I love old school recipes!! Today’s recipe comes from the US Army and dates back to 1910. Creamed Chipped Beef over Toast. Talk about a simple and hearty meal that was responsible for feeding hundreds of thousands of military folk. The original recipe calls for salted preserved meat AKA chipped Beef but in today’s recipe we are using our very own preserved meat. Unsalted 1,000 day old dried beef!! I realize that this isn’t a very practical ingredient so if
My new favorite dry cured piece of meat, this South African staple is incredibly easy to make and mind boggling delicious! I just can’t stop eating the stuff. Biltong falls somewhere between American Beef Jerky and Italian Bresaola. I hate to even compare it to the two because truly it stands alone in flavor and texture. Once you taste a piece you’ll know exactly what I’m talking about. I’ve broken biltong down into 3 basic steps. Preparing the meat, curing
Follow basic fermentation preparation practices when making this hot sauce. Clean and Sanitize all of your equipment.Gently rinse off any dirt from your pepperscreate a 2.5% brine solutionSlice your pepper thinly and place into a fermentation vesselKeep the peppers under the brine at all timesFerment anaerobicallyFerment in an area that between 55f and 75f for at least 1 month but as long as you want Here are a few things you might find useful when making sausage Iodophor Sanitizer15 liter
I just love a hot dog. It doesn’t matter the protein either. Something about making it myself and that velvety smooth emulsified texture makes it one of my favorite types of sausages and when it comes to emulsified sausages, texture is king. It’s got to have a springy bounce with a good bite and a nice snap. It does take a little practice to really hone in your emulsified sausage making skills but in time you’ll be able to make