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How to Score Salmon

So, you’ve got yourself a beautiful fillet of smoked salmon, and your guests are scheduled to arrive soon. What next? Time to score that salmon! Here’s a simple way to get the perfect bite-sized portions.

With a serrated knife, cut horizontally along the side of the salmon fillet.

With a serrated knife, cut vertically from top to bottom of the fillet.

Garnish salmon fillet with herb, citrus, & crackers.

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A Small Change in Our Shipping Department

All flat-rate continental shipping outside the Midwest is now $58. The secret is out—nationwide, people have recognized the excellent quality of our smoked fish and meats. For as long as we have been able to, we’ve offered the lowest possible flat-rate shipping prices we could—often less than the true cost of shipping the packages. The reality is, we’re not a large corporation, with shipping centers nationwide; we’re a small, family-owned company in the Midwest. In order to keep shipping our products coast to coast, we’ve adjusted our shipping rates to reflect the distance and means by which they must travel. As of October 14th, 2019 our flat-rate shipping rates are as follows:

Minnesota $18

‘Midwest’ $24

Continental $58

Hawaii, and Alaska $65

Non-perishable items $16

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MAKE IT FANCY

Want to show us what you do with your Smokehaus products?  We want to show off what you do with your Smokehaus goodies. 

If you follow us on Instagram, share your photos via your story or post them on your grid, tagging us @northernwaterssmokehaus and using the hashtag #nwsmadeitfancy. We will be sharing our favorites and raffling out a limited edition NWS red tote (printed by our great friends at the Medium Control) within then next couple of months. 

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Labor Day Sale

We’re running a mail order special—receive 20% off your cart Monday, August 26th through Monday, September 2nd (Labor Day), when you enter the discount code bluecollar at checkout—to ensure that you can treat yourself at the best rate possible.

  • Receive 20% off store-wide. Discount does not apply to shipping cost. 
  • Coupon code can not be used multiple times.
  • Offer is limited to stock on hand; offer is non-transferable and is not redeemable for cash. 
  • Coupon code may not be combined wth any other discount, offer or coupon code. 
  • Coupon code applies to our online Mail Order shop.
  • Coupon code is valid from 8/26- 9/02. 
  • This coupon code can not be used for the purchase of online e-gift certificates or in-store gift cards. 

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Can’t eat a whole roast? How about a Ketta Steak?

Generously brought to Minnesota’s Iron Range by Italian immigrants, this boneless pork roast is a showstopper. Talk to any authentic Italian and they’ll tell you exactly how their grandma makes it—and how yours should too. There are endless varieties of porchetta, but ours has gained some serious recognition. High praises from longtime Iron Rangers and multiple features in Bon Appetit are among those regards.

It would be a crime to deprive you of our Berkshire Porketta, so for the month of March we’re sharing it with loyal customers like you! All of March, if you spend $150 you’ll receive one free Porketta Steak! Just fill up your cart with $150 worth of Smokehaus goodies and follow the checkout process to proceed.


Some Boring Details

Free Porketta Steak Offer valid for orders of $150 or more using the pop-up box on the check-out page. Must click YES! in box to receive the free Porketta Steak.
Offer valid through the month of March and expires 3/30 at 11:59pm.

Exclusion
Offer is limited to stock on hand; offer is nontransferable and is not redeemable for cash.
This offer is extended to our MAIL ORDER customers. The free Porketta Steak offer is not valid for customers of our other departments (Canal Park Deli, Delivery, Pick Up or Catering).

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

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Porketta & Pasta

Ingredients

1 Pound Pasta, Such as Linguine or Spaghetti—or better yet, homemade Tagliatelle 

2 Tablespoons Olive Oil

1/2 Yellow Onion, thin sliced

1 Pound Porketta, chunked at 1/2 inch (or so)

1/4 – 1/2  Cup Starchy Pasta Water

1/4 Cup Cream

Lemon Zest from 1 Lemon

1/2 Cup Flat Leaf Parsley, chopped

Salt and Pepper

Directions
This recipe works well as a come-together-quick meal, as the heavily-spiced porketta does most of the flavor work for you. 
1. Put a large pot of water on heat and heavily salt it. When it boils, cook pasta al dente. Reserve some of the pasta-cooking water.

 
2. Meanwhile, heat the olive oil over low heat and cook the onions slowly, adding a little salt, until they are golden. Toss in the porketta and increase the heat and stir the pan so that the onion and porketta are well combined and cook long enough to heat the porketta and render it a bit. 


3. When it is browned, deglaze the pan with some of the starchy pasta water, lifting any of the glorious fond from the pan. 


4. When the mixture is loosened, add cream and heat. Adjust salt and pepper. Turn heat down to low. Add pasta and toss to coat. If it seems too dry, add more starchy pasta water.


5. When the pasta is thoroughly combined and heated through, top with lemon zest and parsley and serve.

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Send A Sandwich To Your Sweetie(s)

We’ve had a polar vortex, multiple Snowpocalypse(s), and still have maybe four more months worth of chatting about weather left to go. Maybe you’ve had a snow-angel dig you out, help you carry groceries or give you a ride up the hill.
Say, “Damn! I appreciate you so much for existing and showing extra kindness in this bleak weather. Here’s a sandwich that screams love and gratitude. Thank you.”
This sure-do-appreciate-you season, you can send your sweetie(s) a Northern Waters Sandwich and make it sweet (for + $2).
Our Make it Sweet includes your favorite NWS sandwich neatly wrapped, tied with a bow and Swedish Fish.

2019 Make It Sweet Season is Feb 11- Feb 15th.

XOXO-
SMOKEHAUS

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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.