Food Science with Hagerman Joint School District

• 2 lb smoked sturgeon, small chop; lightly process
• 1 cup black beans; process with the Sturgeon
• 1 lb cream cheese; chopped
• 1 cup sour cream
• 1 cup cheese; shredded
• 1/4 cup chives; thinly sliced
• 1 tablespoon horseradish
• 1/4 cup lemon juice; fresh
• 3 tablespoon capers; drained
• 1/2 cup Salsa Manzano
• 2 tablespoon parsley; thinly sliced
• 2 tablespoon cilantro; small chop
• 1-1/2 tsp Cajun seasoning

Instructions
In a food processor, Lightly pulse the Sturgeon and Black beans in batches, put them in a mixing bowl. Add remaining ingredients to the processor and lightly pulse until mixed, then add to the Sturgeon and fold together. Serve on assorted breads, crackers, and skinned cucumber rounds.

Any fish can be used in this recipe. That can be formed into burgers or cakes and lightly breaded with crushed white corn ships, sauteed, served w/pico de Gallo cream sauce, avocado pico de Gallo cream sauce, fire-roasted salsa Manzano cream sauce.

• 4 lb.Sturgeon, cut to 1/2 inch cubes; grind with 1/2 inch plate
• 1 lb. shrimp, Chem Free, cut 1/2 cubes; grind with 1/2 inch plate
• 2 tablespoons Red Wine Vinegar Powder
• 1 tablespoon & 1 tsp ground dried smoked Chipotle chili
• 1 tsp chili Árbol Molido
• 1/4 cup roasted garlic; 1-1/2 tsp. fresh
• 2 tsp Mexican oregano
• 1 tsp white pepper
• 2 tablespoons jalapeno pepper; seeded, small dice
• 2 tablespoons Italian flat-leaf parsley; chopped
• 2 tablespoon cilantro; chopped
• 1-1/2 tsp thyme fresh; chopped,
• 1/2 tsp. dry 2 tablespoons red onion; small dice
• 2 tablespoon chives; thinly sliced
• 1-1/2 tsp cumin
• 1/4 cup chili Manzano; diced
• 1-1/2 tsp kosher salt
• 1 tsp nature's seasoning

Instructions
Grind the Shrimp with the 1/4" plate then mix with the cubed Sturgeon. Add the rest of the ingredients and mix well. Grind with the 1/2 inch plate then regrind with the 1/4" plate.

• 4 lb. sturgeon; cut to 1/2 inch
• 1 lb. shrimp (Chem Free, Costco); chopped
• 1 tablespoon rubbed dried sage
• 1- 1/2 tablespoon ginger, fresh; finely chopped
• 3/4 tsp nutmeg
• 1-1/2 tsp fresh thyme; 3/4 dry
• 2 tsp red pepper flakes
• 2 tsp sea salt
• 1/2 tsp white pepper
• 1 cup Monterey jack cheese; shredded, chopped
• 1/2 cup blanched spinach; chopped

Instructions
Grind the sturgeon and shrimp with the 1/2 inch plate, add the rest of the ingredients and mix well, then regrind with the 1/4 inch plate.

This can be formed into patties, lightly breaded with seasoned bread crumbs, sauteed, and served with Sundried Tomato Cream, Fire Roasted Red Bell Pepper Cream Sauce, Basil Pesto Aioli, Provencal, Marinara Sauce. Trout or any fish can be used in place of the Sturgeon.

• 4 lb sturgeon; cut to 1/2 inch
• 1 lb shrimp; cut to 1/2 inch
• 2 tsp fennel seed
• 2 tsp red pepper flakes
• 1 tablespoon caraway seed
• 1 tablespoon coriander seed
• 1-1/2 tablespoon Roasted garlic; minced, 3/4 Tbsp. fresh
• 2 tablespoon sun-dried tomatoes; chopped fine
• 1 tsp rosemary fresh; chopped fine
• 1 tsp thyme fresh; chopped, 1/2 tsp. dry
• 1 tablespoon & 1 tsp basil; chopped
• 1/2 cup parmesan cheese; chopped
• 2 tablespoon chives; thinly sliced
• 2 tablespoon red onion; small dice
• 2 tablespoon Italian flat-leaf parsley; chopped
• 1/2 cup spinach; blanched, chopped
• 1 tablespoon sea salt
• 1 + 1/2 tsp. white pepper

Instructions
Grind the sturgeon and Shrimp with the 1/2 inch plate. Mix all of the rest of the ingredients well then mix with the ground sturgeon and shrimp and mix well again. Then regrind with the 1/4 inch plate again.

• 7 lb wild game trim; cut into 1/2 inch cubes
• 3 lb pork butt; cut into 1/2 inch cubes
• 2 cup peppers red & green bell; small dice
• 1 cup red onion; small dice
• 2 cup celery; small dice
• 2 tablespoon garlic; minced
• 1 tablespoon kosher salt
• 1/4 cup Italian flat-leaf parsley; chopped
• 1/4 cup chives; thinly sliced
• 1 tablespoon black pepper
• 2 tablespoon Cajun seasoning
• 3 tablespoon Worcestershire sauce
• 2 tablespoon pork base; mixed w/ 1 cup water
• 2 cup Monterey jack cheese; (Added Last)
• 1 cup parmesan cheese; shredded, (Added Last)

Instructions
Mix the big game and pork well then grind with the 1/2" plate. Mix the rest of the ingredients well and add to the ground meat, mix well then grind with the 1/4' plate.

Any protein ex: beef, duck, antelope, pork, wild boar, bear, inc. fish.

• 7 lb big game; cut into 1/2 inch cubes
• 3 lb pork butt; cut into 1/2 inch cubes
• 1/2 cup jalapeno Chile; seeded small dice
• 1/2 cup sun-dried tomatoes; small dice
• 1/4 cup cilantro; chopped
• 1/2 cup red onion; small dice
• 1/4 cup chives; thinly sliced
• 2-1/2 tablespoon kosher salt
• 1 tablespoon black pepper
• 1/4 cup Italian flat-leaf parsley; chopped
• 2 tablespoon garlic; minced
• 1/4 cup chipotle pepper sauce
• 1 tablespoon Mexican oregano; crushed
• 1- 1/2 tsp cumin
• 2 tablespoon smoked chipotle chilies
• 2 cup cheese Jalapeno; High Temp. (Add Last)

Instructions
Mix the big game and pork well then grind with the 1/2" plate. Mix the rest of the ingredients (except the cheese) well then mix with the ground meat. Regrind with the 1/4" plate. Fold in the cheese last.

• 7 lb lamb trim; cubed
• 3 lb pork butt; cubed
• 1 Tbl. + 1-1/2 tsp. kosher salt
• 1 Tbl. + 1 tsp ground white pepper
• 1 1/2 Tbl. rubbed sage
• 1/4 cup fresh ginger; minced
• 1 1/2 Tbl. nutmeg; ground
• 2 Tbl. fresh thyme or 1 Tablespoon Dry
• 1/4 cup Italian flat-leaf parsley; chopped
• 1/4 cup chives; thinly sliced
• 2 Tbl. red hot pepper flakes
• 1/4 cup pork broth; Savory Choice

Instructions
Grind all meat through the 1/2 inch plate, fold in all the rest of the ingredients well, then regrind with the 1/4 inch plate. If you want to add cheese, fold in 2 cups last.

• 5 lbs., cut to 1/2 inch cubes
• 2 tablespoon Red Wine Vinegar Powder
• 1 tablespoon & 1 tsp ground dried smoked Chipotle chili
• 1 tsp chili Árbol Molido
• 1/4 cup roasted garlic; 1-1/2 tsp. fresh
• 2 tsp Mexican oregano
• 1 tsp white pepper
• 2 tablespoon jalapeno pepper; seeded, small dice
• 2 tablespoon Italian flat-leaf parsley; chopped
• 2 tablespoon cilantro; chopped
• 1-1/2 tsp thyme fresh; chopped, 1/2 tsp. dry
• 2 tablespoon red onion; small dice
• 2 tablespoon chives; thinly sliced
• 1-1/2 tsp cumin
• 1/4 cup chili Manzano; diced
• 1-1/2 tsp kosher salt
• 1 tsp nature's seasoning

Instructions
Grind the Lamb with the 1/2 inch plate
Add the rest of the ingredients and mix well. Then regrind with the 1/4" plate.
This can be formed into burgers or cakes.
To make Smoked Jerky add .28 Oz./Lb. Jerky cure (Sodium Nitrate)
Case in Collagen or Sheep Casings or Use a Jerky Gun
Let rest in the refrigerator overnight to cure.
Smoke at 180F to an internal temperature of 160F.

• 2 lb cooked meat; chopped
• 1 cup celery; chopped
• 1/2 cup Spanish onions; chopped
• 1/4 cup fresh parsley; chopped
• 1/4 cup green onions; thinly sliced
• 1 tablespoon lemon pepper
  salt and pepper; to taste
• 2 tablespoon dill, fresh; chopped
• 1 cup pineapple; chopped
• 1 1/2 cup mayonnaise; Best Foods
• 1/4 cup red bell pepper; chopped

Instructions
Mix all ingredients well in a large bowl and chill.

• 3 lb chicken thigh meat (Skinless); cubed
• 7 lb goose meat; cubed
• 1 cup dehydrated apples; chips, crushed
• 1 tablespoon & 1 tsp kosher salt
• 1+ 1/2 tsp ground white pepper
• 2 tablespoon rubbed dried sage
• 3 tablespoon ginger (Fresh); minced
• 1+1/2 tablespoon nutmeg
• 1+1/2 tablespoon thyme, fresh (or 1Tbl. dry); chopped
• 1/4 cup Italian flat-leaf parsley; chopped
• 1/4 cup chives; thinly sliced
• 1/4 cup chicken broth; Savory Choice

Instructions
The Savory Choice Chicken Broth can be replaced with 2 Tbl. Chicken Base mixed w/ ½ cup Warm Water.
Cube all meat and place on a tray lined with plastic wrap, freeze until half frozen. Grind with 1/2 in. plate.
Mix in the rest of the ingredients. Regrind with 1/4 in. plate.
Stuff in hog casings or patty.

Any big game for example: teriyaki jerky duck, goose, antelope, wild boar, bear, moose.

• 10 lbs. duck; cut into strips
• 3 cup soy sauce; light
• 1 cup Water
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 2 tsp. black pepper
• 1 cup brown sugar
• 1 cup date sugar
• 2 tsp Cajun seasoning
• 2.8 oz Pink Curing Salt; .28 Oz./ Pound

Instructions
This recipe will marinate 10 pounds of the big game. Mix all of the "DRY" ingredients well, then Add the "WET" Ingredients. Trim the meat of all connective tissues and fat. Before slicing, if you chill the meat in the freezer until firm but not frozen it will slice easier. Also slicing across the grain instead of with the grain will make the jerky easier to eat. Slice about 3/16" of an inch thick and placed in the marinate. Mix well to coat all sides of the meat and marinate for 48 hours to let the cure work and penetrate the meat. Because the thin-sliced meat will have the tendency to stick together, take it out of the refrigerator a couple of times and mix well to ensure that all sides are coated. The next morning spray your smoker racks with non-stick spray, drain the meat of excess marinade, and lay it out on the racks. If you can, put a fan on the meat and dry the surface of the jerky and create a sticky Pellicle which the smoke attaches to. We put the marinated, racked jerky in the refrigerator another night to make sure it is cured properly. The ground jerky needs to cure at least 24 hours and the solid mussel strips should cure 48 hours. The meat should feel tacky and not wet when ready to smoke. Fire up the smoker with your favorite wood chips and cook, (Low and Slow!). Smoke at 180°F. until 165'F or dried to your liking. Store in a zip bag and refrigerate, we CryoVac and freeze until needed.

To make Pemmican; pound and shred as much jerky as you want and add raisins, dried or chopped berries, dried fruit, and nuts.

To make Date sugar we put in 8 Oz. bag of Chopped Dole dates in a food processor with 1-1/2 cup sugar and add more sugar as needed. We use raw sugar that we get at Costco, Date sugar gives the marinate a bit of a caramel flavor. If you are using a Jerky Gun, we grind the meat first with the 1/2" inch plate, mix with the marinate well, and regrind with the 1/4" inch plate, then run the meat through the gun to form the sticks right away. If you wait until the next day it will be a real chore to get the marinated meat through the gun because it firms up as it cures. We let the jerky cure 24 hours, then smoke it.

To do 10 Lbs. just double the recipe.