Provided by Smokehouse Products Recipe by Tiffany Haugen Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild-game Read More...
Recipe by Marcus Weiner When we bring game home from the field, we will grind up to 50 pounds and store in one-pound packages of ground meat. Over the last few years, we have migrated from mixing the game meat Read More...
ROKMAN Extreme Combo Pack rokmangear.com ROKMAN produces a line of premium waterproof packs for the extreme outdoorsman. Featuring a patent-pending Quick-Change System, their Carbon Fiber Pack Frames are interchangeable and lightweight. The ROKMAN Extreme Combo Pack is the ultimate solution Read More...
6 steps to making your own moose, caribou, or deer jerky at home Blog and Photos by Melissa Norris Alaska’s moose, caribou, and deer make great jerky because their lean fat content aids in shelf life, therefore it makes a Read More...
A smokin’ twist to a classic elk steak recipe! By Smokehouse Products When it comes to smoking meats or fish, the Big Chief and Little Chief smokers are household names. Well, now there’s the Smoke Chief which is a cold-smoke generator Read More...
Alaskan Smoked Porter Spicy Moose Steak Chili Recipe by Alaska Brewing Company Serves 8 Ingredients 2 lbs. moose steak 1 bottle of Alaskan Smoked Porter 2 cans tomato soup (10 ¾ ounces per can) 1 large can of chili beans 1 large Read More...
Cold-Smoked Elk Steaks by Levi Strayer of Smokehouse Products A smokin’ twist to a classic elk steak recipe! Elk tenderloin and backstraps often produce the best steaks around our neck of the woods, so when it came time to dig Read More...
Elk Landjæger Sausages by Vancouver, BC Restaurant Owner Lena Clayton for Bradley Smoker Landjæger is a dried sausage, commonly made with beef and pork. It’s good as a travel snack, because it doesn’t need to be refrigerated making it great Read More...
Mac’s Blacktail Chili and Fiesta Rice Recipe and Photo by Marcus Weiner Serves 6 Chili 1 pound of ground blacktail (I grind my deer, adding about 10% beef suet) 1 medium onion 1 tbs of minced garlic 2 tbs olive Read More...
Moose Pastrami Reuben from Melissa Norris Makes 2 servings We swtich up the traditional reuben here with an Alaskan twist. Our good friends the Lundales had an “emergency thaw,” which means they had a few packages of moose pastrami to Read More...
Blacktail Deer, Egg Noodle and Harvest Vegetable Soup By Marcus Weiner Serves 8 Deer preparation: 2 pounds cubed deer meat 1 can diced tomatoes 16 ounces beef broth Put all ingredients into a crockpot on low and simmer 4- to 6 Read More...
BBQ Mooseballs by Cristy Bishop The smell of these wafting through the house when they are cooking brings everyone to the kitchen asking, “Is dinner ready yet?” In addition to family dinner night, they make a great freeze-ahead dish, and Read More...
Smoked Moose Brisket Sandwich with Horseradish Sauce by Wayne Norris Smoking a brisket can be time consuming, but the family can eat it for a week reusing the sliced meat in a variety of ways. In this case we made Read More...
Bacon-Wrapped Ptarmigan by Wayne Norris This is a very simple recipe that anyone can make. It is always a crowd pleaser and a great way to showcase Alaska’s state bird—ptarmigan. For the best outcome dress your birds in the field Read More...
Carne Asada Deer provided by Wayne Norris Ingredients: 2 lb. Sitka blacktail deer roast 1/3 cup white vinegar 3/4 cup soy sauce, low sodium 1/2 cup olive oil 1/4 cup lime juice zest of two limes 2 garlic cloves, chopped fine 1/4 Read More...