Showing posts with label Delicious. Show all posts
Showing posts with label Delicious. Show all posts

Monday, 15 January 2018

Sustainable Table - Venison Steak, Sausages and Salami's

Processing my organic wild harvested protein from my blog post - http://wfrblog.blogspot.com.au/2018/01/harvesting-organic-free-range-meat.html
 Venison Fennel and White Wine sausages and
Venison Fennel and White Wine and Cranberry sausages.
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 Venison Salami and Venison Chilli Salami in the Dry Curing Chamber
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Rumps, topsides, rounds and silversides vacuum packed whole and ageing in the fridge set to become, steaks, roasts, schnitzel and spicy venison jerky.
(click on image for larger view)


Wednesday, 31 May 2017

Venison Jerky Time - Sustainable use of Free Range Organic Meat


Sweet and Spicy Venison Jerky
 Trimmed Venison
 Some of the venison marinating in the bag at bottom and other cuts 'tenderising' and aging before freezing above.
 The new 10tray food dehydrator, $119 bucks free delivery from the Bay of E 👍


 Loaded up
Ready to go 4-5 hours

Thanks Matty Boulton for this recipe.


Venison Marinade for Sweet and Spicy Venison Jerky
Equal parts Soy sauce and Worcestershire  sauce.
  • 500 ml Soy sauce
  • 500 ml Worcestershire  sauce
  • 125 ml Teriyaki sauce
  • 2 x Tea spoons of Wasabi
  • 60 ml (I bottle) Smoked Chipotle Tabasco sauce

Enough for about two kilos of meat.

Method:
  • Mix together all the ingredients.
  • Add the venison strips and toss to evenly coat. I used a large plastic bag.
  • Marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  • Remove the venison strips from the marinade and squeeze off excess.
  • Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  • Dry the venison on high until dry but still pliable, about 4 - 5 hours.
  • The jerky should bend without breaking.
  • Completely cool in an well ventilated space before tasting or testing for dryness.
  • Most recipes recommend allowing to air dry for up to a week before storing.
  • Store in an airtight container, vacuum seal or in resealable plastic bags.
Yum 😙

If you don't have a food dehydrator, you can also place it in a 80 degree C oven for 6 to 8 hours. Never tried this.


Sunday, 29 November 2009

Lifestreaming and your Federated Identity

Lifestreaming is a term that was coined by Eric Freeman and David Gelernter at Yale University in the mid-1990s to describe "...a time ordered stream of documents that functions as a diary of your electronic life, every document you create and every document other people send you is stored in your lifestream." The oldest posts or the tail of your stream contains documents from the past and more recent documents are toward the present. These are atifacts such as electronic mail, pictures, movies, voice mail, reminders, calendar items, to do lists etc. Today most of us have information scattered all around the internet, or now known by its metaphor as 'the cloud'.

How do you manage your identity and logins to all these resources? You have many more than you may think. Your bank, insurers, travel company, the government, online stores etc and thats not to mention life streaming services like:


What we all have now is a federated identity or the virtual reunion, or assembled identity and this information is stored across multiple distinct identity management systems. Sometimes these are linked together by a common token, usually a user name if you use a common one for multiple systems or services. You are authenticated across multiple systems or even organisations. Your identity is distributed and accessible.

Not everyone has a constant flow of their recorded information posted both online and offline and its a mistake to think about this by limiting the concept your digital life as only a sum of the feeds you publish. Flickr and Youtube are ways of displaying your life in the offline world that may be there forever.