WEEKLY GARDEN THREAD VOLUME 51 DECEMBER 20, 2013

Free Republic | 12/20/2013 | greeneyes

[trisham]

:)

[murrie]

Hilarious! Love it-gotta get some!

[Marcella]

When the engineer left, he gave me a thick plastic bag with beef jerky in it, hadn’t been opened. There was a price tag on it, was $12.50. The weight of the meat was .32 ounces.

I have never had beef jerky or any kind of jerky. I was not terribly impressed with the taste, either, but if that was all I had, it would be wonderful I’m sure.

Is Jerky usually this expensive, as $12.50, to me, is a lot of money for some beef. Another question is, because I opened it, does it have to be in the fridge? I put it in there not knowing if it should be in there.

Are there other ways to eat beef jerky than straight out of the bag? (like heat it or combine it with something, etc.)

[JRandomFreeper]

I haven't had store bought jerky in forever, but at that price, a pound of meat would be $600. That's just yuppie stupid.

No, it does not need to be refrigerated.

I make my own jerky, of course, and back when my kids were little, they preferred my jerky to store-bought. It is a heck of a lot cheaper, too.

/johnny

[Marcella]

sent you a regular email

[Marcella]

Let me get that jerky package and look at that again as the weight seems ridiculous.

SORRY - IT’S .32 lbs. (not ounces) The brand is “OMA’s CHOICE” out of Schulenburg.

[JRandomFreeper]

That's better. That makes the price per pound $37.....

I think I'll continue to make my own. ;)

/johnny

[bgill]

Good golly, Miss Molly, that stuff is expensive! Store bought jerky tastes, to be polite, artificial. Make your own in the oven or dehydrator. Super simple and delicious. Slice a beef roast about a quarter inch thick. Some say to make sure the fat is off it but we like the fat and it doesn't last long enough with this crowd to go rancid so no problem. Dip the slices into a mixture of soy sauce and brown sugar for 30 seconds. No measurement... less or more sugar to your taste. Lay the slices on the dehydrator trays and sprinkle on some black pepper or cayenne if you like heat. Or put in a very low oven. It is done when the pieces are just barely flexible. You don't want to cook them until they're bone dry. Leave them out on the counter for a few hours so you won't have any condensation when you bag it up. It will keep for about 6 months in a baggie in the pantry. You could also make turkey or venison jerky.

The past few days, I've been pouring over garden books and getting my notes in order. Such a mess but maybe I can find all the “what to do if” when I need it now. Also, trying to finalize the spring garden plan but I keep moving plots around and will probably not follow it come planting time anyway. BLAH, the cat just knocked everything including the pencil can all in the floor, grrr. She's been a royal pain because I've been doing desk stuff and not giving her attention. Not! Because she's had more attention because I have been at my desk for 3 days, sigh, don't know about her.

Just came in from picking a handful of pecans. Hubby needs to mow so I can get to them but he's down in his back. It was 73 but we're supposed to get some rain tonight. It's not going to freeze so the ginger pot can stay outside tonight. It is getting dizzy with all the in and out and in again on cold nights.

[bgill]

Forgot that jerky doesn't have to go into the fridge. Like any other dried product, leave it in the pantry. I guess if you were desperate, you could put it in a stew but just eat it out of the bag or give the dog a treat if you don't care for it. Seriously, that store bought stuff is awful. You'll like it much better making it yourself. Makes for a low carb snack (without the sugar).

[Marcella]

I’ll copy your recipe for jerky. Yours sounds better than this one tastes. Really, I don’t like this bag of it. I’m not picky about food but this isn’t something I would make if it tastes like this.

[murrie]

Greetings from warm, rainy Tennessee. A fellow gardener coworker started the discarded end of two celery stalks in water in our break room at work. I had no idea this could be done. Not sure what we will do with it being this is December. But it sure brightens the place up.

[rightly_dividing]

My wife sprouted a celery stalk last spring just to do it. My mom used to put taters in a glass of water with toothpicks holding it half out of the water and sprout them just for kicks, too.

[JRandomFreeper]

As a cook, that's a lot of usable celery for stocks/soups etc...

/johnny

[rightly_dividing]

I’m finally gunna make the hot sauce recipe that you gave us two weeks ago. Got the stuff and will make it tomorrow, with 2 minor changes, it will be Ghost Pepper hot sauce, made with 2 small G.Peppers, and with no cilantro. Will probable send some back to the Deep Woods of Southern Mississippi with girl child and family.

[greeneyes]

Nice looking tobacco plant. Good plans for the cold frame. I have an old window frame that I keep trying to get hubby to use to make a cold frame.

“Cold Frame? What’s a cold frame?”, says he. The I show him pictures. “oh yes okay I’ll do it soon”. This coversation has been going on since spring 2010.LOL

[greeneyes]

LOL. I don’t have much of a garden either. Even the indoor one is behind, and has less plants than ever before. Too many chores to juggle this year.

[greeneyes]

Will Do. Pinging every Friday afternoon. Posting as we can the rest of the week.

[greeneyes]

It’s a Maverick or a Rebel! It suits you.LOL

[greeneyes]

LOL. Now that’s a shell that sounds pretty interesting. May have to give it a try. LOL

[greeneyes]

That’s a pretty picture. Is it of one of your plants?