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

[atted@xxxxxxxxxxxxxxx (ted anderson)]

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I'm trying to make burger gravel today.  Fried 5 lbs, then boiled, then
rinsed with boiling water, then spread on cookie sheets, then salted.  Now
it's in the oven around 150* with the door slightly ajar.

Am I doing this correctly?  Will vacuum seal and freeze when dried.  Hope it
will last for 7-10 days on the trail.  I'm hoping the salt will help with
preservation.  If it turns rancid, I'll give it to LiteShoe or Da Wench.

-------Original Message-------

From: Bob C.
Date: Wednesday, January 01, 2003 2:09:03 PM
To: Chase Davidson
Cc: ted anderson; AT_L POST
Subject: Re[2]: [at-l] Dehydration of packaged meat

>"...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


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