Jerky_(1)

Beef Jerky in a Food Dehydrator

Dave DeWitt Beef, Cooking with Chile Peppers, Game and Specialty Meats, Rubs, Sauces, and Marinades, U.S.A. Leave a Comment

If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …

Curvy Bacon

Three Takes on Making Bacon

Dave DeWitt Game and Specialty Meats Leave a Comment

By Mike Stines, Ph.B. Photo Above: Curvy Bacon Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once …

Variety of sausage products.

Sausage Spectacular!

Lois Manno Game and Specialty Meats Leave a Comment

By Mike Stines, Ph. B. One of my traditional favorites for the smoker, grill, summer get-togethers and tailgating parties is sausage. Whether it’s smoky Louisiana andouille, spicy Mexican chorizo, Texas hot links or German bratwurst, sausage is a perennial favorite on the grill. Food historians can’t document the start of sausage making but we know that the process began as …

lamb_over_fire

The Many Styles of Smoked Lamb

Dave DeWitt Game and Specialty Meats Leave a Comment

By Mike Stines, Ph.B. Lamb, once only served in the spring when young sheep were brought to the market in April and May, is now gaining popularity as a year-round festive dinner and, of course, for a traditional Easter or Passover feast. Generally speaking, lamb comes from a young sheep, ranging in age from one week to one year. A …