Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Rehydrating hamburger
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hooky |
As soon as my water comes to a boil, I pull it off the fire and then pour into my freezer bag so the water is about 1/4" above the food. I try to push out the air, seal it, give it a good squish to make sure there aren't any dry spots and then let it sit for 15 min in the coozy with another quick squish while still in the coozy to mix around halfway. If there's dehydrated corn in it, I give it 20. In my case, coozy = knit stcoking cap in cold weather or a padded UPS envelope in warm weather. |
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butthead |
quote hooky: "I've never rehydrated just the burger. It's always with other ingredients. I tend to eat my dehydrated meals like a stew, so they have a little more water in them than if I was fixing them at home. That is the thing I like about my GSI solo press, doubles as a strainer/press/coozy. It really holds in heat if you use both insulated cup and press nested. butthead |
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Savage Voyageur |
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butthead |
butthead |
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marsonite |
It's too late for you probably, but adding bread crumbs to the burger before you brown it really helps the rehydration process. As to how long, I boil it and put it in a cozy for as long as I can, up to an hour. Hamburger without the bread crumbs really never totally rehydrates that well in my experience, thus the name "gravel". But it goes down just fine on a canoe trip! I know some people people start the rehydration process at lunch, though I personally am not comfortable with that from a food safety standpoint. |
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4keys |
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OldFingers57 |
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4keys |
Other recipes say 1:1. Is that one part water to one part meat- as measured before or after dehydrating? In other words, I took 2 pounds raw meat, cooked it down to 5 cups meat, then dehydrated it to just over 2 cups gravel. When rehydrating do I use 2 cups, 3 cups, or 5 cups water? And realistically how long does it take to become edible again? |
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huntfun2 |
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ManBehindThePlan |
I find measuring things in the wilderness to be too much work, especially since I don't have a full kitchen. Heck, I rarely measure at home either, and nobody complains :) |
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brux |
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Goby |
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hooky |
I'll have to take a look and see if they sell a nesting cup for the size I have. Thanks, BH. |
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HammerII |
quote 4keys: "So I have the hamburger meat dehydrated and bagged. How much water do I need to rehydrate this? Some say cover with water- just over the top, by half an inch, what? I find a good starting point to be 1 cup to 1 cup. Now and this is sort of the important part to having just a meal, or having a dinning experience in the wilds. Who said you have to use just water? I have found that just by adding a bit of simple powdered beef stock makes a huge amount of difference. Heck the best “Italian dinner” we ever had on a river bank started with gravel that we added powdered tomato to the water. A few herbs and a bit of powdered garlic oh man that was a killer meal after a long hard day. Just think about what the gravel is going to be used in and try to add a bit more flavor to bring it back to life. Simple SOS over instant potato’s grab one of those instant beef gravy packets and use that watered down a bit to bring that gravel to life. Even something as simple as a few shakes of red pepper flakes to boiling water brings smiles to the finished product. Don’t forget to play with your food, I find that if I start adding water to the gravel around midday break by dinner we’re about ready. We’ve never had a problem but we always cook the reconstituted gravel when fixing dinner. |
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Dances with Sheep |
quote huntfun2: "Ditto on adding the bread crumbs, makes a big difference." I always rinse the ground beef after cooking to get rid of excess fat. Obviously you can't rinse if you are using bread crumbs. Are there any concerns with the crumbs absorbing oil and spoiling sooner? Thanks |
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billconner |
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mirth |
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