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PostPosted: June 10th, 2010, 1:48 pm 
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I've been dehydrating ground beef for years, but am wondering if I can dehydrate ground chicken the same way?
ie: precooked, pat dry, then dry overnight in the dehydrator.

What about ground pork?
Canned chicken?
Canned ham?

Any concerns drying these things and bringing them on a 2 week trip?


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PostPosted: June 10th, 2010, 2:40 pm 
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Location: Rattlesnake Pond ME
Been using ground chicken, turkey and pork for several years now.

Havent tried ham.. It would have to be cleaned of all fat then processed..

It behooves you to have your meat specially ground for you in order to obtain the utmost sanitation. Like the first run of the day at your butcher.

Was find on twelve days in the Everglades. Adding transport time more like three weeks.


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PostPosted: June 10th, 2010, 3:16 pm 
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Yep, I don't grind my chicken, I parboil it and then shred it (ala shredded BBQ chicken) Then dehydrate. The smaller the shred, the better it rehydrates. So I spend a fair amount of time shredding.

PK


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PostPosted: June 10th, 2010, 3:21 pm 
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I've been drying tinned ham and chicken ( the small "Tuna" sized tins) for some years now.

Pop the meat out of the can, rinse any fat / "jelly" off under hot water, chop up fine and dry on a tray.

Dries quickly, rehydrates much easier than "chunks" of meat, and keeps very well - an excellent protein source and good flavouring for one-pot meals.

I've never tried the big "canned hams".

Regards,

jmc


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PostPosted: June 10th, 2010, 6:41 pm 
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Ground chicken and turkey and canned chicken/turkey/ham - all ok, haven't tried pork yet. I also bbq chicken and shred it like PK.

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PostPosted: June 10th, 2010, 9:22 pm 
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I have done ground chicken, turkey, pork, beef, moose, deer, & buffalo with no problems at all. They have all been good after 21 days in the barrel.
The key is the rinse with hot water after browning. If you are concerned about bacteria, cook it longer before rinsing.

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PostPosted: June 11th, 2010, 6:58 am 
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You can dry all of those things Mike. Just use low fat feedstock.
For Pork, I use Pork Tenderloin and grind it myself or sometimes just cut thin medallions cook them in the oven and then dry them.

I haven't tried shredded chicken, but I will. My first attempt at chicken was using diced feedstock and it was terrrible.I have learned a lot since then. I do shredded beef regularily and it is quite tasty but fragile and subject to breakage, so it needs to be packed in a hard sided container.

Anything I have left over after a trip, I put it in a freezer and use it on the next trip. Sometimes it is in there for a few years before it gets used on a trip. If you have selected low fat varieties, cooked the meat thoroughly and dried it thoroughly , I wouldn't worry about it spoiling even after a long trip in the Summer heat as long as you have it well packaged and it doesn't get wet in the event of a spill.


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PostPosted: June 11th, 2010, 9:45 am 
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Thanks for all the replies folks...

If it were up to me, I'd stick with dehydrated ground beef - so tasty, so versatile...
However, the current paddling partner dosen't eat red meat, :x so I've had to resort to other options for our trip planning.
( reflector oven-baked shepherd's pie with instant mashed potatoes on top used to be one of my all-time favorites...)

Any favorite dehydrated chicken / pork recipes you'd like to share?


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PostPosted: June 11th, 2010, 10:03 am 
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Location: St. Thomas, Ontario
Couscous Tfaya

1 can chicken
2 tbsp onion pieces
1 cup couscous
1 cup raisins
1 cup green peas
1 cup chick peas
1 tsp Ginger
1 tsp Tumeric
¼ tsp Black Pepper
¼ tsp Salt
1 1//2 tsp Cinnamon
3 tsp Sugar
3 tbsp Olive Oil
.8 oz powdered shortening


- bring 1 ¼ cups of water to a boil
- add couscous, stir, remove from heat, put in cozy
- add all ingredients including spices to 2 ¼ cups boiling water, simmer 5 – 10 minutes
- add dehydrated ingredients to couscous
- add ¼ - ½ cup of water and stir

2 servings


This can be a one pot meal if you rehydrate everything first and than add the couscous. You have to have the water amounts really close otherwise it will be either dry or wet. Practice at home.

Prepare eveything at home. Two bags - one for the couscous and one for everything else (except olive oil). Do I need to mention that everything is dehydrated.

or

Chicken and Cheese Pasta

1 can chicken
1 box Kraft Dinner

Follow instruction on box and add rehydrated chicken.
Tabasco to taste

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PostPosted: June 11th, 2010, 10:13 am 
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Rick, have you posted those in the Food and Recipes section?

http://www.myccr.com/SectionTechnique/M ... recipe.php





Barbara

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PostPosted: June 11th, 2010, 10:35 am 
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Location: Guelph, ON
The dried thin pork medallion are used in a traditional pork and bean dish. The beans have been cooked and then dried.
Dried beans, mustard, molasses, dried onions, tomato powder etc. are then weighed out and packaged. You can easily substitute precooked bacon cut into smaller pieces for the pork medallions.It is very tasty and takes about 15 minutes to prepare.
Everyone likes it.
But ....and it is big but.......not a good dish for travelling with a companion. :rofl: :rofl:
It has caused me much grief over the years.


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PostPosted: June 11th, 2010, 4:52 pm 
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Corn Chowder and Chicken
One can dehydrated cream corn.
One can chicken dehydrated.
Rehydrate and cook in one pot.
Add any veggies and spices you like.
And shovel it down your gob.
S


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PostPosted: June 12th, 2010, 6:14 am 
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Location: St. Thomas,Ont
Mike there is no reason to stop making the shepards pie. Just sub the chicken for the hamburger. I quite often make shepards pie, chile
and pasta sauce with ground chicken. I don't know that you would notice the difference.

Randy


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PostPosted: June 12th, 2010, 6:16 am 
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I can say the Ricks Couscous Tfaya is quite tasty. He made a batch on the Spanish a couple of years ago for my wife and myself. Very good.

Randy


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PostPosted: June 14th, 2010, 8:13 am 
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Location: Near Ottawa ON
Does lean minced turkey work?


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