Re[2]: [at-l] Dehydration of packaged meat

[Bob C." <ellen@xxxxxxxxxx (Bob C.)]

>"...Fatty beef like hamburger  will go rancid much quicker than lean jerky."

I make dried hamburger by buying a lean cut of roast beef and grinding it myself
after first removing all the visible fat. I used to use an ancient cast iron,
hand operated grinder that occasionally can still be found in country hardware
stores. I now use a meat grinder attachment on a Kitchenaid, stand mixer. The
ground meat is more mashed and torn than ground, but once dried it doesn't seem
to make any difference. I cut the meat in small pieces before grinding and use
the largest grinding plate. The small one tends to clog.

However, you should experiment yourself. I try dried concoctions from time to
time, but generally find home drying more bother than its worth, though
home-ground and dried hamburger is a possible exception.

Weary