Sunday, December 25, 2011
Tuesday, December 20, 2011
Nesco American Harvest FD-1018P 1000 Watt Food Dehydrator Kit
!±8± Nesco American Harvest FD-1018P 1000 Watt Food Dehydrator Kit
| Price : $149.89Post Date : Dec 20, 2011 16:38:00 | Usually ships in 24 hours
Now you can save money by making your own jerky, dried fruits, vegetable, trail mix and more. It means that you are not buying those foods in-store, with packages that end up in the landfills. That is sustainability and no wonder the powerful Nesco/American Harvest dehydrators are called the "Green" machines. Nesco builds the World's Fastest, Most Even Drying Dehydrators. The NESCO FD-1018P Gardenmaster Food Dehydrator is 1000 Watts of drying power dries foods quickly and evenly for quality in dehydrating. The FD-1018P is ideal for making fruit snacks, vegetables, herbs and jerky. It can be expanded to 30 trays with the purchase of additional trays making for 30 square feet of drying area. Drying pressure automatically adjusts to accommodate the extra trays. Featuring adjustable thermostat that allows you to dry different foods at their proper temperatures. Thermostat range of 95 - 160 degrees provides for the flexibility to produce the best possible drying results. The patented Converga-Flow drying system ensures fast, even heat distribution and dries in hours, not days with no flavor mixing and no need to rotate trays. The FD-1018P packed full of accessories including 8 trays, base, 8 fruit roll sheet, 8 clean-a-screens, 1 original jerky spice and cure flavor packet and How to Dry Foods Book. All components are dishwasher safe except the powerhead. Expandable to 30 trays by purchasing trays TR-2.
More Specification..!!
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Thursday, December 15, 2011
Beef Jerky Recipe #1
Saturday, December 10, 2011
New Prago 9" Food Slicer High Quality 8-5/8" Rotary Stainless Steel Blade For Precision Slicing
!±8± New Prago 9" Food Slicer High Quality 8-5/8" Rotary Stainless Steel Blade For Precision Slicing
Rate :
| Price : $129.21 | Post Date : Dec 10, 2011 09:18:41Usually ships in 1-2 business days
The Weston Heavy Duty 9" Food Slicer features a high quality removable Stainless Steel blade, powered by a rugged, quiet running motor that slices through all of your meats and vegetables quickly and easily! Smooth gliding, large capacity, Stainless Steel food tray tilts out for easy cleaning; Corrosion resistant coated steel and aluminum housing; Sturdy base and suction cup feet for stable and safe operation; Food pusher with teeth for controlled slicing; On/Off Safety Switch.
Tuesday, December 6, 2011
Easy Meal Planning
Do you feel that planning menus takes too much time or is too complicated? I think people that don't take the time to make out a meal plan end up causing themselves lots of stress and are more tempted to eat out and spend more money. Just a few minutes of your time can save you hours in the long run. Here's how to plan a menu without much effort. The key to easy meal planning is all in the recipe.
1. List meals your family likes - Each person should be able to come up with at least a few favorites. If they can't think of any, just start listing some meals you know they don't like and they will probably quickly think of some they would rather eat. Or you can just keep a running list of meals your family likes as they come to you.
2. Use the grocery store - Look around the frozen food section in the grocery store to get ideas for meals. It's tempting to buy all the prepared box meals and frozen meals, but they are loaded with preservatives, sodium and many other things that you don't want to be putting into your body. Just use this grocery trip for collecting ideas.
3. Create a recipe book - Get a 3 ring binder and a bunch of sheet protectors and extra paper. Go through your recipe file and place your favorites in the sheet protectors. If you have recipe cards, just tape a few of them to a sheet of paper and put them in your binder. This way you will have all your favorite recipes on hand for when you make your meal plan. You can put any other recipes in another file or throw them away. Your recipe book should only contain recipes that you use often that you enjoy cooking and eating.
Then take 10-15 minutes to write out 10-15 meals that you want to fix. Be sure to write down any ingredients you don't have on hand for those meals. Take that list to the grocery store and then you have all the ingredients you need to make those 10-15 meals. Each day you can choose a meal from your list and when they are all crossed off it is time to go grocery shopping again.
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Saturday, December 3, 2011
How to smoke jerky/build bootleg smoker
Tuesday, November 29, 2011
The History of Beef Jerky
Jerky was first introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550. The product (Ch'arki), was boned and defatted meat (deer, elk, or buffalo) cut into slices and rubbed with salt. This meat was rolled up in the animal's hide for 10-12 hours and then sun dried or smoked over fires.
In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of meat dipped in maize flour, sun and wind dried, and then tightly rolled up into balls. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated small cakes to make pemmican.
Biltong came from pioneering South African forefathers who sun dried meat while traveling across the African subcontinent. Folklore has it that African tribesmen would place strips of venison under the saddles of their horses to tenderize and spice the meat! Seasoning became a blend of vinegar, salt, sugar, coriander and other spices.
The Indians and early settlers dried meat primarily from deer, elk or buffalo using salt, whatever spices they had and sun drying. As the Spanish arrived, the name evolved to charqui. Most travelers preferred to pound the charqui between large stones and boil it in water before eating. During ocean exploration and colonization, the Spanish sailors stocked the pacific islands with goats. What couldn't be eaten would then be cut into strips and hung in their ships to air dry. When the Spanish Conquistadors invaded the Americas, they were surprised to see the natives of North America drying meat as well. Soon, the natives adopted the Spanish term, Charqui, only adding their accent; the word "jerky" first came to be.
North American Pioneers would first dry meat by hanging it on the outside of their covered wagon sun drying (2-3 days). Another method was to build a scaffold over a slow fire and smoke the strips. While the heat and smoke would complete the process in half a day, the smoking method required a stopover; it wasn't long before awareness for disease and germs became prevalent and smoking became the norm.
Today jerky is made from thin strips of virtually any meat or from ground or chopped and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.
Friday, November 25, 2011
Easy Mexican Recipe: Chile Rellenos
Chile Rellenos is a traditional Mexican dish that originated in Puebla. The term literally means stuffed chili and is typically made from fresh poblano peppers. In place of a poblano pepper, a Hatch green chili, pasilla, jalapeno chili pepper, Ahaheim, or ancho chili can be used. The dish is usually made by battering a skinless pepper and stuffing it with picadillo meat or cheese. The stuffed pepper is then covered with a red sauce. Picadillo meat can be made of diced pork, nuts, and raisins or seasoned with canella. The pepper is covered with corn masa flour or an egg batter before frying.
During Lent, beef, pork, and poultry are avoided by Catholics on Ash Wednesday, Holy Thursday, Fridays and Good Friday. Because of this, chile rellenos can be made stuffed with tuna, cheese, separated maize grains, other seeds, sliced vegetables or a mixture of all of these.
How To Roast, Peel And Seed Poblano Chiles
In order to prepare chile rellenos, the peppers need to be roasted, peeled, and seeded. In order to roast the peppers, place them on a broiler pan and place in oven. Broil peppers until the skins are charred or covered with black blisters. Be sure to turn them occasionally. Place chilies in resealable plastic bag and seal the bag. Let the chilies stand for 10 minutes. Remove from bag and remove peels. Be extra careful not to break the skins. To remove the seeds, make a vertical cut in each chili and remove the small cluster of seeds attached to the base of the chili.
Chiles Rellenos With Sweet Picadillo
This recipe uses poblano chilies which can usually be found in your grocery store. This recipe serves 6 people with a pepper each. The picadillo features a mixture of ground beef, raisins, and almonds. You can prepare these chile rellenos in advance, if needed, by preparing as directed and refrigerating up to 24 hours. When you get ready to serve, pop them in the oven covered for 20 minutes or until heated all the way through.
This dish can be topped with sour cream, shredded cheese, and pico de galo. Guacamole makes a great side for this delicious meal. Ground chicken, turkey, or pork can be substituted in place of ground beef. Low fat sour cream can be used in place of regular sour cream to cut down on calories and fat.
What You Need:
1 ½ pound lean ground beef 2 tablespoons zesty Italian salad dressing 1 8-ounce can of tomato sauce ½ cup toasted slivered almonds ¼ cup raisins 6 large roasted, peeled, seeded, and deveined poblano chilies ½ cup sour cream
How To Make It:
Preheat oven to 350 degrees. In a large skillet, brown meat and salad dressing while draining if necessary.
Stir in tomato sauce and bring to a boil. Stir in nuts and raisins. Simmer on medium-low heat for 10 minutes or until there is not any liquid remaining. Stir occasionally.
Spoon meat mixture into chilies and place in a shallow baking dish. Cover dish with foil and bake for 10 minutes or until heated through.
Serve topped with sour cream.
Tuesday, November 22, 2011
ground beef hasty compound paleo
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Friday, November 18, 2011
Jerky Seasoning Recipes - Taste Wonderful on Beef, Deer and BBQ
According to cooking practice and books seasoning is the process through which the flavor of food is imparted and improved. The seasoning process makes use of herbs, spices and condiments. Actually, all these things are referred to as "seasonings" quite frequently. Yet, some books in the field of gastronomy make a difference between seasoning and flavoring, insisting that seasoning includes a larger or smaller amount of salt added to food in the preparation process. According to these books, salt is used to draw water out, to magnify a natural flavor of a food, either strengthening or making the flavor more delicate.
Kosher salt is usually used to tenderize the meat and improve its flavor. Other seasonings - basil, cumin, black or white pepper - lend some of their flavor to the food; and if the dish is well designed it must combine seasonings that complement each other. In cooking and, especially in preparing the meat for cooking, seasoning plays a very important part. Let us just consider jerky seasoning, for example. Jerky seasoning is treating and improving or enhancing the flavor of the meat that was previously cut into long strips and either dried or smoked.
When discussing jerky seasoning, we must keep in mind that jerky is made from almost any kind of meat, which means we encounter a huge variety of recipes or, at least, variations of a number of jerky seasoning recipes. If you want to find new jerky seasoning recipes, you can either search the net or look through cookery books. You will find, as I said, beef, lamb, venison, pork or other jerky seasoning recipes. Besides, you will find jerky seasoning recipes coming from different areas on earth. The good thing about the jerky seasoning recipes you will find on the net are usually accompanied by instructions on how to do the whole job, from making the jerky to making the jerky seasoning.
Here are a few examples of jerky seasoning mixes recipes.
Mild Mexican jerky seasoning Recipe
1 teaspoon of salt
1/2 a teaspoon of crushed oregano
1 teaspoon of paprika
1 of chili powder
1 teaspoon of pepper
1 teaspoon of garlic powder
Middle Eastern jerky seasoning Recipe
1 teaspoon of turmeric
1 teaspoon of chili powder
1 teaspoon of ground ginger
1 teaspoon of salt
1 teaspoon of coriander
1/8 teaspoon of pepper
2/8 teaspoon of ground cumin
Fiesta jerky seasoning Recipe
1 teaspoon of salt
1 of onion powder
1 of garlic powder
1 tablespoon of chili powder
1 teaspoon of pepper
1 teaspoon ground cumin
You can also buy packets of jerky seasoning from stores. No matter what area each jerky seasoning recipe comes from, it consists mainly of the same ingredients, with some changes. Anyway, jerky was first introduced by the South American native tribe, the Quechua, who wee originally part of the ancient Inca empire, some time around 1550.
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Sunday, November 13, 2011
Little Red Dot Kitchen Natural BBQ Pork Jerky 8 x 4 Ounce Packages (8 Packs)
!±8±Little Red Dot Kitchen Natural BBQ Pork Jerky 8 x 4 Ounce Packages (8 Packs)
Brand : Little Red Dot KitchenRate :
Price : $49.95
Post Date : Nov 13, 2011 05:30:20
Usually ships in 1-2 business days
A well balance of smoky BBQ flavor, sweetness, saltiness, juiciness, thickness, texture and that special something that keeps the mouth watering. Meat are carefully selected, and marinated with unique southeast asian sauces and spices from all over the world. Perfect hiking snack, and pairs wonderfully with wine and beer.
Friday, November 11, 2011
Nesco American Harvest FD-61WHC Snackmaster Express Food Dehydrator All-In-One Kit with Jerky Gun
!±8± Nesco American Harvest FD-61WHC Snackmaster Express Food Dehydrator All-In-One Kit with Jerky Gun
Rate :
| Price : $59.50 | Post Date : Nov 11, 2011 06:00:25Usually ships in 24 hours
The FD-61WHC Snackmaster Express All-In-One kit has a top mounted fan. Easily dries fruit, vegetables and jerky quickly and evenly. Dries food in hours not days. Comes with 5 trays and jerky gun. Unit disassembles easily and all parts are dishwasher safe except the power head. The Opaque Vita-Save exterior helps block harmful lights which destroys nutritional content of food being dehydrated. The Patented fan flow radial air action forces air down the center of the unit and horizontally across each tray for fast, even-drying. No need to rotate.
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