Meat & Poultry Ingredients
This might be the best smoked ham you’ve ever eaten! It’s marinated, cooked on an electric smoker, and then coated with a crunchy ham glaze. Tips, photos, and detailed instructions included.
How to Butcher a Chicken, Part 1: Preparing Your Work Space; Killing, Scalding and Plucking Chickens
A picture tutorial showing the first steps to butchering chickens at home - preparing your work space; killing, scalding, and plucking chickens.
A graphic how-to showing what you must do to properly gut and cut up a chicken for eating. Part 2 of a 3-part series.
Make Bacon at home! Easy to do,no preservatives! Easy to follow dry cure bacon recipe.
What are the differences between conventionally raised, organic, grass fed, and pastured raised beef? Most of all, which is best for your family?
Steak: Rare, Medium, or Well Done? Some people want their steaks well done: Charred on the outside, thoroughly brown and chewy on the inside. Others want their steaks done medium or medium rare, with a warm,...
Ever sampled fried ribs? Yeah, I’m talking pork ribs. Check out these photos and recipes!
Rotisserie chicken is one of the greatest short cuts at the grocery store. It can be served "as is " with side dishes such as potatoes, vegetables or salad for a chicken dinner if crunched for time. Or it can...
The USDA Meat and Poultry hotline receives thousands of calls every year asking how to freeze meat safely. Freezing and even refreezing meat can be done safely if you follow a few simple guidelines.
First, be sure that you are allowed to hunt or kill rattlesnakes where you are located. It is against the law in some areas. If you buy rattlesnake meat, expect to pay a high price. The last time I saw it, the price was...
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