I normally would use a stronger term, but since this might be seen by
ladies and the underage, I chose to use a more gentle point of
exclamation.

Today, I bought some flank steak to make a little jerky, I know that
this will date me, but the last time I made flank steak jerky was back
in the early 90's. Then, as I recall, I almost swallowed my tongue when
the store wanted $1.99 a pound. I can remember when it was either
tossed out, ground and "sneaked" into hamburger by a greedy butcher or
boiled up to make a meat broth. I can also remember my mother frying it
up and then scraping it with a spoon to make "scraped steak."

My God! Smith's was asking $6.99 a pound for the stuff!!!!!!!!!!! I
was on a roll, however, and got 5#. I put the three steaks in the
freezer until they were almost frozen, then took them next door to my
buddy, who has the commercial meat slicer from his Daddy's butcher shop.
My guess is that I have enough to cover all 8 racks for the Bradley.
I mixed Terriaki <sp?> and cracked pepper for the marinade and have it
under vacuum in my two big Foodsaver cannisters.

In the past, I've always just used the Terriaki/pepper mix for jerky,
but am thinking it might be fun to toss in a little apple juice. Any
comments before I make a mistake? I normally wouldn't take a poll about
anything concerning flank steak, but at these prices I feel I need a
national opinion and multiple viewpoints before proceeding. <Grin>


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

In article >,
says...
>
> In the past, I've always just used the Terriaki/pepper mix for jerky,
> but am thinking it might be fun to toss in a little apple juice. Any
> comments before I make a mistake? I normally wouldn't take a poll about
> anything concerning flank steak, but at these prices I feel I need a
> national opinion and multiple viewpoints before proceeding. <Grin>
>
>
>
In my opinion, apple juice and/or apple cider vinegar are always
appropriate additives to a marinade. But that's me. Maybe you could
divide up the batch, do some (most?) in the usual mixture, and spike the
usual mix with some AJ or ACV and do the rest with that.

Bob

Nonnymus wrote:
> I normally would use a stronger term, but since this might be seen by
> ladies and the underage, I chose to use a more gentle point of
> exclamation.
>
> Today, I bought some flank steak to make a little jerky, I know that
> this will date me, but the last time I made flank steak jerky was back
> in the early 90's. Then, as I recall, I almost swallowed my tongue
> when the store wanted $1.99 a pound. I can remember when it was
> either tossed out, ground and "sneaked" into hamburger by a greedy
> butcher or boiled up to make a meat broth. I can also remember my
> mother frying it up and then scraping it with a spoon to make
> "scraped steak."
> My God! Smith's was asking $6.99 a pound for the stuff!!!!!!!!!!!

Right now they even sell the moo for 1.00/lb.

--
DougW

Nonnymus wrote:

> I normally would use a stronger term, but since this might be seen by
> ladies and the underage, I chose to use a more gentle point of exclamation.
>
> Today, I bought some flank steak to make a little jerky, I know that
> this will date me, but the last time I made flank steak jerky was back
> in the early 90's. Then, as I recall, I almost swallowed my tongue when
> the store wanted $1.99 a pound. I can remember when it was either
> tossed out, ground and "sneaked" into hamburger by a greedy butcher or
> boiled up to make a meat broth. I can also remember my mother frying it
> up and then scraping it with a spoon to make "scraped steak."
>


Just my 2c here, based on various experiences... I haven't
found it worth the money to make jerky from the more expensive
cuts. If I laid out some jerky made from flank next to some
made from round most people couldn't tell the difference. Or
if they expressed a preference the flank wouldn't win out
more than 50% of the time.

Are you smoking it, or just drying it?

--
Reg

Nonnymus wrote:
> I normally would use a stronger term, but since this might be seen by
> ladies and the underage, I chose to use a more gentle point of exclamation.
>
> Today, I bought some flank steak to make a little jerky, I know that
> this will date me, but the last time I made flank steak jerky was back
> in the early 90's. Then, as I recall, I almost swallowed my tongue when
> the store wanted $1.99 a pound. I can remember when it was either
> tossed out, ground and "sneaked" into hamburger by a greedy butcher or
> boiled up to make a meat broth. I can also remember my mother frying it
> up and then scraping it with a spoon to make "scraped steak."
>
> My God! Smith's was asking $6.99 a pound for the stuff!!!!!!!!!!! I
> was on a roll, however, and got 5#. I put the three steaks in the
> freezer until they were almost frozen, then took them next door to my
> buddy, who has the commercial meat slicer from his Daddy's butcher shop.
> My guess is that I have enough to cover all 8 racks for the Bradley. I
> mixed Terriaki <sp?> and cracked pepper for the marinade and have it
> under vacuum in my two big Foodsaver cannisters.
>
> In the past, I've always just used the Terriaki/pepper mix for jerky,
> but am thinking it might be fun to toss in a little apple juice. Any
> comments before I make a mistake? I normally wouldn't take a poll about
> anything concerning flank steak, but at these prices I feel I need a
> national opinion and multiple viewpoints before proceeding. <Grin>
>
>
Crushed dried cranberries and crushed pecans along with the
seasoning..mmmmm!

Reg wrote:
> Nonnymus wrote:
>
>> I normally would use a stronger term, but since this might be seen by
>> ladies and the underage, I chose to use a more gentle point of
>> exclamation.
>>
>> Today, I bought some flank steak to make a little jerky, I know that
>> this will date me, but the last time I made flank steak jerky was back
>> in the early 90's. Then, as I recall, I almost swallowed my tongue
>> when the store wanted $1.99 a pound. I can remember when it was
>> either tossed out, ground and "sneaked" into hamburger by a greedy
>> butcher or boiled up to make a meat broth. I can also remember my
>> mother frying it up and then scraping it with a spoon to make "scraped
>> steak."
>>
>
>
> Just my 2c here, based on various experiences... I haven't
> found it worth the money to make jerky from the more expensive
> cuts. If I laid out some jerky made from flank next to some
> made from round most people couldn't tell the difference. Or
> if they expressed a preference the flank wouldn't win out
> more than 50% of the time.
>
> Are you smoking it, or just drying it?

A bit of both- 120f and smoke until it's able to bounce. I always
thought of flank as low as it gets. Are you saying that there's a
tougher or worse piece of beef?

Nonny

>

--
---Nonnymus---
This is Las Vegas, for goodness sake.
Where the economy is governed by liquor and sin.
Please, do gooders- go back home;
Don�ft Californicate our state.

Freeze it until it holds a 'dimple' when you press a thumb into it. At
that stage, it slices perfectly.

Nonny

Steve Wertz wrote:
> On Wed, 10 Jan 2007 01:09:49 GMT, Reg wrote:
>
>> Just my 2c here, based on various experiences... I haven't
>> found it worth the money to make jerky from the more expensive
>> cuts. If I laid out some jerky made from flank next to some
>> made from round most people couldn't tell the difference. Or
>> if they expressed a preference the flank wouldn't win out
>> more than 50% of the time.
>
> Yeah - What he said. Flank makes a nice looking grain, but is a
> PITA to slice evenly for wide pieces and the cost isn't worth it.
>
> You can make jerky out of most any cut - I use something from the
> round usually.
>
> -sw

--
---Nonnymus---
This is Las Vegas, for goodness sake.
Where the economy is governed by liquor and sin.
Please, do gooders- go back home;
Don�ft Californicate our state.

"Nonnymus" > wrote in message
...
<snip>
Today, I bought some flank steak to make a little jerky, I know that
this will date me, but the last time I made flank steak jerky was back
in the early 90's. Then, as I recall, I almost swallowed my tongue when
the store wanted $1.99 a pound. I can remember when it was either
tossed out, ground and "sneaked" into hamburger by a greedy butcher or
boiled up to make a meat broth.
__________________________________________________ ________

Don't know about your part of the country, but in Texas, flank / skirt steak
went up in price when people went crazy over fajitas.

It is a poor piece of meat, but when tenderized and marinated with enough
good spice, the fajitas are great.

Nonnymus wrote:

> Reg wrote:
>
>>
>> Are you smoking it, or just drying it?
>
>
> A bit of both- 120f and smoke until it's able to bounce. I always
> thought of flank as low as it gets. Are you saying that there's a
> tougher or worse piece of beef?

Cheaper. Around here flank costs about 1.5x round.

--
Reg