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  • The Northern Shooting Show 2017

    Show: The Northern Shooting Show 2017

    When: 6 - 7th April 2017, 8:30am-4:30pm

    Where: Yorkshire Event Centre HG2 8NZ

    The Northern Shooting Show caters for the experienced shooter, as well as those just embarking on a lifelong passion for all things that go bang. They will have everything covered for those interested in sporting, trap, game, wildfowling or decoying.

    Once you've got the meat after a days shooting, it is often the case that it is stored away in the freezer and people don't know what to do with it all, which is where we come in!

    This will be our second time at the show and the organisers have lined up a great weekend of events and demonstrations with the show getting bigger year on year.

    We will have our full range of Game Seasonings, Burger Mixes, Skins and Cures as well as our most popular Italian Mincers, Stuffers and Slicers.

    Entrance to the show is just £13 on the day or £10 if you Purchase an early bird ticket through their website.

    For more information and details about the show visit The Northern Shooting Show Official website.

    See you there!

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  • Probe Thermometers Guide

    There is something about a little blue sky that makes the thought of a glass of wine, a proper glass that makes a significant drain on the bottle, seem a million times more desirable when balanced perfectly on the shelf of the BBQ!

    BBQ Hamburger Flame

    There is a lot of pressure these days on the BBQ chef! There are so many customers, each with their own requirements. There is the worrier, not happy about the idea of eating under cooked food they prefer to make do with something nuked so hard to resemble shoe leather. Then the gung-ho, give-it-me-raw, a-bit-of-blood-never-hurt-anyone customer who prefers steak still mooing and chicken still clucking.

    Then there are all the preparations needed for a really successful summer sizzle, the marinades, the homemade burgers, the enormous piles of sausages (mine’s a merguez!), the steaks, the dressings! Having gone to all that trouble one tool is completely indispensable.

    What you need is a good probe thermometer. They are a joy, taking all the worry out of the job. There are lots of reasons why having this baby in the cupboard is an absolute must.

    Pen Shaped Pocket Thermometer

    Is it under cooked?

    The last thing you need is to cause your guests to spend the next 48 hours counting the tiles on the bathroom wall. Interestingly, BBQ’s are not the worst offenders when it comes to food poisoning, but the probe thermometer lets you get it just right, every time. This is especially true for boney chicken portions, where the main culprit hides between the meat and the bone. You can get the temperature just right, deep inside. The accepted safe temperature is 75C, and once reached, you can rest assured.

    Is it overcooked?

    The temptation to overcook BBQ food is enormous, but you needn’t. Getting the temperature of a piece of steak, I mean a proper piece of steak good and thick, or even the increasingly popular assado, poised over a fire, can be judged to perfection.  And there is nothing more soul destroying than preparing your best burger recipes to see them disappear to nothing because auntie says she want’s it ‘really well done’.

    Give it a rest!

    We often overlook the resting period for cooking meat in the UK. Yes, off the heat food cools and the cooking slows, but the BBQ is ideal for maintaining temperatures, and your probe thermometer is a final check for resting foods when you need it for a well done steak.

    Some BBQ’ers like to stop the cooking when it is 5C from the required temperature and then leave the meat to rest for 10 minutes. This gives a perfect ‘medium rare’.

    One of the great things about the probe thermometer is you can experiment with different temperatures to get food cooked exactly as you like it, by combining different max temperatures and rest periods.

    What about the juice?

    When you pierce a piece of cooking meat you do get a little juice leaking from it, which ends up in the BBQ, and this has been cited as the main reason for not using them. However, if you hold your spatula over the entry spot, the loss is stemmed straight away, and what little does escape serves to flavour the surface. This can be important for certain sausages.

    What type?

    For years I used an analogue metallic thermometer, but as eyesight fails (yes - its an age thing!), I needed a digital readout, which is excellent, and there is little to go wrong with them. They are easy to disinfect and keep clean. You should be able to calibrate it if needed by measuring the temperature of boiling water. It is difficult to calibrate the analogue ones.

    Final tip!

    Don’t repeat my mistake when first I used a problem thermometer. You will find they work much better by removing the plastic cover for the probe, which is metallic! I had difficulty pushing the probe with the sheath into the meat, and when I managed it, the temperature was far too low! Well, you live and learn, pull the sheath off before use!

  • Safe Cooking Temperatures Guide

    Accepted Safe Cooking Temperatures Guide

    Multiple Burgers In Buns

    This list has been compiled from various sources, including a number of governments around the world. Obviously, they are not compulsory and are only meant as a guide. After all, dishes such as steak tartare and many fish dishes are served uncooked!

     

    Beef, veal and lamb steaks and joints

    Medium-rare 68°C, 155°F

    Medium 71°C, 160°F

    Well done 75°C, 167°F

    Pork steaks, pieces and joints

    Pork 75°C, 167°F

    Burgers and minced meat mixtures

    Beef, veal, lamb and pork 73°C, 164°F

    Poultry

    Pieces 75°C, 167°F

    Whole 82°C, 180°F

    Egg

    Egg dishes 75°C, 167°F

    Seafood

    Fish 72°C, 160°F

    Shellfish  Use your eyes as a guide - unopened shells should not be served but the whole dish should be 75°C, 167°F

    Game

    All game mammals should be cooked to 75°C, 167°F

    Game birds and waterfowl cooked whole should be cooked to 82°C, 180°F

    Breasts legs and wings should be cooked to 75°C, 167°F

    If you use stuffing it should be cooked alone or in bird to 75°C, 167°F

  • Deer Stalking Fair 2017

    Show: Deer Stalking Fair 2017

    When: 29th - 30th April 2017, 10am-5pm

    Where: Black Isle Showground, Muir of Ord, Inverness, Scotland

    Whilst this is a show is very much geared towards people with a passion for Deer Stalking, there is much more on than what meets the eye. The fair has heaps of activities, shops and mini demonstrations which take place through out the show making sure you aren't stuck for things to do or see.

    The organisers are keen to ensure the fair has a long life, so each year try to introduce something new for the visitors, and the line-up for this event is looking good so far.

    There will be exhibitors displaying rifles, optics, clothing, footwear, general stalking equipment, custom rifles, reloading equipment, deer dog equipment and so on.

    After last year proved to be a success in butchery and foods, the show will expand this section further to include sausage and burger making demonstrations which we of course will be involved in, as well as the butchery of a deer carcass.

    We hope to see you there.

    For more information about the show, visit the Deer Stalking Fair Website.

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  • Traditional Moroccan Mergeuz Sausage Recipe

    WILL TRUMP BAN OUR MERGUEZ SAUSAGES ?

    President Trump is nothing if not entertaining and his recent ban on visas of people from seven Middle East countries has been equally applauded and derided around the world.

    If Mr President is on a banning spree two products already made the list of illegal items include Kinder eggs, the ones with a toy in the centre, and traditionally made Scots Haggis.

    We are no strangers in the UK to banning things and people. Here it is illegal to die in the Houses of Parliament, because that entitles you to a State Funeral! The ban on Haggis is interesting, in place for hygiene reasons relating to sheep’s pluck. But there is a lot of culture in a sausage, try dishonouring a haggis on Burn’s Night in Glasgow, you’ll find out! So I wonder if  there are plans to keep America safe by banning Middle Eastern sausages?

    The sausage of choice throughout the region is a number of variations of the Merguez. It is a culturally sensitive sausage, sheep skins, lamb meat, sometimes lamb and beef. No pork.You can get them on almost any city street corner from Tunis in the West to Tehran in the East. From Damascus in the North to Mogadishu in the South. One version, Mirqaz dawwara is basically a thin haggis! So it might already be banned!

    But if you fancy making a quiet, silent protest to all this banning of things, why not try making this old Traditional Moroccan Merguez sausage recipe below:

     

    Ingredients you will need:

    • 2 teaspoons whole cumin seed
    • 2 teaspoons whole coriander seed
    • 2 teaspoons whole fennel seed
    • 2 tablespoons paprika
    • 30 g Kosher salt
    • 1/2  teaspoon cayenne pepper
    • 1.5 Kg lamb shoulder, minced
    • 250 g  beef fat, cut into 3 - 4 mm pieces
    • 6 - 8 cloves of garlic, crushed
    • 80 ml harissa
    • 80 ml ice water
    • Lamb casings, soaked in 2 - changes of tepid water for 60 minutes in total

    Step-By-Step-Guide:

    Tip: Always chill your meat, sterilise your utensils.

    1, Put water in the freezer to chill and then transfer to the fridge.

    2, Put your sheep skins in tepid water to soak, change the water a couple of times. A drop of oil in the last water change will make them easier to load.

    3, Toast the seeds in a dry pan for 2 minuted over a medium heat and then grind in a mortar and pestle.

    4, Add the salt, paprika and cayenne pepper.

    5, Having ground your lamb and cut your fat place them in the refrigerator to keep cool.

    6, Place the meat, fat and spices into a bowl and mix well.

    7, Grind using a fine plate and transfer to the fridge to chill for 15 minutes while you load your skins onto the stuffing attachment.

    8, Add the water to the meat mixture and mix well to form a sticky stuffing.

    9, You can test for seasoning by cooking a small piece of the meat and adjust accordingly.

    10, Stuff your sausages and link at about 4 inches.

    11, Rest for 24 hours and cook, preferably on a smoky BBQ, though some variations are smoked.

  • Pork Pie Recipe

    So it starts, my Christmas preparations. Everything has to happen in December, no time for air drying. Up to my eyeballs in sausage skins, pie crust and hams in brine. I wouldn’t call it chaos, but fine and controlled, cool as Christmas, with the odd tempting mince pie peeping at me cooling on the rack. It always starts the same way, a Ceremony of Carols on the old CD player and we’re in the mood like Friar Tuck preparing for the Big Feast! Yes, turkey, pigs in blankets and ham are all important, but what I long for is the best pork pie. Hot water crust Pork Pie I used to make pork pie with allspice, thyme and parsley. The process has been made so much easier with the excellent Weschenfelder pork pie spice mix which is simple to use and very wholesome and tasty. Available to purchase, just click here

    Ingredients you will need

    For the filling:

    • 1 kilo pork shoulder
    • 200 g belly pork
    • 12.12 g Weschenfelder curing salt that comes with the kit
    • 12.12 g Weschenfelder pork pie spice mix
    • 1/2 teaspoon ground pepper (optional)

    Step-By-Step-Guide:

    1, Cool your pork and the mixing bowl in the fridge for a good 30 minutes.

    2, Cut the pork into 1 cm (1/2 inches) pieces. (You should remove the skin from the belly pork and also the rib at the end if there is one.)

    3, Add all the seasonings to the meat and mix well, then store for a good hour in the fridge while you make the crust.

    For the crust:

    • 800 g plain flour
    • 1/2 teaspoon salt
    • 350 g lard (12 oz)
    • 350 ml water (12 fl oz)

    Step-By-Step-Guide:

    1, Cut the lard into small cubes and place in the water and bring to the boil

    2, Add the salt to the flour and make a well

    3, Add the fat mixture (Be really careful with this, try not to let it spit)

    4, Stir with a wooden spoon and when cool enough use the hands to incorporate

    5, Leave to cool for at least an hour – or longer, the cooler the better (The pastry becomes firmer and more manageable as it cools)

    How to assemble the pie

    1, Roll out the pastry to about 5 mm and line the base of the tin, push into the corners, making sure you patch any broken pieces - you don’t want any of those juices to escape.

    2, Fill the pie with the meat, pushing down hard to close all the gaps

    3, Roll out the lid and seal with a fork. Make sure the lid is also pushed well into position, you can wash the edge of the base of the pie with milk or egg and force together to make a better seal if you like, but I have never bothered.

    4, Cut a hole in the top of the lid to allow steam to escape

    5, Wash the top with egg and bake at 180 C Gas 4 350 F for an hour before checking the temperature. It won’t be cooked at this time but check the temperature. In total a cooking time of 90 minutes is not unusual. You need a minimum of 75 C of 170 F for 15 minutes in the centre of the pie.

    And last but not least - making the jelly!

    Tip - You can use stock with some gelatin leaves in it to make a setting jelly or you can boil up pigs trotters with an onion and a piece of celery and a little salt

    1, Pour into the pie only when the pie is completely cold

    2, Wrap in foil to protect it from aromas and going soggy.

    Otherwise, eat cold and I bet it will be gone in a couple of days!

    Note: This pie will last for 7 days in the fridge, unopened.

  • Linguica Sausage Recipe

    Linguica  is a Portuguese or Brazilian sausage which can be smoked or simply cooked and has 3 main ingredients, onions, garlic and paprika. It is used often in the same way as Toulouse sausage, in that it is often put in large, un-thickened casseroles such as Feijoada which is a feast of pieces pork - often ham hock, pieces of beef, ribs, and Linguica sausages, garlic, vegetables and most importantly beans.

    It is used often in the same way as Toulouse sausage, in that it is often put in large, un-thickened casseroles such as Feijoada which is a feast of pieces pork - often ham hock, pieces of beef, ribs, and Linguica sausages, garlic, vegetables and most importantly beans. It is the archetypal Brazilian pampas food!

    Linguica is a culinary map of the conquesting Portuguese, being found in South America, Africa, and India, each with their own special take on the sausage.

    Ingredients you will need:

    • 2kg (2.2 lbs) Pork Shoulder
    • 8 crushed and ground garlic cloves (Yes, 8!)
    • 3 Large onions, very finely chopped
    • 200 ml iced water or chilled red wine

    Seasoning

    Tip - Wear neoprene gloves to stop your hands going red!

    • 30 g curing salt salt
    • 7 g crushed black pepper
    • 20 g Paprika

    Step-By-Step-Guide:

    Some recipes ask for the addition of back fat, which should be chilled  and cut into pieces no larger than 5mm pieces, smaller if you can. These are added to the mix with the water (see below) but I tend not to bother. If you wish, add 100 - 150 g chopped back fat. Obviously, all your equipment should be sterilised and the ingredients well chilled.

    1, Chop the onions and garlic

    2, Grind the meat on a coarse plate, and then pass the onion and garlic through the grinder with the meat for a second time through a medium plate.

    3, Then combine this with all the dry ingredients, mix well with the water (or wine) and leave to infuse in the fridge for a good hour, and more importantly chill the meat.

    4, Stuff into hog casings for general use, though I do like to use sheep skins if I am simply cooking them on the BBQ.

    5, You can smoke the sausage, for which I use apple for only a couple of hours. But this recipe makes a great BBQ or simply fried or baked sausage.

    6, Link them short or long, but if you are using them for casseroles and soups, link them no longer than 4 inches. Long linked ones can be rotated almost like a Cumberland.

     

     

     

     

     

  • Recipe Of The Month - Basque Pork In Cider

    Inspired by Tim's holiday walking in the high Pyrenees here is a great Basque style recipe for Pork Cassoulet with windfall apples, cider and cream.

    Basque Pork in cider with chorizo, mild chillies and windfall apples

    Ingredients you will need:

    • 800 g pork steaks diced
    • 500 ml cider
    • 2 Tbs olive oil
    • 1 onion chopped finely
    • 2 apples  cored, peeled and chopped
    • 100 g chopped chorizo
    • 2 mild chillies, seeded and sliced
    • 2 garlic cloves
    • 4 - 5 fresh sage leaves, or half a teaspoon of dried
    • 80 g sultanas
    • 100 ml double cream
    • salt and pepper to taste

    Step-By-Step-Guide:

    1, Put the pork in a dish and pour over the cider and leave for 90 minutes in a cool place

    2, In a large lidded pan heat your oil, add onion, chorizo, garlic and chillies and cook gently for a couple of minutes

    3, Add the pork steaks and cider it was marinaded in and bring to the boil

    4, Add the sage and apple simmer for 30 minutes on a low heat

    5, Add the sultanas, cover and simmer for 15 minutes

    6, Stir in the double cream and cook for  2 - 3 minutes, add seasoning to taste

    Serve with salted potatoes.

    To find out more, check out Paul Peacocks video

    [embed]https://www.youtube.com/watch?v=GGfVxchFlqM[/embed]

     

     

  • Sheep Casing Market Prices Down

    After six years of high prices and world shortages of Sheep Casings the market is finally on the way down and we have been able to make substantial cuts to our full range of British Sheep Casings and also good reductions in the price of our British Hog Casings. Check out our Butcher Pack Premium Wide Sheep 24/+ Spooled bundles 4 X 80Mtrs down from £92.00 to £71.80 saving of £20.20 or 22%!

  • Weschenfelder Pork Pie Recipe

    Check out our Pork Pie Recipe and make your own superb traditional 'Northern' Butchers Pork Pie with a hot water crust pastry. Full recipe for both the pastry and filling, to be used with our new Pork Pie Seasoning and Pork Pie Curing Salts.

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    Weschenfelder Pork Pie Recipe

    Boiled Water Pastry

    Recipe – enough for 4 Pies

    Ingredients                    Weight (Grams)

    Strong Plain Flour             580

    Lard                                       205

    Boiling Water                     265

    Salt                                         10

    Method

    • Add the water to a saucepan and heat.
    • Add the lard to the water, stirring often until the lard melts.
    • Pour the flour into a large mixing bowl and add salt, mixing together well.
    • Once the lard has melted into the water, bring to the boil and SLOWLY pour into the flour and salt mix – Caution: be very careful of the fat splashing when poured into the flour!
    • Mix well with a wooden spoon until the ingredients are cool enough to handle.
    • Gently bring together the pastry to form a paste like consistency, cover with cling film and cool.

    Pork Pie Filling

    Recipe – enough for 4 Pies

    Ingredients                        Weight (Grams)

    Lean Pork Shoulder*            800

    Pork Back Fat**                     200

    Pork Pie Cure                          11

    Pork Pie Seasoning                11

    *Coarse Minced               **Fine Minced

    Method

    • Place the minced meat into a large mixing bowl, add the Pork Pie Curing Salts and mix thoroughly. Leave to stand for 15 minutes.
    • Add the Pork Pie Seasoning and again mix thoroughly.
    • Take the cooled hot water pastry and divide into equal amounts – approximately 250g each.
    • From each 250g piece of pastry remove approximately 20g of pastry and put aside for the lid.
    • Knead the pastry to allow it to become more pliable. DO NOT OVERKNEAD!
    • With the larger pieces of pastry, form burger shaped pieces approximately ¾ of an inch thick.
    • Using a floured pie dolly (or similar, a baked bean tin works quite nicely) raise the pastry. This is done by placing the dolly into the centre of the pastry, and slowly easing up the pastry around the sides of the dolly until you have a casing approximately 5-6 inches high.
    • To remove the pastry cases from the dolly, place the dolly on its side and roll gently across the work surface to loosen the pastry.
    • Stand the dolly back upright and slip a pallet knife or similar between the dolly and the pastry case and gently work around the whole of the dolly to ease it from the case. The pie case can be chilled at the stage to ‘firm up’.
    • Or alternatively, line a Pork Pie tin or similar with the pastry.

    Time to Fill

    Method

    • Divide the filling mixture into equal amounts (approx. 250g each) and roll each one into a ball shape.
    • Press the ball gently into the pastry case.
    • Take the smaller pieces of pastry that you have reserved for the lids, and roll each of them out to just a touch smaller than the top of each pie base. Make a hole in the centre of each lid.
    • With the egg wash, moisten the neck of each pie and place the lid onto the pie.
    • Seal the lid to the base with the prongs of a fork or your fingers.
    • Glaze the pies with the remaining egg wash and place into the pre heated oven at 220°C for approximately 15-20 minutes.
    • Turn oven down to 170°C and bake for a further 60-70 minutes.
    • Check the temperature at the centre of the pie with a thermometer (although the meat will be cooked at 75°C, the pastry may not be). To avoid this leave the pie in the oven until the internal temperature of the pie reaches 90°C.
    • Remove from the oven and allow to cool.

    Once cooled to room temperature, the pie should be jellied. Gelatine can be made simply by adding gelatine powder or leaf gelatine to chicken stock.

     

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