View Full Version : DIY Rations
Broke out the old Ronco dehydrator (the prize for sitting through a timeshare sales pitch) and started making my (our) own emergency/camping rations.
Back in our back packing and sailing days we would dehydrate suitable leftovers after dinner. Then, when we planned a trip, we had a stash of dried ingredients (vegetables, sauces, and beef [haven't tried chicken yet]) that were light weight and didn't need refrigeration.
The first picture is bagged Mexican rice, plain white rice, and garlic-potato bark (mashed potatoes thinned with chicken stock to make it spreadable).
These are just test batches to help in menu planning. Deli ham is up next.
ETA: The worms in the second picture are added protein. ;)
Pat
I have one and need to learn more....
I am at that stage in my life with scouts, sailing, you know the deal.. I need to learn... Oh great powerful teacher what should I do?
AL
damm I am getting hungry..
I have one and need to learn more....
I am at that stage in my life with scouts, sailing, you know the deal.. I need to learn... Oh great powerful teacher what should I do?
AL
damm I am getting hungry..
:D I started with Gretchen McHugh's The Hungry Hiker's Book of Good Cooking back in the '80s. It's out of print, but I found a "like new" copy online a couple of years ago and bought it for our son.
This guy is good for the basics: http://www.backpackingchef.com/ where McHugh's book is more like the all encompassing Joy of Cooking.
Pat
Team Sergeant
10-30-2013, 10:19
I just purchased one of these (http://www.excaliburdehydrator.com/dehydrators/9-tray/9-tray-large-excalibur-3900b) and really like it. So far I've made about 5 lbs of jerky (used flank steak) and turned out great. Will not be purchasing jerky ever again..... now onto other foods. Next time strawberries go on sale I'm going to buy 10 lbs and dry them.
This dehydrator came with a great book on how to dry foods, drying times and recipes. So far am very pleased with the product.
Barbarian
10-30-2013, 10:52
I just purchased one of these and really like it. So far I've made about 5 lbs of jerky (used flank steak) and turned out great.
That's a nice one. Do you use your own marinade recipe?
Team Sergeant
10-30-2013, 11:17
That's a nice one. Do you use your own marinade recipe?
There's a million marinade recipes out there, I look at them and tweek them a bit to make it my own.
TS, how do you protect against bacteria forming after processing the product, is it cryovac then frozen?
Team Sergeant
10-30-2013, 11:46
TS, how do you protect against bacteria forming after processing the product, is it cryovac then frozen?
With jerky I vacuum sealed individual packages and they should last for months until opened. The dehydrator came with a great book and one of the chapters is dedicated to preparing and storing dehydrated foods.
Team Sergeant, since you are the culinary expert here, do you know of any way to make jerky without all of the salt? (Can't have it.)
Team Sergeant
10-30-2013, 11:54
Team Sergeant, since you are the culinary expert here, do you know of any way to make jerky without all of the salt? (Can't have it.)
Below is the recipe I used and tweeked. As you can see there is no salt, but many of the ingredients are salty....
Removing as much air as possible after drying is what preserves the jerky for long periods.
Greatest Beef Jerky Recipe
Ingredients:
•5 pounds of beef (or any meat type)
•5 ounces of liquid smoke
•15 ounces of Lea & Perrins OR Worcestershire
•15 – 20 ounces of teriyaki sauce
•15 – 20 ounces of soy sauce
•2 – 4 Tb. of garlic powder
•2 – 4 Tb. of dark brown sugar
•2 – 4 Tb. of onion powder
•2 – 4 ounces of molasses OR dark corn syrup
•2 – 4 tsp. of cayenne pepper
Directions:
1.Cut meat and mix ingredients for marinade.
2.Cover and put meat in the refrigerate and let marinate for 24 hours.
3.Cover oven rack with foil and place the meat across racks.
4.Set oven 160 – 180 degrees. After the meat has stopped dripping, turn each piece over.
5.Cook for about 4-6 hours depend on what you like and remember to leave the oven door slightly open for ventilation. Enjoy!
http://beefjerkyrecipes.com/meat-type/beef-jerky-recipes/greatest-beef-jerky-recipe/
TS, how do you protect against bacteria forming after processing the product, is it cryovac then frozen?
For jerky, we just use soy sauce and lots of fresh garlic. We've kept it in zip lock bags in the pantry for months at a time with no problem. Been doing this for over 20 years. My guess is that the salt in the soy sauce and the dryness of the meat keeps the little devils at bay.
Pat
Looks great, Team Sergeant! Thank you! (I love beef/deer meat jerky.) Will try your recipe. (Mmmmm.)
Team Sergeant
10-30-2013, 12:13
Looks great, Team Sergeant! Thank you! (I love beef/deer meat jerky.) Will try your recipe. (Mmmmm.)
It's not my recipe, this one came from http://beefjerkyrecipes.com/meat-type/beef-jerky-recipes/greatest-beef-jerky-recipe/
I just used what I wanted and did my own measurements. Easy on the cayenne pepper, remember you can always add more.... I think I used a tsp or less.
I dried the packaged, not butcher shop, deli ham today. Out of the package it wasn't very flavorful. This being a test, I just needed something to add to the previously dried rice and potato products. Dried, it was like ham chips with more intense flavor. My semi-pro taste tester (pictured below) agreed.
When hams go on sale for the holidays I will make more for real storage. BTW, dried it looked like bacon! :D
Pat
Team Sergeant
10-31-2013, 10:58
I dried the packaged, not butcher shop, deli ham today. Out of the package it wasn't very flavorful. This being a test, I just needed something to add to the previously dried rice and potato products. Dried, it was like ham chips with more intense flavor. My semi-pro taste tester (pictured below) agreed.
When hams go on sale for the holidays I will make more for real storage. BTW, dried it looked like bacon! :D
Pat
LOL, I like that idea about the hams! I'll do the same thing!
mark46th
11-01-2013, 08:20
Go to a Mexican meat market(carniceria) to get beef for jerky. They have a thin cut London Broil with minimal fat that I use. I use teriyaki with extra ginger and clove for the marinade. When I put it on the dehydrator I sprinkle the meat with either coarse ground black pepper or red pepper flakes.
Team Sergeant
11-01-2013, 09:31
Cutting meat thin is easy (if you have a sharp knife). Just semi-freeze it and then toss it into the marinade. I've done 4x flank steaks already and they turned out great. I cut "with the grain" for a more chewy bite. If you cut against the grain the jerky will be more brittle and easier to break apart.
mark46th
11-01-2013, 15:50
TS- London Broil is a little less expensive than Flank. Flank steak doesn't last too long around here. I cut it in half, butterfly it, stuff it with mushrooms and bleu cheese, roll it and grill it.
Team Sergeant
11-01-2013, 21:07
TS- London Broil is a little less expensive than Flank. Flank steak doesn't last too long around here. I cut it in half, butterfly it, stuff it with mushrooms and bleu cheese, roll it and grill it.
I've not done one like that for a while, glad you reminded me, I'll get one done in the next few days that way. Something you might want to try that I do is a real quick fast sear (both sides) on a very cold flank steak and then butterfly it, stuff it etc. I do leg of lamb the same way, sear the inside before stuffing and tying it.
Something you might want to try that I do is a real quick fast sear (both sides) on a very cold flank steak and then butterfly it, stuff it etc. I do leg of lamb the same way, sear the inside before stuffing and tying it.
And then put it in the dehydrator and make jerky. :D ;)
I made spaghetti sauce leather and tomatoes, separately, today. I wish I'd started earlier when my wife's garden was producing. She canned about a gallon of tomato sauce, though. Her canning is what got me thinking about dehydrating again. Dehydrating is less labor intensive. ;)
Pat
mark46th
11-01-2013, 22:07
Good stuff(ing)!!
Team Sergeant
11-04-2013, 10:52
I made this stuffed flank steak (http://whatscookingamerica.net/KarenCalanchini/StuffedFlankSteak.htm)recipe last night, mine came out better than the one pictured.
First big difference is that after butterflying, and beating (tenderizing) the steak, I seasoned it and threw it on a smoking hot grill for one minute each side. I then let it cool and placed the mixture on the steak and rolled it all up. I then placed it in a "300" degree oven instead of 350 with a temp probe in it. Pulled it at 125 and let it rest for 10 minutes. Came out perfect! I then used the pan drippings to make a quick gravy.
If you look at the picture you'll see how they cut the steak, I'd never cut on that thick, not a flank steak. My cuts were about 1/4 inch thick.
swatsurgeon
11-04-2013, 11:44
yum.......:D
with a temp probe in it...
Do you probe the stuffing or the meat?
Pat
mark46th
11-08-2013, 09:32
TS- I like the searing before stuffing step.
Team Sergeant
11-08-2013, 10:42
TS- I like the searing before stuffing step.
Works great on leg of lamb too.
PSM doesn't matter where the probe is as long as it's in the thickest part of the rolled flank steak.
Lunch today was a taste test. Combined 1/2 C Potato Bark and 1/4 C dried ham. I screwed up and added 1 C water instead of 3/4. It was a little soupy but still good. It was also a bit salty but the mashed garlic-potatoes were cooked for a normal meal, and dehydration was an after thought, so salt and salted butter were added which I wouldn't normally add for drying.
Last weekend I "broasted" (pressure cooked with oil - special equipment needed!) a chicken breast and thigh and dehydrated the meat. I'll taste test them next weekend.
Also, dried risotto yesterday. I'm looking forward to the taste test of that. ;)
Pat
I made this stuffed flank steak (http://whatscookingamerica.net/KarenCalanchini/StuffedFlankSteak.htm)recipe last night, mine came out better than the one pictured.
First big difference is that after butterflying, and beating (tenderizing) the steak, I seasoned it and threw it on a smoking hot grill for one minute each side. I then let it cool and placed the mixture on the steak and rolled it all up. I then placed it in a "300" degree oven instead of 350 with a temp probe in it. Pulled it at 125 and let it rest for 10 minutes. Came out perfect! I then used the pan drippings to make a quick gravy.
If you look at the picture you'll see how they cut the steak, I'd never cut on that thick, not a flank steak. My cuts were about 1/4 inch thick.
TS,
We do something similar (stuffed flank steak) at Christmas called braciole. After stuffing with ground veal, ground pork, seasoned bread crumbs, sautéed onions, Pecorino Romano cheese and pan searing the flank steak we slow (low temp) cook for hours in a homemade tomato sauce.
TS,
We do something similar (stuffed flank steak) at Christmas called braciole. After stuffing with ground veal, ground pork, seasoned bread crumbs, sautéed onions, Pecorino Romano cheese and pan searing the flank steak we slow (low temp) cook for hours in a homemade tomatoe sauce.
We make braciole often, it is divine. However we don't stuff with anything other than the well seasoned bread crumbs, garlic and Romano.
And for those not in the know it is pronounced brazzole, emphasis on the second syllable.
We make braciole often...
Ok, now your making my mouth water... :)
Not to mention, jealous ! :) it's great stuff !
ENJOY !
Made gumbo for dinner last night and dried it (minus the meat which will be added from the dried chicken bag) today. Having been made with a roux, it will have to be stored in the refrigerator or freezer until needed.
I'm not going to bore you with every meal, I'm just showing what can be dried to make your own dehydrated rations. ;)
Pat
Ok, now your making my mouth water... :)
Not to mention, jealous ! :) it's great stuff !
ENJOY !
:D I think we're having it for Thanksgiving or if not then for Christmas.
For lunch today, I rehydrated some of the broasted chicken from last month and cooked it in Chicken Top Ramen. It was pretty darn good! I can't compare it to any commercial dehydrated chicken product because I don't remember having had any. It tasted fine, about like slightly overcooked fried chicken. In fact, I did overcook it originally. I broasted (pressure cooked in oil) two pieces of chicken, one thigh and one breast, for nine minutes. That is the time I use for a half chicken. Next time I'll just cook a half chicken.
Of course, I had to break out the canteen cup and alcohol stove just for fun. ;)
ETA: I just realized that I forgot to add saffron to the ramen. :mad:
Pat
Last year I ordered some powdered cheese to add to my camping rations. Several weeks ago I decided to try and dehydrate some myself. I dried 2 trays worth of shredded cheddar cheese on paper towels in the dehydrator. This yielded about a cup when done.
The towels absorbed a lot of oil! But, the product was still a bit oily so I put it in a paper lunch bag for a couple extra weeks.
I don't have a mill to grind it as fine as the commercial product but, using a mortar and pestle, I was able to get it close.
I'm thinking that its usable as is in sauces and flavoring biscuits, but the powdered is great on popcorn and french fries! :D
Anybody have a suggestion on a good mill?
Pat
The Reaper
06-23-2014, 16:05
I recently acquired a dehydrator and have thus far tried apples, mangos, pineapples, strawberries, strawberry and applesauce fruit leather, and hamburger jerky.
We also roast and grind coffee beans.
Both processes seem to be much better than the commercial brands, and we know exactly what is going into it.
TR
DIYPatriot
06-24-2014, 08:42
I recently acquired a dehydrator
So did I. My first one, a Ronco, was received broken directly from the company so I sent it back and went with the Excalibur. I got the 5-tray unit with a timer. I just made my first batch of dried fruit this past Saturday and followed that up with 5 pounds of flank steak jerky. I used a hickory smoke/cracked pepper recipe on the jerky and absolutely love it. What kind of dehydrator did you end up getting?
Btw, after my wife discovered that I dropped almost $300 on a dehydrator plus supplies, she sent me this link (http://www.foodnetwork.com/videos/dried-fruit-0137116.html)and told me that we could've just made one for free. I just smiled and sent her this little nugget (http://www.ehow.com/how_5312998_make-diamonds-coal.html) and told her that she has a few months until our wedding anniversary and might want to get started on that trilogy ring she so desires. That didn't work out too well for me...but man, I have some good jerky! :D
DIYPatriot
06-24-2014, 09:10
Anybody have a suggestion on a good mill?
I'm not sure what you have in mind, but this (http://www.preppers.info/uploads/Food_-_Improvised_Grain_Mill.pdf)is as close to the device that we used back in the day on the farm. We had a larger grain mill, but that was for making feed and other items of the sort.
Barbarian
06-24-2014, 12:23
Anybody have a suggestion on a good mill?
Pat,
I have no experience with this mill, but I intend to give it a try in the near future. There is also another brand of mill available on the same website, that's in the neighborhood of $60. HTH
http://beprepared.com/wonder-mill-junior-deluxe-hand-grain-and-flour-mill.html
Pat,
I have no experience with this mill, but I intend to give it a try in the near future. There is also another brand of mill available on the same website, that's in the neighborhood of $60. HTH
http://beprepared.com/wonder-mill-junior-deluxe-hand-grain-and-flour-mill.html
D'oh! You just reminded me that we've got a KitchenAid mixer. I've just got to find where we hid the attachments. :o
Pat
DIYPatriot
06-24-2014, 13:46
D'oh! You just reminded me that we've got a KitchenAid mixer. I've just got to find where we hid the attachments. :o
Pat
I thought you lived in the stone-age, just on the other side of the grid! Had I known you had electricity I would've given you a much more updated suggestion! LOL :D
I thought you lived in the stone-age, just on the other side of the grid! LOL :D
We do, but it's a New and Improved Stone Age. It's 95° outside and 73° inside. I'm also waiting for the batteries to get a full charge before running the dishwasher. :D Usually they're topped off by noon but we've got some Cb clouds interfering today.
Pat