Wednesday, November 30, 2011

How To Make Beef Jerky At Home

!±8± How To Make Beef Jerky At Home

Jack Scalfani shows you how to do homemade beef jerky. PLEASE SUBSCRIBE TO THIS CHANNEL. IT'S FREE. Here is the recipe for the marinade that Jack used. Ingredients: 1 1/2 to 2 pounds flank steak 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes (add more to make hotter) Special Equipment: 1 box fan, 2 paper air-conditioning filters, and 2 bungee cords or shipping tape Basically what you want to do is trim the meat of any fat. Then stick it in the freezer for about an hour or two until it's firm. You don't want it completely frozen, but this helps with the slicing. Cut long, thin strips WITH the grain. I know this is counterintuitive, but this is what you want to do for good jerky; we're not making steaks here. ;-) Mix all of the marinade ingredients together in a large zip-lock baggy, and drop in your meat. Ensure all the pieces are coated, and throw it in the refrigerator for about 6 hours. When 6 hours is up, remove the meat, pat the pieces dry and grab your filters. Lay the strips out in the grooves of the filter. Cover with the other filter, and bungee or tape the stack to your (preferable square) box fan. Turn the fan on high, and let it blow over the meat for 12 hours. After 12 hours is up, it's time to enjoy some delicious, delicious home made jerky.

How To Make Beef Jerky At Home

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Monday, November 28, 2011

1 CASE (14 pack) Golden Island Kung Pao Beef Jerky 4 oz Bag

!±8± 1 CASE (14 pack) Golden Island Kung Pao Beef Jerky 4 oz Bag

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| Price : | Post Date : Nov 28, 2011 10:18:46
Usually ships in 1-2 business days

14 bags of Kung Pao Beef Jerky For those who like it HOT, this jerky takes SPICY to a whole new level! Soaked in our special blend of Asian spices, this jerky has a triple kick of heat and flavor. First marinated in chili sauce, then blended in chili powder and finally topped with chili flakes, our Kung Pao is not just another hot jerky. Thoroughly absorbed with the flavor and heat that Kung Pao is famous for, be warned, this jerky will fire up your taste buds from the very first bite.

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Friday, November 25, 2011

How to Make Taco Seasoning Mix at Home

!±8± How to Make Taco Seasoning Mix at Home

Did you know you can make your own taco seasoning mix at home, and in your own kitchen. Sure there are expensive taco seasoning mixes available at the grocery store. Why should you pay for expensive seasoning mixes when it is very likely that your pantry has everything you need inside of it right now to make a delicious taco seasoning mix.

Here is my basic recipe for making homemade taco seasoning mix.

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
2 1/2 teaspoons garlic powder
3 teaspoons onion powder
1/4 teaspoon cayenne pepper

Combine all ingredients together, and mix well. This should be stored in an airtight container for up to six months.

You can vary this recipe, sometimes I like to add some oregano to my mix. Smoked chipotle peppers and ancho pepper are also nice additions, as they will create delicious flavors. One of the best things about making your own spice blend is that you get to change and modify the recipe for your personal tastes. If you like spicy food, you can add more cayenne pepper. If you don't like it so spicy, you can leave the cayenne pepper out of the recipe.

To use this seasoning mix, simply use 3 tablespoons and a cup of water once you have browned one pound of ground beef. Simply add the seasoning mix, and water, and allow the water to reduce by 1/2 and you have some tacos that have been seasoned perfectly, and you did it all yourself without having to buy a commercial mix.

How to Make Taco Seasoning Mix at Home

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Wednesday, November 23, 2011

The History of Beef Jerky

!±8± 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.

The History of Beef Jerky

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Tuesday, November 22, 2011

Ostrim Ostrim Natural Beef Snack, Spicy Pepper 10 packs (Quantity of 2)

!±8±Ostrim Ostrim Natural Beef Snack, Spicy Pepper 10 packs (Quantity of 2)

Brand : Ostrim
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Price :
Post Date : Nov 22, 2011 08:36:40
Usually ships in 6-10 business days

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Wednesday, November 9, 2011