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I love trying new things in the kitchen. Recently, I've been experimenting with different marinades for grilled salmon. What’s been on your menu lately?
Cooking Recipes and Food Discussion
- Thread starter Alan
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BearBio
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Harvested our first batch of potatoes. First planting pot was pretty good, second just a little and the third was a failure. Wife is doing the fourth this morning and reports a good harvest of Yukon Golds. Will try to do two large pots of purples tomorrow. We still have a 8' raised bed of russets to harvest! Despite cooler temps and all the smoke, the tomatoes are still producing!
No room on the shelf for more (home) canned goods! Have blackberry jam, spaghetti/pasta sauce, pizza sauce, enchilada sauce, green enchilada sauce, Hatch enchilada sauce, BBQ sauce, cowboy candy, dill pickles, bread & butter pickles, pickled jalapenos, tomato sauce, home-made Rotel...............
First pot from yesterday:
This mornings Yukon Gold (3-gallon bucket!):
Small potatoes will be next year's seed potatoes!
No room on the shelf for more (home) canned goods! Have blackberry jam, spaghetti/pasta sauce, pizza sauce, enchilada sauce, green enchilada sauce, Hatch enchilada sauce, BBQ sauce, cowboy candy, dill pickles, bread & butter pickles, pickled jalapenos, tomato sauce, home-made Rotel...............
First pot from yesterday:
This mornings Yukon Gold (3-gallon bucket!):
Small potatoes will be next year's seed potatoes!
Last edited:
BearBio
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My recipe for cold-smoking fish (salmon, tuna, halibut)):
A "dry" rub from 1 part sea salt (non-iodized) and 2 parts brown sugar or "raw" sugar and just enough water to make a paste. Liberal coat both parts and refrigerate overnight. Remove and pat dry. Let cure (to form a "crust") for at least 2 hours. I cold smoke using Traeger's pellets (hickory for salmon and alder or mesquite for tuna and halibut; cherry for all three). Get pellets started in a smoker tube (see pic below. I use a couple of 12"). I use two or three. I also use a BBQ. Smoke 2-3-4 hours until a crust forms. I finish by 1/2 hour or so in the oven @ 350 F.
Try a small batch first. You may want to reduce the amount of salt.
A "dry" rub from 1 part sea salt (non-iodized) and 2 parts brown sugar or "raw" sugar and just enough water to make a paste. Liberal coat both parts and refrigerate overnight. Remove and pat dry. Let cure (to form a "crust") for at least 2 hours. I cold smoke using Traeger's pellets (hickory for salmon and alder or mesquite for tuna and halibut; cherry for all three). Get pellets started in a smoker tube (see pic below. I use a couple of 12"). I use two or three. I also use a BBQ. Smoke 2-3-4 hours until a crust forms. I finish by 1/2 hour or so in the oven @ 350 F.
Try a small batch first. You may want to reduce the amount of salt.
BearBio
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As I may have stated elsewhere, I majored in Marine Biology (BS) and Animal Behavior (MS). While in grad school, I did several odd jobs to supplement my wife's income. I substitute taught (UGGH!!), testified as an expert witness on real estate practices, installed air conditioners, etc. Mostly, I worked weekends as a hunting guide on wild pigs. The wife and I were on a tight budget, so game figured largely in our diet. I would go out and radio-track my bears for my thesis, take a nap, work on my data and then watch the cooking Channel or Food Network for an hour or so before fixing dinner.
Here's one of my recipes for wild pig that I call "California Boar Chops". Works well with domestic chops as well. Makes 4 chops.
Grease a 9x9" casserole (baking proof). Season 4 pork chops with Suzy-Q Santa Maria Seasoning (I mostly hunted on ranches in Central California). Open 3 cans of Campbells Golden Mushroom Soup and one can of sliced mushrooms. Spread mushrooms then soup over the chops and bake in pre-heated 350F oven for 1 - 1/1/2 hours. Serve over white or brown rice.
Here's one of my recipes for wild pig that I call "California Boar Chops". Works well with domestic chops as well. Makes 4 chops.
Grease a 9x9" casserole (baking proof). Season 4 pork chops with Suzy-Q Santa Maria Seasoning (I mostly hunted on ranches in Central California). Open 3 cans of Campbells Golden Mushroom Soup and one can of sliced mushrooms. Spread mushrooms then soup over the chops and bake in pre-heated 350F oven for 1 - 1/1/2 hours. Serve over white or brown rice.
BearBio
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Elk or venison fajitas (Can be used for wild turkey or pheasant, also):
Thin slice elk or venison (stew meat or whatever you have). Place in a large Ziploc plastic bag. Season with Suzy Q (if you have it. If not, garlic powder, black pepper, dried parsley, and sea salt), cumin and coriander seed (some people fine coriander distasteful. If so, omit). I use cumin seed then toast and grind. A little Gebhardt's chili powder (or whatever if you don't have Gebhardt's). Mix thoroughly by kneading the bag. Refrigerate overnight or up to 2 days. Heat 1/4" of oil in a wok or deep skillet. Caramelize meat and add thin sliced bell or poblano peppers (I use a 50/50 mix if I can), sliced sweet onions, and tomatoes if desired. Cook until just tender and edges start to brown.
Serve with choice of cheeses, lettuce, etc on corn or flour tortillas with frijoles or Mexican rice.
Thin slice elk or venison (stew meat or whatever you have). Place in a large Ziploc plastic bag. Season with Suzy Q (if you have it. If not, garlic powder, black pepper, dried parsley, and sea salt), cumin and coriander seed (some people fine coriander distasteful. If so, omit). I use cumin seed then toast and grind. A little Gebhardt's chili powder (or whatever if you don't have Gebhardt's). Mix thoroughly by kneading the bag. Refrigerate overnight or up to 2 days. Heat 1/4" of oil in a wok or deep skillet. Caramelize meat and add thin sliced bell or poblano peppers (I use a 50/50 mix if I can), sliced sweet onions, and tomatoes if desired. Cook until just tender and edges start to brown.
Serve with choice of cheeses, lettuce, etc on corn or flour tortillas with frijoles or Mexican rice.
BearBio
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Did these two this week: a generic stir fry and egg rolls.
Stir Fry (suitable for poultry or pork=I guess shrimp also):
One large chicken breast ((boneless and skinless) or three chicken thighs. Diced (I boil frozen poultry).
Three baby Bok Choy, sliced (I discard the leaves but whatever)
One carrot, sliced about 1/4"
Three celery stalks, sliced 1/4"
One package bean sprouts
One bunch green onions, sliced into 1" segments
One can water chestnuts (optional)
Snow peas (optiona)
1/4 to 1/2 cup Hoisin sauce
Corn starch to dredge protein
Peanut oil
Prepare all ingredients mise en place. Dredge protein in cornstarch. Place peanut oil 1/4" deep in wok or deep frying pan on medium-high heat. Fry pork or poultry until crisp and just starting to brown. Saute carrots and celery. Add Bok Choy, Hoisin, green onions, and water chestnuts. Cook one minute. Add bean sprouts and cook until just limp.
Serve over sticky white rice.
Egg Rolls (Vegetarian but suitable for chicken, pork or shrimp):
One package large egg roll wrappers
1/3 head of cabbage or 3 baby Bok Choy, finely chopped
One carrot, shredded
Three stalks of celery, finely chopped
Tops of one bunch of green onions
One package bean sprouts
Peanut oil for sauteing
2 eggs, beaten for sealing egg rolls
Oil for deep-frying (optional) OR
Oil for air frying
Chop all vegetables except bean sprouts and saute in peanut oil, retaining some crispness. Add bean sprouts and saute until limp. Set aside to cool. Beat egg (add water if desired). Spray a plate with cooking oil (facilitates wrapping egg rolls). Lay an egg roll diagonally away from you so it forms a diamond. Brush all four sides with egg wash. Spoon about 2 tablespoons of the filling in the center of the egg roll about 1/3 of the way away from you. Fold the two sides in until they meet in the center. Starting with the end ("point") towards you, roll tightly. It should seal. set aside on a greased platter. Continue until you run out of filling or wrappers! Excess filling, if any, can be used to make fried rice. Discard excess wrappers as they do not freeze well or fry and serve wive sweet& sour sauce as an appetizer.
Heat oil to 350F or pre-heat air fryer to same (350F).
Deep frying: Fry until just starting to brown and crisp (will continue to cook after removing from oil). Do not over cook. Remove and drain. Serve warm. Do not microwave well!
Air Frying: Either brush with oil or spray with cooking oil. Cook at 375F for 7-8 minutes, turning midway through. Serve warm. Can be reheated in the air fryer at 375F for 3-4 minutes.
Serve with Thai sweet chili sauce, sweet and sour sauce, peanut sauce (microwave peanut butter, peanut oil, a dash of soy sauce), hot mustard/catsup, or whatever your favorite dipping sauce is!
I mentioned making fried rice, so I better add that recipe:
Fried Rice:
One cup + 3 Tbls white rice
2 cups water
1/4 cup soy sauce
1 teaspoon garlic powder
Tops from one bunch green onions
3 stalks of celery, sliced thin
one carrot, shredded or diced
One Tbls frozen peas
Peanut oil for frying.
(OR, simply, leftover egg roll filling)
Boil the water and cook the rice. You do NOT want sticky rice! Let cool and sprinkle and mix with soy sauce.
Heat just enough oil to cover bottom of a medium skillet. Add rice, garlic powder, Celery and carrot. Saute and add greens and frozen peas. Warm thoroughly and to desired crispness.
ENJOY!!! Have a fortune cookie on me!
Stir Fry (suitable for poultry or pork=I guess shrimp also):
One large chicken breast ((boneless and skinless) or three chicken thighs. Diced (I boil frozen poultry).
Three baby Bok Choy, sliced (I discard the leaves but whatever)
One carrot, sliced about 1/4"
Three celery stalks, sliced 1/4"
One package bean sprouts
One bunch green onions, sliced into 1" segments
One can water chestnuts (optional)
Snow peas (optiona)
1/4 to 1/2 cup Hoisin sauce
Corn starch to dredge protein
Peanut oil
Prepare all ingredients mise en place. Dredge protein in cornstarch. Place peanut oil 1/4" deep in wok or deep frying pan on medium-high heat. Fry pork or poultry until crisp and just starting to brown. Saute carrots and celery. Add Bok Choy, Hoisin, green onions, and water chestnuts. Cook one minute. Add bean sprouts and cook until just limp.
Serve over sticky white rice.
Egg Rolls (Vegetarian but suitable for chicken, pork or shrimp):
One package large egg roll wrappers
1/3 head of cabbage or 3 baby Bok Choy, finely chopped
One carrot, shredded
Three stalks of celery, finely chopped
Tops of one bunch of green onions
One package bean sprouts
Peanut oil for sauteing
2 eggs, beaten for sealing egg rolls
Oil for deep-frying (optional) OR
Oil for air frying
Chop all vegetables except bean sprouts and saute in peanut oil, retaining some crispness. Add bean sprouts and saute until limp. Set aside to cool. Beat egg (add water if desired). Spray a plate with cooking oil (facilitates wrapping egg rolls). Lay an egg roll diagonally away from you so it forms a diamond. Brush all four sides with egg wash. Spoon about 2 tablespoons of the filling in the center of the egg roll about 1/3 of the way away from you. Fold the two sides in until they meet in the center. Starting with the end ("point") towards you, roll tightly. It should seal. set aside on a greased platter. Continue until you run out of filling or wrappers! Excess filling, if any, can be used to make fried rice. Discard excess wrappers as they do not freeze well or fry and serve wive sweet& sour sauce as an appetizer.
Heat oil to 350F or pre-heat air fryer to same (350F).
Deep frying: Fry until just starting to brown and crisp (will continue to cook after removing from oil). Do not over cook. Remove and drain. Serve warm. Do not microwave well!
Air Frying: Either brush with oil or spray with cooking oil. Cook at 375F for 7-8 minutes, turning midway through. Serve warm. Can be reheated in the air fryer at 375F for 3-4 minutes.
Serve with Thai sweet chili sauce, sweet and sour sauce, peanut sauce (microwave peanut butter, peanut oil, a dash of soy sauce), hot mustard/catsup, or whatever your favorite dipping sauce is!
I mentioned making fried rice, so I better add that recipe:
Fried Rice:
One cup + 3 Tbls white rice
2 cups water
1/4 cup soy sauce
1 teaspoon garlic powder
Tops from one bunch green onions
3 stalks of celery, sliced thin
one carrot, shredded or diced
One Tbls frozen peas
Peanut oil for frying.
(OR, simply, leftover egg roll filling)
Boil the water and cook the rice. You do NOT want sticky rice! Let cool and sprinkle and mix with soy sauce.
Heat just enough oil to cover bottom of a medium skillet. Add rice, garlic powder, Celery and carrot. Saute and add greens and frozen peas. Warm thoroughly and to desired crispness.
ENJOY!!! Have a fortune cookie on me!
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BearBio
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Here's a brand new recipe that became a favorite! Modified from several recipes. WARNING: Labor intensive but worth it!
Mexican Albondigas (Meatball Soup):
For the meatballs:
1 pound ground pork
1 pound lean ground beef
2 cops cooked white rice
1 cup bread crumbs or 2 slices white bread soaked in milk.
3 eggs, well beaten
1/4 cup chopped cilantro (optional)
1/2 cup chopped chives
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1/2 teaspoon ground cloves
1 tablespoon adobo seasoning (optional)
OR
1 teaspoon each sea salt, garlic powder, dried oregano (Mexican preferred), coarse black pepper
Mix all ingredients well but be careful not to over mix.
For the broth/soup:
8 cups chicken broth
OR
8 cups water and Wyler's low-sodium powdered chicken broth (to desired strength)
2 cups sliced carrots
2 cups sliced celery
1 cup frozen corn
1 can black beans (optional)
1 cup cubed hash brown potatoes or russet potatoes, diced.
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1 15oz can of tomato sauce
1 cup diced Poblano chilies
Crushed red pepper to taste
Salt, pepper, garlic to taste
1 10oz can Rotel
OR
1 10 oz can diced tomatoes and 1 small can Ortega chilies
In a soup/stew pot, start broth/soup by heating broth, vegetables (except corn) and simmer until tender. Ass corn and beans (?), Rotel, Tomato sauce, spices. Bring to a roiling boil.
While soup is heating, wet your hands with cold water and form meat mixture into golf-ball sized meatballs. Set aside on a platter. This will make 40-50 1- 1/2" meatballs. When soup is boiling well, drop 6-8 meatballs into the soup and cook for 12-15 minutes. Remove with a slotted spoon and set on a cookie rack to drain. Don't worry if you pick up some veggies with the meatballs. Drop another batch. By the time they are done, the others will be cool and firm enough to move to a platter. Simply drop any veggies on the rack back into the soup. Replace any lost liquid with water. Continue until done.
To freeze the meatballs either freeze on a cookie sheet OR freeze individually in egg cartons and either and place serving/meal size portions into baggies or vacuum seal and freeze.
To serve, simply re-heat in boiling broth. Excess broth can be frozen in plastic containers. Serve with diced avocado, chopped cilantro, lime wedges doe seasoning.
Mexican Albondigas (Meatball Soup):
For the meatballs:
1 pound ground pork
1 pound lean ground beef
2 cops cooked white rice
1 cup bread crumbs or 2 slices white bread soaked in milk.
3 eggs, well beaten
1/4 cup chopped cilantro (optional)
1/2 cup chopped chives
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1/2 teaspoon ground cloves
1 tablespoon adobo seasoning (optional)
OR
1 teaspoon each sea salt, garlic powder, dried oregano (Mexican preferred), coarse black pepper
Mix all ingredients well but be careful not to over mix.
For the broth/soup:
8 cups chicken broth
OR
8 cups water and Wyler's low-sodium powdered chicken broth (to desired strength)
2 cups sliced carrots
2 cups sliced celery
1 cup frozen corn
1 can black beans (optional)
1 cup cubed hash brown potatoes or russet potatoes, diced.
1 teaspoon each cumin seed and coriander seed, toasted and ground.
1 15oz can of tomato sauce
1 cup diced Poblano chilies
Crushed red pepper to taste
Salt, pepper, garlic to taste
1 10oz can Rotel
OR
1 10 oz can diced tomatoes and 1 small can Ortega chilies
In a soup/stew pot, start broth/soup by heating broth, vegetables (except corn) and simmer until tender. Ass corn and beans (?), Rotel, Tomato sauce, spices. Bring to a roiling boil.
While soup is heating, wet your hands with cold water and form meat mixture into golf-ball sized meatballs. Set aside on a platter. This will make 40-50 1- 1/2" meatballs. When soup is boiling well, drop 6-8 meatballs into the soup and cook for 12-15 minutes. Remove with a slotted spoon and set on a cookie rack to drain. Don't worry if you pick up some veggies with the meatballs. Drop another batch. By the time they are done, the others will be cool and firm enough to move to a platter. Simply drop any veggies on the rack back into the soup. Replace any lost liquid with water. Continue until done.
To freeze the meatballs either freeze on a cookie sheet OR freeze individually in egg cartons and either and place serving/meal size portions into baggies or vacuum seal and freeze.
To serve, simply re-heat in boiling broth. Excess broth can be frozen in plastic containers. Serve with diced avocado, chopped cilantro, lime wedges doe seasoning.
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Thanks for sharing your recipes, I am taking notes 
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I grew up in Wyoming and Illinois. Church potluck dinners, especially in Illinois, always included 3 or 4 hot dishes made with various cream of (fill in the blank) soup. Chicken, mushroom, celery, etc. Buy a bunch of each. Now you're ready to make Midwest Chicken, Pork Chops, Salisbury Steak and so on. The combinations are limitless!
BearBio
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Considering the current economy, I'm learning to freeze soups, etc. Already canning a sh*****d of tomato & pepper products and blackberry jam!! Smoking meats and cheeses for gifts.
BearBio
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Made home-made "stone ground" beer mustard. Made some years a few years ago but it was bitter and HOT. This turned out great with some minor "tweaking".
Take one portions mustard seed (I used yellow but yellow and black together are preferred.) and soak overnight in 2 portions beer (I used a stout). The seeds will absorb all the beer. Mix apple cider vinegar (one cup) with about 6 tablespoons brown sugar and 6 teaspoons sea salt. Grind 1 cup of seeds in a blender and thin to desired thickness with cider mixture. Add additional brown sugar as desired. Pour into jars and refrigerate. Will last 3 months if refrigerated.
Tried posole Sunday Night. Liked it a lot. Seems like it would be easy to make and could be used to make tortilla soup!
Memo to self: time to make tamales for Christmas!
Take one portions mustard seed (I used yellow but yellow and black together are preferred.) and soak overnight in 2 portions beer (I used a stout). The seeds will absorb all the beer. Mix apple cider vinegar (one cup) with about 6 tablespoons brown sugar and 6 teaspoons sea salt. Grind 1 cup of seeds in a blender and thin to desired thickness with cider mixture. Add additional brown sugar as desired. Pour into jars and refrigerate. Will last 3 months if refrigerated.
Tried posole Sunday Night. Liked it a lot. Seems like it would be easy to make and could be used to make tortilla soup!
Memo to self: time to make tamales for Christmas!
BearBio
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Started on the tamales! First steep dried peppers (A half-dozen each of guajillo and chile negro peppers & 2-3-4 dried chipotles) and make a slurry. Mix with some red sauce (I use Las Palmas Red Chile canned sauce) and some tomato sauce. Simmer a boneless pork roast on high with the sauce for 4-6 hours on high in a crock pot. Turn off and let sit overnight. Remove and rinse to get rid of grease. Either reserve some of the juice from the crock pot or make up a fresh batch or your favorite enchilada sauce. Place meat back into crockpot and place on warm. Add diced peppers (I use poblanos) and some Rotel.
Make up your masa and fill tamales. Steam, vacuum pack and make up some Tommy's faux chili (https://keviniscooking.com/original-tommys-chili-copycat-recipe/). Freeze and deliver to your friends for Christmas (A Hispanic tradition for the holidays!).
Recipe can be modified for chicken, beef or even sweet corn! The chili is GREAT on hot dogs and burgers, just like at the Original Tommy's Burgers in SoCal!
"Original Tommy's, previously known as Original Tommy's World Famous Hamburgers, is a fast food hamburger restaurant chain in the Los Angeles metropolitan area. It is known for its hamburgers and chili burgers."
Make up your masa and fill tamales. Steam, vacuum pack and make up some Tommy's faux chili (https://keviniscooking.com/original-tommys-chili-copycat-recipe/). Freeze and deliver to your friends for Christmas (A Hispanic tradition for the holidays!).
Recipe can be modified for chicken, beef or even sweet corn! The chili is GREAT on hot dogs and burgers, just like at the Original Tommy's Burgers in SoCal!
"Original Tommy's, previously known as Original Tommy's World Famous Hamburgers, is a fast food hamburger restaurant chain in the Los Angeles metropolitan area. It is known for its hamburgers and chili burgers."
BearBio
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With the rain and cold weather, I'm pretty much stuck inside, so I've been doing my Christmas cooking: Tamales, canning, etc. We were going down to Yakima today to visit a "Bro" on the Rez but he's unexpectedly tied up today (BTW: He runs A and B Native American cuisine=great fry bread and "nDn Tacos"!) and the weather is kinda "sucky".
Anyway, working on inside projects and doing a quick-n-easy dinner: Sloppy Joes! Better than that canned stuff and cheaper!!
Recipe:
One pound lean ground beef
One onion: sweet (preferred), yellow or red (diced)
1/2 medium poblano pepper (Diced)
1/2 medium Bell pepper (diced)
Large pinch garlic powder or 1 clove diced garlic clove.
1 1/2 -2 cups catsup or ketchup (depending on where you are from!)
2-3 Tablespoons Lea & Perrins Worcestershire Sauce
Salt & pepper to taste
Brown ground beef and onion, add garlic powder, peppers, catsup & Worcestershire Sauce. Simmer 15-20 minutes. Season and serve as a sandwich with bread, buns, or rolls.
Anyway, working on inside projects and doing a quick-n-easy dinner: Sloppy Joes! Better than that canned stuff and cheaper!!
Recipe:
One pound lean ground beef
One onion: sweet (preferred), yellow or red (diced)
1/2 medium poblano pepper (Diced)
1/2 medium Bell pepper (diced)
Large pinch garlic powder or 1 clove diced garlic clove.
1 1/2 -2 cups catsup or ketchup (depending on where you are from!)
2-3 Tablespoons Lea & Perrins Worcestershire Sauce
Salt & pepper to taste
Brown ground beef and onion, add garlic powder, peppers, catsup & Worcestershire Sauce. Simmer 15-20 minutes. Season and serve as a sandwich with bread, buns, or rolls.
Twisted_1in66
Member
Many years ago I did a Rev War reenactment with the VA7th at Williamsburg VA. I was a member of the VA7th from 2005-2015. Had a great time there. All the units had their tents set up on the green in front of the Governor's palace. We also had a cooking fire set up there by our mess tent.
One of the member's sons had been squirrel hunting the day before and he brought a dressed out squirrel to the reenactment. We skewered the squirrel on a stripped and sharpened tree branch (about /4" diameter), put a wide rock on the edge of the fire; placed the skewer with the squirrel on the first rock so it would hang out over the coals, and put a larger wide rock on top of the butt of the skewer. That put it at about a 45° angle over the fire. From time to time we'd turn the squirrel to get it cooked on every side. Only seasoned it with some salt and pepper.
You wouldn't believe how many people stopped by to ask us if that was a real squirrel we were cooking or to share their favorite method for cooking squirrel. So folks in some mighty fine clothes had the best stories about hunting and cooking squirrel dishes when they were kids. It was a kick to hear there recollections and the smiles it brought to their faces recalling it. We had set that up right before lunchtime and by about 6 or 7PM it was "more than cooked". It was really dry and pretty tough. Basically cooked and smoked it a a fairly low temperature long enough to turn it into jerky. And yes even when it was thoroughly dried out, it was still good.
One of the member's sons had been squirrel hunting the day before and he brought a dressed out squirrel to the reenactment. We skewered the squirrel on a stripped and sharpened tree branch (about /4" diameter), put a wide rock on the edge of the fire; placed the skewer with the squirrel on the first rock so it would hang out over the coals, and put a larger wide rock on top of the butt of the skewer. That put it at about a 45° angle over the fire. From time to time we'd turn the squirrel to get it cooked on every side. Only seasoned it with some salt and pepper.
You wouldn't believe how many people stopped by to ask us if that was a real squirrel we were cooking or to share their favorite method for cooking squirrel. So folks in some mighty fine clothes had the best stories about hunting and cooking squirrel dishes when they were kids. It was a kick to hear there recollections and the smiles it brought to their faces recalling it. We had set that up right before lunchtime and by about 6 or 7PM it was "more than cooked". It was really dry and pretty tough. Basically cooked and smoked it a a fairly low temperature long enough to turn it into jerky. And yes even when it was thoroughly dried out, it was still good.
BearBio
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Made some DYNAMITE "Canadian Bacon" today!
Had leftover ham from Christmas. Sliced the larger pieces of muscle 1/4" on the slicer. Made a marinade/glaze from maple syrup and brown sugar for the bone portion. (for future soups, beans, etc.). Cold-smoked it for a couple of hours with some applewood pellets along with some chunkier scraps. (See Post #3) Turned out great. So great that I took what I had sliced and made a glaze/baste from maple syrup and Liquid Smoke. Cold smoked with applewood pellets for one or two hours. Gonna make great BLT's!
Had leftover ham from Christmas. Sliced the larger pieces of muscle 1/4" on the slicer. Made a marinade/glaze from maple syrup and brown sugar for the bone portion. (for future soups, beans, etc.). Cold-smoked it for a couple of hours with some applewood pellets along with some chunkier scraps. (See Post #3) Turned out great. So great that I took what I had sliced and made a glaze/baste from maple syrup and Liquid Smoke. Cold smoked with applewood pellets for one or two hours. Gonna make great BLT's!
BearBio
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Well, temps not reaching 30F again today!!! Had to run to the market to get tortillas for dinner (breakfast burritos and binge on movies!). Safeway had some venison medallions at 50% off, so I picked up the veggies and made some stew. I have to go to UW Medical for a follow-up on a papilloma I had removed. We decided the best thing to do was go over the night before. So, the stew will fit right into the timing. Well, here's a pic of the stew. Dumplings tomorrow!!! 
When we get back, we have a "Trifecta of Birthdays"!!!!!! She Who Must Be Obeyed and two of her good friends have birthdays in the same week. Usually, I do a chowder feed but, with tariffs on foreign goods, planning on that was "iffy". So, I'm cooking pasta: home-made spaghetti sauce, aglio e olio, and Alfredo sauce, with bruschetta, garlic bread & Caesar Salad!
When we get back, we have a "Trifecta of Birthdays"!!!!!! She Who Must Be Obeyed and two of her good friends have birthdays in the same week. Usually, I do a chowder feed but, with tariffs on foreign goods, planning on that was "iffy". So, I'm cooking pasta: home-made spaghetti sauce, aglio e olio, and Alfredo sauce, with bruschetta, garlic bread & Caesar Salad!
BearBio
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Your post reminded me of a family tradition from my paternal grandmother. She was Pennsylvania Dutch (from Austria back in the 1700's, I think) and a Quaker. Her family had been Protestant all the way back to Martin Luther. She served green bean casserole every Friday. She put meat in it to show "we" weren't Catholic and used ham to show we weren't Jewish. Old prejudices!!!! My grandfather sorta "disowned" us when he learned my mother was Cherokee/Irish!!! My brother "disowned" me and my wife when he found out she was Jewish! Come a long way!!!! Both events occurred when they were informed while in the middle of racist rants!!!
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BearBio
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- Jun 30, 2025
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- 368
Regardless of political affiliation, I think most of us are thinking we are heading to some king of political "mess" in the near future. I have talked about ways to preserve food, mostly by smoking or freezing. However, what if the power goes out? I have a dual fuel generator to plug the freezers into. Five gallon tank of propane and a jerry can of gas. But that can only last so long!
I started drying green onions to save the cost of green onion dip (over $2.00/oz!). "Recycle" green onions or chives by planting the white parts (with some root fragments attached). They will grow. My chives went to seed and are now "wild". Cut the tops off, leaving the base to regenerate. Cut into 1/2 inch pieces and dry in a dehydrator. When dry, crumble/powder in a spice grinder (I have an extra coffee grinder). Use the following recipe (I leave a few pieces longer). After mixing up the dip mix, I vacuum seal 2-3 tablespoons into a packet.
Three tablespoons dried crushed green onions
One teaspoon dried onion
One teaspoon onion powder
One teaspoon garlic powder
One teaspoon celery salt
1/2 teaspoon black pepper
Three tablespoons dried parsley
(Obviously, multiply amounts for the batch you are making!)
Vegetable soup:
One teaspoon onion powder
One teaspoon celery Salt
One teaspoon garlic powder
Two tablespoons dehydrated carrots
Two tablespoons dried mushrooms
Two tablespoons dehydrated corn
One tablespoon dried peas
One teaspoon dried tomatoes
One tablespoon dried Lima beans (optional)
One tablespoon parsley
(1/2 teaspoon Marjoram or Thyme=optional)
(1/2 teaspoon chili flakes=optional)
Again, adjust to your batch size, keeping proportions..
French onion soup (or California Dip):
One teaspoon onion powder
One teaspoon garlic powder
Three tablespoons beef broth powder
One tablespoon dried onion flakes
(1/2 teaspoon Marjoram or Thyme=optional)
I am currently experimenting with dehydrating veggies. So far, I've had good luck with carrots, peppers, celery tops, cilantro. Gonna try some tomatoes.
Start with small batches and adjust all the above recipes to suit your taste.
I started drying green onions to save the cost of green onion dip (over $2.00/oz!). "Recycle" green onions or chives by planting the white parts (with some root fragments attached). They will grow. My chives went to seed and are now "wild". Cut the tops off, leaving the base to regenerate. Cut into 1/2 inch pieces and dry in a dehydrator. When dry, crumble/powder in a spice grinder (I have an extra coffee grinder). Use the following recipe (I leave a few pieces longer). After mixing up the dip mix, I vacuum seal 2-3 tablespoons into a packet.
Three tablespoons dried crushed green onions
One teaspoon dried onion
One teaspoon onion powder
One teaspoon garlic powder
One teaspoon celery salt
1/2 teaspoon black pepper
Three tablespoons dried parsley
(Obviously, multiply amounts for the batch you are making!)
Vegetable soup:
One teaspoon onion powder
One teaspoon celery Salt
One teaspoon garlic powder
Two tablespoons dehydrated carrots
Two tablespoons dried mushrooms
Two tablespoons dehydrated corn
One tablespoon dried peas
One teaspoon dried tomatoes
One tablespoon dried Lima beans (optional)
One tablespoon parsley
(1/2 teaspoon Marjoram or Thyme=optional)
(1/2 teaspoon chili flakes=optional)
Again, adjust to your batch size, keeping proportions..
French onion soup (or California Dip):
One teaspoon onion powder
One teaspoon garlic powder
Three tablespoons beef broth powder
One tablespoon dried onion flakes
(1/2 teaspoon Marjoram or Thyme=optional)
I am currently experimenting with dehydrating veggies. So far, I've had good luck with carrots, peppers, celery tops, cilantro. Gonna try some tomatoes.
Start with small batches and adjust all the above recipes to suit your taste.
- Joined
- Jul 2, 2025
- Messages
- 92
You are much better prepared than we are. So far, my prep has been to map out any Mormon families that might live nearby and hope they have fewer guns than I do....
(sigh) 2 years and 176 more days to go..
(sigh) 2 years and 176 more days to go..
BearBio
Well-known member
- Joined
- Jun 30, 2025
- Messages
- 368
Also bought a very good pellet rifle with scope. We have raccoons, squirrels, pigeons, dove, & quail in the neighborhood, as well as a veggie gardenYou are much better prepared than we are. So far, my prep has been to map out any Mormon families that might live nearby and hope they have fewer guns than I do....
(sigh) 2 years and 176 more days to go..
BearBio
Well-known member
- Joined
- Jun 30, 2025
- Messages
- 368
Tried something new today for lunch: An "elevated" Top Ramen!
Took a noodle packet (I chose beef), added some dried mushrooms, a tablespoon or so of my dehydrated veggie soup).
The mushrooms needed to be soaked more as they were kinda "meaty" in texture (chewy). The soup was great.
NOTE: If you make my onion dip, reduce the salt and cut out the black pepper!
Took a noodle packet (I chose beef), added some dried mushrooms, a tablespoon or so of my dehydrated veggie soup).
The mushrooms needed to be soaked more as they were kinda "meaty" in texture (chewy). The soup was great.
NOTE: If you make my onion dip, reduce the salt and cut out the black pepper!
- Joined
- Jul 2, 2025
- Messages
- 92
I bought a bunch of "exotic" ramen. Kinda went crazy on Amazon. Different sizes and shapes, different flavor packets.
Had to throw out the packets of "seafood surprise:" my wife claimed it stunk up the house so much she had to leave.
So always looking for ways to flavor the remaining noodles.
Had to throw out the packets of "seafood surprise:" my wife claimed it stunk up the house so much she had to leave.
So always looking for ways to flavor the remaining noodles.
BearBio
Well-known member
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- Jun 30, 2025
- Messages
- 368
Try:
Low sodium beef broth or chicken broth
I made up vegetable soup using onion powder (a little), chicken or beef broth (low sodium), and home dehydrated veggies (peas, corn, carrots, parsley, cilantro, celery tops & green peppers). Worked well.
- Joined
- Jul 2, 2025
- Messages
- 92
I occasionally use Better Than Bouillon. They have lots of flavors, some good, some maybe.
BearBio
Well-known member
- Joined
- Jun 30, 2025
- Messages
- 368
I've used it but want the low sodium for my BP.
I got into the habit of making our own stocks/broths after finding the taste of even the low sodium stocks too salty. I like a little, but not much. I’ll add as needed later.
We buy Costco chickens and debone/skin them when we get them home. Have even bought the family packs of thighs/wings when they’re on super sale.
Recipes the same after roasting the thighs/wings.
2 medium onions
2 large carrots
2 celery stalks
2 bay leaves (we have our own tree so I use fresh)
3-4 bags of chicken bones (we save them in zip lock bags in the freezer) or all the roasted thighs/wings
10-12 whole black peppercorns
Simmer for 8-10 hours checking the water every hour or two. I set a timer now….after letting a few run dry and burning. I’ve even turned it off and finished it in the morning.
I put 2 cups in a ziplock freezer bag, lay it flat in the freezer and stack them when frozen. It’s nice to have stock on hand that’s not full of salt.
We buy Costco chickens and debone/skin them when we get them home. Have even bought the family packs of thighs/wings when they’re on super sale.
Recipes the same after roasting the thighs/wings.
2 medium onions
2 large carrots
2 celery stalks
2 bay leaves (we have our own tree so I use fresh)
3-4 bags of chicken bones (we save them in zip lock bags in the freezer) or all the roasted thighs/wings
10-12 whole black peppercorns
Simmer for 8-10 hours checking the water every hour or two. I set a timer now….after letting a few run dry and burning. I’ve even turned it off and finished it in the morning.
I put 2 cups in a ziplock freezer bag, lay it flat in the freezer and stack them when frozen. It’s nice to have stock on hand that’s not full of salt.
BearBio
Well-known member
- Joined
- Jun 30, 2025
- Messages
- 368
I also do much the same after parboiling chicken. I leave out the veggies, so they are crisper when I finish up the meal and I store the stock in flat Tupperware. I also save the skins (I have a vacuum sealer) to make "cracklins" as a garnish.
