Cooking Tips

A simple reminder: Keep cold foods cold, hot foods hot, and frozen foods frozen!

Frozen meat : Store frozen at -18 C for up to 12 months in our vacuum packaging. Do not refreeze meat that has already been thawed.

Thaw meat in the refrigerator overnight, ideally. Alternatively, “float” the vacuum sealed package in cold water until thawed. Once thawed, try to use refrigerated meat within 3-5 days.

Berkshire pork is naturally a lot darker and redder in colour than the pale pink pork on plastic wrapped Styrofoam that you find in your local grocery store. It is marbled throughout the meat which makes for a juicy, tender, and flavourful eating experience! Regardless of the cooking style or recipe you are following, we recommend that you don’t overcook your Berkshire pork – try keeping it to a 140 -150 degree internal temperature (med. rare), unless of course, you are braising! Ground pork and sausages should be cooked low and slow (to a higher temp), allowing the fat to braise in slowly – you can always turn up the heat at the end to brown, but try not to overcook!



Wild Moon Organic Hams

Posted by Richard on December 18, 2014

Regardless of whether you have chosen a bone-less nugget style ham or an Old Fashioned ham with the bone-in and the skin on, the basic cooking instructions are about the same.

 

Since our hams are cured and naturally smoked, they are ready to eat so this is important to keep in mind with the cooking process. Some basic ideas are as follows:

– If your ham is frozen, give it adequate time in the refrigerator to thaw – up to a couple of days.

– Prior to preparing, set your ham out and allow it to get close to room temperature, if possible.

– For an Old-Fashioned ham, score the skin and fat (not the meat) in diagonal lines about every 1 or 1.5 inches apart. If you prefer, you can remove the skin and prepare it into crackle separately.

– Pre-heat the oven to 300 or 325 F and place the ham in a pan fat side up.

– Cook the ham to an internal temperature of about 120 or 125F (more if you like but it is not necessary) – approx 10 minutes per pound as a general guideline at 325F

-If you have an Old-Fashioned ham, broil the ham for about 15 minutes at the end to “crackle” up the skin and give it a nice finish.

– When you remove the ham from the oven, make sure to cover it in foil and let it rest for 15 minutes or so.

– If you want further information on simple ham preparation and glazing, check out this link for some great ideas –

http://www.simplyrecipes.com/recipes/glazed_baked_ham/print/  (you may have to copy it and paste it onto your browser)

ham-bone in

 

 



Easy Pulled Pork – In The Crock Pot!

Posted by Richard on February 25, 2014

Ingredients:

  • Wild Moon Shoulder Roast
  • 2 large onions
  • 1 bottle/can organic ginger ale
  • 12 – 18 oz of your favourite BBQ sauce

 

Instructions:

  • Slice 1 onion and place in the crock pot
  • Put the roast in the crock pot and cover with another sliced onion. Pour the ginger ale over the roast. Cover and cook on LOW for 10-13 hours.
  • Remove the meat, strain and save the onions, and discard all liquid.
  • With 2 forks, shred the meat.
  • Return the shredded meat and the onions to the crock pot and stir in the BBQ sauce. Continue to cook on LOW for another 3-5 hours
  • Serve with buns, rolls or anything else you prefer!

Note: Any leftovers (can’t imagine there will be much!) will freeze well.

IMG_5785_2  IMG_5812



Wild Moon Honey Broiled Shoulder Steaks

Posted by admin on February 15, 2014

Ingredients:

  • Wild Moon Berkshire shoulder steaks (2-4)
  • kosher salt
  • fresh cracked pepper
  • 2 cloves fresh organic garlic – minced
  • ½ cup organic bbq sauce
  • 1/3 cup organic honey
  • 1 tablespoon Worcestershire sauce
  •  1 teaspoon hot mustard
  • Wild Moon pork lard (or alternatively, oil)

Instructions:

  1. Mix garlic, bbq sauce, honey, Worcestershire, and mustard together and brush on steaks liberally.
  2. Season both sides of the steaks with salt and pepper liberally.
  3. Let the steaks rest at room temperature for 30 minutes or for up to 24 hours (if sealed and refrigerated).
  4. Brush the steaks with sauce again just prior to cooking
  5. Place the steaks on a broiler pan and broil on high for approximately 5-6 minutes per side.
  6. Heat a skillet or cast iron frying pan to high temperature. Add a couple tablespoons of lard (or alternatively, coconut oil).
  7. Remove the steaks from the oven and brush with the sauce again
  8. Brown the steaks for up to 1 minute per side in the frying pan
  9. Allow the steaks to rest (under loosely covered foil) for at least 5-8 minutes before cutting

Done! Serve with your favourite side(s)



Wild Moon Pork Chops

Posted by admin on

Ingredients:

  • Wild Moon pork chops (2)
  • kosher salt
  • fresh cracked pepper
  • fresh garlic
  • fresh thyme
  • Wild Moon pork lard (or alternatively, oil)

 

Instructions:

  1. On a plate, season both sides of the chops with salt and pepper liberally.
  2. Heat a skillet or cast iron frying pan. Add a couple tablespoons of lard (or alternatively, oil).
  3. Add crushed garlic and thyme to the skillet
  4. Place the chops in once the skillet is searing hot. Caramelize and turn the chops once they are coloured, and only then. (If your skillet is hot, this step should only take about 2 minutes.
  5. Finally, flip to the other side and repeat.
  6. Finish the chops in a preheated 400 degree oven for 4 – 5 minutes.

Done! Serve with your favourite side(s).

Note: Allow the meat to rest for at least 5 – 8 minutes before cutting.



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