Today was the most relaxing day I’ve had since some time last year.  I got up, cleaned my room, did laundry, and prepared to do some studying.  In my mind, I had two or three tests next week.  I couldn’t remember which ones, so I texted my roomie who is still away for spring break.  She told me that we only had one, and it was on the weekend.  I proceeded to relax the rest of the day.

I’m glad I was somewhat productive, but boy did I have fun watching my drama.  There is a list of korean dramas I had intended to watch but never got around to, so I narrowed it all down to one melodrama or a romantic comedy.  I settled for the romantic comedy, and boy am I glad I did. It’s super cute, and the main characters are lovable.  It’s been a long time since I’ve seen a drama in which both of the leading characters had such endearing personalities. They’re both complete opposites, but lovable still. This drama is super sweet – I haven’t cried once, and the end of each episode makes me smile.  Do you know how rare it is to find a Korean drama that does that?  I’m pretty happy about this one, and I can’t wait to continue it!  I won’t reveal the title of the drama out of silly embarrassment, unless you all are super curious and put up a protest in the comment section.  If that does happen, I will grace the next post with a review on it so far.  Title included.

Speaking of Koreans, I had dinner with several of them tonight.  My brother came over to the dorm to eat with us too.  Because the school cafeteria doesn’t serve dinner during spring break, our friends were generous enough to share their ramen with us.  It was delicious, and we did a lot of socializing afterwards.  They also gave us fish jerky. Yes, fish jerky. It’s called Juipo (쥐포) if I’m not mistaken.  It was delicious, and apparently is a usual snack to accompany a beer. I’ll have to try that one day.

So after all of the eating and socializing, our group was dwindling out of tiredness.  We played a few competitive rounds of ‘Fruit Ninja’ or whatever that Ipad game is called, and then I left to supposedly go to bed.  And this is where I leave you, readers.  Goodnight, world.

• The process of making jerky will reduce the meat to 1/4 of the original size.
• Select meat with a low fat content to reduce the fat in the finished product. Fat tends to spoil and oxidize more quickly than pure muscle
which will keep for a VERY long time.
• Slice the meat along the grain and in thin pieces. Roll the meat to get it to be smaller.  If you are having the butcher do the slicing for you remind them to do it on a slicer if possible and to slice with the grain of the meat. Also, when determining the slicing thickness remember that thickness will reduce to 1/4 of the original size.
• Season with a mix in a recycled spice bottle with a shaker top. This can include salt, onion, garlic, pepper, brown sugar and chile to add to each side of the meat
• A dehydrator at 145 degrees is the best for your jerky. This temperature kills disease in turkey.
• Another option is to roast in the oven for 10 hours on 200 degrees
• Store in a paper bag or container to let air in and out for summer.

Enjoy your jerky!

While new methods of meat preservation have now been developed (freezing, chemicals, and so on) many people still enjoy the flavor and convenience of jerky, which, in the U.S., is most commonly made from beef. Because moisture and fat must be removed from the meat, it can also be a healthy source of protein. Follow these steps and make your own as these are the documented steps per sources below or save yourself all this trouble and order from us right now.!

Preparing the Jerky Choosing a lean cut like sirloin, flank steak, top round, or eye round will save time later Remove all noticeable fat. Fat causes the jerky to spoil much faster. Slice your meat into very thin strips less than 1/20“ thick (sometimes a butcher will do this for you for an extra fee if you ask). To make it easier to slice, freeze it for about 5 hours before slicing. You can cut with or against the grain; some find that strips cut against the grain are easier to chew. Trim the fat as you go along, since fat does not dry.

Marinate the meat. This is a Brandt Beef secret, but most people use a  solution of olive oil and vinegar Place in the refrigerator for 10 – 24 hours to allow the meat absorb the flavor. This step is optional; the additional moisture can make dehydration take longer and the resulting jerky may be stickier. Brown sugar is a great addition, and i often used.

One often used combination marinade is liquid smoke, soy sauce, Worcestershire sauce, Tabasco, and brown sugar.Another great marinade is dark Belgian ale (yes, you read that right!), honey, soy sauce, mustard seeds, garlic, and lime.Add some kick to your jerky with peppers! Habenero, jalapeno, or Anaheim peppers made a great addition  to most jerky recipe, coat the meat in the seasonings of your choice. Don’t be afraid to use salt. Salt will aid in dehydrating.  Try dusting your marinaded jerky with a little bit of salt, pepper, cinnamon and chipolata pepper or try dusting your marinaded jerky with some crushed oregano, chilli powder, garlic powder, and paprika. 
Part Two:  Cooking and Storing the Jerky Dehydrate the meat. Now comes the rewarding part — removing all moisture from your jerky. Using a dehydrator is the standard way of cooking jerky, although you can use an oven . Leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat separate if possible. In a dehydrator, spray the racks with non-stick cooking spray and place your prepared meat on the racks.
Wait and watch. Making jerky is a quick process. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually, the process takes between 2 – 6 hours.
Check the consistency of the jerky regularly after 2 hours, and every 30 minutes thereafter, until it meets your satisfaction. Cut into the jerky to ensure that it is not raw inside. Jerky should turn a deep brown or burgundy color.
Alternately, use an oven if you don’t have a dehydrator. Set the temperature to 165° F (70° C) — any less may cause early spoilage as it’s not hot enough to kill bacteria in the meat, and will only incubate the bacteria already present in the meat, and allow it to
Heat is not intended to cook your jerky; gentle heat aids in the dehydration process by causing the moisture to evaporate.
Place your prepared meat directly on a wire rack, with a saucepan or catch underneath to catch the marinade dripping from the jerky.<br><br>[[Image:Make Beef Jerky Step 7Bullet2.jpg|center|550px]]
Cook for 1 – 3 hours, depending on the cut of meat. Dehydration could take even longer, so be sure your meat is cooked through before taking from the oven. Check the jerky after 90 minutes and every 30 minutes thereafter.
Place the fresh jerky somewhere dry to store. Ideally,  the safest seal is a traditional mason jar. Place jerky in the refrigerator or freezer until ready to eat. Enjoy the homemade jerky within 2 weeks of its preparation.
Ideally, the jerky should be vacuum sealed in plastic with a pouch of oxygen absorbed in order to retard spoilage, although this is not practical in most home situations.

Suggestions

Do not allow the jerky to become too dry or it will become hard and unpleasant. It should be the consistency of rubber.
Plastic bags tend to accumulate moisture which encourages the growth of bacteria. In jars, jerky can be kept for months.
Traditionally, jerky was smoked or salted to preserve and flavor the meat at the same time.
Be swift. The [[Make Potted Meat Gravy|meat]] should be dried as quickly as possible, to limit bacterial growth.  Cutting the meat into thin slices dramatically shortens drying time. Placing the meat in a freezer for an hour or two before cutting will make it easier to cut thinly.
Try a soy sauce based marinade. Some   flavorings  include Adobo seasoning, red pepper flakes, cayenne pepper, powdered ginger, sesame oil, cajun seasoning.
Use 3/4 cup of soy sauce, 3.5 oz of liquid smoke, and 1/2 cup of brewed coffee for your marinade.
When drying in an oven, keep the door open a few inches with a couple of wooden spoons. This help the drying process and helps prevent the jerky scalding before it is dry.
Use liquid smoke and you will have the best jerky you have ever had. Only use a few drops, as it’s very strongly flavored.
You can also buy home jerky making kits if you are unsure of the whole process.
For a vegetarian version of this, try using seitan (wheat protein) or marinated tofu.
Turn the fan on in a convection oven.

Warnings  

*This is not commercial jerky and therefore does not contain preservatives. Please take proper precautions to preserve your jerky (i.e. refrigerate or freeze) and consume it promptly.
Sun drying can lead to spoilage, and you will have a difficult time keeping the insects away.

Sources and Citations
*http://www.grouprecipes.com/9015/sweet-armageddon-beef-jerky-marinade.html
*http://brooklynbrewshop.com/themash/recipe-beer-beef-jerky/
*http://www.primermagazine.com/2011/learn/homemade-beef-jerky

It’s not always easy to find foods packed with protein to meet your daily protein intake, so try some of these high protein foods.

The bodybuilder’s lifestyle is very different from that of an average Joe  with the biggest difference being the bodybuilder’s diet. To the average person, food is another way to pursue some pleasure and enjoy what they put into their bodies. But to the bodybuilder, food is really nothing more than fuel to keep moving forward to the goal you have in mind. The problem with this is that the overwhelming majority of the bodybuilder foods take a pretty sizable amount of time to prepare, making it a real pain if you have a busy lifestyle. Fortunately there are a lot of other options that should be explored, such as getting your hands on some good, high protein bodybuilder snacks–that carry the same benefits of other nutritious, high protein foods.

BEEF JERKY

It’s no surprise that every bodybuilder’s diet revolves around their protein intake. Protein is arguably one of the most important aspects of any nutritional diet, and meat is almost always going to supply you with an ample helping of it. Beef Jerky is not only delicious, but it is also high in protein. If there is one disadvantage to eating Beef Jerky it would undoubtedly have to be the price of Beef Jerky, which can sometimes be upwards of $8 for a single bag. Although it is pricey, it is hard to do better in terms of tastiness and protein content.  Try to avoid more processed brands which may contain extra preservatives and sodium like Jack Links and try local organic beef jerky if available.

The jerky has more protein in less calories, but if you’re eating clean, the bar may be your only sweet treat.

There’s even a better trick to this recipe than you may know. Our jerky is made with GROUND beef and it still looks and tastes just like any other pre-made jerky you’ve come across. How easy is that!? Just regular old ground beef from your grocery store – nothing special, just make sure to get a lean cut – 90% lean or better. There’s no trying to marinade raw meat or slicing up thin strips of raw meat. In my opinion, that makes this recipe for beef jerky a thousand times more user-friendly than almost any other recipe!

We make our jerky with our dehydrator, it’s actually called the “JerkyXpress” – though we also use it to make our fruit leathers and dehydrated fruit as well.

First, a note on curing salt.
Curing salt is 93.75% table salt and 6.25% sodium nitrate. The sodium nitrate is very diluted – too much of it IS dangerous. Curing salt is dyed pink so you don’t accidentally confuse it with regular table salt. The purpose of the sodium nitrate is to kill bacteria in uncooked, cured meat – specifically the kinds of bacteria that can cause botulism. I will not make my jerky without it. One quarter teaspoon per pound is the FDA regulated amount. Do NOT go over this amount, measure carefully. We ordered ours from an online retailer after having a hard time finding it sold in local stores. This is what our curing salt looks like:

Ingredients:
1 lb Ground Beef – 90% lean or better
4 TBSP Worcestershire Sauce (I really recommend Lea & Perrins Worcestershire Sauce)
1 TBSP A1 Sauce
1/2 tsp fresh ground Black Pepper
3/4 tsp Garlic Powder
1/2 tsp Onion Powder
3/4 tsp Table Salt
1/4 tsp Curing Salt
1/2 tsp Cayenne Pepper (more or less depending your taste, 1/2tsp is a little spicy, but not overwhelming)

Directions:
First thing you need to do is to pour the Worcestershire and A1 into a small saucepan and mix to combine. Heat the mixture to below a simmer and allow to reduce approximately 80%, around 20 minutes, stirring very frequently. (Make sure to reduce fully or your jerky will turn out brittle.) Do not allow the sauce to burn to the bottom of the pan.
Next you need to mix the reduced sauce will all the remaining spices into a large bowl and stir together well.  Then add the ground beef into the sauce/seasoning mix bowl. Get in there with your hands and mix the meat and the sauce together very well. Mix a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.

Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.

If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.

We dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

That’s it, how hard was that? I hope you like it! Enjoy!

This day, very recently, I took a bus to get to my friend’s house. I have the back pain still. It isn’t much and might be due to irregularly positioned sleeping postures but I prefer to believe that it is due to the bus. On the journey, I saw things I had seen before (déjà vu, phrase made popular by an Eminem song of the same name ) and then I remembered that I had been over the same road in the past in a bus.

I looked out of the window and saw many people riding bikes and cars and other stuff. They pay so much more than me (petrol and diesel and stuff that fuel their vehicles have got so expensive) and get fun that is one tenth of mine if any. Isn’t it so ironic?

You pay so much, yet you get so little. And spoil the earth in the process. On the other hand, bus travelers pay far less than you do, get all the fun and the déjà vus and do not have to drive. 

Dump your car, get money for it, use the bus, save the earth, save your money and have fun. Think about it.

1) Gluten-Free – - sure, it’s been a reliable presence for years, but it now seems that every other product at the show carried a gluten-free claim.  For the most part, the products were delicious.  Clearly this trend is maturing nicely and is here to stay.

2) Kale!   Yes, kale.  In all of its green, seaweed-tasting glory, manifested in all manner of baked goods, chips, and more.  Let’s check back in about 3 years to see how this trend hangs in there.

3) Bars, bars, bars and more bars.  Energy, fruit equivalence, satiety, muscle-enhancing, alertness, virility – - you name it, there’s a bar for it.  Conservatively more than 100 entries.  The good news: most of them actually taste very good.  The bad news:  there’s not enough shelf space in the world for all of them to survive.

4) Jerky – long a pariah at natural foods (aka aspiring vegan) shows, the snacks-with-parents segment was alive and well at Expo West 2013.  Beef, turkey, chicken, bison, and many other animals as well as faux-meat soy product, this was a year where the trucker target was well-served.  A regular Von Dutch treat, if you will.

5) the non-GMO conversation – Whole Foods changed the conversation at Expo West.  By announcing its commitment to labelling all products that contain genetically modified organisms by 2018, WF elevated this topic from a subject you might bring up to show off your Euro-knowledge, to a regular (functional) water cooler staple.  Everyone was talking about it; this announcement could be the tipping point in establishing non-GMO as a mainstream desired consumer benefit.

6) fewer ‘free from’ claims – with the obvious exception of non-GMO, there didn’t seem to be as many ‘free from’ or ‘less’ (fat, calories, sugar, etc) claims.  Instead, it was all about what was in the foods – - whether protein, antioxidants, minerals, or any of a lot of other things.

7) Chips – apparently, at this show if a food was left unattended, someone came along and zapped it with the chip gun.  How many things can you make into a chip?  In addition to the now-mainstream PopChips, there were also falafel chips, pineapple coconut chips, chia chips, cookie chips, spinach chips, lentil chips, and yes, Virginia, there are kale chips too — lots of them.

8) High-end chocolates – - right up there in abundance with chips and nutrition bars, it seemed that every time you turned around, some smiling young person was shoving a piece of $7/bar chocolate in your face (which of course, you were too polite to refuse).  The venerable gourmet segment pioneered by the likes of Lindt, now goes for $2-3/oz (and more) after being reinvented about 10 years ago with the unique entries from companies like Vosges (e.g. bacon, chile inclusions) and competitors have been piling in ever since.  Mostly excellent products; again the sad part is that not all will survive.

9) Raw foods – this is an increasingly common theme for many new natural/organic products (and companies); it’s about foods that are the ultimate in closeness to nature – - unprocessed and uncooked.  In a variety of different products – -and candidly there were a few I’m not sure I’d ingest before a 4 hour flight.  The concept was really brought to life for me when a spokesperson for a nut and seed bar (with raw chia seeds!) explained that if he unwrapped his bar and planted it, it would grow.  And all those childhood fears of orange trees growing in my stomach suddenly came rushing back.

10) Naturally enhanced – - I’m talking about the incredible variety of beverages (and just maybe also about some of the attendees).  In a continuing crusade to provide the world with healthier and perhaps more politically correct alternatives to sugar/HFCS-sweetened drinks, Expo West really came through.  Coconut or oatmeal (or chia) based, probiotic, macrobiotic, kombucha, it goes on and on and on – and this doesn’t even include the supplements.  Yowza.

The only downside to the show was the sheer number, depth and quality of displays.  Would have loved another few days – well, there’s always next year.

1) Gluten-Free – - sure, it’s been a reliable presence for years, but it now seems that every other product at the show carried a gluten-free claim.  For the most part, the products were delicious.  Clearly this trend is maturing nicely and is here to stay.

2) Kale!   Yes, kale.  In all of its green, seaweed-tasting glory, manifested in all manner of baked goods, chips, and more.  Let’s check back in about 3 years to see how this trend hangs in there.

3) Bars, bars, bars and more bars.  Energy, fruit equivalence, satiety, muscle-enhancing, alertness, virility – - you name it, there’s a bar for it.  Conservatively more than 100 entries.  The good news: most of them actually taste very good.  The bad news:  there’s not enough shelf space in the world for all of them to survive.

4) Jerky – long a pariah at natural foods (aka aspiring vegan) shows, the snacks-with-parents segment was alive and well at Expo West 2013.  Beef, turkey, chicken, bison, and many other animals as well as faux-meat soy product, this was a year where the trucker target was well-served.  A regular Von Dutch treat, if you will.

5) the non-GMO conversation – Whole Foods changed the conversation at Expo West.  By announcing its commitment to labelling all products that contain genetically modified organisms by 2018, WF elevated this topic from a subject you might bring up to show off your Euro-knowledge, to a regular (functional) water cooler staple.  Everyone was talking about it; this announcement could be the tipping point in establishing non-GMO as a mainstream desired consumer benefit.

6) fewer ‘free from’ claims – with the obvious exception of non-GMO, there didn’t seem to be as many ‘free from’ or ‘less’ (fat, calories, sugar, etc) claims.  Instead, it was all about what was in the foods – - whether protein, antioxidants, minerals, or any of a lot of other things.

7) Chips – apparently, at this show if a food was left unattended, someone came along and zapped it with the chip gun.  How many things can you make into a chip?  In addition to the now-mainstream PopChips, there were also falafel chips, pineapple coconut chips, chia chips, cookie chips, spinach chips, lentil chips, and yes, Virginia, there are kale chips too — lots of them.

8) High-end chocolates – - right up there in abundance with chips and nutrition bars, it seemed that every time you turned around, some smiling young person was shoving a piece of $7/bar chocolate in your face (which of course, you were too polite to refuse).  The venerable gourmet segment pioneered by the likes of Lindt, now goes for $2-3/oz (and more) after being reinvented about 10 years ago with the unique entries from companies like Vosges (e.g. bacon, chile inclusions) and competitors have been piling in ever since.  Mostly excellent products; again the sad part is that not all will survive.

9) Raw foods – this is an increasingly common theme for many new natural/organic products (and companies); it’s about foods that are the ultimate in closeness to nature – - unprocessed and uncooked.  In a variety of different products – -and candidly there were a few I’m not sure I’d ingest before a 4 hour flight.  The concept was really brought to life for me when a spokesperson for a nut and seed bar (with raw chia seeds!) explained that if he unwrapped his bar and planted it, it would grow.  And all those childhood fears of orange trees growing in my stomach suddenly came rushing back.

10) Naturally enhanced – - I’m talking about the incredible variety of beverages (and just maybe also about some of the attendees).  In a continuing crusade to provide the world with healthier and perhaps more politically correct alternatives to sugar/HFCS-sweetened drinks, Expo West really came through.  Coconut or oatmeal (or chia) based, probiotic, macrobiotic, kombucha, it goes on and on and on – and this doesn’t even include the supplements.  Yowza.

The only downside to the show was the sheer number, depth and quality of displays.  Would have loved another few days – well, there’s always next year.

10 min. sketch, Photoshop CS6, Intuos5.

I don’t actually have a favorite candy…it wasn’t something I was raised on, and I guess in adulthood I never sought that stuff out.  I’ll eat peanut M&Ms like everyone else if it’s there, but I don’t go crazy for it.  Dark chocolate is nice too I guess…but instead I drew the steak flavored gum you can get in Curse of Monkey Island :)  It’s one of my most favorite point-and-click adventure games ever.  And finally, that bag of wooden nickles went to use!!  This would probably taste AWFUL in real life…but the thought of it makes me hungry, without fail.  Side note, I think I’m getting better at drawing my signature…haha.

Whew….that’s 4 drawings in one day.  Time to sleep!

Part of the 30 Day Drawing Challenge.

I put the finished product in a clean zip-lock baggie with a little silica pack that I had saved from something else (you know the ones that say “DO NOT EAT”). The silica helps to keep the jerky dry and prevent spoilage. If done properly you can store in the cupboard but just to be safe I prefer to store my homemade jerky in the fridge.  One of the keys to making jerky that will preserve well is to choose a lean cut of meat…in this case a fatty marbled piece of meat is not desirable.

My 15 year old son tried it and was amazed. He said it tasted like store bought. He said “I though you needed a smoker to make authentic jerky”. I guess that’s a compliment! Little did he know that what he was eating lacked the high sodium, nitrates, antibiotics and hormones of the “Jack Links” he was comparing it to…

http://www.ibreatheimhungry.com/2013/01/low-carb-beef-jerky-whole-30-compliant.html

KCcanine Natural Pet Treats

It was just a nibble from a KCcanine Natural Pet Treats Prairie Beef Jerky Nugget.

No biggie.

I knew the dogs wouldn’t realize I had dipped into their stash.

And I had to know – what exactly makes jerky for dogs different from jerky for people?

The answer is: Not much.

Jerky is jerky – meat that is cut into strips and cured through drying.

And that’s exactly what the beef nugget meant for a dog tasted like to me. It was just a little more bland than I would prefer – no spicy pepper.

Some kinds of jerky are more processed than the nuggets. It may consist of various bits of meat formed into “strips” and held together with binder substances, such as wheat. That was the case with the Ideal Balance ”jerky strips” I reviewed (but did not taste) a while back.

KCcanine Natural Pet Treats offers both traditional and pressed jerky. However, corn, soy, wheat or creepy, artificial preservatives are not part of the recipe for these Kansas-made products.

See for yourself:

KCcanine posts ingredient lists for its pet products on the company website.

Bonus:

If you’re like me and live in the Kansas City area, KCcanine represents an opportunity to buy local for your dogs and support a small family business.

All ingredients come from the U.S.A., if not the Flint Hills of Kansas directly, which means with this jerky you don’t have to worry about the risks currently plaguing brands made in China.

I am so in.

And that makes these guys super happy.

More jerky please!

KCcanine Natural Pet Treats are available at a variety of pet supply and grocery stores around the Kansas City metro area. 

I get mine from the Boutique at Kennel Creek.

If you do not live in this area, you can order direct from kccanine.com.

Have you ever eaten a dog treat?

Disclaimer: I am not associated with KCcanine Natural Pet Treats, but I did receive a sample bag to review from Kennel Creek Pet Resort.

Business cards are all about making a strong initial statement, and few things make an impression like the combination of lasers and meat. Meat Cards ($TBA) are 100% beef jerky cards, carrying contact info or other messages that have been seared in with a 150 Watt CO2 laser. Effective and tasty.

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The process of making corned meat, in this case, venison, is relatively simple. I like to use large roasts for this process and, particularly, I find that roasts from mature deer are well suited since the meat will be slow cooked for as long as necessary. You could, however, use most any whole cut of venison, including shanks and necks (allow yourself more cooking time). As far as a brine recipe, there are a number of variations.

One aspect to consider is whether or not you wish to use a nitrate. Traditional corned beef uses a sodium nitrate primarily as a means of preservation. This is also what gives corned beef its pink color. As previously discussed in the jerky post, there is no noticeable taste difference between using or not using a nitrate and there are arguments on both sides of the fence as to whether or not sodium nitrate is unhealthy or has no negative health effects.

Some of the most common brine ingredients are: Salt, Mustard Seed, Peppercorns and Bay Leaves. Mace is also a popular ingredient. If you are a kitchen improviser, you could start with that and run with whichever flavor profile you desire.

Here is the recipe we used last year for a 3.5 lbs roast:

4 quarts of water
1 cup of Salt
8 whole Cloves
1 Tsp Mustard Seed
1 Cinnamon Stick (broken)
1 tsp Black Peppercorns
2 Tblsp Salt Petar
1/2 cup Brown Sugar
8 Allspice Berries
4 Bay leaves (crushed)
12 Juniper Berries

Bring this to a near boil (when the salt and sugar dissolved) and then cool back down to room temperature. Place the roast in your brine for 5 days  in the refrigerator. After the corning process is completed, rinse the meat and place it along with  pepper, allspice, bay leaves and salt into a  pot, dutch oven or slow cooker, cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for  3.5 to 5 hours (beef would be 2.5 hours, but venison will be more variable, depending on the toughness. Basically cook it until tender. It will be tender when you can shred it with a fork. There are always variables with venison, so allow yourself plenty of time, especially if using meat from a mature animal).

 
After ~3.5  to ~5 hours, add  carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage (hash) and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve.

Don’t forget the homemade soda bread… and Guinness… and whiskey.

Other brine recipes and/or suggested reading:

You can’t go wrong with Michael Rhulam’s recipes.

Penzey’s has a corned beef spice mix already to go -you only need to add salt and, of course, water.

Alton Brown’s Corned Beef and Hash.

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Protein – high quality meat jerky, almond butter, protein powder, tuna, hummus, hard-boiled eggs

Complex Carb – old-fashioned oats (you can pre-measure into baggies), bread-like crackers (the funky kind at your health food store), wheat pita pockets, long-lasting bread, whole wheat tortillas

Fruit – apples, oranges, bananas

Veggie – carrots, green beans (raw, washed green beans are delicious!), raw broccoli

Random: cinnamon, curry, honey, flax seed, nuts, dried fruit

Category All Its Own: DARK CHOCOLATE (for any and every occasion, duh)

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of meat dipped in maize flour, sun and wind dried, and then tightly rolled up into balls. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated small cakes to make pemmican.

Biltong came from pioneering South African forefathers who sun dried meat while traveling across the African subcontinent. Folklore has it that African tribesmen would place strips of venison under the saddles of their horses to tenderize and spice the meat! Seasoning became a blend of vinegar, salt, sugar, coriander and other spices.

The Indians and early settlers dried meat primarily from deer, elk or buffalo using salt, whatever spices they had and sun drying. As the Spanish arrived, the name evolved to charqui. Most travelers preferred to pound the charqui between large stones and boil it in water before eating. During ocean exploration and colonization, the Spanish sailors stocked the pacific islands with goats. What couldn’t be eaten would then be cut into strips and hung in their ships to air dry. When the Spanish Conquistadors invaded the Americas, they were surprised to see the natives of North America drying meat as well. Soon, the natives adopted the Spanish term, Charqui, only adding their accent; the word “jerky” first came to be.

North American Pioneers would first dry meat by hanging it on the outside of their covered wagon sun drying (2-3 days). Another method was to build a scaffold over a slow fire and smoke the strips. While the heat and smoke would complete the process in half a day, the smoking method required a stopover; it wasn’t long before awareness for disease and germs became prevalent and smoking became the norm.

Today jerky is made from thin strips of virtually any meat or from ground or chopped and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.

BACON. It very well may be my favorite thing to eat on this planet.
Biercamp, a specialty meat shop in Ann Arbor, Michigan, has the best bacon around.
Hannah and her boyfriend left New York to open up their own artisan food shop.
I admire Hannah for making the gutsy career switch from the fashion industry to running a specialty meat shop.
If you share in my affection for bacon, sausage, or jerky,
you need to swing by Biercamp, give Hannah a high-five, and eat some tasty food.
Your tummy will thank you.