Specialty Meats and Gourmet

  (Hudson, Wisconsin)
Your Best Source for Locally Raised All Natural and Organic Meats
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New Product Arrivals

Spring was here and now she is messing with our minds - no I am not talking about my wife!

 

We recently added a ton on new items to our retail store and they will soon be added to our website and this store as well.

 

New to our retail store are:  Forever Herbs - Jalapeno Compotes, 3 types of salsa ranging from mild to super hot - they are produced in Duluth, MN, Chocolate covered Bacon Bars and Chocolate Carmel Stout Bars - produced in Chicago, IL, Wisconsin produced Charcoal, River Falls produced Sheep Cheese - Somerset Cheddar and Dante (compares well to an Aged Monchego), 3 types of gourmet ketchup from Milwaukee, WI, Dried Garlic from the local Amish Farms, Locally produced Maple Syrup - A hot item as it is in short supply this year.  

 
 

We are in the Midst of Slaughter Time!!

Coming in over the next few weeks we will have a plethera of fun and interesting locally raised meats.

Red Venison - Red Stag Acres - Ground, Shoulders, Tenderloins

Red Venison - Bur Oaks - Jerky, Flanks, and Briskets

Elk - Minnesota Coop - Denver Legs, Shoulders, Shanks, Ground, Patties, Summer Sausage, NY Strips, French Racks

Alpaca - Princeton, MN -  Ground, Brats, Snack Sticks, Primals

Lamb and Goat - WI - a huge variety of local products.

 

 
 

Knife Sharpening

Have you ever tried to find someone that can sharpen household and professional knives - it is darn near impossible.  I am looking for someone who can do this for our customers in the Minneapolis/St. Pual, MN area.  Any help is greatly appreciated.
 
 

Easter Dinner

Easter Dinner

This year we made it our mission, that everything on our Easter Dinner Table would be from a local source and we considered local as being produced in Wisconsin or Minnesota.

Lamb Chops (Shepherds Song Farm - Downing, WI) topped with Wild Plum Schnapps (Picked in  Webster, WI - produced in my basement)

Beet Napolean - Choggia and Golden Beets from Dragsmith Farms - Barronett, WI

Bella Vitano Raspberry Cheese - Plymouth, WI

Deviled Eggs - Local Egg Producer in Hammond, WI

Cheesecake - Made by a local Artisan Producer and topped with Bee Free Honey - Minneapolis, MN (Reduced Apple Cider)

Other Items that dotted our table were - locally raised apples and homemade biscuits with Wild Grape Jam, locally produced wine and beer.

Needless to say it was really Yummy!

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Popover Recipes - Basic

Basic Popover Recipe

My wife and I were very naughty last night - See we got a popover pan for Christmas and have used it only a few times.  Last night we got the idea to make some up.  We made a double batch and ate every single one of them for dinner.  We made a variety of compound butters, flavored whipped creams, and even topped a few with chicken parmesan.  So no we did not have them without something.  Below find my grandmothers not so secret recipe.

1 Tsp Unsalted Butter - Melted and Cooled

1 tsp. at room temperature for the pan - do not use non stick spray

Just under 1 C of All Purpose Flour

1 1/2 tsp. Sea Salt - through Grandma likes Table Salt

2 Large Eggs - Room Temperature - Important

1 C Whole Milk - Room Temperature - Important

Preheat Oven to 400 Degrees F.

Rub 1 tsp. of softened butter all over popover pan - set aside.

Place all ingredients in a blender and process for 15 seconds, turn off blender, scrape edges and then blens for 15 more seconds.

Divide batter evenly between the cups of the popover pan, each should be a 1/3 to 1/2 full.  Bake in the middle of the oven for 40 minutes.  Romve the popovers to a cooling rack and pierce the top with a knife to allow steam out.  Serve Warm.

This recipe should serve at least 6 normal people or in my case 2.

We love making compound butters with local maple syrup, local honey (Buckwheat is the best), Cinnamon and sugar, and have used these instead of bread for creamed peas, cream chipped beef, beef strganoff, etc.

 
 

Tornado Sirens

Ever wonder why tornado sirens go off - we do!  It is sunny, a bit breezy and not a cloud in the sky.  On the news they reported a tornado watch until 11:00 PM for pretty much most of Minnesota and parts of Wisconsin.  The SIRENS went off for 2-3 minutes - now what do we do - hide in the basement until midnight. Hmmm!
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Side of Beef or Whole Pig, Lamb, Etc

Is it a good deal to get a Side of Beef, Whole Pig, etc.

You need to educate yourself prior to purchasing a whole beef, side of beef, whole pig, whole lamb, etc.  It is almost like buying a car - do your research, talk to a local butcher about cuts, talk to the farmer about cuts, ask for prices up front, estimated yields, any additional costs that would be involved - labeling, vacuum packaging, fresh or frozen, pick up or delivery.

I spend a lot of time educating folks on the cuts to get when purchasing whole and 1/2 carcass animals.  From ground chuck to Bone in Steaks, roasts, stew, tallow, tongue, kidneys, livers, etc.  If you feed a raw diet to your pets you will make out like bandits as you will obtain a higher yield of the carcass than most could think of. 

If you are looking at buying a whole carcass - do the research first.  Feel free to contact me if you have questions.

 

Stillwater and Channel 5 News

I Got Interviewed

To think, I was out on deliveries in Stillwater and Channel 5 News stopped me and asked a bunch of questions - I failed to spell my Simple first name (Steve) and was put on the air last night as Teve.  At least I was on the news for something positve and not negative - seemws that is all we see lately on the news - how bad everything is.  We need some good news sometime as well.

 
 

Saturday in the Hudson Store

Saturday at Specialty Meats and Gourmet

Feel free to stop in and visit our retail location in Hudson, WI this Saturday.  We are located across the street from Fleet Farm.

We will have free samples the entire day.

All Flavors of Croix Valley Steak Sauce - Produced daily in our store

Smoked Goose Breast - Free Range, All Natural from South Dakota

Blackberry Compote and Cream Cheese

Air Dried Summer Sausage - Dried a minimum of 28 days - Produced from Wisconsin Raised All Natural Beef - Madison, WI

Bella Vitano Raspberry - Aged Cheddar Cheese soaked in New Glarus, WI Tart Raspberry Ale

Blues and Brew - Summit Winter Blue Cheese - Cave Aged in Fairbult, MN and washed with Summit Winter Ale - On Special this weekend for $7.95/# - Cut to order.

Feel free to stop by and try some great tasting cheese and cured meat products.

Have a Great weekend and Drive Safely.

PS - A lot of gawkers in Stillwater - hard to drive down there with the bridge closed.

 

 

 

 
 

Caramelized Bacon - Update

Caramelized Bacon - Update

Brought the temp on the smoker to 250 degrees and added Maple Wood to the fire (you need to keep an eye on the smoker at this time as Maple along with Birch burn very hot).

We put the Applewood Smoked Bacon on a dispossable aluminum tray with holes in it and smoked/baked the bacon for 10 minutes.  We then added a sprinkling of brown sugar and a dusting of Cayenne Pepper on half and Habanero Pepper on the other half.

Once the brown sugar has melted and the bacon is crisp to you liking, take it off the smoker and let cool, before digging in - hot melted sugar burns!!!

Enjoy!

 

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Caramelized Bacon

Caramelized Bacon

Today we are using the smoker again and will be double smoking a locally produced Applewood Smoked Durok Bacon, then topping it with light brown sugar and a light Sprinkling of Cayenne Pepper.

We have found this caramelized bacon to be a great addition to breakfast, and something special on your favorite club house sandwich or my favorite the BLT. 

I cannot wait for the farmers market to open!!! 

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Smoking Local Durok Pork Shoulders in our New Smoker

Smoked Boneless Pork Butt/Shoulder

(remember the Pork Butt or Boston Butt as it is refered to comes from the shoulder and not the leg.  The leg of a pig is refered to as the ham. 

Today is the first day working with our newest addition to our Retail Store - A Texas Style Smoker made in Hudson, WI.

The smoker has a side box so the heat and smoke can be adjusted at the touch of a finger on the vents and the temperature will stay quite consistent. 

We are working with Compart Durok Pork Boston Butt - which comes from Western Minnesota off of Compart Farms - Nicollet, MN

Temperature of the smoker will be held at a consistent 235-250 degrees.  We will be using locally produced cherry wood from a local cabinet maker who only buys his wood from local producers mainly in Wisconsin.  The Boston Butts were dry rubbed with a seasoning mixture developed by a local chef.

We are smoking close to 60# of Boston Butt for a next door business for their Customer Appreciation Day which is tomorrow.

   

 
 

Bacon Jam

Bourbon Bacon Jam

 

 

2# Berkshire No Nitrite Applewood Smoked Bacon – cut into 1” Pieces

 

1 Large Vandalia Onion – cut into ¼” pieces

 

¼ C. Croix Valley Steak Sauce – Original Or 3 Tbs. Sorgum

2 Cloves Garlic – Finely Minced

 

¼ tsp. Allspice

 

¼ tsp. Cinnamon

 

1/8 tsp. Fresh Grated Nutmeg

 

1/8 tsp. Ground Cloves

 

1 tsp. Dry Chipotle Powder

 

½ tsp. Smoked Sweet Paprika

 

½ C. Strong Brewed Coffee

 

¼ C. Apple Cider Vinegar

 

½ C. Bourbon

 

¼ C. Pure Maple Syrup

 

 

In a large skillet over medium heat saute’ bacon until it begins to crisp and caramelize around the edges.  Remove from heat and drain.  Pour all but two Tablespoons of the drippings from the pan, reserve drippings for later uses in other recipes.

 

Lower the heat to medium-low and add the onion and Croix Valley Steak Sauce or Sorgum.  Sautee until the onions are well caramelized, about 20-30 minutes.  Add the garlic and spices and saute’ an additional 5-6 minutes. 

 

 

Add the liquid ingredients and the bacon to the pan.  Increase the heat to medium high and bring the mixture to a boil, cook for 1 minute, then reduce heat to low and simmer for about 2 hours.  Make sure to check the mixture every 15 minutes.  If the mixture becomes dry, add a few Tablespoons of water. The finished mixture is most desirable when it is moist and very sticky.

 

 

Let the mixture cool slightly, then place in a blender or food processor and pulse about 20-30 times or until it reaches your desired consistency.  We found that a semi chunky consistency allows it to stay on burgers and sandwiches easier.

 

 

Store in an airtight container for up to 14 days, or pack into freezer containers or vacuum seal and freeze - we recommend not keeping it in the freezer longer than 3 months. 

 

 

We have served this condiment both hot and cold on a variety of different burgers and sandwiches.  Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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