DIY Rations

[mark46th]

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]

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]

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]

Originally Posted by mark46th

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.

[PSM]

Originally Posted by Team Sergeant

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.

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]

Good stuff(ing)!!

[Team Sergeant]

I made this stuffed flank steak 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]

yum.......

[PSM]

Originally Posted by Team Sergeant

with a temp probe in it...

Do you probe the stuffing or the meat?

Pat

[mark46th]

TS- I like the searing before stuffing step.

[Team Sergeant]

Originally Posted by mark46th

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.

[PSM]

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

[tonyz]

Originally Posted by Team Sergeant

I made this stuffed flank steak 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.

[Gypsy]

Originally Posted by tonyz

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.

[tonyz]

Originally Posted by Gypsy

We make braciole often...

Ok, now your making my mouth water...

Not to mention, jealous ! it's great stuff !

ENJOY !