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Old 09-24-2008, 07:27 AM   #241
Danielle Benford
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Re: George's Recipe Corner

I am unaware of the HQ stuff as well, but I am sorry to see you go, George.

Thanks again for all of your wonderful recipes. I tried several and found them to be delicious, easy, and nutritious. Like Daniel said, if you change your mind on starting another blog, please send me the link. Best of luck to you!
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Old 12-08-2008, 08:43 PM   #242
Titus Lo
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Re: George's Recipe Corner

Quote:
Originally Posted by George Mounce View Post
Angry Jerky

This stuff is amazingly good!

Ingredients:
1 (4-pound) chuck roast (tends to be more marbled) or london broil, sliced into 1/8 slices, trim excess fat throughout

Marinade (this is enough for 4 pounds of meat):
1 cup apple cider vinegar
1/2 cup balsamic vinegar
4 tbsp kosher salt
4 tsp cinnamon
4 tbsp Mrs. Dash Seasoning Chipotle Seasoning
1/2 tbsp onion powder
1 tbsp crushed red pepper
1 tbsp oregano
1 tbsp molasses

Directions:

Put meat and marinade in a sealed plastic bag (in a bowl or dish in case it leaks) for 24 hours in refrigerator. Turn over whenever you open fridge to keep marinade moving around.

You will need cookie sheets and wire racks. 1 sheet/2 racks per 2 pounds of meat.

Take meat out and drain in a colander for 5 minutes in sink. Place strips over wire rack in cookie sheet and place in an over set to WARM or LOW with oven door cracked open 2-4. The heat is just to keep the air moving, it is not to cook the meat, that is why it is important to keep the oven open. You can also use a dehydrator if you have one. Keep the meat in place for 6-12 hours (this really depends on type of meat and the WARM/LOW setting on your oven. most will be done at the 6-8 hour point) until it turns dark and slightly brittle (like gum). Keep refrigerated, as there are no preservatives.

Nutrition Facts (2P/1F)
Serving Size 57 g (2 oz)
Amount Per Serving
Calories: 102
Calories from Fat: 34
Total Fat: 3.8g
Saturated Fat: 1.4g
Cholesterol: 46mg
Sodium: 728mg
Total Carbohydrates: 1.3g
Sugars: 0.9g
Protein: 15.0g
I was wondering, what temperature should i set my oven to? It says warm to low, anyone have a number? I have my meat marinating right now and Im gonna throw it in the oven tommorow
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Old 12-09-2008, 10:30 AM   #243
Brandon Petersen
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Re: George's Recipe Corner

Just went through this thread from start to finish - Great recipes!!!
Now i just have to learn to cook!

George,

you still around? Or anti Crossfit?
Just saw the last post, which didnt seem to go over well. Which i was around when your blog was up.

Thanx for all the recipes - hopefully i will get to make some soon.
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Old 12-09-2008, 10:56 AM   #244
Jay Cohen
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Re: George's Recipe Corner

Quote:
Originally Posted by Brandon Petersen View Post
Just went through this thread from start to finish - Great recipes!!!
Now i just have to learn to cook!

George,

you still around? Or anti Crossfit?
Just saw the last post, which didnt seem to go over well. Which i was around when your blog was up.

Thanx for all the recipes - hopefully i will get to make some soon.
George is alive and very well, you'll just find him over on the PM Menu Boards.
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Old 12-09-2008, 11:05 AM   #245
Brandon Petersen
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Re: George's Recipe Corner

what are the "PM Menu Boards"?
Sorry, still learning this stuff :-)
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Old 12-09-2008, 11:20 AM   #246
Jason Scheffler
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Re: George's Recipe Corner

Quote:
Originally Posted by Brandon Petersen View Post
what are the "PM Menu Boards"?
Sorry, still learning this stuff :-)
http://www.performancemenu.com wf/s Or at least I haven't found anything thats not safe.
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Old 12-09-2008, 01:15 PM   #247
Brandon Petersen
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Re: George's Recipe Corner

I dont think I could keep up with all these forums, LOL.
I was sent a PM with this board as well

so basically that seems like 3 forums out there.

I think i will stick with the CF board. Seems helpful.
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Last edited by Lynne Pitts : 12-12-2008 at 06:21 AM. Reason: Unqualified Link
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Old 12-09-2008, 02:15 PM   #248
Lurene Grenier
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Re: George's Recipe Corner

Any low temp is fine. You're not trying to heat the meat, rather you're trying to create dry airflow over the meat. The heat will create that current of dry air, dehydrating it.

The angry jerky is good, but be warned, it's very very angry. Even people who didn't know what it was called said, "This jerky is... angry"

You may want to tone down the spice.
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Old 01-12-2009, 09:10 PM   #249
Titus Lo
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Re: George's Recipe Corner

Quote:
Originally Posted by Titus Lo View Post
I was wondering, what temperature should i set my oven to? It says warm to low, anyone have a number? I have my meat marinating right now and Im gonna throw it in the oven tommorow
Hi Guys,

The first time i made it, it went well! it tasted so good!

im making this angry jerky the 2nd time now.

i was wondering, what does "Place strips over wire rack in cookie sheet " mean?

I take the strips and i place them over the wire rack? if i do that, wouldnt the strips fall to the bottom of my oven?

what does it mean "in cookie sheet?"
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Old 01-13-2009, 05:49 AM   #250
George Mounce
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Re: George's Recipe Corner

Quote:
Originally Posted by Titus Lo View Post
Hi Guys,

The first time i made it, it went well! it tasted so good!

im making this angry jerky the 2nd time now.

i was wondering, what does "Place strips over wire rack in cookie sheet " mean?

I take the strips and i place them over the wire rack? if i do that, wouldnt the strips fall to the bottom of my oven?

what does it mean "in cookie sheet?"
Heh, bit of confusion on that one.

If you have ever seen wire cooling racks, I used to take cooling racks and place the meat on those inside of a baking sheet. Now I have a dehydrator and use that which saves a ton of time and does a much better job. They are really inexpensive.
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