Recipes-From Vegan to Carnivore (Click or tap here to see more) 

ON TO OUR FULLY CARNIVOROUS DETAILED INSTRUCTIONS ON SOME YUMMY MAIN DISHES

RIBS-PORK SPARE/ST.LOUIS/ANY PORK RIBS

INGREDIENTS

Rack of ribs...or 2....(pork)

Foil

Apple juice or concentrate apple juice or apple cider vinegar for your spray

BBQ sauce of choice for your slather

Coarse pepper

Kosher salt

Paprika

Olive oil

PREPARATION 

1-Cut the ribs to your liking. If it has the top bones I slice to rectangle and get rid of the small flat at the end of the small cut side.

2-Take the back strap off! If you are having trouble use a dry paper towel to grip the skin.

3- Dry rub that piece of meat to your liking.Start with olive oil so the rub will stick. I use about 70% Coarse pepper-25% Kosher salt-5% paprika

FOR LATER

You need to make a type of juice to spray out of a bottle (Spritzer) consisting of apple juice or apple cider vinegar or even water. Also you need a (Slather) a squirt bottle filled with about 1/2 BBQ sauce and 1/2 water or apple juice. They call this a slather. You can also use a mop or brush but I prefer the slather.

METHOD OF COOK 

Off set is key. If you don't have a off set a Weber slow and sear may work. Use Oak wood for the cook.

COOK TIME 

Get the grill up to 275 and maintain that temp. Put the rack directly on the grill meat side up and furthest away from the fire with the thick side closest to the hot part of the grill.

SET IT AND FORGET IT!

At about the 2 hour range start peeking at the rack and see if it has your desired bark. If so wrap it! We will use the Texas crutch (foil) if not leave it be. Sometimes you can go a whole cook without wrapping. I always warp. Before wrapping squirt with bottle and use the slather. Slather the foil as well. Wrap tightly with no holes in foil and put back on the grill meat side down this time and maintain the temp of 260 (bring it down a notch) for about 2 more hours. Pull off the grill and wrap in towel and place in cooler to "rest" for 30 min or longer.

HOW TO CHECK IF THEY ARE DONE.

I feel the middle of the rack when they are done. "The bend" Example I focus on the middle as it's the last place cooked. I know the outsides are good but the middle? That's the focus for me. Another simple way is to try and twist the bone. If you can twist it's done.

AND LASTLY BUT AGAIN ONLY A FEW LISTED OF WHATS TO OFFER AT FOODIES WE HAVE A MORE COMPLICATED AND COMPLEX JERKY/SAUSAGE TYPE RECIPE. ENJOY! 

Landjäger

Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.

According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time. The Alsatian and French names for smoked air-cured sausage, Gendarm and gendarme, are apparently translations of the folk-etymologized German name. "Jäger" should be remembered as a direct, simplified, translation from the German, meaning "hunter". This could lead to explain the sausage's renewed popularity in the more northern, and German-settled, parts of the United States. Dedicated hunters consider Landjägers, as a food for hunters taking game to carry on the traditions associated with a lifestyle from previous generations of hunters.

Landjäger sausages are made of roughly equal portions of beef and pork with fat, sugar, red wine, and spices. They are each 15-20 cm (6-8 in) in length, made into links of two. Prior to smoking and drying, they are pressed into a mold, which gives them their characteristic rectangular cross-section of about 2 1⁄2 cm × 1 cm (1 in × 1⁄2 in). Typically, a pair of Landjäger weighs about 100 g In Austria, Landjäger are sometimes made using horse meat

For those who follow my homepage will have seen most of these and rightfully drooled over the pictures

This project is very simple and easy to do not taking up too much space nor equipment if you live in the sub-tropics as I do -- well at least in the type of climate of the Pacific Northwest a climate where you can do things out of the ordinary like curing/drying at room temperatures most of the year round

This then is my mentor's recipe who came from the Black Forest area in Germany taught this to me

Meat block

75% pork shoulder

25% beef trimmings (not fatty stuff)

100%

Spice combination

2% sea salt

0.25% Cure #2

0.3% White pepper

0.1% Caraway ground

0.64% Juniper berry infused Rum **

** At least at a very minimum of 4 weeks infuse a handful of dried juniper berries into a 473ml juice bottle and fill with Rum (the one that I use is called Lemon Hart Rum (1804 Original), use something that has Demerara sugar in it

I grind the pork and beef together twice with the course plate; this assures me that the two meats are blended well together

Take the blended spices along with the salt and cure and dust all over the ground meat. Mix well by hand but do not over mix, as this will cause problems. Add the rum and again blend well but as before don't over mix

Stuff into pre-soaked 29/32 hog casings and link to desired length. I normally twist each one at 15 Centimeters long

Once linked you need to press them so that they get their desired shape which is square. The best way as well as being the easiest is to use laminated shelving. It comes sealed and completely covered, which makes them easy to clean and store. They are fairly cheep at the local lumber store

Prick the casings and start laying them down, as you will see in the pictures. Build your press as high as you need. At the top place an extra shelf/board and place some heavy weights on the top

When I do this at home I will use between six to eight 8 x 8 x 16 concert blocks. At the Club where I worked I had access to the gym so used their weight's, I have a total of 6 weights of 45 lbs. each for a total of 270 lbs. (123kg)

The sausage sits like this overnight at 69*f and 75% humidity under weight to start the process of getting there shape as well as fermenting (no starter cultures, the Rum does this)

The following day I hang them on the smoking sticks with cardboard in between to stop the sausages touching while cold smoking and also to stop contact creating a moist spot that will cause mould problems.

They will normally sit like this until the get dry enough to take cold smoke, moisture and smoke do not like each other, and hence they need to be somewhat dry to the touch before cold smoking

Cold smoke for about 8 hours with a thin blue smoke, as we are only giving the sausage a light taste/enhancement flavour profile and to stop the growth of mould.

The use of cold smoking is to preservative and enhances the flavour

Next comes the drying. As I said at the beginning that I am blessed to live in a location that I can air dry at room temperature most of the time

The last batch I have just done only took just short of 4 weeks to dry to the consistency of being firm to the touch, one can dry longer if one likes which will help on the keeping properties

I never go by weight loss on these, as it was the way my mentor taught me

Dutch Oven Bread 

Below is a link to the recipe for no knead Dutch oven bread. This is a great beginner recipe and a good way to get to know the consistency of your dough and the crispness or your crust. The recipe is for a plain white artisan bread but garlic, rosemary, thyme, basil and more can be added before the bake. Enjoy this same day, minimal ingredient recipe.