeable.
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 it is not a pure-blood product: I use quite a bit...
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
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. The longer you let it hang, the more humidity...
Author: Hank Shaw