Wild Caught Organic Blue Fin Tuna

 The harvest

 Smoked Tuna

Sushi

Pork Charcuterie from Paddock to Plate

 From paddock to plate.

Spraying the cotton 

Somewhere in NSW 

 Wild harvested organic pork Cheese Kransky Sausages
 

Pork meat 80/20 lean/fat 4 Kg, GF Cooked Kransky Russian Easy Pack Pre-Mix 250g, Iced Water 750g, Diced Low Fat Cheddar Cheese 500g

Flavour / Spices
Smoke in smoker on low heat for 2 - 3 hours

 Wild harvested organic Pork Kabana II
Kabana Pre-Mix 10 Kg Block. Pork meat 8 Kg Kabana Pre-Mix 500g Iced Water 1.5Kg

Flavour / Spices
1 whole garlic bulb crushed
25g packet onion powder
Smoke in smoker on low heat for 2 - 3 hours

 Wild harvested organic pork Strasbourg Sausage

Quality Ingredients GF Cooked Strasbourg Easy Pack Pre-Mix, 20 Kg Block.

Lean Meat 80% + Fat 20% = 100% Block

Lean Pork 15 Kg Pork Fat 2 Kg
GF Cooked Strasbourg Easy Pack Pre-Mix 1Kg Iced Water 2 Kg
Flavour / Spices
Place the filled casings into the refrigerator overnight (or for at least 12 hours) to stabilise.

Cook in water at 90°C until internal temp reaches 68°C.

Wild harvested organic pork Boneless Smoked Ham

Cure.

‘Denco' Total Cure 1.7kg cure per 45L of water, 3.5kg of salt per 45L of water to brine after cure has been dissolved. 1 kg dark brown sugar per 45L of water  Inject/pump brine into meat to 35-40% of weight. Soak in brine 2-3 days

After the curing process, remove your meat and thoroughly rinse it under a cold running tap, ensuring to remove any and all excess salt and spices. After this, soak your meat in room temperature water for 2 hours to further remove excess saltiness and cure.

Equalise and form the Pellicle.
Place the meat on a plate uncovered inside your refrigerator for 24 hours. The remaining cure and salt should 'equalise' throughout the meat, resulting in a less salty and more 'even' tasting final product.

The meat will form a 'pellicle'. This is a tacky sheen that will appear on the surface of the meat. The pellicle will help your meat more readily absorb a Hickory smoke flavour when smoking.

Smoke.
Set smoker to 110° C and add hickory chips. Cook hams until they reaches an internal temperature of 65° C.

 

 Wild harvested organic pork Salami

Lean Pork 18Kg + 5.4 Pork Fat = 23.4Kg Block, Sodium Nitrite 45g Denco Salami Pre-Mix 1Kg

Flavour / Spices
150g coarsely ground black pepper,  220g minced pasted fresh garlic, 1.5 Lt (2 x 750 ml bottles) red wine (Shiraz), 200g Paprika, 175g Hot Dry Chilli Flakes

Air dry 4-6 weeks.

9Kg Cherry Harvest

 The crop

 The bounty

 Cherry pipper

pies

pies, bags of and Maraschino, Rum, Vodka and Cognac infused cherries.

Processed Venison

I've been working hard all week to process the venison I harvested last week and I think I managed to get best use out of this free range organic produce.

See previous post - http://wfrblog.blogspot.com/2018/09/north-western-riverina-iii.html

Venison Fennel and White Wine Sausages and Venison Bratwurst Sausages

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Venison Fennel and White Wine Sausages

'Flavour Makers' Tuscan Fennel and White Wine Pre-Mix

6 Kg Block.

Lean Venison 3.5 Kg

Pork Fat 1 Kg

Tuscan Fennel and White Wine Pre-Mix 500g

Iced Water 1 Kg

Flavour / Spices 

Celery Seeds 20g

Garlic powder 25g

Dried onion flakes 40g.

Venison Bratwurst Sausages

'Lesnie’s' Continental Bratwurst Pre-Mix

12 Kg Block.

Lean Venison 7 Kg

Pork Fat 2 Kg

'Lesnie’s' Continental Bratwurst Pre-Mix 1 Kg

Iced Water 2 Kg

Flavour / Spices 

Celery Seeds 20g

Garlic powder 25g

Dried onion flakes 40g.

Venison Traditional Salami

In the curing cabinet (wine fridge) at 16-18 c and 70% humidity for 4 to 6 weeks to dry and cure.

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Venison Traditional Salami

8 Kg Block.

Lean Venison 5 Kg

Pork Fat 2 Kg

Cure

Salt 1.7% of Block in grams X 0.0170 (8Kg is 8000 x 0.0170 = 136g

Sodium Nitrite 0.25% of Block in grams X 0.0025 (8Kg is 8000 x 0.0025 = 20g

Sugar 0.4% of Block in grams X 0.0040 (8Kg is 8000 x 0.0040 = 32g

Flavour / Spices

2 tablespoon (30g) coarsely ground black pepper

4 tablespoons (60g) minced pasted fresh garlic

1 bottle red wine (750ml)

 Teriyaki Venison Jerky and Sweet & Spicy Venison Jerky

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Teriyaki Venison Jerky

Lean Venison sliced with the grain thin (1/2 cm)

Leave to marinate overnight in Flavour / Spices

1 cup (170g) soy sauce

1/2 cup (85g) mirin or sweet cooking wine

2 tablespoons (30g) brown sugar

4 “coins” of fresh ginger (each about 1/4-inch thick), or 2 teaspoons (8g) of powdered ginger

25g packet garlic powder

25g packet onion powder

1 teaspoon (4g) black pepper

500ml water

Cover sliced venison or put all in a large plastic bag with marinade.

Ensure marinade is well incorporated with the meat.

Leave to marinate overnight.

Lay on trays of dehydrator.

Dry for a minimum of 5 hours in dehydrator.

Turn jerky and rotate trays in dehydrator if necessary.

Sweet & Spicy Venison Jerky

Lean Venison sliced with the grain thin (1/2 cm) 

Leave to marinate overnight in Flavour / Spices 

3 cups (750ml) of apple cider vinegar

25g packet garlic powder

1 tablespoon (15g) salt 

1 cup (340g) soy sauce

1/2 cup (170g) brown sugar

1 teaspoon (4g) black pepper

1/4 cup (85g) of Sriracha sauce

Cover sliced venison or put all in a large plastic bag.

Ensure marinade is well incorporated with the meat.

Leave to marinate overnight.

Lay on trays of dryer and dust with chilli flakes.

Dry for a minimum of 5 hours in dehydrator.

Turn jerky and rotate trays in dehydrator if necessary.

Smoked Venison Kabana

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Venison Kabana

‘Quality Ingredients' GF Cooked Kransky Russian Easy Pack Pre-Mix

10 Kg Block.

Lean Venison meat 7 Kg

Pork Fat 2 Kg

1 whole garlic bulb crushed

25g packet onion powder

GF Cooked Kransky Russian Easy Pack Pre-Mix 250g

Iced Water 750g

Flavour / Spices 

Smoke in smoker

 Corned Venison Silverside

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'Lesnie's' BF Total Cure

Coarse Salt

At a ratio for your application add,

1.7kg cure per 45L of water

4.5kg of salt per 45L to brine after cure has been dissolved.

Inject/pump brine into meat to 35-40% of weight.

Soak in brine 2-3 days

*salt may be adjusted to desired taste

Fallow Venison Chops

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Hermione's Dog Food

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Butcher Suppies sourced from https://www.sandhurstbutchersupplies.com.au

North Western Riverina III

 Camp on the river

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 Harvested Fallow Deer

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 Skinning carcass

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 In the cool room with farmer Col and his pigs

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 Fallow chops

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Spikey

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Pork and Venison Kransky

Harvested free range organic pork and venison becomes . . . .

Smoked Kransky and Cheese Smoked Kransky.

See previous post HERE.

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Wild Pigs on Trail Cam

Becomes

Next . . .  Kranky sausages

North Western Riverina II

Fallow Deer stalked

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 Deer

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Not deer

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 A fallow bucks rub tree

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 Fallow Deer country

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'

 Stubble

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 Cod

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 Old well

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'

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Pivot Irrigator

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'

Emus

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 Quads and Hogs

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 Old Shearing Shed

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 Old Hut

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 Some Greek Guy and his pig

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A real camp fire

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