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Cured, Brined & Smoked

  • Cajun Risotto with Sausage

    Cajun Risotto with Sausage

    Makes 4-6 Servings Ingredients: 1 quart vegetable stock, warmed ½ cup white wine or white cooking wine 1 medium shallot, chopped (about ½ cup) 3 Tablespoons unsalted...

  • Smoked Turkey Wraps

    Smoked Turkey Wraps

    Makes 4 servings Ingredients: 3 to 4 thin slices of smoked turkey breast per wrap (16 total) 2 slices of cooked bacon per wrap (8 total) 12 Tablespoons of Hi Mountain Guacamole Dip, prepared 1...

  • Tips for Delicious Smoked Barbecue Ribs

    Tips for Delicious Smoked Barbecue Ribs

    The tang of the seasoning and sauce hit your tongue as the juicy meat falls right off the bone. The secret to succulent ribs is perfecting time and temperature. The following tips should help you...

  • Brined & Smoked Venison Roast

    Brined & Smoked Venison Roast

     The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing. Makes...

  • Quail with Citrus

    Quail with Citrus

    The quail are first brined for 2 to 3 hours using Hi Mountain Game Bird and Poultry Brine Mix. Then pat dry and follow the recipe. Hi Mountain Brines add flavor, moisture and speed up cooking times...