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instructions could have been clearer in the illustrations, larger illustrations. reveal around glass door not square. bought to put my brand new turntable and other stereo components in. could not close the door with the turntable inside. HUGE DISAPPOINTMENT. now i'm stuck with a $$$ i would not recommend to anyone to store stereo components but would be nice for something else.
my wife purchased this on a whim and when it came, it was pretty easy to assembly. like IKEA, it came with the hex tool and diagrams and parts, panels were labeled. after all was done the entire structure was not as sturdy as I would have liked and when I found out how much my wife paid for it, I was shocked! it seems like a small step up from IKEA at triple the price...
Unfortunately, your music components will not fit in these towers. I used my to show glassware.
I needed a shelf to store my dishes in dining room, so this furniture was perfect since it was not too big, and glass door for displaying my dishes and color was perfect match for my dining table. I read other reviews complaining that it was hard to build, but it was true. Instruction was not too detailed so we needed to do lots of guessing as we built it. My husband was more experienced with putting furniture together so it was not too bad. Couple pieces were damaged during the shipment but the customer service was awesome. They arranged shipment of replacement parts right away with no questions asked. Holes on the back for the cords came pre-drilled so if you don't want to look at the un-used holes, you'll need to close them up. Overall I am satisfied with the quality of the furniture for its price, but I might not recommned it to people who are not used to assemble furniture.
I bought this to house my DirectTv box and 2 Video game consoles. It works perfectly for my needs. I do wish that it was an inch or 2 deeper so I wouldn't have had to cut up the back to accommodate the cords on the DTV box, but it is what it is. The directions for mounting the door were a little confusing too, but I eventually got it. That said, this is a beautiful cabinet and I'm very happy with it. It's unbelievably sturdy for a build it from box unit. Quality materials and intelligent design. I've built many of these projects in the past and this was by far my best experience. I would not recommend it for a stereo system rack. The shelves are just too small for high end equipment, plus there is little ventilation and it tends to get hot in there.... I leave it open when playing video games. For the money, this is a phenomenal piece of furniture. Just make sure you measure the components you want to put in there to make sure they (and the cords in back) are going to have enough room. I'll probably buy a couple more of these for bookcases.
This piece looks great in our family room. It looks like an expensive piece. We had some issues with the screws stripping though. My husband was able to rig it by gluing the hinges.
This product is very poorly designed and constructed. It normaly requires assembly, but the hardware was poor quality and the parts would not fit together properly. A few modifications were necessary to complete the rack which detracts from the overall look.
This looks great beside my TV thats hung on the wall. No site of wires at all, very clean and organized looking. I put this together in about an hour and a half. The directions are a little vague but its pretty much common sense once you see the pieces. The box was really damaged so i assumed the wood would have been too, but the packaging inside kept it perfect. Good cabinet for the price!
To assist in deciding, go by the shelf measurement itself (13 1/8 in deep X 20 1/4 in wide) to see if this product is for you. The door closes inset to be flush with the shelves. We had the perfect tool to 'McGyver' A 2.5 in high X 17 in wide hole in the back panel to fit our surround sound box, so we went ahead with the purchase. Aside from that one piece of our equipment everything fits with room to spare. We bought 2 and one is filled with 300++ Dvd's. The other houses ALL of our electronics... Surround sound, sub woofer, wireless router, cable box, Wii console and games and accessories. I wish we could attach pictures, because these items complete our living room. Beautiful product! Just wish it was priced a little better.
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by Riko Kawasaki
How many times have you said that your life revolves around your kids and yet, when they come and ask for attention, you put them off? In this busy world where most of the time, both parents work hard to make ends meet, children are often left alone with nannies or grandparents that, naturally, kids would always try to seek your attention.
Realistically speaking, no one is a Super Mom or a Super Dad that they can spend all their non-office hours with the kids. Understandably, some of you would want a certain level of peace and quiet after a hard day in the office. But, on the other hand, your little one had probably waited the whole day for your return just to be with you. They may scream, laugh, thrown tantrums, show you their new antics just to vie for your attention. In other words, they are asking for some bonding moments with you.
It has always been said that quality time is more important than quantity of time spent with the kids. Thus, allot a few hours each day to really get to know them better and know how they spent their time away from you. And when you spend time with them, ensure you are there both in body and mind. Give them your full attention - physically and emotionally.
Bonding time doesn't have to be an expensive activity for you and your kids. Do things together. If you don't have time to bond at night, then do it first thing in the morning. Have breakfast together and talk about the things that happened to them the day before, and plans that they might have for the day.
Give them unexpected treats. It's those little surprises that really count a lot. You don't have to wait for an occasion to give them something. Make them feel special by buying those small tokens that reminded you about them while you were away. It simply shows that you despite your hectic time at work, you are always thinking of them.
Don't forget to say the three all-important words every day. Constantly assure and re-assure them of your love so they grow confident and loving individuals with a high level of self-esteem. Knowing and feeling they are loved will help them conquer any feelings of insecurities.
Lastly, accompany your "I love yous" with hugs and kisses. Touch is a strong way of showing your love to them. Shower your kids with hugs and kisses and see how they respond back to your actions. More than anything, see how their hugs and kisses heal you of your own anxieties and discomforts - even you will feel gratifying love.

subset: commoncrawl


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LDC most active buyout firm in 2013
03 January 2014
Lloyds Development Capital was the most active private equity firm in Europe last year, based on the volume of new deals, according to new figures from data provider Dealogic.
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Justice League: Throne of Atlantis
Available as on DVD or as a Blu-ray + DVD + Digital HD UltraViolet Combo Pack
Rated: PG-13 (Parental Guidance Suggested)
Studio: Warner Home Video
DVD Release Date: January 27, 2015
Run Time: 72 minutes
In the videos below we have the unveiling ceremony of the Noel Neill "Lois Lane" statue, an exclusive interview with Ilya Salkind, the Superman Homepage "Meet & Greet" and more.
In Part 2 of the Friday reports we have the continuation of the unveiling of the Noel Neill statue, with speeches from Metropolis Mayor, Billy McDaniel and co-chairmen of the Metropolis Committee Karla Ogle.
Part 3 sees Lisa Gower acknowledges the "Lois Lane Award" winners, Mel Bower of the Banterra Bank who donated part of their parking lot for the Noel Neill statue, and Sculptor Gary Earnest Smith speaks about creating the Lois Lane statue.
The 4th part of the Friday video reports sees Kevin from the Bronzing Foundry talk about the statue's creation, and Noel Neill's friend and biographer Larry Ward talk about Noel as a person.
In the final video of the unveiling of the Noel Neill "Lois Lane" statue Clyde Wills introduces Noel Neill herself to take the stand and speak about being honored in this fashion.
Part 6 of the Friday video reports is an exclusive interview with Ilya Salkind.
The 7th and final video report from Friday, June 11th is the Superman Homepage "Meet & Greet", and we also get time with Lex Luthor and Conner Kent.
Back to the Latest News page.


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Search Result
Search Tags: hospitals
Inova greenlights $23M ER expansion in Mount Vernon
Inova Health System trustees have approved a $23 million addition to Inova Mount Vernon Hospital.
Tags: Inova Health System, Mount Vernon
Southside Virginia hospital to merge with Sentara
Tags: Norfolk,
MedStar will fund major upgrade at Southern Maryland Hospital
MedStar Health will spend "well over $100 million" over the next five years to upgrade Southern Maryland Hospital Center once its purchase of the 35-year-old facility closes later this year.
Tags: Southern Maryland Hospital Center, Clinton, Md., medstar,
Hospitals cancel Batman visits
The man dubbed the "Route 29 Batman" won't be entertaining as many hospitalized children now that some hospitals have asked him to stay away.
Tags: Kristi King, Batman,
5 Va. hospital systems join breastfeeding effort
Five Virginia hospital systems have joined a national effort that aims to get mothers of newborns to breastfeed.
Tags: breastfeeding,
Noisy hospitals need Rx for quiet as patients rest
Maryland says Holy Cross must wait to build new hospital
The Maryland Health Care Commission says Holy Cross Hospital must stop construction of its planned $202 million hospital in Germantown until at least May 31, a decision hospital officials say will cost them money.
Tags: Holy Cross Hospital, Maryland Health Care Commission, Germantown
Patients moving into new Johns Hopkins building
Doctors and patients at Johns Hopkins Hospital in Baltimore are moving into the hospital's new $1.1 billion building this weekend.
Tags: Johns Hopkins, Baltimore
Holy Cross wants to keep building in Germantown
Holy Cross Hospital is seeking permission to continue building its planned $202 million hospital in Germantown even though regulatory approval of the project was overturned on appeal.
Tags: Germantown, Holy Cross Hospital,
No details on Prince George's hospital plan until March
Saturday marks six months since officials from the county, the state, the University of Maryland Medical System and Dimensions Health System signed an ambitious agreement to pursue a $600 million regional medical center in Prince George's County.
Tags: University of Maryland Medical System, UMMS, Dimensions Health System
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[January 29, 2013]
School Board Leaders Advocate for Less Intrusive Role of the U.S. Department of Education
ALEXANDRIA, Va., Jan. 29, 2013 /PRNewswire via COMTEX/ -- More than 700 school board members and state school boards association leaders are meeting with their members of Congress today and urging them to co-sponsor legislation, developed by the National School Boards Association (NSBA), to protect local school district governance from unnecessary and counter-productive federal intrusion from the U.S. Department of Education.
School board leaders are in Washington D.C. to take part in NSBA's 40th annual Federal Relations Network Conference, being held Jan. 27-29, 2013.
The proposed legislation would ensure that the Department of Education's actions are consistent with the specific intent of federal law and are educationally, operationally, and financially supportable at the local level. This would also establish several procedural steps that the Department of Education would need to take prior to initiating regulations, rules, grant requirements, guidance documents, and other regulatory materials.
"In recent years, the U.S. Department of Education has engaged in a variety of activities to reshape the educational delivery system," said Thomas J. Gentzel, NSBA's Executive Director. "All too often these activities have impacted local school district policy and programs in ways that have been beyond the specific legislative intent. School board leaders are simply asking that local flexibility and decision-making not be eroded through regulatory actions." Additionally, this legislation is intended to provide the House of Representatives and Senate committees that oversee education with better information regarding the local impact of Department of Education's activities. The legislation is also designed to more broadly underscore the role of Congress as the federal policy-maker in education and through its representative function.
"We must ensure that the decisions made at the federal level will best support the needs and goals of local school systems and the communities they serve," said Gentzel. "Local school boards must have the ability to make on-the-ground decisions that serve the best interests of our school districts." Founded in 1940, the National School Boards Association (NSBA) is a not-for-profit organization representing state associations of school boards and their more than 90,000 local school board members throughout the U.S. Working with and through our state associations, NSBA advocates for equity and excellence in public education through school board leadership.
SOURCE National School Board Association
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text:
This attempt could just be the beginning of 4chan's crusade against the word.
At this point, it's difficult to tell what Gamergate is parodying: progressive ethics in the gaming community, or just themselves.
It wasn't a hoax.
Disturbingly, it doesn't appear to be a hoax.
Snapsaved just released a contrite statement on its Facebook page.
But we don't have to tell you that, right?


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By now you've likely seen the book trailer wherein 32 authors and one banana take turns reading from Jennifer Fulwiler's long-awaited book, Something Other than God.
I was flattered to be asked to blurb the book (which I read in one sitting, from a pdf, on my iphone, which is really all you need to know about how good it is!) and I wrote:
This book could have been called Indiana Fulwiler and the Quest for Truth. This personal conversion story reads like an adventure novel one cannot put down. It's intellectually satisfying, spiritually affirming and populated with peripheral characters that make you wish you knew them. An authentic and authentically entertaining must-read!"
Today, Patheos is celebrating its 5th Anniversary online and it asked it's writers to create videos sharing their favorite moments on the site. Mine went up late, because first I had to figure out how to create a video. Now that I know how, though, I've made my own goofy little video on Jen's book:


text: 2013 data 2010 data 2013 data 2010 data Previous Next Tweet Pin It Tags — climateenvironmentfoodsustainability Credits — Concept: David McCandless Research - Miriam Quick Design - Derek Guo Source: Marine Conservation Society, Greenpeace, Seafood Watch Data: bit.ly/whichfish Related Climate Change Deniers vs The Consensus How Many Gigatons of CO2? Interactive: Snake Oil Supplements? The scientific evidence for health supplements Books and Store Show Comments ( ) Comments are closed.


text: Latest 'Boscov: An American Story' airs Thanksgiving on 69-WFMZ-TV 28 MIN. AGO Christmas tree put in place at Reading gateway, then removed 43 MIN. AGO Health Beat: Gene therapy: From bench to bedside: Blindness 49 MIN. AGO Barrett Township mulls merger with Pocono Mountain Regional 56 MIN. AGO DA, police to hold news conference on I-78 crash that killed 3 1 HR. AGO Bethlehem Township declares snow emergency 1 HR. AGO Chene Mejias pleads guilty to killing grandfather 1 HR. AGO Web extra: Al Boscov sings aboard bus to New York City 1 HR. AGO Bank robber heading to jail after guilty plea 2 HR. AGO Snow may disrupt Thanksgiving travel plans 2 HR. AGO


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Houzz is the new way to design your home.
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Additional Information
Social media spend by marketers set to skyrocket
Social media spending as a percentage of marketing budgets will more than double over the next five years, according to a survey of almost 500 chief marketing officers in the US, which also found integration of social remains a key issue.
Social media: spending by marketers expected to soar in the next five years
Chief marketing officers say they are currently spending 8.4% of their budgets on social media and expect that to increase by more than 40% over the next year to 11.5%, and in the next five years, it will reach 21.6% the survey found.
The biggest increase is set to come among big consumer goods firms such as Procter & Gamble and the Coca-Cola Company, which expect the most dramatic increase in social media spend, rising from 9.6% to 24.6%.
Christine Moorman, director of The CMO Survey and a professor of business administration at Duke University, said this showed that companies were searching for novel ways to interact with their customers that would drive the growth of their companies.
She said: "Unfortunately, marketers are behind the curve with their current levels of social media expenditure, given the amount of time customers spend engaged with one another and with companies online. The good news is that marketers are seeing the imperative to rectify this through increased investment in social media marketing in the upcoming years."
Read more on this story on The WallFollow @gordonmacmillan
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- Head of Digital & Social - Dublin / London The Great & The Good In the region of £60,000 - £65,000 per annum, Dublin
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- ACCOUNT DIRECTORS - Integrated/ATL/TTL/BTL/SP/Shopper/Retail - London - up to £50k Judi Patton £40k-£50k plus excellent benefits, London (Central), London (Greater)
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Spring is definitely in the air. Despite (or almost inspite) of the rainy and tumultuous weather the change in season is apparent. I saw a bunch of "Spring Flowers" at the local supermarket and decided that their simple casual blooms would be the perfect centre-piece for my next lunch.
Tips for arranging your spring table:
- There is nothing better than simple arranged cuttings in re-purposed bottles. Choose something with an interesting shape and design. Sometimes, things with permanent labels are not so bad, particularly when the branding the beautiful (I am a sucker for Absolut, not so much the vodka, but just the design).
- For interest, make sure to include some foliage in your arrangement. I specifically included some non-blooming stalks in to bulk out with green.
- Cluster your arrangements. I had two sizes of the similar bottles lying around. This creates more of a centre-piece collection rather than just flowers in a vase.


text:
The lights are on
We show off ZombiU's GamePad functionality and discuss the game's local multiplayer modes.
Of all the 649 unique creatures fans have to collect, this is the top 50 Pokémon of all time.
If the next Zelda can take the best parts from each of its predecessors, it could come close to being perfect.
Psychologists and sociologists are only now beginning to understand why the human ability to play is so powerful. But unlocking the mystery behind this desire may do more than help us understand our obsession – it could reshape and improve society in powerful ways.
We spoke to Double Fine founder Tim Schafer about the state of the
games industry, how Kickstarter affects the studio, and where games are
The four editors that set a world Smash Bros. record reunite for Sony's take on the formula.
In this installment of Where's My Sequel, we examine the prep school romp from Rockstar Games.
Some characters are just more entertaining and thought-provoking than others; here's what I consider to be the social links that you shouldn't miss.
The first Assassin's Creed game had a number of cool features, but the chance to explore Jerusalem, Acre, and Damascus was unlike anything else gamers had encountered.
Before you embark on 47's newest adventure, read these spoiler-free tips to elevate your game from a trigger-happy goon to a master assassin.
[UPDATE] The Wii U is finally here! We explore every facet of Nintendo's new console and will update throughout the day as we put the online functionality through its paces.
We show off the newest Super Mario game (and demonstrate why Luigi is the superior bro) in our latest episode of Test Chamber.


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If you go to the soundex files Sanderlin Sandlin Sandilands are all are all listed as derived from Sandilands. Sandilands is listed as a 'sept' of the Clan Douglas of Scotland. Evidence would point to us as being listed as Scots-Irish.
While living in Ghana I was arrested for driving the wrong way down a one way street in Accra. The police Captain that sprung me the horrid offense informed me that the name was Swedish.
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November 23, 2014
Federal jurors in Omaha have convicted a woman for filing false liens against several authorities.
Donna Marie Kozak was found guilty of filing false liens against two federal judges, Nebraska's U.S. attorney and two of her deputies. She was also found guilty of filing false liens against an IRS special agent.
Kozak was also convicted of filing a false claim against the U.S. for $660,000 and for obstructing the administration of IRS laws.
According to the justice department, Kozak once belonged to a group called the "Republic for the United States of America." Her associates were convicted of tax crimes in 2012.
Department officials say Kozak filed a false lien against the judge who presided over their trial.
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text:
Bonus Episode:
The one with Brian Kurtz
Podcast: Play in new window | Download
- The type of Direct Mail letter you can send to your prospects and customers right now to create customers for life
- A strategy where the more money you lose, the richer you could get
- The 3 most important criteria when evaluating a list
- The smartest thing you can do to double (or even triple) your revenues this year
- One of the most effective ways to sell high-priced products and services to high-ticket buyers
- The #1 way to get noticed, get attention, and get an advantage over competitors in the 21st century
- How to pre-screen lists so you can find customers who buy more from you and your business
- The simplest way to improve rapport, connection, and longevity with your customers
- The 'O to O to O' strategy used by smart entrepreneurs that increases your conversions and your cashflow
- If you're a successful business owner, here's how to add another $1M in revenue using Direct Mail and Direct Marketing…
Joe thanks so much for sharing this great interview with Brian on Direct Marketing and Direct Mail. I loved how you two talked about many marketers today call themselves "Internet Marketers" when that is just one medium of marketing. There were many great nuggets throughout the interview that I will be watching it a few more times.
The wheels are turning and I am thinking of how to incorporate Direct Mail and offline direct response marketing for my business and my clients.
Thanks again for sharing and looking forward to a ton of other great interviews and talks on I Love Marketing in 2014!!!
Hi Joe, thanks for another great interview. Listening to you and Brian talking about direct marketing really got my brain ticking and I've now come up with 3 or 4 simple ways I'm going to incorporate it into my business to see what impact it has. I'm looking forward to the follow up interviews with Brian you promised, particularly the information about setting up and maximising your funnel and segmenting the messages you send to customers who have bought from you multiple times versus prospects etc.
Great interview – thanks for the fantastic information every week.
Joe – fantastic session, as usual. I absolutely LOVE this discussion as it shows something fundamentally true about marketing: when done correctly and as a process almost any medium can be successful. Direct marketing offers huge advantages for small businesses today but all to often they are blinded by the shiny objects of social media and technology. While I am for all forms of communication and marketing, your discussion showcases the importance of strategy and thinking through the entire communication cycle in order to be successful. Well done!
thanks guys, you rock!
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ACE Fit Share
Use a combination of these core back exercises to strengthen your lower, upper or middle back areas. Whether you're interested in barbell deadlifts or reverse extensions, we have back strengthening exercises for every level. These exercises are also featured in convenient workout routines that include proper warm-up and cool-down techniques, which greatly reduces the risk of injury.
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You do not say what temp to set the oven on. Also, my dehydrator, which I have not used yet, says that the meat must be at least partially cooked first; does it really, or is that just for a dehydrator?
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How to Make Beef Jerky | Recipe | Instructions
Want to know how to make beef jerky?
We did, too. We decided to make a homemade beef jerky recipe to see just how easy or difficult it was. We were curious to see how our homemade version compared with what you could buy in stores. The result? A rich, salty, high protein snack that tastes delicious, far better than most all we purchased. We were surprised and excited to learn that jerky could be made simply at home, and that no expensive tools, ingredients or equipment was required.
We love being able to flavor our jerky any way we choose, the combinations of flavors you have available are as limitless as your imagination.
What is beef jerky, anyway?
Jerky is essentially strips of lean meat that have marinated and dried. Dried meat has been an important staple for ages. We are starting to understand just why. You can choose how you want to flavor it, by selecting different ingredients for a marinade. This means you can add fresh garlic, herbs, ginger, flavored vinegars, basically play with what you might have in your pantry. You also get to choose what type of meat you want to use, and you will find you have a variety of good choices, including venison and other game you might hunt.
The processed meat you buy in the gas station checkout line has little to do with a batch of homemade jerky. This type of jerky you buy is often loaded with fillers and preservatives. Homemade jerky uses whole muscle meat with none of that, no unwanted additives. Sure, you can buy this type of jerky from small purveyors, but the cost is exorbitant.
Jerky is one of the healthier foods you can eat as a snack if it is not full of salt and preservatives, due to its high protein content and relatively low calorie count. This is a snack that packs well, travels well, and can be kept for at least a year if properly stored.
Is it hard to make homemade beef jerky?
No. You can use ingredients you already have in your kitchen, so all you should need is meat and a block of time when you will be at home. The process of making jerky requires many hours of time, but most of that is just the time it takes for the meat to dry out. All you do is slice your meat up, add some marinade to it, leave it to sit overnight, then starting drying it. You can spend your time doing other things or just relax while you wait for it to be finished.
Pretty simple, and well worth the effort. There is also a very primal sense of accomplishment you get when you make your own beef jerky.
Do I need a dehydrator to make beef jerky?
Not really. It depends most on how long you plan to keep the jerky you make. If you want it to have the longest shelf life possible, you should use a dehydrator. If not, the oven works great, and is what we recommend. Oven made is the easiest, and even die hard jerky connoisseur. Many think the oven version tastes best.
Why not try both and see what you think? It is easy. We promise.
Do I need other special equipment for homemade jerky?
No. Just meat, marinade, a sharp knife and a way to cook and dry your jerky.
Make Homemade Beef Jerky | Recipes and Marinades
- Meat (you can use wild game, strip steak, round steak, any lean meat of your choice)
- Ingredients for marinade (choose one below)
- A large ziploc type plastic bag
- A sharp knife
Beef Jerky Instructions
Follow these simple steps, and you can easily make beef jerky of your own.
Step 1: Select Meat for Beef Jerky
You will need to use lean meat for your jerky. It is the fat in meat that contains oils which will go rancid. The less fat, the better. By no means do you need to use steak, though. There are plenty of lean cuts of meat which are not as tender as steak, and they work perfectly for jerky.
We tried a few different meats when we made jerky, just so we could tell you about the results. We used top eye of round, which our butcher kindly trimmed for us when we purchased, venison backstrap and bottom round. Strip steak, flank steak and skirt steak will also work well.
TIP: Tell your butcher what you are doing, making jerky. We were thrilled to find that the butcher was excited about our project and had made jerky himself. He gave us his best recommendations and then proceeded to trim the meat per our specifications.
Step 2: Trim Fat
Trim of any large portions of visible fat. You will be starting with a lean cut, but you may need to trim the edges.You do not want your jerky to have any fat you can easily trim off.
Step 3: Partially Freeze Meat
Place your meat in the freezer for a few minutes. This will makes the meat easier to slice.
Step 4: Slice Meat into Strips
Whichever meat you choose, you will need to slice it into strips. It is good to know here how thick you want your jerky. I had the help of my butcher on this one- he asked how big I wanted my jerky to be when he trimmed the meat. The jerky will shrink as it dehydrates, so you start with pieces much larger than you might think. The finished jerky ends up being about 1/3 the size of what you started with. I will show you pictures of the finished jerky below, using these sizes of strips, so you can better understand exactly what you will get.
Step 5: Mix your Marinade
This is the fun part. Decide what kind of jerky you want. You can use our recipes or make your own. Try ours, and add your own flair. Modify at will.
TIPS FOR CUSTOM MARINADES: If you make your own, we suggest adding something with salt, you will want about a tablespoon of salt in any marinade. Worcestershire is always a good choice for jerky meat. Add sugar if you want sweeter jerky, and spices according to what flavor(s) you are going for. We like to add a vinegar or citrus to any marinade. This helps to tenderize the meat.
Here are the recipes we came up with:
Beef Jerky Recipes | Marinades for Beef Jerky
Beef Jerky Marinade Recipe #1:
Original Beef Jerky Marinade:
- 2 Tablespoons worcestershire sauce
- 1 tablespoon dried minced onion
- 4 cloves fresh garlic, crushed (you may substitute 1 tablespoon of dried, we just love fresh)
- 1 tablespoon dried minced onion
- 1/4 cup balsamic vinegar
- 1 Tablespoon of salt or seasoned meat tenderizer (this will have salt)
- 1/4 cup water
- 1 Tablespoon coarsely ground black pepper
Beef Jerky Marinade Recipe #2:
Teriyaki Jerky Marinade:
- 1/4 cup sesame seeds
- 4 cloves fresh garlic, crushed or 1 tablespoon minced garlic
- 1 Tablespoon fresh ginger, chopped, or 1 teaspoon powdered ginger
- 2 serrano peppers, chopped
- 1/4 cup soy sauce
- 1/4 cup frozen orange juice concentrate
- 1/4 cup sugar
- 2 Tablespoons worcestershire sauce
- 1 Tablespoon of salt or seasoned meat tenderizer (this will have salt)
- 1 Tablespoon coarsely ground black pepper
Beef Jerky Marinade Recipe #3:
Spicy Southwestern Jerky Marinade:
- juice of one lime
- 4 cloves fresh garlic, crushed or 1 tablespoon minced garlic
- 2 serrano peppers, chopped
- 2 Tablespoons tomato paste
- 1/4 cup cilantro, chopped
- 1 tablespoon Cholula, Tabasco or other hot sauce (you can adjust the spiciness and leave this or the peppers out)
- 2 Tablespoons worcestershire sauce
- 1 Tablespoon of salt or seasoned meat tenderizer (this will have salt)
These are the Ingredients for Beef Jerky Marinade #1:
Original Beef Jerky Recipe:
These are the Ingredients for Beef Jerky Marinade #2:
Teriyaki Jerky:
These are the Ingredients for Beef Jerky Marinade #3:
Spicy Southwestern Jerky:
Here are the steps for Beef Jerky Marinade #1
Original Beef Jerky Recipe Marinade:
Here are the steps for Beef Jerky Marinade #2
Teriyaki Beef Jerky Recipe Marinade:
Here are the steps for Beef Jerky Marinade #3
Spicy Southwestern Jerky Recipe Marinade:
Step 6: Marinade meat in resealable bag
No matter which marinade you choose, one of ours, or one of your own, you will want to let your meat sit in it to absorb the flavors.
Marinade your meat in a ziploc type bag. We recommend leaving the meat in the marinade, refrigerating it overnight.
You can leave it less time, but shoot for at least 4 hours.
You do not want to leave your meat in the marinade for longer than one day.
Step 7: Line Oven With Foil
Step 8: Arrange Strips on Oven Rack
Starting with a clean oven rack, place your meat strips so that they do not touch one another. We recommend taking the oven rack out and putting it over your sink.
Step 9: Choose a cooking method
You can choose to prepare your jerky using only the oven, or you can use a dehydrator. You need to decide which you prefer. Oven jerky will not be quite as dry. Some feel it tastes the best. Dehydrated jerky will store longer.
Choose Method A or B:
Method A:
How to Make Jerky In An Oven
• Set your oven to 200 degrees.
• Put meat in oven.
Place the meat in the oven, directly on the racks.
Vent the door just a little bit, if you can. This will allow moisture to escape.
• Cook for 7 hours.
Start cooking your jerky.
Your jerky will take at least 7 hours to cook.
It is important to make sure you have succeeded in removing the moisture from the meat.
• Check Doneness
You will check the doneness at the 7 hour point, but need to keep cooking until your jerky bends like a green twig. You can dry it more, if you like, but you must get it this dry, or it will not store properly. The more dry your meat is, the longer it will store.
This being said, if you are going for a chewy jerky, one that you intend to eat in couple of months, you do not want to over dry it. Jerky left with some chewiness like this will store well for a few months. We keep ours in the freezer for optimal freshness.
Method B
If you wish to dry your jerky for optimal long term storage, you will need a dehydrator. Your meat will still need to be cooked a bit, though, just to get the temperature to a high enough point.
Set your oven to 200 degrees.
Place the meat in the oven, directly on the racks. Vent the door just a little bit, if you can. This will allow moisture to escape. Start cooking your jerky.
• Cook at 200 degrees for one hour.
• Remove from oven
• Place meat in dehydrator and turn on
• Dry for at least 10 hours.
The drying time will depend on the thickness of the meat.
Thicker slices of meat will take 12 hours or more.
Step 11: Remove and Cool
Let your jerky cool for at least an hour before you package it. We like to set ours on paper towels to dry and cool.
Step 12: Package and Seal
You will need to package your meat in an airtight container. A ziploc bag or an airtight resealable plastic container will work well. If you wish to preserve your meat as long as possible, we recommend using a vacuum food sealer.
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About StephanieStephanie is the executive editor of DIYready.com. She is curious, creative, and an expert mess maker who is not afraid to try anything a couple of times to get it right. Her specialties are inventing things, writing no nonsense clear instructions, artistic endeavors, paper crafts, digital media, kids crafts, creating recipes and figuring out new and better ways to do almost anything. Stephanie is a DIY guru who thinks maybe she should have been banned from DIY forums years ago, but enjoys being part information junkie, mad scientist, uncertified gourmet chef and mom of three budding DIY enthusiasts.
38 Comments
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February 21, 2014 at 4:08 pm
E. Robison
February 21, 2014 at 4:15 pm
It would be really helpful if this article/recipe was in printer friendly mode.
TSgt B
February 21, 2014 at 4:59 pm
Been making mine for a few years. I use High Mountain Original brand jerky seasoning (you can get this at Bass Pro Shops), and also fresh ground black pepper and Montreal Spicy Steak seasoning. Prepare the High Mountain mix as per directions, the sprinkle black pepper and steak seasoning on it. I usually use Eye of Round, sliced about 3/8″ thick.
I season the meat in a Tupperware rectangular container, then put it in a ZipLock bag for about a day in the refrigerator. Then, to the dehydrator for about 4 to 5 hours, depending upon the thickness of the meat. Turns out GREAT.
If I want to spice it up, I first soak it in the juice from jalapeno peppers, or finely ground habaneros.
TSgt B
February 22, 2014 at 9:58 pm
It is, and you are certainly welcome. The High Mountain stuff sells for about $7 a pack, which is good for 10+ pounds of lean meat. I use regular McCormick Black Pepper (those little mini grinder types in the spice aisle).
After dehydrating, I store the short term jerky in a ZipLock bag, and vacuum seal the rest. If you have a home vacuum sealer that you can cut custom pouches for, GREAT. Divide your jerky into small portions (I do 8-10 pieces) and vacuum seal them. This way, you can freeze it so you can use a portion at a time. Shelf life in a ZipLock unrefrigerated is a week or too. In the fridge, a couple of months. In the freezer, don't know, haven't found a limit yet.
The best thing about making your own is that you can "customize" it to your liking. The sky's the limit. Enjoy!
August 14, 2014 at 6:14 am
Hi. I live in south=Africa. Weve been making beef jerkys for years, If you would like the real way to make it. let me know and I shall send it to you. Kindest Regards. Prof Cecilia Kachelhoffer firstname.lastname@example.com
Gary Barton
September 15, 2014 at 6:25 pm
Please send me your real way of making jerky.
Stanley Meager
February 21, 2014 at 5:04 pm
I do appreciate the good recipes. For myself I don't like cooked jerky, alone gets too hot, hard to regulate. We had an old car on our property, you remember how hot cars get. I removed the seats and cleaned out the interior. I put in racks from old refrigerators and strung wire and I now use this as my dehydrator. It will dehydrate just about anything you want and does a great job. I cracked the windows a little to let the moisture out and everything is ready in just a couple of days.
TSgt B
February 22, 2014 at 10:02 pm
You want to be VERY CAREFUL about using racks from refrigerator, as a lot of them are plated with cadmium, which is very toxic. Any acidic marinade/spice can leach the cadmium into the jerky. Cadmium is a "heavy" metal that acts like mercury in the body – it goes into the bones and can cause all kinds of problems.
TSgt B
February 22, 2014 at 10:04 pm
I have NO IDEA where that picture came from!
February 21, 2014 at 6:30 pm
I just read your recipe for the Survival Bars. What kind of protein powder do you use? Thanks, I want to make these.
Linda Shields
richard 1941
February 21, 2014 at 10:47 pm
You did not mention SALMON jerky. Get salmon filet that does not have the skin (fatty layer under the skin goes rancid). Cut it up about like shown in the above posting, and marinade in soy sauce with a dash of liquid smoke in the refrigerator overnight. You must evict any cats from your home, then place the salmon on a small rack in the oven that is isolated with cups of water. (This is to prevent ants from accessing the salmon.) Leave the oven off and the door open a crack. For heat, replace the oven light with an illegal 100 watt incandescent bulb. It takes several days before the jerky is ready.
Yield: ZERO because you will be nibbling it the whole time it is drying and none will be left.
Also, aboutargo (boutarakh in Arabic) is a delicacy that my grandfather would serve when he threw parties for the sefardic community. Obtain mullet roe. Wash it off and sprinkle it with coarse kosher salt. (If you use regular salt, it will be too salty to eat.) Dry it on the oven rack as above. When dry all the way through, dip the roes in paraffin wax. I guess it keeps forever and it is delicious. From a land with no refrigerators.
February 23, 2014 at 1:24 am
Ya gotta use liquid smoke in any recipe your not smoking
February 24, 2014 at 10:46 pm
I haven't made jerky in a few years, but I never cooked it when I did. Used round steak, used a dehydrator. Never used tenderizer before, does it really work for jerky?
February 25, 2014 at 3:04 pm
I have been making dehydrated jerky for years. I like a teriyaki marinade, sometimes I just buy a bottle at the store. I have also made bbq, using Sweet Baby Rays sauce.
You do not have to pre-cook beef when making dehydrated jerky! You must, however precook any poultry or pork products.
You may also store it in jars, although I vacuum seal some, most just goes in a ziploc bag, it doesn't last long enough to ever go bad.
March 10, 2014 at 9:23 pm
I use brown sugar in place of sugar and instead of using table salt, I use Kosher canning salt for optimal storage freshness. I have never tried an oven or dehydration, however, I use a small smoker to as that extra flavor. Great article Stephanie.
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March 28, 2014 at 3:36 pm
Have you tried making jerky in a sun oven? I'm thinking of a grid-down situation where no oven or dehydrator will work.
Lonny Eachus
March 28, 2014 at 3:42 pm
Probably the foremost authority for food preservation is the University of Alaska, Fairbanks. They do a lot of research in this area, partly because of the amount of wild game consumed in Alaska.
According to them, jerky prepared with a dehydrator requires 2 heatings in the oven: one before, and one after. You can see their video here: http://www.youtube.com/watch?v=qNPPFWNyfM0
They call for the meat to be put in the oven before dehydrating, until it reaches 160 degrees internal temperature. (You're not "cooking", you're just heating enough to kill off bacteria like salmonella.)
Then dehydrate the meat.
After dehydrating and before packing, put the meat in the oven again until it reaches 160 degrees (again). Then pack.
But one of the most important points involves storage:
DO NOT PACK YOUR JERKY TIGHTLY… and that means NO VACUUM PACKING. EVER. There is too much risk of botulism. Jerky should be packed in airtight containers like jars or bags, with plenty of air space in them… the jerky should have room to rattle around loosely.
The reason is moisture. Areas of moisture can form that are not exposed to air and which make for a breeding ground for botulism. Keeping it packed loosely with plenty of AIR space helps to prevent this. Vacuum packing removes the air (of course) which encourages growth of anaerobic bacteria.
Speaking of which: before permanent packing, jerky should be stored in sealed jars for a week or two so that the dryness can "even out". Again the idea is to prevent any areas from being overly moist.
Commercial jerky is sometimes vacuum-packed but they use preservatives and other methods which are not readily available at home.
I used to vacuum pack my jerky until I learned this. I really don't want to be killed by my home-preserved food. An acidic marinade can also help to prevent botulism but tightly packing it is too risky. Not recommended.
Wayne Ogilvy
March 28, 2014 at 5:48 pm
Don't forget you can also use ground meats that are extra extra lean and a jerky gun to make jerky with. The only difference is you mix your seasonings in with the meat beforehand and finish them in the oven to eliminate any harmful bacteria. But other than that it works great plus you don't have to wait for the meat to marinate. I am going to try some of your recipes. Thanks !!
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May 22, 2014 at 8:35 am
It just says "degrees", which unit of temperature is this?
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September 6, 2014 at 8:45 pm
My husband uses extra lean ground hamburger meat. No need for tenderizer and continue with your own marinade. Then he uses, like a cake decorating frosting dispenser to make strips. So much more tender and doesn't get stuck in my teeth. Bacon Jerky is good too.
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Bryan Finoki is the author of Subtopia, a blog exploring the shadowy intersections between architecture, urbanism, militarism, border space, and geopolitics, as well as an adjunct faculty member at Woodbury University's School of Architecture in San Diego, California. For Food for Thinkers week, Finoki pursues his interest in the politics of space into the prison dining room—and all the way along the inmates' digestive tracts.
WANTED! Prison Food Writers
by Bryan Finoki
As a writer focusing for the last few years on spatial politics, architecture has served as a valuable conceptual prism through which to help further define the topic of "military urbanism" and investigate critical implications of space and control. I've always been curious about the notion that while people design spaces, spaces, in turn, design people. This has led to a somewhat compulsive need to constantly confront the prison landscape in all its facets.
So, Food For Thinkers has gotten me to consider food in a much dimmer context than I normally would. And, from what I can tell so far, most prisons suffer from a considerable lack of food writers. There are good reasons for that, I understand, but the position seems awfully ripe to me.
Now, I know what you're thinking: How could prison food possibly be worth writing about? How could one embellish the institutional grub of hardened criminals into anything intellectually savory?
Well, prison food is not as simple as a three meals-a-day foray into the barred bowels of bare minimum nutrition requirements slathered onto a plastic tray. From the eyes of a relatively newcomer to food, if not prisons, it seems as though the connections between the two can be seen across a fascinating spectrum of cultural, moral, and economic landscapes, sharing fascinating intersections with histories of pop food magnates, innovative smuggler networks, Auschwitz-era recipe books, the politics of prison labor, and race-infused hunger strikes, just to start! All of which can hardly be relayed here in this piece alone, but only confirms my belief: prisons don't just deserve their own inmate food writers—they absolutely need them!
First things first: Prison food probably isn't as bad as you might suspect. Fair to say, the Federal Bureau of Prisons (FOB) mandates a somewhat healthy level of nutrition and portions on a per meal basis, and offers a standardized menu [PDF] that many prisons around the nation have adopted. Typically, from what I gather, most prisons serve basic stir fries and pastas, bowls of fruit, light salads, grilled burgers, and some even tofu. In 2008, N. Mate (an associated content writer for Yahoo! News), described prison food thus:
Meals are designed to be low-sugar, low-salt, and limit the number of both calories and calories from fat. To accomplish this goal, portions of the meal—typically the entrée, bread, dessert, and more desirable fruits and vegetables—will be portion controlled and handed out under the watchful eye of a staff member. The remaining items—carbs like rice and potatoes, condiments like ketchup and pickles, and salsa, and most vegetables—will be served buffet-style, with inmates taking as much as they want. Additional choices will always be available under the national menu: a "heart healthy" option (substitution, baked for fried, or prepared with less fat and cholesterol); a "no flesh" option (which may be a soy burger or a cheese sandwich but will have no meat including fish); and the ultimate in healthy eating, the confusingly named "common fare," consisting in a tall stock of row vegetables [sic], a bowl of cold vegetarian baked beans and a T.V. dinner style entrée.
Prison menus and dining protocols certainly vary from facility to facility. For the most part, inmate food rights fall under the Constitution's Eighth Amendment, which prohibits the government from imposing cruel and unusual punishment for federal crimes. However, violations and abuse have typically been difficult for inmates to prove. Meanwhile, unfortunately, the development of prison food law has largely been left behind by the greater progress made in the field of food law in general, which might seem a little backwards, since in prison, inmates cannot select their diets the way people in general society can. (Note: For a good historic summary of the genesis of prison food law in relation to the history of food law in general, see Cyrus Naim's comprehensive 2005 study, Prison Food Law.)
Food, as we saw earlier this week, is inherently political, as is prison itself. Alongside the right to freely move, one's right to freely put into one's own body what one chooses is as human a right as any in my book. But in prison, when one has forfeited such rights (or, rather, they've been taken away), food takes on a precarious new set of meanings and moral functionality. Food more or less becomes a biopolitical digestive tract through which power is contested and transmitted, both as a weapon in the disciplinary tactics of the jailer, and as a currency on the black market within prison culture. In other cases, such as acts of starvation, the rejection of prison food can serve as a means of simply gaining medical attention, or as the critical umbilical in organizing collective inmate protests for deeper political action. In fact, you could argue that food is the most important political facet of prison architecture.
Ever since humans have organized themselves into groups, from early tribal structures to the cubicle spaces of a financial corporation, food has been used as powerful tool in the hierarchical formation of social power. Once inside the contemporary prison, you quickly go from even the most skeptical appreciation of the popular adage "you are what you eat" to a situation in which you are merely what you are given. Choice is no longer an option, and control of the very biological composure and fortitude of your body is suddenly at the mercy of a very profitable private prison operator's food supply chain at best, a cantankerous warden or perhaps even another more powerful inmate's greedy appetite at worst.
In other words, if people are what they eat, and (more so) are what they are made to eat, then the inmate is quite literally the product of the prison system itself. Food is nothing more than grease for the cogs of a systemic mechanical redesign of the inmate, controlled at the most fundamental level. Throw in the egregious capitalist and racialized politics of the private prison industry and the dubious legal landscape that bunks with it, and food can be seen as nothing less than a bare naked reflection on the genetic engineering of profits to be made off of prison population capacities.
A good portion of the prison food system is supplied by overstock, which brings both price and quality down. Just a week or so ago, CBS reported that "the USDA recalled more than 200,000 pounds of ground beef products sent to prisons in Oregon and California after inspectors found that some were discolored and smelled funky." Apparently, the packed-on dates were between July and November 2010. A spokesman for the company, One Great Burger (of all names!), admitted that "the beef was distributed only to prisons, not to retailers."
This most recent recall is only the latest in a string of examples of suppliers palming off their waste on the prison industry. Back in 2007, there were numerous documented cases that immigrant detainees were fed maggot-infested food in Willacy County, Texas, while the one-and-only Sheriff Joe Arpaio in Maricopa County, Arizona, has been accused not only of feeding his prisoners surplus airline food, but also "green—as in fetid—baloney sandwiches," and has even made inmates compete for a Christmas dinner in an American-Idol-like caroling competition. If that doesn't begin to beg inquiry into food-as-a-torture device, than I don't know what should.
However, nothing I've found so far about prison food is more sinister and curious than the infamous "Nutraloaf," or "prison loaf," as it's also called. In other circles, it's been termed the "special management meal," and, simply, "the loaf." The ingredients for the loaf tend to vary slightly from prison kitchen to kitchen: for example, apparently "Vermont's penal cookbook calls for a combination of vegetables, beans, bread, cheese, and raisins," which doesn't sound bad in and of itself. Should you be interested in sampling this (and I would encourage you to do so and report back), you can follow this recipe, compliments of Baltimore's Maryland Correctional Adjustment Center:
Special Management Meal // Yield - Three Loaves 6 slices whole wheat bread, finely chopped
4 ounces imitation cheddar cheese, finely grated
4 ounces raw carrots, finely grated
12 ounces spinach, canned, drained
2 cups dried Great Northern Beans, soaked, cooked, and drained
4 tablespoons vegetable oil
6 ounces potato flakes, dehydrated
6 ounces tomato paste
8 ounces powdered skim milk
4 ounces raisins
Mix all ingredients in a 12-quart mixing bowl. Make sure all wet items are drained. Mix until stiff, just moist enough to spread. Form three loaves in glazed bread pans. Place loaf pans in the oven on a sheet pan filled with water, to keep the bottom of the loaves from burning. Bake at 325 degrees in a convection oven for approximately 45 minutes. The loaf will start to pull away from the sides of the bread pan when done.
While that may or may not sound terribly dismal to you, bear in mind that the purpose of such a baked lump of ground-up food isn't to be nauseating so much as the opposite: to be utterly bland. That is, the loaf should not wreak cruel havoc on the taste buds, but should instead let them down with insidious disappointment. In general, the cardboard-like lasagna, as some have described it, is served on a paper plate and eaten with the hands, and has gained much popularity as the prison's disciplinary device of choice today. It is said that when all else fails in forcing a bad inmate to comply with good behavior, this tasteless brick of mash is deployed, and apparently with great success. Most prisons have reported not having to use it much, and there are apparently some informal limits. One pound loaves, served three times daily, for a maximum of two weeks at a time, seems to be the general rule, but again each facility does the loaf in its own very special way.
Yet, consider this: Perhaps one of the last shreds of humanity left for an inmate in prison (and perhaps a shred that prisons should at the very least try to preserve) is one's ability to taste and, to some extent, still enjoy food. If you've ever had a bad head cold, or known anyone undergoing chemotherapy who has lost their sense of taste for the duration, then you know how torturous it can be to eat in this condition. In prison, food is perhaps one of the few remaining opportunities left to experience joy on a purely bio-chemical level, which explains why the loaf has been so successful, and yet perhaps why it is also so cruel in a Clockwork Orange sort of way. (Though, apparently not cruel enough to be unusual by the Eighth Amendment's standards.) It also helps us to understand why an inmate's "last supper" on death row is such a crucial and yet also twisted ritual.


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Every time I have visitors, I take them to Ozzie's for dinner. The food is delicious, and the servers are very friendly. There is always a unique twist on the dishes served at Ozzie's, and everything I've tried is fantastic.
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News Archives for November 2014
Michigan: Help Defeat Bill That Makes Religion an Excuse to Ignore the Law, Harm Others
November 24, 2014
Contact your state representative now and tell them to oppose a bill that would place religious beliefs and practices above the law -- allowing them to be used as an excuse to harm others. Full Entry »
Help Defend a Secular, Pluralistic U.S. Military
November 19, 2014
Tell your U.S. Representative to stand up for the true religious freedom of all members of the U.S. Armed Forces. Full Entry »
Secularist Groups Urge Senate to Confirm David Saperstein to International Religious Freedom Post
November 10, 2014
In an effort led by the American Humanist Association and Center for Inquiry, 15 atheist, humanist, and secularist organizations have written leadership in the U.S. Senate urging them to expediently confirm Rabbi David Saperstein as Ambassador-at-Large for the Office of International Religious Freedom at the State Department. Full Entry »
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November 03, 2014
The Center for Inquiry's Office of Public Policy monthly update highlighting some of our recent activity for members and followers. Full Entry »


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TribBlog: Tara Rios Ybarra in Federal Custody
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