Canning and Home preserving

[R2elk]

I plan to try to dehydrate zucchini chips, tomato slices and much more this summer.

If you can find a sweet apple, they make awesome dried apple snacks.

 

[21hens-incharge]

If you can find a sweet apple, they make awesome dried apple snacks.

I am so very sad that I lost my golden apple tree to fire blight.

I will try some honeycrisp apples for sure.

The squirrels keep stealing all our apricots.

 

[R2elk]

The squirrels keep stealing all our apricots.

I am still waiting for my apricot trees to start blooming. One of my chick buyers this past summer was bragging about how loaded her apricot tree was.

 

[bobbi-j]

Not sure what flavor level you are looking for......
I make jerky (beef) with thin slices of meat not the ground up and put through a jerky press.

I use Dales steak seasoning (a salty liquid sold in a bottle)
Montreal steak seasoning (dry shake on type)
Finely minced garlic
And coarse black pepper.

I do large batches using a few gallon zip bags to marinate in.

One bottle of Dales, 4 Tbsp montreal, 3 Tbps garlic, 2 Tbsp pepper and 1.5 Cups water. This does up several pounds of raw meat.
I cut the meat, place in the bags add enough mix to be able to work it all around the meat with a little liquid pooling of I stand the bag up.
I soak at least 12 hours before drying it. Flip and squish often to make sure it gets worked through all the meat.
I have added things like onion powder or garlic powder and crushed red pepper flakes.

It is a strong marinade. The flavor in the dried meat is as good as if not better than the Jack links jerky.

Experimenting over the years.....Things like bbq, teriyaki or any thick sauce made the jerky sticky and not as full of flavor.

Do refrigerate or freeze any home done jerky since there are not added preservatives.

I have made Jerky in the past... just simple stuff.

Flank stake before it got expensive sliced thin with a knife. Then laid the meat out on a cooky sheet and Salted with coarse salt like you would use on pretzels. and Very coarse black pepper... Flipped and did the other side... Then laid it right on the rack in the oven and put the oven on warm.

I have done a Teryaki marinade from a bottle and that came out yummy.

None of it lasted long enough to worry about refrigeration... But then I didnt make alot.

deb

These both sound delicious! We love venison jerky, but I can’t cut the meat even enough for my liking to get it to a fairly uniform thickness. We freeze or refrigerate all home-dehydrated foods because I’m just not that trusting of it.

 

[FortCluck]

If you can find a sweet apple, they make awesome dried apple snacks.

Bananas make good chips too especially if you season them with Chipotle seasoning

 

[BullChick]

Off to have a cup of decaff and take a deep breath.

I love making homemade bread, but I've never frozen yeast bread dough. Do you shape the dough before freezing or just freeze the dough, thaw, raise, then bake? In other words, what do you do when you freeze it? I think my DH will like having bread dough in the freezer alongside our homemade pizza dough.

I freeze mine as a ball. Stores sell them shaped.

 

[FortCluck]

View attachment 1987165
I freeze mine as a ball. Stores sell them shaped.

That's to the pic about decaf

 

[BullChick]

It’s like calling water wine.

 

[21hens-incharge]

These both sound delicious! We love venison jerky, but I can’t cut the meat even enough for my liking to get it to a fairly uniform thickness. We freeze or refrigerate all home-dehydrated foods because I’m just not that trusting of it.

I find it easier to slice when partially frozen. A really good sharp heavy in life works well for me too.

 

[ValerieJ]

I love jerky! Anyone have a nice homemade rub recipe?

I don't make beef jerky, but I love Emeril's Rustic Rub on a lot of things. Good on beef, chicken, salmon, anything. When I put it on salmon, I often add a little brown sugar.

Emeril's Rustic Rub

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme