Took out over 15 pounds of ground moose and a huge roast to make into Summer Sausage, Skinny Jimmies and Jerky. Took all day to process but does my house ever smell nice. The summer sausage smoked in the smoker for 1/5 hours with hickory wood chips. Then it finished in the oven at 150 F for 8 hours. The Skinny Jimmies are hanging out in the fridge for 24 hours and then will find themselves on the smoker for 1/5 hours and finish in the oven for another 4. The Moose Jerky is happily marinating with spices in the fridge right now for 48 hours and will be in the dehydrator next. Tomorrow I am finishing the Strawberry Rhubarb Jam. Lots going on here.
So we dipnetted our sockeye...Hunky hubby came back with a huge ice chest full of "Scraps"....heads, bones, carcasses, eggs all junk that it typically thrown back into the river. Last year I canned it for dog meat in the winter. Why not? My house stinks for a week or two, but my dogs have some seriously good protein and Omega 3 oils at -40F. Should I can all of it now...6-7 days of straight canning or freeze half and can later. Also...my extension office recommends never canning a quart of salmon...only pints...your take?
Yep...it's that time of year. I got our dipnetting permit and we are headed to Chitna to dipnet our sockeye. This year, we are allowed 35 sockeyes and 1 King Salmon. I already have the zipseal bags ready to go and the travel trailer is loaded and ready. Last year we put up 75 lbs of Copper River Sockeye Salmon. I saw the price today is $14.00 a pound. I can't believe it is that expensive, yet I know a lot of people who will pay for it. I feel very blessed to live in a place that allows its residents to make use of our own natural resources.
I am smoking last year's catch. I actually bought a brine rather than making my own. I am using 2 pans of Alder Wood and smoking at 180 degrees F for 6 hours. We like our salmon on the "dry side"...so I will check it soon. I am thinking I should go ahead and pressure can my smoke salmon. Hunky hubby doesn't know but I sometimes send the canned smoked salmon to my family and friends. He is thinking he will not go get our salmon this year. That's probably not a good idea.
I've never had a turkey and cranberry sandwich, not until 5 years ago, and after I came across this recipe, which was posted by Emily Mathews at food.com. The turkey and cranberry sauce goes so well together, plus the bacon, mayo, and provolone cheese, brings this sandwich over the top. I love this sandwich, and hope others will give it a try!
I am making moose Skinny Jimmies (like Slim Jim sausage) tomorrow. I have used prepackaged cures and seasonings in the past and they work fine. But has anyone tried to make their own cure? If so, I sure could use the recipe. Thanks.