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Author Topic: The Official: Hunting-Washington.Com Recipe Book  (Read 3016 times)

Offline Kc_Kracker

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The Official: Hunting-Washington.Com Recipe Book
« on: December 25, 2013, 11:16:38 AM »
This is where any and all recipes can start being gathered for easy access and saving them  :tup:
Please do not post chatter here as this is for recipes, ONLY  :tup:

« Last Edit: December 26, 2013, 02:36:33 PM by Kc_Kracker »

Offline lokidog

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #1 on: December 25, 2013, 12:30:03 PM »
Salisbury Steak - Duck

Breasts from two ducks (legs frozen with other legs for a curried leg feast later), grind.  I used the fine plate but the coarse one would work as well.

Stir in to taste:  garlic powder, onion powder, black pepper, Italian spice mix, and a splash of Worcestershire sauce.

Turn in powdered type bread crumbs to thicken it and make it moldable without sticking too much to your hands (3-5 T).

Form patties about 1/2 inch thick, roll in flour (seasoned ro not).

In a cast iron skillet, fry onions, peppers, mushrooms, etc. on med to med high heat, toss paties into olive oil and cook to desired doneness, crispy on the outside is good.

I made some brown gravy and boiled potatoes to go with it.

Serves three easily, could stretch to four.

Offline wadu1

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #2 on: December 25, 2013, 05:51:58 PM »
SAUSAGE OATMEAL STUFFING

1 lb. ground pork sausage
2 celery sticks, finely chopped
1 yellow onion, finely chopped   
1 cups coarse ground or steel cut oatmeal (do not use rolled oats)
1 cups bread crumbs
1 tsp. ground sage
1 tsp. ground thyme
1 egg
salt and pepper to taste

Cook sausage over medium high heat, breaking up the meat as it cooks.  Put cooked sausage into a large bowl (do not drain) and allow to cool.  Add remaining ingredients and mix thoroughly.  Place stuffing in the turkey and proceed with roasting the turkey.
Any extra stuffing can be placed in a greased, covered casserole dish and baked next to the turkey for about one hour.  Spoon some of the turkey drippings into the casserole for added flavor and moisture.

This is my wife's family recipe
"a fronte praecipitium a tergo lupi"

Offline wadu1

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #3 on: December 25, 2013, 05:55:26 PM »
Corned Goose (or venison)

4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast
2 quarts water
1/2 cup canning or pickling salt
1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)
5-6 whole peppercorns or 1 T. cracked black pepper
3 T. sugar
2-3 T. pickling spice
6 crushed garlic cloves
1 T. thyme (optional)
1 t. crushed red pepper flakes (optional)

Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut.

Note: The same recipe can be used for a 3-5 pound venison roast.
"a fronte praecipitium a tergo lupi"

Offline Blacklab

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #4 on: December 26, 2013, 08:09:05 AM »

DUTCH'S WICKED BAKED BEANS
 (Beans that will even make Chili Heads happy)

 6-8 strips of bacon cut into 1/2 inch squares
 1/2 Medium onion, diced
 1/2 Bell pepper, diced
 1 - 2 Jalapeno Peppers, diced (seeding is optional)
 1 - 55 ounce can Bushs Baked Beans
 1-8 ounce can of pineapple chunks, drained
 1 Cup Brown Sugar, packed
 1 Cup ketchup
 1/2 - 1 Tbs. dry (ground) mustard

 Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno  pepper until tender.

 In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

 Place in a 220-250 smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160 ) or place in a 350 oven and bake for 1 hour.

 NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

 DISCLAIMER

 With the Jalapenoo pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

 To make this recipe Family Friendly, omit the Jalapenoo pepper and the dry mustard.
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Offline BOWHUNTER45

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #5 on: December 26, 2013, 08:39:46 AM »
VENISON STEW

2lbs venison
1 medium sized onion
2 Table spoons minced garlic
4 cups of potatoes
3 cups of carrots
1 cup chopped celery
1/2 cup chopped mushrooms
1 cup apple cider
2 cups beef broth
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
In crock pot brown meat and add onions and garlic and saut for about 10 minutes on medium heat ....then add your beef broth and apple cider and seasonings ..stir well  ...let simmer for about 30 minutes ...then add all your veggies ...then mix a 1/2 cup of cold water with flour to thicken ...that's all  :chuckle: :drool:

Offline scout/sniper

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #6 on: December 26, 2013, 12:06:34 PM »
Our Favorite Duck Recipe.

Slow Cooked Wild Duck Breast

Prep:
3 lg. eggs
1/4 c. Olive oil

Breading:
1/2 c. flour
1 c. cornstarch
1 tsp. salt
1/2 tsp. lemon pepper

Marinade:
1 c. chopped onion
4 minced garlic cloves
1/4 c. soy sauce
1/4 c. sherry
1/2 c. water
1/4 c. Olive oil
1 tbsp. ginger root

Place eggs in a bowl and stir until liquefied.
Use paper towels and completely dry duck breasts.
Dip breasts in the eggs.
Roll breasts in the breading until covered.   
Heat olive oil and brown breasts well.
Mix the marinade ingredients in a bowl and pour onto breasts.
Cover and cook on low until tender and liquid is absorbed.
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Offline huntnphool

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #7 on: December 26, 2013, 12:17:29 PM »
Don't know how many of you have ever had the Toscana at Olive Garden but its one of my faves. My wife makes this at home and its wonderful, thought I would share.


      The Zuppa Toscana

                 INGREDIENTS

   1 lb ground Italian sausage (Spicy)
   1 tsp crushed red peppers
   1 large diced white onion
   4 Tbsp bacon pieces
   2 tsp garlic puree
   10 cups water
   5 cubes of chicken bouillon
   1 cup heavy cream
   1 lb sliced Russet potatoes, or about 3 large potatoes
    of a bunch of kale
 
1.   Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.   In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3.   Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.   Add potatoes and cook until soft, about half an hour.

5.   Add heavy cream and cook until thoughouly heated.

6.   Stir in the sausage.

7.   Add kale just before serving. Delicious!

The things that come to those who wait, may be the things left by those who got there first!

Offline HUNTINCOUPLE

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #8 on: December 26, 2013, 12:24:58 PM »
Pan Fried Trout.

Gut the trout. Leave head on if you like?
Roll the trout in flour.
Heat oil in skillet.
Place flouered trout in skillet.
Cook till nice golden brown then turn over to cook otherside.
Serve with wild rice or any rice will do.
Enjoy.     :IBCOOL:
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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #9 on: December 26, 2013, 01:04:50 PM »
Delicious Recipe For Larger Meals.

Honey-Baked Wild Duck/Goose Breast

This will make up to 5 lbs. of breasts.
Ingredients:
1 large onion, finely chopped
1/2 - 1 c. honey, depends on how much honey flavor you want
1/4 c. soy sauce
1/4 c. butter
1/2 c. brown sugar
2 tsp. dry mustard 
Fresh chopped garlic to taste

Combine all of the ingredients except the breasts in a large sauce pan.
Heat just to boiling, reduce heat and simmer 5 minutes while stirring.
Place breasts in a large baking dish.
Pour the sauce over the breasts.
Bake uncovered at 350 for 1 hours. Turn a couple of times while baking.

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #10 on: December 26, 2013, 01:35:11 PM »
Here's Our Traditional Roasted Duck.

Slow Roasted Duck/Goose
 
Keep in mind that a mallard, gadwall or pintail will serve two, a goose four, and a shoveller, widgeon or teal will serve one.
This serves 4.
Ingredients:
2 large wild ducks (see above for species variations)
1 tablespoon kosher salt
1 lemon cut in half
4 sprigs sage, rosemary, parsley and/or thyme
 
Preheat oven to 325F. Using a needle or a very sharp knife point, prick the skin of the duck all over but be sure to not pierce the meat itself, only the skin. This helps the fat render out and will help crisp the skin.

Rub the lemon all over the duck and stick it inside the cavity. Liberally salt the bird; use a little more salt than you think you need. Stuff the cavity with the herbs. Put the duck on roasting pan.

Cook regular ducks like mallards and pintails for 45 minutes. Small ducks (shovellers, widgeon, teal, etc.) only need 30 minutes. If you are roasting a goose, increase the roasting time to 55 minutes. After the appropriate cooking time, take the pan out of the oven and set the duck on a cutting board to rest. Spoon out any excess fat.

Now turn the heat up to 450F. When the oven hits this temperature, roast it for 10 more minutes or until the skin is crisp.
The reason you take the bird out of the oven is because the resting time helps redistribute the juices in the bird, and you are crisping the skin without overcooking the duck by only returning it when the oven is hot.

Remove from oven and let the bird rest. Youll only need 5 minutes resting time for small birds, 10 minutes for large ducks, and 15 for geese.
Any views or opinions presented in this post are solely those of the author and do not necessarily represent those of WFW.

"I have two lines you should never cross...Horizontal and Vertical"


Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #11 on: December 26, 2013, 01:41:12 PM »
Krackers simple salmon smoke brine

I have had a flood of pm's asking for a good smoking brine. OK fine Ill share, this is the one I have used for many years for a wet brine and smoke recipe with a little more detail. This was made for a smoked fish flavor and not a nasty salty taste, I hate salty fish yuck, and a thick smokey flavor :tup:

Hope you enjoy  :tup:

1/2 cup DARK BROWN sugar
cup non iodized salt, or 1/3 iodized (does not matter, dont believe the BS)
2-1/4 cups soy sauce
1 cup water (add LAST, DONT ARGUE JUST DO IT)
tsp. onion powder
tsp. garlic powder
1 TBSP ground pepper
1 TBSP Tabasco sauce (you wont taste it, just do it)

heat in the microwave everything to HOT except adding water.

stir a million times until granules are melted as best you can

now, add 1 cup of ice cold water or a handful of ice cubes to cool it down COLD. (hot brine makes salmon get mushy fast, then its shiiiiiiiiiit)

pour over meat in zip lock baggies, then you MUST zip up 95% of the way, push out all air, and then finish zipping. you want all meat drowned in the brine.

after 8/9 hrs remove, throw in colander and let it drain liquid, then lay out on cardboard or something for 30 minutes, dont start smoking with dripping meat, ever.

smoke to desired dryness, i shoot for 8-9 hrs. remember, when its warm ti twill appear to be softer then when it cools. I usually run 120-130 degrees.

if you have Questions pm me  :tup:

NOW* * * * if you want a sweet glaze on it, at 7.5 hours mix in a bowl bourbon or water with more brown sugar, a super thick paste, and cover fish. it will melt in and make a nice sticky glaze thats yummy

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #12 on: December 26, 2013, 01:47:33 PM »
Krackers Chipotle Smoked Salmon Dip

Very easy!
-smoked salmon, put it in a ninja or grinder and totally destroy it to shreds you want small particles
-in a large mixing bowl add the smoked salmon,
-mayo, and alot of cream cheese, i nuked mine to soften it up
-the kicker, add some chipotle sauce

 :drool:

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #13 on: December 26, 2013, 01:50:23 PM »
Krackers Super Sour Pickles

slice, spear, cube, your cukes whatever you like, i will say spears crisp better even though i dislike spears.

4 cups white vinegar
2 cups water
1/3 cup pickling salt
2 tsp dill weed dried

(1/4 tsp pickle crisp or alum per jar, add to jar before canning)


then is all the ingredients, bring them to a boil, and once they boiled for about 2 minutes poyur over cukes until they are covered and under water.

let sit 12 hours.

then remove from liquid, SAVE LIQUID!!! and bring liquid to a boil separate while you stuff jars with cukes, filling to 1/2" from top.

in each jar add 1/4 tsp of pickle crisp or alum, and then when liquid is boiling add to jars, again 1/2" from top, and add lids and ribngs, and hot bath them for 15 minutes, not 9 or 10, go 15! they are so acidic 15 works best.

i like to refrigerate asap and seems to also hold crisp better, i love crunchy pickles  :IBCOOL:

now, for an amazing kick, when you have enough for a few jars left add some pepper flakes, jalapenos or whatever, and boil for 2 minutes longer, then do same as above, spicy super sour pickles are a freakin amazing treat

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #14 on: December 26, 2013, 01:52:08 PM »
Krackers Razor Chowder

YOU NEED:
3-5 pounds razors cleaned and rinsed (or in shells but its more work)
6 big slices of bacon,
4 TBSP butter
2 cups finely chopped walla walla sweet onions
3-4 cans of cream of celery
1-1/2 TBSP minced garlic
6 sprigs fresh thyme leaves
5-6 cubed, peeled potatoes, in 1/2" cubes
2 cups heavy cream
1 tsp
1 TBSP freshly ground black pepper
2 TBSP minced parsley leaves
1/4 cup finely chopped chives or green onions

Directions

In a large stockpot bring 2 cans of clam juice to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

IF YOUR USING CLEANED CLAMS THEN 5 MINUTES MAX AND REMOVE, SET ASIDE

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups. 2 CANS YOU SHOULD NEED 2 MORE CUPS OF JUST WATER TO HIT 6 CUPS) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces (I USED A BLENDER / NINJA FOR SMALLER PIECES IT WAS PERFECT) . Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. KEEP ALL BACON AND FAT, CHOP UP BACON,  Add the butter, onions and cream of celery and cook until softened, about 5 minutes.

Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.

 Add the potatoes and reserved clam broth, and bring to a boil. then IMMEDIATELY  Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

ADD CLAMS AFTER ITS REMOVED FROM HEAT UNLESS YOU LIKE CHEWING RUBBER CHUNKS

Set aside for 30 min, covered, NO HEAT, to allow the flavors to marry. Place the pot over low heat, and slowly reheat to eat temp, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

if you over boiled and its too thin, add 2 TBSP of cornstarch

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #15 on: December 26, 2013, 02:06:19 PM »
How to Make Garlic-Crusted Prime Rib

With this recipe you will experience a tender, succulent prime rib roast while the garlic and herb crust adds unbelievable flavor. This fabulous recipe is tasty, healthy and good looking one.
Ingredients for Garlic-Crusted Prime Rib

Ingredients:

    1 three-rib prime-rib roast, with ribs attached
    2 tablespoons salt
    Freshly ground pepper
    10 cloves garlic, cut in 1/2-inch chunks
    1/2 cup chopped onion
    2 Tablespoons fresh grated horseradish
    2 Tablespoons fresh oregano leaves
    2 sprigs of thyme
    2 Tablespoons flour
    1/4 cup mayonnaise
    1/2 cup dry red wine
    1-1/2 cups beef broth

Instructions for Making Garlic-Crusted Prime Rib

Start by preheating the oven to 450 F.The secret of this recipe is that the prime rib roast be at room temperature before placing in the oven.Prime rib should never be cooked more than medium-rare. Cooking more will toughen the meat.
More Instructions for Making Garlic-Crusted Prime Rib

Have your butcher remove prime rib roast from the bones so that the bones are remain attached to each other. ( please read also as an variation: Have your butcher remove prime rib roast from the bones so that you have 3 distinct pieces.) Place the bones in the bottom of a large heavy roaster pan. The ribs eill act as a natural roasting rack. Sprinkle both ribs and roast generously with the salt and pepper.
Additional Instructions for Making Garlic-Crusted Prime Rib

Mix garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and blend until a smooth paste forms. Add garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.Put roasting pan in pre-heated oven and bake for 20 minutes. Then reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an meat thermometer inserted in the center of the roast indicates a temperature of 140 F. for medium-rare. Check at 10 minute intervals until it reaches desired temperature.

Move prime rib roast and ribs to a platter and keep warm. Should rest at least 15 minutes before carving. Meanwhile place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth and cook stirring often, until reduced again by half.

Slice prime rib roast and separate ribs. (also a variation which should be read: Slice prime rib roast in desired sizes knowing that this recipe is for 6-8 persons.)Serve warm with the reduced pan sauce.

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #16 on: December 26, 2013, 02:26:35 PM »
Krackers Home Made Sauerkraut

4 heads make a half 5 gallon bucket, 8 heads do a full bucket
use a mandolin to slice THIN conformed slices so they ferment the same time span
use a food grade bucket or large bin
 
1----add a 1" layer to bucket and sprinkle with 1.5 TBSP of canning salt
repeat
repeat
repeat
til its all in the bucket

2---let it sit for 20 minutes...the salt will start the fermentation fast and make juice
3----keep mashing it down with your fist HARD until you have enough juice to have it all under water at least 1"
4---put a plate or something flat that's strong over it and a jug of water on top of the plate to keep it submerged

5---1-2x daily walk by and push it down til bubble stop bursting up, youll hear them. push down til they stop.
DO...NOT...EVER...DISTURB IT OR TURN IT OR MIX IT, DONT TOUCH IT or you stop all fermentation!!
when it stops giving you bubbles, its done, NOT UNTIL the bubbles stop! when you stop getting bubbles, cann it  :tup:

KEEP BUCKET IN A WARM PLACE or it will slow down fermentation.
you want a place with at least 65 degrees consistent, preferably around 70.

when its tender and fermented to taste, about 8-10 weeks, hot bath can it  :tup:

after you eat this, store bought kraut will smell like nasty stuff  :tup:

Offline scout/sniper

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #17 on: December 26, 2013, 03:01:13 PM »
Another Winter Favorite.

Succulent Roasted Rabbit/Squirrel

Ingredients:
1 rabbit or squirrel
1 c. vinegar
4 sweet white onions cut in large pieces
Morton's "blending salts"
Canned or fresh whole mushrooms
Red wine for cooking
Rosemary to taste

Place animal in roasting pan and cover with a brine of salt water and 1 cup of vinegar.
Leave in pan overnight. Drain and cut into serving pieces and place in crockpot.
Add of the cut up onions and sprinkle with blending salts.
Steam for 2 hours. Remove animal and place in a roaster.
Add the whole mushrooms and the rest of the onions.
Cover with about 1 cup of the wine and roast in preheated oven for 2 hours at 325.
After the first hour, sprinkle lightly with rosemary, add up to one more cup of wine and continue roasting.
Baste with wine sauce 3 or 4 times during the last hour.
Any views or opinions presented in this post are solely those of the author and do not necessarily represent those of WFW.

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Offline Hawgdawg

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #18 on: December 28, 2013, 06:49:02 PM »
Okay, you can also through in the smoker for a few hours to really make a White Trash Roast Possum special!

 Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon

 Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. comfort food!

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #19 on: December 29, 2013, 09:36:44 AM »
Krackers 30-06 taters

Slice potatoes into coins.
toss in hot oil and fry in a large pan
season wit some salt and pepper

Now, we all know potatoes take for freaking ever to cook, so I cant hep you here but when you think all potatoes are at least half way cooked, dump in about 1/3 cup of apple cider vinegar
finish frying them
eat
you'll love em'  :tup:

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #20 on: January 08, 2014, 11:54:44 AM »
Three Pines Prime Rib Rub

3 PINES HOLIDAY PRIME RIB ROAST
With Mushroom-Red Wine au Jus
This roast has been our Christmas Dinner Tradition for 15 years. I got the inspiration for this recipe many years ago from an old chef at the Old Angus Restaurant in Washington, D.C. He always served the best of the best! It's the highlight of any elegant dinner for special guests, and leftovers (if any) are especially terrific for sandwiches or casseroles.
Serving Size: 4
Suggested Wine: 1998 or '99 red Bordeaux or a California Merlot or Cabernet Sauvignon
1 bone-in beef rib roast, 5-6 lbs. (3 ribs)
4 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
FOR THE ROASTING RACK:
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/4 cup kosher salt
1/2 cup beef stock
FOR THE AU JUS:
1/2 cup dry red wine
1 cup sliced fresh mushrooms -- optional
2 tablespoons cold butter

1.Buying and trimming: When ordering, request a "top choice" cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8"-1/4" fat cap remain. Optional is to have the rib bones shortened and frenched (I don't have that done since I want the drippings).

2. Cut a double thickness of heavy duty foil (24" x 36") and place the roast in the center. Slice the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. In a small bowl, combine the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika, garlic powder and cayenne; mix well. Add the olive oil and mix well into a gooey mass, almost a paste Spoon mixture over the fat cap of the roast and rub mixture in. Fold and seal foil tightly; refrigerate about 3-4 hours or up to 8 hours.

3. Remove the roast from the refrigerator and unwrap the foil to allow the meat to come to room temperature, about 30 minutes. Preheat oven to 425 degrees. In the bottom of a roasting pan just large enough to hold the roast confortably, scatter the onions, carrots and celery evenly to form a sort of make-shift rack (the bottom of the pan should be covered in a single layer; if not, cut more vegetables to achieve that. Place the roast bone-side down on top of the vegetables and liberally apply the salt.

4. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables. DO NOT POUR THE LIQUID OVER THE MEAT AND DO NOT ALLOW THE LIQUID TO TOUCH THE BOTTOM OF THE MEAT. It should be just enough to come half-way up the chunks of vegetables.

4. Return the pan to the oven and roast to desired doneness, about 20-22 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook).

5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm.

6. Meanwhile, place roasting pan on top of the stove and bring pan juices with the vegetables to a boil, scraping up browned bits from the bottom. Add the wine and cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Add the mushrooms now if desired, and taste for salt and pepper. adjusting seasoning if needed. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.


Offline Camo Queen

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #21 on: January 10, 2014, 10:28:20 PM »
It was requested that this be added ;)

I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..

2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced
1/2 of an 8oz can of chipotle chilies chopped fine
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes
2 cans of black beans

Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH!

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #22 on: January 29, 2014, 10:37:48 PM »
Full details and pictures http://www.virtualweberbullet.com/porkbuttselect.html  :tup:

Pork Butt Defined

Location of pork butt on the hogDespite the name, pork butt does not come from the rear end of the hog--it is cut from the shoulder.

The pork shoulder weighs 12-18 pounds and consists of two portions: the butt, which is the upper portion of the shoulder, and the picnic, which is the lower portion.

The whole pork butt is a rectangular roast weighing 6-10 pounds and containing a portion of the shoulder blade bone. It is sold bone-in or boneless; if boneless, a whole roast may be cut into half portions.

The whole picnic weighs 6-9 pounds. It contains a portion of the foreleg and is usually sold with some skin attached. The picnic is sometimes cut into an upper arm portion (the meatier portion, usually sold skinless) and the lower foreleg portion (containing more bone, skin, and connective tissue).

Whole pork butt
   Whole pork picnic
Photo 1. Whole pork butt    Photo 2. Whole pork picnic

Other Names For Pork Butt

Pork butt is also know by the following names, or some combination thereof:

    Boston shoulder roast
    Boston roast
    Boston butt
    Shoulder butt
    Shoulder blade roast

Why Pork Butt Is Preferred For Barbecue
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You can make great-tasting barbecue with either pork butt or picnic. Both portions contain a lot of fat and connective tissue, which results in moist, succulent meat after many hours of "low and slow" cooking. However, most people use pork butt because it is more commonly available in stores (especially at wholesale warehouse stores) and because it has somewhat less waste than the picnic. Both portions, however, are quite inexpensive.

Choosing A Pork Butt

There are several considerations when selecting pork butt for barbecuing:

 
   Pork Quality Grades

Although all pork is inspected for wholesomeness by the USDA, it is not usually graded for quality. The USDA says this is because pork is "produced from young animals that have been bred and fed to produce more uniformly tender meat."

When pork is graded for quality (which is voluntary and paid for by the pork producer), it is only graded into two levels: "Acceptable" and "Utility." The USDA says that supermarkets only sell "Acceptable" pork; "Utility" pork is mainly reserved for processed foods.

So unlike beef, where you have to decide between quality grades of USDA Prime, USDA Choice, and USDA Select, each of different quality and price, you don't have to worry about quality grades when shopping for pork butt.
Supermarket pork butt

Wholesale warehouse store pork butt - lean side

Wholesale warehouse store pork butt - fat side
   

Whole, Untrimmed Pork Butt In Cryovac

At the supermarket, whole or partial pork butts are sold individually, usually boneless and with much of the exterior fat removed.

Picture 1 shows a typical pork butt from a supermarket. The package contains one boneless roast weighing 3.99 pounds, probably a half portion of a whole butt. It is labeled, "Pork Shoulder - Blade Boston Butt Roast Boneless" and is priced at $2.79 per pound, or $1.99 per pound with the store's club card.

At the wholesale warehouse store, whole pork butts are usually sold in Cryovac packaging, two to a package, with the exterior fat intact. In the past, warehouse stores typically carried bone-in butts, but boneless butts are becoming more common.

Pictures 2 and 3 show a typical package of pork butts from a warehouse store. It contains two boneless roasts weighing a total of 19.23 pounds. Each roast weighs over 9 pounds. It is labeled,  "Boneless Pork Shoulder" and is priced at $1.35 per pound. After trimming a total of 4.5 pounds of fat, these roasts cost the equivalent of $1.75 per pound.

Since pork is a commodity, prices will fluctuate greatly over time. When prices are down, bone-in pork butt can be purchased at warehouse stores for at little as 89 per pound.

Most people will choose pork butts from warehouse stores because they cost less per pound and can be trimmed as desired because they are sold whole with the external fat intact. Also, as long as you're firing up your cooker, you might as well cook two pork butts, so the two-to-the-package you get at the warehouse store fills the bill.

Looking at Pictures 2 and 3, you can understand why first-timers might think they're getting a single, humongous pork butt! In the Cryovac packaging, it's hard to tell where one roast ends and the other begins. This presents a problem if you want to buy roasts of equal size...often you'll open the package to find a 6-pound roast and an 8-pound roast, but you can't tell this by looking at the package. This isn't a big deal, but it does mean that the smaller roast will cook faster and must be removed from the cooker sooner than the larger one.
     Weight

Most people choose whole, untrimmed pork butts weighing 6-8 pounds each. The pork butt articles featured in the Cooking Topics section of this website assume roasts in this weight range. However, roasts that are outside this range cook just fine, so don't worry too much about weight when buying pork butt.
     Meat Characteristics

Choose pork butt with a smooth, firm, white fat cap and a good amount of fat marbling within the meat itself. The meat should be red-pink in color with a coarse grain.

These characteristics can be difficult to assess when meat is sold in Cryovac. In fact, due to the lack of oxygen in the package, the meat may appear slightly purple, but after several minutes of exposure to the air, it will regain its normal red-pink color. You can see this difference in color in the photos above showing supermarket pork butt wrapped in plastic film and warehouse store pork butt in Cryovac packaging.

The good news is that warehouse stores usually sell high-quality meat having the characteristics described above. If you get the meat home and find otherwise, return it to the store for a refund.
     Bone-In or Boneless

You'll make great barbecue regardless of whether you use bone-in or boneless pork butts. Bone-in seems to be getting harder to find at some warehouse stores, so your only choice might be boneless, but that's OK.

A pork butt consists of a number of individual muscles that converge at the shoulder. These muscles are held together and attached to the bone by connective tissue. As a result, a bone-in pork butt is a very solid chunk of meat. When the bone is removed, a pork butt takes on a more "relaxed" shape and is not as solid as it was before. For this reason, boneless pork butts are sometimes tied with kitchen twine or netted by the butcher to give them a more compact shape and to make handling easier on and off the cooker.

People usually have two reasons for preferring bone-in pork butts. One is that it's fun to remove the bone from a properly cooked roast, since it usually pulls out clean with no meat attached--in a sense, the bone is like a built-in doneness indicator. The other reason is that some people believe the meat near the bone tastes better. There may be some truth to this, since there is more fat and connective tissue near the bone that adds moisture and flavor to the meat during cooking. However, the effect is negligible once all the meat is pulled, seasoned, and mixed together for serving.

One thing that the bone does not do so well is transmit heat to the interior of the roast. According to Robert L. Wolke, author of What Einstein Told His Cook, bones do not conduct heat as well as the meat itself because they are porous and relatively dry. So don't cook bone-in pork butts hoping that the bone helps cook the meat more evenly or quickly.
Fine print on label of enhanced pork    Avoid Enhanced Meat!!

Lots of supermarket pork butts are injected with a solution of water, salt, sodium phosphate, and other ingredients to make the meat more moist. This is called enhanced meat and most barbecuers avoid it because they don't like paying for water instead of meat, and because the meat can taste hammy or too salty.

Enhanced meat can be identified by reading the fine print on the product label. Look for a phrase indicating the percentage of solution added to the meat and the solution ingredients.

Click on this photo to see a larger image of the fine print on the supermarket pork butt shown earlier in this article. It reads, "Tenderness and moistness enhanced by a solution of up to 12% water, salt and sodium phosphates." Assuming this 3.99 pound roast contains 12% solution and is selling for $1.99 per pound, you're paying 95 for 7.7 ounces of solution.

Marketing phrases like "always tender", "moist and juicy", "moist and tender", "tender and juicy", "guaranteed tender", and "extra tender" are tip-offs that the meat has probably been enhanced.

Non-enhanced meat may say "all-natural" or "no added ingredients" on the label, or may say nothing at all. Most whole pork butts in Cryovac are not enhanced; if they are, the "solution added" text must be printed on the package.

But what if you buy meat from a butcher where the meat is not pre-packaged? Has that pork butt been enhanced or not? To find out, you'll have to ask the butcher. He or she should be able to show you a case box or the original Cryovac packaging which will carry the "solution added" text if the meat has been enhanced.

If you have no choice but to use enhanced meat, you may wish to reduce the amount of salt in your rub, since the meat has been injected with a fair amount of salt.

You can learn more about this subject by reading the Enhanced Meat article.

Prepping A Pork Butt

The most basic way to prep a pork butt for barbecuing is to simply remove it from the Cryovac packaging, pat it dry with paper towels, and apply a heavy sprinkling of rub to all sides. Some people will cook untrimmed pork butts with the fat-side facing up, believing that the fat "bastes" the meat during cooking.

I subscribe to the preparation method I learned at the Paul Kirk Pitmaster Class in 1997, which is to remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away, then apply the rub. The logic behind this method is that:

    Smoke and rub won't penetrate the external fat.
    It takes more time and fuel to cook a pork butt with all the fat intact.
    Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially "self-bastes" from the inside out.

    After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it.
    Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.

You'll need a large, sharp knife to trim a pork butt. Don't try this with a paring knife, a utility knife, or any knife that is dull. You may wish to invest in a butcher's knife, but a large, very sharp chef's knife will do.

Pork butts before trimming
   Remove Pork Butts From The Cryovac

Remove the pork butts from the Cryovac packaging and pat dry with paper towels.

Sometimes you will see recipes that call for rinsing pork butts under running water and/or white vinegar before cooking. Do you think barbecue restaurants rinse the thousands of pork butts they cook each year? No, and you don't need to, either.

You may notice a slight odor when opening the Cryovac packaging. This odor is normal and should dissipate after a few minutes. If the odor is a strong, putrid smell that lingers even after rinsing the meat under cold running water, this is a sign that the meat is spoiled, and it should be returned to the store for a refund.

You may also notice some liquid in the bottom of the Cryovac packaging. This liquid is called "purge" in the meat industry. It is normal for meat to release a modest amount of liquid as it sits in the packaging. However, a large amount of liquid is an indication of excessive storage time, improper storage temperature, or previously frozen meat.

This picture shows two untrimmed, boneless pork butts that have been removed from the Cryovac packaging and patted dry with paper towels. These roasts weigh over 9 pounds each and are shown with the fat-side facing down.

Fat cap on pork butt

Fat cap after removal - exterior view

Fat cap after removal - interior view
   Remove The Fat Cap And False Cap

Picture 1 shows a side view of one of these 9-pound untrimmed pork butts, with the fat cap on top of the roast. It's 1/4" to 1/2" thick in most areas, but up to 3/4" thick in a few spots. The thickness of the fat cap will vary from roast to roast, depending on the individual hog and how it was trimmed at the processing plant.

There are no style points when it comes to removing the fat cap, so trim it off in whatever way you feel most comfortable. However, here's a method that works well for me.

Place the roast on a cutting board with the fat-side facing up. Turn the roast so that the narrow ends are on the left and right. Assuming you're right-handed, start at the right end of the roast and cut between the fat cap and the meat, trying to remove as much fat and as little lean meat as possible. After cutting about 1" down the length of the roast, grasp the fat cap with your left hand and lift up slightly so you can see what you're cutting. Continue cutting between the fat and the lean down the entire length of the roast until the cap is removed.

Picture 2 shows the outside of the fat cap after it has been removed. I like to remove it in a single piece, but you don't have to do it this way.

Picture 3 shows the inside of the fat cap. Note that small amounts of lean meat were removed in the process, which is OK...you just want to minimize that.

After removing the fat cap, you may see areas that appear to be lean meat, but upon closer inspection reveal a thin layer of meat covering another thick layer of fat. This is called a "false cap" and should be trimmed down to the lean meat below.

Pork butts after trimming
   Remove Other Areas Of External Fat

With the fat cap and false cap removed, turn your attention to other large areas of external fat. Trim patches of surface fat down to the lean meat. If you find pockets of fat where several muscles converge, just trim out whatever fat seems reasonable.

There comes a point of diminishing returns when trimming fat from a pork butt. There's no way and no reason to remove it all, so just remove the majority of fat that makes sense to you. It's hard to remove too much fat from a pork butt, unless you trim so deeply between individual muscles that the roast starts to fall apart! Remember, the internal fat and connective tissue holds the roast together and provides great flavor and moisture during cooking, so don't go trimming deep inside the roast.

This picture shows the two pork butts after removing the fat caps, false caps, and most external fat.

The roast on the left weighed 9 pounds, 10-1/2 ounces before trimming, and had 1 pound, 13-1/2 ounces of fat removed.

The roast on the right weighed 9 pounds, 11-1/4 ounces before trimming, and had 2 pounds, 10-1/4 ounces of fat removed.
     Remove Unsightly Bits And Pieces

When trimming a large cut of meat like a pork butt, you may stumble across things like big veins, bloody spots, or even an occasional lymph node (sort of a cream-colored or light-brown circular mass extending an inch or more down into the meat, usually removed at the processing plant but sometimes missed). Just trim away these things if you find them. Remember, this hunk of meat used to be part of an animal, and these things are normal.
     Tying A Boneless Roast

If your boneless pork butt seems kind of floppy and you want it to have a more compact shape, tie it in several locations with kitchen twine.

Place the roast with the narrow end facing you. Cut a length of kitchen twine, loop it around the roast, bringing the two ends to the top of the roast. Pull snug and tie with whatever kind of knot you like, then repeat in several locations. A surgeon's knot works well and is easy to tie.

Seasoning The Pork Butt

After trimming a pork butt, apply a generous amount of dry rub to the meat and cook immediately, or apply the rub, wrap the meat in Saran Wrap, and refrigerate overnight. The rub does not penetrate the meat during refrigeration, at least not deeply, but it does form a moist layer of seasoning that adheres well during cooking. You can also apply a bit more rub before putting the meat in the cooker.

Another method, described in the Pork Butt - Slathered With Mustard & Rub article, is to apply a thin coat of mustard to the pork butt, followed by a generous sprinkling of rub, then either cook immediately or wrap and refrigerate overnight. The mustard helps the rub stick to the meat, and oddly enough, the meat does not taste like mustard after cooking.

The Pork Butt - Slathered With Mustard & Rub and Pork Butt - The Renowned Mr. Brown articles contain popular rub recipes for pork butt. You'll also find more dry rub recipes and information on injecting flavorful liquids into pork butt on The Virtual Weber Bulletin Board.
« Last Edit: February 01, 2014, 01:52:17 PM by Kc_Kracker »

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #23 on: January 29, 2014, 10:39:03 PM »
Anatomy of a Pork Butt Part 2

Temperature Of Pork Butt Before Cooking

There are two schools of thought on this point. One school holds that you should allow a pork butt to sit at room temperature for up to two hours before cooking. This helps to minimize the difference in temperature between the meat and the cooker.

Why is this important? Some barbecue experts say that cold meat can be fouled by creosote that results from a poorly managed fire, especially in wood-burning cookers. The result is bitter tasting meat. This isn't much of a concern in the WSM as long as the top vent is fully open at all times. And of course, the WSM is charcoal-fired, not wood-fired. Others say that a pork butt at room temperature takes less time and fuel to cook than a cold one, but I'm not sure this is much of an issue, either.

The other school of thought believes that it's best to take meat straight from the refrigerator and put it into the cooker. Their theory is that the smoke ring, that pinkish/purple color that forms beneath the surface of the meat, is formed only while the meat is below 140F. By starting with a cold piece of meat, it spends more time below 140F in the cooker, resulting in a stronger smoke ring.

I've cooked pork butts both ways, and I'm not sure I can tell a difference either way. Lately, my habit has been to take the pork butt from the refrigerator and place it directly in the cooker. I've not gotten out a measuring tape to see what affect, if any, this has on the formation of the smoke ring, nor have I noticed any bitter flavor to the meat.

Frankly, I think meat temperature is more of an issue with grilled meats that cook quickly over high heat than it is for large cuts like pork butt that barbecue for 8-16 hours or more.

Converting Collagen To Gelatin Is Key To Tender Pork Butt

In his book On Food And Cooking, author Harold McGee says that meat is composed of three tissue types: muscle fiber, connective tissue, and fat. Connective tissue consists of the proteins collagen, elastin, and reticulin. Collectively, these proteins bind the muscle fibers together and help connect muscles to bone--McGee calls it "the physical harness of the muscles."

Pork butt has an abundance of connective tissue, as do most muscles that work very hard. It's this connective tissue that makes pork butt such a tough cut of meat. The good news is that muscles that work hard tend to be more flavorful than those that don't work hard.

According to McGee, connective tissues made of elastin and reticulin don't break down during cooking, but collagen turns into soft gelatin. It is this conversion from collagen to gelatin that renders the tough old pork butt into the tender barbecue we enjoy so much.

Internal Meat Temperatures

In the book How To Cook Meat, authors Chris Schlesinger and John Willoughby say that tough cuts of meat must be "cooked through doneness to tenderness." In other words, you don't stop cooking a pork butt when it reaches the internal temperature we associate with tender cuts like pork loin or pork tenderloin. A pork butt is not edible if cooked to 140F or even 170F.

In order to be tender, a pork butt must be cooked to an internal temperature of 180-205. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn't even begin until meat reaches an internal temperature of 140F, and is most efficient as internal temps approach 212F. "Low and slow" barbecuing at 225-250F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the pork butt as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist.

    For sliced pork, cook to 180-185.
    For pulled pork, cook to 190-205.

Where To Measure Internal Temperature

A pork butt consists of a number of individual muscles that converge at the shoulder, and there is a lot of fat and connective tissue between these muscles. As a result, you will get different temperature readings between different muscles and between meat and fat or connective tissue.

I feel the best way to measure internal temperature is to check in several locations and average the results. For example, if you're shooting for 195F and you get readings of 193F, 195F, 198F, and 201F in different locations, you've achieved your goal of 195F. If you prefer to measure in just a single location, then measure in the thickest part of the meat.

Temperature Plateau

It's common for a pork butt to reach a temperature plateau of 155-170F during cooking--a point at which the internal temperature stops rising and stalls, sometimes for several hours. It's thought that this has something to do with the amount of moisture in the meat and the conversion of collagen to gelatin discussed above.

Do not despair, because this is when the meat is starting to "cook through doneness to tenderness." With some patience and a 225-250F cooker temperature, the pork butt will eventually move beyond the plateau and the meat temperature shall rise again.

If you're cooking a very large pork butt and running short on time (or patience), you can kick the cooker up to 275F without doing any harm. Or, if the pork butt has reached 160-175F, you can wrap it in foil and finish it in the cooker or in the oven, like in Pork Butt - Quick Cooked.

Cooking Times

How long will it take to cook pork butt to 180-205F? As a rough estimate, figure 1-1/2 to 2 hours per pound based on the trimmed weight of an individual roast. For example, when cooking two roasts weighing 8 pounds each after trimming, the total cooking time for both roasts should be 12-16 hours.

Remember, this is only an estimate--it may take more or less time, depending on the thickness of the pork butt, the amount of connective tissue that needs to be converted to gelatin, the temperature of the cooker, weather conditions, and the number of times you open the cooker for turning and basting.

While it may not take much more time to cook multiple pork butts that it does to cook just one, it will require more fuel. Make sure to use more charcoal in the cooker when barbecuing multiple pork butts.

Cook Fat-Side Up Or Fat-Side Down?

If you choose to cook a whole pork butt with the fat cap intact, should you cook it fat-side up or fat-side down? Some people believe that cooking fat-side up helps "baste" the meat during cooking, while others believe this is nonsense--that pork butt is laced with so much intramuscular fat that it doesn't matter whether the pork butt is cooked fat-side up, down, or sideways.

You'll have to decide this for yourself, since I recommend that you trim off much of the external fat as described earlier in this article.

Turning & Basting

Turning meat over and end-for-end several times during barbecuing helps to promote even cooking. Basting helps keep the meat moist and adds a little flavor to the surface of the meat. Turning and basting is not as important with pork butt as with other cuts of meat, so you can decide for yourself whether you want to go to the effort.

Using 1-1/2 to 2 hours per pound as a guideline, calculate how long it will take to cook the pork butt. For example, two 8-pound pork butts will take 12-16 hours to cook, so take the shorter time of 12 hours and divide it in half. The first time to turn and baste the meat is at this halfway point: 6 hours. If you baste sooner than the halfway point, the rub won't have a chance to set up on the surface of the meat and you'll end up washing away much of it.

Baste one side of the pork butt, then turn it over and end-for-end and baste the other side. You can baste with any flavorful liquid you like. It might be apple juice applied with a spray bottle, or a complex concoction applied with a cotton mop. You'll find lots of ideas in the Recipe Forums on The Virtual Weber Bulletin Board. The Pork Butt - The Renowned Mr. Brown article features a recipe for a cider vinegar baste.

Now, divide the remaining cooking time in half. In our example, the next time to turn and baste the meat will be in 3 hours. Repeat this process until about the last hour of cooking, then stop turning and basting.

Remember, every time the cooker is opened, it loses temperature, so be quick and efficient when turning and basting.

Foiling & Resting After Cooking

As with any large roast, it's important to let pork butt rest for at least 30 minutes before slicing or pulling so the juices inside the meat have a chance to redistribute. You can read more about the science behind this in Letting Meat Rest After Cooking.
At a minimum, place the pork butt on a rimmed baking pan, cover loosely with foil, and let rest 30 minutes before slicing or pulling.

For even better results, wrap the pork butt tightly with aluminum foil, place in an empty ice chest, and hold until ready to serve. The meat will continue to cook for a little while because of carry-over heat, making the meat even more tender. More importantly, the extended rest results in moister meat, and the collected juices inside the foil will soften any tough crust on the exterior of the meat. The meat will remain safely above 140F for 2-4 hours. See Holding, Storing & Reheating Barbecued Meats for more details.
Slicing, Pulling & Chopping Pork Butt
Here's how to slice, pull, and chop pork butt for serving on a plate or in a sandwich:
Pork butt after cooking

Slicing Pork Butt

After cooking the pork butt to 180-185F and letting it rest for at least 30 minutes, remove the bone (if any) and slice the meat across the grain. The grain can be difficult to determine, since the pork butt consists of a number of muscles that converge at the shoulder from different directions. Just do your best to find a direction that yields attractive slices cut across the grain. If you don't like what you see after a few slices, turn the roast a different direction and try again.

Sliced pork butt is usually served on a plate, not in a sandwich.

I'm not a big fan of sliced pork butt, so I don't have any photos to share with you. I prefer pulled pork as described below.
Partially pulled pork butt. Close-up of pulled pork butt

Pulling Pork Butt

When pulling hot pork butt, protect your hands by wearing heat-resistant gloves or disposable latex gloves over cotton work gloves.
After cooking the pork butt to 195-205F and letting it rest for at least 30 minutes, remove the bone (if any) and pull the meat into thumb-sized pieces or smaller, as shown in these two pictures.
The two most common ways of pulling pork are by hand or with large serving forks.

To pull the meat by hand, separate the roast into chunks along the natural seams between muscles. Remove any areas of fat or connective tissue by hand or by scraping with a knife, then tear the chunks into small pieces.
To pull the meat using serving forks, just plunge two forks into the meat side-by-side and pull the meat apart. Use the forks to break large pieces down into small, bite-sized ones. Remove any areas of fat or connective tissue by hand.
Many people enhance the flavor of pulled pork by mixing in leftover rub, or by mixing in a thin, vinegar-based (or even a tomato-based) sauce.
Pulled pork butt can be served on a plate or in a sandwich. It's common for a pulled pork sandwich to be served on a bun with a drizzling of vinegar-based sauce and a scoop of cole slaw.
     
Chopping Pork Butt
Chopped pork butt is prepared from pulled pork by chopping it finely on a large cutting board with meat cleavers (if you have them) or with a chef's knife. Chop the meat as finely as you like, then flavor with rub or sauce as with pulled pork.
Chopped pork butt is usually served in a sandwich, topped with barbecue sauce and a scoop of cole slaw.
     
More Unsightly Bits And Pieces
As you pull pork, you will undoubtedly find large pockets of fat, connective tissue, large veins, and other unsavory bits and pieces. Just remove these things by hand or by scraping or cutting them away with a sharp knife.

"Mr. Brown" Or "Bark"
The terms "Mr. Brown" or "bark" describe the dark brown outside meat of barbecued pork butt that is so flavorful. Make sure that each of your guests gets some of this meat in their serving of pulled pork.

Pork Butt Yield

When you take into account trimming the fat before cooking, the shrinkage that occurs during cooking, and some waste when pulling the meat, you'll end up with a 40-60% yield of edible meat from a pork butt. For example, an 8-pound untrimmed pork butt will yield 3-5 pounds of edible meat after trimming and cooking.
If you're cooking pork butt for a group, figure 4-6 ounces of meat per sandwich. Assuming a 50% yield, an 8-pound untrimmed pork butt will yield 16 4-ounce sandwiches or almost 11 6-ounce sandwiches.

Leftovers
there's a good chance you'll end up with lots of leftover pork butt. See Holding, Storing & Reheating Barbecued Meats for tips on how to freeze and reheat the leftovers.

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #24 on: February 01, 2014, 02:57:14 PM »
Pork Butt with a Mustard Binder and why, with a great recipe
for pics too see http://www.virtualweberbullet.com/pork1.html

Pork Butt - Slathered With Mustard & Rub    

Originally posted: 04/29/1999
Last updated: 10/10/2012
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Summary

    Purchase two boneless or bone-in pork butts.
    Trim excess fat, if desired.
    Apply a generous coat of yellow mustard and your favorite rub.
    Cook at 225-250F to an internal temperature of 190F.
    Wrap in aluminum foil and hold in a cooler until ready to serve.
    Pull meat, sprinkle with extra rub, and serve with barbecue sauce on the side.

Consider The PigMustard is a common ingredient in barbecue cooking, and it's commonly "slathered" onto pork butt before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like "glue" to hold the rub on the meat. Another reason is that some people feel it promotes the formation of "bark", the brown, chewy exterior layer of meat that is so flavorful.

I'm not sure if mustard makes for better bark, but I do know that it's fun to use, that lots of folks do it, and I guarantee your pork butt won't end up tasting like a hot dog!

This article was originally published in April 1999, and I've updated it based on a cooking session I did on April 17-18, 2004.

Remember...click on any of the pictures to view a larger image.
Trimmed boneless pork butts

Slathered and rubbed pork butts
   Buy And Prepare The Pork Butt

Purchase two large, untrimmed pork butts, either boneless or bone-in. Trim the excess fat as you see fit. If using boneless pork butts, consider tying in three or four locations with kitchen twine to hold the meat together during cooking and handling.

Apply a generous coat of regular yellow mustard to all sides of the meat, then liberally sprinkle on your favorite rub. You can use a fancier mustard, if you like, but I'm not sure it will make a discernable difference to the flavor of the meat.

After applying the rub, put the butts back in the refrigerator to keep them cold as you fire up the cooker.

I purchased a Cryovac package of two boneless pork butts from a wholesale warehouse store. One piece weighed 9 pounds, 10-1/2 ounces, the other 9 pounds, 11-1/4 ounces. I trimmed off the thick, exterior layer of fat from each butt and any large areas of fat that were easy to remove, then tied each butt with kitchen twine. After trimming, the butts weighed 7 pounds, 13 ounces and 7 pounds, 1 ounce respectively.

Here's the rub recipe I used on these butts:
Modified Armadillo Willy's Rub
1/4 cup Turbinado sugar
1/4 cup table salt
1/4 cup paprika
1 Tablespoon freshly ground black pepper
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
Mix ingredients thoroughly. Makes enough rub for two pork butts, with some leftover for sprinkling into pulled meat after cooking.
 
The original recipe calls for 1/2 teaspoon of crushed fennel seed (which I did not use) and 1/4 cup brown sugar instead of Turbinado sugar. Turbinado sugar is also known as "Sugar in the Raw" and can be found in most grocery stores.
Smoke wood mixed into unlit Kingsford charcoal briquettes

Pork butt going into cooker
   Fire The Cooker

Light the cooker using the Minion Method. Fill the charcoal ring to the top with unlit Kingsford charcoal briquettes. Bury several chunks of dry smoke wood in the coals and place a few chunks of wood on top. Unless you're cooking in extremely cold or windy conditions, this should be enough fuel to fire the cooker for 18 hours or more.

Light about 20 briquettes using a chimney starter and spread them over the unlit briquettes and smoke wood chunks.

Assemble the cooker and fill the water pan with hot tap water. Put the butts into the cooker directly from the refrigerator, one on each cooking grate. If the butts are of different sizes, put the larger butt on the top grate and the smaller one on the bottom.

Set the top vent 100% open and leave it that way throughout the entire cooking session. Start with all three bottom vents 100% open. When the cooker temperature hits 200F measured at the lid, set the three vents to 25% open. Allow the cooker to come up to 225-250F, adjusting the bottom vents as necessary to maintain that temperature range.

For this cook, I used apple smoke wood. I didn't have any large chunks, so I used lots of smaller pieces equivalent to about four fist-sized pieces.

I also used the large Brinkman pan instead of the standard WSM water pan. I lined just the outside surface of the pan with heavy-duty aluminum foil for easy cleanup.
Pork butt after cooking

A wild turkey checks out the cooking section
   Smoke The Meat

Cook the butts at 225-250F to an internal temperature of 190F. Turn the meat at least once after 9-12 hours of cooking, and baste several times after 9-12 hours of cooking.

I turned these butts only once after 12 hours of cooking, and basted three times after turning the meat using this solution:
Pork Baste
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup vegetable oil
Place ingredients in a spray bottle and shake well to combine before each application.

Replenish the water pan with hot tap water as necessary. I started with the Brinkman pan full of water and didn't replenish it for the rest of the cooking session.

Monitor the internal temperature of each butt using an instant-read thermometer or a Polder probe thermometer. Since a pork butt is comprised of several different muscles, it may give different readings when probed in different locations. As a result, it's best to check in several spots and average the results to determine the internal temperature of the meat.

I cooked these two butts overnight starting at 7:45pm and ending at 1:30pm. I started checking internal temperature after 14 hours of cooking.

Here's how the cooker temperature and vent settings went during this almost 19 hour cooking session:
Time    Lid
Temp    Meat
Temp    Vent 1
%    Vent 2
%    Vent 3
%
7:45pm    -    -    100    100    100
8:00pm    167    -    100    100    100
8:15pm    200    -    25    25    25
8:45pm    205    -    25    25    25
9:15pm    215    -    25    25    25
10:30pm    230    -    25    25    25
11:30pm    244    -    25    25    25
12:30am    244    -    25    25    25
2:00am    250    -    25    25    25
7:45am(s)(t)    180    -    25    25    25
8:00am    234    -    25    25    25
9:00am(s)(b)    210    -    25    25    25
10:00am(b)    255    160-170    25    25    25
11:00am(b)    251    -    25    25    25
12:00pm    235    175-185    100    100    100
1:30pm    249    188-193    100    100    100

(s) stirred coals
(t) turned meat over and end-for-end
(b) basted meat

Note that the vent percentages represent the way I set the vents at the time indicated.

And that photo of the turkey? The pork butt smelled so good that this gobbler wandered into the backyard to see what was up. In case you're wondering, I won't be featuring a new barbecued turkey article on the website next month!
Holding foiled pork butts in cooler    Hold The Meat For Serving

When the meat reaches 190F, remove from the cooker and wrap tightly with heavy-duty aluminum foil. Place the wrapped butts in an empty cooler and hold until ready to pull and serve. The meat will remain safely above 140F for 2-4 hours. See Holding, Storing & Reheating Barbecued Meats for more details.
Partially pulled pork butt

Close-up of pulled pork butt

Pulled pork sliders

Close-up of pulled pork sliders
   Pull The Pork & Serve

Use heat-resistant gloves or two large serving forks to shred the pork into bite-sized pieces. Remove pockets of fat or anything else that does not look appetizing.

Season the pulled meat with leftover rub to taste, mixing thoroughly. Make sure the dark, outside pieces of "bark" are distributed throughout the mix.

Pictures 3 and 4 show pork sliders made from pulled pork. Mix warm barbecue sauce into the meat and place on little hamburger buns or rolls.

I recorded these results in my cooking log:

    Dark, crusty exterior
    Very good smoke ring
    Very tender, pulled easily
    Good moisture
    Flavorful bark
    One of the easiest cooks ever!

 



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