How To Dehydrate Ground Beef (That Doesn't Taste Like Gravel)
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Date: 2020-08-18
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Comments and reviews: 9
Robert
Dixie -- I know this is an older video, but it once again reminds me of a backpacking paradox that few seem to have commented on. The relevant facts are, in my opinion:
Dietary fats have the best caloric value by weight of any macronutrient. Since saturated fats are stable at room temp (don't go rancid the way polyunsaturated fats do, for instance, why not devise foods higher in say, beef tallow or lard?
The body does become fat-adapted relatively quickly under the right (low carb) conditions. And stepping off the carb/insulin merry-go-round would go a long way towards reducing hiker hunger.
Changes like these would spill over into off-trail eating more readily after people discover the psychological and long-term health benefits too. Search on Standard American Diet for more info.
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Dixie -- I know this is an older video, but it once again reminds me of a backpacking paradox that few seem to have commented on. The relevant facts are, in my opinion:
Dietary fats have the best caloric value by weight of any macronutrient. Since saturated fats are stable at room temp (don't go rancid the way polyunsaturated fats do, for instance, why not devise foods higher in say, beef tallow or lard?
The body does become fat-adapted relatively quickly under the right (low carb) conditions. And stepping off the carb/insulin merry-go-round would go a long way towards reducing hiker hunger.
Changes like these would spill over into off-trail eating more readily after people discover the psychological and long-term health benefits too. Search on Standard American Diet for more info.
reply
Lonny
It is not recommended to vacuum pack dried beef. The danger of botulism is too high. Dried beef (jerky, ground beef, etc) should be packed in containers with enough air to rattle around. So you can use your vacuum-packer to seal it, just don't vacuum.
For good tips on preserving meat, search for information from the University of Alaska, Fairbanks.
Because of the amount of wild game consumed in Alaska, they are pretty much the experts to emulate.
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It is not recommended to vacuum pack dried beef. The danger of botulism is too high. Dried beef (jerky, ground beef, etc) should be packed in containers with enough air to rattle around. So you can use your vacuum-packer to seal it, just don't vacuum.
For good tips on preserving meat, search for information from the University of Alaska, Fairbanks.
Because of the amount of wild game consumed in Alaska, they are pretty much the experts to emulate.
reply
At
Just an extra tip. After you're done cooking the beef and straining off the grease, throw it in a pot and cover with water. Bring it to an easy boil and all the remaining grease will float to the top. I set mine in the sink afterwards and slowly run hot water into the pot until it overflows and the grease will wash over the side and down the drain. Works great!
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Just an extra tip. After you're done cooking the beef and straining off the grease, throw it in a pot and cover with water. Bring it to an easy boil and all the remaining grease will float to the top. I set mine in the sink afterwards and slowly run hot water into the pot until it overflows and the grease will wash over the side and down the drain. Works great!
reply
Broken
Consider extending the shelf life of your dehydrated meats by adding Bloxygen (argon gas, Amazon ASIN: B01MU589ZQ. It is heavy and displaces air and helps prevent the meat oils from oxidizing (rancid. Better than oxygen absorbers because it is weightless and don't expire in 3 months like packets.
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Consider extending the shelf life of your dehydrated meats by adding Bloxygen (argon gas, Amazon ASIN: B01MU589ZQ. It is heavy and displaces air and helps prevent the meat oils from oxidizing (rancid. Better than oxygen absorbers because it is weightless and don't expire in 3 months like packets.
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Brian
Question do you think adding salt to your breadcrumb recipe would help in storage time kinda like salt pork I like your recipe but want to save it longer because I live in a stealth van and as you could imagine there's not a lot of space
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Question do you think adding salt to your breadcrumb recipe would help in storage time kinda like salt pork I like your recipe but want to save it longer because I live in a stealth van and as you could imagine there's not a lot of space
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John
I luvd it, hadn't thought to dehydrate. I quite often cook 4 oz of beef, elk, deer that way, season my way, mostly cayenne pepper, salt, scramble 2 eggs dump on top, continue to cook to desired doneness, and my breakfast is ready.
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I luvd it, hadn't thought to dehydrate. I quite often cook 4 oz of beef, elk, deer that way, season my way, mostly cayenne pepper, salt, scramble 2 eggs dump on top, continue to cook to desired doneness, and my breakfast is ready.
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Wandering
Homemade Wanderlust do you season the hamburger? Also is it safe to freeze it for longer storage? A hint for the fat, put the cooked burger in a strainer an rinse it with hot water.
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Homemade Wanderlust do you season the hamburger? Also is it safe to freeze it for longer storage? A hint for the fat, put the cooked burger in a strainer an rinse it with hot water.
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Garry
Thanks for pointing me here. I'm going to apply this to sausage for gravy and biscuits. I've got freeze dried sausage but after 30 minutes of boiling they are still crunchy.
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Thanks for pointing me here. I'm going to apply this to sausage for gravy and biscuits. I've got freeze dried sausage but after 30 minutes of boiling they are still crunchy.
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Charles
Thank you so much Dixie I was not even aware that you could dry ground beef do you hydrated thank you so much I just learned something CK
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Thank you so much Dixie I was not even aware that you could dry ground beef do you hydrated thank you so much I just learned something CK
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