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Old 03-26-2016, 21:37   #991
SF_BHT
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Been making beef jerky all day. I have 5lbs of jerky ready......

Hot and Spicey is the way my seasoning turns out.

Not a lot of work but a lot of waiting on each batch.
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Old 03-26-2016, 21:49   #992
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Been making beef jerky all day. I have 5lbs of jerky ready......

Hot and Spicey is the way my seasoning turns out.

Not a lot of work but a lot of waiting on each batch.
What are you using to dehydrate them?

Pat
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Old 03-26-2016, 23:22   #993
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I did part of them in my dehydrator and some in my smoker.....

The hot & Spicey blend is the best.....

The dehydrator is from Open Country with 6 trays. It will do 3 lbs in 4-5 hrs. Smoker is slower......
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Old 03-29-2016, 09:17   #994
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I did part of them in my dehydrator and some in my smoker.....

The hot & Spicey blend is the best.....

The dehydrator is from Open Country with 6 trays. It will do 3 lbs in 4-5 hrs. Smoker is slower......
I use this one and really like it.

http://www.amazon.com/Excalibur-3900...ray+dehydrator


And........ I don't see any jerky recipes?
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Old 04-11-2016, 20:51   #995
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Lasagna

Yesterday was spent making Italian Gravy so today I made lasagna. I roughly used the CIA recipe in my NPC 6th edition book.

While I added Italian sausage to the gravy I forgot to add additional oregano along with the parsley. I did add fresh garden spinach so that helped. The richness of the IG made a big difference in the overall flavor!

Pat
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Old 04-12-2016, 07:58   #996
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Looks like a lot of cheezy goodness to me, Pat!1
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Old 04-12-2016, 21:37   #997
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Looks like a lot of cheezy goodness to me, Pat!1
It was! Sad to say, but so far the best mozzarella I've been able to find is Smart and Final's shredded mozz. Still, very tasty!

Pat
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Old 04-13-2016, 16:31   #998
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Our Costco sells a fresh buffalo mozz. I have used it on pizza and lasagne with good results. In fact, I used it on a cheese burger I made last night... Deelish!
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Old 04-13-2016, 18:50   #999
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Yesterday was spent making Italian Gravy so today I made lasagna. I roughly used the CIA recipe in my NPC 6th edition book.

While I added Italian sausage to the gravy I forgot to add additional oregano along with the parsley. I did add fresh garden spinach so that helped. The richness of the IG made a big difference in the overall flavor!

Pat
Looks delish!

Next time try adding some neck bones as well as the sausage (which I like to take out of the casing and brown in the same pot I will use for gravy).

If you make meatballs use a mix of ground pork, beef and a little bit of veal. If you aren't a veal fan at least do the pork/beef mix. Add them to your gravy after you fry them up!
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Old 04-18-2016, 19:27   #1000
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First Ribs this year

Found these at the store this morning and just had to bring them home they were beyond meaty.
DSCN3688.jpg
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Old 04-18-2016, 19:58   #1001
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We have been eating a bunch of morel mushrooms lately. We have a pretty good patch about 100 yards off the back deck. If I can get time to bust a gobbler this week, I could be in pure fried heaven.
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Old 04-20-2016, 13:02   #1002
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We have been eating a bunch of morel mushrooms lately. We have a pretty good patch about 100 yards off the back deck. If I can get time to bust a gobbler this week, I could be in pure fried heaven.
LOLOL
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Old 04-21-2016, 07:18   #1003
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Quote:
morel mushrooms
On a low heat, sweat some diced onions with a few slices of garlic in butter , when both are tender, add the morels and a bit more butter, cook until the morels are tender, then add some Cognac, put a flame to it. This will burn off the excess alcohol, further reduce the liquid until the flame is extinguished.

Add cream, reduce again until you have a sauce consistency.

Season to taste

Great over game birds, or a perfectly sous vide wood grilled steak.

Last edited by Penn; 04-21-2016 at 08:53.
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Old 05-01-2016, 22:40   #1004
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Irish Nachos

Irish Nachos:

Made these today and along with a few pints of Guinness while watching a good football or hockey game, will get ya nice and toasty.


Take 3 large, or 5 medium, russet potatoes and slice about an 1/8 of an inch thin.

Once sliced, place in bowl of water to clean. Pat dry on paper towel.

Place slices on aluminum foiled baking sheets in several rows. (I ended up using three sheets.)

Sprinkle with olive oil and S&P to taste.

Put in oven at 425 for 20-25 minutes ... longer for crispier chips.

Remove from oven and pile slices in center of one baking sheet.
Cover with shredded cheddar cheese and bacon bits.
Add second layer of slices, cover with cheese and bacon.
Add a third layer of slices, cover with cheese and bacon.

Place back in over for an additional 8-10 minutes.

Remove from oven.

Add sour cream and chives to taste.
For added "zing", dip in ranch dressing.

.
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Old 05-13-2016, 14:04   #1005
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If you have kids or Grand-kids and you want to make something fun to eat, give these a try ... Do it yourself Pizza Bagels

I've been playing around with this for awhile now and have found the right preparation ....

Pre-heat over to 375
Line baking sheet with tin foil and spray light coat of non-stick to it.
Place Bagel halves on sheet and spoon on favorite pizza sauce.
Cover with mozzarella cheese
Add favorite fixins
Add favorite spices to taste (I find some Italian seasoning and parsley flakes do the trick)
Bake for 14-16 minutes

Enjoy.
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