Friday, March 9, 2012

How To Make Liverwurst


A great spread, whether you smoke it or not.

Approximately 10 pounds ground pork materials
2 pounds ground pork liver
½ lb. onion, minced
1 lb. green onion, minced
½ lb. coarse ground pork fat, cubed
¾ tablespoon marjoram
1 tablespoon paprika
1 tablespoon sugar
½ tablespoon finely ground coriander
Salt and pepper to taste

METHOD;

#1. Use trimmings of a pigs head (every bit you can get off). Add the heart, kidneys and any other internal organs to the trimmings. Cut it all up into medium-sized chunks.
#2. Boil the above until soft.
#3. Prepare the casings as described HERE.
#4. Put the cooked trimmings through a grinder again, along with half of the pigs liver, 2-3 lbs of onion, and spices as you prefer (salt, pepper, ground marjoram etc..), adding pork fat in consistency of your preference. Mix well. Chill for 2 hours.
#5. Grind again. Stuff into casings and smoke if you prefer. Otherwise, simmer in hot water for one hour. Store in the refrigerator. If no casings are available, put into a pan, let cool, cut into portions and freeze.


Saturday, March 3, 2012

Stir-Fried Salmon with Leeks


Salmon is marinated in a delicious, sweet sauce, stir fried and served on crispy leeks.

SERVES FOUR

1 pound salmon fillet, skinned
2 tablespoons sweet soy sauce
2 tablespoons tomato ketchup
1 teaspoon rice with vinegar
1 tablespoon brown crystal sugar
1 clove garlic, crushed
4 tablespoons corn oil
1 pound leeks, thinly shredded
finely chopped red chilies, to garnish

METHOD;

  1. Using a sharp knife, cut the salmon into slices. Place the slices of salmon in a shallow non-metallic dish.
  2. Mix together the soy sauce, tomato ketchup, rice wine, vinegar and garlic.
  3. Pour the mixture over the salmon, toss well, and leave to marinate for about 30 minutes.
  4. Meanwhile, heat three tablespoons of the corn oil in a large preheated wok.
  5. Add the leeks to the wok, and stir fry over a medium high heat for about 10 minutes, or until the leeks become crispy and tender.
  6. Using a slotted spoon, carefully remove the leeks from the wok and cook for 2 minutes.
  7. Remove the salmon from the wok, and spoon over the leeks, garnish with finely chopped red chilies and, serve immediately.

VARIATION;

You can use a fillet of beef if you prefer over salmon.

Best Fish Brine - Smoking Fish




This recipe has been handed down and improved over many, many decades and resources indicate it probably originated from the 'Assiniboine' area of Canada. Now called "Clifford's the winner Brine," It is largely used for smoking Goldeye, Mooneye, Tullibee and Whitefish. There are a number of variations for size of fish, species and smoking procedures.

METHOD - Leaving head and tail intact. Gut, scale and freeze fish for minimum 2 months. Freezing cleaned fish is very important for texture. Thaw fish after desired time (4 months) and add to 5 gallon pail (suitable for food storage) with brine.

CLIFFORD'S CANADIAN FISH BRINE

For every 2-3 quarts of Water (Depending on size of fish)
1/2 cup light golden brown sugar
1/2 cup medium or dark brown sugar (or best 1 cup medium brown sugar)
1/2 cup non-iodized (pickling salt)
1 cup apple juice
1/2 cup light Soy sauce - or combination of light soy and / or Maggi
1/2 cup dark soy
3/4 tsp black pepper
1/4 tsp onion salt
1/4 tsp garlic powder
1 tsp Lawry's (or Hy's) seasoning salt
4-5 heavy shakes Tabasco sauce
4-5 cloves garlic (crushed)
1 Tblsp. pure Maple Syrup (optional)
You may also add 4oz Scotch or Bourbon to Salmon and similar species.

(Personal taste and experience will dictate combinations of water, brown sugar, soy sauce / Maggi and syrup. Smaller species of fish, such as Goldeye or Mooneye, may require slightly weaker brine solutions or a shorter brine time. Heavier brine solutions are also typically required for cold smoke procedures.)

Brine fish in refrigerator for 8-12 hours - depending on size of fish. Stir occasionally (every 2 hrs.) When removing fish from brine, give them each a quick rinse with clean water. Then lay out fish on clean wooden plank, preferably cedar. Fish will begin to glaze. Once glazed and air-dried, they are ready for smoking.

SMOKING PROCESS

Cold smoke is 80 - 100F. 85-90F is optimal. Cold smoke for 26-36Hrs to 5+ days for very dry, large fish (such as salmon).

For Hot smoke. Start temperature at 85F for 2 hrs. increase temperature to 175F for another 3-5 Hrs.

Recommended to smoke fish in 3-stage process. Oak. Then Apple. Finish with Cherry. (Note: Open fire or campfire smoking should be done with cured Oak. Willow may be used, but fish will taste like smoked ham. All recipes for wild game and smoking are "use at own risk").

BE SURE TO RINCE FISH WITH CLEAN WATER AFTER SMOKING. HANG TO DRY BEFORE PACKAGING

Click Here To Purchase Smokers and Supplies

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Thursday, March 1, 2012

Schmallenberg Update


Just months after the British government warned of the need to prepare for biological attack. Approximately the same amount of time it would take for foot & mouth disease to spawn and spread. Mysteriously. Two vial's of F&M disappeared from a high security facility, Porton Down - United Kingdom government and military science park. Coincidence?

Now something entirely new and nasty has been unleashed on livestock, devastating farmers, just on the heals of announcing Big Business aspirations of in-vitro meat. Has it been decided to completely control the human food source and 'kill off' part of the human population through poverty and malnutrition?


ProMed deliberately slow on updatig this event. Current Reported number of infected premises (farms) in Europe: 1,451
Most recent update February 24, 2012.


Netherlands 118 farms.
Germany 737 farms.
Belgium 517 farms.
United Kingdom 74 farms.
France 277 farms.
Italy 1 farm(s).
Luxembourg 1 farm(s).

 

Food 'Catastrophe' Fears As NEW Virus Kills Livestock