Gunpowder and Graphite

Monthly Archives: December 2014

     I love cured meat. Love it. Jerky makes a great snack and ham is one of the best Sunday dinners ever. Corned beef isn’t just for St. Patrick’s Day and cured sausage upgrades anything it touches. Imagine my delight when I discovered a recipe in Backwoodsman magazine (Vol. 35, No. 3 May/June 2014, p. 78) for venison ham.    After procuring a large doe during bow season I made certain… Read More