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Ski ><((((°>
Joined: 28 May 2005 Posts: 12834 | TRs | Pics Location: tacoma |
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Ski
><((((°>
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Wed Jun 10, 2015 12:04 pm
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"I shall wear white flannel trousers, and walk upon the beach.
I have heard the mermaids singing, each to each."
"I shall wear white flannel trousers, and walk upon the beach.
I have heard the mermaids singing, each to each."
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sarbar Living The Dream
Joined: 28 Jan 2002 Posts: 8055 | TRs | Pics Location: Freeland, Wa |
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sarbar
Living The Dream
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Wed Jun 10, 2015 1:56 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.
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Frosty Member
Joined: 30 Dec 2012 Posts: 173 | TRs | Pics Location: A bit north of the northwest... |
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Frosty
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Thu Jun 11, 2015 2:45 pm
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If chicken is best after pressure cooking...anybody try ground beef or ground turkey pressure cooked prior to dehdration?
Frosty,
Lucky enough to live where it snows in the winter!
Frosty,
Lucky enough to live where it snows in the winter!
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mbtigger Sherpa Da
Joined: 14 Apr 2011 Posts: 697 | TRs | Pics Location: Sucking the dry air |
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mbtigger
Sherpa Da
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Sun Jun 21, 2015 2:52 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 Why Do Witches Burn?
Joined: 25 Jul 2008 Posts: 7464 | TRs | Pics Location: The Hermitage |
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Bedivere
Why Do Witches Burn?
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Tue Jul 21, 2015 1:48 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 Living The Dream
Joined: 28 Jan 2002 Posts: 8055 | TRs | Pics Location: Freeland, Wa |
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sarbar
Living The Dream
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Tue Jul 21, 2015 8:59 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 Living The Dream
Joined: 28 Jan 2002 Posts: 8055 | TRs | Pics Location: Freeland, Wa |
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sarbar
Living The Dream
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Tue Jul 21, 2015 9:00 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 Why Do Witches Burn?
Joined: 25 Jul 2008 Posts: 7464 | TRs | Pics Location: The Hermitage |
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Bedivere
Why Do Witches Burn?
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Wed Jul 22, 2015 1:00 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 Living The Dream
Joined: 28 Jan 2002 Posts: 8055 | TRs | Pics Location: Freeland, Wa |
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sarbar
Living The Dream
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Wed Jul 22, 2015 8:09 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 Member
Joined: 06 Jan 2004 Posts: 3723 | TRs | Pics Location: Spokane Valley |
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Spotly
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Sun Aug 02, 2015 1:09 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
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Treehugger5 Member
Joined: 23 Sep 2012 Posts: 407 | TRs | Pics Location: Spokane, WA |
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!
Elrond's Rocket of Rivendell~ hiker and runner extraordinaire
Elrond's Rocket of Rivendell~ hiker and runner extraordinaire
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Forest_Bather HikingMama
Joined: 24 Feb 2017 Posts: 14 | TRs | Pics Location: Where the Mountains meet the Ocean |
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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Randito Snarky Member
Joined: 27 Jul 2008 Posts: 9513 | TRs | Pics Location: Bellevue at the moment. |
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Randito
Snarky Member
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Wed Mar 22, 2017 4:08 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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