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Ski
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PostWed Jun 10, 2015 11:04 am 
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sarbar
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Joined: 28 Jan 2002
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PostWed Jun 10, 2015 12:56 pm 
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Honestly, it is OK with ground meat for it to not be ultra lean - just cook it, drain it and pat it first. smile.gif

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Frosty
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PostThu Jun 11, 2015 1:45 pm 
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If chicken is best after pressure cooking...anybody try ground beef or ground turkey pressure cooked prior to dehdration?

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mbtigger
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PostSun Jun 21, 2015 1:52 pm 
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As everyone has stated getting out the fat is key. I season mine while cooking. I also try to make sure it is broken up as finely as possible so it wil rehydrate better. I find it excellent on the trail.
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Bedivere
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Joined: 25 Jul 2008
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Bedivere
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PostTue Jul 21, 2015 12:48 am 
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Doesn't the cooking process dehydrate it?  Even if the hamburger is fatty, cooking the crap out of it renders out the fat.  Rinse it in hot water as soon as it's done, pat it dry with paper towels and it will easily last a week or more un-refrigerated.  If it's really well-cooked you aren't going to remove much more moisture by dehydrating.  If you want to extend the shelf-life, add salt when cooking.

I carry cooked hamburger on many hikes.  Nothing like a scrambled egg & hamburger tortilla wrap with Tapatio for breakfast in the mountains.

I also carry cooked bacon which will last 'til, well, a really long time un-refrigerated as it's so salty.

Or, are you asking about dehydrating raw hamburger then reconstituting it in the field...?

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sarbar
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PostTue Jul 21, 2015 7:59 pm 
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It doesn't render out fat - you do that if you drain the meat. Fat doesn't disappear - and with time and heat it goes rancid. Bacon is highly preserved which is why something so fatty can last - but it can also go rancid as well.

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sarbar
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PostTue Jul 21, 2015 8:00 pm 
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And as well, you do remove a LOT of moisture drying cooked hamburger. A pound raw cooked and dried should be around 3 to 4 ounces.

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Bedivere
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Bedivere
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PostWed Jul 22, 2015 12:00 am 
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sarbar wrote:
It doesn't render out fat - you do that if you drain the meat.

Umm, well, picking nits here now but cooking the meat separates the fat from the meat which is the definition of "render" in this case (to extract by melting) and of course it's still there in the pan.  Drain, pat with a towel or do as I mentioned above - rinse it.  I put it in a sieve and run hot water through it as soon as it's done cooking then pat dry.  That gets rid of almost all fat. I salt it well before cooking too so it's still a little salty when done which helps preserve it.

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sarbar
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PostWed Jul 22, 2015 7:09 am 
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If lean and dried properly, it is fine for 3 months. It doesn't need salt - although, if one wants to preserve longer, go for it. But fat doesn't magically disappear.

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Spotly
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PostSun Aug 02, 2015 12:09 pm 
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When we dehydrate for chicken dishes (pastas, soups...), we add Thrive freeze dried meats to the meals. The Thrive meats (chicken, beef,...) reconstitute fast and taste pretty good compared to what we can do.

Our own dehydrated burger meals are still my preference though. We normally use lean burger but have used less than lean a few times too. We just keep it in the freezer until hike time. The burger takes a bit to rehydrate and is slightly chewy but I like it that way smile.gif
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Treehugger5
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PostMon Aug 03, 2015 5:08 am 
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I read a tip somewhere to add 1/2 cup fine bread crumbs to each lb of hamburger, worked in prior to cooking with fingers.  (Supposedly the bread crumbs help the beef absorb more water to reconstitute better)  I did this last night to organic grass fed beef.  It is currently in my freezer, waiting to be made into Sabar's Herb Beef w/Mushroom Gravy FBC recipe.  I'll report back on how this works  when I return at the end of August!

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Forest_Bather
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PostTue Mar 21, 2017 8:12 pm 
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I know this is an old post, but I thought I would chime in, since I'm a foodie/gourmand backpacking type, so this is definitely my cup o' tea.

I dehydrated lean ground beef last summer for a trip with my family of 6, plus and additional 3 boys.  I used it to make shepherds pie with dehydrated potato flakes, among other things.  Best darned backcountry meal I've ever had and it passed muster with the other 8 people on the trip, including kids from 5-17 yrs.

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RandyHiker
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PostWed Mar 22, 2017 3:08 am 
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Bedivere wrote:
Doesn't the cooking process dehydrate it?

Dehydration is done at much lower temps and reduces the amount of moisture far far more.  Cooking until the same moisture level would alter the meat in other ways.
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Forum Index > Food & Grub > Dehydrating hamburger meat
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