[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]
[pct-l] Dehydrating Chopped Meat
Ok, Jerry, how do I do it?
For Spaghetti-Typically I highly season about a pound of extra lean with
Italian seasoning and garlic [can't have too much garlic] and cook till done
--- then dump meat in commercial spaghetti sauce.
Hamberger Helper-Same drill but not seasoned.
Assume that I am standing with a pound of raw hamberger and a jar of Ragu in
my hands and have just plugged in my fancy new dehydrator. How about
instructions for an idiot?
PS: I am going to test my standard spaghetti fresh versus reconstituted
using your method [I will also try your receipe]
* From the PCT-L | Need help? http://www.backcountry.net/faq.html *