SEASONINGS

60 HERBS AND SPICES IN BULK
BUY A HALF OUNCE TO TRY THAT NEW RECIPE, OR A POUND OF YOUR FAVORITE

FEATURE RECIPE

STEELHEAD CHOWDER                           8 SERVINGS

1 1/2 Lb Fresh Steelhead filet
4 cups Water
2 T Koshar salt
1t garlic Granules
1t Ground Celery seed, may sub Celery salt
3 Bay leaves
1 1/2 t Fresh Ground Black Pepper
1 Medium to large Onion chopped
Cut filet into 2" wide strips, combine the ingredients above in a large non-reactive pot. bring the liquid to a boil, reduce heat to medium, and place filets in liquid and poach for 12 to 15 min. Remove poached filets to a plate to cool, reserving the poaching liquid. When cooled enough to handle, remove any bones and breakup the fish.

8 to 10 medium Potatoes  cut into 1/2 inch dice
1 large carrot grated
1 rib Celery chopped fine
4 Cups Whole Milk
2 to 4 T Corn Starch
Remove approximately half of the poaching liquid, saving it for later. Add Potatoes, Carrot, Celery to pot and cook on medium heat until the Potatoes are fork tender. Poaching liquid should just cover the vegetables, do not overcook. Once the Potatoes are cooked, add the milk and fish, then simmer for 10 minutes. To thicken the Chowder combine 2 T Corn Starch with 1/4 Cup of the reserved poaching liquid add to pot and stir. More Corn Starch may added to achieve the thickness you desire.
Serve with Crusty Bread and a salad for a simple supper.

APPLE POULTRY BRINE

2 quarts apple juice
1 pound brown sugar (light or dark)
3/4 cup Kosher Salt or Sea Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, thinly sliced, or 1/2 ounce dried ginger
15 whole cloves
1 teaspoon whole black peppercorns
6 bay leaves
6 large garlic cloves, crushed, or 2 tablespoon of dried minced garlic


Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, and then drop in the peel.
Put the poultry in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary.
Brine the poultry, 6 hours for chickens and small game birds, 24 hours for a thawed 10 to 14 pound turkey, 72 hours for frozen turkey. When using frozen turkey, remove the giblets from the cavity after 48 hrs. You will need to stir the solution 2-3 times during the brining process.
Since brining does not preserve meat, the poultry and the brine solution must be kept below 40°F throughout the entire brining process.
After brining the poultry it may be smoked, grilled or roasted. Using either method, the internal temperature must reach 170° to avoid food borne illnesses.

 

 

TACO SEASONING MIX

BBQ RUB, EXCELLENT ON PORK RIBS AND BUTT

REFRIDGERATOR DILL PICKLE MIX

PRIVATE LABEL SUMMER SAUSAGE KITS

PRIVATE LABEL JERKY KITS, ORIGINAL FLAVOR AND MESQUITE

 

LUHR-JENSEN SEASONINGS, BRINES AND SAUSAGE MIXES *
THE SEASONING BLENDS FOR VENISON, POULTRY, UPLAND GAME, WATERFOWL AND FISH ARE NO LONOGER PRODUCED BY LUHR-JEN se N *

*The LUHR-JEN se N Company sold the fishing tackle line along with the name to another comapny.
The Big Chief, Llittle Chief smokers and a new line of Seasonings, Brines and Suasage mixes are now produced by SMOKEHOUSE PRODUCTS. The new products are available on the SmokeHouse web site.

RECIPES

POTATOE CHILE SOUP

1lb baking potato cut into ¼” dice
1Bunch of Scallions sliced white and green (may substitute 1 med-large onion)
4c water
1c heavy cream
4T butter
2 Red New Mexico Chile, seeded split open
1T salt
¼t black pepper
¼ t onion powder
¼ t garlic powder
¼ t crushed celery seed

Place potato's, Scallions, salt, pepper, onion powder, garlic powder, celery seed and water in 3Qt pan over high heat, once it begins to boil add the Chile. Lower heat to simmer, after about 5 minutes remove the Chile to a cutting board, using the back of a knife scrap the pulp from the skin of the Chile, return the pulp to the pan and continue to simmer for another 20 to 30 minutes until the Scallions and potato's are tender. Work the potatoes with a fork to break them up, I avoid the stick blender it makes the soup too smooth, it should be a little chunky so you know you are eating potatoes. Add cream and butter check seasoning and serve.

This makes a great lunch or light supper when served with a little crusty bread.

We have the following blends Venison, Upland Game, Waterfowl, Poultry and Fish Seasoning they are blended in small batches to ensure freshness. Packaged in a handy shaker bottle, may be ordered by calling the store or send us an E-Mail. Each bottle is $4.00 net wt 3 or 4 oz depending on blend