Botargo part two + projects

One of the many wild blueberries ive gotten this year

Almost forgot about the botargo I finished last weekend. Taste is great and it keeps for a long time vac packed in the fridge. I'm planning to make some taramasalata with it in the near future. I hope to stock up on a bit more of this for the winter.

To make it all I do is make a dry cure, 2 parts salt, 1 part sugar. Cover the entire surface of the roe. Place it on a paper towel. The next day, I replace the rub and paper towel. Continue till the towel remains dry and no more moisture is coming out. Your roe is now fully cured and good to go. Cold smoke it if you want or vac pack it and save in the fridge till needed. If you don't have a vacuum packer, wrap tightly in plastic wrap and dip in paraffin wax to seal it. The roe is curing with the 2:1 salt/sugar cure, till completely dry and below, the finished product ready to be used!
With the caviar I ended up grilling some home made sourdough bread rubbed with garlic and olive oil, topped it with a little mayonnaise, sliced smoked coho salmon and a generous pile of caviar on top. Very simple, but very satisfying.

Finshed putting up some of Grant Dowdells amazing beets. I pickled them with some fennel I got from him as well as orange zest and wild junper berries. Five liters of wild blue berry jam has also been put up. Some of the berries I picked while up in dawson for discovery days and the rest I got from the kluane region.

Ive started some, dry cured wild boar loin, fresh moose kielbasa, smoked dry cured moose kielbasa, moose pastrami, elk pastrami and fermented radish tops, turnip tops and green onions kimchi. Projects are what keeps me sane in the kitchen. Love it!

Blueberries are on there last string, low brush cranberries are out but not sweet enough yet. High brush crans look good to go. Crow berries are plump and as sweet as they will get. Raspberries and fire weed are going crazy colours. Trees are turning and loosing leaves. The nights are getting darker and mornings colder. Mushroom will be popping like crazy this week so keep you eyes peeled!

Chilling and grilling guinea fowl on my garbage dump scavaged kettle cooker!