Dehydrated Ground Beef Recipe

Dehydrated Ground Beef Recipe

November 3, 2019 0 By Jose Scott


Hey welcome to another Flarecorp Media mountain
climb preparation video. It is definitely August out. You can hear all the cicadas and God do I
hate them. Did you know cicadas actually bury themselves
in the ground for like 14 years while they grow only to come out and emerge and be super
loud and annoying. I’m sure they have a purpose in the food chain
some how, but I really don’t care for them. Anyway, this is a quick video about a dehydrated
ground beef recipe that I made. I mentioned it in the last food preparation
video and so it just shows you the recipe; at the end I have it written down or in the
description I have it written down as well. And then now that the preparation videos are
done, I’m going to start editing the actual mountain trip. You’re going to want to stick around until
the end because you’re actually going to be able to see the first sneak peak at some of
the footage from the trip at the end. I know some of you may not be interested in
mountain climbing. You want the tech stuff or the travel vlog
stuff, so while I’m working on this mountain climbing video, because I’ve been working
on this or taking video and preparing for 9, 10 months. It’s one of the most ambitious things I’ve
ever tried. So while I’m editing it, because I want to
make sure I do it right, I’m also going to put out a tech video and I realized I never
actually put out the final video of the South Dakota travel vlog. It kind of slipped my mind, so I’m going to
get that out and I may put another travel vlog out as well. So, if you want to make sure you see those,
hit the subscribe button and then, like I said, stick around to see that first footage
from the actual mountain trip. Now I am 100% stealing this ground beef recipe
from Dixie on her YouTube Channel, Homemade Wanderlust. She focuses mostly on through hiking backpacking
trips. So these are like long 6 month, 8 month stretch
backpacking trips, like the continental divide trail, the Pacific Crush Trail and the Appalachian
Trail. It’s a great channel. She has lots of good advice and I’ve been
watching a lot of it and trying to incorporate it into my own backpacking and mountain climbing
endeavors. So she put this recipe up there and I’m just
relaying it to you. I haven’t tried it myself, so I will let you
know how it re-hydrates during my trip or after my trip, so stick around for that. But this recipe for ground beef that doesn’t
taste like gravel according to her is you need to use 93% lean beef. The oil and grease is what makes the ground
beef taste kind of rancid. We’re going to try to get rid of as much of
that as we can and just leave the beef. So 1 pound and then we’re also going to use
half a cup per 1 pound of bread crumbs. These are… these are gluten free bread crumbs
because I had a gluten free guest over so they’re what I have laying around, but you
can use any normal bread crumbs you want. So we’re going to get our half a cup ready. And the reason we’re using bread crumbs is
these will help when we’re re-hydrating the meat. The water is going to get absorbed into the
bread crumbs that is mixed in with the beef and it’s going to help it seem juicer and
fluffier. So we’ll just take those bread crumbs right
in there. I’m going to add some pepper to it right now
so that way I don’t have to worry about seasoning it out on the camp grounds. I’m also going to add just a dash of salt
in there as well, but I want to make sure I leave myself the option to season it the
way I want in terms of salt or I might put in like Lawry’s Seasoning Salt or something
like that. So now you just get to work it like you’re
making meatloaf. Just minus the egg and tomato bits. Now work this as much as you can here. Break up those fibers and when we’re cooking
it and even after we’re cooking it, we’re going to continue to try and break down the
chunks as much as we can because it’s going to make it harder (*easier) to dehydrate it
successfully. We want it to be as tiny of bits of pieces
as possible. So I’ve got all the bread crumbs incorporated. So we’ll just put that in the cast iron and
get rid of these and wash our hands. Alright, so now we’re just going to cook it
down and like I said, try to break up as many pieces as we can. I didn’t add any oil to this because we’re
going to be trying to get out as much oil as we can anyway. So, you might notice that I’m futzing quite
a bit with it. Normally I don’t play with my ground beef
this much. I just let it cook more, but I’m trying to
keep breaking it down while it’s cooking. Not only that, but because we went with the
93% lean, there’s not a whole lot of oil in there and so it’s going to have a tendency
to adhere to the pan a little bit more. So by continuing to move it around I’m trying
to prevent some of the stickage so I don’t have to clean quite as much. Now I’m going to rinse this out in hot water
just to try and pull more grease off. More water, that will just evaporate away,
but that grease isn’t going to dehydrate very well so I’m going to take it over to the sink. You got to pardon the mess. This is all camping food back here that I’ve
been stockpiling. So I’m going to add a little water to help
loosen it up. Now one pro-tip to help get this crusted on
meat that’s stuck on your pan off, uh, you could scrub it with paper towel and salt,
which is my go to for scrubbing things off, but when it’s this caked on, a properly seasoned
pan you can put water on so we’re going to just fill it up with some water and then we’re
going to boil the hell out of it and that boiling process is actually going to loosen
all that stuff up. So now we’ll first rinse it with some hot
water and the hot water will help kind of loosen up that oil. Then we’re going to hit it with some cold
water so that we can go in there with our hands and break it up some more, because I
have wimpy hands. So any of these big chunks like that we want
to break up even further if we can. Try not to lose too much of it. That looks like a pretty good consistency
there. Just a couple of big chunks, but as I keep
messing around with it I’ll try to break them up a little bit more. So now I’m just blotting it with a paper towel
to try and get just a little moisture out so that way when I pour it on the trays tons
of water doesn’t come out. Of course it’s going on the floor instead,
but that’s the sacrifice for videoing. I have to squat cause this is a weird angle. Basically I’m going to put all the meat on
one tray, but then use the other trays to catch any of the little pieces that may fall
through. This has kind of a little reservoir to catch
anything anyway so we should be okay on that. You’re going to want to set this to 145°
which looks to be about right there. So now let’s load up a tray. A little bit fell through, but yeah, it looks
like my plan is working, but actually to help dehydrate a little faster I’m going to spread
this on to two trays. K, now we just fit the lid on the tall way. All that goes on there. So this is going to take about 6 hours. Along the way we’re going to come and give
it a little stir to make sure that all the pieces are properly exposed to the air. I’ll see you in 6 hours. So about midway through here, I’m just coming
and breaking up some of these little pieces. See this stuff is getting pretty dried out. The top one, most of it is still moist. This bottom one is about half dry. So it may end up taking slightly longer than
6 hours, but I will let you know. Voice over Jason here because I forgot to
turn on my microphone. Anyway, what I’m doing here is just saying
that it finished. I think it took about 7 hours, so a little
longer than needed. Actually, I may have fallen asleep and let
it go a little longer, but anyway, you can see it’s all dehydrated, even some of these
bigger chunks here. I didn’t quite get those broken up, but for
the most part it’s small pieces. And then I’m just kind of showing how much
fell through. So I’m just giving it a try. I know it’s not going to taste good, but basically
it tastes pretty much like bread crumbs, not a whole lot of flavor otherwise. So, that’s a good thing because we’re trying
to make sure it didn’t taste rancid or anything like that. It’ll be ready to mix into something so let’s
test it out on the trail next. Alright, so this is the ground beef, part
of the ground beef recipe that I made. I mixed it in with, I thought it was a soup
packet, like dehydrated soup mix or gumbo mix, but it was salsa. So I just took about half a pound of hamburger,
that recipe I made, and mixed it in with the salsa and made kind of a gumbo so if Seth
will be so kind as to point that at me and I can let you know if indeed the beef tastes
good. It needs to sit a little bit longer to keep
re-hydrating, but it’s good. Yeah, that bread crumb is really absorbing
some of the water and kind of reconstituting the meat so definitely give that recipe a
try and thank you to Homemade Wanderlust for the recipe. Well that’s going to do it for this final
mountain preparation video. I’m going to get started editing the actual
trip. I have kind of a documentary style I’m going
for so it might take me a little bit of time here, but while I’m working on that I’m going
to try and get a tech video and a travel vlog out as well because since I have a variety
of things on this channel, I want to make sure that there’s something new for each type
of fan base. So if you don’t want to miss out when I upload
a new video or when this mountain climbing trip actually comes out, go ahead and subscribe
and then click the bell icon so you get notified when I upload a new video and if you appreciated
this video, one, go check out Dixie’s video which, er channel, which I have linked in
the description down below and give this video a thumbs up. Anyway, that’s going to do it for this episode. I’m doing what I love, keep doing what you
love. Thanks for watching.