“Best sausage I’ve ever had”

I’ve been tinkering with the recipe for a few seasons now: a classic maple breakfast sausage.

This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.

Treating poultry sausages as a separate category, and brining the meat before grinding it, is the key to a juicy, flavorful turkey sausage.

Stuffing sausage into a deboned goose neck is a little bit metal.

There is nothing like the tang and texture of real summer sausage.

Make a bunch of these- they might be the best protein packed, hiking, hunting, splitting firewood, high output on a cold day, snack ever.

Cutting into this coppa exposed a thing of beauty. It is honestly one of the coolest things I've ever made.

Tangier and smokier than the store bought stuff.

Build your own curing chamber for salami, prosciutto, and more

Birch beaver bacon- it had a nice ring to it.

Not a whole lot of people make smoked, cased, fresh chorizo.

This kielbasa is smoky and garlicky, and tastes great hot or cold.

This sausage was inspired by jagerwurst, a German sausage that translates to “hunter’s sausage”, and an old timey beaver lure recipe that we made this season.

Beaver prosciutto is rich and a little woodsy, almost nutty, with a fine grain and excellent texture.

This salami is garlicky and spicy, yet doesn't mask the subtle qualities of the beaver meat.

A good way to make use of your venison liver- incorporate it into a spicy, smoky sausage.

Quick and easy, this versatile venison sausage is a staple in our kitchen.

The marsh ghost has become an obsession of ours.

Pancetta is similar to bacon, but it’s not smoked and has a heavier focus on aromatics. It would be easier to just buy some humanely raised artisan pancetta, but we have venison and pork fat, and it's fun to attempt something that blurs the lines and challenges the senses.

Juicy and flavorful, and just as good piled on a bun with some mustard as they are on a plate heaped with spaetzle and sauerkraut.

A little bit of smoke & a little bit of chemistry makes our venison bacon as close to the real thing as you can get

This recipe is an attempt to get that salty, smoky, crispy eating experience out of a protein that is almost the opposite of pork.

Kamaboko- you might not have heard of it, but I guarantee you’ve tried it. These are as good, if not better, than the kamaboko you can buy in asian grocery stores.