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Archive for the ‘Smoking w/ Fire’ Category

FROM THE WILD – S1E6 – REDFIST

12.18.14

Chef Blair LebsackThis episode was a turning point for me and this series. After quite a few months of talking to TV channels and an american distributor, and concluding that conventional television distribution wasn’t a good fit for this particular project, I finally got shooting to the kind of content I wanted to show – field dressing, harvesting of offal, skinning – things TV won’t or can’t show, basically. I get it, they have their reasons. But from day one, my gig hasn’t been about sanitizing the

FROM THE WILD – S1E3 – BEAR

05.22.14

Black Bear - Spring Bear Hunt

Don’t think I wasn’t apprehensive about tackling this one. When the prospect of bear hunting for From The Wild first came up, I scoffed. I’m now firmly on the opposite side of that fence. Rationale: Spring bear is not in fact fatty at all, which many claim is what makes it ‘gross’. Bear meat is far from ‘gross’, and in fact is more delicately flavoured than moose or elk. The bear in the photo and the others we saw are feeding heavily on the

Episode 53 – Duck

10.09.12

Confession: I packed in waterfowl hunting for a number of years for a few reasons. First reason – the more I learned about appropriate practices around animal slaughter in general, the less it made sense to shoot a hundred+ pellets at any and all of the prime cuts of an animal, have it fall from the sky to bruise on the ground, not necessarily killing it immediately, and not to be bled. I would not do that to a pig, say. Second reason – I had yet to prepare

Episode 49 – Rge Rd 135

08.22.12

Last year’s Rge Rd 135 farm-to-table epic at Nature’s Green Acres [Episode 19] is still engraved into the minds of everyone that had the pleasure of being involved, making me more than slightly trepdatious at the prospect of trying to duplicate, nevermind top that farm-to-table extravaganza. But as far as I see it, they pulled it off.

Maybe I’m biased. It was a menu heavy on grass fed free-range meats, fresh garden veg and a splash of wild foods, all cooked on

Cob Oven Bacon

06.03.12

Writing about bacon. Again. Just when I thought there wasn’t anything additional to add to the conversation I have with myself here, there was something else to add. A simple conclusion: wood ovens are fantastic smokers. Different than a commercially manufactured smoker that generally involves automation, an element, and some wood chips, it still requires some finagaling in the way of fire management, making it an enjoyable creative process. Not only does it contain smoke as intensely as you’d like, it’s also well suited to creating

The big masonry kitchen project shows its face again

04.11.12

Some of you might remember this. 2-3 years ago, I came up with the mad idea of building a huge-assed [17+' wide] masonry wall of kitchen awesomeness in my back yard. Did all the research. Drew all the plans. Had them approved by the city and the gas company [crossing a gas line, not because anything's gas fuelled]. Then, decided that tackling it the year we had a newborn in the house was likely not the responsible thing to do. So it got shelved.

I

Episode 37 – Bacon

03.21.12

I’ve been writing about bacon for years now. As in, 6-7 years. I’ve made it umpteen times, yet there are always little refinements here and there to make in the process. You’d think I’d have run out of things to say about it too by now. Nope.

I feel like this episode should be rated ‘N’ for containing the evil ‘Nitrates’. But for all you nitrate haters, consider this: “the permissible amount of nitrate in comminuted meat products [sausages], is 1718 mg/kg.” The amounts of nitrates naturally

Episode 26: Smoke & Ice

01.06.12

I grew up hunting and gardening, abandoned them both as a young adult, then fell in love with both again later in life. Apparently, same goes for ice fishing. I have semi-fond memories of exhausty ski-doo-trailer rides on to the lake, sitting on a pail getting blasted by the elements, eye lashes freezing together, not catching much of anything, getting cold, and hearing stories about how at one time you caught way more and way bigger fish. When you’re a kid, those kind of stories are far from

Dry Cured Elk Heart Verdict

12.12.11

I got a lot of questions about how the dry-cured elk heart turned out – and I didn’t know until today. Sliced into it exactly one month after the start of the cure, and I’m on the fence if leaving it longer would do it harm or good. You can see in the photo that the exterior’s dry like a jerky, while the interior’s got some texture like a lightly cured fish. Describing fish texture and game meats in the same sentence

Smoking Heart and Bacon

11.14.11

I had been thinking of cold smoking my piece of curing elk heart, and then ‘Meat Smoking and Smokehouse Design‘ arrived from the library. Inspiring book. No question I was going to give it a go after reading all kinds of cool ideas on how to cold smoke. It’d only been curing a couple days, but I had some bacon that was ready to get smoked, and I figured  I’d take care of them both at the same time. I wasn’t