Dehydrated Cinnamon Apples
You wont find blood-sugar-raising high fructose corn syrup or artery-clogging partially hydrogenated oils in these wholesome treats.
This apple peeler/slicer was a wonderful invention to help your life simpler. You can purchase at Bed, Bath & Beyond.
Once peeled and spiral sliced, slice apples in halve . Soak in water with 1 Tablespoon lemon juice.
Lay on dehydrated sheets and sprinkle with cinnamon. Follow dehydrator directions for time and temp.
Turkey Jerky
from fabulousefoods.com
Ingredients:
about 3 pounds of ground turkey breast meat
2/3 cup Worcestershire sauce
2/3 cup low sodium soy sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 teaspoons liquid smoke
Optional seasoning:
2-3 teaspoons Tabasco sauce
2-3 teaspoons crushed red peppers
2-3 teaspoons sesame seeds
about 3 pounds of ground turkey breast meat
2/3 cup Worcestershire sauce
2/3 cup low sodium soy sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 teaspoons liquid smoke
Optional seasoning:
2-3 teaspoons Tabasco sauce
2-3 teaspoons crushed red peppers
2-3 teaspoons sesame seeds
2-3 teaspoons brown sugar
Instructions:
The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces.
Mix all ingredients together. Add to meat and mix well so flavor is evenly distributed.
The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces.
Mix all ingredients together. Add to meat and mix well so flavor is evenly distributed.
Sandwich some of the seasoned ground meat between two sheets of waxed paper/plastic wrap. Use a rolling pin to press the meat into 1/2"-1" wide, flat, thin strips. Carefully remove the strips from the waxed paper place directly on dehydrator racks.
Jerky Tips:
•It's easier to slice the meat thinly if it is slightly frozen. So you can roll out, place in freezer for a but and then slice.
•Generally speaking, the leaner the meat, the better for jerky.
•It's easier to slice the meat thinly if it is slightly frozen. So you can roll out, place in freezer for a but and then slice.
•Generally speaking, the leaner the meat, the better for jerky.
•For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky.
Drying times vary due to meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.
I'm munching on some now!
Drying times vary due to meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.
I'm munching on some now!
It's a good thing we have all these quick grab to go snacks around as J and I have lots of fall fun activities to attend such as cyclocross races.
I hate being caught with no food as I get grumpy when hungry :)
Bobber's CycloCross Race
Go J!
up the rocky cliff
through the winding forest
over the challenging barriers
Brrrr.....trying to keep warm!
Happy 60th B-Day to my dad, Lee!
So proud of his continuous health and happiness. Hope you have a wonderful day Dad!
Until next time...
look good, feel good, do good
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