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Archive for Meat & Poultry

TIP OF THE DAY: Homemade Hot Dog Rolls (Or Buns, If You Insist)

Hot Dogs & Buns

New England Style Hot Dog Rolls

New England Hot Dog Pan

Slotdogs

[1] Classic hot dog rolls have tapered edges (photo courtesy Murray’s Cheese). [2] New England-style hot dog rolls have straight edges, which get crisp when toasted (photo courtesy King Arthur Flour). [3] A New England hot dog pan (photo courtesy USA Pan). [4] Woo hoo: Slotdogs (photo courtesy Gadgetify).

 

Following up on yesterday’s homemade hamburger roll recipes, today we present the hog dog roll recipes from King Arthur Flour.

Hot dog is an American term for what initially was called a frankfurter, a style of sausage favored in Frankfurt, Germany. It was brought to the U.S. by German immigrants in the 1880s. Here’s the history of hot dogs.

While any hot dog or hamburger dough recipe works in any hot dog pan, you do need special baking pans to shape the rolls.

First decide if you want to make rolls with classic rounded edges (photo #1) or the straight-edge New England style (photo #2).

We prefer the latter, because it’s also the classic lobster roll style (lobster rolls originated in New England); and perhaps more importantly, the straight edges get crisp when toasted.

Next, decide on the size of the pan. We vote for the larger, 24-bun size. If you won’t use all of them, freeze the rest.

Take a look at:

  • New England Hot Dog Pan (makes 8 rolls with straight sides)
  • Classic Hot Dog Pan (makes 24 rolls or 18 rolls)
  •  
     
    RECIPE #1: CLASSIC HOT DOG ROLLS

    This classic recipe can be used for hot dog or hamburger rolls.

    An egg wash places a shiny glaze on the rolls.
     
     
    RECIPE #2: BUTTERY HOT DOG ROLLS, NEW ENGLAND-STYLE

    While not exactly brioche, this recipe produces very buttery buns—also great for lobster rolls.

    Speaking of which: here are 20 other uses for hot dog rolls.
     
     
    RECIPE #3: NEW ENGLAND STYLE HOT DOG ROLLS

    Don’t want the extra butter of recipe #2?

    Whether you want your rolls classic- or New England-style, try this recipe.

    It’s different from recipe #1, in that it adds potato flour and an egg to enrich the dough. Recipe #1 uses the egg in an egg wash, to glaze the rolls; and only all-purpose flour.
     
     
    SLOTDOGS: ADD SOME PIZZAZZ TO YOUR DOGS

    While looking at hot dog pans, we came across SlotDogs (photo #4), a device that makes criss-cross cuts in the dog before grilling.

    They’re easy to make with the special Slotdog cutter.

    Kids may think they look like dragon scales; we just enjoy the geometrics.

    In addition to looking way cool, the cuts allow the smoky grill flavor to penetrate more deeply, and enables the juices to caramelize the edges.

    Plus, as with penne rigate and other pasta shapes with ridges, the toppings cling better, too.
     
     
    BUNS, ROLLS AND BISCUITS: THE DIFFERENCE

    We use the word roll instead of bun to denote hot dog-specific bread.

    There is no official difference: Both are single-serve breads, and the FDA only stipulates that buns and rolls weigh less than one-half pound (as opposed to loaves of bread, which must weigh one pound or more).

    Manufacturers and retailers use whichever term they want. However, the American Institute of Baking uses this distinction (but good luck getting people to change the words they use):

  • Rolls is the term generally used for individual breads that hold a filling—either pre-filled like cinnamon rolls or sandwich bread like Kaiser rolls. The notable exception is hot cross buns, which are filled with currants or raisins and thus should be hot cross rolls. However, the first recorded use of the term “hot cross bun” appears in 1733, when there was no distinction.
  • Buns typically do not contain a filling, but can be eaten plain, with a spread (butter, jam), or used as a sop, i.e., to wipe up a liquid food: gravy, sauce, soup, stews.
  • Bunne was the word used in Middle English. The use of roll to describe a small bread came much later. The oldest reference we could find is to Parker House rolls, in 1873.
  • Biscuits use a different leavening. Biscuits use baking powder to rise; buns and rolls use yeast.
  • Texture: Rolls can be hard (crusty) or soft, buns are soft, and biscuits are pillowy soft (from the baking powder).
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    FUN HOT DOG RECIPES

  • Bacon Cheese Dogs
  • Cubano Dog
  • Gourmet Hot Dogs 1
  • Gourmet Hot Dogs 2
  • Italian Hot Dogs
  • Mini Corn Dogs
  • Tater Tot Hot Dog Skewers
  • Top 10 Hot Dog Toppings
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    TIP OF THE DAY: Teriyaki, Beyond Japanese Food

    Teriyaki is a Japanese cooking technique in which foods are broiled or grilled with a glaze of mirin*, saké, soy sauce and sugar†.

    Proportions vary according to recipe: You can create a more sweet or more savory sauce, a thicker or a thinner sauce. Here‘s a basic teriyaki sauce recipe.

    The alcohol in the glaze gives a luster (teri) to the grilled (yaki) protein; the brown color comes from the caramelization of the sugar.

    Proper preparation of teriyaki involves repeated applications of the sauce during the latter stage of cooking, until the sauce thickens and acquires luster (the meat or fish can also be marinated in the teriyaki sauce up to 24 hours before cooking).

    While some Americans grilling the meat and then pour on the sauce, this does not produce the same results.

    The addition of garlic, ginger, sesame seeds and/or and chiles to teriyaki may be tasty, but is not traditional. The bottled teriyaki sauces that contain them are actually versions of the spicier Korean bulgogi sauce, which features garlic and hot chiles.

    Teriyaki dishes are served with steamed white rice, which is made flavorful with the excess sauce. The dish is often garnished with chopped scallions (green onion).

    While chicken teriyaki seems to be the most popular in the U.S., it isn’t even on menus in Japanese.

    Instead, the authentic teriyaki protein of choice is fish, such as mackerel, marlin, skipjack tuna, salmon, trout, yellowtail and sometimes, squid.

    ________________

    *Mirin and saké are types of rice wine. Both are fermented from rice, but mirin has a lower alcohol content and higher sugar content (as an analogy, thing of sweet and dry vermouths). If you have saké but no mirin, make a mirin substitute by adding a half teaspoon of sugar to the saké, and warm it slowly to dissolve the sugar.

    †Modern American substitutes include honey for the sugar and other alcohol for the saké (e.g. bourbon, vodka).
    ________________

    THE HISTORY OF TERIYAKI

    Most of the modern Japanese dishes familiar in the U.S. first appeared during Japan’s Edo period (1603 to 1867), an era characterized by stability and economic growth. That included exposure to new ingredients from abroad, which gave rise to new styles of cooking.

    Food historians believe that teriyaki was created in the 17th century, one of a number of new dishes using roasted or grilled fish and meat. The special sweet-and-savory glaze distinguished teriyaki from other grilled dishes.

    With the proliferation of Japanese restaurants in 1960s America (thanks to the 1965 Immigration & Nationality Act, which enabled many more Asians to emmigrate), teriyaki dishes became popular [source].

    To cater to American tastes, beef, chicken, lamb, pork, salmon and tofu with vegetables were offered instead of the traditional varieties of fish.

    More recently in the U.S., fusion cooking has engendered teriyaki burgers, meatballs and other variations; and teriyaki sauce is used as a dipping sauce and a marinade ingredient (more about this in a minute).

    In fact, the concept of a discrete teriyaki sauce (as opposed to a glazed fish dish cooked teriyaki [grilled] style) is believed to have originated in Hawaii, among Japanese immigrants. Local pineapple juice was incorporated, not just for flavor: It’s enzymes also help to tenderize the meat.

       
    Homemade Teriyaki Sauce

    Chicken Teriyaki

    Beef Teriyaki With Salad

    [1] Homemade teriyaki sauce (photo courtesy Olive This). [2] Classic chicken teriyaki with a not-so-classic side of sautéed bok choy. Here’s the recipe from Chowhound. [3] A fusion “steak and salad”: beef teriyaki bowl (photo courtesy Glaze Teriyaki).

     
    According to a history on Leaf TV, “there is apparently no official teriyaki sauce history, and the term refers rather to the aforementioned cooking method, and applies primarily to the preparation of fish, such as mackerel, salmon, trout and tuna.”

    TERIYAKI ON TREND

    Teriyaki was part of the first wave of Asian flavors to find a foothold here (source).

    Modern trends find teriyaki in all sorts of comfort food, from burgers and meatballs (try a meatball bánh mì sandwich) to grain bowls.

    Flavor And The Menu, a magazine that shares national restaurant trends for chefs and restaurateurs, notes dishes like these popping up nationwide:

  • Chicken Teriyaki Bowl: Grilled chicken with snow peas, onions, carrots, broccoli and rice; topped with teriyaki sauce (at RA Sushi, multiple locations). See the teriyaki bowl ideas below.
  • Fish Teriyaki Bowl combines wild mahi-mahi with tropical salsa, macadamia nuts, and lemongrass teriyaki sauce (at Tokyo Joe’s in Colorado).
  • Hawaiian-Style Meatballs with roasted pineapple, modernizing the teriyaki sauce by introducing coconut milk (from R&D chef Andrew Hunter).
  • Mexican Mash-Ups: tacos and burritos with teriyaki-seasoned fillings. Teriyaki Chicken Tacos, at Da Kine Island Grill in San Jose, combine chicken teriyaki, tomatoes, green onions and a fiery mango sauce.
  • Prime Teriyaki Tenderloin Bites with scallions and orange supremes (at Metropolitan Grill, Seattle).
  • Teriyaki Burgers, brushed with teriyaki sauce, served with teriyaki mayo (at Hotel Monaco | DC, photo #5).
  • Teriyaki Chicken Sandwich: grilled chicken breast, teriyaki, grilled pineapple, melted Swiss, lettuce, tomatoes and mayo (at Red Robin, multiple locations).
  • Teriyaki Lamb Pops with spicy apple-pepper jelly (at Share Kitchen & Bar, Williamsville, NY).
  • Teriyaki Meatball Hero: Teriyaki meatballs, Asian slaw and kimchi on a baguette with fresh basil or mint leaves, sliced jalapeño and scallions (at THE NIBBLE offices).
  • Teriyaki Peppercorn Shrimp with sun-dried pineapple (at Angelina Café, NYC).
  • Wings: Chicken Wings In Whiskey-Teriyaki Sauce (at The Comedy Zone in Greenville, NC), Wasabi Teriyaki Wings (at John & Peter’s Place, New Hope, PA), Maple-Bacon Teriyaki Wings (at Preston’s, Killington, VT), Sesame-Pineapple Teriyaki Wings (Dry Dock Bar & Grille, Norwalk, CT).
  • Other Meat Snacks: teriyaki-glazed meatballs, ribs, lamb riblets and skewers.
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    Teriyaki Meatballs

    Teriyaki Burger

    [4] Teriyaki meatballs (here’s the recipe from Mom On Time Out). [5] Teriyaki meatball at Dirty Habit | Hotel Monaco | D.C.

     

    BUILD YOUR OWN TERIYAKI BOWL

    Mix and match:

  • Teriyaki-style fish or meat of choice
  • Grain of choice
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    For The Salad

  • Salad of choice: mesclun, Asian cabbage slaw (recipe), other greens of choice
  • Bell pepper
  • Carrots (shredded if possible)
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Edamame, shelled
  • Onion, sliced
  • Peas: spring peas (shelled), snow peas, sugar snap peas
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    Dressing

  • Ginger Dressing
  • Japanese Restaurant Salad Dressing (recipe below)
  • Mint cilantro vinaigrette
  • Miso salad dressing
  • Nobu’s sashimi salad dressing
  • Rice vinegar sesame oil vinaigrette.
  • Wasabi-passionfruit dressing
  • Yuzu dressing
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    Garnish

  • Chopped scallions
  • Sesame seeds (ideally toasted)
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    Love that textured, orange salad dressing at Japanese restaurants?

    It’s easy to make at home:

    Ingredients

  • 3 carrots, peeled and cut into chunks
  • 1 two-inch piece fresh ginger root
  • 1 tablespoon soy sauce
  • 1/4 cup white wine vinegar or rice vinegar
  • 1/4 cup orange juice
  • 2 tablespoons peanut oil
  •  
    Preparation

    1. PLACE all ingredients except the oil in a blender. Process until liquified.

    2. ADD the peanut oil and pulse a few times to combine.

      

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    TIP OF THE DAY: More Modern Surf & Turf Ideas … Plus Spring Peas

    National Surf & Turf Day falls on February 29th. Why would anyone choose to celebrate this tasty holiday only once every four years?

    That honor should go to, say, National Chocolate Covered Cashews Day, which happens to be today’s holiday (April 21st). Or how Kitchen Klutzes of America Day (June 13th), or Cheese Sacrifice Purchase Day (July 29th)?

    So today, we’re featuring some novel approaches to surf and turf.

    On THE NIBBLE alone, we have obvious and not-so-obvious recipes:

  • Beef Carpaccio & Anchovies
  • Broiled Seafood With Beef Jerky Garnish
  • Clam Chowder With Bacon
  • Filet Mignon With Lobster Topping
  • Ham & Biscuits With Seafood Gravy
  • Modern Surf & Turf (18 recipe ideas)
  • National Surf & Turf Day (5+ recipe ideas)
  • Raw Scallops With Steak Tartare Or Bacon
  • Salmon BUrger With Bacon
  • Seafood Cobb Salad
  • Sea Urchin & Roast Beef Rolls
  • Surf & Turf Burgers
  • Surf & Turf Sushi & More (18 recipe ideas)
  • Surf & Turf Bloody Mary
  • Surf & Turf Eggs Benedict
  • Veal Osso Bucco On Tuna Sashimi
  • Vietnamese Pancakes With Shrimp & Pork
  • Wiener Schnitzel Surf & Turf
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    Not to mention, Surf & Turf Pizza (clams or shrimp with pepperoni) or skewers (any meat, any shellfish).

    Our latest dish in the collection:

    RECIPE: SQUID & SPRING PEAS

    Who’d have thought of combining squid and bacon with fresh spring peas and fresh mint? Catalan chefs, with bounties of fresh squid pulled from the Mediterranean.

    This recipe is from Executive Chef Jaime Chavez of Sirena Cucina Latina in San Diego (which alas, closed in February).

    It’s a traditional Catalan starter from the chef’s mother, and is one of the restaurant’s best sellers.

    “[Mother] taught me that the best dishes are made from simple flavors, and when we respect the products, they give us back the very best of them,” notes Chavez.

    While Chef Jaime didn’t intend to create “surf and turf,” we’re always seeking new ways to extend the original concept of filet mignon and lobster tail, christened Surf & Turf (here’s the history of Surf & Turf).

    This is an easy recipe; the most demanding parts are slicing the squid and cooking the bacon.

    The season for fresh spring peas is short, so don’t bookmark this for “later.”

    Ingredients For 4 Servings

  • 8 each squid tubes and tentacles
  • 1½ cups fresh English peas, shelled
  • 1 teaspoon chopped garlic
  • ½ cup sliced celery
  • ½ cup sliced fennel
  • 3 tablespoons crisp bacon
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Champagne vinegar (substitute white wine vinegar)
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • Optional garnish: edible flowers
  •  
    Preparation

    1. SAUTÉ the squid and garlic in olive oil in a hot pan. Cut the squid into rings.

       

    Squid Salad With Spring Peas

    Shelled Peas

    Raw Squid

    Grilled Bacon

    Fennel Bulb

    [1] Squid, bacon and spring peas unite in a vinaigrette (photo courtesy Chef Jaime Chavez). [2] Just-shelled spring peas (photo courtesy The Chef’s Kitchen). [3] Raw squid (photo courtesy Williams-Sonoma). [4] Fennel (photo courtesy Burpee).

     
    2. ADD the peas and season with salt and pepper. Then add the vinegar and mint.

    3. REMOVE from the heat and add the celery, fennel and bacon. Garnish as desired and serve (the edible flowers add another touch of springtime).
     
     
    Here are more ways to use spring peas.

     

    Spring Peas

    Snow Peas

    Sugar Snap Peas

    The three types of green peas. [5] Spring peas (photo Hannah Kaminsky). [6] Snow peas (photo AllWomensTalk.com). [7] Sugar snap peas (photo Good Eggs).

     

    SPRING PEAS, ENGLISH PEAS OR GARDEN PEAS?

    Spring peas, English peas and garden peas are three are names for the same thing. All can be eaten raw or cooked.

    Three types of green peas:

  • Spring peas (Pisum sativum var. sativum, photo #5), also called English peas and garden peas, which must be shelled to be edible (although some people do cook the stringless varieties).
  • Snow peas (Pisum sativum var. saccharatum, photo #6), called “Chinese pea pods” by some consumers, which are edible flat pods with tiny peas inside.
  • Snap peas (Pisum sativum var. macrocarpon, photo #7), also called sugar snap peas, plump edible pods with smaller peas inside.
  •  
    Peas (Pisum sativum) are native to the Mediterranean basin. They grew wild and were one of the earlier vegetables cultivated at the dawn of agriculture in the Neolithic Era, beginning about 12,500 years ago.

    Having said that, pea pods are botanically a fruit, since they are pods that contain seeds, and the pods developed from the ovary of a flower.

    Peas, beans and lentils are all legumes with seeds that grow in pods. It’s easy to distinguish them by their shape:

  • Dry beans are oval or kidney shaped.
  • Lentils are flat disks.
  • Peas are round.
  •  
    Legumes are members of the botanical family Fabaceae, which also includes alfalfa, carob, licorice, peanuts and the sweet pea garden plant.
     
    Peas are sweet but can get starchy soon after harvesting. The fresher, the better.

     
    HOW TO BUY & STORE FRESH PEAS

    For the best flavor, choose small peas. They’re younger, sweeter and more tender than large ones. Look for medium-size pods that are firm and green, with no yellowing. Break open a pod and check the peas. They should be small, bright green and firm. Taste the peas in the pod: They should be tender and sweet.

    Freshness counts. As with corn, once picked the peas’ high sugar content begins to convert to starch. Don’t pay for mature peas. You might as well use frozen peas.

    Don’t pay extra for shelled peas. You don’t know how fresh they are; and since you aren’t shelling peas day in, day out, it’s a fun activity.

    Storing Fresh Peas

  • Store the pods in the crisper drawer of the fridge in a plastic storage bag. Use them within two days.
  • Once the peas are shelled, the best way to store them is to freeze them. First, blanch the peas for a minute in boiling salted water. Then shock them in an ice-water bath to stop the cooking and maintain their bright color. Drain and freeze them in freezer storage bags for up to six months.
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    TIP OF THE DAY: One-Pan Main & Side

    Our pots and pans don’t go into the dishwasher: They need to be hand-washed.

    While hot sudsy water and a Scrub Daddy do the job, we wouldn’t overlook the opportunity to save our manicure.

    So we were all ears when Good Eggs sent us this recipe to cook the main and the side in one dish. Home cooks have been doing this for years—but not the cooks in our family.

    With great enthusiasm we made this recipe, and then ordered a couple of books on one-pan cooking to see how we could make kitchen life easier (recommendations below).

    RECIPE: LAMB & ZUCCHINI WITH GREEK ACCENTS

    We love lamb and Greek cuisine with its accents of lemon and mint, so we didn’t wait to try it. In 30 minutes, we were ready to dig in.

    Ingredients For 2 Servings

  • 2 lamb chops (we used two per person)
  • Salt and pepper
  • Olive oil
  • 1 pound zucchini, cut into 1-inch chunks
  • ½ cup plain yogurt
  • 1 garlic clove, ground to a paste
  • ½ lemon, juiced
  • 1 handful mint, roughly chopped (substitute basil)
  • 1 to 2 tablespoons red wine vinegar
  • Flaky salt
  •  
    Preparation

    1. SALT and pepper both sides of each lamb chop and set aside. Add about ½ cup olive oil to a cast iron pan and heat over high. When the oil is hot (almost to the point of smoking), carefully add the zucchini in one layer and cook on high heat until browned, flipping so both sides are crispy and deeply golden-brown.

    2. USE a slotted spoon to remove the zucchini from the pan; place on a plate and set aside.

    3. COMBINE the yogurt, garlic, lemon and a tablespoon of the mint in a clean bowl. Add salt and pepper to taste. Set aside.

    4. POUR off some of the oil from the zucchini pan, leaving a thin layer on the bottom. Turn the burner to high. When the oil is hot, add the chops and cook for about 4 to 5 minutes on each side. Check for doneness—you want it still a bit pink in the middle.

    If the chops sear before the meat cooks through, pop the pan into a 400°F oven until they are cooked to your liking. For medium-rare, the temperature should be 145°F on a meat thermometer.

    5. FINISH the zucchini: Sprinkle with the red wine vinegar, add the rest of the mint, and a few pinches of flaky salt to taste. Arrange the chops and the zucchini on a platter and serve with the yogurt sauce.

     

    One Pan Cooking

    One Pan & Done Cookbook

    One Pan Wonders Cookbook

    [1] Lamb chops and zucchini, a one-pan dinner (photo courtesy Good Eggs). [2] One Pan & Done, an oven-to-table cookbook. [3] One-Pan Wonders for casserole, Dutch oven, pan, skillet and slow cooker.

    ONE-PAN COOKBOOKS

  • One Pan & Done: Hassle-Free Meals from the Oven to Your Table
  • One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two
  • One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker
  • Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven
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    TOP PICK OF THE WEEK: Jeff’s Famous Jerky

    We’ve had Top Pick jerkys before, but they are few and far between. Even small-batch artisan brands can be too tough for us, and/or leave remnants of gristle.

    Not so with Jeff’s Famous Jerky. Each variety we tried was melt-in-your-mouth tender, with exquisite flavor. When you can say jerky has exquisite flavor, you know you’ve hit the motherlode.

    Jeff’s Famous Jerkey, of Mission Viejo, California deserves to be famous, especially for its eye-opening bacon jerky. Bacon or beef, the meats are marinated in deep, layered marinades.

    Jeff’s produces more than a dozen flavors (below).

    The beef jerky has lower sodium than most brands, with no added MSG or nitrates. The bacon jerky has less sodium than pan-fried bacon.

    The only caveat with jerky in general is that it’s high in sodium (don’t buy it for anyone on a salt-restricted diet).

    But it’s almost fat free, and it’s solid protein: One ounce has about 23% of one’s daily value of protein. Before we continue, check out:

    TRENDS IN JERKY

    And America wants more of this high protein, low-fat, grab-and-go snack that’s naturally gluten-free*.

    America’s consumption of meat snacks has increased by 18% over the past five years, according to recent data from The NPD Group, a market research company.

    House-made jerky can be found more and more on the menus of fine casual restaurants.

  • At Pakpao Thai in Dallas, the Salty Thai Jerky is one of the top-selling shareable starters, paired with a crisp lager or pilsner. The Massaman Curry jerky pairs well with wheat beers.
  • The Greenhouse Tavern in Cleveland, makes a jerky plate which includes smoked andouille jerky, pork curry jerky, black pepper beef jerky, dehydrated maple syrup and sriracha chips.
  • At Chapter One restaurant in New York City, house-made jerky is used to garnish for duck wings and Bloody Bull cocktails (a Bloody Mary with added beef broth).
  •    

    Jeff's Famous Bacon Jerky

    Jeff's Famous Maple Bacon Jerky

    [1] Oh so delicious: Jeff’s Maple Brown Sugar Jerky. [2] Hot and sweet: Jeff’s Honey & Jalapeño Jerky. (all photos courtesy Jeff’s Famous Jerky).

     
    Jeff’s Famous Jerky is so tender and tasty, you can bring it to the dinner table and pair it with fine foods.

  • We really enjoy it with oysters on the half shell, and with ceviche or pan-fried scallops.
  • You can lie it across or at the side of a protein, crumble it on top as a garnish, or mix it into other dishes like vegetables and pasta.
  • Consider Spaghetti Carbonara (which has bacon in the recipe), Fettuccine Alfredo (bacon is a delicious addition to the cream sauce), or pasta simply tossed with olive oil, bacon jerky and shaved Parmesan cheese.
  • With beer or a hearty red wine, it’s a natural.
  •  

    Jeff's Famous Beef Jerky

    Jeff's Famous Beef Jerky

    Jeff's Famous Jerky Maple Bacon

    [3] Jeff’s beef jerky. [4] and [5] Packages of Jeff’s Jerky.

     

    JEFF’S FAMOUS JERKY VARIETIES

    Jeff’s makes so many flavors of delicious, tender jerky that you won’t know where to start. (We suggest a build-your-own mixed box.)

    The flavors are variously spicy, sweet, hot, and combinations thereof. More importantly, they are clean, clear and natural, beautifully layered to imbue the meat with complex flavors.

    All are hormone-free, without added MSG or preservatives, made from American meats.

    Bacon Jerky Varieties

  • Honey Brown Sugar
  • Honey Jalapeño
  • Maple Brown Sugar
  • Sweet Cinnamon Roll
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    Beef Jerky Varieties

  • Black Pepper Sea Salt
  • Cajun Style
  • Cranberry Jalapeño
  • Habanero Heatwave
  • Jalapeno Carne Asada
  • Korean Barbecue
  • Orange-A-Peel
  • Old Fashioned Original
  • Pacific Red Hot
  • Sriracha Ghost Pepper
  • Sweet & Smokin’ BBQ
  • Sweet Teriyaki
  •  
    GET YOURS NOW!

    Single-flavor packages are $6.99 at JeffsFamousJerky.com. The beef packages contain 3 ounces of jerky; the bacon packages have 2 ounces.

    Build-your-own variety packs offer a 20% savings; and there are gift boxes with personalized notes.

    For Easter treats, tie a ribbon through the punch hole on top of the bag, and maybe add some bunny stickers.

     
    SOME JERKY HISTORY

    The word jerky comes from the Quechua language of the Incas, who called their dried meat “charqui.” But they were hardly the first people to make it.

    Neither were Homo sapiens, we can deduce. Homo erectus emerged 1.5 million years ago, and evidence found five years ago in a South African cave suggests Homo erectus that built campfires.

    The remains of animal bones and plant ash could be dated to a million years ago. [source]

    By the time Homo sapiens emerged, 195,000 years ago, man had been enjoying barbecue, and by extension jerky, for some time.

    Drying food is one of the first three food preservation techniques, along with salting and, in northern climes, packing with snow in ice caves or cellars.

    Meat dried over a smoky fire is protected from egg-laying insects and multiplying bacteria (they need moisture to live). Cutting it into thin strips makes it easier to chew.

    All the fat is trimmed from the meat because fat doesn’t dry. The dried meat could (and can) then be stored for long periods of time without refrigeration.

    While the prehistoric method of drying the meat was used by other ancient peoples, it was not known in Europe.

    The first visitors to the New World found Native Americans making jerky† from the meat of any animal they hunted (that which wasn’t consumed immediately).

    In addition to helping early colonists stave off starvation, later pioneers who headed west quickly learned to make jerky. It was easy to transport, and was an important, high-protein addition to their diet.

    The meat for jerky could be anything from buffalo to whale. Today jerky can be found in proteins as common as turkey, tuna and salmon, to exotics such as alligator and ostrich.

    Today’s jerky eaters have the luxury of enjoying it as a snack rather than a necessity. We also have the pleasure of using tender cuts of meat marinated in a variety of spices, salt and/or sugar—seasonings that were not available to most ancients jerky-makers.

    Modern jerky is dried in low-heat smokers, as opposed to the ancient technique of hanging strips of meat racks to dry in the hot sun. (The campfire could hold only so much.)

    If your only experience with jerky has been dry and tasteless jerky, you deserve some of the good stuff.
    ________________

    *Some brands or flavors within brands may use soy sauce or other glutinous ingredient in the marinade.

    †The pemmican you may have read about in tales of early America was dried meat mixed with dried berries and rendered animal fat. It was invented by Native Americans and used extensively by immigrants in the fur trade. Many years later, it served as a high-calorie food for Arctic and Antarctic explorers such as Robert Falcon Scott and Roald Amundsen.

      

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