Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the bring and smoking process used in this recipe transforms wild game into a classic country ham.
Skip the deli section at the grocery store and make your own sandwich meat instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work with venison or bear as well as hog.
Smoking trout or other game fish, is a great way to prepare them. Once this fish are smoked they can be eaten as is or combined with other recipes to create more elaborate dishes. This recipe will help you smoke your trout and give you a good base for creating other dishes.
Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you’ve removed all the meat, the carcass can be used for a stock. A whole smoked duck with orange feet hanging off a charcuterie board is quite the...