posted on Jan, 3 2013 @ 08:09 PM
I use the standard dehydrators. They aren't Excalibers, but they were free and I got two of them.
Hamburger rocks is what my dehydrating group on the dreaded social forum calls this. The process is same, fry till all fat is rendered. Rinse with hot
water or in another instruction boil some more. Then dehydrate till hard and crunchy. Duration varies per process of choice.
It was mentioned why dehydrate instead of canning the beef. Longevity, weight during storage, ease of transport during hiking camping or buggin. Also
duration of storage, canned items with ANY oils or fats will turn rancid in short order. So to have ground beef last long term, dehydrate.
Ground meats, as long as you know the content to be free of additives, are a cheaper more economical choice as far as preserving fresh.
There are other choices of preserving high proteins, we got a recipe for canned dry beans that is out of the world and can be modified to your own
preferences. They go in the canner dry with broths, spices and add ins if you want or plain to be seasoned later, and they turn out amazing! With
his permission granted here is his recipe. Now we're getting into the good stuff!
Pinto or other Dry beans
Use Dry beans,, PINTS,, 2/3 cup dry beans, add spices you wish,, add a couple Tablespoons of meat if you wish for added flavor,, top with boiling
water to 3/4 inch head space,, process for 75 mins in Pressure Canner at 10 lbs or your altitude adjustment,, QUARTS 1 cup dry beans,, 3 or 4 table
spoons meat if you wish,, add spices,, boiling water to 3/4 inch head space, process in pressure canner, for 90 mins, at 10 lbs or adjusted for your
altitude,, NOTE,, if they are to thick for your liking,, next time,, omit 1 Tablespoon of beans, do not go overboard with the meat,, it will displace
to much water the beans need to process right,