LEMS Backwoods Seasoning Jerky Mix Review
I like jerky. And as I have the diabetes, if I can find one without added sugar, it’s a great low-carb snack. Friends of mine had been bragging about this fancy brand out of the Napa area, Krave, and I finally got around to trying it and wasn’t impressed. I won’t finish the package even. I wrote about it the other day.
So I decided to make a batch on my own, and had this package of seasoning sitting around, from LEM Products, a company I do business with when I make sausage. They have everything you’d need for making sausage or other processed meats at home, like stuffers, casings, seasonings.
The mix (Salt, Worcestershire Powder (Dextrose, Caramel Color [Sulfites 140ppm], Monosodium Glutamate, Garlic Salt, Carboxymethyl Cellulose, Chili Pepper, Spices, Mustard, Malic Acid, Natural Flavorings [Spice Extractives], Onion, Less Than 2% Silicone Dioxide Added To Prevent Caking), Paprika, Granulated Garlic, Monosodium Glutamate, Red Pepper, Dextrose, Spices And With Less Than 2% Tricalcium Phosphate Added To Prevent Caking) goes in a non-reactive bowl with 2 pints of water, and you slice your choice of protein (I used bottom round beef) as large/small, thick/thin as you like and marinade it for at least eight hours. I went 18 hours and added a half teaspoon of liquid smoke to the brew, too, as I’m making my jerky in the oven, not a smoker.
Place the protein on a wire rack, on top of a sheet pan to catch drippings, turn on your oven to its lowest setting, and place your pan in the oven with the door cracked open.
I also put in some mesquite chips, not sure if that will add anything other than to smoke up the house. (In the ramekins at the left of pic, smoking supplies are available at your nearest Gander Mountain).
Keep checking hourly it til it reaches the consistency and dryness that suits you. It’ll take hours. At two hours, the pieces are fairly dry, and I flipped them. Three hours, pretty good, a little crispy, still a little chewy (btw, the oven is at 175) . I finally pulled mine at four hours (pictured). I’m very happy with the results. Chewy, but not hard. I guess I will store in baggies to retard the potential for mold.
If you were going to make a goodly amount for your own use or gifts, I would suggest five pounds of meat, and a good knife will cut the beef thin enough for most people – if you want ultra thin, use a slicer!
LEMS Backwoods Seasoning Jerky Mix Review
I like jerky. I’m always in the hunt for new brands to find the ideal one for my personal taste. I like them beefy, smokey, slightly salty, and chewable. My favorite is one of the national snacks of South Africa, which I reviewed, and you can order online. I like that product as it is actual strips of beef muscle, instead of a processed product.
A few years ago, I made a trek to the factory outlet store for Jack Link‘s, in a small Wisconsin town near where I was brought up.And some top chefs in Chicago came up with their own brand which is very tasty.
Well, “West Coast” friends of mine have been crowing about Krave brand jerky for some time. “The best ever,” “unbelievable.” Krave was started by Jon Sebastiani, of the wine dynasty, who rapidly ramped it up to a $35 million annual company before flipping it quite early in its life to Hershey for $220 mil.
Legend has it (and the website) that Sebastiani and some athletic type friends that there was a hole in the market for this type of snack, and targeted to the work out crowd. (Not me, exercise for me is jogging my memory).
Krave touts their gourmet and natural ingredients. I chose the original variety ($3.99 at WalMart, same price as competitors), and the ingredients include: Beef, Cane Sugar, Gluten Free Soy Sauce (Water, Soybeans, Salt, Alcohol), Honey, Contains 2% or Less of the Following: Sea Salt, Granulated Garlic, Onion Powder, Paprika, Spices.
Long and short. I didn’t care for it. Although well within its expiration date, it was hard as a rock. Not sure if that is intentional or not, but it doesn’t appeal to me. Secondly, it contains cane sugar (why?) which really boosts the carb count, which I guess is good for marathoners, but not for diabetics and weight watchers. Low carb meat snacks are standard fare for the latter in many cases.
Krave has different flavors, and you can order online for about twice the price that I saw in stores. This may be your dream jerky. As for me, it motivated me to have making jerky at home for this weekend. I used to get great home-made jerky from a dear friend, who eventually went crazy and quit making it.
I’ve got beef strips in marinade here at the burger house. In 24 hours, I’ll start drying it. I’m excited.
Krave Jerky is manufactured at a company in Kentucky called Louisville Processing & Cold Storage. Picture of that facility below.
Krave Jerky Review
Feeling a might peckish, I was scoping out restaurants by how much I liked their exterior vintage neons, and opted for the Olympic, right downtown, a couple blocks from the lake.
It’s an old-timey coffee shop format, serving all three meals, with booths and tables. It’s also crowded, not with people, but with ‘stuff,’ and you’ll have to negotiate a path to the washrooms, for instance.
They have a HUGE menu, with enough variety to easily please any diner, and simultaneously overwhelm any kitchen. In other words, the menu is so long that most places are going to have to look for short cuts, and in the case of my selection, the “Meat Lovers Burger,” it meant going with food service ingredients instead of fresh, prepared, in-house grub.
Yeah, I know, it’s a coffee shop. The burger came with fries (which were OK), and was around $10.50, adding cheese would slap on a buck.
Didn’t eat much of it, didn’t take it to go, either. Service was “OK,” there was one young woman for the entire dining room when I arrived, and she seemed a little harried. Ambiance is a-ok. Bathrooms are fairly clean.
Maybe I made a bad choice, maybe the kitchen was having an off day, but they weren’t very busy. There are sooooooooooooooo many options in Lake Geneva, for dining at all ends of the price spectrum. This is probably one you can skip.
I rarely read other reviews, but I checked a few as I was writing this, and some make reference to it’s an excellent place to eat when you’re drunk. I’ll keep that in mind.
Olympic Restaurant Review
(August 1, 2016) Most of the major frozen pizza manufacturers have been busy rolling out new variations of their products over the last couple years, apparently in an attempt to acquire more freezer frontage in the store, which hopefully translates into sales.
Tombstone, which started in Medford, WI, (map below) as a supplier of frozen pies to bars, grew into a substantial manufacturer before being sold off to Kraft, and then to Nestle.
One of their latest labels is the “Roadhouse” pizza, offering ‘double cheese,’ a crisp crust, and loads of toppings. I picked up the “Bring on the Meat” style, which is topped with Genoa salami, pepperoni, and sausage.
This might be OK as an addition to the value priced end of the frozen pizza spectrum, but unfortunately, it falls into the upper mid range, running about seven bucks at my WalMart.
The salami is a pure pork/beef product, but they’ve mucked up the pepperoni by adding chicken, who knows why. The sausage is more like a plain crumbled pork, with little to no seasoning.
The larger shreds of cheese (see unbaked pic below) are a welcome addition. While they are very few frozen pies that have slices of cheese instead of shreds, the larger the pieces the better the tactile experience, in my opinion. The crust is ok, not ultra thin, but crispy enough for my taste, but the sauce borders on horrid, like most frozen pies, you can easily imagine it coming out of a 55 gallon drum labeled industrial strength pizza sauce.
It also is flavorless, with no indication is was originally birthed by tomatoes.
I had a couple pieces and then my guests heard me say something no one has ever heard me say in my entire life: “I’m throwing the rest of this out, ok?” No one objected. If you’re a regular reader, you know I try and find something positive in every post. Unfortunately, this pizza is dreadful.
Tombstone Roadhouse Pizza Review
Tombstone Roadhouse Pizza Review
It was late in life before I “took to” mushrooms, probably because there really wasn’t that much exposure to them when I was growing up, though my mother was fond of using cream of mushroom soup for too many things.
Not the same with olives, however, even though they were another scarcity in my home – reserved for Christmas, Easter, and Thanksgiving. No idea why. I started to get excited about mushrooms after talking to ‘shroom people at farmer’s markets and experimenting with them. Then I moved into truffles and it was like a gift from heaven.
I have avoided olive shortages by curing my own at home, buying raw (fresh) ones from Penna, a California grower. They are available to purchase every September or so, and the process is time consuming, but not terribly difficult.
While I generally try and avoid tourist destinations, I found myself in one, Lake Geneva (the Wisconsin one, not the good one) the other day and walked by an olive oil store. You see these springing up in most cities, and while I wouldn’t have thought they had staying power, the Olive Oil Store in Lake Geneva proprietoress told me she opened in 2008. That’s pretty good longevity for any specialty retailer.
Olive oil stores have (generally) dozens of flavored olive oils, in large urns, and you can purchase your selection by the pint, quarter or 55 gallon drum probably. You’re also able to have samples. Other items in the store include oil olive goods like soap and spreads, though curiously, few actual olives.
A truffle pate made by Stonewall Kitchen of Maine caught my eye. No idea (or clue) where the truffles are from, the best ones in the world come from Italy and France, but they have started to grow some in the US, Oregon has got it going in that regard, as to the Carolinas and some other states.
If you’re interested in the truffle biz, there’s a lighthearted novel about it by Peter Mayle, Anything Goes. Mayle is a British expat that has written a series of novels about living in France. Pretty funny stuff.
The truffle pate? Excellent. Very earthy. Natural ingredients. At less than $10, a bargain compared to pure imported stuff. Think I’ve paid about $40 for a 2 oz tube of black truffle paste before!
Nice store, nice selection, nice people. Go. Buy. (None of these photos are mine, credit to owners).
Olive Oil Stores Review
Many originally settled in an area of the West Loop, and took up jobs operating food carts, until they saved or pooled their dough to open small cafes in the area now known as “Greektown.”
Around about 1971, the “Greek Islands” opened their Greektown location, and many credit the restaurant with introducing Saganaki (which at the time, my toddler called “cheese on fire”) and gyros to American diners.
The immense popularity of the Greek Islands (they import many of their ingredients from Greece) led them to open a second location, in the Western Suburb of Lombard, IL.
We hit it up the other night, were very well fed, very well taken care of by the waitstaff, and it was a great value – four dinners with many appetizers and drinks for less than two C notes.
The restaurant has a lengthy appetizers menu, so I went all tapas for my dinner, and ordered a number of small plates (NOT TO SHARE, JUST FOR ME! LOL).
They were all great. House made hummus, saganaki, the Greek pork sausage Loukaniko (which is made with a hint of citrus peel) and a plate of feta and olives. Accompanied by house baked fresh bread and/or pita. Swell. Other entrees at the table included the whole sea bass imported from Greece (server filets at the table), and the Mahi Mahi kabob. Both were superb. Sides that come with the entrees could be improved a bit. The menu also gives you the option of “building your own combo” with two or more mains, which is nice.
Hillshire comes out with a version of “lunchables” for adult palates, and they are high quality and valued priced. I found them at Target at 2 / $5. The one(s) I picked up included dry salami, smoked gouda, and toast rounds. I was happy with all of it.
The “real” lunchables, the meat and cheese is such crap. Ick.
So I recommend these, and they are packed with protein, if you’re concerned about your daily intake.
These are packed for Hillshire by Sugar Creek Packing, in Washington Court House, Ohio.
Hillshire Small Plates Snack Review
My best bud in college was from Rockford, Illinois, and we’d go down there on occasion; I returned with him a little later in life for his first (of 4) wedding, and when he relocated from Rockford to San Jose. He invited several of us to help with that move, unfortunately, he bought several cases of beer PRIOR to us helping, so you know how that went. Then he and I headed across country in his 240-Z testing its upper limits of MPH, and that tale has a number of anecdotes that don’t belong on a G-Rated website.
Back then, Rockford was really a blue collar, manufacturing town, producing heavy machinery, furniture, and even bombs for awhile. These days the largest cmployers are hospitals and government, tho twenty miles east, in Belvidere, IL there has been a huge Chrysler plant for a number of decades. Currently they are puking out some Jeep models.
During our visits, we used to hit a favorite dive bar of his, and I went in search of it during a recent drive through town. It’s still there, but no longer qualifies as a ‘dive,’ the menu is all chi-chi now and they even take reservations.
So I zipped around in search of a new dive bar, and found one on the south side of the city, “Opsahl’s Tavern.” It’s on the southern edge of the city, just a bit off US 20. I think it fits all the requisite definitions for a dive bar, no fancy interior, a crowd of regulars early in the morning, in a constant state of remodeling, bits and pieces to be installed sitting around.
But they have a very pretty menu (below) and are “famous for their burgers and pizza.” So I ordered a pizza. My usual, sausage, green olives, double cheese, thin crust. Double cheese was a mistake as they are very generous with the cheese in the first place. This is a pie with a lot of sauce, and it’s flavorful. Sausage chunks were a nice size, and the sliced olives were the “Sicilian style” (marinated and herb-y) that pizzeria supply houses sell, and I like a lot.
My pic of the pie is not as pretty as it was in real life — as I had a pizza catastrophe going out to the car – I dropped the box. Which tended to shift some of the toppings – drastically. I didn’t actually cry, but I could have. Anyway, it’s a great pizza. The local radio station apparently did a review, he wasn’t as enthused as I was, course I’m the expert, aren’t I? Check out Opsahl’s if you get to Rockford. Two locations now.
Opsahls Pizza Review
Don’t bother trying to find anything out about this product online, I spent a bunch of time doing that and came up pretty short. I can’t even tell you exactly where I purchased it, other than a suburban Chicago grocery. So a lot of this should be prefaced with “apparently.”
This product is made in Harvard, IL, it seems by Jones Packing Company, which started in 1952. Harvard is the most distant NW suburb reached by commuter rail in the Chicago area. A pic of (apparently) Jones is below.
According to the USDA establishment number of the package, the product is actually produced at Roma Packing, Inc., in Chicago. (pic below).
This is a pure pork sausage, described on the package as “hot.” It comes in a clear vacuum pack, and contains the same types of herbs and spices one would find in traditional “hot” Italian sausage, i.e. fennel.
I split the package in two, and fried half of it until it was crumbles, and used it to top a home made pizza last night. The balance was made into patties for breakfast this morning.
In both cases, the product pleased me very much. It’s a very fine grind, so it is easily chewable. (Some pork sausages seem “tough”). The flavor is outstanding, and there is a little bit of heat, as advertised.
I’ll buy it again if I can find it. One story I read referred to Jones Packing having their own retail store, which I’ll go check out.
Gramma Pearls Sausage Review
Couple weeks ago, I wrote about my visit to the Bulgarian grocery in Chicago. One of the items I picked up was “Sujuk” sausage, which wikipedia defines as “a Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.”
It has slightly different spellings by country. This is a pork, beef, seasoning link in a natural casing, sold raw. The label suggests it’s perfect for the grill or breakfast.
I really enjoyed it. It’s full of flavor which resembles the source muscle, with a firm and chewy texture. Much like the Spanish dry chorizo, but without the heat. The density makes me think it might not be so manageable on a bun, but it was sure delicious pan-fried and sliced.
Sujuk Sausage Review