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By Ken Jensen
 Adding chicken/beef stock adds more flavor
 Small pieces rehydrate more evenly
 Choose Choice/Tender Cuts to reduce toughness
 Less Fat – Fat goes rancid
 Cut into small pieces
 Cook it – thoroughl...
 Dehydrate ingredients
 Freeze the ingredients you are not ready to use
until you can make meals
 Take it out and let i...
 When vacuuming, use O2 absorbers
 3-mil bag
 Ground Beef
 Sliced Ham
 Shrimp
 Tuna
 Crab
 Chicken
 Called gravel by backpackers – doesn’t rehydrate well
 Add breadcrumbs to the raw meat – allows liquid to
penetrate it ...
 Sliced 1/16 in thick
 Slice into Strips of ¾-1”
 Dry at 145F for about 6 hrs
 Blot oil every couple hours while dryin...
 Frozen/Precooked/Peeled
 Thaw in refrigerator or cold water
 Slice into small pieces
 Dehydrate at 145F for about 6hr...
 Solid white tuna in water
 Drain water
 spread evenly on tray
 Dry at 145F about 6 hrs
 It will be crispy (yes it st...
 Imitation crab
 Pull apart into small
pieces
 Dry at 145F about 6 hrs
 Great for Chicken Salad
 Low Fat Canned Chicken
(looks like tuna can)
rehydrates best or pressure
cook your own
 Drain...
 Press Cook a Potato
◦ Peel and cube 4 oz potato
◦ 1 ¼ cups fat-free chicken broth
◦ ½ tsp salt
◦ Heat until salt dissolv...
 Temperature
 Light
 Oxygen
 Moisture
 Use a good quality vacuum sealer with 3-mil
plastic sealing bags
 I haven’t tried this, but heard you could use a
brake...
 Iron pellets in a plastic jacket
 Absorbs most of oxygen, leaving nitrogen (inert gas)
 300cc absorber per gallon of p...
 Mason Jars
◦ Airtight and you
can see the food
◦ You can use
vacuum sealer
attachments to
remove most air
116: Dehydrating and Vacuum Sealing Meat
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116: Dehydrating and Vacuum Sealing Meat

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Store your meat for years without problems. Dehydrate and vacuum seal your meat, to create one of the best methods of storage possible in your kitchen.

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116: Dehydrating and Vacuum Sealing Meat

  1. 1. By Ken Jensen
  2. 2.  Adding chicken/beef stock adds more flavor  Small pieces rehydrate more evenly
  3. 3.  Choose Choice/Tender Cuts to reduce toughness  Less Fat – Fat goes rancid  Cut into small pieces  Cook it – thoroughly Drying makes it easy to set up meals  Dehydrate all ingredients  Add all of your ingredients  Make meals and vacuum seal it. Freeze until you want to go hiking.  This is great for hiking meals for overnight or multi-week hikes.  Designed for use for month long hikes.
  4. 4.  Dehydrate ingredients  Freeze the ingredients you are not ready to use until you can make meals  Take it out and let it sit to return to room temp before opening (condensation)  At room temp – you can open it  Make meals and re-vacuum seal it. Freeze if desired.  Meals preserved this way have been good up to 8 months after packaging them
  5. 5.  When vacuuming, use O2 absorbers  3-mil bag
  6. 6.  Ground Beef  Sliced Ham  Shrimp  Tuna  Crab  Chicken
  7. 7.  Called gravel by backpackers – doesn’t rehydrate well  Add breadcrumbs to the raw meat – allows liquid to penetrate it better ◦ Turns out tender every time  Only use lean ground beef with fat below 15% ◦ Lower is better ◦ Usually labeled as ground round ◦ Grass-fed beef is usually 7-10%  Prepare it ◦ Each pound, ½ cup bread crumbs (can make ◦ them yourself) ◦ brown over medium heat, fully cooked ◦ blot with papertowels while cooking ◦ press between papertowels after– remove oil ◦ Dehydrate at 145F on sheets until hard ◦ If drying for long term storage, no bread crumbs (soaks fat)
  8. 8.  Sliced 1/16 in thick  Slice into Strips of ¾-1”  Dry at 145F for about 6 hrs  Blot oil every couple hours while drying  Usually chewy when hydrated ◦ Boil 2 mins to help soften it up
  9. 9.  Frozen/Precooked/Peeled  Thaw in refrigerator or cold water  Slice into small pieces  Dehydrate at 145F for about 6hrs  No moisture remaining when cut
  10. 10.  Solid white tuna in water  Drain water  spread evenly on tray  Dry at 145F about 6 hrs  It will be crispy (yes it stinks!)
  11. 11.  Imitation crab  Pull apart into small pieces  Dry at 145F about 6 hrs
  12. 12.  Great for Chicken Salad  Low Fat Canned Chicken (looks like tuna can) rehydrates best or pressure cook your own  Drain can  Rinse fat away with HOT water  Pull chunks apart to smaller pieces  Dry at 145F about 8 hrs
  13. 13.  Press Cook a Potato ◦ Peel and cube 4 oz potato ◦ 1 ¼ cups fat-free chicken broth ◦ ½ tsp salt ◦ Heat until salt dissolves ◦ Press cook high for 3 min, then set aside but don’t release pressure  Cut and Tenderize the crap out of 1 lb the chicken  Mash potato  Add chicken and any other veggies you want for flavor  Add lemon juice from one lemon slice  Press cook for 10 minutes  Don’t release, let it release on its own  Dehydrate at 145F till dry, about 4-6 hrs
  14. 14.  Temperature  Light  Oxygen  Moisture
  15. 15.  Use a good quality vacuum sealer with 3-mil plastic sealing bags  I haven’t tried this, but heard you could use a brake bleeder from harbor freight to seal your jars when there is no electricity.  Any long term storage should be below 5% moisture. It will easily snap and won’t stick together.
  16. 16.  Iron pellets in a plastic jacket  Absorbs most of oxygen, leaving nitrogen (inert gas)  300cc absorber per gallon of product  Not same as desiccant. That is for moisture. Moisture  Careful to remove ALL moisture – Botulism  Moisture content = Initial weight of food - dry weight of food / dry weight of food X 100%  Heat kills botulism  Botulism isn’t a concern on truly acidic foods, so 30% moisture on oranges and tomatoes isn’t a problem.  30% on Meat would be a major problem  Most fruits should be dehydrated to 20%, whereas veggies to 5% moisture  Use desiccants if you would like to continue to remove moisture ◦ Again not the same as an oxygen absorber
  17. 17.  Mason Jars ◦ Airtight and you can see the food ◦ You can use vacuum sealer attachments to remove most air

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