Frozen Meat: Hamburger, Steaks, Roasts, Bacon, Ham, Pork Chops, Fish, Etc

PROTEIN/MEAT

60 lbs. per person

Canned: Turkey, Chicken, Ham, Spam, Bacon, Tuna, Beef, Corn beef, Shrimp, Salmon, Sardines, Vienna Sausages, etc.

Frozen Meat: Hamburger, Steaks, Roasts, Bacon, Ham, Pork chops, Fish, etc.

Textured Vegetable Protein: Bacon, Beef, Chicken, Taco Flavored, Ham, Sausage, Pepperoni, Jerky Beef, Chicken Strips, Bar-b-que, & Sloppy Joe

Dehydrated Meats: Beef Jerky, Turkey Jerky, Pepperoni sticks, Wild game Jerky

Freeze Dried Meats: Beef, Chicken, Turkey, Ham

BASIC BEEF JERKEY

1/4 cup liquid smoke flavor1/4 cup liquid smoke

3/4 cup soy sauceOR1 1/2 cup soy sauce

2 lbs. lean meat, thinly sliced1/2 cup firmly packed brown sugar

2 lbs. lean meat, thinly sliced

Marinate 6 to 12 hours, in refrigerator.Marinate 6 to 12 hour in refrigerator.

FRONTIER JERKY

1 tsp. Salt2 T. Worcestershire sauce

1/4 tsp. Pepper2 T. liquid smoke

1 tsp. garlic powder1 lb. lean meat. thinly sliced

In small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layer deep in a glass or plastic, cover tightly. Marinate 6 to 12 hours in refrigerator. Stirring occasionally and keeping the mixture tightly covered. Dehydrate. Makes 1/4 pound jerky.

WESTERN STYLE JERKEY

1 tsp. Salt3 T. sugar

1/4 tsp. Pepper1/3 cup vinegar

3/4 tsp. garlic powder1/3 cup ketchup

1 tsp. dry mustard2 lbs. meat, thinly sliced

In small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, cover tightly. Marinate 6 to 12 hours in refrigerator, stirring occasionally and keeping the mixture tightly covered. Dehydrate. Make 1/2 lb. of jerky

FIESTA JERKY

1 tsp. Salt1 tsp. onion powder

1/4 tsp. Pepper1/4 tsp. ground cumin

1 T. chili powder1 lb. lean meat, thinly sliced

1 tsp. garlic powder

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly covered container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 lb. jerky.

MILD MEXICAN JERKEY

1 tsp. Salt1/2 tsp. oregano, crushed

1/4 tsp. Pepper1 tsp. paprika

1 tsp. chili powder1 lb. lean meat, thinly sliced

1/2 garlic powder

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly covered container. Marinate 6 to 12 hours in refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

HAWAIIAN JERKY

1 tsp. Salt1 garlic clove, crushed

1 tsp. ground ginger1/4 cup pineapple juice

1 T. brown sugar1/4 cup soy sauce

1/4 tsp. Pepper1 lb. lean meat, thinly sliced

1/8 tsp. cayenne pepper

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly, Marinate 6 to 12 hours in refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

TERIYAKI JERKY

1/2 tsp. Salt2 T. brown sugar

1/8 tsp. Pepper1/4 cup soy sauce

1/2 tsp. ground ginger1 lb. lean meat, thinly sliced

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 to 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly, marinate 6 to 12 hours in refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

CURRIED JERKEY

1 tsp. Salt1 1/2 tsp. curry powder

1/4 tsp. Pepper1/2 tsp. garlic powder

1/8 tsp. Cinnamon1 tsp. ground ginger

1/16 tsp. ground cloves1 lb. lean meat, thinly sliced

1/8 tsp. ground cumin

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat sliced in a single layer on a clean surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly covered container. Marinate 6 to 12 hour in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

WESTERN BARBECUE JERKEY

1 tsp. Salt1 tsp. dry mustard

1/4 tsp. Pepper3 T. brown sugar

1/8 tsp. cayenne pepper1/3 cup red wine vinegar

1 tsp. onion powder1/3 cup ketchup

1/2 tsp. garlic powder1 lb. lean meat, thinly sliced

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 to 4 layers deep in a container cover tightly. Marinate 6 to 12 in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Make 1/4 pound jerky.

SWEET AND SOUR JERKY

1 tsp. Salt3 T. brown sugar

1/4 tsp. Pepper1 T. soy sauce

1/2 tsp. onion powder1/2 cup pineapple juice

1 garlic clove, crushed1 lb. lean meat, thinly sliced

In small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning vinegar mixture over each layer. Cover tightly, marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

HOT AND TANGY JERKEY

1 tsp. Salt2 garlic cloves, crushed

1/4 tsp. cracked pepper2 T. A-1 sauce

1/4 tsp. cayenne pepper3 T. Worcestershire sauce

1 tsp. onion powder1 lb. lean meat, thinly sliced

1/2 tsp. paprika

In small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 to 4 layers deep in a tightly covered container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Make 1/4 pound jerky.

MIDDLE EASTERN JERKEY

1 tsp. Salt1/4 tsp. ground ginger

1/8 tsp. Pepper1/4 tsp. turmeric

1 1/2 tsp. Coriander1/8 tsp. ground cumin

1/4 tsp. chili powder1 lb. lean meat, thinly sliced

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly covered container, marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

SPRINKLED SEASONING JERKEY

A seasoning of 2 parts sugar and 1 part salt may be rubbed into the meat strips. Powdered herbs such as sage, caraway seeds, curry, basil, oregano, garlic, or cumin may be added to this mixture. One T. of herbs mixed in with each 1/2 cup of salt-sugar mix is sufficient.

JERKY RECIPES: from "Notes From Gen "

by Gen MacManiman

Beef Jerky: This traditional dried meat, made from lean flank steak, is very chewy and requires strong teeth! It is generally sliced with the grain in very thin strips. Slicing is easier if the meat if partially frozen. Season it with soy sauce or coarse salt and pepper. Another good choice of meat for jerky is heart. There is no fat in the tissues, and when partially frozen it can be sliced very thin. It is a good keeper. Hamburger can also be used. Mix it with desired seasonings, spread it onto Teflon sheets to dry, then transfer to paper towels to absorb any fat.

Marinades for jerky can be store-bought or made-to-order. Place strips in a container, cover with marinade, and refrigerate 8 to 12 hours. Drain, then dry on Teflon sheets. When partially dry, turn over directly onto the trays. The temperature should be between 105° and 115°. Here are my favorite jerky marinade recipes:

JERKY TERIYAKI

1/2 cup soy sauce 2 T. honey

1 tsp. ginger powder 1/2 tsp. garlic powder

1/2 tsp. onion powder 1/4 tsp. pepper

JUST JERKY

1/2 cup soy sauce 1/4 cup Worcestershire

2 tsp. honey 1 tsp. garlic powder

1 tsp. pepper

Cooked meat can be dried into tasty tidbits. Cut into cubes, sprinkle with seasoning salt, and dry. This is a good way to save every bit of left-overs. Dried cubes of meat can be ground into a powder to add to an instant soup.

Dried Fish: To dry fish from the freezer, thaw it partially, then trim it and cut into bite-sized pieces. Thaw completely, drain, and season with powdered marinade or seasoning salt. Dry thoroughly and store in tight containers.

Dried Chicken: Chicken is usually cooked, then dried. Use fat-free pieces, cut into small cubes, and dry. Excellent for nibbling and for instant soups.

Chicken Dressing Leather is tasty and easy to make. Blend together the chicken pieces and cooked dressing made with bread, celery, onions, and chicken broth. Spread out to dry on Teflon sheets. Delicious!

Refrigerate or freeze for long-term storage.

Use our suggestions to create your own jerkies.

from July, 1985 "Drying Times"
By Barb Moody

Drying strips of raw meat is one of the oldest methods of preserving meats. It has been used for hundreds of years by American Indians. Today, jerky is a favorite snack both at home and on the trail. Here is how you can enjoy your own gourmet varieties.

Begin with very lean cuts of meat. Flank steak is our favorite - it is very low in fat and has no bones. Take advantage of specials and buy and dry in bulk. Trim off any visible fat. Partially freeze meat. This will make it much easier to slice. Slice meat obliquely against the grain. Cut strips VERY thin. Place meat strips in a tight container, cover with marinade and refrigerate for 8 to 12 hours. When using a dry marinade, generously sprinkle both sides of meat with seasoning, arrange in a single layer in a tight container and refrigerate.

To dry, place meat strips on TEFLON SHEETING, when jerky is partially done turn over directly on to screening. Dry between 110° and 120°. Jerky drys quickly, usually in 8-12 hours. Jerky is done when it is completely dry - when cooled it should crack but not break when bent.

QUICK ‘N’ EASY JERKY

1/4 cup soy sauce

1/4 cup Hain's Barbecue Sauce (available in most health food stores)

SWEET ‘N’ SOUR JERKY

1/2 cup pineapple juice 1/2 cup red wine vinegar

2 T. soy sauce 2 T. honey

1 tsp. onion powder 1/2 tsp. white pepper

1/2 tsp. garlic powder

CURRIED JERKY

1/2 cup apple juice 2 T. cider vinegar

1 T. curry powder 1 tsp. garam masala (see recipe elsewhere)

1 tsp. ginger 1/2 tsp. salt

SMOKY HOT JERKY

2 T. Worcestershire sauce 2 T. soy sauce

2 T. steak sauce 1 T. liquid smoke

USING TVP (TEXTURED VEGETABLE PROTIEN)

BREAKFAST BRUNCH CASSEROLE

2 Cup Hashbrowns*2 Cup Sausage TexturedVegetable Protein*

1/4 Cup Chopped Onions*2 Cup Freeze dried ShreddedCheddar Cheese*

6 Eggs*1 T. Dry Mustard

2 Cup Fat-Free DryMilk*Salt& Pepperto taste

*Reconstitute before using

In a small bowl, add 2 cupswater to hashbrowns and letstand for 15 minutes or untiltender.In a saucepan, add 2 cupswater to sausage andbring to a boil; Simmer for10-15 minutes. Drain both sausage and hashbrowns before addingto casserole. While sausage and hashbrowns are reconstituting beat eggs,dry mustard, milk, and salt andpepper together. In a 9”x13” pan layerhashbrowns, onions, sausage,and cheese. Pour egg mixture over thetop. Bake at 350° for 40 min. oruntil knife comes out clean. You may make it the night before and refrigerate overnight.

ZESTY ITALIAN WONTONS

6 oz. sausage or (Sausage Flavored TVP)1/4 cup finely chopped onions

4 oz. mozzarella cheese, shredded2 T. grated Parmesan cheese

2 T. snipped cilantro40 wonton wrappers

Spaghetti sauce

For filling, in a large skillet cook the sausage and onion over medium heat till brown. Drain well and cool completely. Then mix in all the rest of ingredients, except spaghetti sauce. Spoon a teas. of meat mixture in center of one wonton and fold edges together and seal with a little water on your finger. Deep fry until golden brown and serve with spaghetti sauce as a dipping sauce.

SAUSAGE AND RICE CASSEROLE

1 cup water and 1 billion cube1 lbs. Sausage or (Sausage Flavored TVP)

1 cup rice (uncooked)1 green pepper, chopped

½ cup mushroom4 ½ cup boiling water

1 can cream of mushroom soup1 onion, chopped

½ cup sliced almonds1 stalk celery, chopped

1 ½ pkgs. Lipton chicken soup mix.

Fry sausage and drain. Add onions, pepper, celery, and sliced almond. Cook rice and Lipton soup mix water for 15 mins. Mix all ingredients and bake in oven for 40 mins. At 350.

BUBBLE UP PIZZA

1/3 cup bell pepper chopped1/3 cup onion chopped

1 cup fresh mushrooms sliced1/3 cup pitted olives sliced

1 jar 14oz. Spaghetti sauce1 garlic clove pressed

3 pks. Buttermilk biscuits2 cups mozzarella shredded

You can add ground hamburger or (Beef Flavored TVP or Freeze Dried Beef)

Preheat oven to 375. Combine vegetables and spaghetti sauce. Press in garlic. Mix well. Cut biscuits into quarters. Arrange ½ of biscuits over bottom of 9 x 13 baker. (won’t totally coverred) Spread with ½ of sauce mix and cheese. Repeat layers. Bake 23 –28 minutes.

MEXICAN CASSEROLE

1 lb. ground beef, browned or (Beef Flavored TVP or Freeze Dried Beef)

2 cans enchilada sauce1 ½ lb. cheddar cheese

1 can refried beans1 can mushroom soup

1 can cream of chicken soup6 flour tortillas

Mix everything and pour over tortillas. Sprinkle cheese over top. Bake at 350* for ½ hour.

TATER TOT PIZZA CASSEROLE

1 lb. ground beef or (Beef Flavored TVP or Freeze Dried Beef)½ cup chopped onions

¼ cup chopped green bell pepper1 (10 ¾ oz.) can condensed cream of mushroom soup

1 (8 oz.) can pizza sauce2 oz. sliced pepperoni

4 oz. (1 cup) shredded mozzarella cheese1 (16 oz.) pkg. frozen potato tots (about 3 ½ cups)

Heat oven to 375. Spray 8-inch square glass baking dish with nonstick cooking spray. In Large skillet, cook ground beef, onions, green peppers over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Reduce heat to medium; stir in soup. Cook until mixture comes to a boil, stirring occasionally. Spoon beef mixture into sprayed baking dish. Spoon pizza sauce evenly over top. Arrange pepperoni over sauce. Sprinkle with cheese. Arrange potato tots over cheese. Cover with foil. Bake at 375 for 30 minutes. Remove foil; bake an additional 15 to 20 minutes or until thoroughly heated. Serves 6

FRENCH BREAD PIZZA

½ loaf French bread2 T. Margarine

½ lb. ground beefor (Beef Flavored TVP, Freeze Dried Beef or Pepperoni)

½ cup olives, sliced½ cup tomato sauce

½ tsp. oregano leaves¼ tsp. garlic powder

¼ lb. mozzarella cheese½ cup minced onion

Brown ground beef with minced onion and sliced olives. Drain grease. Spread margarine on bread. Mix sauce with oregano and garlic. Spread sauce over buttered bread. Preheat oven to 400. Spread beef mixture on top of sauce. Sprinkle mozzarella cheese on top. Bake on cookie sheet for 12 minutes.

SWEET AND SOUR MEATBALLS

1 lb. ground beef (Beef Flavored TVP 4 sliced pineapple cubed or crushed

or Freeze Dried Beef can be used)1 T. Soy sauce

1 egg3 green pepper (cut into strips)

4 T. Cornstarch3 T. Vinegar

1 tsp. salt6 T. Water

2 T. Onion½ cup sugar (white)

dash of pepper1 T. Oil

1 cup pineapple juice

Combine 1st six ingredients, saving 3 T. Cornstarch. From into meatballs, and brown and drain. Combine oil, pineapple juice and remaining cornstarch, soy sauce, vinegar, water and sugar. Cook until thick then add pineapple, ground pepper, and meatballs. Heat thoroughly.

HAWAIIAN CRESCENT SANDWICHES

Heat oven to 375. Separate 1 (8oz.) can Pillsbury Refrigerated Quick Crescent rolls and press into 4 rectangles. Place dough on greased cookies sheet. Firmly press perforations to seal. In bowl, mix 1 can Hormel chuck ham or (Ham Flavored TVP), drained and flaked, 1/3 cup crushed pineapple, drained, 1/2 cup shredded Monterey jack cheese and 1/4 cup diced green peppers. Fill the center with meat mixture and fold and seal edges. Bake at 375 for 13 to 18 mins.

CHICKEN CASSEROLE

1 can condensed mushroom soup½ cup rice

1 can evaporated milk

2 cups diced cooked chicken or (Chicken Flavored TVP or Freeze dried chicken)

2 cups broth1 pimento, diced (opt.)

1 can chow mien noodles¼ cup crushed butter crackers (on top)

Mix together except cracker crumbs. Then put them on top. Bake at 350 for 1 hour

PRESIDENT KIMBALL’S FAVORITE CASSEROLE

2 cups cooked rice (1/2 cup uncooked)

2 cups boiled chicken, diced or (Chicken Flavored TVP or Freeze dried chicken)

1 cup finely chopped celery½ cup finely chopped onion

1 can cream of mushroom soup2 hard boiled eggs, diced

1 T. Soy sauce

Prepare rice. Set aside. Sauté celery and onions in butter until golden, not brown. In large bowl, combine chicken, celery, onions and eggs. Then stir in soup and soy sauce. Spread half of rice in buttered casserole dish. Then spread on half of chicken mixture. Repeat rice mixture. Bake at 350 for about 30 minutes.

CHICKEN CASSEROLE

Step 1: Chicken, 1 carrot sliced, 1 onion quartered, 1 celery stalk. Salt to taste, water, cook until tender

Step 2: 1 med. Onion finely chopped2 Large celery stalks with tops finely chopped

½ cup chicken fat from chicken3 T. Chicken broth

½ tsp. salt½ tsp. pepper

1 tsp. sage or poultry seasoning3 qt. Soft bread cubed