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Smoked Maple-Sage Turkey Breast Heating Instructions

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.

So you want to cook this Smoked Turkey Breast up?

Heat Turkey at 375 degree oven in an uncovered baking dish, on a rack, until internal temperature reads 140 degrees.
Let it rest for approximately 10 minutes before slicing.

The lower the temperature and longer you roast, the more tender.

Want a fennel kick? Follow this link for our fennel braise recipe. 

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Smoked Berkshire Ham Cooking Instructions

 

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.

So you want to cook this beauty up?

Heat ham in a 325 degree oven in an uncovered baking dish, on a rack, until internal temperature reads 140 degrees.
We recommend 18 minutes per pound. Let the ham rest for approximately 10 minutes before slicing.

Are you looking for more creative and adventurous ways of cooking your Smoked Berkshire Ham? Follow this link to find five ways to devour Smoked Ham. 

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Pancetta and Egg Pizza

A near and dear Smokehaus tradition: the Pancetta and Egg Pizza

First off, the method in which you cook it is everything for this pizza, we’ll get to the recipe later… We cook this pizza at our staff parties in a wood-fired oven at our boss’ house, and if you’re not familiar with those, they reach a much hotter temp than a conventional oven. The intense heat and the fact that you’re cooking the pizza right on the ‘deck’ of the oven, which is lined with firebricks and gets really hot, is the way that we can put this pizza together from all raw ingredients and still have it cook uniformly. If you have a wood fired pizza oven, this is the optimum way.
A Weber grill with lump charcoal and a ceramic tile or firebricks is probably the second best way to achieve these results. If using that method, I would light up a chimney of lump (don’t use briquettes, they don’t get hot enough) and once they’re ready, make a rim around the perimeter of the grill with them (if you have an extra firebrick or two that will fit in the center on the bottom between the coals, that will help retain even more heat). Then place your grate as you would to grill normally and place firebricks or tile on top and in the center. Try to leave the lid on with the vents slightly open to keep the heat in and oxygen flowing until it’s time to cook. If you use a laser thermometer, you would want the cooking surface to be around 700 degrees F give or take 50 degrees.
With two of the methods I describe here you will need to build your pizza directly on a pizza peel or an inverted sheet pan. You will want there to be quite a bit of cornmeal under the dough in order to let it slide off easily onto the cooking surface, and try to build it close to the edge of the pan or peel for optimum sliding. In the wood fired oven our pizzas are cooked in less than 3 minutes, so figure a few more minutes on the weber. You could also build your pizza directly on a sheet pan and just cook it on that, but it is not optimum.
If you’re using your kitchen oven, you will want to crank it up as high as it goes and hopefully use a pizza stone or ceramic tile in it and again ease the pizza from the peel or pan onto the stone. Quick vibration while simultaneously sliding the pizza off is the best method. It’s a little tricky, but you can figure it out with a little practice. If you’re using your home oven, it definitely won’t approach 700 degrees, so the cooking time will be hard to determine. You just have to look at it and decide. I would guess at least 10-15 minutes at 500 degrees.
Also, if you’re using the oven, it probably would work better to at least par-cook the pancetta on a sheet pan before topping the pizza with it. You want it to be a little rendered but floppy enough that you can make a nice little nest for the eggs. I would not recommend par cooking the crust, because actually the egg is the last part of the pizza to cook.  Hopefully you like a runny egg (recommended by me!) because it would take a long time to cook the pizza so that the eggs are cooked through. Nothing is impossible, though!

So, here’s the basic recipe:

The dough (about one pizza, or a softball sized ball of dough) can be any you choose… They’re all pretty similar, but I would recommend using 00 flour if you can. Otherwise AP flour will work just fine. Here’s a basic recipe if you don’t have one:
—10 ounces flour (two cups)
—6 ounces water (if it’s warm the yeast will work faster, if it’s really really hot you can kill the yeast)
—Big pinch of yeast (1/2 teaspoon)
—2 big pinches salt (1 teaspoon )

 Well before you want your pizza (at least two hours and up to a week), combine the flour, water, yeast, salt.  Mix and kneed the dough till it’s smooth and elastic, about ten mintues (this is easiest to do by hand because there’s so little of it). A standing mixer works, too.

 

Put it in a bowl, cover it and leave it alone for at least 2 or 3 hours or up to a week (a finger indentation should not bounce back but nor should the dough be slack with air, but for pizza this isn’t really critical).

 

Once you have your dough ready, I recommend hand stretching it rather than rolling it out (but either way works). Hand stretching preserves the gasses in the dough better, I think, so you get big chewy air bubbles. To hand stretch, just basically take the dough, flatten it a little and then grab it by an edge and let gravity stretch it while you turn it.

 

Once your dough is stretched thin enough, place it on the corn meal coated peel or pan.

 

We use a mixture of minced garlic and olive oil on the crust. Not too much, just a couple of spoonfuls drizzled on it. Then top with mozzarella or provolone SPARINGLY (as with all pizzas, you can’t put large amounts of toppings on it or it makes it soggy). Finally, curve your pancetta into four little nests atop the pizza, then carefully crack an egg into each of the nests. This should contain them pretty well, but some may spill out and that’s ok.

 

Another party favorite of ours is a pizza topped with the olive oil mixture, some thin slices of our smoked pork loin, and pepperoncini. Our dry cured salamis are also killer on any pizza, if you haven’t tried them. Our staff pizza parties are pretty epic with just the range of potential toppings that we produce here.

 

Also, when I’m doing this, I always make extra pizzas (not the one with the egg, I don’t think it would work too well) and wrap them up and freeze them. They are the best frozen pizzas you will ever have, especially when kissed with fire!

Written by Greg Conley. 

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10 Things: Mail Order Edition

Mail Order Season has officially begun –for us that means our volume of shipments goes through the roof and this year we’re sending more boxes than ever. A team of about 2 turns into a team of about 10. A once quiet office turns into a loud machine of box making, choice 90s tunes, taping boxes, carefully hand-packing boxes, labeling boxes, and waving at the UPS guy as he takes our boxes into the world. Boxes are crammed in every available place – and we’re restocking hundreds daily. We’re doing everything we can to bring our deli to your doorstep, but there are some things for you to consider during this holiday season.

 

#1. Meats typically ship frozen. When ordering the larger meats, like 7 pound Hams and 4 pound Porkettas, think about the timing of your event. You may need an extra day or two for the meat to thaw before you can lovingly prepare it for your guests.

#2. We do everything we can to get your order to you as quickly as possible, but weather and UPS operational issues are out of our control. Typically, you can receive orders from us pretty quickly. For orders placed by noon Sunday-Tuesday, we ship your order the next day (if product is in stock). For those in Minnesota, we also ship on Thursdays. Food is shipped UPS 2-day so that it arrives cold on your doorstep. From time to time, Mother Nature gets in the way of the 2-day shipping timeline. And every so often UPS experiences technical issues or trucks break down. It’s so unfortunate when this happens, but we’ll be in touch with you, and happily replace an order if it arrives warm, or extend some other nicety depending on your situation. We’re here to help.

#3. Sustainability is very important to us. We understand that shipping our products across the US has a negative impact on the environment. We’re doing our part to help, and we hope you will too. Your cardboard box with our logo on it is recyclable – just make sure to take the packing tape off and dispose of it. All of our boxes are packed with a “Jean Jacket” liner. They’re soft and squishy, and biodegradable! They can be thrown out or you can take the polyfilm off the liner and compost the blue denim fibers inside. As for the ice packs, please reuse if possible. Use them in your lunch box, on a picnic, or keep in your freezer for just the right occasion. If you need to dispose, they are 100% water soluble.

#4. Give us a call when needed. We’re not robots here. We like to think we’re pretty helpful actually. If you have a question regarding an order, just give us a ring. If you’ve got a question about where your package is, also give us ring, we can easily track your package.

#5. Ordering online is the way to go when possible. Our website ordering process is very smooth. And we’re always looking for ways to add new things to the experience. When you order online, you’re more likely to get coupons emailed to you as well! 15% next order? Yes, please!

#6. Use and care of our products is now included in the yellow slip that comes in your box. If you haven’t noticed that bright yellow slip, check it out! Use and care for our products is as follows:

  • Smoked Fish – Fully cooked and ready to eat. Enjoy or freeze within 3 weeks of date on package.
  • Smoked Meats – Fully cooked and ready to eat. Enjoy or freeze within 1 week of receiving.
  • Salumi – Shelf-stable. Best kept in butcher paper, in your cupboard. Discard or eat rind, slice as needed and enjoy within 1 month.
  • Raw Sausages – Not cooked. Cook as desired, ensuring internal temperature reaches 155 degrees. Use or freeze within 1-2 days.

#7. All of our food is hand-made. We are not a factory. We are a small shop. We hand-make all of our products in small batches. The path of the product from raw meat to fully smoked to being packaged up for nationwide shipping is quite a process. We take pride in this process, and we put love and creativity into every step of it.

#8. Many people love to send our food as gifts during the holidays, but don’t send it as surprise! Since the food must remain cold, it’s good to let the recipient know it’s coming. They’ll want to grab that box as soon as it comes and move the food to their refrigerator. It’s also good to point out here, that we don’t require a signature for delivery. It’s important that the food be dropped off and received as soon as possible after drop off. If we required signatures, it’s more likely the transit time could be extended beyond 2-days, and more likely the food would become spoiled.

#9. We vacuum seal most of our smoked fish and meats. We do this for many reasons. It’s a safe way to transport food for shipping and it looks nice too! If the seal breaks during transport, you mustn’t worry, it’s still safe to eat. Only if the food arrives warm should you throw it out, and call us right away.

#10. Check out some of the newly added items in our Mail Order department! We are now selling the a 3 pound Porketta and Smoked Ham Steaks. We also kept our wildly popular Cajun Finn Kit and Northern Bagel Kit. Think of these as the perfect addition to a special occasion, or the creative alternative to a birthday cake! Find these in the “Gifts” section of our website.

Ok, that’s it for now lovely people – those boxes don’t pack themselves! Place those holiday orders soon, and remember we’re always here to help.

 

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Ready to Launch Our Biggest Deal of the Season

Some Boring Restrictions Apply

Offer valid for free shipping on orders of $150 or more using the coupon code: pigsinspace online.
Free shipping applies to regular priced items only.
Offer valid for twenty-four hours only on November 26th, 2018 and expires at 11:59pm.
Online customers must use the code “pigsinspace” to receive this discount.

Exclusion

Offer not valid on discounted items.
Offer is limited to stock on hand; offer is nontransferable and is not redeemable for cash.
May not be combined with any other discount or offer. Limit one
coupon per customer per order.


Questions?
 Contact a Smokehauser at mailorder@nwsmokehaus.com or call us (218) 724-7307

 

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A 2018 Gift Guide

 

 

All Season Fillet- 

This one is a no-brainer for me. This elegant fillet of smoked salmon showcases our Traditional flavor, Pepper and Coriander, Cajun, and Dill. It makes a stunning gift or an eye-catching party platter. To make it easier to serve your guests, score the fish diagonally.

 

Smoked Salmon Dream Box

This gift box is the perfect way to sample all our flavors of Smoked Atlantic Salmon at your next get together, or to wish someone well on their happy occasion. It’s also fun to split them up as little hostess gifts.

Salami Gift Box

Maybe it sounds strange, but salami is my comfort food. I grew up taking salami sandwiches with me to school, sneaking into the refrigerator late at night to steal a few pieces of rolled up salami, and watching my dad trouble deli workers for perfectly cut salami – “paper thin! I want to be able to see through it!”. Our dry-cured salumi is the elevated version of what I remember as a kid. I simply can’t show up to a family gathering without salumi – it’s the blessing and curse of being a Northern Waters employee. This gift box includes 3.5 lbs of dry-cured salumi from our shop – a feast fit for even the most sophisticated snacker. 

 

An Extra Hygge Box 

This curated box is filled with the best of the historic Dewitt Seitz Marketplace. You’ll find some of our most popular products like salumi, traditional salmon, and Castel Vetrano olives – in addition to products from Amazing Grace Cafe, Hepzibah’s Sweet Shoppe, and the Blue Heron Kitchen Co. It’s the perfect spread for your next gathering or the homesick Duluthian. 

 

 

 

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One ham meatball, many options

 

Baby, do I love ham! But let’s say that you cooked a ham for a special occasion and had A LOT of it left over.  Ham is great (pro tip: it also freezes really well), but if your ham leftover contingency arsenal consists solely of ham sandwiches… you’re going to become incredibly tired of ham sandwiches. One delicious option that it seems hardly anyone knows about for ham is making it into a meatball! You can use basically any old meatball recipe that you like and just substitute ham for part or all of the ground meat. The sauce recipes are also just guidelines, so add or subtract things as your taste dictates. What follows here is a basic ham meatball recipe that can be served in any style that you deem solid. I’ve given you the recipes for a Swedish gravy or a sweet n sour sauce , but I am positive that these meatballs would also land favorably in a soup, skewered up with peppers on the grill, in a stir fry or as a topping on a pizza. As with any meatball, I recommend making a whole bunch of them at once if you have the ingredients and freezing the excess balls raw, which will make for quick and easy meals in the future.

 

For the meatballs:

½ lb ground beef (or any ground meat)
½ lb Northern Waters Smokehaus Berkshire ham,  ground up in a food processor or meat grinder
1 large egg
1 slice of white bread, crust removed
¼ C milk
½ cup onion, minced
4 T olive oil or any neutral oil ( I recommend using 4 T butter for the Swedish version)

Place the milk and the slice of bread in a small saucepan. Bring the milk to a gentle simmer until it is absorbed by the slice of bread (a couple of minutes). Using a fork, shred up the bread and milk, then place it in a mixing bowl. Add the onion and the egg to the bread, mixing it into a loose paste. Add the ground meat and ground ham last, mixing it by hand until just combined (try to gently incorporate all ingredients until they are just holding together enough to form your meatballs). The meatballs can be as large or as small as you would like. Once the meatballs are formed, bring a large skillet to medium heat with the oil or butter in it, and brown your meatballs on all sides. At this point, you can continue cooking them until they are cooked through, or finish them in whatever sauce you are serving them in.  Either way, once the meatballs are ready to come out of the pan, drain them first on a paper towel, paper bag, or on a rack. Do not completely clean out your pan- you may need it to make your sauce in! Makes 4-6 main course servings.



For sweet and sour sauce:
1 ½ C water
¼ C distilled white vinegar
¼ cup ketchup
3 T cornstarch (you can substitute all purpose flour)
3 T soy sauce
(Optional) diced pineapple, peppers

Scallions to garnish

Whisk the water, vinegar, ketchup, cornstarch, soy sauce and optional vegetables together and add to a large sauce pan (you can do this in the same pan you cooked your meatballs in but be sure to drain off any excess oil). Bring the sauce to a simmer for 3 minutes or so. Add meatballs to the sauce and simmer until cooked through.
Serve as a stand-alone appetizer, over rice, or lo mein noodles. Garnish with chopped scallions or chives.

For Swedish gravy:
4 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
¼ t nutmeg
½ t garlic powder
salt and pepper to taste

chopped parsley to garnish (optional)

In the pan you cooked your meatballs in, add 4 T of butter and bring to a medium heat until foamy. Try to use the butter heating time to scrape the browned bits off of the bottom of the pan with a spatula or fork. Slowly incorporate flour, whisking until it turns a light brown color. Slowly whisk in broth and heavy cream. Whisk in Worchestershire, Dijon mustard, nutmeg and garlic powder. Bring to a simmer until sauce starts to thicken. Add salt and pepper to taste. Add your meatballs and heat until cooked through. Serve over mashed potatoes or egg noodles and garnish with chopped parsley.

 

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We’re Celebrating 20 Years and We’re Throwing A Party

20 YEARS OF SMOKING SOMETHING
FREE FOOD & MUSIC
Saturday, Sep. 29th, 5pm-12am
One Night, Two Parties!
5pm-8pm
Free Food!
With a Hausmade playlist by Smokehaus DJs.
Enter a raffle to win Smokehaus gift cards & march!
(All proceeds go to Together for Youth)
9pm-12am
Free music!
Featuring many Smokehaus artists:
LEIF HINKEL
BRIAN RING
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Glensheen Gala: Unlocked

We’re catering a mansion party and we want to invite you!

THE 5TH GLENSHEEN GALA: UNLOCKED

Focusing on Glensheens’s twelve acre estate and gorgeous gardens, this year’s theme is Secret Garden Party. Gala guests will have the opportunity to explore the grounds, newly opened spaces, and, of course, the mansion.

SATURDAY, 8-18-18  |  7PM – 10PM

Cost: $100 per person

Time travel to Duluth’s best lake party and enjoy the revelry throughout our historic, 12-acre estate. We’re unlocking the mansion for Gala guests to experience what’s behind closed doors.

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The Cajun Finn Scavenger Hunt

We’ve been selling smoked fish, meats, salumi, and sandwiches out of our little DeWitt Seitz location for so long that some regulars call us an institution (thanks, y’all). However, our company was actually founded in 1998 on separate banks of Lake Superior almost single-handedly by co-owner Eric Goerdt.

For the month of July we will be doing a Duluth-wide (within our delivery range) Scavenger Hunt.
Every week in July we will be giving out 5 CLUES (for a total of 20 clues). Each clue will guide you to a CAJUN FINN magnet. You will be able to redeem the Cajun Finn magnet for a FREE Cajun Finn sandwich in-store (or another sandwich of your choice).

FIRST WEEK: Outdoor Adventure

Day 1: To cross I-35 on foot or bike, or to find your ticket to a free Smokehaus Sandwich, follow this path, nearby the harbor and some rail road tracks.  Found by Brian.

SECOND WEEK: Tourist Trap!

THIRD WEEK: Friends of the Smokehaus

FOURTH WEEK: Canal Park