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   -=> 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   
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