For Cookin' With SusieQ

Q ~ Please help I need to know how to cook cobia! It is filleted and cut into 1lb steaks. 
A ~ Most if not all fish benefit from grilling.  There are a lot or marinades available, or one can use the old standby, Italian dressing. Marinate overnight or at least 4 hours, turning frequently.  Sear quickly over high heat and then cook over medium-high heat for about 6 minutes per inch.  Outdoor grills work best but they can be broiled also.

Q ~I would like to request elk recipes if anyone has any.  My husband hunts elk and I haven't been able to really find any recipes for elk,  a lot for deer but not elk. 
A ~ Elk is one of, if not the healthiest red meat there is with only 1.9 grams of fat and 0.7 of these being saturated.  Compare it to lean roast beef which has over 7 times this amount!  It's also lowest in calories and 2nd in protein at 30.2 grams.  Elk is basically interchangeable with any deer recipe, there is not a lot of fundamental differences in the two species.   One thing you must watch out for when cooking elk is not to let it overcook. Wild game, such as Deer, Elk, Bison, do not have the internal fat, or marbling as had by domestic beef.  This means its very easy to overcook, which can lead to drier and tougher meat.  Elk should be cooked until just medium-rare, or the least amount of time you like it.  It also helps to cook in liquid, such as a marinade or even some water in the pan. 

Q ~ I was wondering if you knew the technique of salting mullets. Some people used to salt them down in a barrel. I want know how it's properly done.
A ~ DRY SALTING FISH ~ Fill a dish pan or shallow box with dry salt.  Sprinkle a thin layer of salt on the bottom of the brining container. Dredge  each  piece of fish in salt,  then  place  skin-side down  in  the  container.   Place  large   pieces  with  the backbone next to the container  wall.   An extra  piece  may be placed in the middle to level each  layer. Overlap pieces as little as possible. Pack  small fish in a ring with tips of heads  touching container walls.  You may need to put one or two fish across the  center to keep   the layer level.   Stagger  successive layers  so  that each  fish rests on two fish in  the  layer below. Scatter  a thin coat of salt between each layer.   Pack the top layer of fish,  both large and small  pieces,  skin-side  up.   The amount of salt used depends on the season of year,  fish size  and  length  of  preservation  desired.  A general rule is to use one part salt to three parts fish. 

Q ~ I have been searching for a while to find out how to smoke venison. We tried, but it was real tough, like jerky, which would have been great, but it was ribs and leg. I would appreciate any info you have that would help us, from preparation to cooking time to whatever else would help.
A ~ When cooking any wild game meat, remember there is no internal fat.  This will lead to easy overcooking, and tough dry meat.  It's a good idea to use a marinade, or even inject some liquid inside the muscle (maybe some beef broth).  This will give the meat something to retain, other than the regular internal juices.  The use of a meat thermometer also will help.  If you want the meat to be well done, place a thermometer inside the the largest muscle and cook until about 155 degrees, slightly less if you want it Medium-well. It's important not to overcook.  Another good route is to place a pan of water between the coals and meat.  Some smokers allow for this, and others can just use a metal baking pan.  Keep the pan full and far enough away from the coals as not to boil over.  This will keep the meat moist as it cooks.

Q ~ Can you tell me the cholesterol count of wild venison?
A ~ I don't have the exact amounts of cholesterol. I know for a 3.5 oz serving Venison has only 3.2g of fat, which 1.2 are saturated, 158 calories, and 30.2g of protein.  Its a lot higher in protein and the HDL cholesterol and much lower in the LDL cholesterol than pork or beef, but I don't have the exact figures.

Q ~ One question, however:  after reading other recipes, it says to cut the meat WITH THE GRAIN while almost all others say against the grain.  This, obviously, is a crucial point!  Which is better?  How is the commercial jerky cut?
A ~ The question of how to cut meat for jerky seems to come up repeatedly.  The fact is, it makes no difference at all to the outcome to the product.  Commercial jerky is almost all made from cut and formed meat (ground), and the few that are not are usually cut with the grain.  These are usually marinated for several days and cooked within exact temperature specifications and timing.  When making jerky at home, cutting with the grain can make very good jerky, but will often end up very tough and hard to chew.  This will make it last longer which used to be the point.  Cutting across the grain will end up with just as good a product and will be a little easier to eat.

Q ~ I found your recipes and have a question about Blade's.  How does he form the jerky into strips since he uses ground meat?  Is there some kind of press that is sole at stores?
A ~ There is a "Jerky Gun" available in most bigger stores that does this, its usually sold in the sporting goods sections with the smokers and camping equipment.  It also can be done with wax paper and a rolling pin, and probably is just as easy and faster with no clean-up except throwing the paper away.