Smoker house homemade

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. Möjligheten finns iallafall.

Frågan var hur stor rök jag hade behov av egentligen. Det är inte fråga om någon fabrik men den ska vara tillräckligt stor för att kunna röka till vänner och bekanta också vid behov.

Med den lilla röken får man plats med sina bitar men inte med kompisens och det tar ändå en hel dag att röka. Då kan det vara bra att nyttja tiden mer effektivt med bättre kapacitet. Det fick bli en lämplig storlek som täcker de tänkta behoven.

Har tittat efter rökar på nätet en hel del . Funderat och klurat på vilken lösning och modelltyp jag ska bygga. Räknat och  tänkt på hur många och stora bitar man ska kunna hänga där. Ett eller flera lager av hänganordningar. Gjuten platta eller grus underlag. Typ av ventiler och luckor.  Typ av eldstad Även typ av tak såklart. Slutligen beslöt jag mig för en rök som är ungefär stor som en Europa pall ytmässigt . Höjden skulle jag lösa under resans gång. Hade en ungefärlig bild klar dock.

Nu var det snart dags att komma igång. Platsen på tomten var naturligtvis väsentlig också.

Den måste ligga lite avskilt från grannarna och vårat eget hus med tanke på röken som bildas.

Den måste ju även ligga på en trevlig och lämplig plats. Visste redan tidigt var den skulle ligga. Blev dock en justering i sista stund vilket var rätt beslut. Skönt!

Så fort tjälen släppt i marken så var det dags att starta bygget. Man ville ju ha röken klar i god tid innan sommaren.

English version:

Have for several years been thinking about building my own smoker. Also has a small smoke for a couple of years, which worked well for the purpose but a bit cramped when more and sore pieces are to be smoked. The temperature of a small is also a little harder to keep stable. Wanted a smoke that could take a number of bigger pieces without any problems. Even a smaller pig or lamb, for example Hot smoke felt comfortable and works fast and good most of the time, but also had thoughts on a cold smoke or a combination of these. Now it finally became a hot smoke that could be used as a cold smoke with some adjustments. The possibility is at least. The question was how much smoke I really needed. It's not a factory, but it's big enough to be able to smoke to friends and acquaintances as well. With the little smoke you get a place with your pieces but not with your friend and yet it takes a whole day to smoke. Then it may be useful to use the time more efficiently with better capacity. It should be a suitable size that meets the intended needs. Have looked for smokers online a lot. Founded and clarified which solution and model type I will build. Considered and thought of how many and big pieces you can hang there. One or more layers of hanging devices. Molded flat or gravel substrate. Type of valves and gaps. Kind of fire place Also type of roof of course. Finally, I decided for a smoke that is about big as a European pallet surface. The height I would solve during the trip. Had an approximate picture ready though. Now it was soon time to get started. The location on the plot was of course also essential. It must be slightly separated from the neighbors and our own house in view of the smoke that is formed. It must also be in a nice and convenient place. Always knew where it should be. However, was an adjustment at the last moment which was the right decision. Phew! As soon as the tent was released into the field, it was time to start the building. One would have the smoke ready in good time before the summer.

Swedish version:

Äntligen hade jag börjat . Det tog sin tid men med första spadtaget så visset jag att nu ska bygget slutföras. På platsen för bygget intill en bergsknall på baksidan av huset började jag gräva .

Det blev en yta på på 160x120 cm som jag började gräva ur. efter ca 20-30 cm hade jag nått berget.

Jag beställde hem ca en kubikmeter grus. Hålet fylldes ut med grus med blandad storlek. Lite grövre för bättre dränering var min tanke.

Hade även gamla betongplattor som legat där tidigare som jag täckte kanterna med för att minska växtligheten runt röken. Sedan lades ett lager till med grus över plattorna också.

Nu var grunden till röken klar. Ett steg på vägen.

Jag hade verkligen delat upp detta bygge i flera separata projekt . Detta var det första. Bock !

English version:

At last I had started. It took some time, but with the first throw, I knew that the building should now be completed. At the site of the building next to a mountain peel at the back of the house, I began to dig. It was a surface of 160x120 cm which I started digging out. After about 20-30 cm I had reached the mountain. I ordered home about a cubic meter of gravel. The hole was filled with mixed size gravel. A little coarser for better drainage was my thought. Also had old concrete slabs that had been there earlier as I covered the edges to reduce the vegetation around the smoke. Then a layer was added with gravel over the plates as well. Now the reason for the smoke was clear. One step on the road. I had really divided this building into several separate projects. This was the first. Check!

Swedish version:

Nu var det dags för nästa projekt. Själva eldstaden.

Jag hade tur och kunde plocka hem Lecablock som en kompis fått över från ett annat hemmabygge.

Räknade med att jag skulle behöva 3 st lager av block för min eldstad.

Två stycken i fram, Två stycken i bak och en på varje sida. sex stycken per lager.

18 stycken stenar totalt. Tog 20 stycken med 2 stycken i reserv ifall att.

Stenarna hade måttern 60x25x18,5 cm. Jag byggde dem så att höden per sten blev 25 och 18,5 tjockleken på väggen. En sten mejslade jag ut ett hål i för en ventil av gjutjärn som jag beställt i förväg. Som ni ser på bilden nedan hur den plaserats. 

För detta jobb användes 5 stycken säckar cement som jag handblandade med vatten i hink.

Lite pyssel men det var ganska lätt ändå och jag orkade inte hyra hem en blandare för detta lilla jobb.

Smetade på och byggde ihop stenarna med. Mellan stenarna lade jag tjockare ståltråd som armering för att hålla ihop konstruktionen lite extra med om sättningar skulle ske.

English version:

Now it was time for the next project. The actual fireplace. I was lucky and could pick home LECA block as a friend got over from another home construction. Estimated that I would need 3 layers of blocks for my fireplace. Two in front, Two in back and one on each side. Six pieces per stock. 18 stones in total. Took 20 pieces with 2 pieces in reserve if. The stones had the matting 60x25x18,5 cm. I built them so that the height per stone was 25 and 18.5 the thickness of the wall. I rocked a hole in a valve of cast iron that I ordered in advance. As you can see in the picture below, how it was placed. For this job, 5 sacks of cement were used as I mixed with water in the bucket. A little crazy but it was quite easy anyway, and I could not rent a home mixer for this little job. Masked on and built the stones together. Between the stones, I laid thicker steel wire as reinforcement to keep the construction together a bit more if settling was to happen.

Swedish version:

Det som var lite pyssligt var den fina gjutjärns ugnsluckan som jag köpt på internet då den var valvformad på ovansidan. Den skulle hamna på det andra lagret av lecablock och naturligtvis hamna i mitten av ugnen. Hade tur att höjden var samma som lecablocken. Besparade mig lite pyssel dock.

För att få till det fick jag mäta noga och såga av två leca block så att luckan skulle passa in.

Fick även mejsla några jack i lecablocken för att kunna få in luckan rätt. Tur att det är enkelt att jobba med lecablocken. Fick gjuta in luckan i olika moment. Först bara så att den skulle fastna i det önskade läget. Sedan fylla ut håligheter och jämna ut eftersom. Man fick testa sig fram helt enkelt,

English version:

What was a bit cuddly was the nice cast iron oven door that I bought on the internet as it was vaulted on the top. It would end up on the second layer of LECA block and of course end up in the middle of the oven. Was lucky that the height was the same as the LECA block. Spared me some work though. To get it I had to measure carefully and saw two leca blocks so that the gap would fit in. Had to cut in the blocks to get the oven door right? It's easy to work with the LECA block. Got to fix the door in different moments. Only so that it would get caught in the desired position. Then fill out cavities and level out . Had to try my way forward.

Swedish version:

När eldstaden brunnit fast skruvades och gjöts en ram av kraftigare brädor/plank fast på ovansidan av eldstaden. En kraftig ram för att bygga och skruva fast rökskåpet i.

Sedan var det dags att lägga på ett lager fasadputs. Gick åt fyra säckar ungefär.

Även detta handblandat i hink med vatten. Betydligt lättare än med cementen. Ugnsluckan och ventilen skyddades med plastpåsar och silvertejp som sedan togs bort innan putsen torkat helt.

Förvånansvärt nöjd med fasadputsen som var enkelt och smidigt att jobba med.

Nu var det andra projektet klart. Självaste eldstaden. Kändes som en viktig milstolpe.

English version:

When the fireplace got stuck, a frame of sturdy boards was screwed and cast on the top of the fireplace. A powerful frame for building and screwing the smoke cabinet in. Then it was time to put on a layer of façade. Went four bags about. Even this hand mixed in bucket of water. Significantly easier than with the cement. The oven door and the valve were protected with plastic bags and silver tape which was then removed before the facade was completely dried. Surprisingly pleased with the facade that was easy and easy to work with. Now the other project was finished. The most self-contained fireplace. Felt like an important milestone.

Swedish version:

Nu var det äntligen dags för kronan på verket. Självaste rökhuset.

Hade inga detaljerade planer klart för detta.

Läge att börja fundera och tänka till igen. Skulle jag bygga huset vid sidan om eldstaden och lyfta upp eller skulle jag bygga på plats. Så påbörjade jag bygget av ramverk av 45x45 reglar vid sidan om men snart kände jag att det enklaste sättet nog var att bygga på plats ändå.

Så skruvades ramarna upp och stabilserades med någon extra bräda för att inte knäckas då de svajade oroväckande mycket i början. Snart så började det likna något.

English version:

Now it was finally time for the crown at work. The smokehouse. Had no detailed plans ready for this. Location to start thinking and thinking again. Should I build the house next to the fireplace and lift it up or should I build it on site? So I started building a framework of 45x45 wood stud aside but soon I felt that the easiest way was to build on the spot anyway. Then the frames were screwed up and stabilized with an extra board to not break when they swayed a lot at the beginning. Soon, it started to resemble something.

Swedish version:

Ramverket började ta form och nu skulle väggarna upp som bestod av Fjällpanel 21x120 .

Ett bra sätt att få det hyffsat tätt vilket är önskvärt när man röker.

English version:

The framework began to take shape and now the walls would be composed of Clapboard (Fjällpanel) 21x120. A good way to get it well-tightly which is desirable when you smoke.

  

Swedish version:

Högt ganska nära taket lades ett armeringsnät som måttats upp och sågats till med vinkelslip.

Ett kraftfullt ramverk under som håller upp nätet och en ansenlig vikt med kött.

Nätets funktion gör det även enkelt att hänga många köttkrokar spritt över ytan där det passar.             Runt öppningen till dörren byggs en invändig ram för att minimera rökläckage när dörren stängs.

English version:

Very close to the ceiling was a reinforced mesh that was measured and cut with angle grinding. A powerful framework under which keeps the net and a significant weight with meat. The network's function also makes it easy to hang many meat hooks spread over the surface where it fits. Around the door to the door is an internal frame to minimize smoke leakage when the door is closed.

Swedish version:

Dörren öppen och några bogar hängades i köttkrokar som ser pyttesmå ut i denna gigantiska rök.

Uppe till vänster syns Termometern som ska känna av temperaturen inne i röken. Placerad strategiskt i ungefär samma höjd där de flesta kött bitar kommer att hänga.

English version:

The door opened and some wildboar shoulders were hung in meat hooks that look tiny in this giant smoker. In the top left, the thermometer appears to sense the temperature inside the smoker. Placed strategically at about the same height where most meat pieces will hang.

Swedish version:

I eldstadens botten läggs en del av ett oljefat som kapats med vinkelslip med ca 10 cm höga kanter.

I denna kommer veden att eldas i för att underlätta städning då den kan lyftas ut genom röksskåps dörren vid behov. Ved  matas in via gjutjärnsluckan.

Oljefatet har eldats kraftigt i ett par omgångar innan den skarpa rökningen av kött för att få bort eventuella giftiga kemikalier .

English version:

In the bottom of the fireplace is part of an oil barrel cut with angle grinder with about 10 cm high edges. In this the wood will fire to facilitate cleaning as it can be lifted through the smoke door's door if necessary. Wood to be added via the cast iron door. The oil dish has been heavily fired in a few rounds before the sharp smoking of meat to remove any toxic chemicals.

Swedish version:

Portabel termometer kan sättas på sidan av rökskåpet för att koppla med kabel i köttbit inne i rökskåpet för att mäta innertemperaturen på köttet.

På mätaren ser man måltemperaturen 70 C och köttets aktuella innertemperatur 50 C . 

English version:

A portable thermometer can be placed on the side of the smoke cabinet to connect with a piece of meat inside the smoke cabinet to measure the inside temperature of the meat. On the meter you can see the temperature 70 C and the meat's current inner temperature 50 C.

Swedish version:

Dörr till rökskåpet med 2 stycken lämpliga gångjärn ett handtag och ett litet skjutlås at låsa igen dörren med när den inte nyttjas.

Upp på högersidan av rökskåpet syns en ventil för att släppa ut rök igenom.

English version:

Door to the smoke cabinet with 2 suitable hinges a handle and a small lock lock to lock the door again when not in use. Up on the right side of the smoke cabinet is a valve to let out the smoke.

Swedish version:

Slutligen var det dags att putsa och jämna till reglarna där taket skulle fästas. 

Fick skruva om några reglar under den processen .

En kraftig byggplyfa skiva med drygt 20 mm tjocklek fick bli tak med ca 5-10 utskjutning på sidorna.

På detta ett plast tak som skruvades fast i plyfan och reglarna med farmarskruvar för att inte vatten ska läcka in mellan skruv och plasttak.

Lite färg på utsidan planeras inom kort för att skydda mot yttre påverkan. Insidan kommer snart att få sin behandling av härlig rök och kött smak.Underverket har testeldats ett par gånger och gått igenom en första skarp rökning av några vildsvinsbogar. Resultatet mycket bra.

English version:

Finally, it was time to set and level the wood studs where the roof was to be attached. Got to rescrew some studs during that process. A powerful plywood board with a thickness of more than 20 mm was allowed to cope with about 5-10 overhang on the sides. On this a plastic ceiling that was screwed into the plywood board and the bolts with screws to prevent water from leaking between the screw and the plastic roof. Shortly color is planned to protect against external impact. The inside will soon get its treatment of delicious smoke and meat flavor. The smoker has been tested a couple of times and has gone through a first sharp smoke of some wild boar shoulders. The result just perfect.

Swedish version:

Ovan bilder och resultat från den första rökningen. Mycket lyckat !

Resultatet riktigt bra för en amatör utan ritningar att följa.

Ser bra ut och röker bra. Vad mer kan man begära.

Tror inte den här älsklingen får så mycket vila. Det är säkert.

English version:

Above some pictures and the result from the first smoking. Just perfect !Swedish version:

The result pretty well for an amateur without any blue prints to follow.

Looks good and smokes good what more can u ask for.

I don´t think this darling will get much rest. That´s for sure.

Pancetta 2

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 Juniper, Sage , Garlic, Ginger and Nutmeg .                                   ( Experiment and test what u like )

I removed the skin from the belly this time.A little extra job but it makes it easy to handle when ready .  I always keep it when smoking bacon.

Then I put the 1,5 kg pieces in  plastic bags. Adding about 10% Nitrite salt in each.

A handful mixed pepper and a a few table spoons with herbs. Now I close the plastic bag and start mixing around the salt and herbs with my hands to make sure it covers the entire pork belly.

Now the bags are put in the refrigerator for a few days to make sure the salt, pepper and herb flavors gets in to the meat. The salt also makes sure water gets out from it and the meats gets dryer and firmer and ready to be hanged for some weeks.

After 4-5 days in the refrigerator the meat starts to get ready for the hanging.

You can feel the meat getting smaller and firmer compared from the start.

Now washing off the salt and herbs from the meat with cold fresh water.

Drying it off with a clean towel.

Then covering the meat again with some new fresh pepper and herbs. Same as before.

No salt this time. Use a plastic bag to mix and cover the meat in a simple way.

Now it´s time for the curing.

Hang the meat in the curing room. I have about +20 degrees Celcius , 50% humidity in the room.

Can differ but it works for me though. 

After hanging for 3 weeks it was ready for a first test. Tasted just wonderful. Give it some more time and it will taste even better but gets dryer and more difficult to cut the longer it hangs. You just try what u prefer works for u.

The meat can last for months but never do. Have no idea why ?

Just love this meat !

Duck Prosciutto

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 new fresh spices and herbs.
Now I roll the breast tight with the fat layer covering the outside. This will prevent the meat from drying to fast . I tie the rolls with food cotton thread .

Now it´s ready to be hanged and cured for some time.
The room temperature I have is about 20 degrees Celsius and the Humidity is about 50%.

I hanged this January 13 , 2017.
March 27, 2017 I sliced it and tested. Very firm and nice. The color was red and beautiful.
Smelled good and tasted very nice. But I think this one will have to hang some more.
I think it can dry some more and get some more nice flavors if I give it some extra time.

Let´s say 1-2 more month and I think it will be perfect.

Very easy and very tasty. Try it out!

Gambas A Ajillo

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 thawed ( Not froozen ).
Add the garlic, peppers and salt to the oil and start cook it.
After about 5-10 minutes u can see the garlic changing color to nice golden brown .
Then it´s time to add the shrimps.After 2-3 minutes the dish is ready to be enjoyed.

Now serv it still bubbling on the plates. Add some Parsley as garnish on top.
Serv with some nice rustic bread like painriche to dip in the hot garlic oil .

This is one of the best dishes I know.
Good luck!

Moose Breasola

                                                       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  Powder  2 tbl spoons
Smoked Paprika powder 2 tbl spoons

Now I let the meat cure in this mix in a plastic bag for about 4 days in the refrigerator. Turn it around once in a while. Make sure the meat is covered in this orgy of flavors.

After 4 days I take out the meat from the refrigerator. You now have a lot of liquid in the plastic bag and the meat feels much firmer/harder.
I now clean the meat with cold water and dry it in a clean towel. 

If the meat having a nice shape u let it be but if not you can tie it up and make a nicer shape before the next step in the process.

These days I cover the meat again with with a nice layer of good spices before I hang it to cure . In the beginning I didn´t. You choose what u like but this is what I use today and it tastes wonderful.

Pepper mix with different peppers depening how strong u like it 1 dl
Mustad seed crushed  1 tbl spoon
Garlic powder 1 tbl spoon
Juniper crushed 1 tbl spoon
Onion powder  1 tbl spoon
Smoked paprika powder 1 tbl spoon

Use the spices u like and dare to test !

Now it should hang for about 3 weeks before ready to eat and loose about 30% of the weight.
I hang this piece next to my Prosciutto in the cellar room. About 20 degrees Celcius and 50% humidity right now. It changes a little during the seasons.

You can touch the meat after 3 weeks and if if feels pretty stiff it most probably read. Don´t want it to be rock hard either. When u slice it is should be firm but soft in the middle . If it doesn´t smell bad it should be ready to taste.
You won´t regret it and it won´t be the last time u make it I promise.

Good luck !

Wildboar tracking in the night

                                                       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 answered the phone. It was my friend Mike. He sounded very calm and relaxed so that was good I thought. Then he said he needed a dog now to track a wounded wild boar. His brother just shot a pig running in to the woods. A lot of blood in the beginning but it started to get difficult so they needed a dog for this job.
Yes sure what could I say. I had to wake up 06:00 in the morning to go to work next day but so what.
They always help any time and this was a good opportunity for me and my dog also. In 10 minutes we were in the car heading for the job. A 20 minute car drive from home.

Now I arrived at the crime scene. Mike his son and brother was ready waiting for me.
I covered my Wachtel dog Vilma with a protection dress for dogs to avoid bad wounds if boar attacking her. I also attached a tracking line on her to make sure she didn´t run away from us following the tracks or maybe wrong pigs.

The report from Fredrik shooting on the pig was that it was 5 wildboars out in the field.
One Mother pig and 4 smaller most likely her piglets . He shot one of the smaller and it felt like a good shot. All pigs running away after the shot . The shot pig also run as they do even with a good shot sometimes. He could see a lot of light colored blood where he hit the pig and it was blood in the tracks moving towards the thick wood. He was pretty sure it was a good shot where it should be in the shoulder where u penetrate the lungs at least or maybe the heart. This is a good and safe shot to make sure the pig falls dead on the spot or within a close distance.
But when he came to the wood and the blood tracks started to fade it was time to call in a dog he felt.
A very wise decision this time.

Now it was time to find this poor animal. We headed for the tracks and in to the woods we walked.
My dog Vilma is not used to this kind of work. She use to go out with me or my friends when we have shot a pig and it´s dead laying close by and give her a chance track training towards the dead pig.
I more or less thought so this time also. But I was so wrong.

We stared to walk and showing Vilma the tracks with blood in. She got very excited and showed great interest in the tracks and followed it very nice. You could see that she also tracked in the air and not only the tracks on the ground. Sometimes she started to go to another direction and we thought she wasn´t concentrated enough. But she felt the smell and didn´t need to follow the ground tracks all the time. Very good and flexible but we for sure didn´t want to miss the blood tracks on the ground.
It was still snow on the most of the ground making it pretty simple but not everywhere.

After just a few hundred metres Vilma started to get very excited and barking and pulling very hard.
Now we thought we were going to find the dead pig. Very good we thought. But no.
We could see that the pig had layed down for a while and the started to walk again. We were probably very close to the pig and when it felt our presence it had to move on again the poor creature.

We walked through some rough stony and bushy terrain but also some open fields and crossed some muddy creeks with soft ice on top . It was very moist and wet this night and we all got kind of very wet when this was all over.

We think we got very close to the pig a few times during this tracking when the dog started to get excited from time to time. She did a very nice work all the way.

We pretty soon started to understand this wasn´t the perfect deadly hit we hoped for.
We should have found the pig much earlier by now. The tracks showed that the pig might have lost a leg though. The shot seemed to have missed any vital organs killing it fast enough.
After tracking for about 1,5 hour , less blood and the pig tracks seemed longer as it speeded away from us we started to get frustrated and thinking what to do.
We also ended outside the hunting ground where we are allowed to hunt and in to the neighboring grounds. Not feeling good about that but they new the neighbors well though. I hoped. The clock was 02:00 in the morning and we didn´t want to call and wake anybody for this if we didn´t need.

Anyway we decided to move on as long as it takes. It was tough and we started to get tired but now we started to see signs that the pig started to move in circles more and more and looking for shelter under the vegetation. Now we had been out for about 2,5 hour tracking the pig.

Vilma started to get excited again. We were now out on a half opened field with bushes and tree islands with dens fir trees giving good shelter for the pig.
The track was moving towards the dens fir island. You couldn´t see anything.
Then Vilma started to bark very wild and loud . We understood then that the pig was there.
Two seconds later the pig run out from there and to the next dens tree island.
You could really feel the heart beating hard now and gasping for air. You didn´t know where the pig would show up and if it was going to attack.

After a wild circus for a few minutes we new where the pig ended up. I kept Vilma in leash a little bit away from the pig. We all pointed flash lights against where the pig was and tried to spot it. Mike moved towards the hiding and finally got a chance for the final kill shot. Success !
The pig was finally dead . The pain and suffering was over.
We had now been out for 3 hours. We started at midnight and now it was 03:00.
We now could see that the poor animal had been shot in one of the front legs. The hit leg was only hanging in a few threads by now. The shot was only a few inches away from a perfect shot but not unfortunately . This happens sometimes but not often and when it does u need to make sure finishing the job one way or the other and we did. Very happy and proud we did.
For sure we gave Vilma a little time with her price . She barked very excited and didn´t want to move away from the pig. I hope she felt she did a very good job this night.
She got a lot of encouragement from all of us. I know she understood and I think this experience made her a much better and dedicated wild boar tracker and hunter for the future.

Now it was the fun job left to get the pig back home from the woods.
Only a 40 minutes walk back dragging the 40 kg pig. Lucky it was .

It was a sad start with the shot and the injured pig but we all did a great work finishing it the best possible way.

Thanks to the guys hard work and Vilma the hero of the night.
Without her help we wouldn´t have made it.


1,5 hour sleep this night only but it was worth it for sure !!

Wild Boar Jerky 2

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 last for a few more hours after just a little piece of it.
A good snack when u are working, training, fishing, hunting or whenever.
I use to bring some when out hunting for many hours. Don´t need much to feel satisfied and happy.
The kids love it. Good snack for them in school and a good back up when the lunch sucks and candy can be easy at hands. It´s healthy also.

Let´s talk about the process now.
I usually use beef but sometimes wild boar meat like this time. I think u can use all kind of meat more or less.The meat I used this time was small casserole parts. A little bit more work then cutting the slices as they get small and all different sizes.
U can also use a bigger piece of meat as I normally do to work with and making bigger slices.

If u let the meat get frozen first it´s much easier to slice thinner slices while the meat starts to get warm again.
I normally work with about 1 kg meat . Usually fits perfect to the dryer machine I use.
A machine supposed to be used to dry mushrooms or fruits etc. Not meat but it works well though.
U can also dry it in the oven at 70 degrees Celcius with the hatch slightly open to make sure the moist disappears out from the oven. The dryer machines are found on most bigger home electronic retailers and costs about +- EUR 50,-  .

When the meat is sliced u need to marinade it for some time.
I use to keep the meat in the marinade for about 48 houres before I start the drying process.

This is the marinade recipe for 1 kg sliced meat:

Soya 1dl
White wine vinegar 1/2 dl
Liquid Hickory smoke  2 table spoons
Light Syrup 3 table spoons
Muskovado sugar 2 table spoons
Chipotle chili powder  1 tea spoon
Garlic powder  5 tea spoons
Black pepper 2 table spoons
Salt  1 table spoon
Anise powder  1 tea spoon
Cayenne pepper 1 tea spoon


I use a plastic bag . Adding the marinade and meat and closing the bag.
Then I start squeezing and rubbing the plastic bag gently making sure everything in it gets well blended.
When ready the bag is placed in the refrigerator for 48 hours.Turning it around once in a while when remembering.

48 hours is no law but it´s always good if the meat gets a few hours to get married with all the flavors.
Now it´s time for the drying process. Open up the plastic bag and start digging for slices .
The slices are then placed on the dryers different layers. This one I use have 5 layers.
Keep some space between them to make sure the warm air in the machine can move around through the different layers.
When a layer is ready u do the last step before the final drying.
Now it´s time to sprinkle the meat slices with a tasty spice mix.

This is my tasty sprinkle mix:

Salt flakes 1 table spoon
Muskovado sugar 3 tea spoons
Black pepper 2 table spoons
Anise 1 tea spoon
Garlic powder 1 table spoon
Chilli powder medium strong 3 tea spoons
Ginger powder  1 tea spoon

Pretty similar to the basic marinade recipe.
All the spices are grained/mixed to a nice powder. This lasts for a few batches and can be kept in a spice jar.  
When ready I sprinkle very gently on top of each meat slice. Not to much. This gives the little extra touch to it.
Then it´s time to start the drying process. The cover is closed and then I start the machine.
It should keep temperature around 70 degrees Celsius.
Depending how thick u have sliced the meat the longer u might need to keep it in the dryer.
I think 2-3 mm thick slices is good. It differs a lot for sure sometimes.

Now it´s just waiting time. It can take from 6-10 hours . You can start checking after about 6 hours.
Then u might find some smaller thin pieces that might start feeling dry. You can pick them out and wait for the thicker pieces to get ready.
I´m not afraid to let the pieces stay a little bit longer in the dryer to make sure they are really dry.
Pretty simple to remove the dry prices.

Now they are ready to be enjoyed.
You can keep them in a glass jar och plastic bag. The good thing with jerky is that it lasts for a very long time if kept away from moist .
But it never last that long. Not a problem.



 I hope u enjoy this!