Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

I don't know about you, but when I see the term "low cost," I immediately assume the product is of very little use and limited quality. And when I see the Infomercial king Billy Mayes pitching a health insurance policy...well...I know there's something wrong. And there is.

The policy he's peddling is like Swiss cheese. Full of holes...and full of something else as well! Consider these policy provisions on the 1100 Series policy:

$100 application fee. Sorry...but you NEVER should pay an application fee.
Only $1000 of surgery coverage per year. Seriously...I'm not kidding!
Limit of $20 per blood test of lab test.
Limit of $220 for an MRI.
Only $1100 of your hospitalization charges are covered per year.
Anesthesia charges limited to $250 per surgery (that's about 10 minutes, folks!).
NO outpatient surgery coverage.
Inpatient hospital expenses such as lab work, blood tests, medications etc...are NOT covered!

And it keeps getting better! For Ohio residents, the cost is NOT $50 per month, as you might expect. Try $159 per month and a whopping $269 per month for an entire family.

At those prices, you should get a food dehydrator, a knives and cutlery set, a pasta maker, a pocket fisherman and an autographed picture of Lebron James.

The focus of this article is not necessarily to bash infomercials. They are quite entertaining and generally the product that is being presented, is worthwhile. But health insurance policies do not belong on infomercials. A health insurance policy is a contract between the insurance company and the policyholder where millions of dollars can change hands.

Granted, this plan is a little better than the dreaded "discount plans" that have flooded the market. But, there are many inexpensive major medical health insurance plans that are a much better option than Billy's overpriced product.

A few of these options include UnitedHealthCare's "Copay Saver" plans, Anthem's "Value" plans and Aetna's "Value" plans.

If you want further information on any of these plans. Or any other available plans from a reputable company, then visit http://www.ohioquotes.com

For additional information, feel free to email eharris@ohioquotes.com or visit http://ohioquotes.com/

dehydrator

Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

Gators are a lot less scary when they come in the edible form of jerky! Exotic jerky, such as alligator jerky have become immensely popular among fans of dried and spiced meat. Alligator jerky is among other exotic choices such as emu, elk, ostrich and more. But you don't have to go to Mardi Gras or the Everglades to taste this treat ... you can make it yourself!

Making alligator jerky is really not much different than the usual beef jerky process. You just have to find somewhere that sells alligator meat. Most small town butchers will have this offering, and if they don't regularly stock it, they can get it. If you do not have a local specialty butcher, there are some online sites you can order it from, such as CajunGrocer.

Basic Alligator Jerky

Ingredients:

alligator tail

garlic salt

black pepper

Directions:

1. Cut alligator tail into long strips, one inch wide and one-quarter inch thick or less.

2. Prepare the jerky salt mix by combining the equal parts of garlic salt and black pepper.

3. Sprinkle a thin layer of the jerky salt mix on a cutting board.

4. Lay alligator strips on salt mix.

5. Sprinkle a layer of salt mix on top of alligator, so both sides are completely salted.

6. Stick a toothpick through one end of each meat strip and suspend strips from oven or smoker rack after shaking off excess salt.

7. Heat or smoke around 120 degrees until dry (about four hours).

8. Store jerky in airtight containers or eat right away!

Cajun Alligator Jerky

Since alligator meat is popular in New Orleans and Bayou-themed restaurants around the nation, Cajun flavoring seems like a natural choice for alligator jerky. This is a Cajun beef jerky recipe adapted to make alligator beef jerky.

Ingredients:

10 lb alligator meat

1/2 of a small bottle hot sauce

1/8 cup lemon juice

10 oz Worchestershire sauce

6 oz Soy sauce

1/8 cup Caynne pepper

1/2 small Bottle onion salt

1/2 small Bottle liquid smoke

Directions:

1. Mix ingredients.

2. Marinate 24-30 hrs.

3. Dehydrate in dehydrator or a 150-degree oven.

Buying Alligator Jerky

Many jerky makers pride themselves on their exotic selection. Dave P. from Wilkes-Barre, PA favors Alligator Bob's brand.

"I've always been a fan of beef and deer jerky, but I never got into the delicious recipes and information about beef jerky, please visit our site. But once I saw alligator jerky -- while in Florida of course -- and at first I thought, 'ew.' Then, I remember that I tried alligator sausage at a Cajun place in State College and liked it. I gave Alligator Bob's a try and man, was it tasty. I'd say that alligator meat sort of tastes like chicken and it is whiter meat as well. The Cajun seasoning was just right. I like spicy stuff and this was just fantastic. I am glad that I can order this stuff online!"

If you found this information on alligator beef jerky useful, you'll want to read this article about beef jerky risks.

dehydrator

Nesco Clean-a-Screen for Dehydrator Item# 168605, Model# LM-2-6

Screen flexes to remove sticky fruits and jerky quickly and easily. Herbs and spices wont fall through tray spokes. Includes 2 screens. Dishwasher safe. U.S.A.

After you have harvested your vegetables you might not be sure what you should do with them. Even a large family will have a hard time eating a steady supply of fresh organic vegetables. The way to avoid wastage is to store your vegetables in your home.

It is true that some vegetables are easier to store than others but most organic vegetables can be stored and saved in some way or another.

There are actually many ways to store your harvest so do not get frustrated if you feel that you have grown more than you can eat. Many grocery stores sell mason jars and supplies needed for making preserves and canning vegetables along with instructions on how to do this. The same stores sell cheesecloth which is great for placing vegetables on when drying if they are air drying.
Food dehydrators can also be used for drying your vegetables along with your oven. When using an oven to dry vegetables set it for the lowest setting, usually 140 degrees, and watch carefully to make sure the vegetables are drying out and not roasting.

Lettuce

Once you have harvested all of your lettuce you can wash it, remove the core, and pat it dry with a towel. When you have finished store it in a plastic bag and put it in your refrigerators crisping section. This will help your lettuce remain crisp for up to a week.

Since it is harder to store vegetables for a long period of time it is recommended that you harvest your lettuce and start using it even before it has reached full growth. When it has reached full growth use what you can, store what you can use, and offer the rest to friends and family members. They will appreciate some fresh organic salad to use in their salads or to place on their sandwiches.

Root Vegetables

Root vegetables can often store longer than the other vegetables you harvest as long as they are harvested on time and correctly. Make sure your vegetables have not been bruised or damaged during the harvest. If they have been damaged throw them away since the spoilage can spread if you are not careful.

Many root vegetables such potatoes, carrots, sweet potatoes, and more can be stored in a cool, dark, dry place such as a root cellar or some pantries. Other root vegetables (carrots) can be dried with a food dehydrator or even in an oven set to a very low heat setting. Some vegetables such as turnips can even be stored in a refrigerator crisper, especially if they are going to be used soon.

Tomatoes

There are many ways to store tomatoes and that is a great thing since tomatoes are popular with many organic gardeners. Tomatoes can be stored well on a counter top or in a window sill if they are still a bit green. They can also be stored in the refrigerator.

Some people will dry tomatoes for later use in sauces or even preserve them. Tomatoes preserves either sweet preserves with ripened tomatoes or pickle preserves with green tomatoes can be a winter time treat.

Onions

Onions will store wonderfully in any dry, dark place. As long as the onions have not been bruised and have no sign of moisture they can be stored in a pantry or attic for a long time.

Beans and Peas

Beans and peas can often be harvested as needed but once it is time to store them there are several methods that can be used. Peas and beans can both be stored in bags in the refrigerator for several days. They also can be canned with the proper equipment. Beans can also be dried which is a popular way to store them. Once beans are dried and bagged they can later be soaked and cooked.

Corn

Corn can be stored in the refrigerator or, once the husk is removed, frozen for a long time. The kernels can also be dried, stored, and creamed at a later date.

Learn about the redbud tree and the weeping cherry tree at the Tree Facts site.

dehydrator

Excalibur 2900 9 Tray Dehydrator

Features of the Excalibur Model ED-2900 Dehydrator * Controlled environment for a wide variety of uses, i.e. making fruit roll-ups and trail mixes, drying flower arrangements and herbs, plus various uses for art and crafts, and photos * 9 Trays with 15 square feet of drying area * Includes 9 polyscreen tray liners * Includes 28-page dehydrating guide * 7" FAN/600 WATTS * 1-Year warranty

Essential oils are highly concentrated aromatic oils derived from plants, widely used in aromatherapy for their medicinal and mood-enhancing effects. Some essential oils also have culinary uses, however, and these powerful plant essences can be used to rejuvenate, or in place of, dried herbs and spices, which can lose aroma and flavor over time.

A number of essential oils have been designated as Generally Regarded As Safe [GRAS] to use as food additives by the US Food and Drug Administration. These include those listed below.

• Basil ......Ocimum basilicum L.
• Bergamot (bergamot orange) .......... Citrus aurantium L. subsp. Bergamia Wright et Arn.
• Bitter almond (free from prussic acid) .........Prunus amygdalus Batsch, Prunus armeniaca L. or Prunus persica (L.)
• Cinnamon bark, ............Ceylon Cinnamomum zeylanicum Nees.
• Coriander ...........Coriandrum sativum L.
• Cumin .............Cuminum cyminum L.
• Ginger ............Zingiber officinale Rosc.
• Grapefruit ..........Citrus paradisi Macf.
• Laurel leaves (Bay) ..........Laurus spp.
• Lavender ...........Lavandula officinalis Chaix.
• Lemon Citrus ..........limon (L.) Burm. f.
• Lime Citrus ...............aurantifolia Swingle.
• Mandarin Citrus ...........reticulata Blanco.
• Marjoram, sweet.............. Majorana hortensis Moench.
• Nutmeg ...........Myristica fragrans Houtt. Origanum Origanum spp.
• Parsley ............Petroselinum crispum (Mill.) Mansf.
• Pepper, ...........black Piper nigrum L.
• Sage ............Salvia officinalis L.
• Rosemary .............Rosmarinus officinalis L.
• Thyme ................Thymus vulgaris L. and Thymus zygis var. gracilis

Boiss.

When using essential oils in your cooking, it is important that they are 100% pure and of therapeutic grade. Essential oils are highly concentrated and, consequently, very potent, and so should also be used sparingly. The recipes below give suggested amounts, but probably the best way to establish what suits your taste is through trial and error.

Here are just a few simple ideas that you could try. Like herbs and spices, different essential oils provide good accompaniments to different ingredients. Generally, essential oils that go well with poultry include basil, dill, fennel, lemon, marjoram, mellisa, orange, oregano, parsley, rosemary, sage, tarragon and thyme. For red meat, try basil, clove, dill, fennel, marjoram, mellisa, oregano, parsley, rosemary, sage, tarragon and/or thyme. Essential oils that go well with fish or seafood include black pepper, fennel, lavender, lemon, lime, orange, parsley, rosemary, sage and thyme.

Meat

When cooking joints of red meat, simply add 1 drop of essential oil to a vegetable oil and brush over the meat before cooking. Essential oils can also be added to the cooking oil when browning mince meat (lamb or beef) - use 1 drop per half-kilo of meat.

For chicken, add 2 drops each of lemon and orange essential oils to 4 tablespoons of honey and 1 dessert spoon of mustard. Make a paste and brush over the chicken before grilling or baking.

Fish

Add 1 drop of essential oil to 1 tablespoon of vegetable oil. Brush over white fish steaks and grill.

Vegetables

Try stir-frying your vegetables in an essential oil (diluted 1 drop to 1 tablespoon of olive oil). Cardamon, cumin, nutmeg and ginger are good choices.

Steaming your vegetables over water containing an essential oil can also be interesting - try nutmeg and lemon for greens.

Dishes that don't require cooking

Of course, some recipes don't need 'cooking', and essential oils are ideal for this kind of thing.

Marinades

Essential oils are ideal for making marinades - simply add a few drops of your selected essential oil(s) to honey or olive oil and brush on the meat. Place oiled red meat in a bowl containing red wine, 2 cloves of garlic, 1 chopped onion and 1 drop of orange essential oil. Season and leave for up to 8 hours.

Salad dressings

Essential oils also make great salad dressings. Add 1 drop of your chosen essential oil to 10 ml of vegetable oil and/or vinegar. Basil, clove, lavender, lemon, lime, rosemary, sage and thyme are good choices for salad dressings.

Herb butter

Add 1 drop of the essential oil of your choice to 1 cube of softened butter. Mix gently and add to potatoes, other vegetables, toast...

Drinks

Citrussy oils (e.g. grapefruit, lime, lemon, mandarin, orange and tangerine) and minty oils (e.g. peppermint, spearmint and mint) can add zest to drinks of all kinds. Try adding one or two drops of a selection of essential oils to water for a simple thirst quencher.

Herbal teas: add a few drops of essential oils to boiling water: some to try are lavender, roman chamomile, peppermint, orange, tangerine and lemon.

Mulled wine: add 2 drops each of mandarin and orange essential oils and 1 drop each of clove and cinnamon to 2 tablespoons of honey. Heat 1 litre of red wine slowly, add the flavoured honey and stir. Take off the heat just before the wine starts to bubble. Serve with slices of orange and lemon.

This short article gives just a flavour (sorry!) of the uses that essential oils can be put to in the kitchen. Many more recipes are available in books and on the internet, so why not start searching now and explore the taste explosion that essential oils can provide.

Sources:

electricscotland.com/food/donna/recipe12.html

aroma-essence.com/cooking.html

zhealthinfo.com/recipes1.htm http://www.cfsan.fda.gov/~lrd/fcf182.html

Worwood VA. The Fragrant Pharmacy. A complete guide to aromatherapy & essential oils. Bantam Books, 1996

Alix Williams is a regular contributor to the holistic website Aroma4u.co.uk a home based UK business providing Eco-friendly hand made Aromatherapy Stress Relieving Gifts.

Alix Williams also writes about using unique Essential Oil Gift Ideas for Stress Relief.

For more information regarding Stress related matters (stress in the Workplace), Stress Busting Gift ideas with pure Essential oils, please visit: http://www.aroma4u.co.uk

copyright 2008 Alix Williams (CUS Busting Ltd)

dehydrator

Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

There are certain flavors that just go together, peanut butter and chocolate for example. Another combination of flavors that makes a perfectly happy marriage is honey and barbecue.

These two flavors have created an uproar in the kitchen with chefs churning out by the masses menu items featuring items drenched in honey barbecue sauce: wings, burgers, steaks, chicken breasts, chicken strips, ribs and more. But the honey barbecue sauce can also make for a very good dry treat!

Honey barbecue beef jerky is a popular homemade jerky flavor to make. Sure, there are plenty of honey barbecue sauces available on grocery store shelves from brands like Ken's, Heinz and Kikomon. But, there are also some sweet and tangy recipes for a honey barbecue marinade that is perfect for slapping on beef jerky. Here is one that we found and enjoy:

Ingredients:

3/4 c honey

1/2 c ketchup

1/4 c butter (1/2 stick)

1 tbsp vinegar

2 tsp Dijon style mustard

2 tbsp brown sugar

1 tbsp soy sauce

1 clove garlic, put through a press

chili powder optional, use to taste

1 lb of meat

Directions:

1. Slice meat in thin strips.

2. In a bowl, combine all ingredients of marinade and mix well.

3. Simmer ingredients for about five minutes. Let cool.

4. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer.

5. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally.

6. Layout on trays, 24 to 36 hours in dehydrator (or follow directions for oven).

When done, the honey barbecue flavor will have been absorbed in every thread of the meat, giving the jerky a lovely blend of that honey barbecue taste our tastebuds have grown to like.

REVIEW: Not sure that you can make it on your own?

The Jerky Outlet offers an amazing honey barbecue turkey jerky. This is a little different than beef jerky, as it is more of a stick snack, which will need to be refrigerated once open. There is more of a honey flavor than barbecue to it. The jerky is also very soft and a little juicy since it is more of a snack stick, and that can be a nice break from the chewy jerky. This is a very good product and comes in a one pound package for $16.99. So it is a little on the pricey side. Try making your own!

If you found this information on honey barbeque beef jerky useful, you'll want to read this article about buy beef jerky online.

dehydrator

Nesco American Harvest FD-61WHC Snackmaster Express Food Dehydrator All-In-One Kit with Jerky Gun

The FD-61WHC Snackmaster Express All-In-One kit has a top mounted fan. Easily dries fruit, vegetables and jerky quickly and evenly. Dries food in hours not days. Comes with 5 trays and jerky gun. Unit disassembles easily and all parts are dishwasher safe except the power head. The Opaque Vita-Save exterior helps block harmful lights which destroys nutritional content of food being dehydrated. The Patented fan flow radial air action forces air down the center of the unit and horizontally across each tray for fast, even-drying. No need to rotate

Most people have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is oftentimes difficult. But with some simple training and a bit of skill, it most certainly can be done. Cooking a steak does not have to be difficult, especially if you follow these few rules:

Take into consideration the thickness of a steak. You must realize that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

Also consider the pan temperature.

The cook time is also very important.

You must find a good balance between the three abovementioned things to get the results you desire.

Other things to consider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the method of cooking (barbecuing, sauting, etc.).

If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to follow when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a couple of minutes.

Hold up for a minute are you still confused as to what exactly rare is versus well done? Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

Well done the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

Medium well the steak will also be hot, gray, and it will have a juicy center.

Medium a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the surface of the seared side when the steak is turned.

Medium rare the steak will be light pink in color, warm, with a juicy center.

Rare the color will be pink, the temperature will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two different types of heat used when cooking a steak:

Dry heat this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sauting, pan-broiling, and rotisserie cooking.

Moist heat moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on steaks and cooking, please visit Filet Mignon.

dehydrator

Excalibur 2900 9 Tray Dehydrator

Features of the Excalibur Model ED-2900 Dehydrator * Controlled environment for a wide variety of uses, i.e. making fruit roll-ups and trail mixes, drying flower arrangements and herbs, plus various uses for art and crafts, and photos * 9 Trays with 15 square feet of drying area * Includes 9 polyscreen tray liners * Includes 28-page dehydrating guide * 7" FAN/600 WATTS * 1-Year warranty

The most exciting thing about Italian cooking is that there are so many delicious dishes to choose from and are a lot of fun to create. Most people have at least one favourite dish. You may have one yourself. If you don't already know how to prepare it, or you would like to really perfect it, you may consider looking through cookery books or online for more information. If you are really enthusiastic you could look into cookery classes that specialize in this kind of cooking or even in this particular dish.

Or, perhaps you would like to know if it is available in any shops or restaurants locally.
Whatever you do be assured that Italian cooking brochutto is great to prepare and can be a rewarding pastime.

You may have tried this wonderful dish in a restaurant or it has been served to you by a friend or member of your family and now that you have tasted it the need to recreate the experience is great! Italian cooking brochutto is a memorable dish that once tried needs to be repeated. If this is the case for you there are many ways to get all the information you need for this type of cooking at your fingertips.

The best place to source information for Italian cooking brochutto is one the internet. There are countless recipes for you to try. To create your own unique recipe may take some experimentation on your part. You might like to add various ingredients here and there until you create your own individual recipe for Italian cooking brochutto.

The internet is not the only resource available to you. There are excellent bookshops that have a comprehensive supply of cookery books to suit every taste, ethnicity and culture. You may even try your local library which has a wealth of information for you to browse. All this information may inspire you to take your cooking to a new level and to try out many different styles of cooking. You may discover that you have a talent that has never been revealed before.

If your heart is set on replicating the perfect Italian cooking brochutto why not visit a favourite Italian restaurant and try their version of this great dish. You may love the way it tastes and be able to decipher what particular ingredients were used in its creation. It could be a challenge for you to prepare this dish at home later using your memory of the one you had ordered in the restaurant. It could be great fun to prepare and interesting to see how it actually turns out.

Perhaps you have all the information and the enthusiasm but lack that little bit of confidence to try Italian cooking brochutto without some guidance. In this instance it is worthwhile attending a cookery course that offer classes that are devoted to Italian cooking Brochutto. Your teacher will have perfected the dish many times over in her classes so will be the ideal person to instruct you exactly how to perfect it for yourself. There may be many different variations of the way this dish is prepared and possibly a few techniques that you haven't heard of before. Going to cookery classes is a great way to get you on the road to becoming an expert in Italian cooking brochutto.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

dehydrator

Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

The Bradley Smoker is a fully featured smoker. This smoker truly delivers and does it all really well. It can hot or cold smoke, provide the ability for slow, low-temperature roasting. You can smoke your favorite foods up to 8 unsupervised hours. It does this with an automatic smoke generator that is unique only to The Bradley Smoker. Simply load the feeder with bisquettes and this automatic smoker will start loading bisquettes, one about every 20 minutes, then it will add a new one and extinguish the old one by pushing it into a pot of water. It will continue to cook or smoke as long as you keep the feeder loaded. This process works without flaw due to the quality engineering from the folks at The Bradley Smoker Company.

Bradley Smoker Review Features.

This quality smoker has a fully insulated steel exterior that is powder coated and not painted. This means that it will not rust or fade and the color will not peel off providing years of service. The interior of the insulated body is aluminum which makes it immune to oxidation which causes rust and corrosion. It comes with four nickel-plated cooking racks that are a spacious 11 inches by 15 inches that will never rust and are backed by a lifetime guarantee. Ever seen a rusted nickel? The Bradley Smoker has 572 square inches of cooking area that makes room to smoke large quantities of food. It has a cooking range of 140 deg F. to a maximum of 320 degrees. The temperatures are controlled by an infinite head slide switch, which allows you to maintain any desired cooking temperature that can be monitored by the built in temp. gauge.

The Bradley Smoker uses bisquettes that come all the favorite woods and flavors like hickory, mesquite, and apple wood. This provides the ability to have a large selection of smoke flavors. These bisquettes usually come in packs of 48 that coast about $15. On pack provides about 15 hours of total cook time.

This smoker is as versatile as it is reliable. Some key notes to highlight in this Bradley Smoker review is that this smoker cold smokes and also can be used as a food dehydrator, which works very well on meats, vegetables, and fruits. This smoker can easily make some very tasty beef jerky. The cold smoke feature means you can smoke your favorite cheeses. The Bradley Smoker not only provides years of quality service but save you a bundle of money as well.

Find out more. Bradley Automatic Smoker prices and customer reviews

dehydrator

food pantrie dehydrator and seed sprouter

SPROUT SEEDS FOR MAKING WHEATGRASS OR HIGH ENERGY FOOD FROM SPROUTS. DEHYDRATE FOODS NATURALLY WITHOUT ELECTRICITY. DRY JERKY - APPLES - APRICOTS - ONIONS - MUSHROOMS. CHOCKING HAZARD - CONTAINS SMALL PARTS - NOT FOR CHILDREN UNDER 3

Whether you're a TOP CHEF, an everyday mom and dad cooking for yourself and family, or you're just a hardcore health conscious individual, having the right cutting board is essential.

Let's focus on the positives:

Glass or tempered cutting boards depending on the brand you choose are virtually indestructible. For instance, the brand Tuftop is made with highly tempered glass that will look like new for years in your kitchen without cracks, chips, scratches, or cut marks. This brand of cutting board has a cut-proof surface so bacteria, stains, and odors cannot be harbored as they are in other cutting boards. Sanitary-wise, there is no need for harsh chemicals to prevent cross-contamination. Simply wash in warm sudsy water! And it's dishwasher safe. The other benefit of TufTop glass cutting boards is that they are HEAT RESISTANT!!! TufTop cutting boards are trivets for hot dishes such as casseroles and counter savers for hot-off-the-stove pots and pans.

Artwork for The Kitchen:

Tuftop glass cutting boards can add sparkle to any table as an elegant serving platter or dazzling centerpiece with candles. Colorful designs are mounted between shimmering textured glass and a protective vinyl backing. The uses are endless.

Why I Should not buy a Plastic Cutting Board?

The softer surface of plastic boards is scored by knives, and the resulting grooves and cuts in the surface harbor bacteria even after being well washed. However, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damages to the board or retention of the chemical to later contaminate food. But who wants to feel as though they're doing laundry in your master-kitchen feeling like a MASTER CHEF!

Suzette owns and runs a family business that includes the website:
http://www.glassandwoodcuttingboards.com

dehydrator

Excalibur 2900 9 Tray Dehydrator

Features of the Excalibur Model ED-2900 Dehydrator * Controlled environment for a wide variety of uses, i.e. making fruit roll-ups and trail mixes, drying flower arrangements and herbs, plus various uses for art and crafts, and photos * 9 Trays with 15 square feet of drying area * Includes 9 polyscreen tray liners * Includes 28-page dehydrating guide * 7" FAN/600 WATTS * 1-Year warranty

In the fall time the herb growing season starts to wind down, but this doesn't mean the end of your herbs usefulness in the kitchen. Drying herbs in the autumn is a great way to extend their usefulness. Imagine setting around the table with your family on a cold winter night, with the smell of your favorite herbs steaming out from your favorite dish that you so lovingly prepared. Not only that but dried herbs look very appealing hang in in your kitchen or the pantry.

A herb that contains high moisture can be a bit more difficult to dry. Herbs such as bay, dill, thyme, marjoram, summer savory, sage, basil and oregano are just a few that lend themselves to drying.

Herb plants that are going to be harvested should be harvested in the early morning, in this way they have not extended much energy. Also if you can gather them just before they go into bloom they will be in their best condition for you to produce great dried herbs.

Increased flavor is obtained from the herbs if the leaves are dried whole, but when used they should be crumbled first before being added to your favorite dish . Herbs can be kept for a year or two, but for better results and increased flavor is recommended that they be used within six to 12 months. Your dried herbs should be stored in a airtight container placed in a cool dark dry place.

Herb drying can be carried out in a few different ways. These are a drying rack, hanging in warm well ventilated shady spot, microwaving, dehydrator and not really drying but freezing the herb leaves will preserve herbs also.

4 common methods a drying herbs

#1: Air drying
For small batches of herbs one should make sure first that they are rinsed off and all the water padded off. Pick off any of the wilted leaves and just leave the healthy looking ones. Next tie a bundle of herbs tightly around stems and insert into a brown paper bag. Make sure that this bag is large enough as to leave lots of room around the leaves of the plants. It is best practice to hang the herbs upside down as this allows the essential oils to flow into the leaves and increases the flavor greatly. You should hang them in a dark warm area with the temperature somewhere around 70 to 80F.

#2: Microwave drying
For people that don't have the patience or just want to get to their herbs dried quickly, the microwave offers a great solution. The disadvantage is that you can only do small batches at the time. The high-frequency waves produced by the microwave will cook the herbs from the inside to the outside. The drying process usually only takes two or three minutes in the microwave on a high setting.

#3: Oven drying
Oven drying is not a recommended way of drying herbs, as it evaporates the water and essential oils in the herbs to quickly, but for those that can't wait it will suffice. Herb roots can be successfully dried in the oven. Thick walled herbs such as basil and rosemary do well. It should only take a couple hours in the oven to produce your dried herbs.

#4: Dehydrator
The main advantage of using a dehydrator is that you can control the temperature and air circulation. This tends to produce a high quality dried herb. Another advantage of using a dehydrator is that you can dry large quantities of herbs and also herbs with high moisture without any problems.

So if you're looking to prolong your bounty that you have grown in your summer herb garden be sure to try drying your herbs for winter use.

Herbs can give you a sexy strong healthy body, so if that,s what you are looking for check this out!

http://www.herbgarden.rolltra.com

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Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

Part of my pantry is used for dry staples. Rice is one that I always keep on hand, and I mean real rice not that instant stuff. I doubt if that has any nutritive value. Wild rice and brown rice have a place on my shelf also. there are a lot of dishes to make with rice. The wild rice I use for hot dishes, soup, or as a side dish to compliment wild game. It takes a bit longer to cook, but well worth the effort.

One of my grandfather's favorite foods was rice pudding, made with white rice. I recall my grandmother making it quite often. Sometimes she would spice it up and other times leave it plain to top off with some kind of berry sauce. Of course she made it in the wood stove oven. I had not made it for quite awhile until someone brought me something they called rice pudding. Naturally thinking about how my grandmother made it, I complimented that person for being so thoughtful. That was before I tasted it.

I held my tongue and did not say a word. It turned out that person bought something at the grocery store labeled rice pudding. To my way of thinking it was nothing but pudding from a box with instant rice in it. It was horrible! The words instant, fast, quick and ready in 1-minute do not fit my vocabulary when it comes to food. So I proceeded the very next day to show what rice pudding is.

I put 1-quart of whole milk in a 2-quart baking dish. I added 1/2-cup of white rice and 1/2-cup of sugar and a dash of salt. Then I turned my oven to 300-degrees, put my baking dish in a pan and added 1-inch of water to the bottom of the pan. I let the rice cook for 1-hour, stirring every 15-minutes. Then I let it bake for another hour and a half undisturbed. Making rice pudding this way creates a smooth textured dish, not the lumpy, almost chewy stuff from the store. I made this for my children as one of the first solid foods they ate.

I invited my friend over for dessert that day. When I said it was rice pudding and not pudding with rice not a word more was spoken, except to ask for the recipe and a second helping.

You can find casserole dishes at www.pothaven.com.

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Mary Bell's Complete Dehydrator Cookbook

A guide to food dehydrating shows readers how to make preservative-free dried apple rings, candied apricots, beef and fish jerkies, sun-dried tomatoes, corn chips, herb seasonings, dried fruit sugars, and more. 100,000 first printing. Tour.

It is great to have fresh herbs at your fingertips for kitchen and medical use. However it has been said, that all things must come to an end and this applies to the seasons, which means the end of your fresh herbs.

To be able to make the best of the herbs all year round, you will want to know how to preserve them so they can still be used during the colder months.

When to Harvest

The best time to harvest your herb plants is just before flowering, which will occur when the weather begins to cool. Harvesting in late summer will give you the best flavor.

You can also harvest during the growing season to create extra growth start your stock. Cut the stems in mid-morning after the morning dew has dried but before the afternoon sun has started to warm them.

Air Drying of Fresh Herbs

Air drying works best with fresh herbs that have lower moisture content like oregano, rosemary and dill. Herbs with higher moisture will dry better using a dehydrator.

To air dry fresh herb plants use the following steps:

1. Cut the stems and remove any unhealthy leaves.

2. Rinse stems with some cool water,

3. Pat dry completely. Important to ensure no mould occurs.

4. Bundle together in batches of four to six stems, and hold them together with a rubber band. Keep in mind that the stems will shrink as they dry so you will need to check them regularly.

5. Store bunches upside down into brown paper bags that have a number of holes punched in them.

6. Tie the bags closed and hang them up in a warm, well aired room

7. Check them every week or two.

8. Once your herbs are sufficiently dried, store in airtight containers.

Keep the containers away from direct sunlight and use within one year.

Using this process for preserving your herbs, you will be able to enjoy the savory aroma and flavor of home grown herbs year round. Your family will be amazed with how your will have fresh herb taste even in the middle of winter!

Would you like the easy steps on having your own Herb Garden? This is only one of many free articles like information on Fresh Herb Plants from http://www.MyIndoorHerbGarden.com.

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Nesco American Harvest FD-1020 Gardenmaster 1000-Watt Digital Food Dehydrator

Top mounted fan eliminates the worry of liquids dripping into the heater chamber. Expands to a giant 20 trays so you can dry large quantities all at once! 1000 watts of drying power means you can dry more, faster.

These Gardenmaster Accessories Included FREE!

No-Spill Fruit Roll Sheet. Perfect for drying semi-liquids: soups, sauces, fruit rolls. Has exclusive "no spill" lips.

Clean-A-Screen. Flexible screen, allows easy drying of small items such as herbs, spices, and potpourri.

Jerky Spice Packet and Cure - Make your own jerky at home!

Features and Benefits

Digital Timer is Programable for up to 48 Hours of Drying Time

1000 watts of drying power!

Patented Converga-Flow®.

Adjustable Temperature Control.

Includes 52-page recipe and instruction book, 1 solid sheet, 1 mesh sheet, and 1 packet jerky spice to make great tasting beef jerky or venison jerky.

4.5" Fan, 2400-RPM Motor, Adjustable Thermostat, 1,000 Watts.

Dries in Hours, not days. Fruit rolls 3-6 hours, Beef Jerky 4 hours, Apples 4-6 hours, Bananas 5-8 hours, Pineapple 4-6 hours.

Opaque Vita-Save® Exterior (blocks harmful light).

Expandable to 20 trays. No Tray Rotation, 1 Sq. ft. Per Tray

Drying and preserving your fresh garden herbs is a simple and inexpensive way of having herbs readily available for your needs through out the year. Drying herbs can be preformed by two methods. Air drying or with the assistance of a dehydrator. Both methods work well under two different circumstances.

Air drying works best with herbs that don't have a high moisture content like, dill, oregano, rosemary and thyme. letting these types of herbs dry naturally with the air method helps to preserve the oils in the plant. Herbs like, basil, chives and mint have a higher moisture content and can be dried with the assistance of a dehydrator.

When air drying herbs you want to do it in an area that is dry, warm, dark with low humidity and well ventilated. The ideal temperature for air drying is sixty eight degrees Fahrenheit. If you don't have a dark area available you can simply cover the herbs with brown paper bags and punch holes through the bags to allow for ventilation. Under the proper conditions it can take anywhere between one and three weeks for your herbs to dry.

Harvesting of herbs needs to be done before the plants starts to flower. If you have been harvesting throughout the growing season there is no need to worry about the plant turning to seed. This happens at the end of there growing season. Late summer is a good time to start harvesting. You want to start before the cool weather starts.

The best time of the day to harvest is in the mid-morning. This leaves time for the morning dew to dry from the plants.

A environment friendly and healthy way of gardening. Organic Gardening is away of gardening in harmony with nature. Growing a healthy and productive crop in a way that is healthier for both you and the environment.

John Yazo

http://www.organicheirloomgardening.com

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Nesco American Harvest 5-Tray FD-35 425-Watt Snackmaster Dehydrator

This unit features Nesco/American Harvest's innovative Top Mounted Powerhead that dries food quickly and evenly with superior results. Detaches to make dehydrator dishwasher safe for easy clean up. Fan-Flow Technology means faster, more even drying with no tray rotation necessary. Perfect for the beginner.

Do cooking measurements matter? When a recipe calls for a pinch of this and a dash of that, does it really matter how much you put in? What will happen if you leave an ingredient out?

If you're an inexperienced cook, you wonder about the answers to these and other questions. Let's take the mystery out of cooking measurements once and for all.

What's a Pinch or a Dash?

A pinch of an ingredient (usually a spice) is literally the amount of the ingredient that can be held between your thumb, your index finger, and your middle finger. A small pinch is the amount of an ingredient that can be held between your thumb and one finger (take your pick which one you want to use). A dash, on the other hand, is a measurable amount - less than one-eight of a teaspoon but more than one-sixteenth.

Converting Cooking Measurements

Follow this table to convert U.S. measurements to metric:

1/5 teaspoon...1 ml

1 teaspoon...5 ml

1 tablespoon...15 ml

1 fluid ounce...30 ml

1/5 cup...50 ml

1 cup...240 ml

2 cups (1 pint)...470 ml

4 cups (1 quart)...95 liter

4 quarts (1 gal.)...3.8 liters

1 oz. weight...28 grams

1 pound...454 grams

What If It Gets Left Out?

Including all the minor ingredients is more important in baking things like cakes, cookies, and pastries, than it is in meat loaf, omelets, and salads. Generally speaking, it's a good idea to follow the recipe. Whoever wrote the recipe experimented with the cooking measurements to get them just right.

Now, if you know you can't stand the taste of cumin, and you want to substitute oregano for cumin in a meat loaf recipe, that's one thing. But leaving ginger out of ginger spice cookies is just wrong.

Measuring Tools

The importance of cooking measurements has led to a whole industry of cooking measuring cups and spoons. One of the most popular cooking measuring cup sets today is a blue ceramic set that looks just like a big coffee cup, marketed by Nigella Lawson the beautiful and famous television chef.

The most popular measuring spoons are heart-shaped measuring spoons by RSVP International. These spoons have arrow handles and heart-shaped measuring spoons. They make the user smile every time they use them.

The final cooking measurement device every cook needs is a scale. The best scales are digital, with the ability to accurately weigh items in bowls or plates or on slips of waxed paper.

Echo Wang is a contributing Editor for cooking-tips Find out which cooking products, treatments & solutions will continue to be beautiful at any time. Our site is dedicated to providing information about cooking well options so you can continue to do it perfect, if want to more information, please visit Cooking Measurements Inexperienced Cook

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Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

Through the course of time, the benefits of green tea are not only solely confined to the improvement of health. The benefits of green tea extend as well into the field of beauty.

Beauty Benefits

Green tea extract can be applied to the skin as one would do with lotion or makeup. It is naturally rich in antioxidants, which provide gentle exfoliation, thus giving the skin a healthy natural glow.

Health Benefits

The fountain of youth; that is green tea. Green tea is recognized to provide a larger quantity of polyphenols and theanine, which provide a much greater amount of antioxidant activity compared to the servings of broccoli, carrots, strawberries, or spinach. Undoubtedly, green tea is good for the body in a number of ways. Its profound power in the prevention of diseases and other health complications covers a wide arena.

1. Green tea enhances health. It has the ability to lengthen one's life and prevent the onset of varied diseases.

2. Green tea prevents cancer. Cancer comes in all sorts of forms. Tannin and catechin are two of the main ingredients present in green tea that both actively combat against this dreaded disease.

3. Green tea regulates blood cholesterol. The catechin found in green tea can restrict excessive accumulation of cholesterol that may vigorously lead to heart problems.

4. Green tea lowers the risk of high blood pressure, which is the main culprit of serious cardiovascular troubles.

5. Green tea lowers the blood sugar.

6. Green tea suppresses fast aging. A buildup of lipid peroxide mixed up with oxygen increases aging in a fast pace; this is, in turn, combated by the green tea.

7. Green tea refreshes the body as the muscles are soothed and the blood is properly circulated.

8. Green tea fights off food poisoning. This kind of tea is known to sterilize every food intake, thus possessing the knack to destroy bacteria which may be the main cause of food poisoning.

9. Green tea is a good remedy for skin diseases. The application of green tea extract proves to be a good cure for athlete's foot, bedsore, and all sorts of skin diseases.

10. Green tea hinders the formation of cavities.

11. Green tea scraps the presence of all types of viruses that aim to harm the human body.

It is noted that green tea drinkers and users enjoy numerous benefits derived from it. Hence, they are able to live life with less complications and health problems.

Green Tea provides detailed information on Green Tea, Green Tea Extract, Benefits of Green Tea, Green Tea and Weight Loss and more. Green Tea is affiliated with Herbal Tea.

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

As someone that has to pay bills each month, you already know the importance of energy conservation. There is no way for you to have not noticed that your bills have been increasing. It has happened and is one thing that you just should consider doing. But, energy conservation is not always something that is on our minds. If you find yourself only thinking about it when the bills for the month arrive, then you may be missing the boat.

Why You Need To Know

Energy conservation is helpful in a number of ways to each of us. The most profound way that affects us directly is the cost. If you just turn off a few lights, you may not notice it. But, if you do several things to keep yourself in line with your energy goals, you may find yourself able to really save money here. Energy costs continue to rise and even if they slow down in that rise, they are not likely to come down. If you want to cut your bill down, then, you must use less energy.

Yet, there are other reasons for conserving energy as well. Consider, for example, the fact that one of the most vital fuels that we all rely on is that of oil. Some scientists believe that we will run out of oil within the next 60 years. Can you image the cost of your bills then? Still, consider the fact that many of these energy needs also produce toxins in the air. That makes them not only running out but also destroying the environment while they do it.

As you can see, there are many reasons why you, as a citizen of Earth should consider energy conservation in your daily life. Even if you just cut back slightly here and there, you will notice a difference in your bill but not necessary in your overall lifestyle. There are many benefits to taking care of the energy we use. It is a good thing for all of us to take into consideration as well. The end result is a result that satisfies everyone’s needs.

Find a few ways that you too can cut down on the amount of energy that you use. Challenge yourself to a few different limits. See if you can save just $5 this month on your electric bill. See if you can conserve energy for your own and for the world’s well being.

Mark Justice has developed many websites over the years in many different business areas. He has a free Blog Energy Conservation. Visit his blog at: http://04mj.blogspot.com/

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Nesco American Harvest FD-1010 Gardenmaster Food Dehydrator

Drying apple slices in just three hours and beef jerky in four, this 1000-watt dehydrator is exceptionally fast, using a big, 4-1/2-inch fan to force air up through the drying trays' outer rings and across each tray. A thermostat adjusts from 95 degrees to 155 degrees for drying different items. Each of the four plastic trays is 13-3/4 inches in diameter and 1/4 inch deepthat's four square feet for drying fruits, vegetables, herbs, or flowers at one time. Additional trays can be ordered separately, and up to 30 trays can be stacked on this unit's metal base at once. A fruit-roll sheet inserts into a tray so that applesauce or other fruit sauces can be dried into healthful snacks, and soups and sauces can be dehydrated for camping trips. Beef-jerky spices and a detailed 64-page recipe and instruction booklet are included. The dehydrator measures 15-1/2 inches in diameter and 10 inches high, cleans easily, and carries a one-year warranty against defects. --Fred Brack

It's a funny old world, things go in and out of fashion and it's said to be the doom of man that he forgets (I like that one!). One thing that fits into this pattern is the consumption of raw foodstuffs, back in the day it was ALL we could do!! Yet now it's seems to be viewed as a new and healthy trend. Chew on that for a while, there is really very little out there in the dietary world that we have not already done, got bored of, forgotten about then had come back as the latest trendy thing to do.

Reading this may mean you are interested in raw food consumption, and good on you! Fresh food eaten raw can literally make your day! It's also one of the simplest of techniques to master; you need a few good tools and a little imagination.

The principal behind raw food consumption is simple: raw food is intact, all the fragile nutrients are present and none of it's "life force" is lessened by processing. It's bonkers when you ponder that most of our food takes days, weeks or even months to reach us from the moment it leaves the soil or is plucked from it's branch. Then the first thing we do is heat treat it!! Cooking as we know it undoubtedly lessens the nutrient potential of fruit and vegetables. As does heat treatments like pasteurizing, or freezing and excessive delay in food reaching our plates (food miles).

So what do we need to eat raw? Strictly nothing more than our teeth, but to spice things up and broaden what we can make a few benchmark tools are required! A Single auger juicer will allow you to juice, grind, mince, and make sauce, importantly you much choose a slow turning machine, as high speed juicers introduce heat and oxygen (two destroyers of nutrients). A powerful blender will add smoothies, milks and more to your menu. Think of a dehydrator as a low temperature oven than gives your fruit and vegetables a shelf life but without lessening the nutrient value too seriously, a dehydrator in your kitchen will allow you to make all sorts of snacks and goodies and make sure nothing goes to waste!

We think that live natural food creates lively natural people. Next time you're in the queue at a burger bar you too may feel, as we do, that we are on set of a zombie movie! Find a juice bar or whole food cafe and compare the buzz!!

In conclusion then we are cellular beings, what I mean by that is nothing hokey it simply means that we are make up of billions of cells, these cells are constantly replicating, dying off, fighting disease and doing thousands of other functions on our behalf. Cells are like miniature factories, then need raw material, and they produce waste materials, we think the best raw materials you can give yourself is a fresh raw "living" diet!

For more information on juicers, blenders and raw food.

Mark Snare owns and operates http://www.juiceproducer.com and lives a fresh and fruity life!

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Using Venison

Using Venison- The Basics

When we were first given Venison, I was not sure what to do with it, so we started out making Venison Jerky in the dehydrator, using ground venison, mashed flat, cut into strips. These were a HUGE hit. We added a small amount of the venison jerky to our "goodies gift baskets" at Christmas and folks loved it.

Since then we have received it and I was often sceptical or worried about trying it because I heard it was hard to prepare, dry, gamey, or whatever. Here is what I have learned about cooking with venison. It is very lean, so when you prepare it, you need to add liquid or fat. I usually just mix it half and half with beef. If you do this, you can use it in any beef recipe where the meat is just mixed in, like tacos, spaghetti sauce, sloppy joes (use it with a can of Manwich), hamburger helper or casserole types of dishes. You can also use it in patties or in meatloaf, but you will need additional ingredients to help it hold together well.

If you use venison steaks, you MUST marinade them, or they will be hard or stringy. You can marinade them for 48 hours in the fridge. Check my website, www.homemaking911.com for some meat marinades. An easy one is the beef marinade from the 30 Day Gourmet Cookbook. You can see this cookbook on our store page, http://store.homemaking911.com, but be sure you let them marinade for 48 hours.

If you use venison roasts, this will be super easy. Get a bottle of your favorite barbecue sauce. Put the roast in your crock pot. If is it a small one, you can even put it in there frozen. Cover it in your favorite barbecue sauce. Let it cook on low all day. At dinnertime, shred it apart with a fork, or cut it in small chunks to make a yummy barbecue. If you see any of the "Silver" in your meat, you may want to slice that off. It can be a little unpleasant.

Those are the only way I have prepared Venison. A friend of mine has a terrific stroganoff recipe that she absolutely loves, but it calls for some sherry or dry wine or some ingredient like that which I do not usually have here, so I never got around to trying it.

If you have a lot of ground venison you need to use quickly, make a huge batch of Chili and use half beef, half venison and freeze it for future meals. Be sure you freeze it in family sized portions. You can also just brown a whole big batch of ground venison, cool it, then put it in a freezer bag. Every time you use beef, add a scoop of the ground venison to it. That will stretch your beef further and you will not waste all that good healthy meat!

One more thing I should have added is this: If your husband is hunter, he is doing exactly what God designed our husbands to do. He is providing real, valuable meat for your family's table. Make sure your children (and you) honor and respect him for it. Teach them to be truly appreciative of Dad's efforts in this area. Healthy, grass fed, hormone free, antibiotic free, processing free meat costs TONS these days at the grocery, and learning to use this cut of meat creatively will truly bless your family. GO ahead and use sauces and things if necessary to make it useful and palatable to your family, and work on every one's hearts in the meantime to be sure you are showing your husband the utmost respect for his contributions to your freezer. Happy Homemaking from homemaking911.com

Malia Russell is the owner and director of http://www.homemaking911.com The number one word homemakers use to describe themselves is overwhelmed. Women have a yearning to create a home, a place of beauty, order, comfort and peace. However the compulsion to do it right often collides with feelings of guilt, inadequacy and frustration.

http://www.homemaking911.com is meant to encourage you. There you will find resources to help in many aspects of home management and home education, being a godly wife and mother, and becoming the type of woman God is calling you to be.

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