If you like your Jerky, there is nothing better than making your own. Not only will you save a lot of money, with a small amount of meat you can make enough of a supply that will last. The only problem you will find is that it will become so addictive that you will just want more.
With the Nesco FD-28JX Dehydrator Kit you can get what you crave for at a much quicker time and start enjoying your fine home made jerky with flavours you wish to try. Continue reading →
The what is ‘meat’ question is fast becoming a controversial topic.
Plant-based food production with the scope of meat substitution is gaining momentum but the question of “can it be called meat” has stirred up a lot of discussion.
More and more supermarket shelves are now displaying these alternative foods as the consumer demand generated for these meat like products is growing.
These products are now causing a storm with regard to the definition of what is meat and how they should be labelled, in particularly in the United States. Continue reading →
Meat Industry Technology That Can Improve Trust
You may not know it but meat is just another product that is caught up in the fake counterfeiting industry with the trade worth billions of dollars world wide.
Meat and in particular beef that consumers purchase is sometimes labelled incorrectly and not from its original source. This happens mainly in overseas markets but can happen in your home country as well.
Australian beef has been quite susceptible to this criminal act but now with technology the industry is hoping to combat the problem.
So how can this work?
Continue reading →
Chef Ages His Steaks In Logs Of Butter
Yep…you heard that right.
A trendy first class respected chef in Denmark at the Marienlyst Strandhotel is using his unique method to age his beef in butter.
After Chef Casper Stuhe Sobcyk (instagram) prepares the meat he then submerges the cut into a bath of softened butter and then allows it to rest and age for a specified time that meets his requirements. Chef Casper states that he leaves the meat ageing for at least 30 days. The meat is in-cased in a thick coat of butter and has an appearance of a large yellow cocoon. Continue reading →
Using Wood For Smoking Meats
A unique but not new way to bringing out the robust flavours of our meats is by smoking. It is important to select the best meat smoker and deciding which fuel option, charcoal, electric or gas, works best for you. Smokers are fuelled by various methods by either propane gas, electricity or traditional charcoal briquettes. Any of these fuels in turn, heats wood and generates the desired smoke.
The amazing flavouring results from smoking are revealed with the wood types and wood size selections that are available in the market place. Continue reading →
Gourmet Ketchup Sauces To Tantalise Your Taste Buds
Ketchup, ketchup, ketchup…. my must have condiment when ever I have my meat. My wife tells me that I would die without it…I just love it.
Just because of Summer, it doesn’t mean that you can’t enjoy ketchup at any time. I know, because I do. Burgers, hot dogs, and steaks are great with this top-selling condiment, it’s actually No. 3 in the US, after mayo and salsa, and well used everywhere in the world. In Australia there have been many a debate at dinner tables and bbqs alike as to what we actually call it…Tomato Ketchup or Tomato Sauce…Whatever the preference, it is never far from the table at any time. Continue reading →
Water Buffalo Meat – Another Healthy Protein
There are four major uses for Water Buffalo worldwide: meat, milk, other by-products such as hides and horns, and as draught animals in certain countries. I will be focusing on the meat side and briefly explain the health benefits that this animal brings to the table as a meat protein source.
Being a very lean meat, in the nutrition industry, Water Buffalo meat is known for its nutritional qualities. It has been discovered, according to a study performed by the Food Technology Institute of the INTA Castelar, for having higher levels of Omega 3, a fatty acid that is commonly found in marine and plant oils which is a polyunsaturated fat that is known to lower triglycerides in our bodies. Because of its nutritional qualities many health conscious consumers are looking for foods where fat and cholesterol can be be avoided or reduced. Continue reading →
How To De-Bone And ButterflyA Leg Of Lamb
Opening up a lamb leg so that it is flat, is just another mastery technique that butchers use to create what’s called a Butterflied Lamb Leg. With a flattish piece of lamb we can get marinades to infuse into the meat muscles better and just create another fine gourmet dish and meal.
Once the boning is mastered it is just a matter of finding marinades to experiment with and develop tasty meals for any occasion.
I have added images with step by step instructions on boning and butterflying your own leg of lamb. All you need is a good sharp knife and a steady cutting board and you’re away. I suggest reading the whole instructions first and then tackle the task. Continue reading →
Sous Vide Cooking
If you’re not familiar with sous vide, it’s a cooking method that suspends a plastic bag with sealed ingredients into a water bath that’s held at a precise temperature. This great appliance called, The Anova Precision Cooker heats the water to your set temperature and then circulates the water for an even cooking process. The food gradually gets brought up to the exact desired temperature, and eliminates the risk of overcooking.
Sous vide has been a long time cooking method by professional chefs and high-end restaurants, using full-sized water bath units that typically cost hundreds and hundreds of dollars, at the very least. That’s why foodies have been excited over products like the Anova, which finally bring sous vide cooking to you at home in your own kitchen.
Sous Vide is certainly not new, but to be able to do it at home is like a new generational slow cooking without so much mess that gives a consistent finished product every time. Continue reading →