Let me start by giving the background for this project. Every summer a group of us goes on a week long canoe trip in Northern Saskatchewan. Its pack everything in everything out. We have been doing it long enough that we pretty much have the food down. We usually bring a frozen carton of milk that can keep some meat frozen for the first couple of days but by day 4 on its pretty much just fish for meat. We thought we would try dehydrated spaghetti sauce as it should keep for several days at room temperature.
After reading up on the topic of dehydrating hamburger I got some pointers from different places and was ready to try it. I started with about a 3 lbs deer roast and trimmed it down so there wasn't an ounce of fat on the entire thing. It got ground down without the pork fat that is usually added. I browned it and when it was done ran hot water through it to wash away any remaining fat. For other ingredients I added about a head of garlic, (because there is no such thing as too much garlic
) some spices, and a jar of bought pasta sauce. I cooked it in the pan until it was fairly dry and I had to really watch it to prevent it from burning.
I put in in the dehydrator for about 7-8 hours at about 140F. I used the solid trays (used for runnier stuff) as oppose to the slatted trays (for stuff like jerky). After 2 hours I took it all out and mixed it up again and made it lay nicer.
It is now done and in the freezer. When I plan for it I'll take it out and let it sit at room temperature for 2 or 3 days and rehydrate it. I believe the rehydration plan will be to soak it in enough water for 20 minutes and then cook it.
I'll let you know how it turns out. Let me know what you think or if you have experience with this please give pointers for rehydration.
After reading up on the topic of dehydrating hamburger I got some pointers from different places and was ready to try it. I started with about a 3 lbs deer roast and trimmed it down so there wasn't an ounce of fat on the entire thing. It got ground down without the pork fat that is usually added. I browned it and when it was done ran hot water through it to wash away any remaining fat. For other ingredients I added about a head of garlic, (because there is no such thing as too much garlic
) some spices, and a jar of bought pasta sauce. I cooked it in the pan until it was fairly dry and I had to really watch it to prevent it from burning.I put in in the dehydrator for about 7-8 hours at about 140F. I used the solid trays (used for runnier stuff) as oppose to the slatted trays (for stuff like jerky). After 2 hours I took it all out and mixed it up again and made it lay nicer.
It is now done and in the freezer. When I plan for it I'll take it out and let it sit at room temperature for 2 or 3 days and rehydrate it. I believe the rehydration plan will be to soak it in enough water for 20 minutes and then cook it.
I'll let you know how it turns out. Let me know what you think or if you have experience with this please give pointers for rehydration.
