DEHYDRATING GROUND BEEF

  • Backpackers often call dehydrated ground beef “gravel” because it doesn’t rehydrate well.
  • Use only lean or extra lean ground beef with fat content in the 7% to 15% range. (often labeled Ground Round)
  • Sprinkle ½ cup of finely ground breadcrumbs over the meat before cooking it. Work the breadcrumbs into the raw meat.
  • Break the meat into small pieces and cook in a frying pan over medium high heat until lightly browned and fully cooked, stirring continuously.
  • Remove from heat and squeeze between paper towels to remove moisture.
  • Blot off the fat from the meat with paper towels after cooking and a couple of times while it dries.
  • Spread small pieces of ground beef on dehydrator trays covered with parchment paper or the fruit leather inserts that go with your dehydrator.
  • Dry at 145° for approximately six hours. Ground beef will be hard when dry.
  • Once or twice during the drying process, move the meat around and squeeze with a paper towel to remove oil. Wipe any oil off the non-stick sheets. Break any pieces of meat that are drying slower than the rest in half.

Yield: 1 pound dehydrate to 2 ½ cups

Note: If you are drying ground beef for long-term storage over one year, omit the breadcrumbs. The breadcrumbs retain some of the fat from the meat. The dehydrated beef will not rehydrate as well but can be added to soups that simmer longer than a backpacking meal.

Serving Suggestion:

Calories (1/2 cup): 230