Saucisson Sec Follow Up

KevinBig Game, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Irvings Farm Fresh, Moose, Nature's Green Acres, Pork, Saucisson Sec1 Comment

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

KevinBig Game, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Moose, Nature's Green Acres, Pork, Saucisson Sec14 Comments

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 Hunt 2010

KevinBig Game, Elk, From The Wild, Hunting, Moose9 Comments

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

A Wild Food & Wild Wine Pairing ‘Moment’

KevinCooking w/ Fire, From the Cellar, From The Wild, Grilling w/ Fire, Moose, Saskatoon Wine, Wine, Wine MakingLeave a Comment

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

KevinBig Game, Charcuterie, Cooking w/ Fire, From The Wild, Jerky, Moose, Smoking w/ Fire13 Comments

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