Duck Jerky in the Jerky Gun

Jerky is a favorite here at the Haugen house.  We’ve enjoyed jerky from just about every animal we have hunted.  Smoking meat not only adds amazing flavor, but it can tenderize it, preserve it and tame it.  

If we end up with a “gamy” animal – due to what the animal was eating or what time of the year it was taken – we will most definitely make much of it in to jerky.  Be it bear, deer, elk, antelope or waterfowl, smoking the stronger meats makes them much more palatable.

Although I have experimented with numerous jerky recipes, smokers, chip flavors, cuts and techniques, I had never ground the meat and used a “jerky gun.”  This Christmas, we got a Cabela’s Jerky Blaster and put it to work on a bunch of mallards taken near our home on Christmas Eve.

As a recipe developer I am always trying out new gadgets and recipes.  I like to make the most of my experimentation so I did 3 different brines for the duck.  Not knowing how the ground duck would lay on the smoker racks, I opted for using a fine mesh jerky rack along with my cookie cooling racks.  Because jerky guns use ground meat, there is more of a risk for improper cooking with this method.  The meat must get to 165º to be properly smoked.  This being my trial run with this method, I used my oven at 170ºF to assure a steady temperature instead of using my smoker.

We were thrilled with the results of this first run with a jerky gun.  The jerky cooked faster in the oven but it retained its chewiness.  The smoke flavor wasn’t missed as the bit of liquid smoked added to the brine gave it the traditional smokey flavor.
On the next go around I’ll see how the jerky works with the racks in the smoker and give it a go in my Camp Chef Smoke Vault.

Duck Jerky with Cabela’s Jerky Blaster

  • 2 pounds ground duck
  • 2 teaspoons canning salt
  • 1/4 cup brown sugar
  • 1 teaspoon liquid smoke
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated/powdered garlic

1 – Skin ducks and remove all breast, leg and thigh meat cleanly from bones, tendons and ligaments (some of these pieces are very small but it doesn’t matter as they will all be ground-up).  
2 – Grind ducks on finest grinder plate or pulse in a food processor until ground.  Add remaining ingredients and stir well.  
3 – Refrigerate 12-24 hours.  
4 – Set up jerky gun and have all racks lightly greased with cooking spray.  Place racks on foil covered baking sheets if desired (I found this wasn’t necessary as there were no drippings.)                                                                                                                                                5 – Place cold meat in jerky gun and squeeze out strips of desired length.  It is helpful to use the spine of a knife to stop the flow of meat from the jerky gun.
6- Place racks in a pre-heated 170ºF oven and cook 45 minutes.
Remove racks, flip jerky strips and return to the oven for an additional 45 minutes or until jerky reaches desired doneness/texture.  We like our jerky dry so a few of our batches slow-cooked up to 3 hours.  
7 – Refrigerate or freeze jerky for long term storage.

 

 

 

 

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

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STS Smoked Salmon Extras – Bruschetta & Pate

The February edition of Salmon, Trout, Steelheader Magazine is currently at print.  My cooking column focuses on a tasty, spicy, sweet smoked salmon recipe using a dry brine.  Tasty on its own, this particular smoked salmon recipe lends itself to other delicious presentations (from our book Cooking Salmon & Steelhead).  Once you have had your fill of the fish right out of the smoker, try adding it to something new.

And if your batch of smoked salmon turns out a little dry or a bit oversalty, you may even like it better when added to something else.  Trial and error is how I come up with lots of my recipes.

 

 

 

 

Smoked Salmon Bruschetta

  • 1/2 cup smoked, flaked salmon or steelhead
  • 1/2 cup diced tomatoes
  • 1/4 cup fresh basil, chopped finely
  • 1/3 cup pine nuts
  • 3 cloves whole garlic
  • Olive oil
  • 1 baguette, a firm loaf of bread works best in this recipe

Work fish into tiny flakes, certain all bones are removed, set aside.  In a small bowl, gently mix tomatoes, basil and pine nuts.  Cut baguette into 1/2″ slices.  Peel the garlic and rub firmly on each side of the baguette slices.  Brush both sides of each slice of baguette with olive oil.  Place on oven safe rack, putting tomato mixture on each slice of bread.  Place salmon evenly on each piece around the tomato mixture.  Broil on high for 1-3 minutes, watching closely.  The bruschetta is done when the pine nuts and the baguette are golden brown.  The bruschetta can also be toasted on an outside grill.

Smoked Salmon Pate

  • 1 cup smoked salmon or steelhead
  • 6 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 3 tablespoons lemon juice
  • 1 tablespoon Worcestershire
  • 1 tablespoon horseradish
  • 1 teaspoon paprika
  • 2 tablespoons chopped onion or 1/2 teaspoon onion powder
  • 1/3 cup fresh parsley

Work fish into small flakes, certain all bones are removed.  Blend all ingredients in food processor.  Garnish with fresh parsley.  Serve with crackers, toast points or bagel chips.

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Search Inside – Cooking Game Birds by Scott & Tiffany Haugen

FRONT COVER

BACK COVER


SAGE ROASTED TURKEY

STUFFED TURKEY MEATLOAF

TURKPHEASQUAIL

CHIPOTLE TURKEY SALAD

TURKEY JERKY

 

BBQ BRINED PIGEON

GROUSE WITH SAUSAGE

PIE CRUSTED GAME BIRDS

CLAY POT DUCK ROAST

ASIAN DUCK NOODLE SALAD

GOOSE SCHNITZEL WITH CAPER GRAVY

PEKING STYLE DUCK

GO TO http://www.tiffanyhaugen.com/ to buy this book – as always the SHIPPING IS FREE!  Or send a check or money order ($20.00) to Haugen Enterprises, PO Box 275, Walterville, OR  97489.

 

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Cooking Game Birds – Browse Waterfowl Chapter

It’s here!  Cooking Game Birds by Scott & Tiffany Haugen, is on sale on this website.  Enjoy a look at some of the recipes from the Waterfowl Chapter.

CLAY POT DUCK ROAST

ASIAN DUCK NOODLE SALAD

GOOSE SCHNITZEL WITH CAPER GRAVY

PEKING STYLE DUCK

TERIYAKI GOOSE JERKY

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Cooking Game Birds – Browse Upland Bird Chapter

It’s here!  Cooking Game Birds by Scott & Tiffany Haugen, is on sale on this website.  Enjoy a look at some of the recipes from the Upland Bird Chapter.

BBQ BRINED PIGEON

UPLAND BIRD CACCIATORA

GROUSE WITH SAUSAGE

JALAPENO STUFFED SNIPE

PIE CRUSTED GAME BIRDS

FLAT TUSCAN QUAIL

SMOKED PHEASANT

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Cooking Game Birds – Book Browse Turkey Chapter

It’s here!  Cooking Game Birds by Scott & Tiffany Haugen, is on sale on this website.  Enjoy a look at some of the recipes.

Sage Roasted Turkey

Stuffed Turkey Meatloaf

Turkey Cordon Bleu

Turkpheasquail

Turkey Marsala

Onion Potato Chip Strips

Slow-Cooked Turkey Legs & Thighs

Korean BBQ Turkey

Chipotle Turkey Salad

Cranberry Pecan Bites

Turkey Jerky

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Eugene Daily News Article Part 2

Living The Family Business Part 2

Beckie Jones, EDN  www.eugenedailynews.com  Friday, November 11, 2011

In Part One of this story we introduced you to Scott, Tiffany, Braxton and Kazden Haugen a unique and close family that has turned their love of the outdoors and hunting into a flourishing international media business. Having traveled the world and hunted game in places most of us have only read about may lead one to think of the Haugens as trophy hunters, but nothing could be further from the truth.

The Family that hunts together cleans and packs it out together.

As well known as Scott is for his hunting prowess and wisdom, Tiffany is equally well known for her books; her cookbooks. With recipes like Spring Bear Stroganoff, Kale Smoothies and Gluten Free Chocolate Zucchini Bread, these aren’t Rachel Ray style cookbooks, no offense to Rachel. Tiffany has nine books to her credit, covering everything from smoking game meats (Smoke It), to plank cooking (Plank Cooking), to her latest offering on how to use highly nutritious alternative flours called The Power of Flour. The entire family may bring home the bacon as it were, but Tiffany is the expert when it comes to “frying it up in a pan”.

Looking around the giant room in the family’s home, stuffed with bears, deer, antelope, rams, lions, a zebra, a peacock and several things most of us would have a hard time naming,

These mounts aren’t just trophies, they were meals.

Tiffany said, “We’ve eaten just about everything that’s in here.”

It’s important to the Haugens that they only hunt what they’re going to eat.

“That’s what we live off of. I don’t buy any domestic meat unless I’m doing recipe development or somebody wants pork tenderloin or something,” Tiffany said.

Tiffany develops her own recipes, from quick and easy to gourmet. But it’s not all about meat for her. A purist and a health nut, Tiffany’s blog and books include recipes for berry syrups, pickles, salsas and vegetarian cooking. She also writes about properly canning and freezing meats, vegetables, fruits and sauces.  Tiffany often works out of the family’s kitchen, doing recipe development for her upcoming cookbooks. Her kids and neighbors are her taste-testers, and she serves dinner several different ways most nights.

“We’re very fortunate to be able to just shop in the freezer – Elk, deer, game bird, pheasant, quail, chuckers, ducks, geese. This meat is organic, it’s free-range. It’s the best stuff for your body,” Tiffany said.  The family does all their own preparation, too.

Tiffany’s recipes are about more than just game – like this Honey Vanilla Blackberry Syrup.

“When you butcher it yourself, you’re the only one who’s touched it. When it comes time for cooking, you might have to add a little olive oil, but at least you’re adding a healthy fat, because most game is real lean meat. It’s nice to know that you did it all,” Tiffany said.  “Don’t go buy chicken if you’ve got venison in your freezer. Use it up. Even if you’re eating deer every night of the week, you can eat it so many different ways. We’re fortunate to have so much variety (here in western Oregon).” Tiffany said.

The dinner table conversation the family’s livelihood provides often centers on what it is they’re eating – Mom’s elk, Braxton’s zebra or Kazden’s wildebeest from Africa.

“So that becomes the favorite. Everybody at the dinner table is like, ‘Whose deer is this? or ‘Whose bear?’ It’s neat because they’ll try anything.” Tiffany said.

One of Tiffany’s favorite recipes mimicks the “turducken,” where a chicken is stuffed inside of a duck which is stuffed inside of a turkey. Tiffany puts her own spin on it with “turk-pheas-quail,” or something to that effect, and she packs sausage cornbread stuffing in between each layer of bird.

Braxton’s Zebra

“It was incredibly moist. It was the most amazing meat you’ve ever tasted. I wanted to put in a hummingbird, but it’s not legal to get those,” Tiffany laughed.

When they first tried zebra, “None of us wanted to like it, but it was so tender. You know when you get prime rib and it’s just fork-tender? That’s how it tasted,” Tiffany said.

“Minus the fat,” Scott added.

Aside from the zebra, some of the more exotic catches have included lions, rhinos and peacocks. Despite the family’s adventurous tendencies and taste buds, there’s one type of meat Tiffany has no plans to feature in her cookbooks any time soon. Recently, Braxton came home from a men’s get-together at their church, announcing he just tasted the best meat of his life.

Rotisserie Nutria.

For more information on the Haugen family business:

www.scotthaugen.com
www.tiffanyhaugen.com

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Eugene Daily News Article Part 1

Living The Family Business Part 1

Beckie Jones, EDN  www.eugenedailynews.com  Friday, November 10, 2011

Braxton, Tiffany, Kazden & Scott Haugen

If you would’ve told Tiffany and Scott Haugen back in the first grade that one day they’d be married and jet-setting around the world, they would have probably laughed at you, then went looking for cootie spray.  But that’s exactly the path their lives took, with a few minor detours.

Yes hunters, fishermen and outdoorsmen, this is THAT Scott and Tiffany Haugen.  To catch the rest of us up, Scott has been featured in dozens of shows in more than 30 countries in the past 10 years, tracking almost every type of game imaginable. Scott’s books on hunting and fishing are specialized by region and type of game, domestic to exotic. Scott also hosts a show on the Outdoor Channel called Game Chasers and his family is often featured hunting alongside him or stirring a pot with the latest catch. Often Tiffany completes episodes of The Game Chasers with unique recipes and cooking segments on some of her husband’s catches. Birds, deer, elk, bear and salmon are all covered in Tiffany’s books as she takes the meat from field to table, including cleaning, cutting and cooking.

How did these two kids from Walterville end up as arguably the power couple of Lane County?

“She lived about a mile up the road this way, and I lived about a mile down the road.”  Scott says with a characteristic smile.

Spending their elementary and junior high years in the same class at the tiny Walterville school, the two couldn’t exactly steer clear of each other, but hardly took notice either. They graduated from Thurston High School together, still distant friends. Scott earned his Bachelor’s degree at University of Oregon, and Tiffany earned hers at Oregon State. It was a get-together at the Lane County Fair with Scott’s cousin, who was also Tiffany’s roommate, that started the spark that has resulted in 22 years of marriage, 2 sons and hundreds of thousands of fans.

Before they were married, Scott told Tiffany that he wanted to move to Alaska and live with the Eskimos.  Finding they possessed kindred adventurous spirits, Scott and Tiffany moved to Alaska shortly after they were married.

“We lived a subsistence lifestyle in Alaska. All the game we took care of ourselves, and ate,” Scott said.

“You had to. There were no stores or anything. If you wanted to eat, you went and got your food,” Tiffany added.

Having fished and hunted with his family growing up, Scott relished the opportunity for a new venue where he could scope out different game.  After seven years in tiny tundra villages,

“We knew it was time for a change, and we thought, ‘Well, why not make the most extreme change we can?’”

So they did. To Indonesia. A 208-degree difference on the particular day that they signed their contracts with the school in Sumatra where they would be teaching.  For two kids growing up in tiny Walterville, their adventurous spirit had to come from somewhere, and they both agree it started right here.

“I grew up hunting and fishing here. And that’s one thing we get asked a lot – ‘You’ve been to all these cool places in the world. Why do you live here?’ (It’s) where we grew up, and we just like the outdoors. You can hunt and fish something every day of the year if the rain doesn’t bother you,” Scott said.

“We have the best in the country – the salmon and steelhead and trout and all the other fish, and all the birds and big game,” Tiffany said.

After spending 199 days straight (in Alaska) in negative 40, 50 and 60-degree weather with the wind chill factor, “I’ll take rain any day,” Scott said.

His first forays into what has become the family profession began with an article he wrote on sturgeon fishing on the Columbia River. Then Cabela’s called to offer him a guest-host position on its ESPN show. Today Scott writes more than 100 magazine articles a year for Cabela’s Outfitter Journal, and other hunting and fishing magazines. Together Scott and Tiffany have written and published dozens of books on hunting and cooking a variety of fish and game. The Haugens decide where they go and what they hunt for the show. But with Trijicon, one of the world’s biggest scope companies as his sponsor, Scott is on the big game track regularly.

“The western big game flavor, that’s what they want,” Scott said. “What everyone in the country wants to do is come out here and hunt deer and elk, but very few people get the chance to do that, so we take it to them on the tube.”

As little boys, the couple’s sons Braxton and Kazden, helped narrate and co-host Game Chasers. Now 11 and 9, respectively, they sometimes do entire segments of the show by themselves. Braxton has even started editing alongside the show’s producers, using professional software like Final Cut Pro.

Braxton & Kazden wielding their new (at the time) hunters safety cards

“They both have been shooting TV since they were like 2. (Braxton is) pretty dialed in. He’s been around it so much, he knows exactly what he needs to do. He’s very camera aware,” Scott said. ”And everything that they have hunted has been with TV cameras (rolling),” Scott added. “They usually have one or two TV cameras with them. So it’s not just one person in the woods, so it makes it much, much more difficult (to hunt).”

The couple said even though the boys miss out on some school when they head to work with Dad, “They’re learning how to work hard. It’s not just fun running around out there,” Tiffany said.

With both their parents holding Master’s degrees in education, the boys don’t exactly get off easy while away from the classroom. They’ve prepared their own Power Point presentations while on location, and shared them with the entire school upon return.

Braxton & Kazden in Africa

One year Braxton and Kazden held a Tiny Toy drive at their school, where they collected miniature action figures and tiny dolls before heading to Africa. They packed one suitcase full of 50 pounds of toys, and took them to remote villages, refugee camps and schools in Africa, handing them out to children whose eyes widened at the sight. Some of them had never even seen a toy. The boys took pictures while passing the toys out, and shared that, too, with the kids at Walterville School.

“Whenever we take the kids places, we try to get them in to experience the culture,” Scott said.

It’s rare enough to see a marriage last 20+ years, even more rare when the couple works together, but for this local family, it’s the family business and the shared love for the outdoors, hunting and nature that seems to be the key to familial harmony.

Tomorrow, in part two of our time with the Haugens, we go inside the family home and get a feel for why their books, shows and adventures are so popular.

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Canning Meat

Freezer full?  Enjoy lightning-fast home cooked meals?  Looking for a foolproof way to get fork-tender game meat every time?  The answer is canning meat in jars!  This time-tested, simple way of preserving game meat has been overlooked by many home cooks and hunters.  It takes very little equipment (pressure cooker, jars, lids) and only two ingredients (meat & salt).


By Halloween, we had been butchering, wrapping, freezing and smoking much of the seasons catch, the freezers were full so it was time to bring out the new pressure cooker from Cabela’s.  This All-American brand pressure cooker and canner can pressure cook huge portions of food and pressure-can up to 19 pints at a time.  It can also be used as a hot-water canner for things like jams and salsa.  For meat and many other foods, pressure-canning is the only safe way to go.  The result is well worth the effort as the meat can be eaten right out of the jar.  By the time it is pressure-canned, it is fully cooked and shelf-stable (no refrigeration or freezing necessary).  Added right from the jar to warm pasta, rice, gravy or BBQ sauce, lunch or dinner only takes minutes.  My boys love it because it’s a great protein source that is ready to eat, even they can put a dinner together without much prep.

When pressure canning anything, refer to the instructions on your pressure canner or an approved canning cookbook or home extension website.  DO NOT just make up your own recipes and can them, this is dangerous territory for experimentation.

 

 

 

 

The guidelines I followed here were from All-American.  For raw-pack meat, remove all fat and sinew and cube meat into 1”-2” cubes.  Fill sterilized jars with meat, leaving 1” headspace.  Add 1/2 teaspoon salt to the jar.  Wipe jar rim clean and place lids on jars.  Fill pressure canner with 1 1/2” to 2” water.  Add jars to canner and cover.  Heat canner until steam begins to escape from pressure vent.  Allow steam to escape for 7 minutes before adding 10# weight to pressure vent.  When canner reaches 10# of pressure, set timer for 75 minutes.  Adjust heat as needed to keep canner at 10# of pressure for the entire canning time.  After 75 minutes, turn off heat and allow pressure to drop to zero.  Once pressure has dropped to zero, remove jars and allow to cool at room temperature.  Check for seal.  If jars do not seal, eat meat immediately or store in refrigerator (eat within 3 days).

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

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Honey Vanilla Blackberry Syrup

Blackberries are everywhere in our valley during the months of August, September with some varieties still producing in October.  We love to hate these invasive brambles when clearing property or weeding the garden but come late-summer we pick all we can stuff into our mouths and into the freezer.  

We eat a lot of pancakes in our house… and by a lot, I mean at least 4 times a week.  The boys both know how to make them so not only do we enjoy them as a breakfast option, they make them any time they are hungry (and with boys, that is much of the time).  Keeping a container of homemade multi-grain pancake mix on hand at all times is a requirement in my kitchen.

With all those pancakes, I never liked the idea of drowning them in syrup.  We try to go easy on the syrup but also add fun toppings like whipped cream and peanut butter.  Our favorite topping is fresh berries but a close second is homemade berry syrup.  I call it syrup, but basically it is just cooked down berries with vanilla and a tiny bit of sugar added.  Berry syrup can be created with any type of berry, fresh or frozen.  It is so easy, it doesn’t even merit its own recipe.

In a small saucepan add some berries (okay for you bean-counters out there… I’ll say 3 cups).  Heat berries on medium-high heat until you hear a bit of a sizzle.  Reduce to medium heat and cook until berries are juicy (5-15 minutes depending on if they were fresh or frozen).  Add a bit of sugar or honey (2 tablespoons to 1/2 cup… depends on taste you are after) and stir until sugar is dissolved.  We don’t mind our syrup on the runny side but if you want to thicken it a bit, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and then slowly add it to the bubbling fruit.  Cook this an additional 5 minutes and it will be nice and thick.  Last, add 1 teaspoon vanilla or 1/2 teaspoon almond extract if desired.  Keep refrigerated or freeze for long-term storage.

Our native, wild blackberries… it can be ugly picking these things as they really scratch you up but oh, they are so delicious!

 

These are an amazing variety of “thornless” blackberries that my neighbor gave me a start of.  They are a hearty vine that is incredibly prolific with a long fruit-bearing season.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook and Twitter.  Enjoy!

 

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