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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Glomis wrote:
> wrote: > >>I you shoot only animals found in the pine or fir forests do they have a >>piny taste to the meat? >>We have ours prepared as you have outlined with the exception part of >>the hunting party is a certified butcher. All that is done and placed >>in a very low...mobile freezer. >>When I get around to using them I use a great marinade with natural >>maple sugar and other spices. Delicious for ribs, steaks or roasts. >>Usually throw in a cup of Bourbon. > > > Hi: > > Well there isn't any pine in my area - mostly spruce and fir. Generally, I > don't find that the evergreens lend much of a taste to the meat - the birch > and alder and such if what does it. > > I'd like to see a copy of your marinade recipe if you are willing to share > it. > > Cheers! > > Glomis > > No problem. Used by my GGF and so on down the line. All based upon the size of meat and type. 1 quart of fresh maple syrup 2 cups of bourbon or 2 cups of red wine 1/2 cup of celery seed 1/2 cup of mustard seed 1/4 cup of cracked pepper 1/4 cup of dry mustard 1/8 cup of cayenne pepper 1 cup of dried chopped onion 1/4 cup of dried parsley 1 small can of tomato paste...optional only if you want that taste added Bring all this to a simmer for 3 minutes...do not boil. Cool and let sit overnight and then start marinating the meat the next day. One or two days is really good. |
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Glomis wrote:
> wrote: > >>I you shoot only animals found in the pine or fir forests do they have a >>piny taste to the meat? >>We have ours prepared as you have outlined with the exception part of >>the hunting party is a certified butcher. All that is done and placed >>in a very low...mobile freezer. >>When I get around to using them I use a great marinade with natural >>maple sugar and other spices. Delicious for ribs, steaks or roasts. >>Usually throw in a cup of Bourbon. > > > Hi: > > Well there isn't any pine in my area - mostly spruce and fir. Generally, I > don't find that the evergreens lend much of a taste to the meat - the birch > and alder and such if what does it. > > I'd like to see a copy of your marinade recipe if you are willing to share > it. > > Cheers! > > Glomis > > No problem. Used by my GGF and so on down the line. All based upon the size of meat and type. 1 quart of fresh maple syrup 2 cups of bourbon or 2 cups of red wine 1/2 cup of celery seed 1/2 cup of mustard seed 1/4 cup of cracked pepper 1/4 cup of dry mustard 1/8 cup of cayenne pepper 1 cup of dried chopped onion 1/4 cup of dried parsley 1 small can of tomato paste...optional only if you want that taste added Bring all this to a simmer for 3 minutes...do not boil. Cool and let sit overnight and then start marinating the meat the next day. One or two days is really good. |
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Steve Calvin wrote:
> Nope. Actually as a hunter all of my life I understand. (Can't wait > for the whitetail trip to northern Maine in Nov.!) I absolutely agree > with everything that you said. I have never hunted or tasted deer meat. There aren't any deer in my area. In fact that's why there are so many moose. Deer carries a parasite that is lethal to moose. A population of deer generally severly limits moose populations. > But, "bottled" meat? Don't think that I've heard of that. What's the > process? I think in the US you refer to it as 'preserves', although this term may only apply to vegetable matter. Here in the great white north we bottle quite a bit of beef, pork and chicken -not to mention wild game- I guess it's a holdover from the days when winter supplies of meat were limited. It was a method of preservation. Canning was actually more popular, but the advent of reusable bottles makes the process more economical. I typically use 500mL or 1L mason jar preserve bottles. The bottles are glass, of course and there is a steel ring with a separate steel cap - which is coated in rubber on the inside. The process is simple but time consuming. All the bottles must be cleaned and sterilized first. Normally I keep a full quarter for bottling. This past fall, the moose I shot had quarters that were about 60Kg (about 135lb if my conversion is correct). After hanging for about three weeks in 4 Celsius, I brought the full quarter home and put it on the island in the kitchen (the wife was not impressed!!). I sliced off all the meat that I could and tossed out the grisl and other junk and put the bone aside (soup). Then I cut the meat into cubes about 3cm on all sides. I take an average sized bay leaf and break it in half. I drop one half of the bay leaf into the bottom of the bottle. Add 15mL of olive oil (the traditional method is to use a piece of pork fat - but I prefer olive oil). Add a layer of meat and sprinkle with a little fresh ground pepper and a small amount of oregano flakes. Another layer of meat and spices...so on till the bottle is full - as full as you can possible stuff it. Add the other half of the bay leaf and another splash of olive oil. Once you have all the meat bottled - put them in a water bath on the stove top and bring to a boil. Boil the bottles for 3.5 to 4.5 hours depending on how tender you want the meat. It is important not to add salt or onions to the bottled meat. The salt will dry out the meat and onions will impart a bitter taste to the meat. Once the boiling is done remove the bottles and lay on a counter or board away from the heat of the stove. A vacuum seal will form and the tops of the bottles will pop shut - that means you have a perfect seal. The ones that don't pop will have to be reboiled for about a half an hour or so. Properly prepared bottled meat will last for at least 4 years. It can be stored in a dark cool area - a basement is fine - as long as it's out of direct light. I have eaten it as old as six years and it tasted great. The meat can be eaten cold or reheated. Here's my favourite recipe. I eat so much of this that my wife thinks I'm nuts. -- Have a supply of your favourite beer handy. Drink one. Open another. Take a frying pan - preferably cast iron - and get some pork fat or olive oil good and hot, drop in lots of chopped and cross cut white onions. Sauté the onions until you get some juice from them. Add a little beer. Add some crushed garlic if you like. Open the bottle of meat and drop it in the pan along with all the juice in the bottle. Remove the pieces of bay leaf and discard. Next immediately add an appropriate amount of potatoes cut into quarters (for an average sized potato) and toss them on top. Don't stir. Salt and pepper to taste. Cover and bring the liquid to a boil. Once boiling stir only enough to keep from burning onto the bottom. If the stew starts to go dry add some more of that beer. Once the potatoes are done, it's all done. Serve it out on a fresh plate, pour some of the liquid from the pan over it, open a fresh beer and enjoy!! There ya have it! There are other variations to this recipe - usually other vegetables are added. Those are fine too but I like mine the best. Cheers! Glomis |
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Steve Calvin wrote:
> Nope. Actually as a hunter all of my life I understand. (Can't wait > for the whitetail trip to northern Maine in Nov.!) I absolutely agree > with everything that you said. I have never hunted or tasted deer meat. There aren't any deer in my area. In fact that's why there are so many moose. Deer carries a parasite that is lethal to moose. A population of deer generally severly limits moose populations. > But, "bottled" meat? Don't think that I've heard of that. What's the > process? I think in the US you refer to it as 'preserves', although this term may only apply to vegetable matter. Here in the great white north we bottle quite a bit of beef, pork and chicken -not to mention wild game- I guess it's a holdover from the days when winter supplies of meat were limited. It was a method of preservation. Canning was actually more popular, but the advent of reusable bottles makes the process more economical. I typically use 500mL or 1L mason jar preserve bottles. The bottles are glass, of course and there is a steel ring with a separate steel cap - which is coated in rubber on the inside. The process is simple but time consuming. All the bottles must be cleaned and sterilized first. Normally I keep a full quarter for bottling. This past fall, the moose I shot had quarters that were about 60Kg (about 135lb if my conversion is correct). After hanging for about three weeks in 4 Celsius, I brought the full quarter home and put it on the island in the kitchen (the wife was not impressed!!). I sliced off all the meat that I could and tossed out the grisl and other junk and put the bone aside (soup). Then I cut the meat into cubes about 3cm on all sides. I take an average sized bay leaf and break it in half. I drop one half of the bay leaf into the bottom of the bottle. Add 15mL of olive oil (the traditional method is to use a piece of pork fat - but I prefer olive oil). Add a layer of meat and sprinkle with a little fresh ground pepper and a small amount of oregano flakes. Another layer of meat and spices...so on till the bottle is full - as full as you can possible stuff it. Add the other half of the bay leaf and another splash of olive oil. Once you have all the meat bottled - put them in a water bath on the stove top and bring to a boil. Boil the bottles for 3.5 to 4.5 hours depending on how tender you want the meat. It is important not to add salt or onions to the bottled meat. The salt will dry out the meat and onions will impart a bitter taste to the meat. Once the boiling is done remove the bottles and lay on a counter or board away from the heat of the stove. A vacuum seal will form and the tops of the bottles will pop shut - that means you have a perfect seal. The ones that don't pop will have to be reboiled for about a half an hour or so. Properly prepared bottled meat will last for at least 4 years. It can be stored in a dark cool area - a basement is fine - as long as it's out of direct light. I have eaten it as old as six years and it tasted great. The meat can be eaten cold or reheated. Here's my favourite recipe. I eat so much of this that my wife thinks I'm nuts. -- Have a supply of your favourite beer handy. Drink one. Open another. Take a frying pan - preferably cast iron - and get some pork fat or olive oil good and hot, drop in lots of chopped and cross cut white onions. Sauté the onions until you get some juice from them. Add a little beer. Add some crushed garlic if you like. Open the bottle of meat and drop it in the pan along with all the juice in the bottle. Remove the pieces of bay leaf and discard. Next immediately add an appropriate amount of potatoes cut into quarters (for an average sized potato) and toss them on top. Don't stir. Salt and pepper to taste. Cover and bring the liquid to a boil. Once boiling stir only enough to keep from burning onto the bottom. If the stew starts to go dry add some more of that beer. Once the potatoes are done, it's all done. Serve it out on a fresh plate, pour some of the liquid from the pan over it, open a fresh beer and enjoy!! There ya have it! There are other variations to this recipe - usually other vegetables are added. Those are fine too but I like mine the best. Cheers! Glomis |
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Steve Calvin wrote:
> Nope. Actually as a hunter all of my life I understand. (Can't wait > for the whitetail trip to northern Maine in Nov.!) I absolutely agree > with everything that you said. I have never hunted or tasted deer meat. There aren't any deer in my area. In fact that's why there are so many moose. Deer carries a parasite that is lethal to moose. A population of deer generally severly limits moose populations. > But, "bottled" meat? Don't think that I've heard of that. What's the > process? I think in the US you refer to it as 'preserves', although this term may only apply to vegetable matter. Here in the great white north we bottle quite a bit of beef, pork and chicken -not to mention wild game- I guess it's a holdover from the days when winter supplies of meat were limited. It was a method of preservation. Canning was actually more popular, but the advent of reusable bottles makes the process more economical. I typically use 500mL or 1L mason jar preserve bottles. The bottles are glass, of course and there is a steel ring with a separate steel cap - which is coated in rubber on the inside. The process is simple but time consuming. All the bottles must be cleaned and sterilized first. Normally I keep a full quarter for bottling. This past fall, the moose I shot had quarters that were about 60Kg (about 135lb if my conversion is correct). After hanging for about three weeks in 4 Celsius, I brought the full quarter home and put it on the island in the kitchen (the wife was not impressed!!). I sliced off all the meat that I could and tossed out the grisl and other junk and put the bone aside (soup). Then I cut the meat into cubes about 3cm on all sides. I take an average sized bay leaf and break it in half. I drop one half of the bay leaf into the bottom of the bottle. Add 15mL of olive oil (the traditional method is to use a piece of pork fat - but I prefer olive oil). Add a layer of meat and sprinkle with a little fresh ground pepper and a small amount of oregano flakes. Another layer of meat and spices...so on till the bottle is full - as full as you can possible stuff it. Add the other half of the bay leaf and another splash of olive oil. Once you have all the meat bottled - put them in a water bath on the stove top and bring to a boil. Boil the bottles for 3.5 to 4.5 hours depending on how tender you want the meat. It is important not to add salt or onions to the bottled meat. The salt will dry out the meat and onions will impart a bitter taste to the meat. Once the boiling is done remove the bottles and lay on a counter or board away from the heat of the stove. A vacuum seal will form and the tops of the bottles will pop shut - that means you have a perfect seal. The ones that don't pop will have to be reboiled for about a half an hour or so. Properly prepared bottled meat will last for at least 4 years. It can be stored in a dark cool area - a basement is fine - as long as it's out of direct light. I have eaten it as old as six years and it tasted great. The meat can be eaten cold or reheated. Here's my favourite recipe. I eat so much of this that my wife thinks I'm nuts. -- Have a supply of your favourite beer handy. Drink one. Open another. Take a frying pan - preferably cast iron - and get some pork fat or olive oil good and hot, drop in lots of chopped and cross cut white onions. Sauté the onions until you get some juice from them. Add a little beer. Add some crushed garlic if you like. Open the bottle of meat and drop it in the pan along with all the juice in the bottle. Remove the pieces of bay leaf and discard. Next immediately add an appropriate amount of potatoes cut into quarters (for an average sized potato) and toss them on top. Don't stir. Salt and pepper to taste. Cover and bring the liquid to a boil. Once boiling stir only enough to keep from burning onto the bottom. If the stew starts to go dry add some more of that beer. Once the potatoes are done, it's all done. Serve it out on a fresh plate, pour some of the liquid from the pan over it, open a fresh beer and enjoy!! There ya have it! There are other variations to this recipe - usually other vegetables are added. Those are fine too but I like mine the best. Cheers! Glomis |
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> kiltyone
> >>Glomis wrote: >>> Steve Calvin wrote: >>> >>>How the the moose differ in taste from say pork ribs? >> >> Enormously! Moose would be much closer to beef in taste than pork of >> course, but really there's little in common between the taste of moose and >> beef either. The taste of moose depends on many factors. Of course it's a >> wild animal, so its diet is a big factor. Personally I hunt moose in areas >> where there isn't a lot of birch and other deciduous trees. A diet of this >> stuff gives a real 'gamey' taste to the meat. I do like the natural >flavour >> of the moose meat - but not so much that it overpowers the overall taste. >> Hunting in a non-deciduous area is not a difficulty for me, since I live in >> a Taiga region - mostly evergreens. Another factor is the 'condition of >the >> kill'. If the animal is run down very much then lactic acid will be >present >> in the muscle fibers and this will affect how tender the meat is - as well >> as the taste. For this reason I will not shoot a running animal, or shoot >> at one that I can't kill stone dead with a single shot. Lastly, the >carcass >> has to be gutted and cleaned immediately and hung for about three weeks in >a >> four degree Celsius controlled environment. Of course a good butcher is a >> must too! >> >> I have described the flavour of the meat as basically beef with a milder >> milky flavour but not quite to the extent of veal. But again there are so >> many factors that affect the flavour. >> >> I typically get some of steak, roast, stew meat, ground (or hamburger) >meat, >> and various types of sausage made from the animals I shoot. As well, I >> usually bottle about 50Kg of meat - great for camping trips and snowmobile >> trips etc. >> >> I know this was far more information that you probably wanted...but there >> you have it. >> >> Cheers! >> >> Glomis >> >> >I you shoot only animals found in the pine or fir forests do they have a >piny taste to the meat? >We have ours prepared as you have outlined with the exception part of >the hunting party is a certified butcher. All that is done and placed >in a very low...mobile freezer. >When I get around to using them I use a great marinade with natural >maple sugar and other spices. Delicious for ribs, steaks or roasts. >Usually throw in a cup of Bourbon. Yup, "Cheers!"... and with each successive cup yoose hunter's stories get better and bigger. Ahahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> kiltyone
> >>Glomis wrote: >>> Steve Calvin wrote: >>> >>>How the the moose differ in taste from say pork ribs? >> >> Enormously! Moose would be much closer to beef in taste than pork of >> course, but really there's little in common between the taste of moose and >> beef either. The taste of moose depends on many factors. Of course it's a >> wild animal, so its diet is a big factor. Personally I hunt moose in areas >> where there isn't a lot of birch and other deciduous trees. A diet of this >> stuff gives a real 'gamey' taste to the meat. I do like the natural >flavour >> of the moose meat - but not so much that it overpowers the overall taste. >> Hunting in a non-deciduous area is not a difficulty for me, since I live in >> a Taiga region - mostly evergreens. Another factor is the 'condition of >the >> kill'. If the animal is run down very much then lactic acid will be >present >> in the muscle fibers and this will affect how tender the meat is - as well >> as the taste. For this reason I will not shoot a running animal, or shoot >> at one that I can't kill stone dead with a single shot. Lastly, the >carcass >> has to be gutted and cleaned immediately and hung for about three weeks in >a >> four degree Celsius controlled environment. Of course a good butcher is a >> must too! >> >> I have described the flavour of the meat as basically beef with a milder >> milky flavour but not quite to the extent of veal. But again there are so >> many factors that affect the flavour. >> >> I typically get some of steak, roast, stew meat, ground (or hamburger) >meat, >> and various types of sausage made from the animals I shoot. As well, I >> usually bottle about 50Kg of meat - great for camping trips and snowmobile >> trips etc. >> >> I know this was far more information that you probably wanted...but there >> you have it. >> >> Cheers! >> >> Glomis >> >> >I you shoot only animals found in the pine or fir forests do they have a >piny taste to the meat? >We have ours prepared as you have outlined with the exception part of >the hunting party is a certified butcher. All that is done and placed >in a very low...mobile freezer. >When I get around to using them I use a great marinade with natural >maple sugar and other spices. Delicious for ribs, steaks or roasts. >Usually throw in a cup of Bourbon. Yup, "Cheers!"... and with each successive cup yoose hunter's stories get better and bigger. Ahahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> kiltyone
> >>Glomis wrote: >>> Steve Calvin wrote: >>> >>>How the the moose differ in taste from say pork ribs? >> >> Enormously! Moose would be much closer to beef in taste than pork of >> course, but really there's little in common between the taste of moose and >> beef either. The taste of moose depends on many factors. Of course it's a >> wild animal, so its diet is a big factor. Personally I hunt moose in areas >> where there isn't a lot of birch and other deciduous trees. A diet of this >> stuff gives a real 'gamey' taste to the meat. I do like the natural >flavour >> of the moose meat - but not so much that it overpowers the overall taste. >> Hunting in a non-deciduous area is not a difficulty for me, since I live in >> a Taiga region - mostly evergreens. Another factor is the 'condition of >the >> kill'. If the animal is run down very much then lactic acid will be >present >> in the muscle fibers and this will affect how tender the meat is - as well >> as the taste. For this reason I will not shoot a running animal, or shoot >> at one that I can't kill stone dead with a single shot. Lastly, the >carcass >> has to be gutted and cleaned immediately and hung for about three weeks in >a >> four degree Celsius controlled environment. Of course a good butcher is a >> must too! >> >> I have described the flavour of the meat as basically beef with a milder >> milky flavour but not quite to the extent of veal. But again there are so >> many factors that affect the flavour. >> >> I typically get some of steak, roast, stew meat, ground (or hamburger) >meat, >> and various types of sausage made from the animals I shoot. As well, I >> usually bottle about 50Kg of meat - great for camping trips and snowmobile >> trips etc. >> >> I know this was far more information that you probably wanted...but there >> you have it. >> >> Cheers! >> >> Glomis >> >> >I you shoot only animals found in the pine or fir forests do they have a >piny taste to the meat? >We have ours prepared as you have outlined with the exception part of >the hunting party is a certified butcher. All that is done and placed >in a very low...mobile freezer. >When I get around to using them I use a great marinade with natural >maple sugar and other spices. Delicious for ribs, steaks or roasts. >Usually throw in a cup of Bourbon. Yup, "Cheers!"... and with each successive cup yoose hunter's stories get better and bigger. Ahahahahahahahahahaha. . . . ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
> Yup, "Cheers!"... and with each successive cup yoose hunter's stories get > better and bigger. > > Ahahahahahahahahahaha. . . . LOL - so true!! :-) Cheers! <burp!> |
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PENMART01 wrote:
> Yup, "Cheers!"... and with each successive cup yoose hunter's stories get > better and bigger. > > Ahahahahahahahahahaha. . . . LOL - so true!! :-) Cheers! <burp!> |
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PENMART01 wrote:
> Yup, "Cheers!"... and with each successive cup yoose hunter's stories get > better and bigger. > > Ahahahahahahahahahaha. . . . LOL - so true!! :-) Cheers! <burp!> |
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In article >, Steve Calvin
> wrote: > Glomis wrote: >> As well, I usually bottle about 50Kg of meat - great for > > camping trips and snowmobile trips etc. > But, "bottled" meat? Don't think that I've heard of that. What's the > process? I'm guessing he means canning it in jars by way of a steam pressure canner. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In article >, Steve Calvin
> wrote: > Glomis wrote: >> As well, I usually bottle about 50Kg of meat - great for > > camping trips and snowmobile trips etc. > But, "bottled" meat? Don't think that I've heard of that. What's the > process? I'm guessing he means canning it in jars by way of a steam pressure canner. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In article >, Steve Calvin
> wrote: > Glomis wrote: >> As well, I usually bottle about 50Kg of meat - great for > > camping trips and snowmobile trips etc. > But, "bottled" meat? Don't think that I've heard of that. What's the > process? I'm guessing he means canning it in jars by way of a steam pressure canner. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In article >, "Glomis"
> wrote: > Steve Calvin wrote: > > But, "bottled" meat? Don't think that I've heard of that. What's > > the process? > > I think in the US you refer to it as 'preserves', although this term > may only apply to vegetable matter. "Preserves" refers to fruit spreads. The general term we use for preserving fruits, vegetables, soft fruit spreads, or meat products in glass jars is "canning." (snip) > A vacuum seal will form and the tops of the bottles will pop > shut - that means you have a perfect seal. It doesn't, however, mean you have a safe product. If you're interested in learning about safe home canning methods and procedures, check out http://www.uga.edu/nchfp/. That's the site, located at the University of Georgia, of the National Center for Home Food Preservation. It's the only site currently receiving any United States Department of Agriculture funding for researching and testing safe home food preserving methods. > The meat can be eaten cold or reheated. Here's my favourite recipe. > I eat so much of this that my wife thinks I'm nuts. -- She's not alone. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In article >, "Glomis"
> wrote: > Steve Calvin wrote: > > But, "bottled" meat? Don't think that I've heard of that. What's > > the process? > > I think in the US you refer to it as 'preserves', although this term > may only apply to vegetable matter. "Preserves" refers to fruit spreads. The general term we use for preserving fruits, vegetables, soft fruit spreads, or meat products in glass jars is "canning." (snip) > A vacuum seal will form and the tops of the bottles will pop > shut - that means you have a perfect seal. It doesn't, however, mean you have a safe product. If you're interested in learning about safe home canning methods and procedures, check out http://www.uga.edu/nchfp/. That's the site, located at the University of Georgia, of the National Center for Home Food Preservation. It's the only site currently receiving any United States Department of Agriculture funding for researching and testing safe home food preserving methods. > The meat can be eaten cold or reheated. Here's my favourite recipe. > I eat so much of this that my wife thinks I'm nuts. -- She's not alone. -- -Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab. |
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In rec.food.cooking, Glomis > wrote:
> Basically they sat in the fridge for over 24 hours with the dry rub on them > (Montreal Steak spice, garlic powder and chili powder) and I then braised > them at about 100 Celsius for about four hours. Sounds reasonable. When I make beef short ribs, I smoke them for a while, but then I finish them off by braising in sauce. Given what you said about the ribs being very lean, braising makes a lot of sense. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Glomis > wrote:
> Basically they sat in the fridge for over 24 hours with the dry rub on them > (Montreal Steak spice, garlic powder and chili powder) and I then braised > them at about 100 Celsius for about four hours. Sounds reasonable. When I make beef short ribs, I smoke them for a while, but then I finish them off by braising in sauce. Given what you said about the ribs being very lean, braising makes a lot of sense. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Glomis > wrote:
> Basically they sat in the fridge for over 24 hours with the dry rub on them > (Montreal Steak spice, garlic powder and chili powder) and I then braised > them at about 100 Celsius for about four hours. Sounds reasonable. When I make beef short ribs, I smoke them for a while, but then I finish them off by braising in sauce. Given what you said about the ribs being very lean, braising makes a lot of sense. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Steve Calvin > wrote:
> Great. Ya owe us each a slab. ;-) Invest in a Weber Smokey Mountain > and they'll be even better. Agreed. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Steve Calvin > wrote:
> Great. Ya owe us each a slab. ;-) Invest in a Weber Smokey Mountain > and they'll be even better. Agreed. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Steve Calvin > wrote:
> Great. Ya owe us each a slab. ;-) Invest in a Weber Smokey Mountain > and they'll be even better. Agreed. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Glomis > wrote:
> Thanks Steve: > I'm assuming a "Weber Smokey Mountain" is an electric grill? Nope. It is a compact, home-style smoker which works well and is fairly inexpensive. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Glomis > wrote:
> Thanks Steve: > I'm assuming a "Weber Smokey Mountain" is an electric grill? Nope. It is a compact, home-style smoker which works well and is fairly inexpensive. -- ....I'm an air-conditioned gypsy... - The Who |
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In rec.food.cooking, Glomis > wrote:
> Thanks Steve: > I'm assuming a "Weber Smokey Mountain" is an electric grill? Nope. It is a compact, home-style smoker which works well and is fairly inexpensive. -- ....I'm an air-conditioned gypsy... - The Who |
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PIGMART01 wrote:
>>kiltyone >> >> >>>Glomis wrote: >>> >>>>Steve Calvin wrote: >>>> >>>>How the the moose differ in taste from say pork ribs? >>> >>>Enormously! Moose would be much closer to beef in taste than pork of >>>course, but really there's little in common between the taste of moose and >>>beef either. The taste of moose depends on many factors. Of course it's a >>>wild animal, so its diet is a big factor. Personally I hunt moose in areas >>>where there isn't a lot of birch and other deciduous trees. A diet of this >>>stuff gives a real 'gamey' taste to the meat. I do like the natural >> >>flavour >> >>>of the moose meat - but not so much that it overpowers the overall taste. >>>Hunting in a non-deciduous area is not a difficulty for me, since I live in >>>a Taiga region - mostly evergreens. Another factor is the 'condition of >> >>the >> >>>kill'. If the animal is run down very much then lactic acid will be >> >>present >> >>>in the muscle fibers and this will affect how tender the meat is - as well >>>as the taste. For this reason I will not shoot a running animal, or shoot >>>at one that I can't kill stone dead with a single shot. Lastly, the >> >>carcass >> >>>has to be gutted and cleaned immediately and hung for about three weeks in >> >>a >> >>>four degree Celsius controlled environment. Of course a good butcher is a >>>must too! >>> >>>I have described the flavour of the meat as basically beef with a milder >>>milky flavour but not quite to the extent of veal. But again there are so >>>many factors that affect the flavour. >>> >>>I typically get some of steak, roast, stew meat, ground (or hamburger) >> >>meat, >> >>>and various types of sausage made from the animals I shoot. As well, I >>>usually bottle about 50Kg of meat - great for camping trips and snowmobile >>>trips etc. >>> >>>I know this was far more information that you probably wanted...but there >>>you have it. >>> >>>Cheers! >>> >>>Glomis >>> >>> >> >>I you shoot only animals found in the pine or fir forests do they have a >>piny taste to the meat? >>We have ours prepared as you have outlined with the exception part of >>the hunting party is a certified butcher. All that is done and placed >>in a very low...mobile freezer. >>When I get around to using them I use a great marinade with natural >>maple sugar and other spices. Delicious for ribs, steaks or roasts. >>Usually throw in a cup of Bourbon. > > > Yup, "Cheers!"... and with each successive cup yoose hunter's stories get > better and bigger. > > Ahahahahahahahahahaha. . . . > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` Obviously not a hunter and certainly not of the best extraction such as French, Germanic or Spanish just the very best people on earth who really know who and how to hunt. |
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PIGMART01 wrote:
>>kiltyone >> >> >>>Glomis wrote: >>> >>>>Steve Calvin wrote: >>>> >>>>How the the moose differ in taste from say pork ribs? >>> >>>Enormously! Moose would be much closer to beef in taste than pork of >>>course, but really there's little in common between the taste of moose and >>>beef either. The taste of moose depends on many factors. Of course it's a >>>wild animal, so its diet is a big factor. Personally I hunt moose in areas >>>where there isn't a lot of birch and other deciduous trees. A diet of this >>>stuff gives a real 'gamey' taste to the meat. I do like the natural >> >>flavour >> >>>of the moose meat - but not so much that it overpowers the overall taste. >>>Hunting in a non-deciduous area is not a difficulty for me, since I live in >>>a Taiga region - mostly evergreens. Another factor is the 'condition of >> >>the >> >>>kill'. If the animal is run down very much then lactic acid will be >> >>present >> >>>in the muscle fibers and this will affect how tender the meat is - as well >>>as the taste. For this reason I will not shoot a running animal, or shoot >>>at one that I can't kill stone dead with a single shot. Lastly, the >> >>carcass >> >>>has to be gutted and cleaned immediately and hung for about three weeks in >> >>a >> >>>four degree Celsius controlled environment. Of course a good butcher is a >>>must too! >>> >>>I have described the flavour of the meat as basically beef with a milder >>>milky flavour but not quite to the extent of veal. But again there are so >>>many factors that affect the flavour. >>> >>>I typically get some of steak, roast, stew meat, ground (or hamburger) >> >>meat, >> >>>and various types of sausage made from the animals I shoot. As well, I >>>usually bottle about 50Kg of meat - great for camping trips and snowmobile >>>trips etc. >>> >>>I know this was far more information that you probably wanted...but there >>>you have it. >>> >>>Cheers! >>> >>>Glomis >>> >>> >> >>I you shoot only animals found in the pine or fir forests do they have a >>piny taste to the meat? >>We have ours prepared as you have outlined with the exception part of >>the hunting party is a certified butcher. All that is done and placed >>in a very low...mobile freezer. >>When I get around to using them I use a great marinade with natural >>maple sugar and other spices. Delicious for ribs, steaks or roasts. >>Usually throw in a cup of Bourbon. > > > Yup, "Cheers!"... and with each successive cup yoose hunter's stories get > better and bigger. > > Ahahahahahahahahahaha. . . . > > > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` Obviously not a hunter and certainly not of the best extraction such as French, Germanic or Spanish just the very best people on earth who really know who and how to hunt. |
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"Glomis" > wrote in message ... > > I have never hunted or tasted deer meat. There aren't any deer in my area. > In fact that's why there are so many moose. Deer carries a parasite that is > lethal to moose. A population of deer generally severly limits moose > populations. This has been an interesting thread. Just a small note, but moose are deer. Charliam |
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"Glomis" > wrote in message ... > > I have never hunted or tasted deer meat. There aren't any deer in my area. > In fact that's why there are so many moose. Deer carries a parasite that is > lethal to moose. A population of deer generally severly limits moose > populations. This has been an interesting thread. Just a small note, but moose are deer. Charliam |
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Our pal "Charles Gifford" > wrote:
> "Glomis" > wrote in message > ... > > > > I have never hunted or tasted deer meat. There aren't any deer in my > area. > > In fact that's why there are so many moose. Deer carries a parasite that > is > > lethal to moose. A population of deer generally severly limits moose > > populations. > This has been an interesting thread. Just a small note, but moose are deer. They don't taste the same though, IIRC. It's been a long time since I had moose, but I remember that I *loved* moose loaf sandwiches and the other kids at school found it fascinating... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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