• Crock Pot Beef Stew Tennessee In The Hunt For Safety Jalyn Phillipsburg
• Crock Pot Beef Stew Tennessee In The Hunt For Safety Jalyn Phillips Today

Beef broth; Brown ground venison and onion in a skillet on stove. Mix together corn, hominy, beans, tomatoes, hot sauce, taco seasoning, ranch seasoning, and chilies in a crock pot. Do not drain the beans or other canned vegetables. Mix in as much broth as you can, leaving room for the meat. Add meat and onion. Cook in crock pot for several hours. Thanks Steve! AND I had to add some of my grandmas’ secret cornbread. What a great recipe for a cold night in Tennessee. I’m happy to hear that you tried our Home Made Beef Stew Recipe, and that it turned out well for you. And that you tried our Beef Stew recipe. I’m not a fan of the crock pot method of cooking. They also serve up other traditional Irish dishes like a Corned Beef and Swiss sandwich, Irish Stew, Shepherd’s Pie and Bangers and Mash. MCNELLIE’S PUBLIC HOUSE Popular starters include baked artichoke dip & sweet potato fries.

One of the most important decisions when making beef jerky is the cut of meat you are going to use. The right cut of meat makes all the difference when making great tasting beef jerky, and here I’ll show you which ones are the best! You can’t start making jerky until you know what cut of beef you are going to use to make your jerky. The simple answer is, a cut that has the least amount of fat as possible. Fat will spoil and ruin jerky, avoid at all costs!

Don’t worry, I won’t leave you with such a vague answer though. Let’s narrow down your choices to some inexpensive and great cuts of meat for jerky. There are several types of cuts you can try during your search for your favorite one. The list below refers to beef; when making wild game jerky, such as deer, you will find that the meat is VERY lean and great for jerky! Before we get into specific cuts of beef, there are some ground rules that will apply across the board. When shopping for your choice of meat, make sure to follow these tips:.

Never purchase old or expired meats. Purchase the correct amount of meat.

After drying, jerky will lose about 2/3 of its weight. If you buy 3lbs, you will end up with a little over 1lb of dried jerky.

Inspect each specific cut to find the one with the less fat. Ask the butcher to slice the meat for you – Many butchers will slice the meat to your specified thickness at no cost. This saves a lot of time!

Below is a list of cuts of meat that work very well for beef jerky. You can also make beef jerky out of lean ground meat. Try several different cuts and decide for yourself which one is your favorite!

Once you do, check out my to find your favorite flavor of jerky!!! Eye of Round – Going to be the most popular cut for making jerky. The most tender of the Rounds. This is a single oval muscle in the rear leg. This is my go to cut of meat when making beef jerky.

Lean. Little interior fat. Need to trim the fat cap. Grain runs the length of the cut for easy slicing with or against the grain. Economical (relatively inexpensive) Bottom Round – Another great choice for making jerky.

It is the outer muscle of the upper rear leg. This is the least tender of the rounds. Even though it is the least tender, it makes great jerky!. Lean.

Possible interior marbling. Flavorful. Economical (relatively inexpensive) Top Round – Very similar to bottom round. The top round is cut from the inside leg muscle, opposite of the bottom round. This cut is more tender than the bottom round and less tender than the eye of round. Lean.

Flavorful. Economical (relatively inexpensive) Sirloin Tip – Second Most tender of the rounds. Not as popular, but still a very good piece of meat for making jerky. Very Lean. Most tender. A little more expensive Flank Steak – More expensive than the rest but still a great meat for jerky. If sliced with the grain, your jerky will be extremely tough.

Better to slice against the grain when using this piece of meat when making beef jerky. Lean (need to trim some fat). More interior marbling. Flavorful. Can be a tougher jerky Ground Meat – If making jerky with ground meat, make sure to choose a lean package. Many people like ground meat jerky because it is easier to chew and less harsh on your teeth. The texture is VERY different from whole meat jerky though, so keep that in mind.

Makes easier to chew jerky. Choose the leanest ground meat available (at least 90% lean). Requires a jerky gun or flattened and cut into strips.

Visit my page on for more information Deer Meat – Deer meat is GREAT for making jerky! Venison jerky is some of my favorite.

It tends to be very lean meat and very tender. If you harvest your venison yourself during hunting season, it is also about as organic as you can get!. Very Lean. Very little interior marbling. Organic. Great Game Flavor.

Tender Elk Meat – Just like Venison, Elk Roasts are very lean cuts of meat that are great for making jerky. Elk has a mild game flavor making it a fantastic option for even the pickiest of eaters in your family. Very Lean. Very little interior marbling. Organic. No game flavor. Tender Pork Tenderloin – A little fattier of a cut, but my favorite when using pork.

Great for making jerky. Goes really well with sweet recipes, but also turns out great with spicier recipes. Flavorful. Tender Jerky. Economical (relatively inexpensive).

Great with sweet recipes If you have any questions, don’t hesitate to ask your local butcher. I am sure they will be more than helpful in getting you what you need. Hi Will, Thank you for your valuable information and comments which are all very educative. Will can I ask you something? I am considering buying a Cabelas Dehydrator 160 liter with a cover.

What do you think of it? Once I buy whatever dehydrator I would like to seriously make some jerky for the family and friends.

I will greatly appreciate your help. I want to make a one inch wide, 5mm thick and say six inches long strips and then dehydrate them. Will appreciate on some ideas on what tastes good in terms of recipes. Never done this before so worried if the whole thing will work at all? Hahahaha I am also like you a little water and some fruits and some snacks with me I am just an outdoor man photographing birds and animals and doing fishing.

Hunting is also I love but have not so far done in US. I’m sorry but I am going to disagree here. Grinding up any meat and squeezing it out of a jerky “gun” like toothpaste is not jerking meat. That is just my opinion but there it is. That’s like calling a mass market “hamburger” a great porterhouse steak.

Paste does not make great jerky and I’ve been making jerky for over 35 years now. One of the defining features of great jerky, besides great flavor, is it’s texture. Depending on the type of animal of course. You can jerk a turkey but it’s not real chewy.

Paste has no texture. There are literally hundreds and hundreds of recipes for jerky.

(Or no recipe at all, just dry strips of meat over a wood frame in the sun the way our ancestors did it.) That’s why I stopped in here, to read all the recipes and gather ideas. But I do have a very strong negative reactions to “paste jerky”. Again, just my opinion. The ground meat jerky (and gun) was the mass market’s method of cheaply turning nameless waste cuts of scrap beef into profit; grind it, extrude it into identical strips, spray flavoring onto it at the last moment as it goes into a commercial conveyor dryer, package the little identical clone strips of cardboard at the other end of the dryer, and sell it as “jerky” to people who don’t know the difference. For A LOT OF CASH. That’s the stuff you see individually wrapped in the big plastic tubs at the big box outlets that shall go unnamed.

But it isn’t jerky. It just isn’t.

I suppose it’s safer to extrude paste than to slice meat with a flawlessly and painfully sharp knife and then marinade it but I find the slicing and marinating and drying to be a very satisfying process. Then I get to eat it! I would also note that in my opinion jerky should be at least a little tough, otherwise it isn’t worth chewing. I’m on my 4th dehydrator I think, I’ve lost count, if you treat them properly they will last for years, but I see my current dryer is one you suggest on the site. I’ve gotten many people into jerky making. My suggested lean beef cut for a medium chew would be an eye round. Logitech web camera driver for windows 7.

Lean with miminal marbling and just one flap of fat to trim away from one side before slicing into jerky cuts. Not expensive. I usually buy in a 10 lb batch, and go back for the 2nd and 3rd as I’m making the different jerkys. I double vacuum pack for storage in different weights. I will cut with the grain for a chewier jerky as is my preference, or across the grain for less chewy. I do not chemically cure meat. I have learned that drying loses up to 80% of weight.

Jerky should be flexible but not brittle when bent. I tend to dry a bit more for long term storage in vacuum packs. I prefer simpler jerky recipes using onion powder black and red peppers, garlic powders, low salt soy, teriyaki, and Worcestershire sauce, brown sugar only occasionally as well as hickory smoke. Thanks for stopping by Ray. I am also a MUCH bigger fan of whole meat beef jerky, but there are people out there that like the ground jerky better.

Some people just can’t eat chewy whole meat jerky because of their teeth, and ground jerky gives them something they can eat. When commercially selling jerky, in order to call it only “beef jerky” it has to be produced from a single piece of beef.

Otherwise, you have to put “ground & formed” on the label. Lately there have been a lot of small producers putting out some great jerky (not Jack Link’s, etc).

Support small shops, I buy jerky every chance I can get when I’m at farmers markets, fairs, rodeos, small towns Keep making that jerky man! I will say, I am a fan of both sliced meat jerky and jerky made from grinding meats like turkey or chicken. For anyone living a Paleo life, it’s a great option to make jerky and take it on the road with you when working or traveling. Plus, eating just beef jerky can get old.

I make a Buffalo Jerky- using freshly ground turkey or chicken, Frank’s Buffalo sauce, garlic and onion powder, salt and pepper, and sometimes a little vinegar to help bind it. Then I use my LEM Jerky Cannon and make a flat strip. A healthy alternative to Buffalo Wings.

In the end, chefs don’t squabble over variations of preparing foods, a forum like this one for making Jerky should be no different. Toe-may-toe, Toe-ma-toe. It is important to look at the history of ‘jerking’ Ray. Etymology The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.

(no mention it had to be cut into strips or ground and formed) Jerk is also derived from the action of jerking, which referred to poking meat with holes so that flavor could more easily be absorbed. (certainly ground meat accepts seasonings well as there is so much surface area.) The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.

Jerk cooking has developed a following in United States, Canadian and Western European cosmopolitan urban centers with Caribbean/West Indian communities. (again, no mention of ‘strips’ you covet so much.) Having said that, we must remember it is a process, not a specific type or cut of meat.

The Caribbean countries use whole chickens, are they wrong? JUST MY OPINION It seems that going through 4 dehydrators might indicate a need for a good one, one of those that ‘should’ last for years. Maybe a bit less time categorizing a fine snack based on the ‘cut of meat’, or the fact it is cut at all, and more time on the ingredients used to make it taste good would be in order.

Again, JUST my opinion. Hey Lucky thanks for the History lesson and the snappy comments. I think I read Ray’s been making jerky for over 35 years going through 4 dehydrators in 35 years seems pretty good to me. The dehydrators he used in my opinion must have been pretty good considering they lasted an average of 9 years per dehydrator.

Also have you ever tasted his jerky? How would you know he needs more time studying ingredients to make his jerky taste better. You trolls crack me up you scan these websites looking to attack people and belittle them. You say everyone has their opinion, but then you belittle someone and attack them when their opinion differs from yours. You should go troll another website! JUST MY OPINION YOU TOOL!!!!

Please note that Hampton used the word “some”. Don’t assume he meant ALL people with dentures. A little kindness and a little thought goes a long way.

My hubby, who doesn’t have dentures, but doesn’t much like chewy meats, will eat jerky made with ground meats, but not sliced. It’s all about happiness and not everybody is happy with the same identical thing. I personally enjoy chewy meat! When I make jerky, I have to do both kinds, now. My guys at work all love spicy, and they all love jerky. I don’t eat spicy. My boss will buy teriyaki or other types without spiciness just for me, and they always tease me that it’s not real jerky, LOL.

And, Lucky, please remember that everything evolves and changes. What was true in the past isn’t necessarily true now. Also, when I hear of Jamaican “jerked” foods, and “jerk spice”, I never associate it with the kind of jerky made as is described here. My entire experience with something like a jerked chicken would be that it’s spiced a certain way, but not that it’s dried. So, I went and looked it up, the bottom line of everything I found is: “Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.

The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers.” I suspect that jerky and jerk are 2 entirely different things, and Lucky is simply confusing them in his/her head. I do love a good lively discussion, and have learned a lot from this whole thread! Thank you 🙂. Okay so I made 2 batches. A “hot” using Frank’s, a sriracha season and diced habenaro peppers. Thought would be too hot but came out perfect!!!! Other batch was just WAY too salty and, I love salt.

I think I went too heavy on garlic salt. Was going for “Garlic, Salt and Pepper”. I also used diced garlic in the marinade.

I have some questions about the “chew” of it. It was a little tough for my liking. I used eye of round but I think it’s my cut technique and/or dry time. Round two is happening now!! Franks, sriracha, & habanero peppers?! That sounds deadly! To make it less tough there are a couple things you can do.

I would cut the meat against the grain. Eye of round is my favorite cut to use for beef jerky. The grain normally runs from end to end lengthwise. So cutting against the grain will give you short roundish pieces of jerky. If you want to cut with the grain (long pieces of jerky) but want less chew; use a meat tenderizer mallet. After you cut your strips, beat them with a meat mallet (use the tenderizing end, NOT the flat end of the mallet) Also, to make sure not to over dry your jerky; take a piece out of the dehydrator or oven and let it cool before testing if it is done.

After it has cooled check to see if it is done by bending it. It should bend and crack, but not break in half. Sounds like you are off to a good start! Being new to making jerky, I use flank steak and if you want a premade dry marinade, I highly recommend the one I have bought at Academy Sports. It is “cracked pepper & garlic”. I highly dislike a sweet tasting jerky and this one is a peppery taste, I do add a little kosher salt to the mixture as I also like a little salty taste. I then put in my smoker at 200-deg with mesquite chips for about 2-1/2 hours.

Guaranteed to cure all colds, moles, sore holes and guaranteed to make child birth an instant pleasure. Thanks for stopping by and congrats on the new kit Kurt! I would say about half of my whole meat jerky (sliced meat) recipes have cure in them.

If the ingredients include “Prague Powder #1”, that is the cure I use. Maybe I need to list it as a cure in the ingredients Thanks for the idea! Cure can be added to ANY of these recipes; sliced meat or ground meat.

Some people do not like using cure when making jerky and that is why I do about half with cure and the other without. You can read some more about. A bit of an old hand at making beef jerky.

My favorite is ” Hot teriyaki ”. ( raves from co-workers ). Flank steak, partialy frozen and cut at about a 45 degree angle to give the slices some width.Dust with ” simply Asia ” dry rub, or dry ingredient spices such as ginger, garlic,onion, etc. Chill for 2 hrs. In a rectangular pyrex dish layer strips evenly while pouring ” Mr. Yoshida’s ” brand teriyaki marinade until slightly covered.

Sprinkle with dried red pepper evenly.Let marinate 8-12 hrs. Drain and arrange on dehydrator racks. @ 145 degrees for 12 hrs. Jerky lovers & experts.

I am new to making Jerky, and my 1st time was a hit. Would like to share so to invite the experts to chime in and offer areas of improvement and to take to the next level. I Used Venison backstrap. Sliced to desired length and about 1/4″ thick.

Marinated overnight in: Soy Sauce Jerky seasonings Barbecue sauce Hot pepper flakes Chopped Garlic Teriyaki Sauce Salt & Pepper I placed on an oven mesh grate and placed in my Traeger smoker. Let it go at about 150 degrees (smoke setting).

For about 6 hours (believe I should have let it go a bit longer). Any helpful tips or recommendations are encouraged to make even better for the next batch.

I too am a first timer here and still green with the process. I’ve bought several cuts of beef during my 4 attempts.all cross cuts.bottom, top and eye of round, flank, top sirloin, t-bone, beef tenderloin, and pork tenderloin, ground and used a gun. Gun texture too undefined, bottom, top and flank to tough. Eye of round-maybe-if I went thicker? I think the t-bone got lost in the sirloin. Both tenderloins are tender but dangthere has to be a better way to better choice to get a texture that you can pick at it all day and not have sore jaws at night. If you are after tender, what’s the best answer with cross sliced beef?

And to make it even more complicated, I also want it thicker than the 1/4″ cuts that I have done thus far. I have marinated with different Nesco seasoning and now have my own Prague powder to start making my own. Does the cure cause it to be more tough?

Thanks in advance for your input. Hey Bill, thanks for stopping. Sounds like you have really been testing everything out, that’s great! My favorite cut is the Eye of Round, but all the jerky I make is a little tough. If you eat enough, your jaw will hurt at night.

Slicing against the grain of the meat really helps make the jerky softer, but it still can be kind of tough. I have not found that the cure makes the jerky tough, I feel like it actually makes it a little softer. You can try to slice it a little thicker, the meat might be a little more tender inside, just make sure to heat the jerky to 160F all the way through. I just finished mixing up my first batch of homemade marinated and cut some eye of round to a thicker 3/8″ (along with a lb of cubed steak just for the fun of it) I was hoping to tap into this wealth of knowledge to make sure I’m not doing something out of bounds.

My marinade includes among other things, soy, olive oil, wine vinegar, Worcestershire, brown sugar and spice, but no cure.yet. I plan to let the 5 lbs of meat sit in the sauce for 24 hours as a “tenderizer” then remove the liquid, reserving 2 cups so I can then add 1 tsp of Prague #1 and return it to the beef for 48 hours.

Then into the dehydrator, but this time set the temp to 130 for about 2 hours, then increase to 160 for 2 hours, then back to 130 until done. (I’m guessing 7 to 10 hours total) My amateur thought is the longer times may result in a somewhat more tender jerky. Is this a total waste of time or unsafe process? Thanks guys. I discovered purely by accident.

That if you slice and marinate your meat and have to leave unexpectedly. You may have to put it in the freezer for a few days weeks, months. After it’s frozen the time really doesn’t matter.

When you take it out to defrost, let it get to room temperature. VERY IMPORTANT, GET TO ROOM TEMPERATURE in the package that you froze it in with the marinade.

Then proceed with your process, OMG!!! The flavors are amazing! I think it has more to do with the way the meat expands during the thaw process than anything, but I have started to do this on purpose an have had amazing results with all my recipes. I am from New Mexico, so a lot of my recipes include some sort of chile or south western flavor.

Would be fun to get together some time Will! Love this site. For the most part because of the helpful replies.

I bought 40 pounds of eye of round and made jerky for Christmas. I used Hi Mountain Jerky Cure Hickory Flavor. Good thing it’s what I wanted because it’s the only flavor Dicks carries without MSG. Used a meat slicer and everyone loved it.

My son was in the Marines and now teaches shooting on the side. So I did it again but this time I used London broil and the butcher sliced it. So much nicer! Thanks to whoever suggested that. It was 2.99 lb so I bought another 40. They liked the London broil better.

Yoshidas which was tough. Didn’t like it. Made one I got from Pinterest called Whiskey Pete. My husband said I never need to use any other recipe. But I like my hickory so made that too.

Vacuumed sealed so son could take to range. That was March 1.

And it’s gone. Now I’m on the prowl for sales. My first batches ever were venison and elk. Hubbys boss and brother just got home from Texas with six. Hoping to be the recipient of some. It’s the best of all!! Thanks to all for the positive helpful posts.

Read them all. Kathi, Durham,CA. I came across your site and I enjoy it a lot. I too live in Austin and starting to make jerky myself. I am curious where you are getting your meat from here in Austin.

I’m in South Austin (Oak Hill) but don’t mind driving anywhere. I would like to find a place to get Eye of Round cuts. The local HEB’s don’t seem to carry it near me and the 2 meat markets I’ve been to felt really shady. Like old meats and strange staff haha!

Just curious where you are getting the cuts from in Austin. I was just reading your Steak Jerky recipe and wanted to tell you I have done the same thing, I was cutting a try-tip roast in to steaks and had the thought to use some for Jerky (Yes it is way too fatty for real Jerky It came out great and the extra flavor from the fat was nice too. I did not make much and ate it with in two days and kept it in the fridge. I am thinking it would be good for a foot ball party where it would be gone with in minutes. Now for my question I do not see you ever mention London Broil for jerky. I totally acknowledge it is not the best for Jerky but it is way cheaper where I live, can find it for $2.99 on sale) and I have made some descent Jerky out of it.

What is your take on this, slicing it is a but trickier. Typical Eye of Round (prefer it above all other cuts of meat) is $5.99 a pound and sometimes on sale here for 4.99, once in a blue moon I will find it for $3.50 a pound. Hey Will Just came across your site while trying to figure out how to start making jerky for the first time.

My question is I have a piece of scotch fillet (that’s what the cut is called in Australia anyway) in my freezer I was thinking of using to start with. Obviously this is fatty cut of meat with the most marbling. If I’m just trying flavours and techniques with small amounts will this still be alright if consumed within a couple of days?

How long do you think it would be safe to live this in the fridge? I thought that as long as its eaten before the original used by date It should be fine.

Would the drying process add some days to that do you think? Thanks Joel. Thanks for coming by Joel. I’m glad you have found the site to be helpful! Always try to dry your jerky by the expiration date.

The expiration date is more of a ‘dry by date’ instead of an ‘eat by date’. If the cut you have is a little bit fatty, it is still okay to use. I would keep it in the fridge after drying and for only about 3 or 4 days.

Just keep an eye out for mold. You will also have to pat dry your strips while they are dehydrating to absorb some of that fat.

Let me know how your jerky turns out! Thanks Will for all your information.

It was helpful. I have a recipe that my family loves thought I’d share it.

It’s for 4 lbs. Of Soy sauce 2) 3/4 cup of liquid smoke 3) 1 bottle of Kraft brown sugar BBQ sauce 4) 2 tablespoons of Lee and Perins Worcestershire sauce 5) 2 cups of brown sugar. Let meat marinade for at least 24 hours. “Just my opinion” but although flank is a little pricey I think it has the best flavor profile for jerky.

I am going to try the other cuts of beef you recommended. Thanks again for all your info. So I just received my dehydrator yesterday, would have been sooner but Irma delayed UPS. I have always loved Jerky, but finally decided to make it myself. I really enjoy intense spicy jerky and I have some hot sauce that would blow your mind the level of heat it produces. I have been reading about which types of meat to get so i will buy some this evening and prepare the marinade and let it sit overnight until tomorrow when I actually go through the process.

My question is how long do you actually leave the meat in the dehydrator and at what temp setting? As far as marinades go, is it just as simple as whatever types of wet and dry spices in a bag with the meat overnight? Is liquid smoke a necessity?

Hey guys I recently made some jerky for the first time. I used top sirloin only because it was on sale for 2.77 lb. I made 3 batches of 2 lbs each.

Since it was my first time I a gave most of it away to friends and family. I went shooting with some friends and took some. Everyone told me it was the best jerky they have ever tried. I used my pellet smoker by camp chef. Just got my jerky racks delivered yesterday.

Now I have to find some meat on sale. Smoked the meat for about 2:30 / 3 hrs on low smoke setting. Teriyaki chipotle flavor. Wine barrel smoker?! I do use an electric smoker every once in a while when making jerky. I love the flavor that a smoker gives the jerky and wish I could use one more often. Unfortunately I live in an apartment and was told they frown upon the use of an electric smoker on my balcony.

So I only smoke jerky now when I make a trip to my folks house. (They are currently storing my smoker along with a lot of other crap) Let me know which recipes you try and what you think about them.

Thanks for commenting Keith! Hi Will, I’ve been loving your website! I am new to the jerky making scene and I am so far loving it.

I am not sure if anyone wrote in about this yet, but I can definitely use some advice. I have religious restrictions on which animals/part of the animal I can eat. Specifically the cow forequarters are fine.

These sections include the chuck, rib, brisket, plate and shank. The hindquarters are off limits. I have tried using top of the rib a couple of times and so far it seems good. The issue is that top of the rib is an expensive cut. I know there are others who use shoulder and I think brisket. Do you have any tips as to what forequarter cuts would be best in terms of taste (most important) and price. Once I’m here, I’ll fill you in on what I’ve done up until now – So far, I have been using a baking pan/rack on 175F in the oven with the door propped open a few inches for 4 hours.

I’ve used different marinades that I let sit for 4 hours as well. I’ve had the butcher slice up the meat 1/4″ and I’ve done it by hand to make much thinner slices. So far, the thinner slices were much better as the thicker ones tasted like London broil due to their thickness. My goal is to have a nice tender and flavorful jerky, not chewy and tough. I know I have a ways to go as I’ll be playing with different recipes and I’m sure I’ll get a dehydrator somewhere down the line.

Any advise you may have on making improvements would be greatly appreciated. Thank you for your time.

Reading Children's Books: Treasury Board President Tony Clement quickly told reporters the government had no problems with MPs posting spending details, just as ministers and senior bureaucrats do. Clement also said the Tories had “no difficulty opening up” the Commons Board of Internal Economy, which oversees the spending rules and behaviours of MPs and normally meets behind closed doors. “We are absolutely in favour of any measures that would have the same kind of expenses accountability that currently exists for ministers to be expanded to all MPs,” Clement said. “We think it is appropriate at this time in a proactive way for MPs of all political stripes to disclose their expenses in a similar fashion that cabinet ministers already have to do on their ministerial expenses.” However, Clement’s office stopped short of saying any Tory parliamentarians would actually do so — suggesting it was up to the Board of Internal Economy. A spokesman for the New Democrats made a similar statement Wednesday evening, saying any proposal “has to make sense.” But earlier in the day, Liberal Leader Justin Trudeau said his MPs and senators would start posting detailed expense claims by the fall. Treasury Board President Tony Clement quickly told reporters the government had no problems with MPs posting spending details, just as ministers and senior bureaucrats do.

Clement also said the Tories had “no difficulty opening up” the Commons Board of Internal Economy, which oversees the spending rules and behaviours of MPs and normally meets behind closed doors. “We are absolutely in favour of any measures that would have the same kind of expenses accountability that currently exists for ministers to be expanded to all MPs,” Clement said. “We think it is appropriate at this time in a proactive way for MPs of all political stripes to disclose their expenses in a similar fashion that cabinet ministers already have to do on their ministerial expenses.” However, Clement’s office stopped short of saying any Tory parliamentarians would actually do so — suggesting it was up to the Board of Internal Economy. A spokesman for the New Democrats made a similar statement Wednesday evening, saying any proposal “has to make sense.” But earlier in the day, Liberal Leader Justin Trudeau said his MPs and senators would start posting detailed expense claims by the fall. OTTAWA — There are “unresolved” issues regarding Sen.

‘s travel expenses, the prime minister said Wednesday as his government moved to signal that it wants all parliamentarians to be more transparent about their spending. Harper said he was “not aware of any particulars” regarding Wallin’s audit, nor was he aware of the result of the audit, which one senator has said may not arrive until the summer. But he said his former chief of staff, who paid Sen. $90,000 to help with his spending claims, did not offer a similar deal to Wallin, who is under scrutiny over her travel bills. “The audit has taken considerable time and considerable issues remain unresolved.

Beyond that, I am not aware of any particulars,” Harper told the House of Commons. “Obviously, Sen. Wallin has stepped outside the Conservative caucus and understands she must resolve these matters.” The statement came on a day when the Liberals in the Senate and House of Commons announced they would post detailed expense claims for all their parliamentarians starting in the fall. President quickly told reporters the government had no problems with MPs posting spending details, just as ministers and senior bureaucrats do. Clement also said the Tories had “no difficulty opening up” the Commons Board of Internal Economy, which oversees the spending rules and behaviours of MPs and normally meets behind closed doors.

“We are absolutely in favour of any measures that would have the same kind of expenses accountability that currently exists for ministers to be expanded to all MPs,” Clement said. “We think it is appropriate at this time in a proactive way for MPs of all political stripes to disclose their expenses in a similar fashion that cabinet ministers already have to do on their ministerial expenses.” However, Clement’s office stopped short of saying any Tory parliamentarians would actually do so — suggesting it was up to the Board of Internal Economy. A spokesman for the New Democrats made a similar statement Wednesday evening, saying any proposal “has to make sense.” But earlier in the day, Liberal Leader said his MPs and senators would start posting detailed expense claims by the fall. “We’re not simply saying this is our proposal and we hope the other parties buy in,” Trudeau said in a press conference organized in front of Parliament Hill. “We are going to start action. As of this fall, our reports will be put online. We are going to be transparent about this approach.

And we’re just going to start doing it, and not wait for the others to do it.” Trudeau also said he plans to introduce legislation that would make meetings of the Board of Internal Economy in the House of Commons public by default. He also proposes a closer link between the federal auditor general’s office and the two boards. The Senate will vote Thursday to bring the auditor general in to review its spending, after one day of debate Wednesday. Debate Wednesday focused on how broad the “comprehensive” audit should be, how far back the review should go, and whether it would be a one-time exercise done in response to what senators described as extraordinary circumstances. “A comprehensive audit is what it is — it’s 105 senators, it’s our entire administration,” Liberal Sen.

Told reporters outside the. “It means take a look at all of us. It is taxpayers’ money.” Sen. Mike Duffy’s name came up repeatedly during debate, as questions continued to swirl about the $90,000 payment he received from then chief of staff Nigel Wright, right-hand man until the cheque payment was revealed. Wright resigned over it last month. In the House of Commons, Harper confirmed that he told Duffy to repay the money during a one-on-one talk after a mid-February caucus meeting where Duffy asked for “clarification” on a speech the prime minister had just given warning Conservative MPs and senators to repay inappropriate expenses. “I have made this view known to, obviously, a range of our caucus and also my staff.

Duffy was seeking clarification on remarks I had made to this effect in caucus and, of course, I was adamant that any inappropriate expenses had to be reimbursed by him,” Harper said. Harper said Wright didn’t offer Wallin or any other senator the same deal. “I did ask Mr. Wright whether he had any similar arrangements or discussed any similar arrangements or had any similar arrangements with other senators and he said no,” Harper told the Commons.

Duffy didn’t answer questions about his February conversation with Harper Wednesday. On her way into the centre block to attend the Senate, Wallin was asked if she knew when her audit would be released. “Wish I knew,” she said.

With files from Lee Berthiaume. Read more: Liberal Leader Justin Trudeau unveils proposals for more accountability from both senators and MPs. OTTAWA — There are “unresolved” issues regarding Sen.

‘s travel expenses, the prime minister said Wednesday as his government moved to signal that it wants all parliamentarians to be more transparent about their spending. Harper said he was “not aware of any particulars” regarding Wallin’s audit, nor was he aware of the result of the audit, which one senator has said may not arrive until the summer. But he said his former chief of staff, who paid Sen. $90,000 to help with his spending claims, did not offer a similar deal to Wallin, who is under scrutiny over her travel bills. “The audit has taken considerable time and considerable issues remain unresolved. Beyond that, I am not aware of any particulars,” Harper told the House of Commons.

“Obviously, Sen. Wallin has stepped outside the Conservative caucus and understands she must resolve these matters.” The statement came on a day when the Liberals in the Senate and House of Commons announced they would post detailed expense claims for all their parliamentarians starting in the fall. President quickly told reporters the government had no problems with MPs posting spending details, just as ministers and senior bureaucrats do. Clement also said the Tories had “no difficulty opening up” the Commons Board of Internal Economy, which oversees the spending rules and behaviours of MPs and normally meets behind closed doors. “We are absolutely in favour of any measures that would have the same kind of expenses accountability that currently exists for ministers to be expanded to all MPs,” Clement said.

“We think it is appropriate at this time in a proactive way for MPs of all political stripes to disclose their expenses in a similar fashion that cabinet ministers already have to do on their ministerial expenses.” However, Clement’s office stopped short of saying any Tory parliamentarians would actually do so — suggesting it was up to the Board of Internal Economy. A spokesman for the New Democrats made a similar statement Wednesday evening, saying any proposal “has to make sense.” But earlier in the day, Liberal Leader said his MPs and senators would start posting detailed expense claims by the fall. “We’re not simply saying this is our proposal and we hope the other parties buy in,” Trudeau said in a press conference organized in front of Parliament Hill. “We are going to start action. As of this fall, our reports will be put online. We are going to be transparent about this approach.

And we’re just going to start doing it, and not wait for the others to do it.” Trudeau also said he plans to introduce legislation that would make meetings of the Board of Internal Economy in the House of Commons public by default. He also proposes a closer link between the federal auditor general’s office and the two boards. The Senate will vote Thursday to bring the auditor general in to review its spending, after one day of debate Wednesday.

Debate Wednesday focused on how broad the “comprehensive” audit should be, how far back the review should go, and whether it would be a one-time exercise done in response to what senators described as extraordinary circumstances. “A comprehensive audit is what it is — it’s 105 senators, it’s our entire administration,” Liberal Sen. Told reporters outside the. “It means take a look at all of us. It is taxpayers’ money.” Sen. Mike Duffy’s name came up repeatedly during debate, as questions continued to swirl about the $90,000 payment he received from then chief of staff Nigel Wright, right-hand man until the cheque payment was revealed.

Wright resigned over it last month. In the House of Commons, Harper confirmed that he told Duffy to repay the money during a one-on-one talk after a mid-February caucus meeting where Duffy asked for “clarification” on a speech the prime minister had just given warning Conservative MPs and senators to repay inappropriate expenses.

“I have made this view known to, obviously, a range of our caucus and also my staff. Duffy was seeking clarification on remarks I had made to this effect in caucus and, of course, I was adamant that any inappropriate expenses had to be reimbursed by him,” Harper said. Harper said Wright didn’t offer Wallin or any other senator the same deal. “I did ask Mr.

Wright whether he had any similar arrangements or discussed any similar arrangements or had any similar arrangements with other senators and he said no,” Harper told the Commons. Duffy didn’t answer questions about his February conversation with Harper Wednesday. On her way into the centre block to attend the Senate, Wallin was asked if she knew when her audit would be released. “Wish I knew,” she said. With files from Lee Berthiaume. June 6, 2013 Filed under Posted by The cultures that have been allowed to develop in our Senate and our federal and provincial legislatures are the results of a rapid deterioration of our colonial institutions. Harper’s decision to prorogue the government of the day (not once but twice) for no other reason than because he could not have his way, was one of the earlier tell tales.

It happened in 2008 to avoid a non-confidence vote, and again in 2009 to suspend Parliament for three months, to dodge an ongoing investigation into the Afghan detainees affair. When Bev Oda was found to have lied in Parliament, she should have been expelled promptly. As the result of Harper’s stalling, the government instead lost a motion of confidence and was found in contempt of Parliament, putting Canada on the front pages of the global media. Since then Harper has used every opportunity to demonstrate his level of contempt for the people, our federal Parliament, and the Queen. Harper has appointed a total of 58 people to a Senate he insisted was going to be elected, and the spending of billions of dollars with zero transparency, no accountability and without debate has become the new norm.

Traditionally a budget is a separate bill, outlining in some detail the government’s spending for the year. But Harper, in an outrageous display of contempt, packaged the budget into two bills numbers C-38 (the Jobs, Growth and Long-Term Prosperity Act) and C-45 (the Jobs and Growth Act), and rammed them through Parliament with virtually no debate. Those two bills included changes to more than 120 laws and regulations, and radically changed the way governments function in Canada. Today nobody can be held accountable for anything by anybody.

That includes the premiers, our prime minister and our Supreme Courts. To abolish the Senate would only serve as a distraction. The Queen is no longer an effective head of state, and the time has come to sever our colonial ties. Then we can finally write our own constitution, and become a sovereign democratic society where the people control the politicians and the courts enforce the laws instead of rewriting them. Andy Thomsen, Summerland. Incoming prime minister Stephen Harper called the Gomery reports 'admirable' at a news conference in Ottawa on Wednesday. (CP Photo).

INDEPTH: Harper said the Conservatives' proposed federal accountability act, which they first unveiled in early November, already includes changes similar to those proposed by Gomery. INDEPTH: Other parts of the accountability act also go further than the recommendations made by the Gomery commission, Harper said. 'There are others which we may be able to adopt perhaps before the bill is brought before Parliament,' he told a news conference in Ottawa.

'Other recommendations need further study.' The act's three main planks include:. Eliminating all remaining corporate and union donations to federal political parties, and restricting individual donations to $1,000 per person. Banning all ministers and their political aides from becoming government lobbyists for at least five years from the date they leave their political positions. Giving the auditor general the power to 'follow the money to the end recipients' as she or he undertakes a review of the $30 billion handed out each year in the form of federal grants, contributions and contracts.

No immediate changes to civil service, Harper says However, Harper said his government would not move immediately to make major changes to the public service that were recommended in Gomery's second report. Harper said they had 'merit' but said his government would have enough to do elsewhere in the first few months of its transition into power. 'I don't need the complication of making major structural changes immediately,' Harper said. He said his government would consult very closely with the public service before making changes that would affect them. Harper also promised to work hard to find what he called the 'missing money' in the sponsorship scandal. 'Justice Gomery did an admirable job, but I don't think we're going to drop the matter when 40 to 50 million are still missing.'

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Prime Minister Paul Martin released a statement on Wednesday thanking Justice Gomery for his months of work. 'His insights and recommendations will be of benefit to all Canadians in the ongoing debate as to how best to ensure government activities are conducted openly, transparently and effectively,' said Martin.

Allan Cutler, the man who blew the whistle on the whole affair, said he was impressed with Gomery's final report. 'I am rather pleased with it: it seems to me that he has addressed accountability very well,' added the former Public Works employee. But others said they really couldn't see how Gomery's recommendations will make a difference. 'I fail to see how any change of law, or how any additional norms or rules and regulations could make sure that political actors that deliberately choose not to follow the law, will from now on,' said Christian Rouillard, an expert in governance and public management at the University of Ottawa. One day you finally knew what you had to do, and began, though the voices around you kept shouting their bad advice - though the whole house began to tremble and you felt the old tug at your ankles.

'Mend my life!' Each voice cried. But you didn't stop. You knew what you had to do, though the wind pried with its stiff fingers at the very foundations, though their melancholy was terrible.

Crock Pot Beef Stew Tennessee In The Hunt For Safety Jalyn Phillips Today

It was already late enough, and a wild night, and the road full of fallen branches and stones. But little by little, as you left their voice behind, the stars began to burn through the sheets of clouds, and there was a new voice which you slowly recognized as your own, that kept you company as you strode deeper and deeper into the world, determined to do the only thing you could do - determined to save the only life that you could save. Mary Oliver The Journey.