Never-Fail Recipes For Organic Deer Repellent

They’re Only Cute When It’s Not Your Garden!

It’s that time of year again! Time to brew up a batch of my never-fail deer repellent. Actually, I have several recipes.

Here they are:

FROM: http://www.farminfo.org/pests
3 raw eggs
3 tbls. of red hot sauce
3 tbls. of garlic juice or minced
Add enough water to a blender to process and mix well. Add this to a gallon of water and spray on plants. You can make the spray last longer by adding Wilt Proof to it.

FROM: A Minnesota Master Gardener at http://www.extension.umn.edu/yardandgarden/AAMG/wildlife
Blend 2 eggs and a cup or two or cold water at high speed. Add this mixture to a gallon of water and let it stand for 24 hours. After 24 hours, spray on foliage. The egg mixture does not wash off easily, but re-application 2-3 times a season may be needed. For a larger quantity, blend a dozen eggs into 5 gallons of water. This mix is also said to repel rabbits.

FROM: http://www.Rutherford County.org

6 eggs
4 hot peppers or enough to make it very hot
6-12 gloves of garlic, enough to make it stink
5 cups of warm water.
Put it all in a blender and liquify it. Put it in an old milk jug. Set it out for a couple of days in the sun to let it cook and get really stinky and hot. Strain it good if you want to use it in a sprayer. You can also pour it on and/or around the plants directly from the jug.

FROM: Backyard Magazine

1 egg
1/2 cup milk
1 Tablespoon of cooking oil
1 Tablespoon of dish soap
Add 1 gallon of water and shake well. Spray or sprinkle on plants every two weeks or after heavy rain.

FROM: Kreftmeyer Fine Gardens/Missouri Botanical Gardens
2 eggs
1 cup skim milk
1 cup water
2 Tablespoons liquid dish detergent
Put all in blender and spray.

I personally use a combination of all of the above ingredients. I don’t want to take any chances.

These really work, and I end up spraying all of my neighbors’ yards too. The only downside is that with all that hot sauce, our yards smell like Buffalo Wings for a day or so.

Good luck!

Honey Asian Chicken Wings

honey asian chicken wings

It’s Super Bowl Sunday, so I feel obligated to post a recipe for chicken wings.  These are different and delicious!

Ingredients

1/2 cup chicken bouillon powder

1/2 cup Sriracha

1/2 cup honey

1/2 cup cooking oil

1/2 cup pureed onion

1/4 cup rice vinegar

Zest of two limes

24 whole jumbo chicken wings

Directions

Heat oven to 325 F.

Combine the bouillon, chili sauce, honey, oil, onion, vinegar and lime zest and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.

Bake in the oven until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.

To finish the wings, brush with the reserved paste and place under the broiler until charred slightly.

Memorial Day Recipes – Honey Barbecue Pulled Pork

Ingredients:

1 Boston Butt roast, about 5 pounds

Rub:

1/2 cup dark brown sugar, firmly packed
1/2 cup honey
1/2 cup garlic , granulated
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons onion, granulated
1 tablespoon dry mustard
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon ground black pepper

Sauce:

3/4 cup cider vinegar
1 clove garlic , minced
1/2 cup ketchup
1/4 cup Worcestershire Sauce
1/4 cup chili sauce
2 tablespoons onion, chopped
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Dash ground red pepper

Cooking Directions:

Stir together all rub ingredients in a bowl. Store in an airtight container. Set aside.

Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.

Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.)  Discard any remaining basting sauce, and refrigerate any leftover table sauce.

If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.

Heat oven to 200 degrees Farenheit. Place meat in a Dutch Oven and add 1 cup water. Cover tightly and cook  for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter, cover with basting sauce, and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce and cole slaw.

Spicy Honey Barbecued Chicken

Ingredients

  • 1 cup soy sauce
  • 3/4 cup finely chopped yellow onions
  • 1/3 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons hot sauce
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chopped fresh gingerroot
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

Directions

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, hot sauce, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag orbaking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the broiler and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and broil the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and broill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.