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To form the ground jerky, you can use a jerky shooter, a rolling pin, or your good old hands. A food dehydrator is perfect for drying the jerky, but the oven can do a fine job as well. Store the finished jerky in a sealed plastic bag or a tightly sealed jar. I keep mine in the refrigerator to help it stay fresh longer. For a complete tutorial ...
BEEF JERKY #1 2 lbs round steak (or flank or brisket) 1/4 C. soy sauce 1 Tbsp. Worcestershire 1/4 tsp. ea. pepper and garlic powder
A traditional 1800's American version of this dried delicacy is brined jerky. Brined jerky uses very few special ingredients, and can be smoked in a cool smoker or dried in a dehydrator. Recipe: 5 pounds lean red meat (Venison actually works really well) trimmed and cut into 1/4 inch thick strips (cut longways with the grain of the meat)
Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little.
2. Layer your sliced rhubarb on your dehydrator sheets in a single layer. 3. Turn your dehydrator onto the recommended settings. I dry mine at 135 degrees for 8-12 hours rotating my trays at least three times throughout the process.
One of the recipes for preserving beef deals with hundred-pound lots, which would not be unusual on a farm or ranch. First you would thoroughly cover the beef in salt 'to draw out the blood.' After the beef remained in the salt for twenty-four hours you'd drain it and pack it into a wooden barrel. Then you'd prepare the preserving brine.
Get some good flat beef about 5 inches wide, 12 inches long ( Flanks or bottom round, pound it out/tenderize it) Brown one side and let sit. fry up some good bacon strips, enough to fully cover your beef rolls Dice pickle and onion ( We prefer yellow onion) coat a thin layer of pickle/onion on about 1/3 of the beef at the bottom end
Ingredients: 3 Bell peppers, coarse chop 2 large Onions, coarse chop 1.5 lb ground Beef, bulk sausage, Turkey, moose, whatever meat you got. 3... Thread by: tacmotusn , Sep 9, 2018 , 10 replies, in forum: Recipes
Once we got electricity, in 5 years most of the food changed we didn't do it any more. Had canned beef, hamburger, fish, chicken, pork, in pressure cooker and stored jars in basement, once we got a freezer, I don't think another thing was ever canned.
Cooking & Food Grandpappy's Recipes For Hard Times 2014-01-08. Recipes for thos times of financial or man made disasters when getting ingredience may be a challeng