lazy persons jerky

 lazy persons jerky

i made jerky for a very long time. the way i did it was have TURKEY PASTRAMI LOAF thin sliced at store. it's already cooked and seasoned. it dries easily. i like it thin like potato chips. comes out crunchy not hard to chew. think turkey chips. like bacon.

i have some test batches i vacume sealed in glass jars 30 years ago. it still looks fresh.

Comments

Post a Comment

Popular posts from this blog

V8 soup

  V8 soup recipe Lunch : Soup: can of V8 juice, throw in a handful of diced veggies ( onions, garlic, tomatos, dell pepper, herbal mix ) that I have pre-cut, Chicken ramen, sliced roasted garlic stuffed turkey sausage. I like to burn all meat for the grilled flavor. I use a QWIK COOK GRILL that uses NEWSPRINT to cook with QUICKLY. add some water for the noodles. simmer until noodles ready. chopped boiled egg in bottom of bowl when served. sprinkle with cheese. eaten with potato chips crumpled on.
Read more

Gaulette

Image
  Gaulette Every breakfast of my early life was GAULETTE and bacon. We never knew where it came from, only that it had been breakfast for GENERATIONS of Lafontaines. With the advent of the internet we learned it was the main staple of the FRENCH NAVY. As the family geneologist I instantly knew how we came by it. The VOYAGEURS, the guys who pioneered the CANADIAN wilderness in large cargo canoes, were mostly FRENCH NAVAL VETERANS. They later started canada when they founded Quebec. My family is direct decendents of HIPPOLYTE Lafontaine, the "george washington" of Canada. we would fry the bacon and cook the GAULETTE in the grease. For many years of adulthood I still ate it often but have gotten away from it lately. NOW it is a treat!I hope you enjoy it too. SERVE WITH your favorite SYRUP as a DIP. Molasses, maple syrup, Honey etc. as well as bacon and coffee. we like coffee and chicory sweetened with RAW SUGAR to complete the experience. Gaulette in mixing bowl ½ cup whole whea
Read more

grits and eggs

  grits and eggs Most people don't like grits because they don't know how to fix them. Made according to instructions on the package I don't like them either. But my way they are delicious. For every serving put in the water a chicken bouillion cube or use chicken broth instead of water. Three finger pinch of seasalt. Bring to a boil and add grits. Simmer until firm and stir in a handful of shredded cheese then pat of real butter per serving and lastly a twist from the peppermill per serving. Serve on top of sunny side up egg. Garnish with crumbled bacon.
Read more