cookieoz
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Post by cookieoz on May 9, 2017 23:31:18 GMT 10
Hi everyone, I was asked to post my beef jerky recipe.
hope you like it. We love it. Kind regards to all 😊 cookie
beef jerky
1/4 cup soya sauce
2 tbsp Worcestershire sauce
1/2 tbsp ground pepper
1/2 tbsp garlic powder
1 tsp salt
2 tbsp sweet chilli sauce
2tbsp Colgins liquid smoke mesquite
1 packet of scotch fillet steak....or any steak you like
no fat...trim all the fat off the steak. Partially freeze the steak
as it makes it easier to slice.
then slice into thin ribbons. Mix all ingredients together and marinade steak
for 2 hours. Then spread over a fine mesh tray so that their not touching
and dehydrate on 70 degrees for 10 to 12 hours.
dehydrating time will vary depending on how thick you slice the ribbons.
dehydrate till it snaps cleanly.....crispy.
the more moisture you leave in it the shorter the life span.
once it's dry store in either a zip lock bag...a mason jar...or a air tight container.
i didn't keep it in the fridge because it dried it to snapping point.
if it's moist you must keep it in the fridge or freezer.
me personally I like the crunchy chew.....or suck depending on how many teeth
you have. Lol
let me know what you think. It's a little spicy...but not too much. Miss 9yo loves it.
enjoy..kind regards and don't give up..😊👍🌻 cookie
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ml8300
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Post by ml8300 on May 9, 2017 23:45:03 GMT 10
Hey Cookie, how long does the jerkey last?
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cookieoz
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Post by cookieoz on May 10, 2017 0:16:07 GMT 10
Hey there ml8300,
Lol time wise if you can keep your hands off it
Months. I can't actually give you a definite answer on that one.
The jerky never lasts in our house...and amazingly enough it doesn't hurt
My tummy. Yet cooked meats do. Huh go figure.
I had it sitting in a jar on my counter for about 2 months. That's the longest
I was able to keep my son and hubby for out of it.
Because it dried. It will last a lot longer. I have it in a couple of my dehydrated
Meals and their 2 years old. Still looks great. Still smelt great when I opened one
A couple of weeks ago.
I used the beef jerky as steak.
Hope you like the recipe....very morish.
Kind regards to all..😊..cookie.. Ps sorry this one isn't so good for your wife.
Although maybe tofu jerky. Lol now that one I will have to try out.
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cookieoz
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Post by cookieoz on May 10, 2017 0:53:04 GMT 10
Ok. Lol this is definitely my last one for tonight.
Hi everyone,
Sorry silly me I forgot to tell you all about the liquid smoke.
I have found two places in Perth Western Australia that sell it.
The first is in Coventry village Morley. The chicken butcher stocks it. They also stock Colgins
Worcestershire sauce....very nice.
The other place which will order it in for you is
Ha's fresh fruit and vegetables in midland centre point shopping centre.
They also stock the amazing mushroom stock that I love.
It really enhances mushroom soup. Takes it to a whole new level.
Hope this is helpful.
Kind regards..😊.. Cookie
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cookieoz
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Post by cookieoz on May 10, 2017 2:24:46 GMT 10
So I have been doing some home work. Will post my
Liquid smoke findings in the morning.
Sweet dreams everyone.😴😴..cookie.
Ps..hey guests why don't you sign up.
We are all a great bunch.
Look forwards to prepping with you.
Kind regards..😊.. Cookie
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Post by Peter on May 10, 2017 9:19:48 GMT 10
I've seen liquid smoke (of various brands) in some IGA stores around Perth - especially in more up-market areas where the IGA's have gourmet sections. I've also seen it at Fresh Provisions (both Bicton & Mt Lawley), and IIRC I've seen it at The Good Grocer in Applecross.
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cookieoz
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Post by cookieoz on May 10, 2017 9:44:53 GMT 10
Morning everyone,
Hi Peter...thanks for that. When I first started making my beef jerky
I searched all over Perth, lol and no one stocked it. It's great knowing
It's so readily available now. I did some,research last night.
Thought it was mean of me to put up the recipe with out putting up
Some places where you can buy it from for everyone else.
Smokehouse flavours.com.au
Smoke and cured.com.au
"Misty gully liquid smoke 210ml...$11.95
Po box 690 Northcote Vic 3070
03 8529 8307
Usafoods.com.au
Colgin liquid smoke hickory 4oz bottle $3.99
Avail on line
62-73 Cochranes red Moorabbin Vic
03 8672 9100
Hotsauceemporium.comAu
Adam@hotsauceemporium.com.au
+61 403 798 974
Toby@hotsauceemporium.com.au
+61 412 005 524
As far as I know Hotsauceemporium is in Sydney.
Hope this helps.
Kind regards to all...😊..cookie
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cookieoz
Senior Member
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Post by cookieoz on May 10, 2017 9:52:23 GMT 10
I also found a tofu jerky recipe online.
The ingredients are the same as my beef jerky.
Can't wait to try it my self.
Tofu Jerky
250g extra firm tofu
2 tbsp soya sauce
1/2 tsp liquid smoke
2tsp sweet chilli sauce
1/4 tsp garlic powder
Drain and pat dry the tofu.
Cut into very thin slices
Which together ingredients then brush over
Both sides of the tofu
Set dehydrator to 70 degrees
And dehydrate to it almost snaps.
Then enjoy.
Hope you have a wonderful prepping filled day today.
Kind regards to everyone..😊..cookie
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cookieoz
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Post by cookieoz on May 10, 2017 9:54:33 GMT 10
Just a thought. Lol😊 ..
When you check something in the dehydrator it's a good idea to take it away
From the dehydrator and let it cool. As some things warm will feel soft
But need to be cool to snap...like cheese.
Kind regards to all..😊🤔.. Cookie
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cookieoz
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Post by cookieoz on May 10, 2017 18:01:28 GMT 10
Beef jerky update.
Hi everyone😊
So on the 27th July 2015
I double bagged my beef jerky in brown paper bags
And the vacuum sealed it away. I stored it in a huge plastic tub our on my patio with loads of other prepping
Food in the tub as well.
I have just opened up the last bag..Almost 2 years later and guess what??
Kind regards..😊..cookie
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cookieoz
Senior Member
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Post by cookieoz on May 10, 2017 18:06:14 GMT 10
Beef jerky update. Lol
ITS FINE. NO PROBS WITH IT.
I trust my dehydrating....and I'm pleased to tell you
It's still crispy and tasty.
I have just been chomping on it.
In the brown bag I also slipped in a silica gel pack.
The brown bag had changed colour but the meat
Was fine......it wasn't put in the fridge..or freezer.it was just stored in a tub....not even in the dark .lol
I was pretty naive back then as well.
Hope this gives you a time frame ml8300
Absolutely no fat....cut it all out.
Keep prepping your survival is worth it..kind regards ..😊..cookie
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cookieoz
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Post by cookieoz on May 11, 2017 2:03:41 GMT 10
Hi everyone,
So has anyone tried the beef jerky recipe yet?
It really is yummy. I' getting some steak tomorrow
And going to make some more.
Kind regards..😊👍🌻..cookie
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mushu
New member
Dragon 🐉 not lizard 🦎, I don't do that tongue 👅 thing.
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Post by mushu on May 11, 2017 13:17:23 GMT 10
Hello Cookie 🍪
I finished my first batch of beef jerky. 🐄
Now my only problem is that hubby 👨🏼 Can't seem to leave it alone. 🤤
Now I have to start 🏃🏼♀️again for my stores 📦 and hope hubby 👨🏼 Can stay out of it.
I have my doubts.😞
Thanks for the recipe. 😁
Cheers🐉
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cookieoz
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Post by cookieoz on May 11, 2017 13:28:26 GMT 10
Hi mushu..😊..
That's great. Hope he enjoys it...sorry it going to make more work for you.
Stay tuned to this channel lol I am going to post my carbonara recipe.
It's not strictly a prepping recipe...but would be interested if anyone
Knows where I can get bacon flavoured soy chips from.
Then it would be a prepping recipe.
Thank you for the feed back mush. I really appreciate it.
Kind regards..😊..☕️..lol..cookie
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cookieoz
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Post by cookieoz on May 11, 2017 13:47:21 GMT 10
Hi everyone,
Today I am going to post my carbonara recipe.
If you follow it step by step the way I make it...it will taste incredible.
If you just chuck it all together...it will be very mediocre.
Hope you all take the time to make the carbonara.
You won't be sorry.
Kind regards..😊..☕️..cookie
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cookieoz
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Post by cookieoz on May 11, 2017 14:12:38 GMT 10
Cookies CARBONARA recipe.
..Ingredients..
1tbsp crushed garlic
2 large onions
1 pack of bacon....fat on rind off.
3 punnet's of sliced mushrooms
2 tubs of whipping cream
1 pack buzzing fettuccine pasta 500g...serves 6
Step 1
Peel slice and chop onions..salt non stick fry pan add onions and 1 cup of water.
Simmer the onions...add the garlic and continue to simmer until cooked. Do not allow the
Water to dry up. The juice it creates is imperative to the sauce flav of the carbonara.
Empty into a large bowl..with all its juices.
Step 2
Remove rind from the bacon and dice up. Lightly salt the same pan and add the bacon.
Add 1 cup of water and simmer until the bacon is soft. Do not allow the water to dry up
As the juice it creates is imperative to the sauce flav of the carbonara.
Empty into the same bowl as the opinions.
Step 3
Lightly salt the same pan and add the sliced mushrooms with 1 cup of water.
Salt releases the flav of the mushrooms. Simmer until the mushrooms are cooked.
Do not allow the water to dry up as the juice it created is imperative to the flav of the carbonara.
Empty mushrooms into the same bowl as bacon and onions.
Step 4
Stir everything together in the large bowl. There should be quite a bit of juice now.
Use a spoon and sample the juice flav. It should have an even balance between all the
Main ingredients..it should make you go.....mmmmm that's good. Lol
Step 5
Boil the pasta until aldente...alienate is soft not chewy not soggy. Just right.
Do not throw it up on your ceiling unless you want to get up there and clean it. Lol
After the pasta is cooked. Drain it and add it back to the large pot it came out of.
Step 6
The best part.
Now add the bowl contents to the drained pasta and use pasta spoon to give a gentle toss.
Add the cream and now simmer on a low heat. Gently heat through.
DO NOT BOIL AS YOU WILL BURN THE CREAM.
You can add chopped fresh parsley as a garnish. Not imperative but does add to the final flav.
Serve when hot and enjoy.
Ps you can sprinkle Parmesan cheese or grated cheese as a topping.
Or try crumbled up mercy valley.
.....ENJOY.....
Kind regards to all. Don't stop prepping your survival is worth it..😊☕️..cookie
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cookieoz
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Post by cookieoz on May 11, 2017 14:14:21 GMT 10
Bloomin auto correct. Lol buzzing meant to be Guzzi fettuccine pasta.
Sorry bout that..kind regards to all..😄☕️..cookie
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cookieoz
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Post by cookieoz on May 13, 2017 19:52:28 GMT 10
Hi everyone,
Well I made hard tack today. And it worked out a treat.
4-5 cups of plain flour
2 cups of water
3 tsp salt.
Mix it all together into a stiff dough.
I cut mine out like scones. Used a skewer to poke holes in them
Then baked them at 175 degrees till Rock hard and dry.
Then leave them out to finish drying and set for 2 days before
Vacuum sealing away..or store in an air tight container or in a bucket..
Looking forward to rehydrating one of them to try.
Apparently they will sustain you. I recomend you look at the thread
Titled...how long will these last.
Kind regards ..👍😊..cookie
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blueshoes
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Location: Regional Dan-istan
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Post by blueshoes on May 13, 2017 22:36:15 GMT 10
Cookie doesn't the pasta go soggy while you're heating the cream?
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cookieoz
Senior Member
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Post by cookieoz on May 13, 2017 22:42:15 GMT 10
No. It's perfect. Very very nice.
I made some for dinner last night.
We have it regularly as it the kids favourite
Your only heating it through.
Try it. It is nice.lol
Kind regards..😊👍..cookie
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