I actually have whales pass right in front of our house. We are on the coast in Nova Scotia!

Yes. I do have fish every Friday. Have not tried a whale roast on the smoker yet!

I do it every Friday!

Congratulations! I took that course in 2014. You will enjoy and learn lots from the instructor Desmond. You will get spoiled with all the high end equipment! A side bonus is that the bakery course is taught across the hall and they were always bringing over fresh baked samples.

Hi Chris
In your instructions you say to smoke for 90 mins at 135-140f, then raise the temp to 160f and finish at 180f for 20-30 mins.

How long do you keep the smoker at 160f?

Thanks
Ken
Cobble Hill

So - here what I did - Beef Ragout (Moose Ragout). meat kl II and III - 1.00 kg water - 0.45 l salt - 23 g Cure #1 - 2 g Black pepper - 2 g Red pepper (sweet) - 4 g Caraway seed - 0.5 g Coriander - 0.5 g Nutmeg - 0.5 g Sugar - 2 g Dried chopped onion - 20 g Tomato paste - 80 g Wheat flour - 58 g Po...

So lets start to do our recipe. First - your expectations- what kind of containers for caning you going to use- glass Mason jars or metal cans. Ready meat should be : in juice/jelly? sous? or minced without any jelly (like luncheon meat) or something similar to ex. beef stew: bigger pieces of meat ...

Hi Ken. I have never before use moose meat, but infos telling that meat is very similar to beef meat ( darker reddish, more connecting tissue) So - I do not know how much in rush are you with that meat, but if you have frozen it we all together can work on develop some recipe for it. So today is Po...

StefanS
Can you please post some of your canned meat recipes. I have a lot of moose meat and I would like to can some. Could you post a recipe that you think would be good for making canned game meat.

Thanks
Ken
Vancouver Island

Thanks for the warm welcome Chris! Maybe I can get you to introduce me to some of the shellfish farmers, if you know any, up that way. I would be keenly interested in a get together.

Cheers
Ken

It is the employment thing that has us moving!

We are moving from the Drumheller area.

Sorry if this is not the appropriate forum for this posting. I am relocating from Alberta to Vancouver Island and am wondering if there are any forum members on the island that I might occasionally meet with to improve my charcuterie skills etc. I am relocating to the Cowichan Valley.

Thanks
Ken

I've purchased a few jowls form Hertels for curing. I would love to share my smoked fish recipes. Thawing out some rainbow trout for supper tonight. Maybe we can trade your cured sausage/meat recipes for salmon smoking techniques. I will follow your input and cold smoke with the oak. You are lucky w...

Thanks for the response. I see that you live on the Island. I keep a boat in Alberni for my fishing adventures. I spend a lot of time mid-Island. I am following the recipe in "The Art of Making Fermented Sausages". I did modify it in that a went with 2/3 sweet Hungarian paprika and 1/3 hot spanish p...