Tag: #Hi Mountain

Stuffed Smoked Turkey Breast Recipe, Easy with Hi Mountain Seasonings

Posted on by Dave Barus
  • This recipe produces a moist and tender breast that’s absolutely scrumptious.

By Karen Lutto

With spring turkey hunting season kicking into high gear all around the country, successful gobbler getters looking for a delicious new way to prepare their turkey breast should try this Stuffed Smoked Turkey Breast recipe from Hi Mountain Seasonings. It’s easy.

“A lean wild turkey breast can be difficult to prepare without it coming out on the dry side,” said outdoor writer Bob Robb, an accomplished turkey hunter. “That’s why they’re often turned into fried turkey nuggets. This creative recipe from Hi Mountain Seasonings is a game-changer. It produces a moist and tender breast that’s absolutely scrumptious. It’s easy and sure to please family and friends.”

The recipe is centered around two popular Hi Mountain Seasonings products – the Hi Mountain Seasonings Game Bird and Poultry Brine Kit and Hi Mountain Seasonings Rib Rub. The Game Bird and Poultry Brine Kit is a mixture of salt, sugar, brown sugar, sodium nitrite (.85%), maple syrup, caramel color, and less than 2 percent glycerin added to prevent caking. Each brine package contains two packets of the mix, which make one gallon of brine, for a total of two gallons of brine (two brine bags are included), and easy-to-follow instructions. It has a suggested retail price of $9.99. Hi Mountain Seasonings Rib Rub features a blend of paprika, dehydrated garlic, salt, dehydrated onion, honey granules (refinery syrup, honey), black pepper, mustard, silicon dioxide (for anti-caking), cayenne pepper, and soybean oil (refined to be allergen free). It comes in a 10 oz. bottle, with a suggested retail price of $10.99.

Stuffed Smoked Wild Turkey Breast Ingredients:

  • 2 skinless wild turkey breasts
  • 1 packet Hi Mountain Seasonings Game Bird and Poultry Brine Kit
  • Hi Mountain Seasonings Rib Rub
  • 1 apple, peeled and cubed
  • 1 onion, peeled and cubed
  • 4 tbsp butter in four 1-tbsp slices
  • Olive oil

Directions:

Brining: In a non-metallic bowl, mix one pouch of Hi Mountain Seasonings Game Bird and Poultry Brine with one gallon of water. Add six cups of ice to the brine. Place the brine bag in a large pot and add the turkey breasts, breast side down, to the brining bag. Pour the brine mixture over the turkey, then place the turkey breasts in the refrigerator to brine for 24 hours.

Roasting: Remove the turkey breasts from the brining bag, rinse under cold, running water, then pat dry with paper towels. Air dry the turkey breasts for at least 30 minutes.

While the turkey breasts are air-drying, cube the peeled apple and onion. Lay the turkey breast flat on a cutting board. With a sharp knife held parallel to the board, cut a pocket into the turkey breast, leaving a section uncut – like a hinge – on the thicker side of the breast. Stuff half of the cubed apple and onion inside the pocket of the first turkey breast and season the mixture with Hi Mountain Seasonings Rib Rub.

Place two 1-tbsp slices of butter on top of the apple/onion cubes inside the turkey breast pocket. Fold the turkey breast over to seal the pocket. Brush both sides of the turkey breast with olive oil, then season all sides of the turkey breast with Hi Mountain Seasonings Rib Rub.

Repeat with the second turkey breast.

Preheat a wood pellet grill that has a smoke/grill option to 200 degrees. Smoke the turkey breasts for 30 minutes. After 30 minutes of smoking, increase the heat to 350 degrees and continue grilling until the turkey reaches an internal temperature of 165 degrees. Remove the turkey breasts from the grill and let them rest for 20 minutes before slicing and serving.

Please note: A meat thermometer is an essential tool for this recipe.

This mouth-watering recipe is just one of the many free recipes found on the Hi Mountain Seasonings website, www.himtnjerky.com. HMS is America’s premier manufacturer of kits for homemade jerky and sausage, Western-style seasonings, bacon cures, snackin’ stick kits, dressings & dips, delicious recipes for meat, fish and fowl, and much, much more. Why not check it out today?

More about Hi Mountain Seasonings: Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991 and is America’s premier manufacturer of homemade jerky and sausage kits. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its jerky cure & seasonings, Western-style seasonings, bacon cures, snackin’ stick kits, dressings & dips, and much, much more. The company also offers field dressing and prep and cooking tools. For additional information, write Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or visit the company website at www.himtnjerky.com.

 

Wild Turkey Pastrami

Posted on by Dave Barus
  • Have you tried making your own wild turkey pastrami?
  • It’s easy and delicious.
  • You just need a smoker or pellet grill and the simple Hi Mountain Seasonings noted below.

By Karen Lutto

Ingredients:

Directions:

  1. Mix one pouch of Hi Mountain Seasonings Game Bird & Poultry Brine Mix with 3 1/2 quarts of water. Add the wild turkey to the brine and refrigerate for 7 days.
  2. After refrigerating for 7 days, remove the wild turkey from the brine and rinse thoroughly. Soak the wild turkey in a water bath for two hours, changing the water once during this process. Remove the wild turkey from the water bath and dry it with a paper towel.
  3. Place the wild turkey on a rack to air dry for one hour.
  4. In a small bowl, mix the Hi Mountain Seasonings Garlic Rub and coriander. Liberally coat all sides of the wild turkey with this mixture.
  5. Set the smoker or pellet grill to 200 degrees F and place the wild turkey in it. Once the turkey’s internal temperature reaches 165 degrees F, remove it from the smoker.
  6. Place the wild turkey on a large piece of tin foil. Pour the beef stock on top of the wild turkey and seal the foil tightly around the wild turkey.
  7. Place the wild turkey back into the smoker and steam for another 30 minutes.
  8. Remove foil-wrapped wild turkey from the smoker and carefully take the roast out of the foil.
  9. Let the wild turkey pastrami rest for 20 minutes before slicing and serving.

Note: Use a meat thermometer to make sure the internal cooking temperature has reached 165 degrees F.

 

How to Prepare and Smoke Black Bear Backstraps

Posted on by Dave Barus
  • I like Simple
  • We all Like Delicious
Dennis Ferraro downed this healthy black bear in Belfast, NY, with one clean shot, using a Browning BLR-81 lever-action .308 caliber rifle and 150-grain Federal Fusion boattail bullet.

By Forrest Fisher

Across the country where black bear hunting is allowed, harvesting a black bear means more than just a fabulous rug. Bear meat is delicious and healthy when properly cared for in the field and during transport and storage. Generally, bear meat tastes similar to venison – it’s wild uncontaminated red meat, though it is often a little sweeter than meat from deer or elk. It has a dark red color, and in terms of texture, it’s close to pork, though with a slightly coarser grain. 

Like deer, elk, or wild boar, one of the tastiest cuts of black bear is the back strap. Smoking is one of the most delicious ways to prepare a black bear back strap.  

To make it easy, try using the new Smoked Bear Loin Roast Recipe from Hi Mountain Seasonings featuring their Rib-Rub. Reading the label’s contents, I savored the flavor just thinking about the ingredients in this proven blend of spices: paprika, black pepper, salt, mustard, cayenne pepper, soybean oil, honey granules (refinery syrup/honey) and dehydrated garlic/onion. All set to go, this packaging makes tough jobs so simple that all you have to do is set up your smoker. 

The process is simple. You’ll need one trimmed black bear back strap, one can of coffee beer ( I use my favorite dark IPA), the Hi Mountain Rib-Rub, canning salt, fresh ground coffee, ½ cup maple syrup and your smoker or pellet grill. Again, make sure to trim any fat from the back strap. When done, place the back strap in a nonporous container like a clean kitchen mixing bowl or storage container large enough to hold the meat. Add the beer and marinate it in the refrigerator for a couple hours. Remove and pat dry with a paper towel. Next, apply yellow mustard to all sides of the meat. Mix some canning salt with the Hi Mountain Seasoning Rib-Rub mix and ground coffee in a separate bowl. Liberally apply this mix to all sides of the meat and place it in a nonporous container. Cover it with plastic wrap and place it in the refrigerator for 3-4 hours. Remove from the fridge and let it sit at room temperature for an hour. Preheat the smoker or the smoker pellet grill to 250 degrees toward the end of that hour. 

Coat the smoker rack with olive oil and place the bear meat in the smoker/pellet grill. During the smoking process, use a kitchen brush to glaze the roast with maple syrup on the exposed sides of the roast. Smoke it until the internal temperature of the roast hits 160F. Use a digital thermometer.

Slice it thin. Enjoy!

I use the same process to smoke deer, boar and elk meat. Located in the heart of Wyoming, the cost of a 10-ounce shaker bottle of Hi Mountain Seasoning Rib-Rub is $10.99. You can find it at grocery stores and outdoor retailers nationwide, but I buy it online at www.himtnjerky.com or you can call toll-free 1-800-829-2285. They never have out-of-stock issues. While you’re online, check out the dozens of other free delicious wild game recipes and their unique types of spices, rubs, seasonings, sausage and jerky kits that are ready to go.

I like simplicity.

Note: This bear was taken by Dennis Ferraro in Belfast, NY, using a Browning BLR-81 lever-action .308 caliber rifle equipped with a Leupold 3-9X Vari-1 set at 6X. Ferraro favors the 150-grain Federal Fusion boat-tail bullets, adding, “They are accurate, affordable and have proven themselves on other big game for him many times before. I bought my gun and my ammo from a retailer in Hamburg.” The 265-pound black bear was downed with one shot from Ferraro’s rifle. The male bear claws measured about one and one-half inches in length, and the paws were about six to seven inches across. The most prominent teeth on the magnificent black bear were about the same length as the claws. (L to R below) Ferarro was hunting with the father/son tag team of Rob and Bob Ciszak, and Adam Wojnowski.