Text 870, 82 rader
Skriven 2010-09-01 23:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BEANS  00829
====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> snake beans

 JW> are expensive and usually past their peak by the time they
 JW> arrive here

 GJ> Doesn't that apply to all your vegetables?

Compared to California, yeah. Or even Edmonton, Alberta which is the
"gateway to the north" as everything must be trucked an extra 1000
miles from there and take two extra days to get here.

 GJ> Are any grown locally

In Yellowknife there are just hobby gardeners, no commercial
agriculture. But just to the south of me in Hay River, where the soil
conditions are better (YK is on the edge of the rocky Canadian
Shield, but HR is on the top of the fertile Canadian prairies) there
is a large market garden and a chicken farm which supplies the town
with fresh produce on a seasonal basis and eggs year round, but no
surplus to ship to us.
 
 GJ> only moss such as your caribou eat?

And an abundance of wild berries, free for the picking, throughout
our brief summer (we generally get 90 days frost free). Not to
mention an abundance of fish and game, also free for the taking.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kent's Wild Game Summer Sausage
 Categories: Sausage, Venison, Smoked, Chilies
      Yield: 5 pounds

      5 lb Venison, ground, min 10% fat
      4 tb Morton Tender Quick (level)
    3/4 ts Onion powder
    3/4 ts Garlic powder
    3/4 ts Mustard powder
  2 1/2 ts Coarse ground black pepper
  1 1/2 tb Red pepper flakes
    1/2 tb Liquid smoke
      1 tb Soy sauce
  1 1/2 tb Worchestershire sauce
      3 tb Water

  Place the meat in a large mixing pan. Mix all dry ingredients in a
  bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1
  tablespoon over meat Mix meat Continue until out of the dry
  ingredients Mix all liquid ingredients and sprinkle across meat.
  Knead well. Roll into 4 or 5 rolls and cover.

  Place in refrigerator all night.  This must be done for the meat to
  cure. All night is the shortest time I recommend. Two days does have
  a better flavor. I have left it in the refrigerator for a week
  before cooking.

  Smoke between 150 and 200 degrees for two hours.  Turning over at the
  hour mark.  After two hours up the temperature to 325 degrees for an
  hour, turning over at the 30 minute mark.  Should be about done then.

  Ground chuck or hamburger can be used in place of wild game too,
  remember 90/10

  From Kent to: Bbq@listserv.Azstarnet.Com

  jimznotes: 80/20 is a better ratio. Deer meat averages 6% fat so
  buy and mix in shredded beef suet.

MMMMM

Cheers

YK Jim


... One man's wilderness is another man's theme park

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