KevinBrési, Charcuterie, Dry Cured Meats, From the Cellar9 Comments

It feels odd posting about items like this as it implies I’m some experienced pro at this, and I totally am not. But here it is, in all its glory:  my first successful crack at dry cured calf moose. I’m going to call it ‘Brési‘ after the french dry cured beef – the name derived from its appearance resembling brazilwood … Read More

Saucisson Sec d’Orignal

KevinBig Game, Charcuterie, Cooking w/ Fire, Dry Cured Meats, From the Cellar, From The Wild, Moose, Smoking w/ Fire8 Comments

Moose sausage typically doesn’t get me excited. It’s generally made by local meat shops with pre-fabbed 5-gallon-bucketed mixes of ‘cure’ and ‘seasoning’, jacked up with pork to tame the flavor and add fat, resulting in a sausage that tastes like non-game something-or-other akin to a factory produced sausage item from a box store. Not always bad, just rarely that good … Read More