116: Dehydrating and Vacuum Sealing Meat - The Prepper Podcast

Summary: Dehydrating and Vacuum Sealing Meats Question from Jimmy – from Alabama Can You Dehydrate Meats??? YES!!! Doesn’t hydrate as well as veggies They are chewier Cooked Meats – Dehydrate 135F-160F (consult manual) Don’t go below 135F Vacuum sealed, dehydrated meats are known to last up to 2-3 weeks at room temp Refrigerating or freezing will maintain quality and lasts longer Fats and proteins – broken down by O2 and Light Causes Poor Flavor and Spoilage They are perfect for stews, soups, or dishes where they are cut up such as beef tips or stroganoff Tips when Rehydrating Meats before We Go Into Detail Adding chicken/beef stock adds more flavor Small pieces rehydrate more evenly General Preparation for Dehydrating 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. If you aren’t ready to make meals 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 Place vacuum bags in Mylar bags When vacuuming, use O2 absorbers 3-mil bag <a href="http://theprepperpodcast.com/wp-content/uploads/2016/05/Best-in-Basic-in-Advanced.jpg"></a> Sign Up for FREE for the <a href="http://bestsurvivalskillstraining.com/" class="broken_link">best survival training</a> at <a href="http://bestsurvivalskillstraining.com/" class="broken_link">BESTsurvivalskillstraining.com</a> Types of Meat to Dehydrate Ground Beef Sliced Ham Shrimp Tuna Crab Chicken Dehydrating Beef <a href="http://theprepperpodcast.com/wp-content/uploads/2016/05/Dehydrating-Beef.jpg"></a> 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) Dehydrating Sliced Ham, Lean Deli Roast Beef, Turkey, Chicken 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 Dehydrating Shrimp Frozen/Precooked/Peeled Thaw in refrigerator or cold water Slice into small pieces Dehydrate at 145F for about 6hrs No moisture remaining when cut Dehydrating Tuna Solid white tuna in water Drain water spread evenly on tray Dry at 145F about 6 hrs It will be crispy (yes it stinks!)

116: Dehydrating and Vacuum Sealing Meat - The Prepper Podcast

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