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 Post subject: Dehydrated turkey
PostPosted: November 26th, 2007, 11:21 pm 
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Location: Rattlesnake Pond ME
I have never tried to...is it possible?

I have nine pounds of leftovers from Thanksgiving and do not want to eat any more of it now. I've had enough.

Does dehydrated turkey reconstitute to something edible like in a ramen soup recipe or mashed potatoes. The turkey would be with something liquidy.


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PostPosted: November 27th, 2007, 12:03 am 
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Location: Thunder Bay, Ontario Canada
I dehydrate canned flaked turkey and its one of my menu staples. Very edible (mmmmm). Lasts forever on 2 month long trips (but at home store it in mason jars in the freezer).

So I think “real” fresh turkey would work well. I would recommend dicing it up into very small pieces more or less like the flaked turkey. So small you need liquid fruit roll up trays to dry it. The flaked pieces rehydrate very well and I think the secret is because they are small (i.e. high surface area to small interior ratio). Might as well work with empirical data and do the same with the fresh cooked turkey.

Recipe suggestion for completely dry food, long trip cuisine:
3/4 cup dehydrated turkey flakes per person.
1/2 cup to 2/3 cup Uncle Ben’s Converted rice per person.
Dried: onions, mushrooms, black olive slices.
Throw it all in one pot and add water (2:1 for the rice, and by judgment and practice for the rest of the dried ingredients).
Big dollop of olive oil.
Garlic granules (not powder).
I think that's it, can't remember anything else.
Bring to boil then simmer and stir occasionally– The rice is your indicator – when its done, its ready, but finish like all rice dishes by letting it steam with lid on, off the heat for a couple minutes.
When ready to eat (here’s the secret ingredient): Liberally apply Club House Tex-Mex seasoning and stir in.
Dig in.


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PostPosted: November 27th, 2007, 12:17 am 
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Location: Toronto, Ontario Canada
You can watch these fools dehydrate an entire turkey dinner. should give you a few pointers on how NOT to do it.

http://www.foodtv.ca/foodjammers/videos.aspx

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PostPosted: November 27th, 2007, 1:24 am 
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Location: Toronto, ON
Shredded turkey probably works OK, not sure if I've actually tried turkey.

Chicken, yes, turkey, maybe - I'd have to check the pantry. Can't be _that_ different...

The only way I've been able to dehydrate (well, the dehydrating is actually the easy part) chicken is either shredded or ground. Seems that no matter how small I dice the chicken, it never rehydrates well enough to be palatable.

Shredding meat is a nice alternative to ground, it's got a better texture...

HTH

Brian


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PostPosted: November 27th, 2007, 6:13 am 
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Location: Bristol,Quebec,Canada
I agree with Brian. I have tried dehydrating cubed chicken/turkey and it does not rehydrate well.Shredded works much better.


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PostPosted: November 27th, 2007, 7:13 am 
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PostPosted: November 27th, 2007, 7:56 am 
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I start with Extra Lean Ground Turkey, cook it and dehydrate it. It works well in one pot meals.
If I was going to use leftover turkey, I would grind it up first and then dry it.
I don't think you will have much luck drying it directly from a slice that has been chopped up into small pieces.
The grinding, breaks up protein structure and make it easier to rehydrate.The texture changes but the taste should rmain the same.

Littlered: why not just experiment a bit to see what comes out. No harm in trying a small tray with cut up stuff verus ground up stuff to see what suits your preference.


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PostPosted: November 27th, 2007, 11:51 am 
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At least I do it under my own ID. I've tried to eliminate my profile from your database but can't do it. Could your crack team do it for me? I've had enough of this place.

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PostPosted: November 27th, 2007, 12:09 pm 
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mrcanoe wrote:
At least I do it under my own ID. I've tried to eliminate my profile from your database but can't do it. Could your crack team do it for me? I've had enough of this place.

Will do and pass request to Administrator..


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PostPosted: November 27th, 2007, 1:44 pm 
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Thanks HOOP! Your recipe kind of reinvents an old Sierra Club recipe I have from a little cookbook they issued in the late seventies. But I would not have thought of the olives (dehydrating them also!)

Now as to that Club House Tex Mex seasoning..I dont think I have run across that . Because I havent looked maybe. Hopefully as Tex is a State, I can find it. But I dont count on it. Canadian supermarkets have better stuff.

Sorry Mac I didnt mean to add to your angst... :doh: :doh: :doh:
I am going to try some shredding and some food processoring. After all I have more turkey than I want to eat in the next few days.


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PostPosted: November 27th, 2007, 4:40 pm 
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Toasted turkey, lettuce and mayo - to go. Do you deliver? :lol:

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PostPosted: November 27th, 2007, 7:53 pm 
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I was painting a house and missed the ruckus - did any lentils get hurt?

make a turkey soup or stew - shred the meat and dehydrate it that way - works like a charm

and don't do it the Food Jammers way (I actually wrote them about that episode - silly guys - but hey - kudos to them for trying)


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PostPosted: November 27th, 2007, 8:44 pm 
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No lentils got hurt but a couple of lemons got squeezed.

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PostPosted: November 27th, 2007, 9:40 pm 
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My best kept cooking secret for home or camping:

http://www.clubhouse-canada.com/product ... m?ID=10351

Image


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PostPosted: November 28th, 2007, 10:04 am 
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thanks HOOP for the virtual seasoning...does it work as well as the real?


We dont get the Food Jammers. We in the US are not allowed to watch their videos either. I just tried.

Our FN is taken up with Paula Deen (ick) and other little southern belles. plus Iron Chef America. Bobbys OK.

The flaked turkey is in the dehydrator. I know that if it doesnt work I can use ground turkey which is readily available in the market, and I often use it as a replacement for ground beef.


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