The brisket was cured with salt/sugar, spices and sodium nitrate for 5 days. Then rubbed with copious amounts of coriander seeds and black pepper
Into the scavaged dump cooker it goes. lol
Went on a hike through a old growth boreal forest north of Haines Junction yesterday. Hoping to sniff out some boletus edulis. I was just thinking I was gonna get skunked, then I seen the troops in the distance......... MUSH RUSH My first thought was, lacterious pepperatus, but as I came up on the troop and noticed no depression on the caps, I knew it was as catathelasma imperiale or imperial cats. When I posted my find on facebook a friend referred to them as "mocksutakes" I like it! No wait... I love these mushrooms. The texture is crunchy and very savory. Cooking these mushrooms requires patience as they like to be braised, stewed or cooked confit. A under rated mushroom worth seeking out if you get a chance to.
The Yukoner's answer to the matsutake. Although, ive herd rumor of matsutakes occurring up here I have yet to find any so far. As of today I'm up to 18 edible species of fungi in the Yukon territory! The list keeps getting bigger!