Re: [at-l] dehydrated food

[kahley7 <kahley7@ptd.net>]

At 02:34 AM 2/2/00 -0500, Kenneth R. Knight wrote:
>I'm confused. When drying meats, other than ground beef, I keep reading
>that you just need to season and then dry. But, with ground beef (let
>alone hamberger) you are told to first cook it before drying.  Here, Jim,
>says use raw ground beef.

You can use Raw, but it must be very very lean .The problem with meat is
the fat which goes rancid way before the muscle.
If you can get an eye of the round, which is about as lean as it gets there
is little internal fat (marbling) to go rancid.  You have to ask the guy 
behind
the counter to trim all fat off and then grind it.  It is then essentially 
raw meat,
just as it would be if left whole. Season it with a high salt solution like 
teriyaki.
Or use a prepared cure Dry it immediately and  quickly and store it
in the freezer till you need it.  If you are prepacking maildrops for a long
hike, you can either have someone add the jerky to the drop just before they
send it out, or take your chances on it spoiling.  
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