[at-l] Dehydration of packaged meat

[wb4pan@xxxxxxxxxxxxxx (Chase Davidson)]

soleman,

    Vacuum sealing could make a difference and some of those meats are
already preserved. But Generally I avoid fatty meats for drying. Fatty
beef like hamburger  will go rancid much quicker than lean jerky. Short
term though, dried cooked hamburger is quick and  easy. I store all my
dried items in the freezer. In layers of zip locks, dated. I have used
roast beef dried over a year ago.
    My favorite dried meat is made my grinding a " seasoned and cooked
roast beef" . Next dry the loose ground meat. The result looks something
like freeze dried beef. It reconstitutes very quickly and can be made
into sandwich spread (bbq, etc) or added to dinner. You will find it is
pretty expensive to make. Recently I started grinding up some store
bought jerky for use in my cook pot. This works very well. I also use
store bought jerky for just eating. They have done all the work for me.
Frees up my time for something else.
    The cheapest protein is probably Turkey ground and dried. Caution
produces lots of gas if eaton :-). Canned meats like chicken and ham dry
very well. TVP I like the taco flavor. Makes great burritos. The sausage
flavor (sage) isn't too bad either.
    On short hikes of a couple of days a few cans of meat are often
worth their weight . If it is cold you can bring fresh stuff. Packages
of lunch meat, cooked or uncooked meats and vegetables. Even in the
summer carrots last and are a treat a day from town.
    Add olive oil and squeeze butter for additional calories....
chase


ted anderson wrote:

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>Anyone ever dehydrate meats like smoked sausage, polish sausage, or anything
>of the sort, then vacuum seal for the trail?  Lookin for sure fired tested
>and proven methods.  I need meat.  Allergies to peanuts and soy. Thanks
>
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>Soleman - WAYAG ?
>Ted Anderson  www.trailjournals.com/soleman
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