In this video I am reviewing a Mora Bushcraft knife and I am also reviewing the Benchmade Models 162 Bushcrafter and the Benchmande 162-1 Bushcrafter EOD. I am also reviewing the EOD Master Crab by Pileri knives. I am also going to be taking a pot shot at Benchmade for their Model 162-1 Bushcraft EOD as I don't believe that it is being used by anyone in the Navy EOD service so I am calling Benchmade and Shane Siebert out on this issue. So watch and enjoy!
How To Make Chicken Jerky: Make Your Own Chicken Jerky
2 to 2.5 lbs Chicken breast cut 1/8 to 1/4 inch thick
1/2 to 3/4 Cup low sodium soy sauce
3 Tsp. Morton tender quick
1 Tsp. salt
1-2 Tsp. lime juice
1/2 Tsp. Ginger paste
1/4 to 1/2 Tsp. garlic paste
1/2 Tsp. black pepper
1 Cup maple syrup or any kind of marmalade
2-3 Tbsp. Brown sugar
1-2 Tbsp. sesame oil
2 Tbsp. ketchup
1 Tsp. 5 spice
NOTE: To make the jerky for you and your dog omit the garlic paste, the ginger paste, the black pepper or even red pepper flakes.
Directions:
Mix all the ingredients except the chicken in a large non
reactive bowl and make sure to mix all of the ingredients very
well. Then set the marinade aside to let the flavors marry
and start cutting your chicken breast into 1/8 to 1/4 inch
thick slabs lengthwise. Now once this is done place the
strips/tenders into a gallon-sized Ziplock bag. Now pour the
marinade into the bag and seal the bag and manipulate the
meat around so that it all gets nicely coated. Marinate for at
least 4hrs or overnight is better. Using MTQ salt I allowed
the meat to cure in the marinade for 48hrs and it came out
great. When you are done marinating the chicken place the meat
strips on dehydrator trays. Dry at 145 to 160 or the highest
degree of heat your dehydrator can do for 5-7 hours or until
completely dry (length of drying time depends on thickness of
strips).
Poultry Cooking Whether you are cooking, smoking or jerking
poultry the internal temperature must go to at least 165 so to
be on the safe side to avoid bacteria or botulism preheat your
oven to 275 and put jerky in it on a sheet or on tin foil for
10 mins then turn off the heat open the door allow the chicken
This week I am making my version of Vietnamese Beef Jerky or Thit Kho Bo. This is a delicious version of beef jerky with many layers of flavors and great umami! If you LOVE beef jerky then you will LOVE this recipe. The recipe can be found below. Enjoy!
This Is The Nesco Top Of The Line Dehydrator I Used In This Video: http://goo.gl/FV6Tlc
2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK 6 TBSP MINCED LEMONGRASS 4 CLOVES GARLIC MINCED 4 TBSP BROWN SUGAR OR MOLASSES 2 TBSP. CHINESE FIVE SPICE 2 TBSP. CURRY VIETNAMESE CURRY POWDER 1-2 TSP. BLACK PEPPER 2-3 TSP. SESAME OIL 2-4 TBSP FISH SAUCE 1-2 TBSP. OYSTER SAUCE 1-2 TBSP. HOT CHILI FLAKES 2 TSP. LIME JUICE 1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER.
Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch. Freeze the beef for 30 to 45 minutes to make it easier to cut.
In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined.
Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef.
Let the sauce mixture stand for about 30 mins to let the flavors marry.
Coat all of your slices and put on plate or in a bowl. Marinate for 4 hours minimum or overnight. I like overnight.
Take from the fridge and dip each slice of meat in the sauce mix then place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying.
Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!
In this video I am doing a review of one of my favorite one hand openers of all time. The Benchmade Presidio Model 520. This is one of the toughest hard use folding knives in the world today. It incorporates the now famous Axis locking bar system which still to this day is the strongest lock any folding knife in the world can have on it. I have carried this knife with me for many years and have enjoyed every day with it. Enjoy the video!
In this video by request I am going to show you how to sharpen a Chinese Vegetable Cleaver or Cai Dao! This is a very thin literally paper thin blade that is uniquely geared toward finite cutting of vegetables. This cleaver can be used for meat as long as it has no bones. This kind of tool is pleasure to use. Enjoy the video!
In this video I talk all about the venerable Arkansas oil stones. The Arkansas stone has been quarried from the Ouachita Mountains of Arkansas and have been used for hundreds of years here in America. There is lots to know about Arkansas stones and I am going to do my finest to share my knowledge of them with you today! Enjoy!
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
My Power Pressure Cooker XL:
http://pressurecookerdeal6.com
This week I am cooking for the very first time in my life with a pressure cooker. Not just any pressure mind you. This week I am cooking with a Power Pressure Cooker XL and I am loving it. It was sent to me and I have been using it for about two weeks and doing some experimenting and I LOVE it! I have been experimenting with different pressure cooker recipes and I love chicken so I was experimenting with pressure cooker chicken recipes and this week I am going to make a Spanish inspired Chicken With Sausage, Beans And Olives to make a Spanish style chicken stew that I am sure you will love in between 30 to 40 minutes all in one pot! Let's go! The recipe can be found below.
Spanish Style Chicken Stew With Chorizo Beans And Tomatoes
1 Chicken 3-4Lbs. Cut into pieces.
1 lb dried black Beans
1-2 lb chorizo sausages or Andouille sliced
4-6 cloves garlic, peeled and minced
2 tbsp. olive oil
1 large onion, peeled and sliced
1-2 medium red bell peppers, seeded and sliced
6-10 plum tomatoes, diced or
1-2 15 oz can of diced tomatoes
1 tsp. ground cumin
1 Tsp. chili powder
2 bay leaves
A pinch of crushed saffron
1/4 Cup dry white wine.
1 tbsp. smoked Spanish paprika
4 cups chicken stock
2 Tsp. white sherry vinegar
1-2 Tsp. sugar to cut some of the acidity.(Optional)
1 tbsp. sea salt
1 tsp black pepper
1/2-1 Tsp. cayenne pepper
1 tsp. freshly ground black pepper
2 tbsp. fresh cilantro chopped
Place the inner pot in the Power Cooker.
Place the oil In the inner pot.
Press the CHICKEN/MEAT button.
Sear the chicken parts on both sides golden brown.
Remove the chicken and set aside.
Brown the sausage then set aside.
Sauté the onions, pepper & garlic.
Add the diced tomatoes
Add the remaining ingredients and mix together well.
Then add the chicken and get it in there well.
Then add the sausage and get it in there well.
Place the lid on the Power Cooker and switch the pressure release valve to closed.
Press the WARM/CANCEL button.
Press the BEAN/LENTIL button and then press the COOK TIME SELECTOR button until you reach 30 Min .
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
Keep the stew warm for another 5-10 mins to really seal in the flavor.
Switch the pressure release valve to open. When the steam is completely released.
Remove the lid.
Serve by itself or with some rice.
