Uploaded February 2023 | Updated September 2026, 2 weeks ago
Come join us for a cozy day in the farmhouse where I will give you all of our huge homestead updates. Hint: we got a milk cow and totally changed our life with organization and minimalism. Also, I'm going to show you our process for making jerky using ground meat. It is THE BEST jerky and you can even make snack sticks using this method. I'll also be reviewing some of the Made With Meat products that we own.
Where we got our meat processing equipment: meatyourmaker.com
00:00 Introduction
01:53 Milk cow
05:08 Food for a year!
05:59 Major declutter
06:25 Membership
07:40 Make jerky with ground meat
12:36 Osso bucco
Marinade Cure Recipe:
For each 2 pounds of ground meat:
4 tablespoons soy sauce or coconut aminos
4 tablespoons Worcestershire sauce
3 teaspoons liquid smoke
4 teaspoons ground black pepper
4 tablespoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground mustard
1 teaspoon canning salt
1 teaspoon ground coriander
0.5 teaspoon cayenne pepper (adjust to taste)
0.5 scant teaspoon pink curing salt
Mix together the marinade cure with the ground meat. Cover and place meat mixture in refrigerator to chill for a minimum of 4 hours. Overnight is best.
Remove the mixture from the refrigerator and load it into your jerky gun. Squeeze individual strips onto your dehydrator trays, leaving a gap to allow for airflow.
Set your dehydrator or 160 F, and dehydrate for 4-6 hours. To tell if the jerky is done, bend in half. If it bends and then breaks, it is done. If it breaks right away, it is too dry. If it doesn’t break at all, it is not done. You should also make sure the internal temperature reaches a safe temperature for your type of meat.
Store in an airtight container and refrigerate. Freeze for long-term storage.
Venison Osso Buco
Venison or beef shanks
3 - 4 strips of bacon
1 lg. Onion
6 garlic cloves, minced
2 chopped banana peppers
4 large carrots
1 cup chopped celery
4 cups beef broth
2 bay leaves
Preheat oven to 350 F.
Clean shanks of excess silver skin as needed. Cut in half to fit in a large dutch oven and to allow marrow to render out. Set aside.
Chop 3-4 strips of bacon and fry in the dutch oven. Remove bacon when done and set aside.
Season shanks with salt and pepper to taste. We also love a few shakes of Traeger Anything Rub.
Brown 3 sides (non-bone sides) of shanks for 10-15 minutes on med. Heat in bacon grease. Remove after browning and set aside with bacon.
Chop onion and fry in dutch oven until it begins to carmelize.
Add miced garlic and chopped banana peppers to onion and cook for 2 minutes.
Add ½ of the beef broth and mix with veggies.
Return the shanks and the bacon back to the dutch oven. Move some of the veggies ontop of the shanks.
Add the bay leaves, remaining broth, and a splash of balsamic vinegar. Mix to combine.
Cover the dutch oven and place in the oven for 3 hours.
Add carrots and celery. Cook, covered, for an additional 1 hour.
Remove bay leaves and serve with mashed potatoes.
#homesteading #minimalism #foodpreservation
Come join us for a cozy day in the farmhouse where I will give you all of our huge homestead updates. Hint: we got a milk cow and totally changed our life with organization and minimalism. Also, I'm going to show you our process for making jerky using ground meat. It is THE BEST jerky and you can even make snack sticks using this method. I'll also be reviewing some of the Made With Meat products that we own.
Where we got our meat processing equipment: meatyourmaker.com
00:00 Introduction
01:53 Milk cow
05:08 Food for a year!
05:59 Major declutter
06:25 Membership
07:40 Make jerky with ground meat
12:36 Osso bucco
Marinade Cure Recipe:
For each 2 pounds of ground meat:
4 tablespoons soy sauce or coconut aminos
4 tablespoons Worcestershire sauce
3 teaspoons liquid smoke
4 teaspoons ground black pepper
4 tablespoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground mustard
1 teaspoon canning salt
1 teaspoon ground coriander
0.5 teaspoon cayenne pepper (adjust to taste)
0.5 scant teaspoon pink curing salt
Mix together the marinade cure with the ground meat. Cover and place meat mixture in refrigerator to chill for a minimum of 4 hours. Overnight is best.
Remove the mixture from the refrigerator and load it into your jerky gun. Squeeze individual strips onto your dehydrator trays, leaving a gap to allow for airflow.
Set your dehydrator or 160 F, and dehydrate for 4-6 hours. To tell if the jerky is done, bend in half. If it bends and then breaks, it is done. If it breaks right away, it is too dry. If it doesn’t break at all, it is not done. You should also make sure the internal temperature reaches a safe temperature for your type of meat.
Store in an airtight container and refrigerate. Freeze for long-term storage.
Venison Osso Buco
Venison or beef shanks
3 - 4 strips of bacon
1 lg. Onion
6 garlic cloves, minced
2 chopped banana peppers
4 large carrots
1 cup chopped celery
4 cups beef broth
2 bay leaves
Preheat oven to 350 F.
Clean shanks of excess silver skin as needed. Cut in half to fit in a large dutch oven and to allow marrow to render out. Set aside.
Chop 3-4 strips of bacon and fry in the dutch oven. Remove bacon when done and set aside.
Season shanks with salt and pepper to taste. We also love a few shakes of Traeger Anything Rub.
Brown 3 sides (non-bone sides) of shanks for 10-15 minutes on med. Heat in bacon grease. Remove after browning and set aside with bacon.
Chop onion and fry in dutch oven until it begins to carmelize.
Add miced garlic and chopped banana peppers to onion and cook for 2 minutes.
Add ½ of the beef broth and mix with veggies.
Return the shanks and the bacon back to the dutch oven. Move some of the veggies ontop of the shanks.
Add the bay leaves, remaining broth, and a splash of balsamic vinegar. Mix to combine.
Cover the dutch oven and place in the oven for 3 hours.
Add carrots and celery. Cook, covered, for an additional 1 hour.
Remove bay leaves and serve with mashed potatoes.
#homesteading #minimalism #foodpreservation
