Butchers Block
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.
Learn how to make homemade dog food from deer meat. This step-by-step venison dog food recipe from The Bearded Butchers shows how to turn wild game into nutritious, natural meals your dog will love.
This Hearty Venison Taco Chili is the perfect fall and winter comfort food. Made with ground venison, smoky peppers, and our Bearded Butcher Taco and Chipotle Seasoning, it’s rich, flavorful, and packed with just the right amount of heat. Whether you’re cooking your harvest or simply craving a bold twist on classic chili, this recipe is sure to be a family favorite.
A lot goes into the making of a good sausage and it all comes down to using a good sausage casing. Using the right casings gives homemade sausage the correct bite and ensures that the sausage cooks evenly and completely.