Reading posts on this forum, and therefore following some of the provided links, I tumbled upon very interesting sites.
One of them is MPI Outdoors.
Another one is Cabelas and their "Food Preparation" section.
I am especially interested in :
- food packaging (vacuum packaging)
- dehydrators
- jerky making accessories

A question for our European members : do you have stores in your respective countries where you can buy these kinds of products ??

I don't know any in France .....

It's on an american site that I have found devices for preparing "spaetzle" !!! <img src="images/graemlins/blush.gif" alt="" />(Spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk and a pinch of nutmeg. German in origin, spaetzle is also a popular accompanying dish in the Alsace region - northeastern France)


I could easily order things from german or english sites (or dutch ...).

TIA.


Alain

Alain, Food is easily dehydrated with a simple convention oven. Just turn the heat on low, place your items well spaced on grills and leave the door open. I can't give specific times and temperatures, every stove is different. A little experimenting will give you a feel for the procedure.

Have you ever tried QVC.com

They have sort of querky things like that-be warned you may pay a little more than you would like too!!!

Mark

Thanks.

The small electric dehydrators looked nice to use for small berries, grappes etc..
But I reckon my gas oven would do the job. I just have to buy more adequate shelves.

And yesterday I finally found a small vacuum sealer. I had been looking for that item for months, searching the french web with "vacuum" keyword. In fact, here, you simply have to search under "sealing" !!!
It's a very basic unit, just designed to seal plastic bag. No atttachment to vacuum bottles etc.. Not a very powerful pressure pomp either. But it will do for experimenting.

Now, I want to make my own saussages and jerky ......
I like to cook ....

Next time you come in Paris, send a mail and I will prepare my famous lemon cream cake, with meringue. Verrrryyyy goooood..... but difficult to take along for a hike. <img src="images/graemlins/laugh.gif" alt="" />
Jerky seems more appropriate for that usage.

Alain

Have you considered experimenting with dehydrated lemon cream cake? One of the big dehydrated food makers sells dehydrated ice cream that tastes almost, but not quite, entirely unlike ice cream.

Ed

Well, my family often makes biltong - I think it's just the South African version 'jerky', but i'm not sure. We tried different 'modern' methods, but in the end, the best way to do it was as follows:

1) Prepare meat - cut off all sinew and parts that you don't want. I personally like the fatty strip, so i leave that on.
2) Cut the meat into long, fairly thin strips.
3) Soak meat in brown viniger overnight
4) rub your various spices into the strips (we use a shop-bought 'biltong spice')
5) Hang meat on wire coat-hangers in a shady, BREEZY area, otherwise it will dry too quickly (not nice), and the flies will get to it and lay eggs on it.
6) Leave for ABOUT 2 weeks
7) eat biltong! <img src="images/graemlins/grin.gif" alt="" />

PLEASE NOTE: South Africas' climate is well suited for biltong making. this is what worked for me after much trial and error. YOU HAVE TO EXPERIMENT if you make it the traditional way. Personal preferance is also a very important factor that you must consider. Oh, and watch that it doesn't get damp - it will get mouldy.

Have fun!

"dehydrated lemon cream cake" ...... Is that sold in tube or what ??????????????? <img src="images/graemlins/crazy.gif" alt="" />

You know that old tag : "you must eat to live and not live to eat".
Well, I guess eating jerky is eating to live, but degustating my lemon cream pie, that's living to eat ! <img src="images/graemlins/cool.gif" alt="" />



Alain

Make me hungry on a cold,wet,wintry day <img src="images/graemlins/frown.gif" alt="" /> There used to be an incredible french bakery just over the L.A. county line. You know somebodies good when a truck from Air France picks up boxes of fresh croissants, tarts and baquettes of bread. The 2 women wore the traditional Breton lace outfits and spoke breton,french,provencal as needed to the expatriate community. On the 50th anniversary of D-Day I added some allied liberation franc script inside of the greenbacks. They almost cried handling it and produced a bottle of Armanac from under the counter for a toast. Sadly, after a absence I returned to find a new owner. He did have a marvelous selection of organic, multigrain breads. One bite and the Coca-Cola he served with it sent me fleeing for the door <img src="images/graemlins/mad.gif" alt="" />