Misc Meats Recipes
Meatballs
1 lb lean ground beef
1 egg
1/3 cup italian bread crumbs
1/2 large vidalia onion
1/2 head garlic,; chopped
In large bowl combine ingredients. Roll into balls.
Jerky Seasoning (Curry)
1 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1 1/2 tsp curry powder
1/2 tsp garlic powder
1 tsp ground ginger
1/8 tsp ground cumin
Now, take the above mixture and add to one pound of ground turkey or beef. I usually
let the mixture sit for a few hours or overnight, in the frig. This insures that
the seasonings have a good chance of mingling. I use
the American Harvest Dehydrator, it came with a complete Jerky making kit.
If you don't have one of these handy items, roll the meat into thin rolls
and place on a flat pan and cook in a 145° to 150°F oven. It will take
from 4 to 15 hours to dry.
Pat jerky with clean paper towels several times times as it dries, to remove the
oil which accumulates on the top of the jerky. When jerky is finished, wrap in
paper towels and let stand for an hour or two, so excess fat will be absorbed in
the paper towels. I put my jerky in plastic bags and stick in the meat draw.
By John C. Sutton The Cooking Inn
Seven Step Jerky
3 lb venison
1/2 cup soy sauce
1/2 cup worcestershire sauce
2 teaspoon msg
2 teaspoon seasoned salt
2/3 teaspoon garlic powder
2 teaspoon onion powder
2/3 teaspoon pepper
Slice three pounds of venison into strips about 1/8 inch thick to ensure
total saturation of the meat while it's marinating. Partial freezing
beforehand aids in slicing thin. Combine all ingredients in a bowl. Stir
this mixture well with a spoon to dissolve all of the soluble ingredients.
Now the marinaade is ready to be used. Place the strips of meat in the
marinade, be sure they're completely submerged. Marinate overnight, turning
if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 (6
is better) at 150 degrees. They get crisper the longer they bake. Store
finished jerky in zip-lock bags or other airtight containers to seal in
freshness. Jerky will keep up to two years. A good book on making beef
jerky and other light-weight foods is:
THE HUNGRY HIKERS BOOK OF GOOD COOKING, by GRETCHEN McHUGH
Brats Braised With Beer And Onions
1 lb bratwurst; kielbasa or hunters sausage
1 large onion
12 oz dark lager beer
2 bay leaves
1 tablespoon coarse german-style mustard
4 kaiser or french rolls
Brown the bratwurst or other sausage for about 10 minutes in
a lightly-oiled, heavy skillet, turning them occasionally as they
brown.
Remove the sausages and all but 3 tablespoons of fat. Add the onion,
cover the pot, and cook over medium-high heat for 10 minutes, stirring
frequently until light brown.
Pour in the beer and scrape up any brown bits clinging to the bottom
of the pan. Put the sausages back in the pan, along with the bay
leaves. Partially
cover and cook over moderate heat for 10
minutes.
Stir in the mustard and cook until the liquid has thickened slightly.
Serve sausages with onion and sauce and a pot of hot mustard on the
side. Serves 4 as a main course; 6 to 8 as an appetizer or
snack.
Grilled Brats And Circus Onions
1 large onion; thinly sliced
1 large green bell pepper; thinly sliced
2 tablespoon vegetable oil
2 garlic cloves; crushed through a press
3/4 teaspoo caraway seed
1/2 cup beer
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 bratwurst or knockwurst
6 hot dog buns
grainy mustard
Prepare a hot fire in a covered charcoal or gas grill (see
note). While coals heat, in a large frying pan, cook
the onion and pepper in the oil over medium heat
until the vegetables are softened, about 3 minutes. Add
the garlic and caraway seed and cook until the onions are golden,
about 2 minutes. Add the beer and cook until the liquid is
reduced in volume by about half, about 3 minutes.
Season with the salt and pepper. Remove from the heat and cover
to keep warm. Split the bratwurst lengthwise, but do not
cut all the
way through. Grill until nicely browned on both sides, about 8
minutes. During the last 2 minutes of cooking, set the buns, cut
sides down, at the edge of the grill to toast
lightly. To serve, spread the cut sides of the buns with
mustard, add a bratwurst, then spoon on the pepper and onion
mixture.
To check grill temperature, count the seconds you can hold your hand,
palm
side down, 2 to 3 inches above the rack, until it feels
uncomfortable: 2 seconds for hot.
Misc Meats Part 1 .
