KevinBig Game, Black Bear, Butchering, Butchering Game Meats, Cooking w/ Fire, Deer, Elk, Foraging, From The Wild, Game Birds, Grilling w/ Fire, Hunting, Kevin TV, Mushrooms, Upland Game, Wild FruitsLeave a Comment

This trip was intended to be easy. We were supposed to be going into a part of the province where game was rampant and our pockets burst with big game tags. Do a little fishing. Set up camp. It only ended up being a handful of those things. One reality that didn’t make the edit but had a big impact on the … Read More

Why I Need an Annual ‘Charcuterie Day’

KevinBacon, Big Game, Butchering, Charcuterie, Deer, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Guanciale, Hunting, Nature's Green Acres, Pork, Sausage, Whole Muscle3 Comments

It’s becoming increasingly clear to me that an annual ‘Charcuterie Day‘ marathon immediately following the annual ‘Pig Day‘ is in my future for a long, long time. Here’s why. Bacon. Beyond bacon [reason alone], I’m not concerned with the possibility of trichinosis in my extremely high quality bush-raised-and-handled-by-me pork and skipping right past freezing and into to curing and dry … Read More

Rendering Lard – my new bff

KevinButchering, Irvings Farm Fresh, Pork3 Comments

Why, oh why, have I never done this before? I’ve cut 10 sides of pork in the past 13 months, and never, not once, did I render lard. Stupid. I will forever and ever, from this day forward, consider the leaf lard in the pig a very valuable piece of yield. Not only is it excessively easy to harvest – … Read More

Butchering Moose 2009

KevinButcheringLeave a Comment

I truly wish I could provide a play-by-play of butchering a moose for those out there who are interested in how to tackle it – or rather, how I tackle it. This was the second bull to butcher of the year, and the reality was this time around that I was on duty trimming and cutting for 6 hrs and … Read More

Grinding pork

KevinButchering, PorkLeave a Comment

Better the spoon than my digits, no? The grinder has to learn to play with others. A friend and I cut 3 sides of Berkshire hog yesterday, and one thing I was resolved to do was to grind my meats that day in one big shot rather than to do so each time I was making sausage, or needed ground … Read More

Blamin’ it on Jamie Oliver

KevinButchering, HuntingLeave a Comment

A little gross? Yeah, I know. But if Jamie Oliver can publish photos of a slaughtered lamb and a boar split in half in his ‘Jamie’s Italy‘ book, I figure I could post this with clear conscience. Wild, sustainably raised, milk fed, finished on alfalfa and native grass, drug-free, free range, local, and harvested stress-free at its peak of quality. … Read More