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Dehydrate Your Left-Overs!
Dehydrating meat that is pre-cooked and pre-sliced makes this task easy – we have the perfect way for dehydrating meat safely! Are you ready to make lots of great stews and soups!?
Meats are the building block of proteins for the body, and it’s so easy to have your own dehydrated meats on hand.
Fastest and Easiest Way to Dehydrate Meat:
Use Pre-Cooked Meats!
Meats can be preserved by smoke, freeze-dried, or cured by salt. But we’re all about the ‘easy’ here as in ‘easy’-food-dehydrating! For example, when preparing chicken for the family dinner, put some extra chicken in the cooking pot and save it to dehydrate later on!
Or as my brother says:
“I’m saving it for Ron” – “late. R on” . (I can hear you groaning!)
So let’s get some cooked meat dehydrated NOW before inflation hits big time – and meat prices start escalating (even more than they already have . )
Use Stock To Add Flavor
Check out our “re-hydrating” page – and consider using chicken/beef stock when re-hydrating meat! Adds more flavor, that’s for sure!
Dehydrate Your Leftover Meats!
Important: While vegetables re-hydrate very well, I cannot say the same for meats.
You may experience a more chewy texture than you’d like . but it’s better than not having any meat available at all, that is, unless you are a vegetarian.
Feel free to experiment with longer re-hydrating times for less-chewy meat!
What’s The Ideal Temperature
for Dehydrating Meat?
Cooked meats are best dehydrated at 160°F – but please consult your food dehydrator’s owners manual for their specific instructions.
Preparation for Dehydrating Your Cooked Meats
Your meat is already cooked, so that’s one step saved – so no further preparation is necessary for dehydrating meat this way.
The best meats to use are choice cuts – the tender cuts – so they won’t be chewy or tough. The less fat on the meat, the better as it’s the fat in meat that causes the meat to go rancid.
Learn which beef cuts are best for dehydrating at TheMeatSource. This site has tons of great info. on how to cook meats properly!
Dehydrated meats are perfect to use in stews, soups, or in a Beef Stroganoff for example. (Recipe link just below).
Make sure the meat pieces are SMALL so they re-hydrate more evenly.
Vacuum sealed dehydrated cooked meats can last up to 2 to 3 weeks at room temperature.
Store in Refrigerator or Freezer
Until Ready to Use
To maintain the quality of dehydrated meats, please refrigerate or store in the freezer until ready to use. Dehydrated meats will stay fresh for up to six months in the freezer – without freezer burn!
Check out some of our recipes like Beef Stew, Chicken Soups, and much more!
Great Tips From Easy Food Dehydrating Visitors:
One of our site visitors, Paul Bee, wants to add this:
Get Lean Roast Beef, 1/16″ thick!
“Go to the deli counter and get lean roast beef, turkey, or chicken and have them slice it about 1/16 inch thick. When you get home, slice it into strips and dehydrate. I use it for a quick snack or when camping. As mentioned by Susan, freeze it until you are ready to use within the time limit. Vacuum sealing keeps moisture from getting to the jerky.”
– Thanks, Paul, for writing in!
Sarah in Australia wanted us to know this about canned chicken:
Get Low-Fat Canned Chicken
“I do a lot of dehydrating for long hiking trips, and have found that the canned chicken (that looks like canned tuna) in the supermarket (yes sounds gross) is the only chicken I’ve been able to dehydrate that re-hydrates exactly like it was prior. Taste and texture on re-hydration is perfect for chicken, just remember to buy the low fat canned chicken”.
Hi Sarah – that’s really great to know! I actually have been known to use the ‘canned chicken’ in soups and chicken salad! 🙂 And yes, the low-fat stops rancidity when storing “long-term”. Thanks so much for posting!
You Might Like These .
Dehydrating Chicken – Sliced Pre-Cooked Chicken Breast
Dehydrating Chicken – It’s E-A-S-Y when you use pre-cooked, pre-sliced chicken breast! More info right here.
Dehydrating Turkey – Sliced Pre-Cooked Turkey
Dehydrating Turkey – It’s E-A-S-Y when you use pre-cooked, pre-sliced turkey meat! Check it out .
Dehydrating Beef – Sliced Pre-Cooked Roast Beef
Dehydrating Beef – So Simple when you use pre-cooked, pre-sliced roast beef! Check this out .
Dried meat is light in weight and rich in protein, making it an important staple for hikers, paddlers and other outdoor enthusiasts to take in their food packs. It provides us with energy, play a vital role in metabolism process, help repair body tissues (skin, bones, muscles) and boost the immune system. Meat also is rich in minerals (iron, zinc, magnesium) and vitamins (E, B).
What meat can be dried?
You can dry any raw meat (beef, poultry,game) or canned. However, each type of meat requires different pre-treatment.
How to make beef jerky
Choose a lean cut of meat in excellent condition. Remove skin and bones (for poultry).
Trim the visible fat off and throw out any filmy membrane tissue. It’s very important to trim meat well. Remember that fat doesn’t dry and can later turn rancid.
Cut into thin strips or slices, about 1/4 inch (6mm).
Marinate for 6–12 hours in the refrigerator.
Pre-cook meat by either roasting or steaming them to get an inner temperature 160–165F/71–74C. This step assures that any bacteria present will be destroyed before drying.
Rinse off and spread on dehydrator trays.
Dehydrate at 145F/63C temperature for 4–6 hours until hard and no moisture pockets available. Meat should be dry-leathery or partly brittle when done.
Put into vacuum-sealed containers, glass jars or zip lock bags.
Store in a dry, dark place at room temperature for two months.
How to dehydrate ground beef and turkey
Choose the leanest meat available. Put it in a skillet, break into fine pieces and cook until no pink meat remains.
Transfer meat into a colander to drain the fat. Rinse with hot, boiled water. Season to taste and leave to cool.
Spread cooked ground meat on dehydrator trays, covered with non-stick sheets or parchment paper.
Dehydrate at 145F/63C for 4 to 6 hours until completely dry and brittle. Blot off any fat with paper towel once or twice while drying.
Put into vacuum-sealed containers, glass jars or zip lock bags.
Store in a dry, dark place at room temperature for two months. Vacuum-seal or freeze for a longer shelf life.
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Dehydrating foods makes them lighter and easier to store. They will take up less space and be less likely to spoil than fresh foods. Foods can be dehydrated with the intention of rehydrating them later or with the intention of eating them in dried form. A wide variety of foods is suited for this type of treatment, including fruits, vegetables, meats and even main dishes that you cook at home.
When dehydrating fruits, you want to soak them first in a solution that will limit bacteria and keep the fruit from becoming too dark. You can use a citric acid solution or a mix of half lemon juice and half water. Commonly dried fruits include apples, grapes, plums, pineapple, pears, figs, apricots, berries, bananas, cherries and peaches, although you can dry other fruits, like melons, as well. You can also spread pureed fruits on trays and dehydrate the puree into fruit leather. Dried fruits can be added to salads, trail mix, granola or main dishes or reconstituted and used in fruit desserts like cobblers and crisps. Once dehydrated, fruits will be leathery in texture but still pliable.
Most vegetables, with the exception of onions, mushrooms and tomatoes, should be blanched briefly before being dehydrated to limit discoloration and the risk of food-borne illnesses. You can dehydrate tomatoes, carrots, beets, greens, beans, squash, onions, peas, celery, corn, pumpkin and broccoli with good results. When they are finished, they will be brittle and hard. You can eat the dried vegetables like veggie chips or use them in main dishes like soups and stews.
You can dehydrate meat to form jerky, but it is best to use lean meat that is precooked to limit the risk of food-borne illnesses. Some people also make snacks by dehydrating bagels or teaspoonfuls of yogurt. Backpackers will save space by dehydrating stews or other precooked meals, then rehydrating them while on the trail. Just cut everything into very small pieces before cooking so the meal dehydrates more quickly and evenly.
While dehydrated food can be delicious, you will lose some of the nutrients in these foods compared to fresh food. In particular, the B vitamins and vitamin C are sensitive to loss during the pretreatment and dehydrating, as they are water-soluble and sensitive to heat. Condition dehydrated fruits and vegetables by keeping the batches in a large container for a few days and mixing them up regularly to spread any moisture out evenly, and store all dehydrated foods in a tightly closed container in a place that is cool, dry and dark.
Based in Massachusetts, Jessica Bruso has been writing since 2008. She holds a master of science degree in food policy and applied nutrition and a bachelor of arts degree in international relations, both from Tufts University.
Dehydrating or drying-out of food items is an impeccable technique to preserve foods which are more effortlessly put in storage than the canned products. You may consume these foods during the meals or can also take them with you on hiking or camping. With an invention of a food dehydrator now our life has become easier as the conventional method of drying out the foods was a moderately time -taken job.
In a food dehydrator, you can easily dehydrate numerous varieties of food items like fruits, vegetables, herbs, spices, flowers, etc. The fruit that is dehydrated in this appliance is much reasonable than the preserved food that is available in the market.
In fact, these homemade foods are more healthy and nutritious as no additives or preservatives are used while the preparation.
List of Things to Dehydrate in a Dehydrator
The list of foods that can be dehydrated in a food dehydrator is endless, but below are some of the common food items that you can simply dry out in a food dehydrator:
1. Homemade Banana Chips
This is one of the easiest and common food items that can be dehydrated in a food dehydrator. You can prepare it by setting it to the desired temperature. These chips can be stored in an airtight or sealed container for the longer duration.
2. Apple Fruit Leather
You can also make the apple fruit leather in a food dehydrator. This is one of the tastiest foodstuffs that are liked by all age group people. You just need apples for this and can also spread some natural cinnamon over it to enhance its delicious taste more.
3. Crunchy Orange Chips
If you are a big fan of chips then you must like these crunchy orange chips. When you prepare this food in a dehydrator, it’s salty delightfulness will not allow you to keep away from the aroma of deliciousness. It tastes quite different from the other types of chips.
4. Popcorn made from cauliflower
It is quite obvious that most of us does not like cauliflower as a vegetable but have you ever taste the popcorn made up of cauliflower? It tastes marvelous. This is one of the innovative food items that are prepared by dehydrating pieces of cauliflower in the trays of a dehydrator. It is also an addicting recipe that you wish to make again and again for your family.
5. Dry Tomatoes
The tomatoes that are dried in the sun have been one of the oldest food items that we have heard. But now, you can dehydrate tomatoes in a food dehydrator quite easily. The dried tomatoes can be used in fruit salads, Italian pasta, and you can also take it with you while going out on a camp or a trip.
6. Zucchini Chips
You can make zucchini chips at your home very easily. You just have to dehydrate it at 135 degrees in the food dehydrator and after that, by sprinkling some salt and pepper over it, you can serve it to your family members. It normally takes 5 to 6 hours to prepare this food item.
7. Dehydrated Salmon Jerky
The next name in the list is of dehydrated salmon jerky. In a food dehydrator, you can make perfect salmon jerky that can accommodate maximum types of diets all over the world. It is a very good worldwide famous healthy food. You are required to dry out this food at 200 degrees for at least three hours.
8. Dehydrated Pears
A dehydrated pear is a very good fruit for the babies as it benefits a lot to their teeth. This is quite chewy to eat and not so much crispy like banana or apple chips.
9. Cheesy Chips made from kale
Kale is a kind of leaf that is enriched with valuable antioxidants like beta-carotene, quercetin, and lots of flavonoids. This also comprises of vitamin C, folate, minerals, as well as other vitamins. This vegetable also helps in reducing the stress and formation of inflammatory conditions. You just have to place this on a tray of the food dehydrator and dehydrate it at 130 degrees for around 10 to 12 hours.
10. Dehydrated Mangoes
Mango is a fruit that is liked by everyone and so are the dehydrated mangoes. You can find this food in bulk in a supermarket store also but if you want to prepare it in a healthy way then it must be done with the help of a food dehydrator. You are required to put the slices of mangoes in a food dehydrator at 130 to 135 degrees for around 10 to 12 hours. It is a perfect snack if you are going out on a vacation or a camp.
The above names are just a few to include in the endless list of foods that can be prepared with the help of a food dehydrator. These foods are not only healthy but also taste very delicious.
It becomes quite difficult to compare them with the original raw food sometimes. As people are becoming more health conscious, the trend of using a food dehydrator is also increasing. Day by day, new and innovative recipes of foods are getting invented. You can also have these healthy foods not only at your home but also at big eating places like hotels, restaurants.
However, there are some foods that cannot be dehydrated in a food dehydrator like eggs, avocados, olives, etc. because these types of foods cannot be stored for a longer period of time. It is always advisable to read all the guidelines and instructions that are provided with a food dehydrator regarding the names of foods that can be prepared in it. You can also search on the internet in case of any confusion as nowadays every kind of minute information is readily available over there.
Learn how to dehydrate food in the oven.
Dehydrating vegetables and fruits is an ideal way to reduce food packaging and make your food last. This is also practical for emergency storage and outdoor adventures. If you have a seasonal harvest, drying your fresh produce helps you store for the next season.
If you have an oven at home, you can use this kitchen appliance to dehydrate different types of foods. However, the best ones are fruits and vegetables including peaches, cherries, mushrooms, beans, and onions. So, are you ready for dehydrating foods in the oven? Just follow the tips below to start dehydrating your favorite ingredients.
How To Dehydrate Food in the Oven
Preparing foods for dehydrating
The most important factor to consider when preparing your food for drying is even thickness. When your slices are evenly thick, they will dry at uniform rate. As a result, you get equally dried foods after the dehydration process. Uneven thickness, on the other hand, may lead to spoiling during storage.
To help you achieve even thickness, it’s important to use appropriate tools. For instance, you can use a slicing device to make sure your cuts are equal in inches. Cast iron slicing device is one of the most common tools in the kitchen that has been used for two decades already and is still essential in households.
Fro dehydrating fruits such as pears and apples, this tool works more efficiently when it comes to slicing, peeling, and coring simultaneously. If you are planning to buy your own slicing device, find the product that doesn’t consist of plastic parts.
Depending on the product, peeling is sometimes unnecessary when dehydrating food. The only reason for this is that, removing the skin from your fruit helps avoid imperfections that may cause uneven cooking and poor taste. Also, if you think there are pesticides used, peeling can help eliminate the toxins.
Dehydrating foods in the oven
Oven drying slowly dehydrates food at around 140 – 200 degrees Fahrenheit (60 – 100 degrees Celsius). The oven is a good alternative if you don’t have an electric dehydrator or other means to preserve your fruits, veggies, and meat.
One of the reasons why some people don’t opt for dehydrating food in the oven is the tendency of this appliance to warm up the house. Therefore, it’s important to make sure that the oven temperature is low enough, to safely dry your food.
An oven may take at least 2 times longer than an electric dehydrator. So if you don’t mind drying in a slower method, then this is a good option for you to dehydrate your foods. Here are some helpful tips if you want to use your oven for dehydrating fruits and vegetables.
- Make sure the dial shows 140 degrees Fahrenheit or lower. You can also set the oven to “Keep Warm” to dry your food instead of cook. Check the thermostat before putting your fruits or vegetables inside the oven.
- Oven thermometers that are located beside the food often provide a more accurate reading.
- To help improve air circulation, you can leave the door open for at least 2 inches and place an electric fan near the oven to direct the heat outside.
Important things to keep in mind
Dehydrating your foods at high temperatures may kill the enzymes. However, denser foods are often capable of withstanding high temperatures so they retain the enzymes. Note that most enzymes become inactive at temperatures higher than 14o to 158 degrees Fahrenheit.
Unlike dehydrators, using the oven to dehydrate foods may take at least 8 hours. This method offers a slow process of drying which is a good factor to consider if you want a faster way to dry your harvest. However, never shortcut the time for oven drying because it will lead to case hardening wherein the outside part of the food is dried while the inside is still moist.
You don’t need to attend to your food once it’s inside the oven. That means you can do other chores while waiting for your food to dry since it’s a long process that requires more time than other drying methods. However, you can do some checking after a few hours just to make sure they are drying properly.
Ovens without adequate ventilation may need you to crack the door open a bit to avoid moisture buildup. Adjust or turn the pans after a few hours if there are hot spots in your oven to make sure the drying rate is the same. If you notice your food has shrunk and completely dry, it’s all good for cooling.
Once the food is cool, you can prepare your storage containers so you can keep it in a safe place like your kitchen cabinet. You can eat it as a snack or add to your cooking for a more delicious meal. It’s one of the most convenient ways to ensure you have what you need when you need it.
Having excess produce for your seasonal harvest can be managed with drying. It helps preserve your food so you can have it even if it’s off-season or not available in the market. Plus, dried food is more nutritious than your supermarket favorites that are mostly preserved with artificial flavors.
Aside from keeping your grocery expenses down, oven drying also provides a healthier and fun way to preserve your fruits, vegetables, and meat. So, what food are you drying today in your oven?
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Dehydrating ” data-ldtx_powertrust=”0″ data-ldtx_trust=”0″ data-ldtx_power=”0″> Dehydrating or drying foods is a perfect way to preserve foods that are more easily stored than canned varieties. This process is easy to integrate into meals or pack for hiking/camping/emergency foods. In this article, you will find a variety of dried and dehydrated recipes. While most recipes call for a dehydrator, there are other options such as the there are other options such as the oven or air drying ” data-ldtx_powertrust=”1″ data-ldtx_trust=”1″ data-ldtx_power=”1″> oven or air drying .
Use your choice of foods to make a food storage inventory that allows you to build the basics of meals that don’t need cooking. In the case of an emergency, you’ve got ready-made meals that can be reconstituted with hot water heated by your fireplace, a rocket stove , a camp range , or even a fire pit or grill in the backyard.
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Different Methods to Dehydrate Food
Before I share food dehydrating recipes, let’s talk about how to make dehydrated food. There are several ways you can dehydrate your food.
Make Dehydrated Food in the Oven
When using an oven to dehydrate the food, it usually takes around six to eight hours. If you’re in a rush, you can increase your oven’s temperature, although the food won’t dry as thoroughly or taste as flavorful.
Cut your ingredients into thin slices – around ¼ inch each, and add to the oven.
Use a Toaster Oven
Alternatively, you can use a toaster. Set your toaster oven to its lowest temperature, and keep the oven door slightly ajar. During the time your ingredients are in the oven, keep a watchful eye on them. This is the best strategy to ensure you’re left with thoroughly dehydrated food.
Dehydrate Your Food in the Sun
Another option and the most energy-efficient is to dry your food on trays in the sun. Slice your ingredients, place them on parchment paper, and leave out to dry. Depending on the temperature, this process can take several days to dry your ingredients thoroughly. Use a thin material on top of the dehydrated food to keep insects and flies away.
Use a Microwave
Finally, another process to achieve dehydrated food is with a microwave. However, to dry food this way, carefully consider the foods you use, as this process can take longer than using an oven or dehydrator.
How to Dehydrate Fruit
The best dehydrator recipes produce healthy, pleasant-tasting foods that make a great snack. To improve the taste of your dehydrated food and make the process user-friendly, focus on the preparation before dehydrating.
First, rinse your fruit with cold water – not boiling water. Once cleaned, blot the food dry using parchment paper before adding to trays. Ensure the fruit is thoroughly dry before placing in a dehydrator.
Alternatively, soak the fruit in ¼ cup lime juice and 1 cup water. As a general rule of thumb remember that the thinner you cut your fruit, the less liquid you’ll need, and the less time the fruit will take to dehydrate. Cut the fruit into thin slices. Place parchment paper onto the trays and add the fruit on top. In an average food dehydrator, fruit takes around six hours to dehydrate completely.
How do you know it’s ready?
To confirm that it’s dehydrated correctly, pinch the fruit to see if any moisture squeezes out. If moisture comes out, the fruit isn’t properly dehydrated. It’s essential that you cut your fruit evenly so that the entire batch finishes at the same time.
What Foods Can You Dehydrate?
There’s an abundance of fruits and vegetables you can dehydrate.
First, apples are a great go-to because they dry easily, and you can even achieve an added crunch if you freeze them. Strawberries will also please your taste buds, and make a great snack for in front of the TV, or for children to take to school.
Keep in mind that this fruit doesn’t maintain its sweetness once dehydrated. Blackberries make a great snack or addition to your meal as well. You can even add this fruit to your dried cereal for a healthy and delicious start to the day.
Try adding some excitement to your taste buds with pineapple. This fruit dries exceptionally well, although pineapples can lose their sweetness once dry. A way to combat this is by adding sugar once the fruit is dry.
Other dehydrated snacks
Why not take things to another level with homemade jerky? Ensure you begin with a slice of jerky with as little fat on it as possible. Not only does this make the result healthier, but ensures that the homemade jerky properly dehydrates. Play around with a new sauce to create a homemade jerky marinade recipe the whole family will love.
Dehydrating beef and other meat is an option, too. Ensure that the beef is pre-cooked before you begin to quicken the process. You don’t have to buy fresh beef to dehydrate, because you can use any leftover food from your Sunday roast dinner. Slice up the meat and add it to a dehydrator.
2 – Didn’t like it
Enjoy that sweet, fresh fall taste any time.
Nature’s health food disguised as candy, apples are chock-full of fiber, B-vitamins, potassium, iron, and a host of antioxidants. They keep for a while in cool, dark conditions, but dehydrating apples helps you hold onto those flavors for even longer. Plus, dried apples are much less likely to spoil than canned ones, and the process requires less equipment and less storage space due to their shrinkage.
When dehydrated properly, apples can last about six months in small-batch airtight containers, and they can be frozen for up to an entire year—just enough time for the next harvest to roll around. Best of all, they can be rehydrated easily for like-fresh use. Just steep your dehydrated apple slices in hot apple juice or even just water, same as you would tea, and they’re ready for snacking.
Just as easy as reconstituting your apples is drying them out in the first place. Even if you don’t have a formal dehydrator, you can still make dehydrated apple chips in the oven or in the air fryer. How long it takes to dehydrate apples varies on the method and the thickness of the slices, but the process can be as quick as 20 minutes or as low-maintenance leisurely as 12 hours.
The best apples for dehydrating don’t need much embellishment. If you want crisp dehydrated apple chips for snacking, choose tart types of apples like Granny Smith, Macintosh, Cortland, or Jonagolds. They’re lower in sugar and thus have a sharper flavor and hold their shapes well. If you prefer something to use as a topping for yogurt, oatmeal, pancakes, part of a granola mix or other breakfast treats, or just want dehydrated apple slices that you can perk back up, sweeter species are the way to go. These will shrink up a bit, but their higher sugar content will concentrate their flavor. Seek out Gala, Golden and Red Delicious, Honeycrisp, Pink Lady, and Envy apples if this is the case.
As for a dehydrated apple chips recipe, it doesn’t get any simpler than what’s in our how-to guide below. You can choose to add sugar, cinnamon, nutmeg, or allspice before you dehydrate your apple slices, or let the varietal type you choose dictate the flavor.
Dehydrating food is one the of oldest and safest forms of food preservation as long as simple, but important safety guidelines are followed. These guidelines are essential when dehydrating ground beef or other meats such as venison, bison or ground turkey. Dehydrated ground beef, also know as “Hamburger Rocks” can be stored in a vacuum-sealed container for several years.
To Dehydrate Ground Beef:
- Choose extra-lean ground beef, venison, bison or turkey.
- Cook plain ground beef (with no added fat or seasonings) until completely cooked.
- Rinse all fat off with boiling water by placing cooked beef in a colander lined with cheesecloth. This may take several rinses to make sure all fat is removed. *Removing all fat is key to safely dehydrating and storing ground beef. Pat dry to remove excess moisture, or you could use a salad spinner, or place the rinsed meat back into the pan, cleaned out of course, and cook until dry to remove any remaining moisture.
- Pre-heat dehydrator to 155-160 degrees for 30 minutes.
- Place cooked and rinsed ground beef on dehydrator trays. It is easiest to use the fruit leather sheets or parchments to avoid the small particles falling through the dehydrator screens.
- Dehydrate until completely dried, inside and out. They will resemble small pebbles. This may take 8-12 hours, depending on your dehydrator and the humidity in your home.
- Let the Hamburger Rocks cool.
- Place Hamburger Rocks into sterilized and dried canning jars to 2 inches below the rim.
- Place oxygen absorbers into the filled jars and place sterilized and dried canning jar lids and tighten, OR vacuum seal the jars with jar lid attachment. Write the date on the jar or lid.
- Store jars in a dark, cool, dry place, away from heat, extreme cold, moisture or light.
1 cup of Hamburger Rocks dehydrated equal one POUND of ground beef rehydrated
To Rehydrate Hamburger Rocks:
- Remove Hamburger Rocks from jar and place into a bowl.”
- Cover Hamburger Rocks with boiling beef broth or water.
- Cover bowl with a lid to retain steam.
- Allow Hamburger Rocks to sit until tender. Strain, season and use like cooked ground beef.
- Or, you can simply add the Hamburger Rocks to soups, stews, casseroles (with liquid), chili, sauces or broths and allow Hamburger Rocks to rehydrate while simmering.
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© 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living