A digestif transforms any meal into a celebration. Raising a glass of dark, alluring liqueur after the dinner plates are cleared is the perfect way to savor the end of the day and ring in the night with good cheer and digestion. As with most good things, they come with traditions, opinions, and lore—barefoot virgins, dressed in white, picking 23 walnuts after dark on the 23rd night of June—you know, that kind of thing. The lore, the flavor, and...
On today's episode, Tony breaks down the realities of late-season hunting, and offers up some insight on how to make the quest for a buzzer beater deer as enjoyable as possible. Connect with Wired To Hunt and MeatEater Tony Peterson on Instagram MeatEater on Instagram, Facebook, Twitter, and Youtube Shop MeatEater Merch
At its core, making salami is all about high quality meat, time, salt, and fermentation. The process of curing and drying salami intensifies the existing flavors and qualities of the meat, which is why I believe wild game is the perfect protein for salami. Wild game has a depth of flavor that is unmatched by domestic meats. Making salami is simple, yet specialized. The easiest way to describe the process goes like this: grind, season, inoculate...