| Posted: Tue Sep 22nd, 2009 12:48 AM |
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miestro_jerry
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I wanted this part of our forum because we harvest game to eat, and the end of that harvesting is the eating of the meat.
This should also cover preservation of meats and the method behind the processes.
Katie and I can, dehydrate and freeze a lot of our crops, but I ordered a comercial size dehydrater and a 22 quart pressure cooker so we can do meats. So we are seriously into living off the land.
So does any one want to start out with a recipe? How about secret Chili recipes?
Jerry
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| Posted: Tue Sep 22nd, 2009 01:58 AM |
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2nd Post |
-6
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LOL, I tend to be a "plain jane" chili cooker. Just well seasoned ground beef, beans, chili powder, few 1/4" chunks of green bell pepper(handfull), about the same of red bells, hint of cayenne(table spoon-lol), two handfulls of finely chopped onions, and season to taste with salt/pepper. Not exotic but is mighty tasty. It has been said that real Chili can only be cooked by the full of the moon and if the pot doesn't corrode it is not seasoned hot enough. That if you use a cloth to wave across it the fibers will start deteriorating-lol, wc
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| Posted: Tue Sep 22nd, 2009 02:18 AM |
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Rockydog
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I think an appropriate recipe would mr mom's Kielbasa Potato Soup. How about it Al?
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| Posted: Tue Sep 22nd, 2009 02:36 AM |
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mr mom
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i havent made a pot of that in a long time ....
get a package of ecrich polish sausage and slice it all up.. put it in the fry pan with a big onion and warm it up....
then peel about 12 potatos and cut them up in bite sze chunks. put them in a micro safe bowl and cover with water and nuke them for 30 min. stop and stir after 15 min.
dump them water and all in a pot. you can also slice up a carrot and cook with the taters.. not to many carrots !!!!
dump in the sausage and onions
add 1 can of cream of mushroom soup and add 1 or 2 cans of water.
2 tbl. spoons of flour salt and pepper to taste
and simmer
i think tash has made this befor and liked it
but that was from a guy that feed his sister alpo !!!!!
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| Posted: Wed Sep 23rd, 2009 03:23 AM |
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fryboy
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umm how could u have too many carrots ? as much as i like roast beef ( and potatoes ..) it should be called meat and potatoe flavored carrots lolz ,
grilled green pears ( tho it will soon be to late for'em to be green ...) pick a few green plain ol bartlett pears wash and slice in half ( standing it up ) on the cut side sprinkle a dash of nutmeg and perhaps a teaspoon of brown sugar ( what ever will stick ) and roast either on the top rack or the side of the heat for about 7-12 minutes , it will be soft and scrumptious ( way way worth it ! ) the cooking kinda ripens it in a hurry and the spice and sugar just give it a bit of flavoring ,they also go great with all sorts of wild game ! ( also if a "wild pear tree " is a good place to scout for game ! )
edit for ...a sprinkle of cinnamon is optionable but entirely do-able !
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