Since I was hunting and harvesting meat in my teens, I was trying to come up with ideas on how to honor and add extra value to the meat I worked for in the wild. Now 20 or so years later, I still use a lot of wild venison meat cuts for many projects, and often for meat curing and …
How to Cure Ham so it’s Not Salty
The classic question that gets asked a lot is how to avoid the ham being too salty, because, after all that effort of brine curing or wet brining the ham you want the result to be perfect. Buying a big chunk of ham or using a precious piece from a pig you’ve reared – it’s a beautiful thing! Then it …
How to Cook Trout on a Campfire (and Other Methods)
When it comes to fishing, catching and cooking trout on an open campfire this is something I love to do, either at home out the back or out in the bush. As a young kid I had an ability to catch trout nearly every single time I went out (after a few years maybe a decade of practice). I was …
Dry Curing Vs Wet Brining for Meat Curing
The two main methods of curing meat are dry curing and wet brining. I have done both methods in various ways over the years, and it will be helpful to provide explanations about how I do it. As well as which method suits different types of meat curing better. I start with a quick summary of each method and then …
Simple Way to Smoke Trout in a Portable Smoker
Over the years I’ve smoked hundreds of trout, & used a portable smoker quite a few different ways. I wanted to share my ‘simplest’ way of using my portable simple smoker. I’m sure other guys have used this technique before, however I wasn’t able to find it online and thought I would post this easy to follow guide which I …
Easiest Way to Age Venison (Deer) In Your Fridge
I’ve found an incredibly easy way to age venison in a normal kitchen fridge that I wanted to share. All you really need is one shelf clear, which you can fit a baking tray or oven tray in. A friend introduced this method to me about 10 years ago, and it is a whole lot easier than all the other …