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Re: [at-l] Re: dehydrating meat

Hi everybody This e-mail caught my eye big time on weekends thats all we
have been doing is dehydrating and experimenting with fruits mostly and
(love those fruit rollups!) now Iam ready to do veggies. Iam also doing
research on herbs and spices to start storing for trips in the near
future.Storing seems to be confusing should fruits be stored in the ref? or
just in jars in a cool dark place? veggies Ill freeze? Beef jerky in ref or
freeze? Herbs and spices? Dont know about anyone else but I need to start
recycling my ziploc bags those cost a fortune! Washing them is a chore any
ideas? Also could you post your favorite (used and tried) spag sauce? How
about a good soup or stew you've made and used on the trail? Sorry so long
But Thanks!
> From: Charles W. Davidson <cdavidso@hemisphere.neocomm.net>
> To: cdavidso@neocomm.net
> Cc: atml@trailplace.com; at-l@saffron.hack.net
> Subject: [at-l] Re:  dehydrating meat
> Date: Monday, February 03, 1997 4:47 PM
> > >
> > > I don't know who it was that was dehydrating meat specifically ...
> grond beef.....
> Hello;
> 	I bought my Harvest Maid Dehydrator in 1981 and immediatly dried 60# of
> mixed (uncooked) frozen vegatables and 21# of roasted Turkey meat.
> The turkey meat made more gas than Exxon but the vegatbles have been a
> staple item for backpacking ever since. I choose mixed veggies that do 
> not contain potatoes, as they take too long to reconstitute. The veggies
> are ready in 20 min. boiling time(the lima beans are last to get soft)
> or you can presoak and cut cooking to 10 min.
> 	Ground beef should be cooked extra well done and drained of water and
> fat. While cooking chop to  even size pieces. Add salt after draining
> fat, salt is a good presevative and by adding after draining you know
> how much is staying with the meat. Hamburger dries in about 12 hours at
> 150 deg in my drier with ciculation on closed loop. Hamburger in boiling
> water is ready in 5 to 10 minuets.
> 	"Roast Beef" is by far the best meat I have dried when using the
> following method. I cook a good low fat piece of beef in the presure
> cooker. Season with liquid smoke, garlick, black pepper, onion etc.
> After well done grind the beef on coarse setting. I use Grandma's old
> meat grinder for this. Salt the ground beef then dry about 12 hours. The
> dried 
> ground roast has a light almost freeze dried consistency. Add boiling
> water and it is ready to eat in 5 min.. This makes for some quick meals
> of minuet rice and beef...just add hot water wait 5 min. and eat. I like
> to package my dried roast beef in 1/3 or 1/2 cup servings. I use those
> little half pint ziplock snack bags. I place the snack bags inside 2
> gallon freezer bags (3 layers of bags). Put in deep freezer for long
> term storage.
> 	I have dried tomatoe's in both powdered and wedge forms. While
> I have made my own spaggetti sauces this way, and I might add very good
> too. Some ready made items are not quite as good but are much simpler to
> prepackage for the trail. One Half of a box of one of the many flavors
> of hamburger Helper plus 1/2 cup of dried meat makes a good meal. 
> 	The dried vegatbles and meat offer many possiblilitys. A handful of
> veggies really improves a big dish of your favorite noodles. I prepare a
> vegatable beef soup with the addition of some tomatoe powder. A good
> trick for super hot stoves....make the dinner extra watery to prevent
> sticking. When done turn off stove and add some rice to soak up some of
> the liquid.
> 	A recent discovery to me is that cooked pinto beans when dried will
> reconstitute in boiling water very quickly. I usually just dry Lucks
> canned pintoes to dry. This gives me an idea of a portion size (1 can).
> Now can you imagine chili with beans, buritoes, etc?
> 	Canned meats dry fairly well. Even chicken spread's works well.
> Canned tinder chunk ham, underwood chicken spread are some I have used.
> 	Jerkey making is the only time I dry uncooked meat. Soak overnight,
> even sized strips of meat in what ever you want the jerkey to tast like.
> I like lots of black pepper, garlick, A-1 sauce, worschestershire sauce,
> onion powder. Some folks like to add Karo syrup  brown sugar, or honey
> for a sweet jerkey.
> 	Dried fruits are fun. Pineaple rings with a cherry in the middle are
> pretty too! I choose to buy "Marianna" dried fruits from my grocery
> store already packaged for me. Fruit roll ups are not a favorite of
> mine.
> Most any pie filling or a can of apple sauce makes good roll ups. You
> can get the round liquid drying sheets at Walmart.
> 	Onions, white onions dry much faster the yellow. There seems to be much
> less oil present in the white ones.
> 	For maximum reconstition time, mixed veggies can be prepared by drying
> each individual veggie seperatly. Carefully drying each its optimum
> time.
> 	I have experimented with drying whole prepare dishes. I believe drying
> meats separetly and drying the veggatbles at a lower temperature
> (130 deg) actualy work better.  
> chase
> -- 
> http://www.neocomm.net/~cdavidso/chat.html    Appalachian Trail Talk
> http://www.neocomm.net/~cdavidso		 
> wb4pan@wb4qoj.va.usa.noam			 
> GA>97>ME Chase
> Follow my Thru-Hike:
> http://trailplace.com/archives/classof97/journals/02charles/index.htm
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