Small Batch

Craft Meats

DELICIOUS RECIPES

Our array of delicious smoked meats work well in a wide variety of recipes. Here are just a few!!

Ponzu Smoked Salmon

  • Prep: 5 Mins
  • Cook: 20 Mins
  • Total: 25 min

Serves: 4

The necessaries:

ONE90 Smoked Salmon
1 Cup Sushi Rice
8 Ounces of Fresh Sugar Snap Peas
1 Tablespoon Sugar
1 Teaspoon Salt
½ Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Teaspoon Siracha Sauce
½ Lemon
You will need 2 large pots and 1 medium pot

Prep:

Put a large pot of water on to boil.
Put the rice in a strainer and rinse under cold water until the water runs clear.
Fill a medium pot with 1¼ cup of cold water.
Put a steamer basket in another large pot and fill to the bottom of the basket with water.

Cook:

Add rice to medium pot of cold water and turn on to boil.
Turn the large pot with the steamer basket on high heat.
Make ponzu sauce by whisking together ¼ cup of rice wine vinegar, soy sauce, siracha sauce and juice from lemon.
When rice comes to a boil, cover and turn off heat. Let stand for 10 minutes.
Add salmon in the unopened package to the large pot of boiling water and let heat up for 7 minutes.
When there is 4 minutes left for the salmon, add peas to the pot with the steamer basket and cover.
When the rice is done, season with remaining rice wine vinegar, sugar and salt and stir to combine.

Serve:

Season the sugar snap peas with salt to taste. Add rice, salmon and peas to the plate and serve with a small bowl of ponzu sauce.

    Let us help with dinner!

    HEATING INSTRUCTIONS

    Packaged Meats

    Brisket, Pulled Pork, Chicken, Turkey

    Submerge unopened package of meat in simmering water. Let simmer for approximately 10 minutes per pound. When ready, carefully remove package, let it rest for 2 to 3 minutes. Cut open package and enjoy!

    Whole Meats

    Whole Brisket, pork shoulder, chicken, turkey

    Preheat oven to 300°F

    Place unopened package of meat in foil tray, or in a deep baking dish. Fill tray or dish with 2-3 inches of water. Cover tray or dish with foil or lid.

    Place in oven and allow it to warm for approximately 10 minutes per pound. When ready, carefully remove tray or dish from oven, then remove package. Keep in mind…Water and meat will be HOT! Let them eat rest 10-15 minutes. Cut open the package, remove meat and serve!

    Steaks

    SKILLET OR GRILL

    The meat should be allowed to come to room temp before placing on skillet or broiling. Warm the skillet, add a teaspoon of butter and place steak on skillet or grill for 2-4 minutes (depending on the cut width) then flip for another 2-4 minutes. Internal temp should be about 130 degrees.

    Also some steaks, like filet Mignon and beef tenderloin, are great served cold with wine.

    BROIL METHOD

    Remove from package and place in a pan. Place on center rack and set your oven to a low boil.

    Remove from the oven once when the center of the meat is warm. Let it rest for about 3-4 minutes, then enjoy!

    SOAKING METHOD

    Submerge unopened package of meat in hot water (130°F). Let simmer for approximately 10 minutes per pound. When ready, carefully remove package and let it rest for 3-4 minutes. Cut open package and enjoy!

    We cook our steaks to rare. Of course we have to tell you that cooking them to 160°F is always your safest bet. But if you’re like us, you’ll take care to preserve the tender red center of the steak to 130°F.

    • Thicker cuts of steak will require longer heating times.
    • You could also enjoy our steaks without heating.
    • They pair wonderfully with red wines

    Salmon

    Submerge unopened package of salmon in hot water. Let simmer for approximately 6-7 minutes per pound. When ready, carefully remove package and let it rest for 2-3 minutes. Cut open package and enjoy!


    • Feel free to try our smoked salmon chilled, or at room temperature.
    • Keep in mind that the salmon is already cooked, you don’t want to overheat
    • Our smoked salmon pairs nicely with your favorite Pinot Noir.

    Rack of Lamb

    SKILLET OR GRILL

    Remove from package and place fat side down in a skillet on medium heat. Remove once the center of the meat is warm. Let it rest for about 3-4 minutes, then enjoy!

    BROIL METHOD

    Remove from package and place in a pan, fat side up.

    Place on center rack and set your oven to a low boil.

    Remove from the oven when the center of the meat os warm. Let it rest for about 3-4 minutes, then enjoy!

    SOAKING METHOD

    Submerge unopened package of meat in hot water (130°F). Let simmer for approximately 10 minutes per pound. When ready, carefully remove package and let it rest for 3-4 minutes. Cut open package and enjoy!

    • Our lamb is cooked rare to medium-rare. Of course we have to tell you that cooking the meat to 160°F is always your safest bet.
    • Our favorite way to heat lamb is by using the broiling and/or skillet methods. We prefer to heat it just long enough to render the fat and get it nice and crisp!

    Duck

    SKILLET OR GRILL

    Remove from package and place fat side down in a skillet on medium heat. Remove once the center of the meat is warm. Let it rest for about 3-4 minutes, then enjoy!

    BROIL METHOD

    Remove from package and place in a pan, fat side up.

    Place on center rack and set your oven to a low boil.

    Remove from the oven when the center of the meat os warm. Let it rest for about 3-4 minutes, then enjoy!

    SOAKING METHOD

    Submerge unopened package of meat in hot water (130°F). Let simmer for approximately 10 minutes per pound. When ready, carefully remove package and let it rest for 3-4 minutes. Cut open package and enjoy!

    • Our duck is cooked rare to medium-rare. Of course we have to tell you that cooking the meat to 160°F is always your safest bet.