Butchers Block
Be sure to elevate your smoked cream cheese with The Bearded Butcher Hot Blend for a perfectly smoky, spicy spread that delivers big flavor with minimal effort. Toss it on the smoker, and you've got a no-stress appetizer that keeps everyone coming back for more.
No game day spread is complete without something that brings the heat, and these Smoked Bacon-Wrapped Jalapeño Poppers always deliver. They're easy to make, fun to eat, and packed with flavor thanks to The Bearded Butcher Hot & Bold Blend. These poppers are about to become a game day tradition!
Rich, hearty, and packed with flavor, this recipe works beautifully with venison or elk and is especially satisfying during the cold winter months. This one-pan meal combines savory ground game, a variety of vegetables, and a creamy mashed potato topping - no other side dishes required. Seasoned with The Bearded Butcher Original Blend, this cottage pie delivers a balanced, deeply comforting flavor profile that brings everything together.
Learn how to make lean, tender, and flavorful traditional venison biltong using a simple spice blend and Biltong Depot’s Air-Drying Cabinet. Follow along as Scott breaks down a hind leg of venison, slices it into perfect drying strips, and prepares a classic vinegar brine for authentic results. This biltong is perfect enjoyed as a quick protein-packed snack or showcased on a charcuterie board.
Transforming a whole deer into jerky is easier than you think. In this guide, we break down the entire process—from trimming and slicing to grinding, seasoning, and smoking. Watch the process in action in our YouTube video: Making an Entire Deer Into Jerky!
In this blog, the Bearded Butchers break down a massive 201-pound Ohio buck while comparing bone-in and boneless venison cuts side by side. From rich, steakhouse-style porterhouses to tender boneless backstraps, this post explores the differences in flavor, texture, and preparation to help you decide which cut is right for your next deer harvest.