202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM
From Beth's Desk
Exciting new stuff this week. We have Beef Bone broth, Beef Tallow, Fresh Buffalo cuts, Bourbon Barrel Aged Maple Syrup, new beef sausage"DC" Chili Sausage and some great weekly specials.
Stock UP.......Smokin' prices on Ground pork and Pork Sausage are good for one more week.
REMINDER to get those Turkey orders in soon.
QUESTION.....Fresh, Local Duck
If I can get them fresh they will be approximately 4-5 lb. Anyone interested in fresh Duck for Thanksgiving or Christmas?
Fresh cuts of buffalo are still available but limited. If you "dig" fresh never frozen buffalo give me a shout out. I will keep it coming.
The NEW beef sausage we named "DC Chili". Get ready for moderate spice and everything nice!
Something NEW for Thanksgiving
The MEAT SHOP will have 5 smoked turkeys this year just in time for Thanksgiving. If you are interested please give us a call today.
Sale of the WEEK 10-21 thru 10-27
75:25 Ground Beef 25% off
80:20 Ground Beef 25% off
Beef Tallow $ 7.00 each container
Ground Pork $ 2.50/lb
Pork Sausage 40% OFF
MAPLE SYRUP CHICKEN
Maple Syrup Chicken
1-2 tablespoons olive oil
6 bone in/skin on chicken breasts
Salt and pepper to taste
½ cup chicken broth
½ cup real maple syrup
1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
4 garlic cloves, thinly sliced
2 tablespoons cider vinegar
2 tablespoons stone ground mustard
Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat.
Season chicken with salt and pepper. A
dd chicken to pan, and sauté on both sides till nicely browned.
Remove chicken from pan.
Add broth, maple syrup, thyme and garlic.
Bring to a boil, stirring frequently for a couple minutes.
Add vinegar and mustard and cook for another minute.
Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.
Dried meat, pulverized then add fat back in.
Use like JERKY
HOW TO MAKE PEMMICAN
When preparing Pemmican, try to use the leanest cuts of meat possible. Large game animals such as deer, elk, moose, or bison are preferable. However, use beef if necessary.
If you have any fat left from harvesting the animal, use that. If not, talk to your local butcher and buy some beef or pork fat.
The MEAT SHOP has TALLOW this week
Begin by slicing the meat thin, about ¼ - ⅓ of an inch thick.
Remove any fat left on the meat, and then dry it by hanging over a fire, in the sun, in a dehydrator, or in an oven. Hanging the strips on thin branches or racks a few feet above a fire is the traditional way, but can take over 12 hours to completely dry.
Once fully dried out, pulverize the meat into a powder. With modern conveniences, you can use a food processor or grinder to mill it into a fine powder. Alternatively, you can use a mortar and pestle or simply crush it repeatedly between stones. Although more labor-intensive, this step can be completed by hand. And if you are adding berries to your recipe, they need to be dried and pulverized as well.
Prepare the fat separately by rendering it in a pot at a low temperature until it stops bubbling.
Drain it through a strainer to remove any solids.
Place your powdered meat and any extras you’ve added into a mixing bowl or casserole dish, and very slowly add the rendered fat. As you pour, the powder will absorb the fat, so make sure you evenly spread it throughout the mixture and it does not become too runny
Once the fat absorbs into the powder, let the mixture sit for a few hours as it cools down and firms up. You can form the mixture into squares, or balls for storage.