Curing and smoking: an art and a science! Welcome to the world of charcuterie. Timothy Fowler is an experienced wild game chef, with years of harvesting, preparing and tasting behind him. One of his specialities is bear, but he shares his knowledge about a variety of methods and flavours of wild game charcuterie.  “The game we harvest pays the ultimate price, and as hunters, we owe it to the game and to the act of hunting to do the best we can.” So listen in, learn a LOT…and get excited about your next luxurious wild game meal! 

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