American pioneers developed many sophisticated ways of preparing and preserving food. They canned fruits and vegetables and dried meat to make it through winter. There’s a special ruggedness in making your own food, not only is it more healthy than the plastic wrapped crap you buy in stores, but it’s satisfying . . . and winter is coming.
Rubs
- Curry Powder – always best when you make it yourself
- Elote Powder – Spicy Mexican rub for seafood, steak, or vegetables
- Mediterranean Rub – for salmon or other fish
- Memphis Dry Rub – spicy
- Mexican Fish Rub – for tacos or fish entrees
- Italian Dry Rub – for beef, chicken, or Italian beef sandwiches
- Pork Rib Rub – for oven baked, grilled, or smoked ribs
- Pork Roast Rub – for both roasting and smoking
- Pork Rub – Cuban style dry pork rub – can be used on chicken
- Pork Rub (paste) – Contains chili for some punch
- Razel Hanut – with cardamon, cloves, and turmeric – used in Oriental Butter
- Roast Rub – can use as dry rub or marinade
- Salmon Rub – for broiled or baked salmon
- Smoked Chicken Rub – Good for any smoked fowl
- Southwest Turkey Rub – Good for smoked or roasted fowl
- Sweet BBQ Rub – General rub for smoking or grilling
Marinades
- Argentinean Steak Marinade – For flat iron flank or skirt steak
- Bourbon Marinade – For chicken, pork, or shrimp
- Cilantro-Chili Marinade – Chicken, pork, or shrimp
- Mediterranean – for mushroom kebobs or other
- Mediterranean Steak Marinade – with garlic and yogurt
- Prime Rib Marinade – 12 hr. marinade for smoking a roast
- Steak Marinade – For London Broil or other thick cuts of beef
Glazes and Toppings
- Apple Cider Glaze – for grilled pork
- Asian Barbeque Glaze – for salmon, okay for pork and chicken too
- Mushrooms in a Pickle Brine – Nice topping for steaks
Brines
- Ham Brine – Great for making a Country Ham
- Honey Brine – Good way to prepare a chicken
- Turkey/Chicken Brine – Basic brine for roasting and smoking
Processed Meat/Game
- Meat Processing Equipment – a review of what you need
- Breakfast Sausage – Using elk, deer, and/or pork
- Kielbasa – Homemade with garlic and mustard, fresh version
- Elk Sausage with peppers, onions, and potatoes – hearty cowboy cooking
- Irish Spiced Beef – a cured beef brisket (or elk)
- Italian Sausage – Hot, using wild game and pork, with lots of spices
- Italian Sausage – Sweet, with both pork and game options
- Pan Fried Steak – Guide for cooking the perfect steak
- Seven Ways to Prepare Salmon – or other fish fillets
Smoked Food
- Building a Cold Smoker – Playing with your inner engineer
- Cold Smoked Salmon – Using a cured salmon recipe
- Smoked Bacon – Real men be making their bacon
- Smoking Fowl – Process for smoking Turkey, Chicken, or Pheasant
- Smoked Pork Butt – with Memphis dry rub
- Smoked Prime Rib – with spicy marinade and Au Jus sauce
Cured Meat
- Canadian Bacon – Brined and smoked pork loin
- Brined Ham – A 14 day process, including time to smoke the ham
- Krakowska – The most popular Polish style cured sausage
- Kielbasa – Homemade Swojska Polska Kielbasa, cured version
- Genoa Salami – Hard Italian style salami using pork, beef, and or game
- Gravlox – Sugar and salt cured salmon with citrus zest and Gin
- Hard Salami – How to make a dry salami using pork, beef, and or game
- Hard Salami #2 – With red wine and garlic
- Jerky
- Dehydrator Jerky – Chemical free option
- Mountain Man Jerky – simple but tasty
- Oven Baked Jerky – Can also be smoked or dehydrated
- Pineapple Jerky – a sweet and tangy version
- Traditional Jerky – Savory
- Sticks
- Beef/Pork #2 – from scratch
- Game/Pork #3 – more spicy
Cheese Making
- Aging Cheese – tips for aging cheese
- Cheddar Cheese – using the cheddar process
- Creme Fraiche – Fresh, chemical free, French sour cream
- Hard Cheese – with yogurt culture
- Havarti Cheese – fresh and aged versions
- Mascarpone Cheese – Made using heavy cream
- Mozzarella Cheese – Easy homemade version
- Paneer – East Indian cheese made from whole milk
- Ricotta Cheese from Milk – Crumbly cheese from whole milk
- Ricotta Cheese from Milk – Using lemon juice and salt
- Ricotta Cheese from Milk and Whey – Traditional recipe
- Soft White Cheese – Aged or unaged
Canning & Pickling
- Bread & Butter Pickles – With a pickling trick from my Dad
