Need a bit of help?

Recipes. What more can one say? You killed it, you eat it. First you gotta cook it...

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Tonylange
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Need a bit of help?

#1 Post by Tonylange » Thu Apr 07, 2011 3:18 pm

G'day guys, i'm looking for a bit of help n guidance When it comes to drying meats and such for meals. I'm going away for a medieval Festival soon and i'd rather not have frozen meats n cooking n all the rest to deal with.
Any Other recipes or input that i could use would be helpful, i have an oven but i'd rather use the sun/fire. Any Ideas Guys?
To fire one lonesome arrow,
At thou's only beating heart.
To pierce thy flesh,
to kill this beast.
Tis the hunters sacred art.


Owner And Maker of: Blue Moon Archery

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terryzac
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Joined: Sun Jul 12, 2009 4:18 pm
Location: south of brizzy

Re: Need a bit of help?

#2 Post by terryzac » Thu Apr 07, 2011 3:45 pm

some recipies i have found


Pork Fluff (from Everything You Want To Know About Chinese Cooking, by Pearl Kong Chen, Tien Chi Cheng, and Rose Tseng)

1.5 lbs lean pork loin
1/4 c light (not lite) soy sauce
2 Tbsps dry sherry
1.5 Tbsps granulated sugar
2 slices ginger
4 c water
3 Tbsp oil

Trim fat from pork and cut into 1 inch chunks, put in 3 qt saucepan, add all other ingredients *except* oil. Bring to boil, turn to medium-low and cover pan. Cook 2+ hrs, til very tender and sauce reduced to 1 cup.

Remove pork to cuttingboard while still hot. Pound with rolling pin, a little at a time, to break up the meat into fine shreds. Make sure it's finely and evenly shredded.

Strain the remaining sauce thru a fine seive into a nonstick skillet. Add the pork shreds and set on high heat. Cook, stirring constantly, til sauce is dried up.

Reduce heat to medium, tossing and turning constantly, for about 30 minutes.

Whirl in the oil and ontinue to toss and turn til the shreds are fluffy and crispy. When color changes to golden, remove from heat.

Store in glass jar when completely cool. The pork fluff can be kept for several weeks.



Dendeng (Indonesian dried spiced meat) (from The Complete Asian Cookbook, 1st ed, by Charmaine Solomon) (very good book, btw, so is revised edition)


2 kb round or topside steak
5 tbsp peanut oil
2 cloves garlic, crushed
1/2 tsp finely grated ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp dried shrimp paste (trasi)
1.5 tsps salt
1 tsp sambal oelek or chili paste
6 Tbsps dark soy sauce
2 Tbsps tamarind liquid
3 tsp palm sugar or substitute

Cut steak into 2" slices. Heat oil in large pan and fry the garlic, ginger, spices and shrimp paste for a minute or two, then add everything else *except* sugar. Add emat and fry, stirring, til meat is coated with spice mixture. Reduce heat, cover pan, and let cook over very low heat for 30-35 min, stirring occasionally. At the end of this time the liquid should be almost dry. Uncover, add sugar, and stirr to dissolve. Turn the meat in this mixture over medium heat til liquid has evaporated, but do not let it burn. Remove pan from heat and spread the meat in an oven dish in a single layer. Put into a 250 F oven for 30 minutes. Turn pieces of meat and continue cooking in oven for 20-30 more minutes. Meat should be very dark brown but not burnt, and the oil should come out from the meat and be visible at the edge of pan. Cool and store airtight. Can be kept for a long while without spoiling.

another method

"Potted meat or meat potting began as a way to preserve meat prior to the advent of refrigeration. When people slaughtered their own animals, the amount of meat produced was usually much more than could be eaten before the meat began to rot. People evolved a number of methods for saving this extra meat for later, such as dry curing and smoking. Potting meat was another means of storing food, and that old tradition lives on today in several commercial brands.

Early potted meat usually involved the meat of one animal only, most commonly pork. Meat might be ground, or not, and then cooked. The fat was saved and poured onto and around the meat, usually in large jars, and the fat would help keep the meat from decomposition. Some cooks added spices to the meat, or made sausage patties from it, so the preserved meat had more flavor. As much meat as possible was pressed into the jars so that they formed a compressed, relatively soft end product, similar to pâté."
http://www.wisegeek.com/what-is-potted-meat.htm

"Meat potting is preserving meat in it's own grease in a large crock pot. This is how we did it. Early in the morning Dad killed a pig and started cutting it up. He gave the pieces to Mom who had the wood stove in the kitchen hot and ready to cook. She started frying the pork and prepared the 10 gallon crock pot. This pot was about 18 inches in diameter and 24 inches deep. Mother washed it, and got it just as clean as she could get it. As the pork fried, it gave off lots of grease. She took some of this very hot grease and poured it into the bottom of the crock, sealing and sterilizing the bottom. Then she put the meat she had just finished cooking down onto this grease.

As she continued to cook throughout the day she added the well fried meat and covered it with the hot fat that came from the cooking process. By the evening the pig was all fried up and in the pot, covered over with a nice layer of lard that had hardened. As the days passed by, we dug down into the lard to where the meat was, pulled out what we needed, and put it in the frying pan. We cooked it a second time to kill any bacteria that could have possibly gotten into it. Doing this not only re-sterilized the meat for eating, but melted off all the excess fat. The meat was taken out of the pan and the fat was poured back into the pot to seal up the hole we had just made getting the meat out."
http://waltonfeed.com/old/old/pot.html

hope thie helps

terry

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Tonylange
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Re: Need a bit of help?

#3 Post by Tonylange » Thu Apr 07, 2011 4:45 pm

Wow Terry, mate thats alot of help... although some isn't going to be helpful Potting for instance
but i may give that fist one a try. Got any for venison?
To fire one lonesome arrow,
At thou's only beating heart.
To pierce thy flesh,
to kill this beast.
Tis the hunters sacred art.


Owner And Maker of: Blue Moon Archery

User avatar
terryzac
Posts: 492
Joined: Sun Jul 12, 2009 4:18 pm
Location: south of brizzy

Re: Need a bit of help?

#4 Post by terryzac » Thu Apr 07, 2011 4:49 pm

have a look at this site. might help
http://paleoplanet69529.yuku.com/forums ... g-tools--m

terry

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