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Hi-Country tip of the week
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Click here for more tips and video
on making jerky, sausage
and smoking fish and game
Slicing Whole Muscle Jerky -
After boning out the hind quarters of your animal along the seams, put the well-trimmed chunks of meat in the freezer for 2 - 3 hours.This will make for semi-frozen sections that are easier to slice, and ready to be packed right away.
Electric Jerky & Sausage Smokers -
Some electric style smokers are not able to obtain high enough internal temperatures when conditions outside are below freezing. If this occurs,wait until the cook cycle is complete and then switch your product over from your smoker to your kitchen stove. Set the stove to a temperature around 150`F - 200`F and allow for the desired internal temperature, & overall dryness, is achieved.
Sausage Stuffing -
If the sausage emulsion is stiff, and thereby difficult to stuff through the horn; add incremental amounts of ice water to your mix to loosen it up for easier stuffing. This water will evaporate during the cook/smoke cycle. Your product will likely have a little more wrinkled look, but will maintain the same delicious taste.
Consistent Sausage Smoking Cooking Cycle -
Do not try to rush the cooking cycle by ratcheting up the temperature. The fats in the product will render their way out and form fatty pockets. Product should be cooked below 180`F at all times.
For More Tender Whole Muscle Jerky -
Adding a little lemon and/or orange juice to the meat while it is marinating allows for the citrus juice will break down the meat fibers, and generally make for a softer finished product.
A Light Vinegar/Water Solution -
Washing your wild game in a light solution of vinegar & water will allow for the acidity of the vinegar to kill most all of the bacteria and germs on the meat surface.
Soak Strong Game Meat In Milk -
Soaking liver, or other strong wild game meat, overnight in milk will neutralize much of the meat's pungent taste.
Gourmet Sausage -
Add ¼ by ¼ inch cubes of high temperature melting cheese, or Jalapeno peppers, etc. into your seasoned meat after the final grinding. Then stuff this mixture into casings, or make into patty-style sausages, and cook thoroughly before enjoyingthese new delicious flavors.
Ground & Formed Pemmican -
Add dried fruits and/or ground nuts to your blend after your 2nd grinding. These extra ingredients will add an extra enhancement of flavor to your ground & formed jerky, and provide an extra kick of energy while out in the field.
Pepperoni & Other Beef Sticks Without The Use Of Casings -
Grind & season your meat as you would normally, and then place in refrigerator for 24 hours to allow for stiffening. Next, run the meat through your stuffer and extrude it onto lightly oiled smoker screens. Cooking & Smoke cycle for this procedure are the same as for making Jerky. Make sure these products reach an internal temperature of 160`F, and then enjoy!
Indication Of Shelf Stable Whole-Muscle Jerky Without Refrigeration -
Tear meat lengthwise and look to see if there are any white fibers along the seams. If these white fibers are present, then the meat is dry enough. If no white fibers appear, put the product back into your smoker, dehydrator, or oven, until the aforementioned white fibers appear when tearing the meat lengthwise.
* Use untreated water or bottled water when available.Urban water treatment facilities use chemicals such as chlorine & iodine; which can noticeably alter the taste of your fish.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
* Fish over 12" and/or 1 Lb. should be filleted, or split along their backbone.This allows for a more even brine distribution and overall smoking/cooking process.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
* Stir fish and/or fillets in brine 2 or 3 times during the brining process to allow brine mix to become evenly dispersed, and prevent fish from sticking together; which can lead to uncured sections of fish.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
* Fish are likely to be different sizes, and will therefore cook in varying amounts of time. Due to this, we recommend that after approx. 3 to 4 hrs into the cook/smoke cycle that you test the smaller, thinner pieces and pull them from the smoker when desired doneness and color are met. [Process may need to be repeated with batches using a variety of fish sizes.] Thicker/Larger pieces will generally take longer to cook.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
For larger fillets of fish – for example, King Salmon, Halibut, Kamloop Rainbows, etc. -- cut/score laterally about half way thru the flesh every 1.5 or 2 inches to allow the brine to penetrate to the middle of the meat. This will provide for a better and more balanced taste.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
For larger fillets of fish - for example, King Salmon, Halibut, Kamloop Rainbows, etc. -- cut/score laterally about half way thru the flesh every 1.5 or 2 inches to allow the brine to penetrate to the middle of the meat. This will provide for a better and more balanced taste.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
Pre-soaking your fish for 20-30 minutes in a light salt brine (1/2 cup to 4 oz. table salt)...and then lightly stirring around the fish will defuse any blood from the flesh, and make it easier to remove the slimy exterior residue as well.
Finish up following HI-Country's complete instructions and using their superior seasonings for mouth-watering results.
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Montana Outdoor Radio Show
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