Dry Rub Recipe

Ingredients:

  • ¾ cup kosher salt
  • ¾ cup brown sugar
  • ¼ cup smoked paprika
  • 4 Tbsp garlic powder
  • 6 Tbsp ancho chili powder
  • 1 Tbsp ground cumin
  • 2 Tbsp ground black pepper
  • 2 tsp cayenne pepper
  • 4 tsp coriander

Recipe: Korean Beef Cheek Tacos

Ingredients:

  • 1 pounds beef cheeks
  • 1/4 onion, sliced
  • 2 cloves garlic, chopped
  • 1 ¼ chicken or beef broth
  • 1/4 cup soy sauce
  • 2 green onions, cut into 2-inch pieces
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 cup kimchi, or to taste
  • 6 (6 inch) flour tortillas

Directions:

  1. Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
  2. Stir broth, soy sauce, green onions, honey, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
  3. Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
  4. Place a scoop of beef and some kimchi over each tortilla.

French Cooking Classes with Special Guest, Louisa Hallewell!

Welcome, Louisa Hallewell!

 

Louisa Hallewell will be traveling to Kettle Range from her sustainable farm in the Gascony region of France to teach THREE hands-on courses.

Louisa and her family moved from England to France in the autumn of 2007 on a quest to live a more sustainable and rural lifestyle. After much searching, she found her dream home, a farm situated in the rolling countryside of the Gers, with panoramic views of the Pyrenees to the south.

Louisa is the owner and operator of Little Black Pig, a cooking school specializing in teaching traditional farmhouse cookery skills to all ages and abilities.

 

Reserve Your Spot Today for one or of all these great classes with Louisa!

Chicken Cusions, Baconberg & Bonbon Crepinetes

Friday, March 1

5:30 p.m. – 9: 30 p.m.

In this class, you will learn how to debone a chicken carcass and turn it into a ‘chicken cushion’ so that you can impress your dinner guests with stuffed chicken dinner! You will also be making Baconberg, an all-pork play on the famous Battenberg cake using bacon, pork tenderloin and minced pork—a pork lovers dream! Finally, you will learn to make Crepinettes, small, flattened sausages wrapped in caul fat rather than a casing.

 

 

Intro to Charcuterie

Saturday, March 2

9:00 a.m. – 4:00 p.m.

You will learn how to make 3 different and delicious pâtés – a smooth chicken pâté, a coarse traditional pork pâté and a duck rillette (French speciality). You will learn how to preserve your potted meats, so they become a stable product which can be stored in your cupboards for up to 3 years. Finally, you will also learn how to make a dry cured duck ham.

Meet Chili Champion, Chris Scallon!

Ever wonder who’s working behind the scenes at Kettle Range Meats? Well wonder no more! Our entire staff works hard to ensure you’re getting the highest quality, best tasting meats in Wisconsin. And we want you to meet them all. First up, Chris Scallon. Chris has become somewhat of a local celebrity in the chili world. With a Golden Ladle from Potawatomi’s Chili Bowl, and a first place win from WMSE’s Rockabilly Chili contest, he made Kettle Range synonymous with great chili in 2018.

 

What do you do at Kettle Range?

I guess my title would be sous chef. I do a lot of food preparation for our heat-and-eat meals. Cutting, slicing, dicing, chopping, packing. I also assist in menu creation, so we can keep adding new items to our overall menu. Oh, and I man the cauldron. The cauldron is what I call our large industrial kettle. It’s where we make things like chicken and beef broth. It’s essentially where the magic begins.

 

What inspires your award-winning chili concoctions?

I get a lot of inspiration from the incredible products we have access to. Right from the start, we’re sourcing quality meat from local farms. We have a talented butcher staff here that can create amazing products from those meats, like sausages. Those flavors inspire innovative ideas for meals, chilis and side dishes. The Ropa Chili (Rockabilly Chili contest winner) stemmed from one of our heat-and-eat meals, Ropa Vieja. The distinct flavors were incorporated into what turned out to be a delicious and unique chili.

 

What do you enjoy most about your job?

The freedom to create new things. We love getting feedback about our meal program. It’s a great feeling to put out a new meal and get a positive response from our customers. Thanks for all you do, Chris!

 

Join Chris this weekend as he defends Kettle Range’s Golden Ladle title at the 13th Annual Milwaukee Chili Bowl. Purchase your tickets at the shop and save $5 on admission!

Recipe: Smoked Beef Sausage and Potato Soup

Ingredients

3 tablespoons butter

1 cup chopped onion

1/2 cup chopped celery

1 lb. Kettle Club Smoked Beef Sausage

1/4 cup all-purpose flour

1/2 cup chopped green onions

2 cups chopped Kale

1 tablespoon chopped fresh parsley

1 teaspoon dried leaf basil

1 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1 teaspoon Smoked Paprika

3 cups chicken broth

2 pounds baking potatoes, peeled and diced

1 1/2 cups heavy cream

 

Directions

  1. In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned.
  2. Stir the flour into the vegetable mixture until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper. Add chopped Kale. Continue cooking, stirring, for 1 minute. Blend in the chicken broth.
  3. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender.
  4. Stir in the heavy cream and continue cooking until heated through.

Recipe: Heritage Pork Stuffing

Ingredients:

  • 1 stick unsalted butter, plus more for the baking dish
  • 2 pounds white sandwich bread, cut into 1-inch cubes (20 cups)
  • 4 inner celery ribs, finely diced (1 1/2 cups)
  • 2 large carrots, finely diced (1 cup)
  • 1 sweet onion, finely diced (2 1/2 cups)
  • 1-pound Kettle Club bulk breakfast sausage
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped thyme
  • 3 cups Turkey or Chicken Stock
  • Salt and freshly ground pepper
  1. Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.

 

  1. Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.

 

  1. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.

 

  1. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

 

New Segment: Ask the Butcher

Got a question about one of our farms? Need a recipe for that cut you’re just not sure how to prepare? How about a grilling tip from one of our skilled butchers? We’re here for you! We love chatting with our Kettle Club family about everything from heritage breeds to marinades. The butcher is in, and we’re excited to feature your inquires in a new segment of our newsletter entitled Ask the Butcher. Email your questions to support@kettlerangemeats.com.  If we choose your question, we’ll send you a special surprise in your next share!

We’ll kick things off this month with a question we frequently get in our store.

Where does your meat come from?

At Kettle Range, we work to source the most sustainably raised, antibiotic and hormone free the Midwest has to offer. Some of these farms are ours, and some are owned by independent family farms located in Wisconsin (remember the Schlimgens from last month’s newsletter?)

We want all our Kettle Club members to feel like part of our farm family. Which is why we’ll continue to feature our producers in future newsletters.

Fire away Kettle Club members. You’re answers await!

grass fed steaks gift boxes

Give the Gift of Local Grass Fed Meat

Did you know that Kettle Range offers grass fed gift boxes? It’s an excellent gift idea for your favorite foodie or local grass fed beef and pork fanatic, and we’ll ship it right to their door.

Curated Gift Boxes

Whether you are shopping for a barbecue master or a local food fan, we have a perfect gift box.  Each grass fed gift collection includes a hand-picked selection of our premium, locally raised and locally processed grass fed beef or pork.

A few of our most popular options include:

VIEW THE COMPLETE GIFT BOX CATALOG

Ship Anywhere

Our grass fed steaks and other goodies are flash frozen for freshness and lovingly packed in an attractive insulated shipping cooler. They can be shipped anywhere in the lower 48 states. Online prices already include the costs of handling and dry ice. Shipping charges apply.

Holiday orders must be received by December 18th in order to arrive by December 24th.

Pick Up At Our Milwaukee Butcher Shop and Save

Shipping boxes of grass fed beef around the country is complicated and expensive. If you live in Milwaukee and want to save some money, you can pick up your gift box at our Milwaukee butcher shop (5501 West State Street). We’ll give you a 10% discount and you won’t be charge shipping.

Happy Shopping!

 

 

 

Heritage Holiday Ham

Heritage Holiday Hams Are Here

A delicious Heritage Holiday Ham is a classic way to celebrate the holidays.

Kettle Range is preparing a limited number of 8-10lb Holiday Bone-In Half Hams made from delicious heritage Duroc pork. Each Heritage Holiday Ham is traditionally cured using a time-honored recipe and then hickory smoked with just the right amount of sweet and savory maple flavor.

This beautiful Heritage Ham will make a beautiful centerpiece for your holiday feast. Each half-ham is fully-cooked and and ready to serve 10-15 hungry guests. No cooking is required. All you need to do is warm it up.

About Our Heritage Holiday Hams

Our heritage Duroc hogs are raised using traditional methods and are never given sub-therapeutic antibiotics. Kettle Range hams are Ractopamine free, just like all of heritage pork.

A Perfect Local Gift For Your Favorite Foodie

Kettle Range Meat Co. is Milwaukee’s premier farm-to-table butcher shop.

Holiday hams can be picked up at our Milwaukee butcher shop (5501 West State Street) any time during the week of December 19th. They can be shipped fresh anywhere in the continental United States (additional charges apply) up to our December 18th shipping cut off date.

Limited Supply – Reserve Yours Today

Each holiday season, we cure and smoke a limited number of heritage half hams and we expect to run out well before the holidays. If you would like to get ahold of one of these delicious and unique, locally produced hams, place your order soon!

Click here to RESERVE YOUR HOLIDAY HAM.

Picture of a turkey in brine solution

How To Brine Your Thanksgiving Turkey

Thanksgiving is on the way and we’re fielding lots of phone calls about how to properly prepare a turkey brine for the amazing Heritage turkeys that our friend Lynn raised for us this year.

Different people have different philosophies about the necessity and benefit of turkey brine, but plenty of adherents believe that brining not only seasons the meat, but that it also keeps it moist and tender during cooking.

If you’d like to give it a try this year, Joe has graciously offered up his recipe and instructions for the perfect Thanksgiving turkey brine.

Joe’s Turkey Brine

This is a simple method to make a moist, flavorful turkey that you will be proud of. You need to do this the day before you want to roast your turkey, so plan ahead. If your outside temperature is below 40 degrees you can store the turkey in a shady spot or in the garage while it brines, otherwise you will need to clear out a spot in a refrigerator… Not an easy task the day before Thanksgiving.

Brine Ingredients

  • 1 cleaned and sanitized 5 gallon bucket with lid (I buy one from Home Depot for this and sanitize it)
  • 10-16lb turkey (if frozen, thaw it first!)
  • 2 cups sugar
  • 2 cups Kosher salt
  • 4 cups boiling water
  • 3 gallons cold water
  • 1 tablespoon black pepper
  • 1 tablespoon rosemary
  • 1 tablespoon rubbed sage
  • 1 tablespoon garlic powder

Brining Instructions

To make your brine solution, bring the water to a boil in a large soup pot. Add the salt and sugar and stir to dissolve. Add the seasoning and the cold water. Let the brine mixture sit for about 30 minutes before you add your turkey.

Place the turkey in the cleaned and sanitized 5 gallon bucket and pour the brine mixture over it until the water covers it completely. There may be more brine then you need. If so, discard the leftover. Cover the bucket and put it either in the refrigerator or in place where the temperature is below 40 degrees. Leave the turkey to sit in the brine 18-24 hours

Brined Turkey Cooking Instructions

Preheat the oven to 350 degrees.

Take the turkey out of the brine and put it on roasting rack in a roasting pan. Allow to dry for 15 minutes, then rub a little oil or butter on the skin. DO NOT SALT THE TURKEY. Put 2 cups of water or broth in the bottom of the roasting pan and tent the turkey with foil.

Roast for 2 ½-3 hours or about 13 minutes per pound

Remove foil tent when you have about 1 hour of roasting time left.

Remove the turkey from oven and place on cutting board where it should rest for 20 minutes before you carving.

Happy Thanksgiving!