Text 40582, 71 rader
Skriven 2010-08-01 20:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Beer
============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > How strong, or should I say weak, is American lite beer?

 CS> Same as regular, lower sugar and carbs overall in them. 5%.

Miller Lite is 4.2% and 110 calories while MGD is 4.7%, 143
calories... not enough of a saving to justify the reduced taste IMO.

 CS> [venison jerky] something like 1 lb pre-dried weight for each
 CS> who came here

That's quite a bit.

 CS> We passed a little bit around warm and semi dry from the
 CS> dehydrator too.

We like it at all stages: raw and unseasoned, smoked and half done,
leathery dry and brittle dry (for grinding into powder for enriching
soups, stews, gravies and sauces).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Garlic Jerky
 Categories: Venison, Marinades, Dehydrator
      Yield: 8 Servings
 
    1/4 c  Cider vinegar
      4 tb Worcestershire sauce
      2 tb Brown sugar
      1 ts Salt
      1 tb Dried garlic powder
    1/2 ts Ground pepper
      2 lb raw lean venison strips
 
  Partially freeze meat so it can be cut easily into 1/4 inch
  strips. Dump remaining ingredients in bowl or big cake pan and mix
  well. Marinate meat in mixture covered in refrigerator for at
  least a day, turning now and then to coat meat evenly. Shake
  excess moisture from marinated strips. If oven is clean and you
  want to keep it that way, line bottom with aluminum foil to catch
  drippings. Lay strips of meat over cake racks or directly on oven
  racks. Or, to accommodate more meat, use those spiked metal hooks
  used to hang curtains, spear a strand of meat on each hook and
  hang down from regular oven racks. (The more air that circulates
  around meat strips, the better.) Cook for 5 to 6 hours in 175
  degree oven. Remove from oven, blot with paper towels and when
  cool, store in refrigerator in old mayonnaise jars, with the tops
  on, or in sealed plastic bags. It will last for a day or more
  without refrigeration. Most any barbecue marinades can be used for
  jerky as long as they contain no oil. For stronger flavors, add
  more seasonings and increase marinating time. Vinegar when added
  to marinade, will soften the wild taste of game meats. Lean meats
  are best for jerky.

  Origin: FidoNet Home Cooking Echo
  Shared by: John Mudge
  

MMMMM

Cheers

YK Jim


... Columbus HAD a fourth ship but it sailed over the edge.

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