While we don’t eat much red meat in our day to day lives, ground beef has become a staple in our backpacking food bags and we use it in many of our backpacking recipes. Filling, versatile and delicious, many of our favorite back country meals have ground beef in them, and it is amazingly simple to prepare! Dehydrating ground beef is easy to do if you follow a few basic rules.
Dehydrating Ground Beef: Step by Step
1. Start by finding the most lean ground beef you can find. Our local grocery sometimes stocks 93% lean ground sirloin, but I’ve also used 91% with good results. When dehydrating ground beef, the key is using lean beef because fatty meats don’t dehydrate or rehydrate well. I like to do large batches so that I can get prepare it at one time so I tend to make 4 pounds at once.
2. Saute the ground beef on the stove until cooked through. Break into small pieces as much as possible. This makes it easier to dehydrate ground beef evenly.
3. Once the beef is cooked, drain in a colander. Using your fingers, break up any larger clumps into smaller pieces. I also take the additional step of rinsing the meat with water to ensure all the extra fat has been removed.
4. Since I would wash any seasoning I had used off in the rinsing process, at this point I make sure to season the beef well. The process of de- and re- hydrating foods tends to remove some of the flavor so I am a tad bit heavy handed with the herbs and spices I sprinkle over the cooked beef. I choose the spices based on the planned recipe- basil, oregano and garlic for pasta sauces, cumin, chili powder and pepper for chili and so on. The spices I like to use at home are the same ones I like to eat on the trail so when dehydrating ground beef, season based on your personal taste.
5. Evenly spread the ground beef on liners and place on the dehydrator tray. I do about a pound of ground beef on each tray. I use a stacking Nesco Food Dehydrator
which works great. Easy to use and super economical I am very pleased with my choice of dehydrators but there are many fancier models out there if you have the cash to spare. To line my trays I purchased several Fruit Roll Up Sheetsand Clean Screen Trays which are perfect for preventing sauces and small items from falling between the cracks on the trays. For dehydrating ground beef or any meat, I always set the temperature to the highest setting.
6. Now just leave it alone. I check it every eight hours or so but there is no exact science to it. It usually takes around 12-18 hours to dry four pounds of meat. Be aware that drying times vary depending on humidity, amount of moisture in the food you are preparing and the overall amount of food you are drying. Also, the more stacked trays you use, the longer it can take. Again, this is not an exact science. I sometimes get a batch going at night before I head to bed and don’t check it until after work the next day and have never had any problems.
7. Once it is fully dry, it will be dry and the consistency of gravel. I turn off the dehydrator and let it sit for an hour or so until it cools to room temperature to prevent any sweating before I package it. I package the ground beef into one pound (pre-dehydrated weight) sections by putting it in labeled quart size freezer bags. At this point they weigh around 4 ounces each. You won’t believe how light it feels!
Throughout the year I add to my stash of meals to take on the trail. I store my packages of dehydrated food in a chest freezer to ensure the longest shelf life possible.
Dehydrating Ground Beef: What to do at camp
When you are ready to use the ground beef in a meal, rehydrating it is super easy. Once we arrive at camp and about an hour before I will begin cooking, I add enough water to the freezer bag of meat to just cover it while I set up our tents and such. As the meat soaks up the water, I add a little more at a time until it starts to take on the texture of regular ground beef. I then place it in my cook pot over medium flame and continue to add water until it really does just look like regular cooked ground beef. Make sure you season well because like I said before, the de- and re- hydrating process does remove a lot of flavor. You can now use ground beef in any backpacking recipe you like. We love making spaghetti bolognese, chili, tacos and so on.
I have a few favorite back country camping cookbooks I will share with you. While I don’t tend to follow any recipe exactly, each of these books have given me ideas and inspiration for good trail meals.
Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry– by Laurie Ann March
Trail Food: Drying and Cooking Food for Backpacking and Paddling– by Alan Kesselheim
Mary Bell’s Complete Dehydrator Cookbook– by Mary Bell
Lipsmackin’ Backpackin’– by Christine and Tim Conners
The Ultimate Dehydrator Cookbook – by Tammy Gangloff
Recipes for Adventure: Healthy, Hearty and Homemade Backpacking Recipesby Glen McAllister
Cooking delicious food that is nutritious and filling is an important part of successful backcountry treks. For more ideas, check out some of my other favorite recipes on my Backcountry Cooking page. As always, if you have any questions about backcountry meal prep or backpacking recipes, please let me know and I’ll do my best to answer them.
Happy travels!
If you decide to make a purchase through my links, Amazon will pay me a small commission for it. This doesn’t cost you anything additional. These commissions help to keep the rest of my content free, so thank you for your support!
FAQs
Place nonstick sheets or parchment paper on trays to prevent losing small bits of beef. Spread the meat in a thin, even layer. Dry at 145°F for about 6 hours until meat is dark and dry, blotting any fat with paper towels and breaking up clumps a few times during the drying process.
How long will dehydrated ground beef last? ›
Ensure the container is fully sealed and store it in a cool, dark place, such as a pantry or refrigerator. Using this method, your meat can last for up to 2 months. It is also a good idea to put the date of dehydration on the container so you can keep track of how long you have left to consume your product.
Do you cook ground beef before dehydrating? ›
Pathogens, such as Salmonella and E. coli, may survive the drying process. The U.S. Department of Agriculture Food Safety & Inspection Service recommends cooking beef to an internal temperature of 160°F (72°C) and poultry to 165°F (74°C), before drying it in a home food dehydrator.
What meat is best to dehydrate? ›
Roasts – These are larger cuts, like the shoulder or haunch, that can be sliced thin and dehydrated to make jerky. They're lean and flavorful, making them great for dehydration. Steaks – Tender and flavorful, this cut is excellent for dehydrating and making into jerky.
Do you put raw meat in a dehydrator? ›
The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160°F and poultry to 165°F — temperatures at which bacteria are destroyed — before the dehydrating process. After drying, bacteria become much more heat resistant.
Can you dehydrate beef too long? ›
Over-dehydrated jerky loses its chewy and palatable texture. Instead of that enjoyable tug and pull, you might find yourself dealing with a brittle, crumbly piece that lacks moisture and feels like biting into a piece of hard bark. Flavor, too, takes a hit with over-dehydration.
How do you know when ground beef jerky is done dehydrating? ›
The jerky should bend and eventually break, but not snap off. If you're unable to break the jerky into two pieces, and it's still rubbery, that means it needs more time. If the jerky snaps into two pieces with bending, it's most likely over-dried. Pro Tip: Finished jerky should be like a green tree branch.
What temperature should ground beef be dehydrated? ›
Dry at 145°F/60°C or above for 4-10 hours. You aren't trying to preserve nutrients at this point, so bumping up the temperature will help this go a little faster. If necessary, pat the beef while in the dehydrator to remove any excess fat that is released. Test for dryness (crumble easily with no obvious moisture).
Can dried beef go bad? ›
As long as it has been stored properly, unopened jerky is safe to consume after the best-by date. But it won't taste as good as fresh jerky. As a general rule of thumb, commercial beef jerky is best enjoyed within 1 year.
Should you salt meat before dehydrating? ›
Salting the steak before dehydrating could help the steak retain some of its internal moisture. I primarily care about reducing external moisture, so a quick dry cure could reduce unwanted water loss. So I salted one hour before cooking.
We cut the meat (deer, squirrel, beef from the grocery store) into 1/8″ or thinner strips, douse it with some spices or hot sauce, place it on a drying rack in the sun for somewhere between eight to 16 hours, and voila-the best jerky you'll ever taste.
How to dehydrate taco meat? ›
Spread taco meat onto dehydrator trays in 2 cup servings and dry until meat is thoroughly dry. Salsa is easy to dry into leather. Run through blender and spread thinly on dehydrator trays covered with non-stick sheets or parchment paper. Dry at 135 degrees for approximately 10 hours.
How to pack meat for backpacking? ›
Discard marinade and freeze meat in a large zip-top bag. Right before your trip wrap bag of frozen meat in newspaper and place in a small cooler bag. Pack a piece of aluminum foil and a lightweight grid.
What foods can you not dehydrate? ›
Therefore, avoid drying foods like peanut butter or avocados and be sure to trim meat to remove any fat before dehydrating. While nonfat dairy products can technically be dehydrated, it's not recommended and may be associated with a higher risk of foodborne illness.
What are the disadvantages of dehydrating food? ›
Dehydrated foods have a higher calorie content by weight and can be high in sodium and sugars, depending on the food. In excess, these nutrients can cause weight gain and increase your risk of obesity, heart problems, and diabetes.
How to dehydrate meat for long term storage? ›
For Meats
- Freeze meat for 30-60 minutes.
- Slice into thin strips.
- Marinate in the fridge for 12 hours.
- Remove from marinade and dry with paper towels.
- Heat oven to 250 F.
- Bake for 4 hours, leaving the oven propped open slightly.
- Remove and allow the meat to cool for 24 hours in a dry location.
Double-bag any raw meat so it doesn't leak onto other foods; freeze ahead of time whatever you'll be eating after the first day. Put the food you'll eat first near the top. Put frozen raw meat on the bottom, where the cooler is coldest. Use a thermometer inside the cooler to check how cold it's staying.
How long do you dehydrate beef for? ›
Place in the dehydrator and cook for 3 to 6 hours at 165°F. Start checking the jerky at the 3-hour mark. Once the jerky has been cooked, remove from the dehydrator, and let cool. Store in an airtight container and enjoy.
How do you dehydrate beef without a dehydrator? ›
Place the skewers across the oven racks so that the strips hang down. Bake the meat for 10 minutes at 300°F. Then turn your oven down to the lowest temperature it can go (most home ovens go down to about 170°F). Typically beef jerky is dehydrated between 140°F and 150°F and there is some type of air circulation.
which works great. Easy to use and super economical I am very pleased with my choice of dehydrators but there are many fancier models out there if you have the cash to spare. To line my trays I purchased several Fruit Roll Up Sheets
and Clean Screen Trays which are perfect for preventing sauces and small items from falling between the cracks on the trays. For dehydrating ground beef or any meat, I always set the temperature to the highest setting.
– by Laurie Ann March
– by Alan Kesselheim
– by Mary Bell
– by Christine and Tim Conners
by Glen McAllister