Wednesday, May 6, 2009
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COMING UP - AMISH SHOO-FLY PIE ! !
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IS THIS "AMISH DAWN" ? ?
OF COURSE NOT SILLY ! THAT WOULD BE ABNORMAL ! WE LANCASTER GIRLS SHAVE OUR MUSTACHES ! THIS IS "AMISH DAWN'S" NEPHEW-IN-LAW ! TOTALLY NORMAL ! WE "COUN'RY PEOPLE LOVE TO HAVE A GOOD TIME.........WE DONT MOCK THE AMISH, WE LOVE AND ADMIRE THEM. BUT WE TRY TO HELP THEM LOOSEN UP A BIT TOO NAH !
HERE'S MORE "JIS FUNNIN" BY MY COUN'RY COUSINS' KIDS BELLA JEWEL AND LAURA MAE
LOOKS LIKE BELLA IS SAYING "WOW ! ITS NEAT TO HAVE BOOBS !" AND LAURA IS SAYING "YES....THEY'RE REAL.....I DONT APPROVE OF SYNTHETIC SILICONE IMPLANTS"
HERE'S THE BEAUTIFUL LAURA MAE ALL GROWN UP !
HERE'S THE "ALL GROWN-UP" BELLA JEWEL - FABULOUS BEAUTY WITH A BRAIN AS WELL !
VELCUM TO "AMISH DAWN'S" SURVIVAL TRAINING ! !
AMISH SLIDE SHOW
AMISH DAWN'S PA DRIVERS LIC
PRESIDENT OBAMA GIVING THE FINGER THAT GIVES ME HOPE
NOTE: THIS IS A NEW SITE, SO IT IS "SCANT", BUT ALREADY HAS WHOLE LOT ADDED.
AMISH DAWN'S PA DRIVERS LIC
PRESIDENT OBAMA GIVING THE FINGER THAT GIVES ME HOPE
NOTE: THIS IS A NEW SITE, SO IT IS "SCANT", BUT ALREADY HAS WHOLE LOT ADDED.
I WILL GIVE CREDIT TO THE SITES THEY ARE FOUND ON AND INVITE YOU TO VISIT THERE TO VIEW MORE OF WHAT THEY OFFER.
IF ANY OF THE ARTICLES HERE, ARE FROM YOUR SITE, AND YOU DO NOT WANT THEM SHARED, LET ME KNOW AT:
AUTHORDAWNNARET@GMAIL.COM
AND I WILL REMOVE THEM.
MENFOKE CAUTION: YOU ARE ENTERING "RECIPIES" TERRITORY..... GET AN APRON AND PITCH-IN ! !
NOPE.......I AIN'T WEARIN NO APRON.....I'M THE MANNNN ! ! THE FISHERMANNNN ! ! I'LL BE "JUMPIN" NAH TO LEARN HAH TA CLEAN THESE ! !
VISIT: CONSERVEWILDLIFE.ORG. FOR GREAT ARTICLES ! !
http://www.conservewildlife.org/
PHOTO FROM ANR.STATE.VT.US - VISIT THEIR GREAT EDUCATIONAL SITE ! !
http://www.anr.state.vt.us/furbearer/way_of_life.html
(LADIES.......SH-H-H, JUST SCROLL DOWN YERSELVES OR CLICK ON THE PHOTO OF THE NICE MAN WITH THE "TEDDY BEAR", DOWN BELOW, TO CHECK ON 'EM ANYTIME.....DON'T WORRY, I WON'T GIV'EM ANYTHING 'CEPT "MANLY WORK TRAINING" ! !
CLICK THIS PHOTO FOR "JUMP" LINK TO "MENFOKE SECTION" - THEN DO THE SAME TO RETURN HERE
LADIES ARE INVITED ALSO TO VIEW THE "MENFOKE SECTION"
HERE COMES THE GUTT AMISH COOKIN RECIPIES ANNAT !
PROLOGUE AND PHOTO TAKEN, IN QUOTE, FROM “WHAT’S COOKING AMERICA?”
VISIT THEIR INFORMATION SITE AT:
http://www.whatscookingamerica.net.History/PieHistory/ShooflyPie.htm
Pennsylvania Dutch cooking is indigenous to those areas of southeastern Pennsylvania that were settled by the Mennonites and Amish. William Penn (1644-1718), founder of Pennsylvania, was seeking colonists for the Pennsylvania area.
The Amish and Mennonites both settled in Pennsylvania as part of William Penn's "holy experiment" of religious tolerance. He wanted to establish a society that was godly, virtuous and exemplary for all of humanity.
Encouraged by William Penn’s open invitation to persecuted religious groups, various sects of Christian Anabaptists-Mennonites and offshoots such as the Amish and the Brethren-emigrated from Germany and Switzerland. The first sizeable group arrived in America around 1730 and settled near Lancaster County, Pennsylvania.
AMISH SHOO-FLY PIE
Mix for crumbs: (reserving ½ cup for topping)
2/3 cup brown sugar
1 Tablespoon solid shortening
1 cup flour
Filling:
1 cup molasses (good and thick)
¾ cup boiling water
1 egg beaten
1 Teaspoon baking soda
Combine soda with boiling water, then add egg and syrup. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and bake for an additional 35-45 minutes (until firm). When cut into, the bottom may be "wet." This is okay, and is called a "wet bottom shoo fly pie."
SOME FAVORITE AMISH FOODS RECIPIES
MOST ALL RECIPIES ARE FROM: "Old Time Cooking Recipes" -
CLICK HERE TO VISIT THEIR FABULOUS SITE - EVERY GOOD FOOD ON EARTH ! ! - THEN "BACK-ARROW PAGE" TO RETURN HERE
AMISH FUNNEL CAKE
Ingredients:
3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
Preparation:
To beaten eggs, add milk and sugar.
In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
Heat oil on med-high til 1 drop of water splatters and sizzels and pour batter into hot fat through a regular household funnel, or lip end measuring cup. Control the flow of batter by holding your finger over the bottom of the funnel.
Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat.
When “cakes” are pale brown on the bottom, flip, brown and drain on dry paper towel. Sprinkle with confectioners’ (powdered) sugar and serve warm.
Ingredients:
2 cups all-purpose flour
3 eggs
1/2 teaspoon salt
Preparation:
Beat eggs. Add enough flour to make a very stiff dough.
Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.
Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.
ADD:
4-6 PEELED RAW POTATOES, CHUNCKED IN QUARTERS
4-6 PEELED RAW CARROTS SLICED AT ABOUT 1 INCH LENTHS – OR BABY CARROTS WHOLE
2 CUPS RAW FRESH OR FROZEN PEAS OR STRING BEANS
2 CUPS RAW OR FROZEN CORN
PREPARATION:
DURING LAST 1 ½ - 2 HOURS, ADD POTATOS AND CARROTS. WATER SHOULD BE ONLY HALFWAY UP MEAT – NO MORE – SAVE SEASONED AU JUS FOR GRAVY OR SOUP ANOTHER TIME , IF YOU REMOVE ANY WATER.
DURING LAST 1 HOUR, ADD REMAINING VEGETABLES.
WILL NEED BROTH ¼ - ½ WAY UP MEAT. TASTE BROTH FOR FULL FLAVOR, SHOULD TASTE SWEET CARROT AND BEEF HERB BROTH.
ADD MORE SEASONING INGREDIENTS IF WEAK- USUALLY JUST 1 MORE BOULLION CUBE IS ENOUGH OR A LITTLE MORE BASIL.
CLICK HERE TO VISIT THEIR FABULOUS SITE - EVERY GOOD FOOD ON EARTH ! ! - THEN "BACK-ARROW PAGE" TO RETURN HERE
AMISH FUNNEL CAKE
Ingredients:
3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
Preparation:
To beaten eggs, add milk and sugar.
In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
Heat oil on med-high til 1 drop of water splatters and sizzels and pour batter into hot fat through a regular household funnel, or lip end measuring cup. Control the flow of batter by holding your finger over the bottom of the funnel.
Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat.
When “cakes” are pale brown on the bottom, flip, brown and drain on dry paper towel. Sprinkle with confectioners’ (powdered) sugar and serve warm.
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AMISH EGG NOODLES
Ingredients:
2 cups all-purpose flour
3 eggs
1/2 teaspoon salt
Preparation:
Beat eggs. Add enough flour to make a very stiff dough.
Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 hour.
Cut into noodles size. Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender.
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POLISH PIEROGI DOUGH
Ingredients:
4 cups all-purpose flour
2 eggs
1/2 cups sour cream
1 ts salt
2/3 cups warm water
Filling Ingredients:
SAUERKRAUT AND MEAT FILLING:
15 ounces sauerkraut, finely chopped; drained and rinsed
8 ounces cabbage, shredded
1/2 lb meat, chopped
3 cloves garlic, minced
8 ounces mushrooms, chopped
pepper
CHEESSE AND POTATO FILLING:
1 heaping cup mashed potatoes
1 cup dry cottage cheese, drain, then pat dry
Salt and pepper to taste
Finely chopped chives or onions
Preparation:
1. SAUERKRAUT AND MEAT FILLING: Fry meat until done and set aside. Mix remaining filling ingredients and fry for 5 minutes. Combine mixture with meat. Cool before filling pierogi.
2. CHEESSE AND POTATO FILLING: Mix together and fill pierogi.
Preparation:
Combine all ingredients and knead until well blended. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of filling - CLICK HERE FOR SELECTION OF "FILLING" RECIPIES, OR TO SEE WHAT OTHER GOOD THINGS THEY HAVE THERE ! - THEN "BACK-ARROW PAGE" TO RETURN HERE into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top.
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ANOTHER "AMISH PEANUT BUTTER"
Ingredients:
1/2 cup creamy peanut butter
1/4 cup Marshmallow Creme
1 cup light corn syrup
Preparation:
In a mixing bowl, stir all the ingredients together until combined. Place in a covered container. Store in refrigerator.
Bring to room temperature to serve as a bread spread or ice cream topper. Makes about 1 1/2 cups.
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KOSHER DILL PICKLES
Ingredients:
4 pounds Pickling Cucumbers
3 1/2 tablespoons kosher (coarse) salt
2 tablespoons chopped garlic
1 1/2 tablespoons mustard seeds
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons dill seeds or fresh dill headsbay leaves
3 cups water — bottled
3 cups white vinegar
Preparation:
Wash cucumbers thoroughly.
Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water & vinegar in a saucepan. Heat to boiling.
Pack cucumbers into clean jars.
Fill with vinegar-water solution to 1/4 inch of top. Seal.
Submerge jars in a boiling water bath for 10 minutes. Remove at once when 10 minutes are up.
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SAUERKRAUT - (FOR CANNING - NOT COOKED TO "READY TO EAT" STAGE)
Ingredients:
cabbage
salt
(and Dawn says: plus 1 TBS apple cider vinegar)
Preparation:
Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter.
Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing.
Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.
Now, it is necessary that the cabbage be covered with brine. Should the sauerkraut require extra liquid at any time, add one quart of water in which has been dissolved two teaspoonfuls of salt.
Remove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.
TO CAN SAUERKRAUT: Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place.
DAWN SAYS:
TO COOK FOR "READY TO EAT" AMISH STYLE,
PLACE CANNED KRAUT IN LARGE POT AND FILL POT WITH WATER
ADD 1 TSP SALT
1 TBS APPLE CIDER VINEGAR.
ADD KRAUT AND COOK ON MED-HIGH TIL BOILING,
THEN REDUCE TO MED-LOW HEAT AND SIMMER FOR 5-6 HRS UNTIL THE WHOLE HOUSE SMELLS GREAT AND THE WALLS HAVE GOTTEN CLEANER AND THE KRAUT HAS SHRUNKEN IN THICKNESS AND TURNES A LIGHT APPLE JUICE SHADE.
LET THE WATER COOK OUT, DURING THIS TIME AND TRY NOT TO ADD MORE UNLESS NEC. TO KEEP IT JUST OVER THE TOP OF KRAUT.
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BUTTER FROSTING
Ingredients:
2 tablespoons butter
1 cup confectioners sugar
2 Tbs brandy (optional)1/2 tsp vanilla
Preparation:
Cream butter and sugar well.
Add vanilla and brandy until mixture is smooth. Spread on cake.
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"AMISH DAWN'S" PERSONAL ROAST BEEF "OR"
DEER ROAST RECIPE - (NO CHANGES)
Ingredients:
3-4 lb. (1,5-2 kg) beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
2 TBS basil
2 TBS tarragon
2 TBS majoram
2 TBS celery seed
1 tsp garlic salt - or 2 minced cloves of garlic
1/2 tsp salt
1/2 tsp pepper
2 beef boullion cubes
1 bay leaves
2 med onions, sliced
Preparation:
(DAWN SAYS:
1ST, IF YOU ARE COOKING DEER MEAT...THERE IS NO SUCH THING AS "GAMEY TASTE", THAT HAS TO BE MARINATED OR TREATED ANY DIFFERENTLY THAN A BEEF ROAST ! JUST WASH THE MEAT EXTRA GOOD, BEFORE FREEZING OR COOKING, AND KEEP THE MEN OUT OF THE KITCHEN - THEN YOU WON'T HAVE ANY TROUBLE WITH "GAMEY" NOTHING.)
Sear ( sizzle til gray – not browned) roast in 1-2 tablespoon oil on all sides in heavy Dutch oven, or large frying pan. Place in bottom of deep kettle or roasting oven pot. Fill with water, 2/3 up the side of the meat, sprinkle in all ingredients.
Cover and roast 4-5 hours at 350 degrees, checking to see that water level is maintained. Add water as needed, AFTER turning roast over 1 time after 1st 3 hours.
Finished test is when roast falls apart with a fork.
BEEF GRAVY:
REMOVE ROAST TO A PLATE. LEAVE AU JUS (BROTH) IN COOKING POT, KEEP FIRE LOW TO SIMMER.
TASTE AU JUS - ADD WATER TO LEVEL THAT YOU NEED, FOR ENOUGH GRAVY - ADD SEASONINGS TO PERK DILUTED AU JUS BACK TO PERFECT FLAVORED GRAVY. ADD 1-2 BOULLION CUBES (DEPENDING ON HOW MUCH EXTRA WATER YOU ADDED , AND A LITTLE MORE GARLIC BASIL AND ONION, USUALLY DOES IT
IN A LARGE COFFEE MUG, MIX 1TSP OF CORN STARCH WITH ONLY ENOUGH WATER TO DISSOLVE IT TO A PEAR JUICE THICKNESS.
POUR STARCH INTO BROTH AND STIR WELL.
TURN UP HEAT TO BRING TO BUBBLING, WHILE STILL STIRRING 3-5 MIN. THEN TURN BACK DOWN TO LOW.
WHILE ON LOW LOW,CONTINUE STIRRING UNTIL GRAVY IS PERFECT.
TO MAKE IT A POT ROAST OR DEER STEW:
ADD:
4-6 PEELED RAW POTATOES, CHUNCKED IN QUARTERS
4-6 PEELED RAW CARROTS SLICED AT ABOUT 1 INCH LENTHS – OR BABY CARROTS WHOLE
2 CUPS RAW FRESH OR FROZEN PEAS OR STRING BEANS
2 CUPS RAW OR FROZEN CORN
PREPARATION:
DURING LAST 1 ½ - 2 HOURS, ADD POTATOS AND CARROTS. WATER SHOULD BE ONLY HALFWAY UP MEAT – NO MORE – SAVE SEASONED AU JUS FOR GRAVY OR SOUP ANOTHER TIME , IF YOU REMOVE ANY WATER.
DURING LAST 1 HOUR, ADD REMAINING VEGETABLES.
WILL NEED BROTH ¼ - ½ WAY UP MEAT. TASTE BROTH FOR FULL FLAVOR, SHOULD TASTE SWEET CARROT AND BEEF HERB BROTH.
ADD MORE SEASONING INGREDIENTS IF WEAK- USUALLY JUST 1 MORE BOULLION CUBE IS ENOUGH OR A LITTLE MORE BASIL.
CANNING AND PRESERVING "WHOLE" FOODS RECIPIES
JELLIES AND JAMS RECIPIES
PHOTO FROM: http://www.tasteslikehome.com/
VISIT THEIR BEAUTIFUL SITE ! !
RECIPIES FROM:
http://www.jellies-recipies.net/11-minute-strawberry-jam.php
TO MAKE THEM “PRESERVED”, JUST:
FILL STERILE MASON/JELLY JARS
STAND IN FULLY COVERED BOILING WATER 10-15 MIN.
REMOVE TO COOL
LISTEN FOR LIDS TO “POP !” – THIS IS NOW VACCUM SEALED AND SAFE TO STORE FOR UP TO 1 YEAR – DAWN NARET’)
ORANGE MARMALADE
4 Oranges
1/2 Grapefruit
1/3 LemonSugar
Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon.
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PHOTO COURTESY OF http://www.irishgourmet.com/
VISIT THEIR BEAUTIFUL SITE ! !
11 MINUTE STRAWBERRY JAM
5 c Strawberries
5 c Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally
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ANOTHER STRWBERRY JAM
1 kg (2 lb) strawberries, washed and hulled
800 g (1.75 lb) sugar
juice of 1 lemon
3 Tbsp brandy
Preparation:
Combine strawberries, sugar and lemon juice. Let stand to cool.
Bring the mixture to a boil and keep boiling for15 minutes. Immediately place into the hot sterile jars. Pour little bit of brandy on top. Seal. and let cool slowly.
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BLACKBERRY JAM
3 c Blackberries
2 c Water
1 pk Powdered fruit pectin
5 c Sugar
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.
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CHERRY JAM
4 c Sweet cherries
3 c Warmed sugar
Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir & skim if necessary. Pour into sterile jars & seal.
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HONET-PEAR JAM
2 lg Firm-ripe pears; cored and diced
1/2 c ;water
1/4 c Lemon juice
1/4 c Pear eau-de-vie (PEAR JUICE OR WATER-DAWN)
1/4 ts Cinnamon
1/4 ts Clove powder
1/4 ts Nutmeg
1/2 c Honey
1 pinch Salt
Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a non-reactive container in the fridge for up to 2 mos.
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APPLE JAM
1 Recipe basic microwave jam
4 Apples, peeled cored
1 tb Lemon juice
1 tsp Cinnamon
Prepare basic jam recipe. Microwave 5-7 minutes.
photo from: http://www.tasteslikehome.com/
VISIT THEIR BEAUTIFUL SITE ! !
RECIPIES FOR PRESERVING "WHOLE" FRUITS/VEGETABLES
ARTICLE SHARED FROM:
http://www.canning-food-recipies.com/canningrecipies.htm
PLEASE VISIT THEIR BEAUTIFUL SITE ! !
For information on processing methods and canning equipment refer to CANNING FRUIT and for general information on food preservation refer to CANNING BASICS.
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RECIPIES - CANNING:
PEACHES
To can peaches choose ripe, mature fruit of ideal quality for eating fresh or cooking. Peaches can be packed in very light, light or medium sugar syrup They can also be packed in water, apple juice or white grape juice.
Prepare the liquid syrup and keep it hot.
Remove skins from peaches by using a small paring knife or if preferred, dip fruit in boiling water for 30 to 60 seconds until skins loosen.
Dip quickly in cold water and slip off skins.
Cut in half, remove pits and slice to quarters for better fit.
When canning Cling peaches before removing skin it is necessary to cut around the peach and down to the pit with a paring knife. Make this cut slightly off center easier separation. Then while holding peach in the palms of your hands twist fruit in opposite directions to separate halfs. Then use a peach pit knife to remove pit. Be very carefull when cutting out the pit. Push the knife gently downward and under the pit and then around it
Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse with water and drain before packing.
Cold Pack into sterilized jars and cover with boiling sugar syrup leaving 1/2 inch head space.
Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. Add more syrup if needed.
Wipe rim and screw threads with a clean damp cloth.
Add lid, screw band and tighten firmly and evenly. Do not over tighten.Place jars on rack of hot water bath canner slowly and gently, lower rack bring water back to boil and process using the hot water bath method.
pts. 25 min.
qts. 30 min.Yields
48 pounds--18 to 24 quarts
After processing, remove jars immediately, place on a rack to cool.
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APRICOTS
Cold Pack - using the same packing and processing method as for canning peaches except do not quarter slice the fruit halves.
Cover with light to medium sugar syrup Process using a Boiling Water Bath Canner.
pts. 25 min.
qts. 30 min.Yields
22 pounds 1 lug--7 to 11 quarts
After processing, remove jars immediately, place on a rack to cool.
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BERRIES
Blackberries, Blueberries, Elderberries, Raspberries, Gooseberries, Huckleberries, Loganberries and Dewberries
Wash 1 or 2 quarts of berries at a time, drain, cap and stem if necessary.
For Gooseberries, snip off heads and tails using scissors.
Hot Pack - For Blueberries, Currants, Elderberries, Gooseberries and Huckleberries:
Heat berries in boiling water for 30 seconds and drain. Fill hot jars with berries. Shake jars downward, gently, while filling to help settle berries and cover with boiling hot, medium sugar syrup leaving 1/2 inch head space.
Wipe rims and screw threads. Adjust lids and screw bands.
Cold Pack Fill hot jars with any type of the berries. Shake jars downward, gently, while filling to help settle berries.
Cover with boiling hot, medium sugar syrup leaving 1/2 inch head space.
Wipe rims and screw threads. Adjust lids and screw bands.Process using a Boiling Water Bath Canner.
Cold Pack:
pts. 15 min.
qts. 20 min.Hot Pack
pts. 15 min.
qts. 15 min.Yields
36 pounds 1 crate--18 to 24 quarts
Average 1 3/4 pounds per quart
Process using a Pressure Canner
Hot Pack/Weighted Gauge-Type Canner/5 lbs.
pts. 8 min.
qts. 8 min.Cold Pack/Weighted Gauge-Type Canner/5 lbs.
pts. 8 min.
qts. 10 min.
After processing, remove jars immediately, place on a rack to cool
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GRAPEFRUIT
Cold Pack - using firm, ripe fruit, wash, peel and break grapefruit into sections removing white tissue to prevent bitter taste. Pack jars and fill with light or medium boiling sugar syrup leaving 1/2 inch head space.
Wipe rim and screw threads and adjust lids and screw bands. Process in a boiling water bath canner. pts. or qts. 10 min.
After processing, remove jars immediately, place on a rack to cool.
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CANNING CHERRIES
When canning cherries select bright, uniformly-colored mature fruit.
They should be ideal for eating fresh or cooking.Stem and wash cherries. Remove pits if desired.
If pitted, pre-soak in a salt and vinegar water solution to retain color. If cherries are canned un-pitted, prick skins on opposite sides with a clean needle to prevent splitting.
Cherries may be canned in water, apple juice, white grape juice or sugar syrup If another liquid is used, heat it to boiling.
Hot Pack - Remove cherries from salt and vinegar water solution and drain well.
Place cherries in a large saucepan.
Add 1/2 cup water, juice or syrup to each quart of fruit. Bring to a boil.
Pack cherries in hot jars, leaving 1/2 inch head space.
Fill jars to 1/2 inch from top with hot liquid.
Remove air bubbles. Add more liquid if needed.
Wipe rim and screw threads and adjust lids and screw bands.
Process in a boiling water bath canner:
pts. 15 min.
qts. 20 min.Yields
22 pounds 1 lug--7 to 11 quarts
56 pounds-22 to 23 quarts
After processing, remove jars immediately, place on a rack to cool.
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CANNED PEARS
Wash pears, peel, cut in half and core.
Cold Pack using the same packing and processing method as for canning peaches.
Cover with light to medium sugar syrup.
Process using a boiling water bath canner.
pts. 20 min.
qts. 25 min.Yields
50 pounds--20 to 25 quarts
35 pounds (1 box)--14 to 17 quarts
After processing, remove jars immediately, place on a rack to cool.
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PLUMS
To can plums whole, prick skins on two sides with fork to prevent splitting.
Freestone varieties may be halved and pitted.
Cold Pack raw plums firmly into hot jars, leaving ½-inch head space.
Fill jars with hot water or light to medium syrup to ½ inch from the top.
Remove air bubbles. Add more liquid if needed.
Wipe rim and screw threads and adjust lids and screw bands.
Process using a “boiling water bath canner”.
pts. 20 min.
qts. 25 min.Yields
50 pounds--24 to 30 quarts
24 pounds (1 box)--8 to 12 quarts
After processing, remove jars immediately, place on a rack to cool.
AMISH HOME-MADE PEANUT BUTTER
AMISH FLAVOR PEANUT BUTTER
Combine brown sugar and water; bring to a boil and cook for one minute. Set aside to cool. In a double boiler, mix together:
egg whites, sugar, and Karo. Beat with egg beater until fluffy; cool. Add peanut butter to second cooled mixture.
Add to first mixture. Add flavoring. Enjoy!
1 c. brown sugar
1 c. water
2 egg whites
1/2 c. sugar
1/4 c. Karo1
½ c. peanut butter
1/2 t. maple flavoring
AMISH APPLE BUTTER
AMISH APPLE BUTTER
Cook on med-low, only in a copper or stainless steel kettle, stirring occassionaly, til thickened to a "fine pureed" (thickened -no lumps) apple sauce texture: (great canning item)
1/2 gal. APPLE cider
2 qt. chuncky applesauce
1 c. sugar
SPRINKLE spices to taste (optional- cinnamon, nutmeg, ginger)
CANNING FOODS
FULL INSTRUCTIONS AND TERMS - BY DAWN NARET'
CANNING HAS 2 GROUPS. THE "FRUIT AND VEGETABLE" GROUP, WHICH IS QUICKER AND LESS VULNERABLE TO PROBLEMS.
AND THE "MEAT AND POULTRY" GROUP, WHICH NEEDS EXTRA TIME IN THE BOILING PROCESS.
BOTH GET COOKED, PLACED INTO STERILE JARS AND THE JARS GET STOOD UP IN A LARGE KETTLE WITH ENOUGH WATER TO COVER THE TOP WITH BOILING WATER .
WHEN THEY HAVE BOILED ENOUGH -
FRUIT/VEG=10-20 MIN
MEAT/POULTRY= 45MIN-1HR
YOU REMOVE JARS FROM WATER, AND STAND TO COOL.
AS THEY COOL, YOU WILL HEAR A LOUD "POP !". THIS IS THE VACCUM SEAL COMPLETED. IF YOU HEAR JARS BEGIN TO "POP!" WHILE STILL IN THE BOILING WATER....GET THEM OUT OF THERE AND STAND THEM TO COOL, OR THE GLASS WILL BREAK.
WHAT HAS OCCURRED IS A PRE-MATURE SEALING FROM EXCESSIVE STEAM, THAT IS BUILDING UP PRESSURE IN THE JAR. JAR IS VACCUMN SEALED WHEN THE LID IS SUCKED-IN.
***IF IT IS BULDGING, IT IS NOT YET SEALED. IF IT WAS SEALED AND STORED BUT IS BULDGING NOW, THROW IT AWAY, IT HAS LOOSENED ITS SAFTEY SEAL AND MIGHT MAKE MAKE YOU ILL.
YOU KNOW IT IS SAFE, IF IT "POPS!" OPENING OPENING THE LID, THE SAME AS OPENING A SEALED JAR FROM THE STORE.
AFTER IT COOLS, SEE IF YOU CAN PRESS THE LID BULDE DOWN, IF YOU CAN PUT THEM BACK IN TO BOIL AND RE-DO. IF YOU CAN'T, THEY WILL STAY FRESH FOR 6-12 MONTHS ON THE SHELF.
I ALSO DISCOVERED THAT USING THE MICROWAVE IS JUST AS SAFE. HEAT IS HEAT AND PRESSURE IS PRESSURE IS PRESSURE. THEY CAN BE ACHIEVED IN THE MICROWAVE, JUST AS WELL AS A PRESSURE COOKER AND FASTER.
TRICK IS KNOWING WHEN ENOUGH IS ENOUGH.....I BURSTED 2 JARS OF SPAGHETTI SAUCE, THAT I BEGAN A PRACTICE OF "RE-SEALING" AFTER EACH PARTIAL USE, BY NUKING THE JAR 2 MIN AND REMOVING TO COOL TIL IT "RE-POPPED" NOW IT WAS FRESH AGAIN AND READY TO STORE ON THE SHELF.
AS FAR AS NEEDING FANCY EQUIPMENT, YOU DO NOT. I WAS INVITED TO A "COOK-OUT" AND "PITCH-IN" YARD PARTY ONCE, WHERE WE DID HAVE A NORMAL COOK-OUT, BUT THEN WE PITCHED-IN AND HELPED TO "PUT-UP"/CAN ABOUT 100 JARS OF DEER STEW.
THE STEW WAS COOKED AND WE LINED UP TO PITCH-IN AND FILL AND WIPE THE JARS FOR BOILING.
THE BOILING WATER WAS IN 5 - 50 GALLON RUSTING TRASH BARRELS, WHICH SAT ATOP 5 SEPARATE BON FIRES.
THE JARS WERE PLACED IN METAL SEPARATING RACKS AND STACKED ONE ON TOP OF THE OTHER IN EACH BARREL, THEN BOILED ABOUT 3 HOURS, BECAUSE OF THE HUGE AMT. OF WATER.
THEN WE REMOVED FOR COOLING, HEARD THE "POPS!", SAW THE SUCKED-IN LIDS AND GOT TO EAT SOME OURSELVES - FANTASTIC MEAL ! ! - DAWN NARET)
CANNING AND PRESERVING - CANNING BASICS FOR PRESERVING FOOD
What does canning do? Canning is an important, safe method for preserving food if practiced properly.
The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed.
This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.
SAFE CANNING METHODS:
There are two safe ways of processing food, the boiling water bath method and the pressure canner method:
The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves.
In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time
Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood.
Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method.
A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).
The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude.
Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner.
The low acidic foods include:
meats
seafood
poultry
dairy products
all vegetables
High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.
The high acidic foods include:
fruits
properly pickled vegetables
Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid.
CANNING EQUIPMENT - WATER BATH CANNERS:
A water bath canner is a large cooking pot, with a tight fitting lid and a wire or wooden rack that keeps jars from touching each other.
The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. The rack also keeps jars from bumping each other and cracking or breaking. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars.
If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars.
The diameter of the canner should be no more than 4 inches wider than the diameter of your stove's burner to ensure proper heating of all jars.
Using a wash kettle that fits over two burners is not recommended because the middle jars do not get enough heat.
For an electric range, the canner must have a flat bottom. Outdoor fire pits with a solid grate will also work however close attention is required to insure proper boiling temperature.
Pressure CannersA pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse.
Newer models have an extra cover-lock as an added precaution. It may or may not have a gasket. The pressure pot also has a rack. Because each type is different, be sure to read the directions for operating.
ARTICLE FROM:
http://www.canning-foods-recipies.com/canning.htm
PLEASE VISIT THEIR SITE FOR MANY RECIPIES ! !
MORE INFO ON : CANNING - "HOT" OR "COLD PACK" METHOD
CANNING – “HOT” OR “COLD-PACK” METHOD
ARTICLE SHARED FROM:
http://www.canning-food-recipies.com/canningrecipies.htm
Please Visit their beautiful site ! !
ARTICLE SHARED FROM:
http://www.canning-food-recipies.com/canningrecipies.htm
Please Visit their beautiful site ! !
It is then packed into clean hot jars. Hot water or syrup is usually added, the rubbers and tops adjusted so as partially to seal, and the cans are p]aced in hot water which completely covers them 2 or 3 inches. They are boiled for the required length of time and sealed.
It is this method that is recommended and that is described in this bulletin.
The advantages of this method are:
1. It does not require long standing over a hot stove.
2. The blanching in some cases reduces the bulk so that more may be packed in a can.
3. The quick change in temperature between the boiling and the cold water in the blanching and cold dipping process is supposed to create a condition favorable to the death of micro-organisms.
4. It is a safe method for canning vegetables. EQUIPMENTIt is convenient and rather an encouragement to do canning to have set aside a few utensils to be used for this one purpose.
The list should include the following:
Half-pint measuring cup, paring knife, basin, tablespoons, teaspoons, kettle.
A colander or a wire frying basket may be helpful.A duplex fork or coal tongs is best for lifting cans out of the hot water.
A strong wire may be bent with a hook at one end to use with the spring top jars or a pancake turner may be bent so as to slip under the jars and thus lift them.
Cheesecloth or some other thin cloth is needed for blanching and cold dipping, if the wire basket is not used.
Cans and rubbers and the canner, or sterilizer, complete the outfit.
HOME MADE HOT WATER BATH
This kind of a canner can be prepared in any home and with little expense. There must be a container with a close fitting cover and a false bottom. The container may be a wash boiler, a lard can, a new garbage can) or any straight sided pail. The false bottom is required to keep the cans off the bottom of the container so as to allow a free circulation of water about them.
It may be constructed of laths nailed together with cross pieces, or it may be of perforated cake tins. Wire broilers or cake coolers serve the purpose nicely.
The tinner can make a good one by cutting a piece of galvanized tin a little smaller than the size of the bottom of the canner, perforating this with one inch holes, and soldering on the under side some points that will raise it up one inch. Two strips of tin may be fastened at opposite sides, made a little shorter than the height of the canner, and when hooked at the top act as handles with which to lift the false bottom.
CANS AND JARS
Glass jars are always most desirable for home use. Any type of glass Jar may be used with the cold-pack method.
The types may be described as follows:
Screw top jars have tops to be screwed on. The kind which has a screw band and a separate glass top is much better than the old style of one-piece top.
Spring top jars have glass tops that are clamped down by metal wires.
Vacuum sealed jars have metal tops with a rubber-like material on the edges that eliminate the use of rubber rings. During sterilization the tops are held in place by light clamps.
RUBBERS-All rubbers should be elastic and not too thick. When purchased, they should be tested to see how much "pull" they have. Their color makes no difference in the quality. Good rubber is not injured by several hours boiling.
TERMS USED IN CANNING
BLANCHING means boiling to remove objectionable flavors, to reduce bulk, to help kill bacteria.
COLD DIPPING means dipping quickly into and out of cold water to make handling easier and to help kill bacteria.
SCALDING means dipping into hot water long enough to remove the skin.
PROCESSING OR STERILIZING means heating long enough to kill micro-organisms.
TO SEAL PARTIALLY means that, in case of spring top jars, only the first wire is put into place on the top.
The wire should fit into the glass top with a click. If it is too loose to do this, the wire should be removed and bent so as to fit tighter. In the case of screw top jars the tops are screwed down fairly tight, then turned back about a quarter turn.
Vacuum sealed jars are partially sealed when the top is placed and the clamp fitted down over it.
CANNING VEGETABLE SOUP
CANNED VEGETABLE SOUP
Put vegetables together raw. Add meat, broth, seasonings and soup. Cold pack for 3 hours.
Makes 10 qt.
1 qt. potatoes
1 qt. celery
1 qt. pork and beans
1 qt. carrots
2 c. onions
3 qt. tomato juice
2 lbs. hamburger, fried
1 qt. beef chunks1 can beef broth
3 t. chili powder
1/2 c. sugar
salt and pepper to taste
2 cans bean with bacon soup, undiluted
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"MANLY" STUFF STARTS HERE ! !
THESE ARE MEMBERS OF THE "FIELD AND FLY" HUNTING LODGE
FIELD DRESSING A DEER - PLUS 2 VIDEO INSTRUCTIONS
"FIELD DRESSING YOUR DEER"
BY MIKE GUERIN
FROM:
http://www.thejump.net/dress/fielddressing.htm
VISIT THEIR GREAT SITE ! !
BY MIKE GUERIN
FROM:
http://www.thejump.net/dress/fielddressing.htm
VISIT THEIR GREAT SITE ! !
Your persistence has paid off; your deer is down, now what do you do? What you do now will determine the quality of your bucks meat at the table. Proper care of your deer is very important in making sure that its taste good when it is served at the table. This article is to tell new hunters how to field dress, skin and prepare a deer for butchering. Experienced hunters might also learn something new.
CLICK THIS LINK TO VIEW WITHOUT MUSIC: (1ST TURN OFF THE PUBLISHED SCREEN VIDEO)
http://www.youtube.com/watch?v=IKm42ql7NSw&feature=player_embedded
8 MIN. DEER FIELD DRESS
CLICK THIS LINK TO VIEW WITHOUT MUSIC: (1ST TURN OFF THE PUBLISHED SCREEN VIDEO)
http://www.youtube.com/watch?v=FwCDB7g43_8
HOW TO BUTCHER A DEER:
“deer processing from ask the meatman.com”
CLICK THIS LINK TO VIEW WITHOUT MUSIC: (1ST TURN OFF THE PUBLISHED SCREEN VIDEO)
http://www.youtube.com/watch?v=QKdKI4x0_fk
FALSEHOODS:
One of the most persistent beliefs among hunters is that you must bleed your deer by cutting the deer's throat as soon as you get to it. This is suppose to bleed the deer off blood and make the meat taste better.
NEVER CUT A DEER'S THROAT. This has no positive effects. Once a deer is dead the heart no longer pumps blood. If the blood is not circulating then cutting the throat will not bleed any blood from the deer. It can however mess up a cape (the deer's hide around the head, neck and shoulders) if you decide to mount the deer. It opens the deer's up to dirt in an area that would otherwise have been protected from dirt and bacteria. It is in a word "USELESS".
If you want to bleed your deer you will first need to hang the deer (best done head down) and then make a cut at the lowest point so that the blood can gravity feed out of the deer. I don't do this myself.
I get the blood out of the deer after the deer is home via soaking the meat in an icechest for a few days. This has the added benefit of ageing the meat a bit before it is frozen. Another fallacy is that you must cut off the tarsal glands of the deer or the meat in that area will be ruined.
This is nonsense. It didn't taint the meat while the deer was living and it will not taint it after the deer is dead. You don't want to touch the tarsal gland and then touch the meat however. If the animal is not yet dead, simply shoot the animal again. It is very dangerous to approach a buck that is wounded from the front and down right stupid to try to cut its throat with a knife.
FIELD DRESSING:
A sharp knife is better than a dull knife when it comes to field dressing a buck. A sharp knife will actually reduce bad (unneeded) cuts and will make the entire procedure easier. Take your time when dressing a buck, mistakes due to haste will often require you to make a trip to the hospital to get stitches.
Prop the animal on its back and begin field dressing by making a cut from just above the genitals up to the rib cage. You now have to make a choice. Some people cut through a number of the ribs in the rib cage to make it easier to reach up into the deer's chest. I find this unnecessary but its up to you.
If you do plan to cut through some of the ribs you should do it of center to avoid the sternum. When you make this cut from just above the genital to the sternum take care not to cut too deep. You only want to cut through the hide and through the animals stomach muscle. If you go to deep you will puncture the deer's intestines and you will have to deal with the smell.
NOTE: If you plan on having the deer mounted don't cut any further up the belly than the sternum to save the cape.
Now turn the deer on its side and allow the guts to fall out.
They will require help from you by cutting away the fat that will hold the intestines in. This is usually at the top of the cavity in the area near the spine.
Care must be taken to not puncture or break the deer's bladder. The bladder will be in the area where the cavity narrows down at the hips. I leave this part of the deer's intestines intact but many or most do not.
If you plan on removing all of this then you must have a very sharp knife and must ream the deer out from the back. Cutting around the anus and tying it off with string. Then cutting either forwards or backwards from the abdominal cavity to remove this entire area. Easier said than done.
Care must be take not to puncture anything here this is where the deer droppings and urine are located.
The deer's abdominal cavity is separated from the chest cavity by the diaphragm. This separates the lung and heart from the stomach and intestines.
This must be cut out to remove all of the intestines.
This is how it usually works for me, with the guts half in and half out I cut the diaphragm away from the deer's chest cavity, I then reach as far up into the deer's chest as possible and grab the deer esophagus.
With the other hand I carefully slide the knife into the deer's chest and work my knife up into the chest to cut the esophagus just above my other hand. After it is cut I simply pull the heart and lungs out and with it comes the rest of the intestines.
Wash up.
Drag the deer out.
Load in truck.
Go home or to camp for skinning.
SKINNING:
When skinning a deer it can either be hung head up or head down. I have always hung mine head up. Begin by making a circular cut around the deer's neck. Connect this cut with the cut made in the stomach during field dressing. Remove the hide by grasping the skin and pulling down hard with both hands.
Use your knife carefully when freeing the hide from the carcass to avoid cutting the skin. If the flesh begins to pull off with the skin, stop pulling and try again after cutting the flesh back with the knife.
NOTE: If the cape is to be saved, you can cut the middle and rear portion of the hide free by starting skinning just behind the shoulder and working down from there.
When you have the hide down around the shoulders you will have to cut off the front legs with a hacksaw just above what you would think is the deer's knees. Then on the inside of the deer's legs cut toward the chest and connect this cut with the one made up through the chest and abdomen during gutting.
After you work the hide free around the front legs with a knife. You can continue to work the hide down the deer's back towards its feet and tail. Once you get the hide down around the deer's tail, simply cut the tail off with a knife.
Let me say this again. When you are pulling and cutting the hide from the deer and you can see that the hide is now coming off of the tail, you can now simply cut the tail free.
This cut you understand is not through hide but only through the tailbone itself because you have pulled the hide down far enough so that it exposes the tailbone under the hide.
That's a long explanation for something simple just so you will not get confused. Continue until you get the hide down around the deer's tarsal glands (the dark patches on the inside of the hind legs) then take a saw and cut through the leg just above the tarsal gland.
By now you are tired from unpacking, driving, getting up early and dragging the deer out of the woods, skinning and gutting.
But you are not finished yet. You must still store the meat for butchering.
I will not go into great detail at least not today but this is how I do it:
I first cut out the backstrap and tenderloins out and place in an ice chest.
Then I cut the front legs free (no bones to cut) and place them in an ice chest.
Then I cut the back hindquarters free with a knife. You can works a hindquarter free with just a knife if you work your way to the ball and socket joint that holds the hindquarters to the hips. Just work the point into this joint and work around the ball.
Once both tendons are cut the hindquarter will be free. Place any other meat such as ribs and neck into the ice chest.
Now place a bunch of ice in the icechest with the meat.
I am now totally exhausted from all the work. So I am in no mood to begin butchering the deer. So I usually wait a couple of days before I begin butchering. Each day you need to drain the water and add new ice.
I usually will do a little butchering each day until I am finished, this usually takes me 5 to 7 days. I could do it all in one day if I wanted to but cutting up one hindquarter is easy but butchering an entire deer is work so I spread it out.
SEE DAWN'S RECIPIES FOR:
"DEER ROAST" AND "DEER STEW", BACK AT THE BEGINNING OF RECIPIES SECTION UNDER "SOME FAVORITE AMISH FOODS RECIPIES"
REPEAT VIDEOS FOR REVIEW:
CLICK THIS LINK TO VIEW WITHOUT MUSIC: (1ST TURN OFF THE PUBLISHED SCREEN VIDEO)
http://www.youtube.com/watch?v=IKm42ql7NSw&feature=player_embedded
8 MIN. DEER FIELD DRESS
CLICK THIS LINK TO VIEW WITHOUT MUSIC: (1ST TURN OFF THE PUBLISHED SCREEN VIDEO)
http://www.youtube.com/watch?v=FwCDB7g43_8
HOW TO BUTCHER A DEER:
“deer processing from ask the meatman.com”
CLICK THIS LINK TO VIEW WITHOUT MUSIC: (1ST TURN OFF THE PUBLISHED SCREEN VIDEO)http://www.youtube.com/watch?v=QKdKI4x0_fk
SMOKING/CURING MEATS
MEAT AND FOOD SMOKING AND CURING
FROM:
http://www.smoke-pistol.com/meatsmoker.html
(ALSO SEE FULL STOCK OF SMOKERS EQUIPMENT AT:
http://www.home-processor.com/curing.shtml )
WHAT IS A MEAT SMOKER ?
FROM:
http://www.smoke-pistol.com/meatsmoker.html
(ALSO SEE FULL STOCK OF SMOKERS EQUIPMENT AT:
http://www.home-processor.com/curing.shtml )
WHAT IS A MEAT SMOKER ?
The idea is the same if the wood smoke were present. A meat smoker cooks meat slowly while wood smoke surrounds the meat. The flavor of the wood begins to penetrate the meat giving it a great and unique barbecue flavor. The penetrating of the wood smoke also helps cure the meat as in beef jerky. The difference between a meat smoker and barbecue grill of today is that a meat smoker cooks meat over smoking wood. Any barbecue grill can be used as a meat smoker by attaching a SmokePistol™ or GrillKicker™ to the barbecue grill and cooking the meat on very low heat.
HOW TO BUILD A MEAT SMOKER:
How to make a smoker is simple. Basically, a meat smoker is nothing more than a box. An insulated box would be better. A meat smoker can be made out of metal, wood or even cardboard.
This is because to smoke meat you cook it at a low temperature, approximately 220? F. Therefore, you don’t have the problem with the meat smoker burning up as long as your heat source is not too hot.
The best heat source for your meat smoker is an electric element. That is because it is very controllable and constant. When smoking meat you should keep the temperature constant and that is why it helps to have an insulated box for the meat smoker.
The next thing you need is a moisture source. When smoking meat you should keep the meat you are smoking moist. Basting helps but causes the cooking temperature to drop, so placing a pan of water inside the meat smoker will help keep the meat moist while smoking. This pan of water should be between the heat source and the meat racks but not too close to the heat. You don’t want to boil the water because you will have steamed meat instead of smoke meat.
The racks for holding the meat while smoking, can be barbecue grill racks, barbecue skewers, or wire mesh. The meat can be smoked while laying on the racks or hanging inside the meat smoker.
The last and most important thing you need for you meat smoker is a source of wood smoke.
The SmokePistol™ and GrillKicker™ have been designed for this purpose. They are both designed to deliver the constant stream of real wood smoke necessary for smoking meat. The SmokePistol™ will deliver a constant stream of real wood smoke to your meat smoker for about 4 hours on a single cartridge and the cartridges can be purchased in 9 of the right wood flavors.
HOW DOES A MEAT SMOKER WORK ?
So how does a meat smoker work? Very simply, what a meat smoker does is to cook meat very slowly in a moist smoky environment. As the meat cooks, the smoke inside the meat smoker the smoke from the wood covers the meat and seasons the outside of the meat.
As the temperature of the meat increases the meat cooks and the seasoning deposited on the outside of the meat from the wood smoke is absorbed into the meat giving it the great barbecue flavor.
HOW TO SMOKE MEAT AND OTHER FOODS:
The SmokePistol™ and GrillKicker™ have made smoking meats and other food very easy. Smoking food is divided into two categories, hot and cold smoking. Traditionally, hot smoking, which is also referred to as barbecuing has been accomplished by cooking food over burning wood. The burning of the wood creates both the heat necessary for cooking and the smoke from the wood creates the flavor. With the mass migrations of people into the cities the art of cooking over wood was lost.
The wood was replaced with charcoal because it was lighter in weight and then charcoal was replaced with gas and electric. Neither charcoal, gas or electric provide any flavor to the cooked meat or other food. The SmokePistol™ and GrillKicker™ have brought this back by making a source of smoke quick, easy, neat and convenient and when used with a heat source like charcoal, propane or electric the real barbecue flavor is back.
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MORE ON SMOKING MEATS FROM USDA.GOV: http://www.fsis.usda.gov/FactsSheets
Where there's smoke, there's well-flavored meat and poultry.
Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts.
This slow cooking technique keeps them tender, too.
Smoking is slowly cooking food indirectly in the presence of a fire.
This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose.
A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.
Preventing Foodborne Illness The national Fight BAC!® food safety education campaign advises adhering to the four steps in preventing foodborne illness throughout the smoking procedure.
Clean — Wash hands and surfaces often.
Separate — Don't cross-contaminate.
Cook — Cook to proper temperatures.
Chill — Refrigerate promptly.
Defrost Meat Before Smoking.
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (the temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.
Never defrost food at room temperature.
Keeping meat and poultry cold while it is defrosting is essential to prevent the growth of harmful bacteria.
The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.
The microwave oven can be used to defrost more rapidly.
Smoke the meat immediately because some areas may begin to cook during the defrosting.
Food may also be thawed in cold water.
Be sure that the sink or container that holds food is clean before submerging food.
Two methods may be used when thawing:
Completely submerge airtight wrapped package.
Change water every 30 minutes.
Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.
Marinate in the Refrigerator Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats. Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat and poultry in it.
Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.
Partial CookingSome people like to cook food partially in the microwave oven or on the stove to reduce smoking time.
Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker.
Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.
Using a Smoker Cook food in smokers made of materials approved for contact with meat and poultry.
Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.
When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips.
Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings.
Only use approved fire starters — never gasoline or paint thinner, for example. Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker.
Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity. Pile the charcoal around the drip pan for smoking. Add about 15 briquettes about every hour.
The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes.
Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.
Using a Covered Grill To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate. When they are covered with gray ash, push them into two piles.
Center a pan of water between the two piles and place the food on the grill over the water pan. The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness.
Close the lid and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the grill. Use Two Thermometers to Smoke Food SafelyTo ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process.
Many smokers have built-in thermometers.
Use a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker. Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather.
It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.
Smoke food to a safe minimum internal temperature.
Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
All cuts of pork to 160 °F.
Ground beef, veal and lamb to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.
If using a sauce, apply it during the last 15 to 30 minutes of smoking to prevent excess browning or burning.
Chill Promptly, Refrigerate meat and poultry within 2 hours of removing it from a smoker.
Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate.
Use it within 4 days or freeze for later use.
Last Modified: April 13, 2006
DRESSING AND BUTCHERING CHICKEN/ TURKEY/ WILD DUCK
HOW TO BUTCHER A CHICKEN - PART 1 0F 3 PARTS
CLICK THIS LINK TO VIEW PART 1 WITHOUT MUSIC: (1ST TURN OFF PUBLISHED SCREEN VIDEO)
http://www.youtube.com/watch?v=ppRSj-cVvBQ
CLICK THIS LINK FOR PART 2:
http://www.youtube.com/watch?v=Z2tt7Pa0IzQ
CLICK THIS LINK FOR PART 3:
http://www.youtube.com/watch?v=Dwa_YgVq2IM
saved - evidence of sabotage of this blog
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| FOSAMAX LAWYER 2nd MILLION HIT COUNTER |
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| FOSAMAX LAWYER 2ND MILLION HIT COUNTER |
“WHERE IS THE WONDER AND WHAT IS THE ASK ?...........
I HOPE TO PROVIDE INFO ON SELF-RELIANCE TRAINING FOR:
CANNING, JELLIES, SMOKING YOUR OWN MEATS, MAKING CRAFTS, GARDENING, QUILTING, HUNTING, TANNING, GROWING YOUR OWN TOBACCO, ETC.....JUST BEING A SURVIVOR DURING HARD FINANCIAL TIMES! !