What you need:

• 1- Pork Tenderloin, cut into 2×2 inch pieces
• 1 cup water
• 1 quart size zippered bag
• 2 TBS Spark Spices Original Brine

How to cook:

1. Add meat to a quart size zippered bag. Mix 2TBS Brine with 1 cup of cold water.
2. Add to bag and seal….make sure liquid completely surrounds the pork! We refrigerated overnight (24-30 hours)
3. Remove pork chunks from brine. Cook 8-10 hours in slow cooker, on Low.
4. Remove meat from slow cooker to large bowl. Using 2 forks, shred meat.
5. Take 1/4 cup of reserve liquid from slow cooker and add to meat.
6. *Add 1 TBS butter for each pound.
7. *Add 1 TBS brown sugar for each pound.
8. Mix thoroughly and ENJOY!!!

*Adjust for personal taste. Enjoy!

What you need:

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground turkey
• 2 TBS Spark Spices Hickory Jazz
• 4 TBS Spark Spices Over The Top Steak Rub
• 1/3 cup water

How to cook:

Mix the three meats together. Add the Over The Top Steak Rub and Hickory Jazz. Add in 1/3 cup of water during the mixing process. Form mixture into patties. (We like 1/3 pound burgers).

At this point, they are ready to cook. You can grill. Internal temperature needs to be 165 degrees. We love to smoke them at 210 degrees until the internal temperature reaches 165 degrees. We the let them cool a bit and vacuum pack them to freeze for future meals.

A great way to reheat is to use a sous-vide.

Enjoy!

What you need:

• 1 pound ground beef
• 1/4 cup bread crumbs
• 1/4 cup shredded Mexican cheese blend
• 2 eggs
• 2 TBS Spark Spices Over The Top Steak Rub
• Optional: Onions and peppers

How to cook:

1. Preheat oven to 400 degrees.
2. Combine all ingredients and mix with power mixer. Form into a loaf.
3. Bake at 400 degrees for 1 hour. Internal temperature should be 160 degrees.

Enjoy!

What you need:

• 1 pound of ground beef
• 1/4 cup panko bread crumbs
• 1 medium onion, diced
• 1 egg
• 4 tsp of Spark Spices Artisan Breakfast Sausage seasoning

How to cook:

1. Mix all ingredients thoroughly. Form loaf and bake for 1 hour at 375 degrees. Internal temperature should be 160 degrees.
2. We like to top it with a tasty barbeque sauce and place it under the broiler for just a minute or two.

Slice it up and Enjoy!

What you need:

• 2-4 pound roast
• 2 tablespoons Spark Spices Original Brine
• 1 pkg onion soup mix
• 4 cups Coca Cola

How to cook:

1. Place roast into a one gallon zippered bag. Mix 2 tablespoons Spark Spices Original Brine with 2 cups of regular Coca Cola and pour over roast. Be sure to squeeze the air from the bag and seal.
2. Refrigerate for 24-48 hours.
3. Remove roast from brine and place in slow cooker. Discard brine.
4. Mix 1 package of onion soup mix with 2 cups of regular Coca Cola and pour over roast.
5. Cook on low for 8-10 hours.

Enjoy!

What you need:

• 3 cans Dark Red Kidney Beans (15.5 oz)
• 1 can Chili Beans in mild sauce
• 1 can Diced Tomatoes Chili Style (14.5 oz)
• 1 can Diced Tomatoes Roasted Garlic (14.5 oz)
• 1 pound ground beef
• 2 medium size green peppers
• 2 medium size onions
• 2 TBS Spark Spices Burger Jazz
• 4 tsp Spark Spices Stumpy’s Bloody Brilliant bloody mary mix
• Optional:  Salt, pepper, oregano and basil

How to cook:

1. Mix ground beef with 2 TBS of Spark Spices Burger Jazz and let rest. In 5 qt crock pot, add kidney beans, chili beans and diced tomatoes. Chop and add peppers and onions. Add 4 tsps of Stumpy’s Bloody Brilliant bloody mary mix. Stir. On stove top, brown ground beef. Drain and add to crock pot.
2. Cook, on low, for 6-8 hours. After 3-4 hours, I added a pinch of oregano and basil, and a dash of salt and pepper. Stir occasionally.

Enjoy!

What you need:

• 2-3 pound beef or venison roast
• 4 TBSP of Spark Spices Original Brine
• 2 TBSP of Spark Spices Italian Blend
• Mountain Dew Soda

How to cook:

1. Slice partially frozen roast into strips 3/8″ thickness. Add strips to a 1 gallon zippered bag.
2. Mix 4 tablespoons of Spark Spices Original Brine with 2 tablespoons of Spark Spices Italian Blend. Add 2 cups of Mountain Dew soda to spice mix. Mix thoroughly and add to meat strips. Squeeze out air, so that liquid covers all the strips. Refrigerate for 2 days.
3. Hang strips on smoker rack, using toothpicks, to prevent them falling through rack. Be sure there is space between the strips. Set smoker to 225 degrees. Use desired wood chips and amount of smoke. Leave in smoker until meat has dried to about half of the original thickness. About 5-8 hours.
4. Chill and bag. Keep refrigerated.

Enjoy!

What you need:

• 1 pound ground venison
• 1/4 cup BBQ sauce
• 1 TBL Savory Spark

How to cook:

1. Mix together well and refrigerate overnight.
2. Shape into burgers and grill at 350 degrees for 30 minutes.

Enjoy!

A note from Karen Wendt:

Pictures cannot describe the yumminess of this meat!!!! Hope you’ll try it soon. If you have a favorite way to prepare venison, using our Spark Spices, please share.

What you need:

• 1 pound ground meat
• 1 large onion, diced
• 1 green pepper, diced
• 1/4 cup of your favorite barbeque sauce (we use Open Pit)
• 1 1/2 tbl Spark Spices Savory Spark

How to cook:

1. Mix thoroughly and let sit for an hour.
2. Brown meat over medium heat. When thoroughly cooked, add onion, green pepper and bbq-sauce.
3. Simmer until vegetables are done.

Enjoy!

What you need:

• 1-3# pork roast
• 1 cup water
• 1 quart size zippered bag
• 2 TBS Spark Spices Original Brine

How to cook:

1. Cut roast to fit in quart size zippered bag. Mix 2TBS Brine with 1 cup of water.
2. Add to bag and seal….make sure liquid completely surrounds the pork! We refrigerated for two days.
3. Preheat oven to 375. Bake roast for 1 1/2 hours.
4. Well done temperature will be 160 degrees.

Enjoy!