Subj : Fish was: Stoves was: Air To : Ruth Haffly From : Dave Drum Date : Thu Jun 05 2025 12:05 am -=> Ruth Haffly wrote to Dave Drum <=- DD> A free and easy addition to this stock is to bung in any celery leaves DD> youmay have hanging about. I've never canned this - just jarred it in DD> old mayonnaise (or similar) jars and refigerated it for up to a month DD> or so. RH> I'll use either old mayo (if they're glass) jars or some of my canning RH> jars. A reuseabale lid, basic information on a piece of masking tape RH> and into the fridge they go. DD> I've got a nice selection of glass screw-top jars. Currently when I DD> buy mayonnaise I get the dispenser squeeze bottles rather than the DD> "bulk" sized jugs. Haven't see Duke's in the squeezers yet. Just DD> Hellmn's RH> We buy the quart jars of avocado oil mayo (Chosen Foods brand) at RH> Costco if possible. It only comes in plastic jars but if we can't get RH> it, we'll buy other brands, some of which come in glass jars. Plus, I RH> have a lot of qt canning jars so I've got plenty of stock storage RH> available. Lucky you - gt a Costco handy. My nearest is in St. Louis (2 hours each way). But my local GFS has $3 rotisserie chickens freshly cooked every day from 16:00 until closing. DD> All kinds chicken projects in my future. Humphrey's ran a special DD> this week on chicken Marylands (leg quarters) at 49c/lb nin 10 lb DD> bags. Grabbed two - one is divided into 4 leg portions and DD> RH> sucky-bagged in the freezer. The other goes into the big crockpot to DD> become shredded chicken for any number of treats and a new batch of DD> stock. RH> Sounds good. We've been on the road for a while so no fancy cooking. At RH> our older daughter's currently; she did a simple salmon (large fillet, RH> cut down) fry with salt, pepper, not sure what other seasoning last RH> night for supper. With saffron rice and peas, easy and tasty. If you'rea fan of salmon that's a good deal. Salmonn isn't one of my favourite fishies. Just never have cared for it. Salmon jerky, now - that's a whole 'nother deal. Sheel's (sporting goods super store) on the southern reaches of town has it on sale. A co-worker brought somein one day and I tried it. I found that all of the spicihng/marinade made it palatable for mr. I'm still not going to go out of my way for it though. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spicy Salmon Jerky Categories: Seafood, Marinades, Chilies, Preserving Yield: 12 Servings 3 lb Salmon fillet; skinned 1 c Soy sauce 2 tb Molasses 2 tb White sugar 2 tb Worcestershire sauce 2 tb Lemon juice 1 1/2 tb Ground black pepper 2 ts Liquid smoke flavouring 1 ts Hot sauce; more to taste Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90° and slice lengthwise, about 1/4" thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet. Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours. Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels. Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness. By: Sheree North RECIPE FROM: https://www.allrecipes.com Uncle Dirty Dave's Archives MMMMM .... You know you are getting old when the candles cost more than the cake === MultiMail/Win v0.52 --- SBBSecho 3.37-Linux * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016) .