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Friday, February 11, 2011

Storing Cooked, Dehydrated Hamburger

I found an interesting thread on how to cook, then dehydrate meats like hamburger, turkey, pork etc. The original thread is here.

From the thread:

"Recipe:

Fry 5lbs of ground meat. When cooked transfer to colander and rinse meat under hot water to remove fat. Place washed meat back into cleaned skillet. fry again over med/low heat stirring often until you see no more steam. Keep flame low once the rocks are browing up nicely.

Place twice cooked rocks into an oven roasting pan. Turn the oven to 200 degrees F, stirring and turning occaisionally as meat continues to dry. One to two hours should do the job. Remove from oven and check for dryness. Store in Jar or ziplock bag.

If you want to "can" the hamburger rocks for long term storage, preheat canning jars in the oven at 250, simmer lids as usual. Put the rocks into the jars while hot, then seal jars. After 15 minutes or so the jars will cool and you will hear the jar lids "pop" as they seal in place.

I love this method because there is no expensive pressure canner involved. The credit for this recipe goes to Mrs Miles from the End Times Report site. She also has a great recipe for canned butter you might like on her site."

With a dehydrator:

"I just fry line til the fat runs off, then rinse them and stick them into the dehydrator...it seesm to make them more tender that way. I also make pebbles and gravel this way...just cut the meat a bit larger.

Turkey and pork are also good like this."

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