Copyright
Make Jerky & Sausage at Home
By Robert Stetson
Smashwords Edition
Copyright 2016 by Robert Stetson
Smashwords Edition, License Notes
This EBook is licensed for your personal enjoyment only. This EBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
TABLE OF CONTENTS
INTRODUCTION
THE INGREDIENTS
THE TOOLS
MAKE GROUND MEAT JERKY
MAKE SOLID MEAT JERKY
DEHYDRATE FRUITS AND VEGETABLS
MAKE SAUSAGES
MAKE KOSHER READY SAUSAGE
MAKE HOT DOGS
MAKE DEEP DOGS
MAKE TURKEY / CHICKEN DOGS
ONLINE ORDERING
INTRODUCTION
I was walking around in my local mega-mart the other day, when I happened to see a large variety of beef jerky. There were a lot of brands and a wide variety of various flavors to choose from.
The thing that struck me immediately was the prices they were asking. They wanted $16 for a little bag of the stuff. I have been making my own jerky for a long time and although the stuff sold in the stores will still be standing after the next ice age, fresh jerky does taste better, believe it or not.
Jerky has the distinct advantage of lasting a very long time, yet the manufacturers not only use salt along with other spices in the making of it (which is needed to preserve the jerky), but then they put a variety of preservatives in the process to further extend the shelf life.
Another mega-mart item that startled me, was the content of the tubular meat products commonly offered in the deli-cases..
While the price of sausage is not always too high, I find that some sausage is too strong for me, with heavy sage content. Sometimes, the spices are either too heavy, or too mild.
The beauty of making your own is in the ability to make it exactly the way you like it.
Also, it’s nice to know exactly what’s in it. For those of you who are concerned about your health, you can have fresh sausage, made exactly the way you like it, without all of those additives that go into the commercially made products.
Sausages and hot dogs sold in the stores have to survive shipping followed by long weeks in the refrigerated deli case.
You will find various meat products included in this book that may enable you to widen your dietary variety, such as hamburger-dogs.
THE INGREDIENTS
The quality of the ingredients can’t be overstressed when it comes to the finished quality of your homemade meat products.
When you purchase readymade meat products at the store, they are laced with nitrates and other preservatives. Some of these preservatives and other ingredients may even be carcinogenic.
The cost of sausage, as well as jerky and dehydrated products are very high compared to the meat, vegetable and other content they contain.
Overall, with both the price advantage along with the benefit of fresher and safer ingredients, it just doesn’t make sense to buy the readymade, off the shelf products.
In addition to the quality and freshness of the product contents that you buy, whatever meats you purchase, make sure that the meats do not contain a high fat content.
While pork products tend to have high fat content, beef products can be purchased with very low fat content.
When making burger patties, an 80% lean to 85% lean meat, will enable the burger to form a more stable shape. The presence of fat makes the resulting burger patty more cohesive.
A 90% lean, or greater, will cause burgers to tend to fall apart during the cooking process.
When we are not making burgers, the reverse is true. When stuffing a sausage, or hot dog casing with meat products, keep the fat content to a minimum.
The casings are not porous, so any fat or water will tend to remain trapped inside of the tube. The best meats for stuffing the tube is 93% lean or higher.
The term “kosher” is used rather tongue in cheek, since there is no Rabi to bless it. The term here refers to the content being in keeping with Hebrew law. In this book, “kosher” means “kosher ready”.
Hot dog, bologna and burger products are precooked prior to stuffing. We don’t have the factory tools to make the creamy texture achieved in the factory products, so our products will normally look a bit different.
THE TOOLS
The tools you will need for making a wide variety of delightful meat, and other treats, is the simple purchase of a jerky-gun, some common kitchen tools and ordering some collagen casings from the Internet.
I strongly recommend the jerky gun listed
Impressum
Verlag: BookRix GmbH & Co. KG
Texte: Robert Stetson
Tag der Veröffentlichung: 26.11.2016
ISBN: 978-3-7396-8511-3
Alle Rechte vorbehalten