It’s been 3 weeks since I put up this batch, and the thinnest of them are just starting to become ready to go. The thicker ones – the game ones being especially thick, won’t be ready for another week or two at least. My first successful batch is all but a memory, now long gone. It was lovely. This second … Read More
Saucisson Sec & Dry Curing Calf Moose
I put this batch up last weekend – about a 5lb batch of pork saucisson sec, and a similar sized batch of calf moose saucisson sec. I’m also dry curing a piece of sirloin tip from the calf moose to see how that goes. For my first attempt at the game version of saucisson sec, I opted for a higher … Read More
Calf Moose Butchering Day 2010
For the last 20 years, I’ve butchered moose more years than not, always at my dad’s place with him involved. This was the first time I’d butcher a moose at our home, and to add to the fun, I was joined by good company: Allan from Button Soup, Kristeva of Howling Duck Ranch, and long-time-friend and sommelier-in-training Erin. Butchering is … Read More
Calf Moose Hunt 2010
This was my 5th calf moose hunt in as many Novembers – can’t believe it’s been that many as I still feel like a newbie. I’ve been giving some thought to why I started hunting big game and continue to do it, and can condense it into the following: My quest for my regional food culture. I’ve spent far more … Read More
Gone Butchering…
I dearly wish I had the time to edit video at the moment, and will as soon as I can afford an evening, but the bottom line is when there’s a carcass hanging, priority one is getting it dealt with. And from the time you pull the trigger to the time it’s all in a freezer involves a WHOLE lot … Read More
Smoked Moose Tongue
I was fortunate enough to be invited to an event that I’ll link up as soon as some of the attendees post about it. It was a fairly large pot luck comprised heavily of bloggers, and the hostess shared similar pot-luck ethics as I, so it was highly enjoyable. My dish? Cured and smoked tongue of moose. Not your average … Read More
A Wild Food & Wild Wine Pairing ‘Moment’
I just had an unexpected notable ‘moment’. I have long contemplated the concept of ‘what grows together goes together‘ when it comes to the game meats we hunt. It’s a reasonably undisputed culinary rule. So thinking of moose and elk, it has begged the question of pairing it with saskatoons, high bush cranberry, labrador tea, and other similar items you’d … Read More
Jerky – A Recipe Worth Sharing
I’ve made a fair whack of jerky, both in the oven and over wood fire, sweet-glazed versions, plain versions, smoked and unsmoked. I’ve recently come across a recipe that’s worth sharing. Not only is it dang tasty, it avoids the onion/garlic powder route which even ‘Charcuterie’ suggests [a rare shortcoming of the book]: per pound of meat [in this case, … Read More
Yes, I have a smoker
In response to my serving anything I’ve smoked: “Oh, you have a smoker? What kind do you have?”. I then answer, knowing the answer will create an assumption of half-assedness. “I use my BBQ”. End of conversation, typically. Despite my desire to reassure them it is not half-assed and actually does a fine job, I just let it go. I … Read More