Follow instructions on box, replacing one tablespoon of water with one tablespoon of the juice from a can of diced green chiles. Add one tablespoon of the diced green chiles and mix into meat per instructions on the box.

Substitute 1/3 cup of cranberry juice for 1/3 cup of water when following the instructions on the box.

Substitute one tablespoon of teriyaki sauce for one tablespoon of water when following the instructions on the box.

Substitute 1/3 cup of your favorite barbeque sauce for 1/3 cup of water when following the instructions on the box.

Substitute two tablespoons of honey and three tablespoons of your favorite barbeque sauce for 1/3 cup of water when following the instructions on the box.

Substitute 1/3 cup of pineapple or citrus juice for 1/3 cup of water when following the instructions on the box.

Substitute 1/3 cup of apple juice for 1/3 cup of water when following the directions on the box.

Add 1/2 teaspoon of hot sauce when following the directions on the box.

Substitute one tablespoon of the juice from a can of jalapenos for one tablespoon of water, then add one tablespoon of chopped jalapenos when following the instructions on the box.

Add two teaspoons of crushed red peppers when following the directions on the box.

Follow the directions on the box, except use 1/3 cup of water and add one tablespoon of coarse ground pepper.

Follow the directions on the box, except use 1/3 cup of red wine and add two tablespoons of pinon nut and a dash of ginger.

Follow the directions on the box, except use 1/3 cup of beer and dispose of the rest as you see fit.

Charqui: the History of Jerky

Back in the “good old days” settlers and cowboys, mountain men and outlaws learned a method of drying and preserving meat from American Indians and Spaniards. It was called “Charqui,” and it was used as a high protein, lightweight food as they made their way west opening new frontiers. Rumor has it that charqui was often the mainstay for many famous outlaw gangs. Today we know it as “jerky.”

Today, most of the new frontiers are thriving metros and for a little taste of the Old West, you must pay between $18 and $24 per pound for jerky. Grandma LaMure’s Spice ‘n Slice Beef Jerky mix allows you to return to those good old days of yesteryear with a modern-day taste of the west for a whole lot less. With Grandma’s unique spice blend and one pound of extra lean ground meat brought home by your mountaineer, you can make economical mouth-watering jerky to delight little “outlaws” and mountaineers alike. It’s easy, saves money, and you know what’s in it.

The meat mixture is more easily handled and less sticky when cold.

For easier mixing and shaping, occasionally moisten hands with water.

To prevent jerky from sticking to the waxed paper, use a fresh section for each piece of jerky to be rolled.

To obtain uniform thinness and dryness, lay a strip of 1/16th inch material parallel to each side of the meat about to be rolled. Place the rolling pin on the strips. When you roll over the meat patty, the strips hold the rolling pin up and create a uniform thinness. (The long sides removed from a shoebox lid work well).

Do not bake. Dry in warm 150º oven instead. If your oven is too hot, leave the door slightly ajar.

Once removed from the oven store jerky in an open container to allow drying to continue. Once jerky has attained desired dryness, seal container to prevent further drying.

To make jerky strips instead of patties, shape the one-inch diameter balls into rolls about 6 to 8 inches long and roll flat.

For solar jerky, very hot summer sun works well for drying your homemade jerky.

Each foil packet contains enough spice for one pound of meat. You may want to mix two pounds at a time and allow one to marinate in the refrigerator while drying the other.

Experiment! The more times you make it, the easier it becomes.

Lean ground game meat also works well.

For stronger flavor allow the meat mixture to marinate overnight or longer. You may also add small amounts of your favorite spices, i.e., pepper, garlic, onion, liquid smoke, etc.

1 box Spice ‘n Slice Salami Mix

2 lbs. hamburger

1 8-oz. pkg. cream cheese softened

1/2 c. black olives, sliced
1 T pimientos, chopped

Spread 7 oz. cream cheese on meat rectangle to 1″ of meat edge. Layer with olives and pimientos. Roll and bake for 1 hour at 300º.

1 box Spice ‘n Slice Salami Mix

2 lbs. hamburger

Cheddar Cheese cut in 1/4″ – 1/2″ cubes

Place cheddar cheese cubes randomly on rectangle. Roll and bake for 1 hour at 300º. Makes 1 large log or 2 small logs.

Cover a flour tortilla with grated cheddar cheese. Spoon on tomato sauce or salsa of your choice. Overlay thick slices of Spice ‘n Slice Salami. Add diced tomatoes, onions, green chiles, or other favorite ingredients. Bake in the oven or in a skillet until melted.

Add one lb. ground beef or pork fat to four pounds of venison, elk, or other wild game, then mix with Spice ‘n Slice Salami mix and follow the instructions on the box.

Add one cup of diced Spice ‘n Slice Salami to prepared macaroni and cheese. Top with thin slices of cheddar cheese and crushed crackers. Bake 30 minutes at 275º or until golden brown.

Slice five or six slices of Spice ‘n Slice Salami into slivers. Place salami into a blender or food processor. Add two or three ounces of milk and one-ounce package of cream cheese, blend until smooth.

Mix two tablespoons hot mustard seed into the Spice ‘n Slice Salami mix. Replace two tablespoons water with one tablespoon liquid smoke. Follow instructions on the box for shaping and baking.

1 box Spice ‘n Slice Salami Mix

2 lbs. ground venison or ground meat

2 tablespoons of crushed red pepper

Roll and bake for 1 hour at 300º. Makes 1 large log or 2 small logs.

1 deep-dish 9″ pie shell

1 T vegetable oil

3/4 of 1 log of Spice ‘n Slice Salami, cut into chunks

3/4 c. onion, chopped

2 c. mushrooms, freshly sliced

1 10-oz. package frozen chopped spinach, thawed, well-drained

3 eggs

2 c. mozzarella, shredded

1 c. provolone, shredded

3/4 c. ricotta cheese

2 T flour

1/8 tsp. pepper

Preheat oven to 400º. Prick bottom of pie shell, bake 5 minutes. Remove, cool on wire rack. Reduce oven to 350º. in 10″ skillet, heat oil over medium heat. Add salami and brown, stirring often, for 5 minutes. Add onion and garlic, cook,stirring often, for 5 minutes. Add mushrooms, cook for 5 minutes. Add spinach, cook for 1 minute. Remove from heat. Cool for 10 minutes.

In medium bowl, beat eggs, stir in cheese, flour and pepper. Add egg mixture to salami mixture and pour into shell. Bake 30 – 35 minutes, until knife inserted in center of pin comes out clean. Let stand 5 minutes. Serves 8.

Follow the directions printed on the Spice ‘n Slice box. Refrigerate for an hour or more to allow the meat mixture to become firm and more easily handled. On a piece of plastic wrap, shape the meat into a rectangle about 10″ x 12″. Spread desired filling over the meat leaving an inch or so border. Starting at the long edge, roll the meat into a firm log, sealing seam and both ends securely. You may want to wrap it in the plastic wrap and refrigerate awhile longer. Place on a broiler rack and bake as directed, 300º for 1 hour. Allow the log to cool on the inside to become firm before slicing.

1 box Spice ‘n Slice Bologna Mix

2 lbs. hamburger

1 jar stuffed green olives

Place green olives randomly on rectangle. Roll and bake for 1 hour at 300º. For more olive flavor, add olive juice to meat mixture. Makes 1 large log or 2 small logs.

1 box Spice ‘n Slice Bologna Mix

2 lbs. ground turkey

1 6-oz. box of your favorite stuffing mix

1/2 c. maple syrup

1/4 c. water

Mix stuffing mix with 1/2 c. maple syrup and 1/4 c. water. Spread stuffing mix evenly over turkey mixture. Roll and bake for 1 hour at 300º. Makes 1 large log or 2 small logs.