Food Dehydrating Meat

nomifyle

nomifyle

TB Fanatic
So I watched this video and said why not,

View: https://www.youtube.com/watch?v=WhwiQrP9S4w&t=558s


I cooked four pounds of ground venison (I don't use ground beef). And did all the things she said, cooked, drained, washed and washed again. Heidi said 115 degrees but I have and excaliber and used higher heat. I left it on over night and its dry as a bone, now in vacuum sealed jars. I put the meat on fruit roll up sheets and placed the mesh sheets on top, so nothing went flying.

Since I have a lot of ground pork in the freezer I'm wondering if I can dehydrate it. I'm hesitant because pork has so much fat, but I could drain well, rinse with hot water, drain and do it couple of times. But I don't know,maybe.

God is good all the time,

Judy
 
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moldy

Veteran Member
I have not; just ground beef, roast beef, chicken and turkey. And ham. You want it to be as lean as possible and rinse well. I have only FD cooked meat, not raw.
 
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summerthyme

Administrator
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Have you tried the finished product yet? I wouldn't do a bunch unless you *and* your hubby both find it to be an acceptable replacement for fresh/frozen ground meat. Some people will, but many don't...

Summerthyme
 
nomifyle

nomifyle

TB Fanatic
summerthyme said:
Have you tried the finished product yet? I wouldn't do a bunch unless you *and* your hubby both find it to be an acceptable replacement for fresh/frozen ground meat. Some people will, but many don't...

Summerthyme
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No I haven't tried it yet, but I will soon. I'm not as picky on things like that as some people are.
hiwall said:
Instead of just rinsing in hot water, you can boil it. Removes more of the fat.
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I did boil it also and kept the water that I drained off of it to pour over the dog's food. I think boiling the ground pork, washing and rinsing I should be able to get rid of the fat.

God is good all the time.
 
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mecoastie

Veteran Member
hiwall said:
Try it. They are often called "beef rocks" or "beef pebbles" for a reason.
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This. I made some years ago and it was pretty bad. We couldnt find a recipe that rehydrated it well. We always ended up with crunchies. And crunch think a grapenut on steroids. Not quite the bite on a piece of steel shot hard but close. Given the option I would pressure can meat over dehydrate.
 
buttie

buttie

Veteran Member
I have been making jerky on our Green Mountain pellet grill just salt pepper and delicious Wine Infused Oak BBQ pellets. Wow! The only problem is it gets eaten so fast I can't store it. Shameless plug my company Wine Country BBQ makes the pellets.
 
Millwright

Millwright

Knuckle Dragger
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Pork loins are leaner than most beef.

I find them pretty dry to cook with.

Are you grinding your own?
 
nomifyle

nomifyle

TB Fanatic
Millwright said:
Pork loins are leaner than most beef.

I find them pretty dry to cook with.

Are you grinding your own?
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We get our pigs ground. Two wild pigs in the freezer last years, so lots of ground pork. In the past we've had sausage seasoning added to it but last year no spices.

God is good all the time.

Judy
 
Charmer153

Charmer153

Contributing Member
I use to make jerky a lot, and I never even thought about cooking the meat first. In fact, when I asked about it, I was told that cooked meat can not be dehydrated for some reason. Something to do with the surface of the meat being seared(sealed) and not letting the moisture(water) out.
Now I see this video, and she is saying to not only cook it, but also to get all the grease out of it.
Now I am confused.
 
nomifyle

nomifyle

TB Fanatic
Charmer153 said:
I use to make jerky a lot, and I never even thought about cooking the meat first. In fact, when I asked about it, I was told that cooked meat can not be dehydrated for some reason. Something to do with the surface of the meat being seared(sealed) and not letting the moisture(water) out.
Now I see this video, and she is saying to not only cook it, but also to get all the grease out of it.
Now I am confused.
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The lady in the video is a wealth of knowledge and I trust her recommendations.

God is good, all the time

Judy
 
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moldy

Veteran Member
The unspiced ground pork would be nice to have for casserole dishes. I have a great recipe for lemongrass pork over spaghetti squash with peanut sauce. I can't wait to make it when my squash are ripe!!
 
nomifyle

nomifyle

TB Fanatic
moldy said:
The unspiced ground pork would be nice to have for casserole dishes. I have a great recipe for lemongrass pork over spaghetti squash with peanut sauce. I can't wait to make it when my squash are ripe!!
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I remember buying ground pork at the grocery store years ago. DH is sensitive to spicey foods and the spiced ground pork , called sausage, is almost too much for him.

God is good all the time,

Judy
 
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