Throughout history people have made beef jerky for food and storage and necessities. There have ben lots of new methods developed such as freezing chemicals etc to the process of beef jerky.

People still love the taste and ease of beef jerky original which is generally made from beef but has been recently enhanced by other flavours like camel.

As it happens jerky must have the fat and moisture removed, because of this jerky is in general a source of protein. These great benefits are sometimes offset by the chemicals added by during manufacturer of jerky.

For Making your own health jerky follow these steps

1. Choose your meat, save your time with lean beef cuts, this is the easiest way to good jerky.

2. Cutting the beef into strips less than 3.2 mm thick (1/8 ich) will give you the best results

3. Make slicing easy partly freeze your meat and make cleaner cuts.

4. Trim all the fat because this does not freeze and can turn bad which will ruin your effort.

5. Use a marinade made from vinegar and sea salt (use ingredients of your choice) and put in your fridge for 6-23 hours allow the meat to absorb the flavours.

6. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.

7. Dehydrate the meat by leaving gaps between the slices for air flow. In dehydrators use non stick spray on the racks. In an oven set it at 70 c allowing preheating. In the oven its not meant to cook only get rid of the fluid by evaporation.

8. You need to watch and keep checking the consistency of the meat this will take between 6 and 24 hours.

9. When finished Put your jerky in bags and keep it in either a fridge or a freezer until eating.

For best results eat your home made beef jerky within one week. But don’t forget you can save some time because there are some companies that use traditional methods to produce their jerky.

First and foremost, the peanut butter and jelly sandwich tastes great. There are not too many combinations that are better than peanut butter and jelly on bread. When you combine these three ingredients, the taste is to die for!

Speaking of ingredients, you do not need much to make a peanut butter and jelly sandwich. As mentioned above, if you add bread, you can have yourself a great snack in no time at all. Which leads to another benefit: it only takes a few minutes to make a peanut butter and jelly sandwich. For this reason, parents are always making this treat for children.

All in all, the peanut butter and jelly sandwich has been popular for many years. If you are in search of a great snack that does not take a long time to make, the peanut butter and jelly sandwich is right for you. With three ingredients, you can have a sandwich ready for your consumption within a matter of minutes.

The hotness of sauce is measured in Scoville Units (SHU.) It is a count of the number of sugar water drops required to completely neutralize the flavor of a drop of hot sauce. In case you are wondering how it got such a strange name, then know that the unit is named after its inventor Wilbur Scoville.

Your average, run of the mill, Tabasco sauce probably is at around 2-3,000 SHUs. Even your grandmother can enjoy that comfortably and so you probably can’t impress anyone with it. By the way, pepper spray used for self defense and to subdue bad boyfriends is 2,000,000-5,000,000 SHUs. In terms of sauce, forget about Tabasco and consider grasping one that is over 10,000 SHUs but less than 50,000. Taste it using a prick of a pin before you dive in.

If you are brave or crazy enough to go higher than that then Taste: the 4th sense store will sell you a hot sauce called “The Legend” from Cajohns of Columbus, Ohio, a pure blend of red savina habanero pepper that weighs in at 577,000 SHUs. By the way, the store won’t sell it to you unless you first sign a waiver stating that you are of age and not drunk! Apparently, the same store also sells a new sauce that is a pure reduction of capsaicin, a chili pepper’s active heat-yielding ingredient measuring an insane 7.1 million SHUs. I would stay away from this one unless it somehow makes its way on your “10 things to do before I die” list; and even then, make sure it is the last item on the list!

To begin, pull off the outside leaves of the artichoke with your fingers. Dip the leaves in butter and eat them by raking the succulent meat between your teeth, then discard. If the artichoke has been properly prepared, it will have the fuzzy thing, called a choke, removed. If not, dig it out with a spoon because this mass of immature florets is inedible. What remains after the choke is removed is the heart, which looks suspiciously like what you get in the jar at the supermarket. Quarter it with a knife and eat the pieces with a fork.

Consider drinking a dry, acidic wine with artichokes, as they clash with anything sweet or fruity; see our guide for wine tasting to help you decide on the right wine for the occasion. With lighter fish or chicken, try a pinot grigio or sauvignon blanc. For salmon, duck or pork, dry German Rieslings and some pinot noirs work. With red meat or pasta with marinara sauce, try Italian reds like Barbera or Barolo.

1 1/2 pounds halibut or whitefish fillets, cut into 6 serving pieces
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup white wine or apple juice
1 1/2 cups julienne strips carrots, 3 medium size
12 slices lemons, 1/8 inch thick

Heat your oven to 375 degrees. Spray six 12-inch square pieces of aluminum foil with nonstick cooking spray. Place 1 fish fillet in the center of each piece of foil and sprinkle with garlic, salt and pepper. Pour the wine over the fish and place 1/4 cup of carrots on each fillet. Top each with 2 lemon slices and wrap the foil around the fish, sealing it inside. Bake them for about 10 minutes or until the fish flakes easily with a fork.

To serve, place the packets directly on the plates; the aroma released when the foil is opened is wonderful and will dazzle your dinner date. You can serve the halibut with a side of potatoes, rice or pasta.

The recipe as given here is good for 6 servings. Enjoy!

Ripened on the vine in Florida and then carefully coddled for the trip to the grocery store, the wrinkled tomatoes were developed from a French heirloom called Maramondo. The UglyRipe tomato was the innovation of Mr. Joe Procacci, the Thomas Edison of the produce industry as I like to call him. Mr. Procacci is a well respected gentleman who is quite dynamic and full of enthusiastic energy in the produce business. He loves tomatoes and he enjoys making them taste good. So he developed the UglyRipe tomato that looks like an old fashioned backyard garden Heirloom variety just loaded with rich, red, juicy flavor.

The UglyRipe is so called for its wrinkles and misshapening appearance. After all, that’s what backyard garden tomatoes look like, don’t they? But the taste of an UglyRipe tomato is absolutely out-of-this-world.

The tomatoes are a bit pricy but will transport your taste buds back to the heady days of summer. So, don’t judge a tomato by its appearance!

1 cup water
3 tablespoons cornstarch
1 tablespoon packed brown sugar
3 tablespoons low-sodium soy sauce
3 teaspoons grated gingerroot
1 teaspoon low-sodium beef bouillon granules
4 ounces uncooked vermicelli
2 teaspoons chili oil
1 pound beef boneless sirloin steak, cut into 2 x1 / 4-inch strips
1 clove garlic, crashed
1 medium red bell pepper, cut into 2 x 1 / 4-inch strips
1 cup 1 / 4 inch slices mushrooms that should be about 3 ounces in total
1 cup Chinese pea pods
1 tablespoon sesame seed, toasted

Start by mixing the water, cornstarch, brown sugar, soy sauce, 2 teaspoons of the gingerroot and the bouillon granules and then set the mix aside. Cook and drain the vermicelli carefully following the instruction on the package making sure not to overcook it.

While the vermicelli is cooking, heat a Wok or 12-inch nonstick skillet until 1 or 2 drops of water bubble and skitter when sprinkle in it. Add the oil and rotate the Wok to coat its sides. Add the beef and the remaining 1 teaspoon of gingerroot and the garlic. Stir-fry for about 3 minutes or until the beef is brown. Add the bell pepper, mushrooms and pea pods and continue stir-frying for another 1 minute. Stir in the cornstarch mixture that you prepared earlier. Cook and stir for about 1 minute or until thickened. Finally, stir in the vermicelli and sprinkle with the sesame seed.

This recipe is good for 6 servings each having about 270 Calories. If you are preparing this meal for a dinner date, then use half of each ingredient for 3 servings. Enjoy!

6 ounces uncooked vermicelli
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
¼ cup lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon coarsely ground pepper
1 medium tomato, chopped
1/3 cup grated Parmesan cheese

Cook and drain the vermicelli as directed on the package. Toss the vermicelli and remaining ingredients except for the cheese. Sprinkle with the cheese after serving the pasta.

The recipe as given is good for 6 servings and each serving is no more than 200 calories making it a perfect dish for those on a strict diet.

1/2 cup orange juice
1/4 cup peanut butter
2 teaspoons curry powder
4 skinless boneless chicken breast halves
1 medium size red bell pepper cut in half
1/2 cup shredded coconut
1/2 cup currants

Beat the orange juice, peanut butter and curry powder in a medium size nonmetal bowl using a wire whisk. Add the chicken, turning to coat with marinade. Cover and refrigerate for at least 1 hour but no longer than 20 hours such that the chicken absorbs some of the taste from the condiments.

Heat coals or start a gas grill whichever is available. Remove the chicken from the marinade and discard the latter. Cover and grill the chicken and bell pepper 4 to 6 inches from medium heat for 15 to 20 minutes. During this time turn the chicken and pepper over once and keep them on the grill until the chicken is no longer pink in the center.

To serve, cut the chicken breasts diagonally into 1/2 inch slices and bell pepper into 1/2 inch strips. Sprinkle both the chicken and bell pepper with the coconut and currants. Serve with hot cooked rice.

Enjoy!

2 teaspoons vegetable oil
1 large onion, chopped (roughly 1 cup)
1 small green bell pepper, chopped (roughly half a cup)
1 medium zucchini cut into small sticks (roughly 2 cups)
2 cloves of chopped garlic
2 cans (15-16 ounces each) pinto beans, rinsed and drained
2 cans (14-15 ounces each) salsa tomatoes with diced green chilis, undrained
¼ cup sour cream
2 teaspoons chili powder

Heat the vegetable oil in a 4-quart nonstick saucepan over medium-high heat. Cook the onion, bell pepper, zucchini and garlic in the oil, stirring frequently, until the onion is tender. Stir in the beans, tomatoes and the chili powder reducing the heat. Cover and simmer for 20 minutes. Serve your delicious vegetarian chili with dollop of sour cream and sprinkle with additional chili powder if so desired.

This tasty vegetarian chili has only 280 Calories per serving of which only 35 come from Fat.