OOD Meals Editor Andrew Rochon talks instruments and learn how to use them when prepping your wild-game meat or fish. Make processing your harvest a slice with this culinary breakdown.
Handheld instruments
Knives
Knives are crucial instruments in relation to getting ready your wild-game meat or fish. In the case of breaking down massive recreation, I like a pleasant, thick blade with a agency spine. Whereas within the kitchen, I like to make use of Japanese-style chef’s knives made out of Damascus metal. For butchery, I favor a heavy-duty, titanium-bonded, stainless-steel blade.
Skinning
When it’s time to pores and skin out a deer, I take advantage of a Camillus HT-7 skinning knife. The total tang, four-inch blade is the right measurement for making these small exact cuts across the legs, however nonetheless lengthy sufficient to make good, lengthy slices to peel again the pores and skin on the edges.
Boning
As soon as the animal is quartered and on my butcher block, it’s time for the boning knife. I like a principally stiff knife with just a bit little bit of flex to get across the joints. The straight blade makes eradicating silver pores and skin and fats a breeze. I take advantage of a Clauss six-inch curved and Clauss six-inch straight boning knife, relying on the state of affairs.
Butchering
I’m old style in relation to breaking down boneless meat for stew or cubing it for the grinder. I really like a scimitar-style butcher knife. Clauss’ butcher-style knife is an superior, sturdy knife with an outsized spine, making it very sturdy. The ten-inch butcher blade will even make reducing massive moose steaks a breeze.
Filleting
I really like my Cuda six-inch titanium-bonded fillet knife. It comes with a heavy-duty sheath for secure transport and for my part, has considered one of one of the best grips in relation to fillet knives. Its flex can be excellent — not too versatile, however not too stiff.
Knife sharpener
I take advantage of a DMT Diamond Sharpener. Its compact folding fashion makes it tremendous transportable. It additionally has a rough and wonderful aspect to actually assist hone your blade to perfection.
Grinder
I take advantage of a Cabela’s 3⁄4-hp Carnivore grinder to make burgers and to stuff sausage and pepperettes. This dependable unit has nice energy however is heavy. I’ve the a lot lighter Weston #8 grinder and sausage maker as a backup and for simpler journey. Each items include quite a lot of sausage-stuffing attachments, together with bigger ones I take advantage of for summer time sausage, to small skinny ones for pepperettes.
Smoker
Propane, charcoal, or electrical? I’ve used all three and every has its professionals and cons. An upright propane smoker is light-weight, has fewer transferring elements that may break down, and is helpful for hanging lengthy sausage hyperlinks vertically. Charcoal creates wonderful flavour however is a labour of affection and must be tended ceaselessly.
I now use a Traeger Professional 34 electrical pellet smoker. With greater than 5,700 sq. centimetres of grilling house, this smoker permits me to do massive batches of pepperettes or sausage on a pleasant low, regular temperature. The built-in meat thermometer is essential when testing your product’s inner temperature. While you’re performed smoking, crank up the warmth and toss on a pleasant rack of venison for a fantastic sear and unbeatable flavour.
Dehydrator
I take advantage of a dehydrator for making jerky as I favor a non-smoke flavour (though smoked jerky can be scrumptious!). I take advantage of a Cabela’s six-tray digital dehydrator. It’s simple to make use of, with touch-button settings for timer and temperature. Simply layer your marinated meat and increase, you’ve obtained jerky within the morning.
I additionally discover dehydrators nice for expediting the curing means of turkey spurs and beards, and it’s helpful when you’ve got an abundance of chilis or backyard herbs you wish to dry and save. It additionally makes nice dried fruit snacks.
Vacuum sealer
That is one other kitchen software I can not dwell with out. Whereas butcher paper wrapping protects the meat from freezer burn for some time, nothing beats a vacuum-sealed product. Meat in plastic wrap or butcher paper can typically last as long as six months earlier than a change in flavour and color, whereas a vacuum-sealed product can maintain high quality for over two years.
There are various nice, reasonably priced food-saving instruments, in addition to commercial-grade vacuum sealers that may price as a lot as $5,000. I favor one thing within the center. The Cabela’s industrial 12-inch vacuum sealer is a dependable software I take advantage of weekly in my home. Whether or not it’s a few walleye fillets, some wild ramp pesto, or 100 kilos of venison, this unit will get it performed.
Andrew Rochon is OOD’s meals editor. You may comply with extra of his culinary adventures on Instagram: @wilderness_chef
Initially revealed within the 2021-2022 Looking Annual challenge of Ontario OUT of DOORS journal.
