DIY meals (meat dehydration)

Joined
Jul 16, 2016
Messages
386
Anyone have any insight on dehydrating your own meats for diy meals?


Sent from my iPhone using Tapatalk
 
Joined
Apr 18, 2019
Messages
1,648
Oh, and try to get the leanest sausage and beef you can or blot and drain as much fat as you can.
 

KBC

WKR
Joined
Mar 8, 2017
Messages
763
Location
BC
I mixed bread crumbs with ground white tail and it rehydrated really well. I couldn't tell you how much bread crumbs, maybe a cup max for the two pounds of meat I did?
 

Backyard

WKR
Joined
Jan 24, 2014
Messages
703
Location
Minnesnowta
Ground works best. When cooking it before, try to get it down to smaller pieces. It dehydrates and rehydrates quicker. I like to drain as much liquid/fat off as possible then blot with a paper towel. Then I spread it out on a cookie sheet and toss it in the freezer the cool off before putting on the dehydrator racks. Follow the instructions from your dehydrator for ground meat.
I like to bring sausage for some meals also but there is a lot of fat in sausage so it can get rancid after a while of non refrigerated storage. I freeze those portions after drying until Im ready to pack for a trip.
As with anything I dry, I always weigh before and after so I know how much water will be needed to rehydrate. Works out perfectly.
I dont use bread crumbs. Dont know why you would. But if it works, go for it.
Good luck!


Sent from my iPhone using Tapatalk
 
OP
H
Joined
Jul 16, 2016
Messages
386
I have some wild turkey breast I may ground, thought?


Sent from my iPhone using Tapatalk
 
OP
H
Joined
Jul 16, 2016
Messages
386
If I ground the turkey would it rehydrate better?


Sent from my iPhone using Tapatalk
 

Titan_Bow

WKR
Joined
Dec 10, 2015
Messages
1,118
Location
Colorado
I do all my own meals, I really don’t do much too differently from the things we would normally eat and cook, except for cutting things smaller and more uniformed pieces. Ground meats do work best, but I’ve done elk stew and braised shanks and both dehydrated ok. Chili Mac with ground venison is probably my favorite.


Sent from my iPhone using Tapatalk
 
Joined
Apr 18, 2019
Messages
1,648
If I ground the turkey would it rehydrate better?


Sent from my iPhone using Tapatalk

Store bought ground turkey rehydrates decently with bread crumbs. I’ve done that with my jambalaya and a shit ton of creole seasoning to replace andouille sausage for longer shelf life.
 
Joined
May 5, 2019
Messages
3
Location
Lincoln, NE
I’d check out the Hunt Backcountry Podcast Episode 126: Do-It-Yourself Dehydrated Meals. Lots of good information regarding successfully preparing your own dehydrated meals.
 
Joined
Aug 16, 2019
Messages
397
I do all my own meals, I really don’t do much too differently from the things we would normally eat and cook, except for cutting things smaller and more uniformed pieces. Ground meats do work best, but I’ve done elk stew and braised shanks and both dehydrated ok. Chili Mac with ground venison is probably my favorite.


Sent from my iPhone using Tapatalk

This^

I do all my own for the most part too. Chop things small and dehydrate long enough to get everything dehydrated. Dont overthink it and you will love it. I have a bunch of things I like, but making my own breakfasts sealed the deal bigtime for me.
 

Titan_Bow

WKR
Joined
Dec 10, 2015
Messages
1,118
Location
Colorado
Actually did some meals tonight. Finished up a batch of elk chili Mac and then did a paella with chicken, chorizo, antelope heart and deer tongue! Like I said earlier, the key is cutting things a little smaller and uniformed. I put down a piece of parchment paper then smash it out as flat as possible

93904156783ebfca408f5c0554b3267b.jpg

249bdc618967a62ce1c795519e58c150.jpg

f4689e9a6ea5eb6647ea4e0cbfdacabf.jpg

b148d924f1994f0dd31be50b9f57da65.jpg

b4357068f43c660e477a457ef3dadf26.jpg



Sent from my iPhone using Tapatalk
 
Joined
Aug 16, 2019
Messages
397
Actually did some meals tonight. Finished up a batch of elk chili Mac and then did a paella with chicken, chorizo, antelope heart and deer tongue! Like I said earlier, the key is cutting things a little smaller and uniformed. I put down a piece of parchment paper then smash it out as flat as possible

93904156783ebfca408f5c0554b3267b.jpg

249bdc618967a62ce1c795519e58c150.jpg

f4689e9a6ea5eb6647ea4e0cbfdacabf.jpg

b148d924f1994f0dd31be50b9f57da65.jpg

b4357068f43c660e477a457ef3dadf26.jpg



Sent from my iPhone using Tapatalk

Looks pretty familiar! Finished my last shrimp and mallard gumbo and last antelope barbacoa dirty rice on my last scouting trip... can't wait for the end of the month.
 
Top