On a recent weekend, Venison Pastrami and Smoked Pork Belly became friends on the smoker together. The Smoked Pork Belly has been detailed here. Now we share the Venison Pastrami (hint: it's the one wrapped in bacon). The basics of preparing pastrami are fairly simple: brine a two to three inch thick slab of meat [...]
Tag: smoked
Smoked Pork Belly
Among the many blessings of friendship, I truly value the opportunity to create something together which brings joy to others. The mutual process of invention, from the spark of an idea shared through to final execution, bathes the whole process and product with a warmth and a glow. One of my favorite spice vendors, Penzey's Spices, [...]
Smoked, Maple-glazed Pheasant
Recently, a good friend presented me with a gift of pheasant breasts and thighs. They were shot locally at the Milford Hills hunt club, which is a beautifully pristine 500 acres in Johnson Creek, WI. If you have the opportunity to procure wild pheasant, I highly recommend it for the robustness of flavor. However, an [...]
Great Lakes Cuisine 