How to Make Mountains and Hills For Your Model Railroad

Once you've got a train layout set up on a flat table, you might want to make it more interesting by adding some mountains and hills. There are a couple of ways to do this, and they are both easy.

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Papier-Mâché Method

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If your layout is temporary, or you don't want to spend much money, you can use the papier-mâché method. Basically, you just scrunch up some newspapers into the general shape of the hill or mountain, then cover them with sheets of newspaper dipped in papier-mâché paste.

The traditional method of making papier-mâché paste is to add one part water to one part flour. Some people prefer to boil the paste, saying that it makes the consistency smoother. Water to flour ratio is changed to five parts water to one part flour in this case. Other people use a three to one or a one to one ratio of water and polyvinyl acetate wood glue. Still others say that starch makes a fine paste. Adding a dash of cinnamon to the mixture gives the paste a pleasant smell; adding a dash of salt and sugar reduces the chances of the product developing mould.

You simply dip sheets of newspaper (fold them a couple of times to make them thicker) in the paste and drape them over the scrunched up newspapers. The sheets will be soft and pliable, so mould them into hills and valleys as you like. Let the papier-mâché dry overnight. You will find that it is hard and rigid, like a piñata.

Paint it with a water-based paint in shades of green (for grass) and brown (for dirt) and grey (for rock). You can also use spray paint, but make sure it is matte, not glossy, paint. While the paint is still wet, sprinkle some grass (available at the hobby shop) or green-coloured sawdust. When the paint is dry, add some lichen for bushes and trees (also available at any hobby shop).

Window Screening and Wooden Supports

If your train layout is permanent, a more durable method of making mountains and hills is to use screening and wooden supports. This also has the advantage that you can run tracks on the mountain itself, providing you make the appropriate supports. Basically, you cut wooden support blocks to the appropriate size, then drape window screening (called "fly screen" in Australia) over the blocks, stapling the screen to the blocks. You should fasten the blocks to the table with screws or nails first, so they don't move around.

If you want, you can build a second track bed around or through the mountain, elevated above the table. Simply use support blocks and plywood to make a rigid base for the track.

Once the screening is in place, pinch it in places to make rugged edges, ditches, and valleys. Then mix up some common household plaster (available at any hardware store to fix holes in a plaster wall) and slobber it over the screen. There is no need to be careful, just make sure all the screen is covered. A thicker plaster mix works much better than a thin mix, as the latter allows the screen to show through.

When you get to the rugged vertical bits, use horizontal strokes of a knife to simulate rock cuts. Let the plaster dry overnight and then paint as described above.

Finally, finish it off with lichen bushes and trees as appropriate.

Don't Forget Access

When you are deciding how big to make your mountain, and where to place it, also think about derailments. Murphy's Law guarantees that, at some point, your train is going to derail in the tunnel through your mountain. Make sure the tunnel entrance is large enough so you can reach in and get your train out.

Or consider these alternatives: If you have made a papier-mâché mountain, and not glued it to the table, you can simply lift it off the table.

If you have made a permanent wood block and wire screen mountain, then consider cutting access holes in the table, below the mountain, so you can reach in and right the train or remove it. Don't make the holes too close to the track, because if the train does derail at that spot, you don't want it to fall through the hole onto the floor.

How to Make Mountains and Hills For Your Model Railroad
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How to Make Homemade Sausage With a Meat Grinder

Making homemade sausage is not as daunting and difficult as it may sound. Sausage is really just a mixture of ground meat, fat, salt, pepper, other spices, herbs, onions, peppers or other diced foods. Have you ground your own hamburger meat? If so, making homemade sausage is just a few easy steps before grinding the meat.

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The best sausage balances the ratio of meat, fat and spices. Store bought sausage can contain up to 50% fat, however, you can reduce the fat amount to 25% to 35%, if desired, and still produce great tasting sausage. Sausage fat below 20% is not recommended as a certain amount of fat is needed to impart good flavor and help bind the meat links together.

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Equipment Needed

A meat grinder. If desired, a sausage stuffer and sausage casings. You do not have to use a sausage stuffer if making patties, however if making links, a sausage stuffer aids in producing well formed, tight links. Sharp knives Large bowls

Sausage Preparation

Put your meat in the freezer for up to 1-2 hours to get the meat very cold. Sausage is typically made with pork meat, but lamb, beef or wild game can also be used. Cut your meat and fat into 1 1/4 to 1 1/2 inch slices. Put the slices into a bowl surrounded with ice to keep the meat cold. After cutting all the meat, mix the meat, fat and your desired spices together. Put the meat mixture back in the freezer for up to 30 minutes. Grind the meat mixture in your meat grinder. Use a medium to coarse grinding plate. If making sausage patties, form the ground meat into the patties and refrigerate before use. If making links, place a casing onto the sausage stuffer's tube. Leave a tail of at least 6 inches off the end of the tube for tieing off later. Let the sausage come out of the sausage stuffer in one long coil, you will make the actual links after you have extruded all of the meat. Make the links. With two hands, pinch off what will become two links and tightly spin the casing at both ends. Work the links until they are pretty tight. Tie off the excess 6 inches of casing that you previously allowed for. Refrigerate the links until you are ready to cook and eat.

How to Make Homemade Sausage With a Meat Grinder
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Creating Perfect Ribs in Your Smoker

In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong...all it serves to do is add to my frustration by making the meal messy.

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While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components - the rub, the smoke, the heat, and the time. Let's begin with the rub.

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The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor - more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.

While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.

Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.

Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.

Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.

Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.

Creating Perfect Ribs in Your Smoker
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Christmas Sales Jarden Consumer Solutions 2803 Oster Inspire Electric Knife With Case 201

Dec 23, 2011 18:14:15

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Christmas Sales Jarden Consumer Solutions 2803 Oster Inspire Electric Knife With Case Overview

Harness the power to cut through the toughest meat with one easy stroke. This electric knife makes beautiful, even slices every time, using two interchangeable blades to make cutting, carving and slicing an absolute pleasure. Use one blade to glide through meat and another to slice through even the softest bread. One-year limited warranty.



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Piranha Electric Fillet Knife

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Dec 22, 2011 18:24:37

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Christmas Sales Piranha Electric Fillet Knife Overview

The search for a true saltwater fillet knife has ended with the introduction of the new Saltwater Piranha from Mister Twister, the industry's pioneer in electric fish cleaning technology. Every bit as rugged as the classic Mister Twister Electric Fisherman, the Saltwater Piranha's increased cutting surface is engineered to handle the tough scales and skin of many saltwater fish species. While the Saltwater Piranha features 25% more torque and 15% more speed than most other electric knives, the real key to its cutting power is in its 8" heavy duty stainless steel blade; hundreds of serrations will cut through just about anything. More power, more torque, and more speed couple-up to truly make the Saltwater Piranha, "Bad to the bone!" The Mister Twister Saltwater Piranha...Superior mechanics means superior results!



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Electric Carving Knife 6110

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Christmas Sales Electric Carving Knife 6110 Feature

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Christmas Sales Electric Carving Knife 6110 Overview

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How to Cook Cornish Hens

My family loves it when I cook Cornish hens for them. Because of their diminutive size compared to other chickens, the kids think they’re cute. We all find the taste to be a grade above most other kinds of chicken, too.

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What most people in the United States know as a Cornish hen is really a cross-breed of poultry created from Cornish chickens and White Rock chickens. Technically, then, it should be called a Rock Cornish hen (or, to draw the name out even further, a Rock Cornish game hen).

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The Rock Cornish hens found in your supermarket usually will be of a size to provide about 1 serving of meat per person. Obviously, this makes it a cinch to determine how many to buy. Serving four? Purchase four hens. Cooking for a church picnic of a hundred folks? You’ll need a hundred of these little birds (plus a few to cover the people who will insist on seconds). And so on.

Rock Cornish hens are best when oven-roasted. Roasting time varies, depending on the size and number of birds. A minimum time is 20 minutes, but most will require between 25 and 35 minutes and some will need 40 or 45 minutes. A good sign the hen is done is when you can stick a sharp knife or fork tine into it and the juices from it run clear.

You can roast Rock Cornish hens as they come straight from the butcher or supermarket, but it’s better to rub them with herbs and spices first. Try thyme or rosemary along with a little salt and fresh-ground black pepper. Some cooks like to baste their hens with melted butter—this will help to brown it and will also add extra flavor. As the hen cooks, juices will collect in the oven pan. From time to time, just scoop up these juices and pour them over the bird to keep it from drying it.

How to Cook Cornish Hens
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Christmas Sales Maxi-Matic EK-570B Elite Cuisine Electric Knife with 2 Serrated Stainless Blades and Easy Eject, Black 201

Dec 20, 2011 20:52:50

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Christmas Sales Maxi-Matic EK-570B Elite Cuisine Electric Knife with 2 Serrated Stainless Blades and Easy Eject, Black Overview

Elite by Maxi-Matic's electric knife with two serrated stainless steel blades will make slicing simple. Sleek design and a convenient eject button for easy cleaning.



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Work Sharp WSKTS Knife and Tool Sharpener

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Christmas Sales Work Sharp WSKTS Knife and Tool Sharpener Feature

  • Sharpen every knife you own like a pro quickly, easily, and with repeatable, consistent results
  • Comes with premium abrasive belts to meet all your sharpening needs: coarse, medium, and fine
  • Precision sharpening guides provide fast, easy, repeatable and consistent results
  • Can also be used to sharpen a wide range of bladed shop tools and lawn and garden tools
  • 1-year warranty valid for North American 110v power source applications


Christmas Sales Work Sharp WSKTS Knife and Tool Sharpener Overview

Work Sharp’s WSKTS knife and tool sharpener is specially designed to sharpen any number of knives and tools in your collection. Thanks to its flexible abrasive belts, the WSKTS sharpens knives with straight blades, serrated blades, and any other silhouette or sort of blade. Get quality-grade sharpening functionality in your own shop or job site with the WSKTS’s precision-sharpening guides that consistently hone the correct angle needed.

At a Glance
WSKTS Knife and Tool Sharpener At a Glance:

  • Sharpens any and every knife quickly and efficiently

  • Easily replaceable abrasive grit belts

  • Precision sharpening guides for consistent results

  • Won’t burn or damage blade steel
At a Glance
WSKTS knife and tool sharpener
Work Sharp's WSKTS knife and tool sharpener delivers professional-
grade razor-sharp edges on your blades (view larger).
Engineered for Consistent Professional-Grade Results
The WSKTS employs flexible abrasive belts to create a convex edge that is guarantees the sharpest edge for your knives and other tools with blades. Between these belts and the precision sharpening guides, this sharpener promises exceedingly sharp blades with ease, speed, and consistency. It allows tradespeople and hobbyists alike to get professional-grade razor-sharp edges on their own at home, in the workshop, or on the job site.

Sharpening Guides for Accurate Angles
The WSKTS’s precision angle sharpening guides assure that users get the correct angle every time. Included with purchase is a 50-degree angle guide for hunting and outdoor knives (25 degrees per bevel) and a 40-degree angle guide for thinner blades and kitchen knives (20 degrees per bevel). All a user has to do is set the knife in the guide and pull it through for a razor-sharp edge. (The outdoor knife guide also works well for scissor and serrated-blade sharpening.)

Designed for Versatility and Portability
In addition to knives and tools with straight and serrated blades, this sharpener also refines curved knives, tanto blades, filet knives, gut hooks, and more. Garden pruners, lawn mower blades, shovels, and other household and yard tools are also easily sharpened with the WSKTS. It even works as a handheld detail grinder for light-duty grinding and deburring projects. Plus, it can be used with a 12-volt power inverter for use at tailgates, RV sites and camping grounds.

What's in the Box
One Work Sharp WSKTS knife and tool sharpener, two P80 coarse belts, two P220 medium belts, two 6000 fine belts, one 40-degree kitchen knife sharpening guide, one 50-degree outdoor knife guide (including serrated knife guide and scissor guide), a user’s manual, and an instructional DVD.


WSKTS knife and tool sharpenerWSKTS knife and tool sharpenerWSKTS knife and tool sharpener
The WSKTS consistently sharpens a wide range items, from knife blades to shovel edges (click each to enlarge).




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Cordless Power Carving Knife

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Dec 18, 2011 18:29:08

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Christmas Sales Cordless Power Carving Knife Feature

  • Safety lock
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  • Blade release button
  • Comes in a gift-wrapped box (makes it the perfect gift)


Christmas Sales Cordless Power Carving Knife Overview

One of the most ergonomically and attractively designed electric carvers, the cordless design makes it just as mobile as regular kitchen knives but the the Cordless Power Carver cuts through food with such ease, you'll never want to use a regular knife again. Featuring two stainless steel blades it separates food without crushing or breaking and cuts with precision to make razor thin slices. It's ideal to use for slicing meats, loaves, veggies, even frozen food. The knife can go anywhere in the kitchen and beyond--the outdoor barbeque, the patio, the dining room--even fishing and camping. Its "five-in-one" blade functions as an all-around blade for slicing meats, veggies, fish, fruit, or precision cutting, while the "micro-slicer" blade works wonders on slicing even the most delicate foods, such as breads and angel food cakes, as well as solid, dense foods like blocks of hard cheese or lunchmeat. To clean, the blades can simply be wiped with a clean damp towel after light use or they can be washed in hot, soapy water; dry all blades thoroughly before storing or next use.Requires 6 AA Battries, Not included



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How to Make Jerky - Step-by-Step Instructions

Before the invention of refrigeration and preservatives, the only way to preserve meat for long periods of time was to dry it into jerky. Drying meat into jerky is possibly the oldest way of preserving meat and jerky dates back to the earliest civilizations.

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Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques have become more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.

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Today, jerky is most commonly made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.

Store-bought jerky comes in many flavors with any number of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make delicious jerky that is much cheaper and healthier than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.

Jerky Making: Step-by-Step Instructions
Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky. Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster. Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer. Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew. Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor. Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat. Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil. There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible. Making Jerky in a Conventional Oven Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster. Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. Making Jerky in a Food Dehydrator Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up. Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky. Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.
Alternative: Jerky Snack Strips & Sticks
Instead of making jerky from sliced meat, a popular form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a conventional oven or food dehydrator as described above.

Who knew it was so easy to make your own jerky? Enjoy!

How to Make Jerky - Step-by-Step Instructions
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Christmas Sales Berkley 110V Electric Fillet Knife 201

Dec 17, 2011 18:20:07

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Berkley 110V Electric Fillet Knife

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Christmas Sales Berkley 110V Electric Fillet Knife Feature

  • 6 in and 8 in stainless steel blades resist corrosionBlade release and trigger lockRuns on 110 volt power


Christmas Sales Berkley 110V Electric Fillet Knife Overview

110V Electric Fillet Knife



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Berkley 110V Electric Fillet Knife

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Ways To Sharpen A Knife

Back then there was no knife sharpening grinder to be used to sharpen a knife. But there are always the right way of sharpening followed by the misuse of a sharpening tool by people who have no knowledge on the specific methods. The act of knife sharpening could a rather difficult task, especially when you are so stressed with the fact that you need to cut a piece of meat yet your knife does not seem to cooperate well. At such moments, it is either you realize yourself that your knife needs sharpening or somebody is there to remind you of it.

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There are several different ways when it comes to sharpening a knife. You can refer to the guidance manual and utilize the many different tools. One of the most commonly used ways is to using a bench grinder and passing the knife at both sides along the rough stone. Then by taking the finer grinding wheel and putting it on the bench grinder, pass the knife continuously along the finer grind before repeating with the finer grinding wheel. The bench grinder will act as the table's edge and the final grinder will be done with a good honing stone.

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Usually the knife sharpening grinder performs well with the diamond honing stones as it gives the best finishing effect. Always remember that rushing is the worst endeavor to sharpen the knife and the honing process is what distinguishes a person who knows how to sharpen and one who has not even the slightest idea. In the setting of a kitchen, if you do not own a workshop, you can use a steel hand knife sharpener like what most professional butchers are using. This is one of the handiest tools to sharpen your knife and it is deemed to be a cost-effective way as well.

There are also other more advanced and professional methods used to sharpening a knife. In time, the services of sharpening are no longer a mere act as machinery have been developed to aid in sharpening all cutting utensils. There are advanced bench grinders such as the tormek water stone grinder to sharpen the knife yet not producing much heat to the steel. This new technology is rather unique because often heat is the most powerful and annoying enemy during the process of grinding.

Ways To Sharpen A Knife
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Christmas Sales Hamilton Beach Brands Inc Hand Grip Elec Knife 74311 Electric Knives 201

Dec 16, 2011 14:19:14

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Hamilton Beach Brands Inc Hand Grip Elec Knife 74311 Electric Knives

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Christmas Sales Hamilton Beach Brands Inc Hand Grip Elec Knife 74311 Electric Knives Feature

  • Proctor Silex
  • Slice Right, Hand Grip Electric Knife
  • Stainless Steel Serrated Blades
  • Blade Release, For Left Or Right Hand Use
  • Comfort Grip Handle


Christmas Sales Hamilton Beach Brands Inc Hand Grip Elec Knife 74311 Electric Knives Overview

Proctor Silex, Slice Right, Hand Grip Electric Knife, Stainless Steel Serrated Blades, Blade Release, For Left Or Right Hand Use, Comfort Grip Handle.



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Hamilton Beach Brands Inc Hand Grip Elec Knife 74311 Electric Knives

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Kershaw Blur Folding Knife Review

The Kershaw Blur folding knives come with lots of cool blade and handle styles. I decided to go with the assisted opening S30V blade style and my review will be based on that knife.

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What I like about the knife:

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1. S30V is one of the hottest knife steels on the market today. The reason why is that you get the edge retention and strength of high carbon steel with the corrosion and rust resistance of stainless.

2. Kershaw uses their speed safe assisted opening technology. As you start to open the knife, you will notice that it comes racing out of the handle with very little effort.

3. At 3 3/8 inches, the drop-point style blade is both practical and legal to carry. The blade's shape makes it perfect for everyday utility work, or skinning by hunters.

4. The 6061-T6 anodized aluminum handle is very comfortable in your hand. For an extra secure grip, Kershaw uses coarse rubber-like inserts. This type of handle is perfect for military or law enforcement personnel who depend on a high quality grip.

5. My knife has no up and down or side to side movement when in the locked position. This is comforting because I've seen some assisted opening with poorly made locks.

What I didn't like:

Although the pocket clip is adjustable for tip up or down carry, it is not ambidextrous. I would like to see this knife available for left handed carry.

Overall:

The Kershaw Blur proves that assisted opening knives are not simply novelty items. The overall construction and materials are top-notch and the price is very reasonable. Did I mention that they are made in the USA?

Kershaw Blur Folding Knife Review
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Christmas Sales Hamilton Beach Electric Knife with Storage Case 201

Dec 15, 2011 16:01:32

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Hamilton Beach Electric Knife with Storage Case

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Christmas Sales Hamilton Beach Electric Knife with Storage Case Feature

  • Multipurpose Blade and Fork Included
  • NEW Bread Guide for Perfect Slices
  • Space Saving Storage Case Inlcuded


Christmas Sales Hamilton Beach Electric Knife with Storage Case Overview

This is a Hamilton Beach 2007 Electric Knife with Storage Case. It Includes a multi-purpose knife and fork set. It also includes a Bread guide so you can make perfect slices. It also comes with a storage case that holds all the pieces!



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Hamilton Beach Electric Knife with Storage Case

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Cupcake Decorating Ideas - Easy Buttercream or Frosting

Simple, but perfect buttercream (or "frosting" as it is elsewhere known) to use for all cupcake decorating ideas. Enough for 12 cupcakes or one single large cake.

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Equipment:

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Large mixing bowl
Electric mixer (or elbow grease)
Wooden spoon

Ingredients:

1 cup (225g) of unsalted butter at room temperature
3.5 cups (450g) of sifted icing sugar
1 teaspoon of vanilla extract 

This is so nice and simple, yet so effective. The key is to make sure the butter and icing sugar are mixed together well and whipped sufficiently.

• Add all the butter to the bowl, it really will need to be room temperature to do the next steps easily.

• Add one third of the icing sugar and stir it in with a wooden spoon until the butter and icing sugar has combined. Repeat this step two more times until all the icing sugar is mixed into the butter.

• At this stage, pour in the teaspoon of vanilla extract and stir in.

• Take an electric mixer and use it on the mixture on a might speed for up to 5 minutes, you will see the mixture become lighter in colour and softer to the touch.

• It is now ready to add to your piping bag, or apply straight to the cake using a knife or back of a spoon to spread it on.

See, simple.

In addition, here are a couple of tips for icing cupcakes in a simple but effective way:

If you are using a piping bag:

Buttercream Mountain:

Use a Wilton 1M nozzle. Pipe slowly around the outside of the top of the cupcake, spiralling inwards - letting the buttercream pile up in the centre. Finish the piping with a quick twist of the bag, breaking off the flow of buttercream.

Buttercream Rose:

Use a Wilton 1M nozzle. Pipe slowly from the centre of the cupcake, spiralling outwards until the whole top of the cupcake is covered. Finish the piping with a quick twist of the bag, while guiding the end of the buttercream into the edge of the cupcake. If you have any sweets, this join is the ideal place to stick them as it hides any messiness. 

Without a piping bag:

Place a mound of buttercream onto the centre of the cupcake and with a knife or teaspoon, press the buttercream down while pulling it out to the edges of the cupcake. Once the buttercream is covering the whole of the cupcake, tidy up the edges by running the spoon or knife at a 45 degree angle around the edge of the buttercream to smooth it off.

Hopefully you've already had some cupcake decorating ideas already by now, however they look in the end, with this recipe they're sure to taste great.

Cupcake Decorating Ideas - Easy Buttercream or Frosting
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Christmas Sales Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle 201

Dec 14, 2011 17:44:31

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Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

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Christmas Sales Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle Feature

  • 12-inch Granton Edge Slicing Knife with safe, rounded tip; gives long, straight edge to maximize cutting surface
  • High-carbon stainless-steel blade; conical ground for a wider break point; ice tempered to sustain sharpness
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland


Christmas Sales Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle Overview

The R H Forschner by Victorinox Slicing Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.



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Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

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