Jackson Wood Shaving Mill – Model 30D10HL

The Jackson Wood Shaving MillĀ® produces wood shavings similar to the by-product of a lumber planer. The raw material may be round wood, pulp wood, low-grade logs, slabs, and other similar waste wood. It is not practical to use short end trimmings, tie butts, or croppings. Softwoods or the softer hardwoods (such as aspens and poplars) may be shaved, green or dry, with or without the bark. The primary use is bedding for poultry, horses, and other animals, but there are many other applications.

Duration : 0:1:29

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Posted by mark - May 23, 2016 at 8:40 pm

Categories: Grade A Poultry   Tags: , , , , , , , ,

Cooking with Saix – Episode 1.5 – Part 1

We actually recorded another episode with Chicken Parmesan, but I have no idea where the video files are. Baaaah. Ah well.

Here is Saix, cooking Taco Casserole.

I apologize for the audio and video quality. We were using my mother’s camera and it’s not as good I’m afraid.

Sheena’s Taco Casserole


2 Cups Elbow Macaroni
1 LB. Ground Beef, browned and drained
1 Can Whole Kernel Corn
1 Can Mild Rotel tomatoes
1/2 White onion, Diced
1 sm, Can Nacho Cheese Soup (Cream of mushroom, shrimp, or chicken works just as well)
1/2 Cup water
Chili powder, season to taste (You can also used pre-packaged taco seasoning)
Red Pepper Flakes, Season to taste
Salt and Pepper, to taste

Top finished product with cheese and/or sour cream. I’m sure Jalapenos would be good if you liked it spicy.

Step 1: Boil Noodles and drain
Step 2: Cook Hamburger and diced onions together until meet is browned and the Onions start to turn clear around the edges. Drain excess grease.
Step 3: Return drained meat and onions to pan and add the water and spices. Let simmer for 5 minutes.
Step 4: Add corn and tomatoes. Watch carefully and stir to mix in flavors.
Step 5: Add the soup. Lower heat and let simmer for 5 -10 minutes, stirring occasionally.
Step 6: Grease inside of pan and preheat oven to 350 degrees Fahrenheit
Step 7: Pour noodles into greased pan.
Step 8: Pour meat mixture over noodles.
Step 9: Cover the top with Grated cheese of a melt-able variety. My favorite is Cheddar.
Step 10: Place casserole in oven for 15 – 20 minutes.

:3 And that’s all you have to do!

I hope you enjoyed this recipe. If you would like to see more or request a recipe, comment here or send me a message!

Duration : 0:9:21

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Posted by mark - May 22, 2016 at 8:27 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , ,

How To Do Ribeye Steaks On The Barbecue Grill

Looking for that perfect steak for your next BBQ? The Grill Masters at all http://www.BarbecueWeb.com have some “tips and tricks” to help you easily serve up the “best steak anywhere” bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real S T E A K On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com

Duration : 0:7:16

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Posted by mark - May 21, 2016 at 7:37 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Making Delicious Smoked Meats With A Propane Smoker

People all over the world enjoy the rich and earthy taste of smoked meat and fish. This form of cooking foods has a long history and helps to ensure that the meat can be eaten safely and with a wonderful flavor. There are many hobbyists who enjoy using a smoker at home to make their own smoked meats and other items. A vast amount of these smoker enthusiasts use a propane smoker for all their gourmet meal preparations. Propane smokers have a number of advantages and disadvantages, as well, when compared to other types of smokers.

Using A Propane Smoker For Your Smoking Needs

One obvious advantage of using the propane smoker to prepare an array of smoked foods is that the propane is readily available and can be taken anywhere. This mobility allows a person to carry the smoker with them on vacations or in remote areas. A propane tank is easily attached to the smoker to provide the fuel that it needs to do a proper job on cooking the meats. With the electric type of smoker, there is always the concern of a power outage, and in this case, the smoker would quit and the meat would spoil in the meantime.

Propane smokers usually come with a heavy door and several grids on the interior which hold the meat, fish, turkey or chicken in place while it is being smoked. The door opening allows wood or water to be easily added during the smoking process and allows someone easy access to checking on the status of the food itself. A cast iron smoker box is a popular feature, as well as a porcelain-covered water pan. Each of these features help to ensure that the food will be cooked to smoking perfection.

As with every item available on the market, some propane smokers are more expensive than others, and the price usually varies depending on the size and quality of the smoker. $150 to $200 is an approximate price to pay for a propane smoker that can be enjoyed in one’s home to create anything from the most traditional of barbeques to an exotic meal of exquisitely smoked fish. Having a gathering or party at one’s home can be especially exciting with a simple smoker to keep everyone coming back for more. The aroma of the meat or fish while smoking is a wonderful scent. Overall, these handy tools make a great addition to any meat-lover’s home.

Ann Marier

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Posted by mark - May 20, 2016 at 6:38 pm

Categories: Cooking Quality Meats   Tags:

Meat Eating Quality: Pork, Part 1

Pork Chapter from the QMS DVD Meat Quality, Science into Practice. Contains some abattoir scenes.

Duration : 0:6:33

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Posted by mark - May 19, 2016 at 6:30 pm

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Grinding 7lbs of chuck roast – 1 hp Cabelas Meat Grinder

Here’s my new Cabelas 1 HP meat grinder with 7lbs of cut up chuck roast in the feed tray. 1 minute 17 seconds later and it’s ground and ready for chili. Notice the motor never changes RPM. You cant tell there is meat running through it. This thing Rocks! If you want a top quality grinder then check out Cabelas, they’re made in Italy. All SS head, internals and reduction gears with a fan cooled motor. Great grinder!!!

Duration : 0:1:20

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Posted by mark - May 18, 2016 at 5:39 pm

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Anyone here make purchases from M&M Meat Shops?

Just wondering what you think of the quality of the foods offered from M&M Meat Shops. Do you think that the precooked, reheat from frozen products are generally healthy carried by this particular company? I buy and eats lots from there because it’s less hassle to cook from scratch all the time, what do you think?

I love the ribs that I buy from there.

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Posted by mark - May 17, 2016 at 4:01 pm

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Beside Prime Rib what is the 2nd best beef roast to cook?

Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2

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Posted by mark - May 16, 2016 at 3:54 pm

Categories: Prime Beef   Tags: , , , , , , , ,

Weird foods: eating de-composing walrus – Cooking in the Dangerzone – Explore – BBC

It’s well known that Stefan Gates has a strong stomach, but will he really eat 1 year old decomposing Walrus meat? From Cooking in the Danger Zone from the BBC. Watch more high quality videos from YouTube channel Explore with BBC Worldwide here: http://www.youtube.com/BBCExplore

Duration : 0:3:1

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Posted by mark - May 15, 2016 at 2:46 pm

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Why did my chicken come out rubbery?

My first time making baked chicken…. I seasoned it, put 4 legs in a Pyrex pan thing and cooked them for 1 hour at 390 degrees…. 30 mins on each side… they are tough and rubbery….. not easily falling off the bone like normal… what did i do wrong? Could it be the meat quality?

slow and low is the key. Season them, put them on a baking sheet, or a pyrex pan, whichever, but add a little water in the bottom. this will keep them moist while cooking. Bake them at 350 degrees for about 20 minutes, and check them. If you have a probe thermometer, check the temperature, it should be at 160 degrees when you take them out. There is no need to turn them, they will cook evenly enough. Once you take them out, let them sit a minute or two, then serve! They should turn out alot better. Don’t ever cook chicken at 390, that is way too high and it cooks the chicken too fast, drying the meat out. And keeping it in for an hour definitely took all the moisture out, no wonder it turned out rubbery! I hope this helps, and I hope your chicken turns out delicious!

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Posted by mark - May 14, 2016 at 2:00 pm

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