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Dehydrated Italian Ground Beef
1 pound lean ground beef ( I use 95% lean or better)
Italian spices
Garlic salt
Dried minced onion
Fry the ground beef over medium, adding spices to taste.
Do not over cook as it will not hydrate properly.
For most recipes, I then place the meat in a food processor and chop very fine, this
allows for quicker and better hydration.
Then I place the meat in the dehydrator on the plastic fruit leather inserts or wax
paper.
I dry the meat on high (135 degrees) for 8 to 10 hours. It should feel hard when done.
This will keep for many months in a fridge or freezer and 4 to 6 weeks at room
temperature.
1 pound lean ground beef ( I use 95% lean or better)
Italian spices
Garlic salt
Dried minced onion
Fry the ground beef over medium, adding spices to taste.
Do not over cook as it will not hydrate properly.
For most recipes, I then place the meat in a food processor and chop very fine, this
allows for quicker and better hydration.
Then I place the meat in the dehydrator on the plastic fruit leather inserts or wax
paper.
I dry the meat on high (135 degrees) for 8 to 10 hours. It should feel hard when done.
This will keep for many months in a fridge or freezer and 4 to 6 weeks at room
temperature.