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YvetteMT

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  1. YvetteMT

    Jerky: The Topic

    So 8 hours in the dehydrator and this will get packed into food saver bags (in serving-ish amounts) and put in the freezer. Yes i freeze my jerky even when using pink salt. 1- if it was room temp in the pantry it wouldn't last a week in my house (we love jerky) 2-I don't always use pink salt 3- there's a freezer bin specifically for jerky, doesnt everyone have one!?! Fwiw, i don't think this batch is salty enough. Next time 48 hour soak on this recipe. Yield- 3lbs,12oz
  2. YvetteMT

    Dinner 2024

    Elk gumbo. (Commercial andouille)
  3. YvetteMT

    Jerky: The Topic

    24 hours in the brine and now into the dehydrator at 145F. I'll check in 6 hours to see how it's going. 7.25 trays in the 9 tray Excalibur.
  4. YvetteMT

    Dinner 2024

    No, but i have eaten and love rocky mountain oysters!
  5. YvetteMT

    Dinner 2024

    Lest anyone believes it's all wild game all the time- tater tots and gluten free chicken strips! (On my own for dinner tonight and while I'd normally make curry or oysters, some days that's a bridge too far). With remoulade.
  6. YvetteMT

    Jerky: The Topic

    @rotuts welcome! Adds an umami earthiness to just about everything. This one from TJs is what I have on hand.
  7. YvetteMT

    Jerky: The Topic

    Mise- not pictured are water and Worchestershire sauce. (Diamond Crystal kosher salt, Prague#1, garlic powder, thyme/poultry seasoning, cayenne, mushroom powder, light brown sugar) Could have used a smaller cambro but this gives some room. I'll mix this up a couple times before drying.
  8. YvetteMT

    Jerky: The Topic

    @rotuts no. Legs are pressure cooked. They typically become enchiladas or are mixed with gravy and used over potatoes, or pasta. Their fat can be quite strong and unpleasant depending on their diet. If they've been living in the crops of the Midwest, it'll be yellow and not horrible.
  9. YvetteMT

    Dinner 2024

    Welcome. This is corn that was frozen on the cob and despite being amazing when fresh, it thawed out watery and lacking great corn flavor. I had made a crockpot version for Thanksgiving one year that had parm and jalapeños. No jalapeños on hand so cayenne (just a bit), not enough honey to say"oh that's honey" just enough to add some sweetness.
  10. YvetteMT

    Dinner 2024

    (Going to sound like a broken record soon) elk steak, sweet potato, last year's corn with parmesan, cayenne, garlic and honey.
  11. YvetteMT

    Jerky: The Topic

    14 breasts trimmed and in the fridge awaiting their marinade tomorrow morning. (8.5 pounds cleaned up) For reference, this is a 6 inch blade and that breast was a pound after trimming. Topside pre-trim Bone-side also pre-trim
  12. YvetteMT

    Jerky: The Topic

    A successful waterfowl season and crap weather this weekend means I'll be making a batch of jerky over the next few days. And yes, I said waterfowl. Not everyone in my house is willing to eat medium rare breasts so, jerky it is. Specifically from these guys (Thats a Canada goose for those unaware.) I make several batches over the year, usually when I realize I need more freezer space, and we eat jerky year long. Any trip one of us goes on, we take jerky- vacation, fishing, snowmobiling, hunting. I'll do my best to capture all the steps this weekend and share as it happens.
  13. YvetteMT

    Dinner 2024

    Thank you! I really like rockfish, its quite mild and seems to play very well no matter how its prepared-battered and fried, simple saute pan like last night, fish cakes etc. Not to mention they are quite fun to catch-voracious eaters and seem to always be "on the bite".
  14. YvetteMT

    Dinner 2024

    Lemon pepper rockfish (caught by one of us in AK), broccoli and a lemon sauce. (White rice added for partners plate)
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