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Ingredients: 1 cup tomato juice 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 tablespoon pomegranate juice 2 tablespoons hot sauce (choose your preferred level of heat) Dash of Worcestershire sauce Pinch of salt Freshly ground black pepper (to taste) Directions: 1. Prepare the Juices: In a large pitcher, combine the tomato juice, freshly squeezed orange juice, and lime juice. The fresh citrus juices will give your Sangrita a bright, zesty base. 2. Add Pomegr …

Ingredients: 7-8 medium to large tomatoes, finely chopped 4-5 tablespoons green chilies (canned or fresh, finely chopped) 2 tablespoons jalapeño peppers, finely diced (adjust to taste for spice level) 1 tablespoon garlic powder (or garlic salt if preferred) 1 tablespoon onion powder 1 tablespoon fresh cilantro, chopped Salt, to taste Directions: 1. Prepare the Vegetables: Chop the tomatoes into small, bite-sized pieces. Finely chop the green chilies and jalapeños. Be careful whe …

Ingredients: 1 cup yellow cornmeal ½ cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cayenne pepper 1 teaspoon garlic powder ½ cup green onion, finely chopped ½ cup corn niblets, well-drained 2 tablespoons vegetable oil 2 large eggs ½ cup buttermilk Directions: 1. Prepare the Dry Ingredients: In a large bowl, combine the cornmeal, flour, salt, baking powder, baking soda, cayenne pepper, and garli …

Ingredients: ½ cup sea salt 1 tablespoon LEM liquid smoke (hickory flavor) Directions: 1. Preheat the Oven: Set your oven to 200°F (93°C). 2. Mix the Ingredients: In a small bowl, combine the sea salt and liquid smoke. Stir until the mixture reaches the consistency of moist brown sugar. If needed, adjust by adding more salt or liquid smoke. 3. Spread & Bake: Line a baking sheet with parchment paper or foil. Evenly spread the salt mixture over the sheet. Bake for 30 minu …

Ingredients: 4 dried chipotle chiles 2 hatch chiles 2 ancho chiles 4 garlic cloves (unpeeled) 1 1/2 cups water 1 cup freshly squeezed orange juice 6 tablespoons cider vinegar 2 tablespoons honey 1 teaspoon unsweetened cocoa powder 1/2 teaspoon salt (plus more, to taste) 1/2 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves Directions: 1. Roast the Chiles & Garlic: Preheat the oven to 250°F. Slit open all the dried chiles to release steam wh …

Ingredients: 1 egg white, lightly beaten 1/4 cup finely chopped onion 1/4 cup finely snipped dried apple (or 1/2 cup finely chopped fresh apple) 1/4 cup seasoned breadcrumbs 2 tablespoons fresh parsley, finely chopped 1/2 teaspoon sea salt 1/2 teaspoon ground sage 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper Dash of cayenne pepper 1/2 lb ground turkey breast Directions: 1. Prepare the Sausage Mixture: In a medium-sized mixing bowl, combine the egg white, onion, apples, breadcrumbs, pa …

Ingredients: 1 ½ lbs venison (cut into thin strips) ½ tsp salt ¼ tsp black pepper ¼ cup minced onion 1 cup sliced fresh mushrooms 3-5 tbsp butter 2 tbsp flour 2 cups beef broth 3-4 tbsp sherry wine 2 tbsp tomato paste 1 tsp dry mustard ⅔ cup sour cream Cooked noodles, rice, or potatoes (for serving) Directions: 1. Prep the Venison: Season venison strips with salt and black pepper. Cover and refrigerate for at least 2 hours to allow flavors to develop. 2. Saut&eacu …

Ingredients: 1 hind leg of venison (deboned) Worcestershire sauce or soy sauce Steak seasoning Directions: 1. Prepare the Venison Cuts: Start by removing the shank from the hind leg of the deer. Separate the leg into four distinct muscles: Top Round: The largest muscle (ideal for London Broil). Bottom Round: Great for roasts. Eye of the Round: A long, thin muscle perfect for roasts. Shank Portion: Best used for stew meat or ground venison. 2. Trim and Slice the London Broil: Select the to …

Ingredients: 1 red bell pepper (sliced) 1 yellow bell pepper (sliced) 1 green bell pepper (sliced) 1 medium onion (sliced) 1 zucchini (julienned or sliced) 1 cup mushrooms (sliced) 1 cup snow peas 1 lb venison steak or backstrap (sliced into thin strips) 2 tbsp olive oil or sesame oil 2 tbsp soy sauce (plus more to taste) 1 tsp garlic (minced) 1 tsp fresh ginger (grated) ½ tsp black pepper ½ tsp red pepper flakes (optional, for heat) 1 tbsp cornstarch (optional, for thickening) Co …

Ingredients: 20 lb chicken thighs with bones and skin 4 lb combined chicken hearts and gizzards 1 pint chicken livers 4 teaspoon Lite Salt with iodine Directions: Place the small grinding disk on your LEM grinder. You want to grind the bone as fine as possible. (NOTE: LEM only recommends using LEM Big Bite Grinders #'s 12, 22 or 32 to grind bones. Using any other LEM meat grinder to grind bones WILL VOID your warranty.)< br> Take 15 lbs. of th …