Ingredients
- 1 Can of English Peas
- 2 Boiled Eggs
- 1 Tablespoon of Bacon Bits
- 4 Tablespoons of Mayonnaise
- 1 Tablespoon of Black Pepper
Directions
- Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
- Boil the 2 eggs, once boiled peal them and chip them up very fine.
- Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
- Stir well (best served cold.)
Prepared by Allen Jones
July 16, 2019
Ingredients
- 1 Can of English Peas
- 2 Boiled Eggs
- 1 Tablespoon of Bacon Bits
- 4 Tablespoons of Mayonnaise
- 1 Tablespoon of Black Pepper
Directions
- Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
- Boil the 2 eggs, once boiled peal them and chip them up very fine.
- Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
- Stir well (best served cold.)
Prepared by Allen Jones
July 16, 2019
Ingredients
- Ham
- 1 tablespoon of sodium nitrate
- salt
- black pepper
Directions
- Rub 1 tablespoon of sodium nitrate onto the ham.
- Pack the ham away letting it sit for 6 weeks.
- Take the ham out and wipe it very dry with a coarse towel.
- Once wiped clean, rub the thick part and bone with black pepper.
- Smoke the ham for 6-8 weeks then enjoy.
Ingredients
- Ham
- 1 tablespoon of sodium nitrate
- salt
- black pepper
Directions
- Rub 1 tablespoon of sodium nitrate onto the ham.
- Pack the ham away letting it sit for 6 weeks.
- Take the ham out and wipe it very dry with a coarse towel.
- Once wiped clean, rub the thick part and bone with black pepper.
- Smoke the ham for 6-8 weeks then enjoy.
Ingredients
- Brisket
- Salt
- Pepper
- Sodium nitrate
- powder mace
- cloves
- allspice
Directions
- Cut brisket from the bones and lay in it a large dish or pan.
- Cover the brisket well with salt, pepper, and a little sodium nitrate.
- Once seasoned cover it in the dish or pan and let stand for several days.
- Uncover the brisket after letting it sit for several days, then wipe off the dressing.
- Once the old dressing is wiped off and place it on a clean dish.
- Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
- Sew it up tightly in a cloth and boil slowly all day and then serve it cold.
Ingredients
- Brisket
- Salt
- Pepper
- Sodium nitrate
- powder mace
- cloves
- allspice
Directions
- Cut brisket from the bones and lay in it a large dish or pan.
- Cover the brisket well with salt, pepper, and a little sodium nitrate.
- Once seasoned cover it in the dish or pan and let stand for several days.
- Uncover the brisket after letting it sit for several days, then wipe off the dressing.
- Once the old dressing is wiped off and place it on a clean dish.
- Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
- Sew it up tightly in a cloth and boil slowly all day and then serve it cold.
Ingredients
- Smoked Beef
- Fresh Butter
- Pepper
- 2-3 Beaten Egg Yolks
Directions
- Chip the beef very thin and then put it into a skillet.
- Add the pepper and the beaten egg yolks to the same skillet.
- Let it stew until the beef is crisp and curled up.
