Adolph's meat tenderizer?
Bob_B
13 years ago
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Comments (11)
sushipup1
13 years agoRusty
13 years agoRelated Discussions
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Comments (4)This might help with the squirrels... Southern Squirrel Stew Submitted by Robert Kitchenmaster. ~ 2 - 3 squirrels ~ salt ~ pepper ~ Adolph's meat tenderizer ~ oil ~ 1 bag frozen mixed vegetables ~ 1 - 18 oz jar Heinz chicken gravy ~ 1 - 2 cans Pillsbury buttermilk biscuits Heat the oil in a large skillet. Rub the squirrel with the Adolph's. Season to taste with the salt and pepper. Add to the skillet and cook on high until browned on all sides. Flip as needed. Remove the meat and place in a crock pot. Add 1 inch of water and cook on high 3 - 4 hours or until meat starts to fall off the bone. Remove the meat and allow to cool. Save the water/broth if you want thinner gravy. Remove the meat from the bones and return to crock pot. Add the veggies, gravy and broth if desired. Stir together. Cook on high 1 1/2 hours or until hot. Serve over buttermilk biscuits. Enjoy. HEHEHE!!! -B...See MoreRemedy for bee stings
Comments (3)A dab of bleach on a cotton swab - presto! Gone....See MoreMeat curing and sausage making
Comments (45)Another post that is now public: I would like to make to a kind of Italian sausage (what else would a Jersey girl make) with the pork and venision -- I don't have a smoker... any suggestions? My reply: OK, start with lots of garlic, and you can even add things like rosemary, oregano, thyme, sweet peppers, onion, and even cheese. The onion and peppers I use are dried and don't add more water. The cheese I use is a high melting point cheddar that's cubed, available from one of my sources. All these are also available from the sausage making suppliers. If you like fennel seeds, add that too with a little anise seed. When I do fennel, I grind some in a small coffee grinder and use some whole as well. Also, ground black pepper and coriander are useful as is sage (easy on sage, its hot spicy). I use fresh and dried garlic and any recipe that calls for it I usually double or triple that amount. If the venison is gamey tasting, you can also add a little ground up juniper berries. They take away some gamey taste, but go easy. Italian sausages are usually all pork, no beef, but as mentioned, salami and pepperoni are OK with beef, and pork or venison, as is summer sausages. Things like hot dogs and bologna are pureed meat with cereal or soy added. For a smoky taste, I use liquid smoke. They sell small bottles of Wrights Liquid smoke in some supermarkets near steak sauces, but I usually buy a half gallon bottle from a sausage maker supplier and use maybe 2-3 tablespoons on a 10 pound batch, unless I want a lot of smoky taste. I also make a really good Canadian bacon that uses a whole boneless pork loin. I get a ham or bacon brine cure mixture and inject it into the pork. Then I place the injected pork in a big vacuum tight vessel and fill it with the brine and pull a vacuum on it for 1-2 days. THis last time, I added some maple syrup to give it a special tang. It too gets liquid hickory smoke flavor. Baked slowly at 200 degrees about 6 hours. Cooled, chilled and sliced. Then, I use a Food Saver machine to pack small amounts of it. Store cost about $6+ a pound, my cost under $2.00 a pound!! I have a decent digital scale that also weighs grams. I use Nitrites in all my sausages as they are not completely done in a refrigerated environment like they do commercially. The Nitrite amounts are tiny and that's what gives cold cuts their red color. They are tinted pink and are mixed with salt, so the ratio is easier and more accurate to measure. That's the main reason I don't use Morton Tender Quick, as you have little control if its added too much. I make pastrami out of corned beef, but simply coating them before they are slowly baked. A year ago, I made about 40 pounds of pepperoni and salami each, and the were not only baked very slowly (8 hours at under 200 degrees), but also dry cured for about a month at room temps and refrigerated. I used fibrous casings that are not edible, as I stuff these casings very tightly with the meats. Using edible collagen or fresh casings will burst if I were to use them. So, when I want to slice the salami and pepperoni I peel it first. I gave some to a kid who though it was a bit tough, until I asked him if he has peeled it beforehand.. DUH!! I have a professional meat slicer too as well as some vacuum systems I use to marinate and do a little home canning with. As mentioned, after mixing and before stuffing, cook a tiny sample and taste to see if it suits your taste buds....See MoreBee Sting
Comments (7)My husband is sensitive to bee and wasp stings, and we keep a tube of super Benedryl cream with us when we are working the hives. Yes, you read that right, we have two bee hives manned by my husband who looks like the Michelin Man when he gets stung. That, and some Adolph's Meat Tenderizer applied immediately helps keep the swelling down, as well as the pain....See Morelindac
13 years agoRusty
13 years agoUser
13 years agosusancol
13 years agocookebook
13 years agofoodonastump
13 years agojpeterson8_juno_com
12 years agoarlinn
12 years ago
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