Tuesday, March 26, 2013

Dried beef blocks

I guess spring is here for us as I found the first wasp on the inside of the house this morning crawling on the dining room window.  Now how in the world did he get inside?

The highest snow drift is in front of the barn and is down to around 2 feet deep and after last weekends snow melted the last couple of days its back to mud, mud, mud elsewhere.

Here is an old recipe from a 1887 cook book, I just thought this was a very interesting recipe and shows how some things were done way back when.

1887 Cook book Dried Beef Blocks
Take a leg of beef weighting around 10 pounds, and after breaking the bones put in a soup pot large enough to hold it.  Just cover it with cold water and heat it gradually until it nearly boils. Skim it attentively as scum arises.  Then add a little more cold water and boil again and keep skimming the scum off until the water is clear. Let it boil for 8 to 10 hours and then sieve through a five hair sieve, (fine cheese cloth will work) and into a sturdy pan, they used to like stone pots for this.  Set this where it will cool quickly.

The next day remove every particle of fat from the top of it. Pour through a fine sieve and into a stew pot taking care to not disturb the settlings at the bottom. The stew pan should be of copper well tinned.

Put in an ounce of whole black pepper and boil briskly on a quick fire taking off any scum that arises.

When the liquid is reduced to about a quart set over a gentler fire in a smaller pot until it is reduced to the consistency of a very thick syrup.

Be very very careful this does not burn. Take up a spoonful and cool it should be the consistency of jelly, if needs more boiling do so.

Put away in small jars or if you wish to keep tis for 6 months or more it can go into sausage casings.  To dry put in a shallow bowl or pan until cool then turn it out and weigh it. Divide it into ½ ounce or ounce pieces. Place in a warm room and turn frequently until they are quite dry.  Around 10 days to dry.

These days we can put them in a dehydrator and these beef cubes will last for years.

Comments welcome

Wednesday, March 20, 2013

Great Ideas from reThink Survival

I came across some great ideas on reThinkSurvival.com

Small wood gas rocket stove made from bean and soup cans is a great one. http://rethinksurvival.com/posts/daily-youtube-bonus-how-to-make-a-small-wood-gas-stove/

Also 297 books on all different kinds of things http://www.armageddononline.org/disaster-prep-help.html

They come up with some great ideas and information.  Browse around and you will find many things that interest you I bet.

Here at the home front we had 6 inches of snow on Sunday and then last night it rained all most all night and continued to pour this morning, not much snow left, but 35 degrees and rain is a bit bone chilling.

Tuesday, March 12, 2013

Baked boiled eggs works

It worked just great, I will cut the time down to 25 minutes next time.  I had tiny brown spots where the eggs were touching the cupcake tin.  But else they turned out good and peeled easily, which is something to say with fresh eggs.
So if I cut that down to 25 min. that may keep from having the spots where the eggs meet the pan.
So 325 deg for 25 minutes :).

Monday, March 11, 2013

Boiling Eggs in the Oven

I just checked the weather and it is supposed to rain all week; that should get rid of the rest of the snow and ice out there.

There were birds singing outside my bedroom window this morning. I noticed they had started that last week so spring is on the way.

Many people are already talking starting their gardens across the country which is wonderful.  Be a while yet for us.  But we have been collecting seeds.

Oh I ran across a lady who boils eggs in her oven.  She puts each egg in a cupcake tin holes and has the oven at 325 deg. and cooks them for 30 minutes.  I am going to try that today and then report on how well that works.

I have been working on Baby quilts and might even manage to get the kind sized one finished soon.  The top of it has been done for a while now.

  This is from Old as Dirt

Creamed corn cornbread

1/3 cup plus 3 Tablespoons vegetable oil divided
2 cups yellow cornmeal
1 cup all purpose flour
1 Tablespoon sugar
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded Montgerey Jack cheese
1 [ 15 ounce] can cream style corn
1 cup buttermilk
3 large eggs

1. Preheat oven to 400 . Place 3 Tablespoons oil in a 12 inch cast iron skillet. Place in oven until skillet is hot.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Add cheese, stirring to combine.
3. In a medium bowl, combine corn, buttermilk, eggs, and remaining 1/3 cup oil. Add to cornmeal mixture, stirring to combine. Pour batter over hot oil in skillet.
4. Bake for 24 to 28 minutes or until a wooden pick inserted in center comes out clean.

Heating the oil in the skillet makes the crust of the cornbread extra crispy. while the inside is moist and cheesy. Serve with lots of butter.