Ingredients:
2 Cups all purpose flour
4 Tbsp. Sugar
4 Tsp. Baking Powder
1 Tsp. Salt
2 Large Eggs
3 Tbsp. Vegetable Oil
1/4 Tsp. Fresh Nutmeg
1/8 Tsp. Ground Cinnamon
1/2 Tsp. Vanilla Extract
Milk - Add enough to make a pourable batter
Preparation:
Combine all of the dry ingredients in a bowl, and whisk to combine.
Add the wet ingredients, breaking the yolks on the eggs once they're in the bowl.
Whisk gently until the ingredients are well mixed. Add more milk if necessary.
Let the batter sit for about 5 minutes, untouched. Bubbles will start to form in the batter. This is good.
Ladle the batter onto a heated griddle.
Cook at medium heat, flipping once the edges of the cake start to bubble.
You're Going to Need:
A goodly-sized bowl
Serves:
Makes about 20 4" cakes.
Ingredients:
4 London Broils - Trim external fat, freeze slightly
2 Quarts Reduced Sodium Soy Sauce
10 Oz. Honey, heated in microwave for about 15 seconds
12 Oz. Teriyaki Sauce
1 Tbs. Hoisin Sauce
10 Shakes Liquid Smoke
Preparation:
Whisk all of the ingredients except the London Broils in a large (about 6 quart) container.
Slice the slightly frozen meat into thin strips, preferably on a meat slicer. Make sure the slices are uniform.
Combine the meat with the marinade, and let sit the refrigerator for a minimum of two days. Stir or shake occasionally.
Lay out the marinaded slices in your dehydrator, and dry to the preferred texture. On my Excalibur dehydrator, this takes about 6 hours at 115 degrees.
You're Going to Need:
A Meat Slicer (Optional, but well worth it)
A Dehydrator
A Large, preferably covered container
Serves:
Depending on the cuts of meat, makes about 4 lbs of finished jerky
I may be a bit late to the party on collagen casings, however, they don't make good linked sausages. The ends don't stay twisted. For linked, unfortunately, you may have to go with natural...
Update 2009-04-14: I've gotten some feedback on this recipe - apparently it's not all that hot, so, if you like it spicy, consider adding more Red Pepper Flakes, Cayenne Pepper, or both. -- gcF
INGREDIENTS:
Package Collagen Casings - 32mm - 35mm
2 Tablespoons Fennel Seeds
3 Tablespoons Coarse (Kosher) Salt
1 Tablespoon Black Pepper
3 Tablespoons Parsley
1 Tablespoon Red (Cayenne) Pepper
2 Tablespoons Dried Pepper Flakes
1 Teaspoon Sweet Paprika
10-Pound Pork Shoulder
PREPARATION:
Toast the fennel seeds in a skillet until they brown. Set aside to cool.
Grind the fennel seeds and the dried pepper flakes
Cube the pork into 1" Cubes
Toss the cubed pork together with the the spices, refrigerate for at least one hour (more is better)
Grind the seasoned pork through the fine disc on the grinder
Stuff casings to your specifications, I normally stuff them in .25 lb increments
YOU’RE GOING TO NEED:
A Meat Grinder
A Sausage Stuffer (I use Gander Mountain’s Jerky Gun with a #5 Sausage nozzle)
A REALLY Big Bowl
A coffee grinder or mortar and pestle (for the spices)
SERVES:
Using the guidelines above, makes about (40) quarter-pound sausages
Quick tip that you may have already thought of, but, if not...
Keep a roll of blue Painter's Tape and a dual-tip Sharpie(r) in the kitchen for labeling food bags and containers. The tape holds up fine in the fridge and freezer, but pulls off easily when you're done with the container, of if you have to put the container in the oven or microwave.
Simple and effective.
Every once in a while, I whip this up and bring it in to work. I get quite a few requests for the recipe, and, it did take third at a chili cook off, so, it can't be all bad, right?
Ingredients:
1 lb lean Ground Beef
1 lb lean Stew Cubes, Cut into ½” cubes
3 Large Bell Peppers
1 Large Can Mushrooms, Drained –or- 1 Small Package, Sliced
2 Large Onions
3 Carrots
1 8 oz. Can Dark Red Kidney Beans, Drained
1 8 oz. Can Light Red Kidney Beans, Drained
1 8 oz. Can Seasoned Chili Beans, NOT Drained
3 Tbs. Onion Flakes
3 Tbs. Cumin
2 Tbs. Chile Powder (Homemade is best!)
3 Tsp. Cayenne Pepper
2 Tsp. Seasoned Salt
2 whole Turkish Bay leaves
1 Small Can Tomato Paste
6 Tbs. Garlic, Minced
12 oz. bottle of lager
Salt
Preparation:
Brown the ground beef slowly with a pinch of salt and 1 Tablespoon each of onion flakes, cumin, chile powder, and cayenne pepper. Drain and set aside.
Brown the beef cubes slowly with a pinch of salt and 1 Tablespoon each of onion flakes, cumin, chile powder, and cayenne pepper. Drain and set aside.
Dice the peppers and onions into half-inch squares.
Peel and then slice the carrots into quarter-inch thick slices.
Combine the remaining ingredients except for the Bay Leaves and lager with the browned beef in the crock pot and stir to distribute everything evenly.
Flatten the top of the mix, and pour the beer evenly over it.
Place the Bay Leaves on top of the mix.
Cover and cook on low for 8-10 hours, remove the Bay Leaves before serving.
You're Going to Need:
A Large Crock Pot
Serves:
8-10 Servings, serve over Tortilla Chips, Corn Chips, or Rice
INGREDIENTS
4 to 6 pound spiral-cut ham, pre-cooked
1/3 cup light brown sugar, firmly packed
1/2 cup Jack Daniel's Tennessee Whiskey
1/3 cup orange juice
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
PREPARATION
Preheat oven to 325°.
On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.
While the ham is cooking, whisk the remaining ingredients together in a saucepan and simmer over medium low heat for about 15 minutes, or until it begins to thicken.
Brush/pour the glaze over the ham about 20 minutes before done, or when the temperature reads about 125.
YOU'RE GOING TO NEED
A Roasting Pan
A saucepan
A Coffee Grinder or Mortal and Pestle (For the cloves)
SERVES
6 to 8, easily
