by Tom Ryle | Oct 6, 2010 | Recipes
This post is all about the proper field care and do-it-yourself processing of game at home. I won’t get too deep into the details throughout the entire process because that could fill the pages of a full-length book. Instead, I’ll share some of the key...
by Tom Ryle | Aug 10, 2010 | Recipes
Who doesn’t like jerky? Ok, vegans and vegetarians put your hands down.I make a lot of jerky throughout the year. I love it, my kids love it, and it’s a healthy high-protein snack that is great to pack along on any outdoor adventure.I have used...
by Tom Ryle | Aug 5, 2010 | Recipes
This is my dad’s legendary recipe and process for smoking salmon. A single recipe should be enough for approximately 25# of fish (live weight). 2 ½ Quart water ½ Cup brown sugar ½ Cup white sugar 1 Cup pickling salt (non-iodized) ¼ Cup regular Johnny’s...
by Tom Ryle | Jul 29, 2010 | Recipes
Wild game can dry out quickly due to the low fat content. I love to marinate all my game with either of these simple recipes. The first was just an extension of using plain merlot red wine. You simply whisk red wine, a couple table spoons of extra virgin olive oil,...
