Bison recipes, curing meat
Last weekend some of our family and extended family toured about an hour from home to Ruthilda, Sask. to dine in a tradition of pioneer hospitality. It was sheer coincidence that Alma and Jodie were there also, celebrating Jodie’s mom’s birthday.
The Stopping Place has home-cooked meals featuring pheasant, buffalo, elk, wild boar and ostrich prepared by owners Deb and Ian McLeod.
This licensed dining spot was named in memory of regular stopping places along the trails connecting trading posts and a few farm settlements years ago.
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Originally developed to supplement the river traffic of the early fur trade days, these trails came to serve fur traders, missionaries and eventually settlers. Like an oasis in the desert, each stopping place was a welcome sight as it marked another leg of the journey.
Nestled in a hillside miles from the main highway, this oasis features wagon treks, sleigh rides and entertainment with prior arrangements.
Camping and recreation are also available, since the McLeods are members of the Saskatchewan Vacation Farm Association, and have a licensed game farm, complete with a petting zoo for the kids. Jodie’s little guy, Carter, just one year old, was entertained by the Stopping Place cats. This is a wonderful spot for weddings, family reunions, campfires or berry picking. Their pamphlet reads, “Tell us your needs and we’ll do our best to accommodate. To dine in the tradition of pioneer hospitality, call 306-932-4523.”
Bison a healthy alternative
A recent research study at North Dakota State University analyzed bison meat to determine fat and protein content and other nutrients, confirming that bison is a high protein meat that is low in fat, and high in zinc and iron. Dr. Martin Marchello studied buffalo from U.S. states and three Canadian provinces. He found that on average a 100-gram (31Ú2 ounce) serving of raw bison, trimmed of external fat, contains two grams of fat and provides 145 calories.
According to Mary Jane Kilpatrick, a registered dietitian with Hussey and Kilpatrick Associates in Calgary, bison is a new and tasty source of iron and zinc and fits into the diets of many who want to keep the fat content of their diet under control.
“Women are the one segment of the Canadian population most at risk for having diets that are low in iron,” she said.
“The iron found in animal foods is much more easily absorbed by the body and therefore more available to be made into red blood cells. Zinc is another mineral that may be lacking in some women’s diets, and it is important for immune functions. So you could say that bison provides ZIP for women: zinc, iron and protein.
“Knowing the nutritive value of bison will encourage consumers to plan healthy meals with this wholesome, delicious product,” Marchello said. The research will be submitted to the nutrient data file for Canada and the U.S. so that any nutritional labeling will be accurate and current.
For more information about the bison industry or for recipes, call the Alberta Bison Association at 1-800-683-6747.
Grilled buffalo steaks
Wild west flavor tamed with red wine and spiced with garlic – hearty and delicious. Try the marinade with beef also.
4-5 medium buffalo 4-5
steaks
Red wine garlic marinade
11Ú2 cups red dry 375 mL
wine
1Ú2 cup chopped 125 mL
onion
4 garlic cloves, 4
minced
2 teaspoons 10 mL
Worcestershire sauce
1 teaspoon dried 5 mL
thyme
1 teaspoon coarse 5 mL
pepper
1Ú2 cup cooking oil 125 mL
Tenderize steaks with a meat mallet. Combine all remaining ingredients in a plastic bag and shake vigorously. Place steaks in the bag and shake to coat meat. Seal and refrigerate overnight, turning steaks occasionally.
Preheat grill. Remove steaks from marinade and pat dry.
Grill steaks about 10 minutes on each side for medium doneness, longer for thicker steaks.
Source: Horsing Around in the Kitchen by Kasandra O’Bertos, published by Barrier Chaparral Western Vacation Ranch, Box 502, Tisdale, Sask. S0E 1T0. Available from Centax Books, Regina, 306-525-2304, fax 306-757-2439.
The book says: “There is no such thing as tough buffalo meat, only improperly instructed cooks. Just keep in mind ‘low and slow,’ the oven temperature should never be higher than 140 C (275 F). A slow cooker or crock pot are ideal for this type of meat.”
Curing meats
Dear TEAM: I would like a recipe for curing bacon like we used in the 1930s and ’40s. It was made into a brine consisting of brown sugar, salt, pepper, garlic and red pepper. After we kept the bacon in the brine, we smoked it. It was delicious. I would also like a recipe for garlic sausage.
Thank you to a reader, Mary Estok, Maple Ridge, B.C. who answered your request. Her letter follows.
Dear TEAM: Here are some recipes for the lady from Roblin, Man. who requested a recipe for garlic sausage and for curing bacon. For the picnic salami, I couldn’t get any nylon net, so I just formed the meat into two barrel rolls, and they never fell apart.
Picnic salami
In a large bowl, thoroughly mix:
4 pounds lean 2 kg
ground beef
1Ú4 cup curing salt 50 mL
2 tablespoons 25 mL
liquid smoke
11Ú2 teaspoons garlic 7 mL
powder (or fresh garlic)
11Ú2 teaspoons ground 7 mL
pepper or 2 teaspoons (10 mL) whole black
pepper
Cover and chill for 24 hours.
Divide mix into four parts. Shape each into a compact eight inch (20 centimetre) log, and place each on a 12 x 18 inch (30.5 x 44 cm) piece of nylon net. Roll tightly and tie ends with string.
Place logs on a broiler pan with a rack and bake at 225 F (110 C) in oven for four hours. Remove from oven, take off net, pat rolls well with paper towel to absorb all excess fat and grease. Cool and wrap in foil, and refrigerate or freeze. This makes about three pounds (1.5 kg) of salami.
Spicy – Prepare as above except omit liquid smoke and pepper. Reduce garlic powder to one teaspoon (5 mL). And add:
3 tablespoons dry 45 mL
white wine
2 tablespoons 25 mL
chili powder
2 tablespoons 25 mL
crushed red pepper
1 teaspoon cumin 5 mL
Summer sausage
5 pounds 2.5 kg
ground chuck beef
5 teaspoons 25 mL
curing salt
21Ú2 teaspoons black 12 mL
peppercorns
21Ú2 teaspoons garlic 12 mL
salt or fresh garlic, minced
21Ú2 teaspoons onion 12 mL
salt
21Ú2 teaspoons 12 mL
hickory/smoked salt/liquid smoke
21Ú2 teaspoons 12 mL
mustard seed
Mix all ingredients together. Let stand 24 hours in refrigerator. Shape into three large barrel rolls. Bake on a broiler pan at 200 F (100 C) for two hours. Lower temperature to 150 F (65 C), and bake for six more hours. This cures the meat. Wrap in foil and store in refrigerator. It may be frozen also.
Curing ham and bacon
Boil:
4 gallons water 16 L
21Ú2 cups salt 625 mL
1 cup white 250 mL
sugar
1Ú2 cup freezing 125 mL
pickle (curing salt)
Freezing pickle looks much like salt and is available at your butcher shop or locker plant. Put this brine into a five gallon (20 L) crock and let cool entirely. Put in your pieces of pork, cooled completely, with bones removed.
It takes a week or so for the meat to cure. Put a plate on top, and a jar of water to keep meat under the brine at all times. Also, it is good to mix the meat or bacon, bringing the bottom pieces to the top, and the top ones to the bottom of the crock.
We used our bacon right from the brine. You can add liquid smoke to the brine to have a smoke effect. We never did hams ourselves. I’ve made bacon from beef brisket the same way. You might have to adjust your salt, depending on how much meat you have.
