| Quantity | 4 Person (s) |
| Training | 15 mins |
| Cooking | 12 min |
| Rest | 1 h |
| Cost of revenue | Inexpensive |
| Level of difficulty | Easy |
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Recipe : Crackers trout rillettes
Article : Basics For Different Meats And Jerk Chicken With Jerk Seasoning And Marinades
By Alison Wilcox
Making jerky is something that human have done since before we had access to fire. It is one of the best ways to preserve meat to last for long periods of time. It is also a great nutrition packed protein treat for when you are a little hungry. You may wonder how difficult it is for beef and jerk chicken with jerk seasoning and marinades. You may be surprised at just how simple it really is to make.
Before getting into the how to part there is the safety aspect that should be touched on. Raw meat can be easily contaminated with various pathogens. These pathogens are what make people sick. This is why it is critical that your work area and utensils are kept clean and sanitized. Always wash your hands up before and after handling any raw meat.
The best jerky is cooked from the leanest parts of meat. Always completely remove the visible fat because it could become rancid and this will spoil your dried meat. It is a fine idea to let the meat freeze a few days before you begin making it to jerky. This may kill most potential parasites that are inside it and also makes it easier for slicing evenly when preparing it.
If you desire old fashioned chewy jerky, it is typically best to slice the meat along the grain. For a softer tender type jerky, cut the meat across the grain. Cut up your meat strips so they are as thin and uniform as possible. This will help them to dry out much more evenly and quickly.
Weather you plan to use a rub or marinade, always pat down your meat so it is dry before putting it out to dry. If you notice any small pools of oil or fat forming on them, pat them down as well. Any inexpensive towel can be used for this. Depending on what your strip size is, you may need to flip the strips mid way through drying them.
Your fresh jerky will weigh one third what your meat did. Check that it has cooled off completely before putting it into bags or into the freezer. The moisture which forms on the cooling meat when it is refrigerated to quickly may cause it to spoil.
Finished jerky should be soft and pliable, giving like a green twig. It should not break like a dry twig. This test should be formed after the jerky has cooled and is ready to be stored. Jerky should be stored in airtight containers in the refrigerator or freezer. Most jerky can be safely stored for 2 to 3 months before being eaten by your friends and family.
Remember when you are making beef and jerk chicken with jerk seasoning and marinades that salt not only acts to pull moisture out of your meats, but also acts as an inexpensive preservative for home use. Brining in a salt solution before marinading can increase the shelf life of your jerky by 50%. Whatever method you use to dry your meat remember to think of the many people before you that also enjoyed the tasty treat.
Before getting into the how to part there is the safety aspect that should be touched on. Raw meat can be easily contaminated with various pathogens. These pathogens are what make people sick. This is why it is critical that your work area and utensils are kept clean and sanitized. Always wash your hands up before and after handling any raw meat.
The best jerky is cooked from the leanest parts of meat. Always completely remove the visible fat because it could become rancid and this will spoil your dried meat. It is a fine idea to let the meat freeze a few days before you begin making it to jerky. This may kill most potential parasites that are inside it and also makes it easier for slicing evenly when preparing it.
If you desire old fashioned chewy jerky, it is typically best to slice the meat along the grain. For a softer tender type jerky, cut the meat across the grain. Cut up your meat strips so they are as thin and uniform as possible. This will help them to dry out much more evenly and quickly.
Weather you plan to use a rub or marinade, always pat down your meat so it is dry before putting it out to dry. If you notice any small pools of oil or fat forming on them, pat them down as well. Any inexpensive towel can be used for this. Depending on what your strip size is, you may need to flip the strips mid way through drying them.
Your fresh jerky will weigh one third what your meat did. Check that it has cooled off completely before putting it into bags or into the freezer. The moisture which forms on the cooling meat when it is refrigerated to quickly may cause it to spoil.
Finished jerky should be soft and pliable, giving like a green twig. It should not break like a dry twig. This test should be formed after the jerky has cooled and is ready to be stored. Jerky should be stored in airtight containers in the refrigerator or freezer. Most jerky can be safely stored for 2 to 3 months before being eaten by your friends and family.
Remember when you are making beef and jerk chicken with jerk seasoning and marinades that salt not only acts to pull moisture out of your meats, but also acts as an inexpensive preservative for home use. Brining in a salt solution before marinading can increase the shelf life of your jerky by 50%. Whatever method you use to dry your meat remember to think of the many people before you that also enjoyed the tasty treat.
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Article : Simple Healthy Meals & Ways They Work With Budgets
By Rob Sutter
cooking article
food article
how cookingrecipe Wedding
Out of all of the people that I have asked when it comes to simple healthy meals, many people would have utilized them more often had it not been for one small factor. Simply put, they do not work with the budgets they possess. I think that this is a viable excuse because people need to look out for what they make regularly, making sure that they spent only when absolutely necessary. However, I think it's apparent that more inexpensive items have been coming about recently.
An article on AZ Central talked about a national campaign by the Johns Hopkins Bloomberg School of Public Health has caught on like wildfire. This is referred to as "Meatless Monday," which allows people to consume less meat during the week and that one day cuts down the intake of saturated fat by around 15 percent. I believe that this is the kind of movement that more people should get onboard with. Not only does it promote the consumption of better product but it cuts down the risk of cardiovascular diseases as well.
It's apparent that such diets can be helpful but what do they entail? Without animal products being utilized as sources of protein, you have items like legumes and nuts which fit the requirement quite nicely. It deserves to be mentioned that antioxidants play a great part in lessening the risk of disease, so fruit and olive oil, to name a couple of examples, deserve to be looked at. One has to think that such a diet can be quite costly when, in fact, it can be quite affordable.
If you take a moment to look at vegetarian simple healthy meals provided by various companies, you will find that a good number of them are pretty cost-effective. For example, companies along the lines of Quorn produce some of the best meatless alternatives that you can think of and they are worth getting your hands on as well. It's apparent that they serve their nutritional purposes, covering every facet that the body needs. However, it's the way that cholesterol is omitted that makes it a great sell.
Sometimes people will need more dairy in their diets and that's where I see low-fat or even soy milk being utilized. Perhaps people require more in the way of whole grains than others and I can tell you that there are a number of items which contain this in great amounts. These are just a couple of other qualities associated with simple healthy meals designed especially for vegetarians. "Meatless Monday" can potentially be the start of many people's paths to vegetarianism in addition to veganism.
An article on AZ Central talked about a national campaign by the Johns Hopkins Bloomberg School of Public Health has caught on like wildfire. This is referred to as "Meatless Monday," which allows people to consume less meat during the week and that one day cuts down the intake of saturated fat by around 15 percent. I believe that this is the kind of movement that more people should get onboard with. Not only does it promote the consumption of better product but it cuts down the risk of cardiovascular diseases as well.
It's apparent that such diets can be helpful but what do they entail? Without animal products being utilized as sources of protein, you have items like legumes and nuts which fit the requirement quite nicely. It deserves to be mentioned that antioxidants play a great part in lessening the risk of disease, so fruit and olive oil, to name a couple of examples, deserve to be looked at. One has to think that such a diet can be quite costly when, in fact, it can be quite affordable.
If you take a moment to look at vegetarian simple healthy meals provided by various companies, you will find that a good number of them are pretty cost-effective. For example, companies along the lines of Quorn produce some of the best meatless alternatives that you can think of and they are worth getting your hands on as well. It's apparent that they serve their nutritional purposes, covering every facet that the body needs. However, it's the way that cholesterol is omitted that makes it a great sell.
Sometimes people will need more dairy in their diets and that's where I see low-fat or even soy milk being utilized. Perhaps people require more in the way of whole grains than others and I can tell you that there are a number of items which contain this in great amounts. These are just a couple of other qualities associated with simple healthy meals designed especially for vegetarians. "Meatless Monday" can potentially be the start of many people's paths to vegetarianism in addition to veganism.
About the Author:
Article : Enjoying Southern Style BBQ At Home ( cooking article)
By Alison Wilcox
When cooking southern style bbq there are many methods that can be used. However, the one method that seems to be getting the most attention is the smoked bbq. A lot of the bbq restaurants in the south have their own smoke house to cook their meat in. You do not have to own a smoke house to get that fabulous flavor into your bbq.
You could always use your grill for smoking your bbq. However, if you are planning to do a lot of smoking then you could look into getting a smoker of your own. It is surprising just how affordable a smoker is. The many types you have to choose from is equally as surprising.
Your gonna need to choose a meat for your bbq. Down south we use pork shoulders a lot for our bbq. Your next step will be picking out a type of wood chip for smoking. This is an important step because the chip you choose will be giving your meat most of its flavor. If you ask a group of people to recommend a type of chip to use you will probably get several different answers. There are even people that combine different chips to come up with their own combination.
After you pick out your wood chips you have to move on to seasoning your meat. This step will vary depending on what you prefer. Some people choose to marinade their meat, while others choose to dry rub theirs. Even still there are some people that prefer to use little or nothing so that the meat has a natural flavor.
You may find that many of the bbq restaurants down south like to use dry rubs for their pork shoulders. That is not a problem if you do not like that type of bbq because these places usually have many different types of bbq to choose from. One of the favorites down south is the bbq chicken.
You can do your chicken many different ways, just like your pork or beef. You could choose to brine your chicken before cooking to help it stay juicy. You could also choose to marinade or dry rub. My favorite way to have bbq chicken is with wet bbq sauce smeared on top of it and then cooked slowly so that the sauce becomes sticky.
Another southern favorite is the bbq ribs. With the ribs it is up to you as to whether you want to use beef or pork. You will also have to choose a method of flavoring just like with the pulled pork and the chicken. So you see there are many different types of bbq to choose from and all of them are amazing.
The great thing about bbq is it is up to you as to how you flavor it. There is not one simple way to cook or flavor your bbq. Southern style bbq can be prepared a number of ways. You just decide what you like and make it. If you are having people over and are not sure what everyone likes, you can season your meats many different ways. You can also cook many different meats.
You could always use your grill for smoking your bbq. However, if you are planning to do a lot of smoking then you could look into getting a smoker of your own. It is surprising just how affordable a smoker is. The many types you have to choose from is equally as surprising.
Your gonna need to choose a meat for your bbq. Down south we use pork shoulders a lot for our bbq. Your next step will be picking out a type of wood chip for smoking. This is an important step because the chip you choose will be giving your meat most of its flavor. If you ask a group of people to recommend a type of chip to use you will probably get several different answers. There are even people that combine different chips to come up with their own combination.
After you pick out your wood chips you have to move on to seasoning your meat. This step will vary depending on what you prefer. Some people choose to marinade their meat, while others choose to dry rub theirs. Even still there are some people that prefer to use little or nothing so that the meat has a natural flavor.
You may find that many of the bbq restaurants down south like to use dry rubs for their pork shoulders. That is not a problem if you do not like that type of bbq because these places usually have many different types of bbq to choose from. One of the favorites down south is the bbq chicken.
You can do your chicken many different ways, just like your pork or beef. You could choose to brine your chicken before cooking to help it stay juicy. You could also choose to marinade or dry rub. My favorite way to have bbq chicken is with wet bbq sauce smeared on top of it and then cooked slowly so that the sauce becomes sticky.
Another southern favorite is the bbq ribs. With the ribs it is up to you as to whether you want to use beef or pork. You will also have to choose a method of flavoring just like with the pulled pork and the chicken. So you see there are many different types of bbq to choose from and all of them are amazing.
The great thing about bbq is it is up to you as to how you flavor it. There is not one simple way to cook or flavor your bbq. Southern style bbq can be prepared a number of ways. You just decide what you like and make it. If you are having people over and are not sure what everyone likes, you can season your meats many different ways. You can also cook many different meats.
About the Author: