Wild Caught Organic Blue Fin Tuna

 The harvest

 Smoked Tuna

Sushi

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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Wild Pigs on Trail Cam

Becomes

Next . . .  Kranky sausages

Dargo High Country Victoria

This area will be in deep snow in a month and all the gates locked.

 High Plains Country

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Hunting grounds

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 Camp

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 -1 deg C but warm as toast in my cocoon.

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 Hunter with his quarry

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The butcher shop

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 The harvest

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Bermagui Marlin

 My marlin with its tag ready to go

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 Red Hots rig

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The boat

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 The skipper Simon on the job

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 The gear

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 Happy Col

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 Happy Andrew

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'

 Can you see the marlin in the bait under the water?

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 Seals eating bait fish

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 Cols marlin jumping

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'

The Flags, 2 marlin for the day

My marlin capture video

Dartmouth Dam High Country Victoria

Dartmouth Dam is a across the Mitta Mitta, Gibbo, and Dart rivers and a number of small tributaries. Construction commenced in 1973 and was completed in 1979, the dam wall tis he highest in Australia. The Dartmouth Dam stores water from the Victorian "High Country's" snow fields for summer release into the Mitta Mitta (and the downstream Lake Hume) and subsequently into the greater Murray River for irrigation. Surface area is 6,300 hectares (big)

 Eustace Point Campsite Dartmouth Dam

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 Brownie the trout

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 Crystal clear massive cold water lake

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 Brownie

 Brownie, dark brown sugar and flossy salt for brine

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 Brownie wrapped with its salt and sugar brine into the fridge for 4 hours

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 Brownie with its ruby red cured flesh.

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 Brownie cured and dried ready for the cherry wood smoke cooking

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Brownie smoked and vacuum sealed with thyme and dill and into the fridge for eating very soon.

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