Ruth Haffly wrote to Dave Drum <=-

A free and easy addition to this stock is to bung in any celery leaves youmay have hanging about. I've never canned this - just jarred it in
old mayonnaise (or similar) jars and refigerated it for up to a month
or so.

I'll use either old mayo (if they're glass) jars or some of my canning jars. A reuseabale lid, basic information on a piece of masking tape
and into the fridge they go.

I've got a nice selection of glass screw-top jars. Currently when I
buy mayonnaise I get the dispenser squeeze bottles rather than the
"bulk" sized jugs. Haven't see Duke's in the squeezers yet. Just
Hellmn's

We buy the quart jars of avocado oil mayo (Chosen Foods brand) at
Costco if possible. It only comes in plastic jars but if we can't get
it, we'll buy other brands, some of which come in glass jars. Plus, I
have a lot of qt canning jars so I've got plenty of stock storage 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.

All kinds chicken projects in my future. Humphrey's ran a special
this week on chicken Marylands (leg quarters) at 49c/lb nin 10 lb
bags. Grabbed two - one is divided into 4 leg portions and DD>

sucky-bagged in the freezer. The other goes into the big crockpot to

become shredded chicken for any number of treats and a new batch of
stock.

Sounds good. We've been on the road for a while so no fancy cooking. At our older daughter's currently; she did a simple salmon (large fillet,
cut down) fry with salt, pepper, not sure what other seasoning last
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

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