Herbal Blends and Teas
Lemon Verbena Tea
1 cup lemon verbena leaves
3 tablespoons lavender flowers
1 teaspoon dried lemon peel
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. For a cup of tea, use 1 teaspoon in a cup of boiling water. Steep for 5 minutes and strain out the leaves and peel. Add sugar or honey, as desired.
Peppermint Tea
8 ounces peppermint leaves
1 teaspoon rosemary leaves
8 ounces lemon balm leaves
8 ounces fennel seeds
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. For a cup of tea, use 1 teaspoon in a cup of boiling water. Steep for 10 minutes and strain out the herbs. Note: this tea aids in digestion and stomach pains.
Soothing Chamomile Tea
3 teaspoon marjoram
3 teaspoon chamomile flowers
3 teaspoon bergamot leaves
2 teaspoon dried orange peel
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. Bring the water to a boil; then remove it from the heat. Add the herbs, and allow them to steep for 10 to 15 minutes. Remove herbs.
Italian Blend
3 tablespoons basil
1 tablespoon oregano
1 tablespoon thyme
3 tablespoons Italian flat-leaved parsley
3 tablespoons marjoram
1 tablespoon dried garlic, finely chopped
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. This seasoning is perfect as a rub for hearty meats or seasoning for sauces or stews.
Barbecue Rub
1 tablespoon paprika
2/3 cup brown sugar
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon ground coriander seeds
1 teaspoon ground black pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon ground cumin
Mix together spices, herbs, and sugar and place in an airtight container. When ready to use, rub on meat cuts such as beef or pork ribs, steaks, or beef or pork loin. Let marinate for at least 30 minutes, and then brush the meat with vinegar. Grill or broil 3 to 4 inches from heat.
Recipe courtesy of Joe Williams Duea, Chicago, IL. Used with permission.
Cajun Spice Mix
2 1/2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons dried garlic, finely chopped
1 tablespoon dried onion, finely chopped
1 tablespoon crushed cayenne pepper
1 tablespoon ground black pepper
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
1 teaspoon powdered cumin seeds
Mix together spices, herbs, and sugar and place in an airtight container. When ready to use, rub on fish or poultry, or use in stews, gumbo, or soup.
Meat and Fish
Basic Beef Jerky
Three to four pounds lean beef, such as sirloin or lean brisket, or any other meat or game (note: the original recipe uses buffalo meat).
1 cup soy sauce
½ teaspoon good curry powder
½ teaspoon garlic powder
½ teaspoon ground white pepper
½ teaspoon ground cumin
¼ teaspoon turmeric
Start with lean beef, trimming off as much fat as possible. Cut into strips about 1/8” to ¼” thick and 1” wide. Place meat in a dish and pour in soy sauce. Marinate the meat for at least 30 minutes.
Preheat oven to 150 degrees. Pull meat into strips (“jerk” it) and place on an ungreased baking sheet cookie sheet in a single layer. Do not allow pieces to touch each other. Coat the top side of the meat with the spice mix. Set oven or food dehydrator at the lowest temperature. If using an oven, be sure to keep it propped open during the drying time. It should not get above 140 to 150 degrees during the drying process. If you use a smoker to dry the meat, adjust the wood or coals to 140 to 150 degrees F and monitor during drying.
As soon as the meat stops dripping, turn it over so that the moister undersides of the meat are exposed to more heat. You can also rotate the upper and lower trays; the meat that is in the upper rack will have dripped moisture onto the lower rack. If the meat appears to be drying faster on the edges than in the center (or vice versa), move the pieces around on the racks.
Dry the meat until it is tough and chewy, approximately 4 to 6 hours in the oven. The drying time will depend on the oven temperature, house humidity, and size of the meat strips. Test a small piece every hour or so until it is dried to the right consistency. Note that the meat will become a little more brittle once it is cooled; do not over-dry the meat.
Place the cooled jerky in an airtight container, or freeze it in a plastic recloseable bag.
Other suggested marinades:
- Hot sauce, molasses, seasoned salt, pepper, and garlic
- Ground ginger, dry mustard, soy sauce, honey, and onion powder
- Worcestershire sauce, garlic powder, molasses, pepper, and thyme
Yield: 2 to 3 pounds beef jerky strips
Biltong — a Variation of Jerky from South Africa
This South African beef jerky recipe is commonly known as biltong. There are many variations of this recipe, and South Africans experiment with different flavors by combining different spices, herbs, and peppers to the original recipe.
5 pounds fresh beef, such as lean brisket, sirloin, or eye of round
2 cups warm water
1/3 cup fine salt
4 tablespoons brown sugar
4 tablespoons ground coriander
1 teaspoon baking soda
1 teaspoon black pepper, ground
2 ounces red wine vinegar
Trim all fat from the meat to ensure the jerky will not grow rancid. Freeze the meat until ice crystals form. Slice the meat with the grain into very thin pieces (approximately 3/16” thick and 2” long).
Mix the salt, sugar, baking soda, pepper, and coriander together. Rub the seasoning mixture into the meat slices. Place the meat in a large mixing bowl or pan. Sprinkle some vinegar over the pieces as you add them to the container. Marinate in the refrigerator for at least 12 hours. The meat will become saltier the longer it marinates.
Remove the meat from the marinade and dip it in a mixture of vinegar and water; this will give the dried jerky the characteristic dark, shiny look of biltong. Preheat the over to 140 degrees F. If using an oven, be sure to keep it propped open during the drying time. It should not get above 140 to 150 degrees during the drying process. Completely cover the bottom rack of the oven with aluminum foil. To catch any meat dripping while positioning the meat, put a layer of rags or paper towels on the opened oven door — this will make cleanup easier. Place the oven racks on the highest positions and spray them with non-stick spray. Then put the prepared meat directly on the racks, without allowing any pieces to touch.
Alternatively, you can thread the meat on kitchen string and hang it in a cool, dry place. A fan placed in front of the meat will hasten the drying process. Drying will take much longer through this method than through oven-drying.
Dry the meat until it is tough and chewy, approximately 4 to 6 hours in the oven. The drying time will depend on the oven temperature, house humidity, and size of the meat strips. Test a small piece every hour or so until it is dried to the right consistency. Note that the meat will become a little more brittle once it is cooled; do not over-dry the meat.
Place the cooled jerky in an airtight container, or freeze it in a plastic recloseable bag.
Yield: Makes about 5 pounds
Bak Kua (Chinese Dried Meat Squares)
1½ to 2 pounds lean boneless pork shoulder or loin
½ teaspoon salt
2 tablespoons sugar
2 tablespoons honey
2 tablespoons rice wine
1 teaspoon Chinese five-spice powder
1 tablespoon soy sauce
½ teaspoon black pepper, ground
Partially freeze the loin or shoulder. Cut meat against the grain to a thickness of 1/8” and a length of 2.” In a large bowl, stir together honey, rice wine, and seasonings. Place the slices in the marinade and turn several times to make sure each piece is coated evenly and completely. Cover and refrigerate for at least 24 hours, stirring the meat and turning it occasionally.
Preheat the oven to 140 degrees F. Place the marinated meat in a single layer on a baking sheet, being careful not to let the pieces touch. Dry the meat until it is about 70 percent dry and still a little flexible — approximately 3 hours in the oven. The drying time will depend on the oven temperature, house humidity, and size of the meat strips. Test a small piece every hour or so until it is dried to the right consistency. Note that the meat will become a little more brittle once it is cooled; do not over-dry the meat.
Grill each piece over a barbecue until brown, basting occasionally with oil until it is crisp.
Yield: 24 slices of dried meat
Dried Salmon Strips (“Salmon Jerky”)
3 to 4 pounds skin-on salmon filet, Coho or sockeye preferred
1/2 cup soy sauce
1 teaspoon dried tarragon, crushed
1 teaspoon dried garlic
Slice the filets in ½” or thinner slices. Coat a baking sheet with non-stick spray. Place the slices onto the sheet without allowing the pieces to touch. Mix together all seasonings and brush onto the fish.
Preheat the oven to 140 degrees F, or put the dehydrator on the lowest setting. If the fish appears to be drying faster on the edges than in the center (or vice versa), move the pieces around on the racks. Make sure the oven is drying the food, not cooking it; adjust the temperature if needed. If you use a smoker to dry the fish, adjust the wood or coals to 140 to 150 degrees F and monitor during drying.
Dry the fish until it is tough but flexible. The drying time will depend on the oven temperature, house humidity, and size of the meat strips. Test a small piece every hour or so until it is dried to the right consistency.
Allow the salmon to cool. Using a blunt knife, separate the skin from the flesh, and discard the skin. Place the cooled jerky in an airtight container, or freeze it in a plastic recloseable bag.
Yield: 2 to 3 pounds of dried salmon
Wisconsin Cheddar Cheese
3 gallons fresh whole milk
¼ teaspoon Mesophilic-A starter culture
1½ teaspoons of 30% calcium chloride
½ rennet tablet dissolved in ¼ cup distilled water
1 teaspoon + 3 tablespoons coarse salt
Dissolve calcium chloride in 2 tablespoons of distilled water. Combine milk and calcium chloride mixture in the top pot of a large double boiler filled with water. Slowly heat the mixture to 86 degrees, stirring constantly. Turn off the heat and stir in the Mesophilic-A culture. Put the cover on the pot and allow it to process at 86 degrees for 90 minutes.
Turn on the heat and slowly increase the temperature of the milk to 90 degrees F. Dissolve rennet tablet in ¼ cup warm distilled water, then stir in 1 teaspoon of coarse salt. Pour this mixture into the milk and stir gently. Turn off the heat, cover the pot, and let the milk process for 90 minutes, or until the curd shows a clean break.
Cut the curds into ½ inch cubes and stir gently. Very slowly increase the heat of the double boiler until it reaches 100 degrees (about 30 minutes). Stir often to break up the curds. Once the mixture has reached the proper temperature, pour it into a colander lined with cheesecloth. Let the whey drain off in the sink until the curds are shiny and firm. Add three tablespoons of salt and mix well.
Line the bottom of a cheese press or other container with damp cheesecloth, then press in the curds. Fold the cheesecloth over the top of the curds and place the follower (or a weight) on top of the curds. Press the cheese for 15 minutes. Open the cheesecloth, turn over the cheese, and re-wrap the curds. Place the weight or follower on top of the curds, and press for 12 hours longer.
Remove the cheese from the press and take it out of the cheesecloth, stir 1 tablespoon of salt into ½ cup of water, and brush this mixture onto each surface of the cheese. Place the cheese on a dish towel or cutting board, and allow to dry for 1 to 3 days. Turn the cheese over each day. When the cheese has formed the characteristic yellow color of cheddar cheese and the rind is dry, the cheese can be sliced or wrapped for storage.
Feta Cheese
2 gallons fresh pasteurized goat’s milk (cow’s milk can be substituted)
1/4 teaspoon Mesophilic-A starter culture
1/2 teaspoon calcium chloride
1/4 teaspoon liquid rennet
2 tablespoons coarse salt
Dissolve calcium chloride in 2 tablespoons of distilled water. Stir together milk and calcium chloride mixture in the top pot of a large double boiler filled with water. Slowly heat the mixture to 86 degrees, stirring constantly. Remove from heat and gently stir in the Mesophilic-A culture. Stir 1/4 teaspoon of liquid rennet into 4 ounces of cool distilled water, and gently mix with the milk. Put the cover on the pot and allow it to set at 86 degrees for 30 minutes, or until the curd shows a clean break, and the consistency has become hardened.
Cut the curds into ½ inch cubes and stir gently. Very slowly increase the heat of the double boiler until it reaches 95 degrees (about 30 minutes). Stir about every 10 minutes to break up the curds. After 1 hour, pour the curds into a colander lined with cheesecloth. Let the whey drain off in the sink for 1 hour. Cut up the curds and turn them over to drain for 30 minutes more.
Spoon the curds into a sterilized quart jar. Mix together 2 cups water and 2 tablespoons coarse salt to create a brine. Pour the brine into the jar, allowing ¼ inch headspace. Put the lid on the jar and refrigerate for at least 2 weeks.
Smoked Food
Dry-Cured Ham
15 to 20 pound fresh pork (hind quarter)
8 pounds of coarse salt
3 pounds sugar (white or brown)
4 ounces sodium nitrate
Trim fat and gristle from the meat. Mix together sugar, salt, and nitrate to create the dry cure mixture. Rub about ¼ of the of the dry cure mixture into the prepared ham, rubbing a little extra into the bone areas to protect against bone rot. Set the meat in a covered pan or container and let it cure in a dark, cool place. Every third day, rub more of the curing mixture into the ham until all the cure mix is used. A medium-size ham (about 15 pounds) will take about 30 days to cure; add 2 days of curing time for each pound more than 15 pounds. Note that you can keep curing longer than the recommended time, because the ham will not get any saltier.
Once the ham is cured, it can be thickly wrapped in netting or cheesecloth, and hung in a cool, dry place for up to 3 months. It will stay preserved in plastic wrap or a vacuum-sealed bag in the refrigerator for about 6 months, and up to 12 months in a freezer.
Basic Brine-Cured Ham
15 to 20 pound fresh pork (hind quarter)
3 gallons of water
1 cup of coarse salt
1 cup of brown sugar, packed (1 packed cup)
4 ounces sodium nitrate
Trim fat and gristle from the meat. Mix together sugar, salt, and nitrate with water to create the brine. Set the meat in a covered pan or container that is large enough to submerge the entire cut of meat. Pour the brine over the meat, and place a plate, lid, or other heavy object on the meat so that it remains submerged in the pan.
Place the pan in the refrigerator and check it every day or two. If enough water evaporates that the ham is not completely covered, add more brine. An average ham (about 15 pounds) will take about 7 to 10 days to brine-cure.
When the cure is completed, rinse the brine off the ham. The ham can be sliced and eaten fresh, smoked, boiled, or packaged for later use. It can be thickly wrapped in plastic wrap or a vacuum-sealed bag, and stored in a cool, dry place for up to three months. It will stay preserved in the refrigerator for about 6 months, and up to 2 years in a freezer.
Prosciutto
Prosciutto is a spicy Italian ham that can be difficult to find or very expensive in stores. Italians often eat this ham thinly sliced with fruit and cheese, as an appetizer.
12 to 15 cloves of garlic, peeled and chopped
2/3 cup coarse salt
1/4 cup sugar
2 tablespoons freshly ground black pepper
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon mace
1/3 cup sodium nitrate
20 to 25 pound fresh pork hind quarter
1 cup water
1 cup cider vinegar
Trim fat and gristle from the meat. Mix 1/3 of the salt and garlic with the rest of the ingredients in a bowl to create the dry cure mixture. Rub the dry cure mixture into the prepared ham, thickly covering all surfaces. Set the meat in a covered pan or container and let it rest in a dark, cool place for three days. Rub the next 1/3 of the garlic and salt mixture into the ham. Let rest for another 5 days, then rub with the remaining salt and garlic mixture.
Allow the ham to cure for about 30 days. Wipe up any seeping moisture from the pan during the curing time. After 30 days, rinse the ham with a mixture of 1 cup water and 1 cup vinegar. Once the ham is cured, it can be thickly wrapped in netting or cheesecloth, and hung in a cool, dry place for up to 3 months. It will stay preserved in plastic wrap or a vacuum-sealed bag in the refrigerator for about 6 months, and up to 2 years in a freezer.
Maple-Cured Bacon
10 pounds of fresh pork belly
2 cups of coarse salt
½ cup brown sugar, packed
½ cup maple syrup
1 tablespoon onion powder
1 tablespoon sodium nitrate
Cut the pork belly into 8 x 10” sections. Mix together all ingredients to create the maple cure. Rub about 1/3 of the mixture into the pork belly sections. Set the meat in a covered pan or container and let it cure in a dark, cool place. Every 3 days, rub more of the curing mixture into the meat until all the cure mix is used. The bacon will be cured in 2 to 3 weeks.
Once the meat is cured, hang it in the smoker. Using maple wood chips, smoke the bacon at 100 to 120 degrees for about 6 hours. Cut off the hard outside rind and wrap in cheesecloth or netting. Hang in a cool dry place for up to 1 month. It will stay preserved in plastic wrap or a vacuum-sealed bag in the refrigerator for about 4 months, and up to 2 years in a freezer.
Brine-Cured Bacon
10 pounds of fresh pork belly
1 gallon of water
1/2 cup coarse salt, divided
1/2 cup sugar
1 tablespoon sodium nitrate
¼ cup coarsely ground black pepper
¼ cup brown sugar
Cut the pork belly into 8 x 10” sections and rub the surface with half the salt. Mix together sugar, half of the salt, and nitrate with water to create the brine. Set the meat in a ceramic or plastic container that is large enough to submerge all the meat. Pour the brine over the meat, and place a plate, lid, or other heavy object on the meat so that it remains submerged in the pan.
Drain the liquid from the container 3 days later. Lay the meat on a cookie sheet or flat pan and allow the surface to dry completely. Turn over and dry the other side. Once the meat is dry, rub it with the mixture of pepper and brown sugar, and hang it in the smoker. Using apple, maple, or hickory wood chips, smoke the bacon at 100 to 120 degrees for about 6 hours. Cut off the hard outside rind, wrap in cheesecloth or netting, and hang in a cool, dry place for up to 1 month. It can be thickly wrapped in plastic wrap or a vacuum-sealed bag, for storage in a refrigerator or freezer. It will stay preserved in the refrigerator for about 6 months or up to 2 years in a freezer.
Polish Sausage
20 pounds finely ground meat, 80% lean
2 cups nonfat dry milk
1 cup fine salt
½ cup coarsely ground black pepper
½ cup sugar
1/3 cup onion powder
1/3 cup garlic powder
2 tablespoons celery seed
3 tablespoons coriander
2 tablespoons nitrite
1 tablespoon nitrate
2 quarts water
Thoroughly mix milk, spices, and nitrites into ground meat. Using a sausage stuffer, stuff into hog casings, twisting every 6 to 8 inches. Hang in a smoker or lay on smoking trays. Add hickory, cherry, or oak chips to the smoker. Heat the smoker to 185 degrees, and smoke until sausage has reddish-brown color and an internal temperature of 155 degrees.
Plunge the sausages into cold water and cool to 100 degrees. Hang the sausages in a cool, dark area to dry (approximately 1 hour). Refrigerate and use within 1 week, or individually wrap and freeze for up to 2 years.
Kippers
Kippers are split, smoked herrings that are popular in the United Kingdom. If they are “cold smoked,” they must be cooked before eating; in the UK they can also be bought as packaged kipper snacks. They are often baked, fried, or poached and eaten with eggs and toast for breakfast, or served at tea.
15 to 20 fresh herrings
1 gallon of water
2/3 cup of coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon sodium nitrate
Cut the heads off herrings and split the fish lengthwise. Clean out the viscera and wash the fish. Mix together salt, pepper, and nitrate with water to create the brine. Set each fish, spread open, in a covered pan or container that is large enough to submerge all the fillets. Pour the brine over the fish, and place a plate, lid, or other heavy object on the meat so that it remains submerged in the pan.
Allow the fish to soak for several hours, and then drain the brine. Hang the fish on hooks in the smoker, or lay them flat on smoker trays. Add oak chips to smoker and allow to smoke for 4 to 6 hours at 120 degrees.
Kippers must be refrigerated, cooked, and eaten within 10 days of smoking. They can be wrapped and frozen for 12 to 18 months.