Meatalicious
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My name is Christer and I live in Sweden with my wife, kids and dog.
I love hunting , good food and barbecue. But there are so much more then just barbecuing the meat. Smoking bacon, Beef jerky, Making sausages....u name it.With this blog I like to share my experiments and results. Good and bad. I hope my photos makes u a little bit hungry though.
Meatalicious
2y ago
Swedish version:
Har i flera år funderat på att bygga en egen rök. Har även en liten rök sedan ett par år som fungerat bra för ändamålet men lite trång när fler och sörre bitar ska rökas. Temperaturen på en liten är också lite svårare att hålla stabil. Ville ha en rök som kunde ta ett antal större bitar utan problem. Även en mindre gris eller lamm t.ex.
Varmrök kändes bekvämt och fungerar snabbt och bra på det mesta men hade även funderingar på en kallrök eller en kombination av dessa.
Nu blev det slutligen en varmrök som visserligen skulle kunna nyttjas som kallrök med vissa justeringar ..read more
Meatalicious
2y ago
Who doesn´t like some tasty Bacon ? I do for sure.
Pancetta is the cold cured type of Bacon. One of my favorites .
Smoked Bacon is for sure tasty but Pancetta I think having more nice flavors and no smoke taste sometimes taking over.They are both favorites for sure . Bacon always is .
This was a new Pancetta recipe I had to test. Seemed pretty simple and fast to make.
This was needed:
- A nice piece of pork belly . This was about 3 kg . Cut it in 2 pieces.
- Nitrite salt
- Mixed peppers 3-5 different. Not to hot for me this time..
- Mixed herbs. This time Crushed Jun ..read more
Meatalicious
2y ago
Had to test making some Duck Prosciutto
No good access today hunting my own ducks so had to buy some nice duck breasts from the grocery store this time.
The meat was covered in Nitrite salt and mixed spieces and peppers in a plastic bag for 3-4 days in the refrigerator to make sure salt penetrating the meat and some of the liquid disappearing from the meat.
I use 8-10 % salt compared to the meat weight. A ready mixed Nitrite salt.
After a few days I wash the meat with cold water to remove salt and spieces.
Dry off the meat with a clean towel and then cover the meat again with some ne ..read more
Meatalicious
2y ago
Cooking in the oil:
This is a dish I always want to east when visiting Spain.
Gambas A Ajillo ( Shrimps, a lot of garlic and Chili pepper bathing in hot boiling oil )
Ingredients for 5 persons:
Shrimps In this case 30 big Tiger Shrimps
Garlic 15 garlic cloves fine sliced
Chili pepper 2 chili fruits cut in pieces
Parsley As garniture on top as green as u like it to be
Oil 5 dl In this case a virgin olive oil
Salt a few pintches
Pepper 1 tbl spoon crushed black pepper
Bread Rustic bread to dip with
First make sure the shrimps are ..read more
Meatalicious
2y ago
Cutting Breasola video:
Moose Breasola worked out just perfect. Just wonderful !
Same process as for the Beef Breasola I usually make.
For this I used a nice 1,5 kg rump-steak (Fransyska) piece from a moose.
Clean the meat from any blood, fat and membranes etc.
Then time for the curing process.
For the cure I used:
Nitrite salt 1,5 dl
Black pepper 1 dl
Mixed herbs/spices 0,5 dl
Garlic &n ..read more
Meatalicious
2y ago
Vilma The Hero this night
Late Monday evening.
I just closed my eyes and was about to sleep when the phone rang.
What´s happening ? Somebody dying or what? The clock was around 23:30 in the evening/night.
I jumped up and ans ..read more
Meatalicious
2y ago
This is the favorite jerky everybody I know wants to have. My own mix.
Used to be a secret until now..... Try it u won´t regret it.
There are plenty of different jerky recipes out there for sure. Some good some not so good.
This is sooo good I can assure u . U get the perfect mix of sweetness, saltiness, heat , acidity and the fantastic umami(meat taste).
The tastes exploding and sings nicely in your mouth and last for a very long time.
Perfect snack with a cold beer but also perfect when u start getting hungry. Kills all hunger feeling and u can las ..read more
Meatalicious
2y ago
Check film:
Vilmas first Roe Deer
The last weekend for the season to hunt Roe Deer, January 2017.
My Wachtel dog Vilmas first Roe Deer.
A nice memory ..read more
Meatalicious
2y ago
Had to try making some deep fried Tiger Shrimps.
Found some nice big shrimps in a local Chinese store close to my office.
Have to go there more times. A lot of interesting food there for sure.
This is the ingredients u need for this:
Shrimps 1 kg, about 50 big shrimps
Rapeseed oil in this case or other , 1 litre
Flour 4 dl ( Gluten free works good )
Salt 5 tbsp
Baking soda 1 tbsp
Corn flour 2 dl
Sour milk / yogurt 5 dl
Eggs 2
Paprika powder 5 tbsp
Garlic powder 3 tbsp
Onion powder 3 tbsp
Blackpepper crushed 2 tbsp
Cayenne pepper 2 tsp
Make sure the shrimps are unfrozen.
Start p ..read more