Text 11404, 74 rader
Skriven 2008-07-30 23:39:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: preserving moose
============================
 -=> On 07-29-08  20:26,  Jim Weller <=-
 -=> spoke to Dale Shipp about preserving moose <=-

 JW> The main harvest is usually in the fall after there's been at least
 JW> one frost and there are no more bugs.

 JW> Winter kills can be frozen.

That makes sense.

 JW> Summer kills can be cut into strips like jerky and air dried on
 JW> wooden racks beside a smoky fire, which drives away flying insects.
 JW> You try to get as little smoke as possible on the meat as there are
 JW> no nice smoking woods (fruit and nut hardwoods) in the north just
 JW> evergreens, aspen, birch and willow.

Is alder local?  They seemed to be using it for salmon a lot.  In the
picture, the kid was trying to smoke the meat -- but the flies got to it
anyhow and it was soon crawling with maggots.  He ended up just watching
the wolves chow down on it.

 JW> Did you taste my caribou dry
 JW> meat in Montreal? It was willow smoked (and therefore not nearly as
 JW> nice as regular smoked jerky, it's very much an acquired taste).

I remember that it was there.  I think I tried it.  I don't recall
liking or disliking it though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Rice-Turkey Salad
 Categories: Poultry, Salads, Diabetic
      Yield: 4 servings
 
    1/2 c  Wild rice
  1 1/2 c  Water
      2 c  Chopped cooked turkey
      1 c  Chopped celery
    1/2 c  Chop sweet red pepper(Option
    1/3 c  Raisins
      1    Apple, chopped
    1/4 c  Chopped green onions
    1/4 c  Olive oil
      2 tb Red or white wine vinegar
    1/4 ts Black pepper
    1/4 ts Ground nutmeg
      2 tb Chopped fresh parsley leaves
           Chopped pecans for garnish
 
  Cook the rice in the water until tender, about 50 minutes.  Cut the
  turkey into bite-size pieces.  Combine all the ingredients ina bowl
  and toss. cover and chill until ready to serve.  Sprinkle on the
  pecans just before serving.
  
  1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat
  exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg
  sodium, 503 mg potassium, 54 mg cholesterol
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared but not tested by Elizabeth Rodier, Nov 93
  
  My note:  I'd probably make this with regular rice, vegetable oil,
  regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and
  chopped almonds.
  From the files of Al Rice, North PoleAlaska,  Feb 1994
 
MMMMM


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