Most of the store-bought salsa is too sweet for my tastes. Tomato salsa should be tangy and bright, not a chunky substitute for ketchup. Making a salsa that is both palate-tingling and safe for canning is remarkably easy, and far more cost-effective.
Jerky is often made using whole muscle meat but it can also be made with ground meat! But don't you need a special tool to make those perfect strips? Nope! Grab a ziplock bag, rolling pin and 2 clipboards (plus your dehydrator) and you've got jerky!