View topic - When is the Ground Beef done?

It is currently October 15th, 2019, 4:57 am

All times are UTC - 5 hours





Post new topic Reply to topic  [ 8 posts ] 
Author Message
PostPosted: July 29th, 2013, 8:47 pm 
Offline

Joined: May 17th, 2010, 10:28 pm
Posts: 59
I'm dehydrating my first batch of ground beef tonight. I researched the process thoroughly here and elsewhere, and now I'm getting nervous! I followed the steps as below:

- cooked till water evaporated;
- rinsed in hot water through a colander;
- pat dried on paper towel;
- spread out on drying trays in a thin layer, breaking up clumps;
- temperature set to 155/68;

After about 3 hours, much of the ground beef seems fairly dry already, the granules seem crisp, the pebble size pieces getting there. I'm worried the really small stuff will turn to sand, before the rice-krispy size bits are dry.

Am I on the right track? What should it look and feel like when dry?


Top
 Profile  
 
PostPosted: July 30th, 2013, 7:46 am 
Offline
User avatar

Joined: April 21st, 2004, 10:52 am
Posts: 1099
Location: Near Ottawa ON
Yes, you are doing OK. Being small the little pieces rehydrate well.


Top
 Profile  
 
PostPosted: July 30th, 2013, 7:58 am 
Offline
User avatar

Joined: August 19th, 2001, 7:00 pm
Posts: 1879
Location: Thunder Bay, Ontario Canada
When you first cook it, make sure you break it up into small bits. I dehydrate for 24 hours. Its 100% dry. Dry and hard like sand and gravel. It rehydrates fine. On a trip I add it to cold water, bring to a boil, and simmer for about 20 minutes and its done. It keeps with zero worries.

_________________
My YouTube channel: https://www.youtube.com/user/Wintertrekker


Top
 Profile  
 
PostPosted: July 30th, 2013, 8:35 am 
Offline
User avatar

Joined: February 12th, 2004, 9:28 am
Posts: 2249
Location: Waterloo, ON
I would have gone with 165F for dehydrating the meat, even though it is already cooked. 4 hours usually does it for me at that temp.

_________________
No, your other left!
Loon Island Outdoors
"Like" my Facebook page: http://www.facebook.com/LoonIslandOutdoors


Top
 Profile  
 
PostPosted: July 30th, 2013, 11:55 am 
Offline
User avatar

Joined: February 24th, 2005, 1:15 pm
Posts: 263
What you are doing is fine and you end up with a good product. Course sand-like hard granules of ground beef. When rehydrating I pour on boiling water and insulate in a home made fleece cozy. Doubled zip-lock freezer bags work fine. In 20 minutes it is ready to use. Just make sure you have added enough hot water. After it is rehydrated, try mixing with instant mashed potatoes along with rehydrated pre-cooked and seasoned mixed veggies. Sort of a shepherd's pie. Very tasty and satisfying.

The next time you cook the ground beef, try adding minced fresh onion and some herbs, salt and pepper. Just before it is done, mix in a couple of tablespoons of flour. What you get is wonderful when rehydrated. Way better than plain unseasoned beef.

I have never washed the just-cooked beef in water, but I do use the leanest I can buy, and press it between two cookie sheets with paper towels to extract any grease. Never had any problem with it going bad. If I know I am not going to leave it at room temperature for an extended period, I might not even bother with the press. I always store my dehydrated food in the freezer if I am not going to use it for several days or weeks. Fat does have flavor, as long as it doesn't go rancid.


Top
 Profile  
 
PostPosted: July 30th, 2013, 3:28 pm 
Offline

Joined: May 17th, 2010, 10:28 pm
Posts: 59
Well everything looks to have turned out great - thanks for all the advice!

But, my enthusiasm led me to overlook the exact amount I dehyrdated.

Does anyone know what volume a serving of dried ground beef is? 1/2 cup?

I want to separate out 2 serving portions for chillis and pasta sauces amongst other things....


Top
 Profile  
 
PostPosted: July 31st, 2013, 10:01 am 
Offline
User avatar

Joined: November 2nd, 2008, 11:15 pm
Posts: 205
Location: Collingwood Ontario
I use 1/2 cup as a single serving, but I know some use 3/4.

_________________

shearjoy Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy. Thich Nhat Hanh



Top
 Profile  
 
PostPosted: August 6th, 2013, 11:23 pm 
Offline

Joined: April 3rd, 2005, 12:45 pm
Posts: 119
Location: dartmouth NS
Hi

I have not researched other posts but would like to add (again?) my experience with hamburger.

My tip is refers to how you cook the hamburger. I use lean or extra lean. Seasoning can be add or not. I place the hamburger into a large fry pan and cook with the lid on, to steam the meat.I break larger pieces up to small pieces. Cook till just done, re no pink, overcooking toughens the meat. Drain, pat down. Dry thoroughly.

I double bag and put it the freezer. You can trip with it either double bagged or vac-packed depending on the length on trip and weather.

Fried hamburger DOES NOT rehydrate as well steam hamburger.

Karl


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 8 posts ] 

All times are UTC - 5 hours


Who is online

Users browsing this forum: No registered users and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group