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A Look at Personalized Aprons -
When we look at the historical picture of aprons throughout time, we know that they originated from a functional need to keep clothing clean and to be able to carry utensils and kindling wood. Over time, however, aprons have evolved into somewhat...
Choosing Mail Order Gourmet Meat Cuts
Buying meat is one of the finest delicacies left in gourmet food. There are so many cuts, tastes, and styles of preparation, filets, and seasoning to delight and tingle all senses. Saving money on gourmet meat can be easy, just follow the few basic...
Everyday Low-Carb Desserts
Anyone who is trying to maintain a low-carb diet knows that it can be a challenge when it comes to treats and desserts. Cakes, pies and cookies are all off limits, which makes them all the more tempting. Everyday Low-Carb Desserts can show you...
Helen's Homemade Sheperds Pie
Helen's Homemade Sheperds Pie - Serves 4 Shepherd's pie (or 'cottage pie' it should more properly be called - real 'shepherds pie' is made with lamb!) is one of the all-time favorite 'comfort' foods. On a cold winter's night, nothing is as welcome...
Italian Cuisine: In The Heart Of Tuscany
When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato...
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Homemade Beef Jerky
Even though our forefathers didn't know it, lean fresh meat jerky is low in cholesterol and fat and very high in protein, making jerky a nutritious and wholesome snack. Jerky is an excellent energy food when camping, biking, skiing, or anytime you want a light snack.
3 lbs. meat (not ground meat)
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce
Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add sliced meat (cut about ¼ inch) and refrigerate, mixing and turning about every hour. You should marinade it over night.
When you're ready
to begin drying, place a sheet of aluminum foil on the bottom of the oven. Drain meat in a colander and pat dry with a paper towel (the drier the meat now, the better). Set oven at about 150 degrees and place the meat strips on the ovenracks. Leave the oven door open to allow the moisture to escape.
The drying time may vary due to ovens and the size of the meat. The meat should be firm and dry, and not spongy at all. But if the jerky is so dry that it snaps in two easily, than it's over dried.
About the Author
Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com "A celebration of cooking and great food!"
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