93 lines
4.9 KiB
XML
93 lines
4.9 KiB
XML
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<title>RedMeat on KemoNine's Culinary Notebook</title>
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<link>https://culinary.kemonine.info/tags/redmeat/</link>
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<description>Recent content in RedMeat on KemoNine's Culinary Notebook</description>
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<generator>Hugo -- gohugo.io</generator>
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<language>en-us</language>
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<lastBuildDate>Fri, 16 Feb 2024 00:00:00 +0000</lastBuildDate><atom:link href="https://culinary.kemonine.info/tags/redmeat/index.xml" rel="self" type="application/rss+xml" />
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<item>
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<title>Taco Seasoning</title>
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<link>https://culinary.kemonine.info/recipes/2024/02/taco-seasoning/</link>
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<pubDate>Fri, 16 Feb 2024 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2024/02/taco-seasoning/</guid>
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<description></description>
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</item>
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<item>
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<title>Biltong (Jerky)</title>
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<link>https://culinary.kemonine.info/recipes/2024/02/biltong-jerky/</link>
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<pubDate>Sun, 04 Feb 2024 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2024/02/biltong-jerky/</guid>
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<description>Notes if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderise the meat. if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodised salt – iodine leaves a bitter taste in the mouth </description>
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</item>
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<item>
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<title>Cajun Sausage and Rice Skillet</title>
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<link>https://culinary.kemonine.info/recipes/2022/12/cajun-sausage-and-rice-skillet/</link>
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<pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2022/12/cajun-sausage-and-rice-skillet/</guid>
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<description></description>
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</item>
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<item>
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<title>Grandma's Versatile Stew</title>
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<link>https://culinary.kemonine.info/recipes/2022/12/grandmas-versatile-stew/</link>
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<pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2022/12/grandmas-versatile-stew/</guid>
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<description>Notes This was designed to be more &lsquo;heart smart&rsquo; than a standard beef stew while also being adaptable to Keto/Low Carb diets. It&rsquo;s even flexible enough to adapt to a vegan diet. Ingredients were selected to avoid common &lsquo;filler foods&rsquo; that are nutritious but feature heavily in western diets day to day. Kind of a &lsquo;get outside the go to foods&rsquo; style recipe. Options for using &lsquo;go to foods&rsquo; are included for completeness.</description>
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</item>
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<item>
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<title>Instapot Red Meat Stew</title>
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<link>https://culinary.kemonine.info/recipes/2022/12/instapot-red-meat-stew/</link>
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<pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2022/12/instapot-red-meat-stew/</guid>
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<description>Work In Progress Notes Reduced amount of meat in original recipes, increased veggies Tumeric was not in original recipes Squash was not in original recipes Used decent Pino Noir Doubled worcestershire sauce for more bite 3 cloves garlic </description>
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</item>
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<item>
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<title>Sheet Pan BBQ Meatballs</title>
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<link>https://culinary.kemonine.info/recipes/2022/12/sheet-pan-bbq-meatballs/</link>
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<pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2022/12/sheet-pan-bbq-meatballs/</guid>
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<description></description>
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</item>
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<item>
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<title>Sheet Pan BBQ Meatloaf</title>
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<link>https://culinary.kemonine.info/recipes/2022/12/sheet-pan-bbq-meatloaf/</link>
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<pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2022/12/sheet-pan-bbq-meatloaf/</guid>
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<description></description>
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</item>
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<item>
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<title>Steak butter (half batch)</title>
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<link>https://culinary.kemonine.info/recipes/2022/12/steak-butter-half-batch/</link>
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<pubDate>Mon, 05 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2022/12/steak-butter-half-batch/</guid>
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<description></description>
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</item>
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<item>
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<title>Dehydration Times</title>
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<link>https://culinary.kemonine.info/notes/2022/12/dehydration-times/</link>
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<pubDate>Sun, 04 Dec 2022 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/notes/2022/12/dehydration-times/</guid>
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<description> Ingredient Temp Time Ground Pork + Ground Turkey mix 160F 4-6 hours Ground chicken 160F Unknown Ground veal 160F Unknown Snapper (Skin on or off) 160F 10-12 hours Herbs/Spices 110-115F 2-4 hours Peppers 135F 6-8 hours </description>
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