Post by: merkaba93 on July 31, 2017, 06:29:42 PM
But what about wild game meals.
I'm looking for big ideas?
There are my 3 ideas I have so far.
Venison Saltenas (essecially a baked Bolivian style empanada), should bake pretty quick in there
Venison Head tacos, take a deer head (skinned, horns removed) and some of the neck and rub with homemade adobo and wrap in banana leafs. Let the fire die down a lot and add the meat. Slow cook over night and pick the skull clean.
Salt Packed Salmon, catch a super jack or small adult Chinook in sept then gut it and stuff it with lemon and dill, or grapefruit and tarragon, or fennel and mushrooms, or whatever I end up feeling that day. Then salt pack it on a large metal sheet with whole onions and potatoes also packed around it.
Post by: Dhoey07 on July 31, 2017, 06:59:37 PM
Post by: WapitiTalk1 on July 31, 2017, 07:00:30 PM
Post by: Fl0und3rz on July 31, 2017, 07:10:43 PM
Post by: Special T on July 31, 2017, 07:53:52 PM
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Post by: Angry Perch on August 01, 2017, 09:07:10 AM
Post by: merkaba93 on August 01, 2017, 12:31:20 PM
http://www.brickwoodovens.com/
I could also cure up some pepperoni with some venison. To go along with the pizza and wild game theme.
Here is my recipe if anyone wants to try it out. Highly recommend curing it an meat curing chamber though.
3 lbs pork
2 lbs beef of venison
1/4 cup kosher salt plus 2 TBS
1 teaspoon 2# cure
1 tbs culture LHF
1/4 cup distilled water
2 teaspoons cayenne
4 tbs dextrose
2 tbs paprika
1/2 teaspoon ground pepper
1/2 teaspoon ground fennel
1/2 teaspoon ground aniseed
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
2 tbs dry red wine
Can make three 60mm x 24 collagen casing (only use 14 inches of it)
After the meat is ground and seasoned, move to a 80 degree incubation chamber (I just use a plastic tub with dowels running across the top), while it's in there I spray with my mold 600 culture to keep up the humidity and inoculate the outside of the salami.
After 12 hours I move it to my curing chamber (60 degrees and 70% humidity) and let it cure until it looses 30% of its weight (about 3 weeks).
Post by: NRA4LIFE on August 04, 2017, 03:23:32 PM
Post by: TheHunt on August 09, 2017, 09:03:27 AM
Oh.....you suck pond water through a dirty straw........ ;). That thing is fricking sweet! Tell us more about it (did you build it, or, where did you buy it from?).... Not sure about cooking a deer head (kind of causing a gagging reflex here) but visions of delectable pizzas and most everything else are dancing through my head. Very, very cool.... tell us about your new outdoor oven!
Did you build it? Come on... Spill the beans.
Post by: pianoman9701 on August 09, 2017, 09:36:57 AM
Post by: Angry Perch on August 09, 2017, 01:48:53 PM
Post by: NRA4LIFE on August 09, 2017, 03:10:33 PM
Post by: merkaba93 on August 10, 2017, 04:14:27 PM
Beautiful oven. I'd do a boneless venison saddle or rolled shoulder roast with apples, pears, and filberts - garlic cloves and a bunch of other herbs and seasonings. Have a blast with that!
I like the way you think. That sounds good. That is going on the to do list.
Post by: merkaba93 on August 10, 2017, 04:16:44 PM
I would also try a whole venison hind quarter, roasted. They are delicious.
That sounds like a great idea. I've seen it done, thought about doing it. Just seemed like it would take up so much oven room. And you'd need to have a good number of people over. But in this outdoor oven; with a bunch of people it would be perfect. Thanks!
Post by: merkaba93 on August 30, 2017, 12:39:26 PM