G
Guest
I'd promised Turkish to send some game meat recipes, and his PM isn't working, likely because of his 'guest' status when he was last here.
If anyone else would like to make use of these, please do.
Eatin' good is part of livin' good. And eatin' your own game and farmed food, alot like doin' your other crops for yourself, is about taking good care, and enjoying the ride. For now, the ride is what we've got.
Though I'm an obstinate and opinionated old cuss, I've enjoyed my ride here.
I hope that some of you enjoy the recipes below.
Take care, be safe, stay free, and remember that those who would take your freedom for a paycheck or arbitrary politics have no real honor.
kind regards,
moose eater
free 'til I die!
-------------------------------------------------------------
Below you will find several recipes. I have expanded and modified them according to my family’s needs, etc. In some cases I have reduced ‘prague powder’ (a form of sodium nitrate that kills organisms in meat that might otherwise infrequently cause a health risk). Some persons don’t use it at all, while I take a more moderate path, using less, but using some. Like some of what I do in life.
Regards,
moose eater
----------------------------------------------------------------------------------------------
Moose or other game meat jerky
--------------------------------------
9 lbs. steak meat, cut to roughly one inch thick +/-
2 ½ Tablespoons canning and pickling salt (non-iodized)
2 to 2 ½ teaspoons prague powder
1 Tablespoon plus ½ teaspoon onion powder
1 Tablespoon granulated garlic powder (NOT garlic salt)
1 Tablespoon plus ½ teaspoon ground black pepper
¾ to 1 cup soy sauce
¾ to 1 cup worchestershire sauce (focus on THAT word when you’re stoned!!)
2/3 cup packed brown sugar
Several sprinkles of your favorite hot sauce if you’re so inclined.
-Cut meat across the grain (this will allow it to pull apart more easily, making eating it less of a challenge; after all, aren’t there enough challenges in life?), making strips that are roughly 1/8 to ¼ inch thick, and at least the width of the steak (1 inch). Cutting the strips at a diagonal angle, still going cross-grain with give you strips wider than an inch. When done your strips will be approximately one inch by 1/8 to ¼ inch, by whatever length you’ve cut from your steaks.
-Mix up the other ingredients in a large bowl capable of holding the meat, etc..
Mix in strips of meat to already mixed brine ingredients, and stir around well. Stir again every 6 hours or so.
After 24-36 hours, when all liquid is mostly absorbed by the meat, place on food-safe (preferably stainless steel) rack, and smoke lightly with favorite smoking wood at low-moderate smoker temp (100-110 Fahrenheit approximately, though you can play with it. After the first minimal amount of smoke, just dry heat will work. You can either leave it in an electric smoker with no wood, leave it in an unheated wood-burning smoker on a hot day, or place it in a barely warm oven. Leave racks until meat is almost entirely dry but not necessarily crispy, unless you like it that way.
Refrigerate or freeze in sealed packs or jars until used. Though this meat would take a while to spoil, it can indeed spoil. If on the trail or road, reconstituting it in a soup base with some bullion cubes will make a good soup stock to add either fresh or freeze-dried veggies to as well.
----------------------------------------------------------------
Smoked salmon or other fish brine
------------------------------------------
3 lbs brown sugar
1 lb pickling and canning salt (non-iodized salt)
¼ oz- ½ oz prague powder
2 quarts hot water
Spice to taste (or no other spices at all)
(this can include only a simple single spice, or a complex combination of spices, and is really where you can employ some ‘art’ and devise a smoked fish that truly meets your tastes and desires over time. Some of the possibilities include fresh or prepared garlic, hot sauces, maple syrup, hot peppers, black pepper, or anything else that you like to taste in smoked products.. No, not THAT kind of smoked products! Well,… I’ve never done THAT with it… but I guess that you could try it…… If using maple syrup or molasses reduce the amount of other sugars accordingly.
Mix your ingredients in a 5 gallon food-safe bucket (white plastic works great)
Fill remainder of bucket with 2.5 gallons of room temperature water.
Brine fish fillets or strips in liquid for 6-8 hours.
Then allow to glaze on tray lined with wax paper for an hour or so, skin side down, to open bug-free air.
Smoke in smoker at roughly 130 degrees Fahrenheit for at least 8-12 hours. Longer if you like a harder smoke instead of a softer more tender meat.
Seal and either freeze or refrigerate. This food should always be refrigerated when not being immediately eaten.
Whether you like a hard smoke or a soft smoke fish, take some cream cheese, a small amount of onion powder or fresh grated onion, and a small amount of worchestershire sauce and mix with smoked salmon fish flakes to eat on crackers during uncontrollable munchies. You won’t regret it unless you use shitty crackers or rolls. Even then the fish spread should make up for the crackers I think.
--------------------------------------------------------------------------------------------------------------------
Corned moose, bear, or other game meat. hell, beef can be used too if you’re a traditionalist or purist!!
10 quarts water in a large stainless steel stock pot big enough to put a dinner plate inside of as a weight to hold meat down.
3 or 4 (3-lb) roasts, preferably uniform in dimension as the brine will work better if the thickness is relatively uniform throughout the roasts.
Brine:
15+ cloves fresh garlic chopped
1+ cup sugar (you can use a combination of brown and white sugar if you like; I do)
15-18 bay leaves
10 tablespoons (+/-) pickling spices (if you wish you can use either regular or spicey, or a combination, which is what I do)
2 ¼ cups canning and pickling salt (non-iodized)
2 1/3 cups Morton’s Quick Tender or Tender Quick salt (I never can remember)
Bring brine ingredients to boiling in stock pot by themselves. - DO NOT BOIL MEAT!!!!- (Smell of this brine is the most home-like smell that I know!)
Remove stock pot with liquids and spices from stove top, and let cool.
When pot is room temperature, place in refrigerator to continue cooling.
After stock pot liquid is cooled, place your 3-4 (3 lb.) roasts in the stock pot ( I use a 20-22 quart pot) with a good width to it.)
Place a ceramic dinner plate inverted over meat to hold it beneath the surface of the liquids. Let soak in brine for 5-6 days in the refrigerator.
After 5-6 days of brining, place meat in stock pot with FRESH water (discarding the brine altogether), and boil until tender.
Let cool and either eat with cabbage as a traditional meal, or slice for use on MOOSE RUBENS(!!!) with swiss cheese (preferably a good Jarlsberg) saurkraut, sour rye or sour dill rye bread, a touch of horse radish and mayonaise.
(I put mayo and slight horse radish on the breads, ample sliced meats on both pieces, (face up or ‘open face,' drain the ‘kraut‘ by squeezing it in my hands over the sink, and place it in thin layers over the sliced meat, then put a nice conservative layer of swiss on both pieces on top of the kraut, placing it open face under the broiler until the swiss cheese just starts to turn golden brown. MMMmmmmmm The sandwich that makes killing large animals all worth it!!) ;^>)
--------------------------------------------------------------------------------------------------
Most of the rest of my game recipes, and there are lots of ‘em, I don’t measure anything; it’s all by sight, which would be more difficult to explain. But maybe I’ll stop back one day and send some. They include moose chili, moose burritos, moose swiss steak with mushroom gravy and potatoes, and many more.
Now all you’ve gotta’ do is go kill somethin’ edible!!
Regards,
moose eater
If anyone else would like to make use of these, please do.
Eatin' good is part of livin' good. And eatin' your own game and farmed food, alot like doin' your other crops for yourself, is about taking good care, and enjoying the ride. For now, the ride is what we've got.
Though I'm an obstinate and opinionated old cuss, I've enjoyed my ride here.
I hope that some of you enjoy the recipes below.
Take care, be safe, stay free, and remember that those who would take your freedom for a paycheck or arbitrary politics have no real honor.
kind regards,
moose eater
free 'til I die!-------------------------------------------------------------
Below you will find several recipes. I have expanded and modified them according to my family’s needs, etc. In some cases I have reduced ‘prague powder’ (a form of sodium nitrate that kills organisms in meat that might otherwise infrequently cause a health risk). Some persons don’t use it at all, while I take a more moderate path, using less, but using some. Like some of what I do in life.
Regards,
moose eater
----------------------------------------------------------------------------------------------
Moose or other game meat jerky
--------------------------------------
9 lbs. steak meat, cut to roughly one inch thick +/-
2 ½ Tablespoons canning and pickling salt (non-iodized)
2 to 2 ½ teaspoons prague powder
1 Tablespoon plus ½ teaspoon onion powder
1 Tablespoon granulated garlic powder (NOT garlic salt)
1 Tablespoon plus ½ teaspoon ground black pepper
¾ to 1 cup soy sauce
¾ to 1 cup worchestershire sauce (focus on THAT word when you’re stoned!!)
2/3 cup packed brown sugar
Several sprinkles of your favorite hot sauce if you’re so inclined.
-Cut meat across the grain (this will allow it to pull apart more easily, making eating it less of a challenge; after all, aren’t there enough challenges in life?), making strips that are roughly 1/8 to ¼ inch thick, and at least the width of the steak (1 inch). Cutting the strips at a diagonal angle, still going cross-grain with give you strips wider than an inch. When done your strips will be approximately one inch by 1/8 to ¼ inch, by whatever length you’ve cut from your steaks.
-Mix up the other ingredients in a large bowl capable of holding the meat, etc..
Mix in strips of meat to already mixed brine ingredients, and stir around well. Stir again every 6 hours or so.
After 24-36 hours, when all liquid is mostly absorbed by the meat, place on food-safe (preferably stainless steel) rack, and smoke lightly with favorite smoking wood at low-moderate smoker temp (100-110 Fahrenheit approximately, though you can play with it. After the first minimal amount of smoke, just dry heat will work. You can either leave it in an electric smoker with no wood, leave it in an unheated wood-burning smoker on a hot day, or place it in a barely warm oven. Leave racks until meat is almost entirely dry but not necessarily crispy, unless you like it that way.
Refrigerate or freeze in sealed packs or jars until used. Though this meat would take a while to spoil, it can indeed spoil. If on the trail or road, reconstituting it in a soup base with some bullion cubes will make a good soup stock to add either fresh or freeze-dried veggies to as well.
----------------------------------------------------------------
Smoked salmon or other fish brine
------------------------------------------
3 lbs brown sugar
1 lb pickling and canning salt (non-iodized salt)
¼ oz- ½ oz prague powder
2 quarts hot water
Spice to taste (or no other spices at all)
(this can include only a simple single spice, or a complex combination of spices, and is really where you can employ some ‘art’ and devise a smoked fish that truly meets your tastes and desires over time. Some of the possibilities include fresh or prepared garlic, hot sauces, maple syrup, hot peppers, black pepper, or anything else that you like to taste in smoked products.. No, not THAT kind of smoked products! Well,… I’ve never done THAT with it… but I guess that you could try it…… If using maple syrup or molasses reduce the amount of other sugars accordingly.
Mix your ingredients in a 5 gallon food-safe bucket (white plastic works great)
Fill remainder of bucket with 2.5 gallons of room temperature water.
Brine fish fillets or strips in liquid for 6-8 hours.
Then allow to glaze on tray lined with wax paper for an hour or so, skin side down, to open bug-free air.
Smoke in smoker at roughly 130 degrees Fahrenheit for at least 8-12 hours. Longer if you like a harder smoke instead of a softer more tender meat.
Seal and either freeze or refrigerate. This food should always be refrigerated when not being immediately eaten.
Whether you like a hard smoke or a soft smoke fish, take some cream cheese, a small amount of onion powder or fresh grated onion, and a small amount of worchestershire sauce and mix with smoked salmon fish flakes to eat on crackers during uncontrollable munchies. You won’t regret it unless you use shitty crackers or rolls. Even then the fish spread should make up for the crackers I think.
--------------------------------------------------------------------------------------------------------------------
Corned moose, bear, or other game meat. hell, beef can be used too if you’re a traditionalist or purist!!
10 quarts water in a large stainless steel stock pot big enough to put a dinner plate inside of as a weight to hold meat down.
3 or 4 (3-lb) roasts, preferably uniform in dimension as the brine will work better if the thickness is relatively uniform throughout the roasts.
Brine:
15+ cloves fresh garlic chopped
1+ cup sugar (you can use a combination of brown and white sugar if you like; I do)
15-18 bay leaves
10 tablespoons (+/-) pickling spices (if you wish you can use either regular or spicey, or a combination, which is what I do)
2 ¼ cups canning and pickling salt (non-iodized)
2 1/3 cups Morton’s Quick Tender or Tender Quick salt (I never can remember)
Bring brine ingredients to boiling in stock pot by themselves. - DO NOT BOIL MEAT!!!!- (Smell of this brine is the most home-like smell that I know!)
Remove stock pot with liquids and spices from stove top, and let cool.
When pot is room temperature, place in refrigerator to continue cooling.
After stock pot liquid is cooled, place your 3-4 (3 lb.) roasts in the stock pot ( I use a 20-22 quart pot) with a good width to it.)
Place a ceramic dinner plate inverted over meat to hold it beneath the surface of the liquids. Let soak in brine for 5-6 days in the refrigerator.
After 5-6 days of brining, place meat in stock pot with FRESH water (discarding the brine altogether), and boil until tender.
Let cool and either eat with cabbage as a traditional meal, or slice for use on MOOSE RUBENS(!!!) with swiss cheese (preferably a good Jarlsberg) saurkraut, sour rye or sour dill rye bread, a touch of horse radish and mayonaise.
(I put mayo and slight horse radish on the breads, ample sliced meats on both pieces, (face up or ‘open face,' drain the ‘kraut‘ by squeezing it in my hands over the sink, and place it in thin layers over the sliced meat, then put a nice conservative layer of swiss on both pieces on top of the kraut, placing it open face under the broiler until the swiss cheese just starts to turn golden brown. MMMmmmmmm The sandwich that makes killing large animals all worth it!!) ;^>)
--------------------------------------------------------------------------------------------------
Most of the rest of my game recipes, and there are lots of ‘em, I don’t measure anything; it’s all by sight, which would be more difficult to explain. But maybe I’ll stop back one day and send some. They include moose chili, moose burritos, moose swiss steak with mushroom gravy and potatoes, and many more.
Now all you’ve gotta’ do is go kill somethin’ edible!!
Regards,
moose eater
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