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01/09/2013 01:22PM   (Thread Older Than 3 Years)
How long does it take to rehydrate ground beef or venison?
 
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01/09/2013 01:39PM  
I know that some people add water & meat in a container several hours before hand.

I usually add some boiling water and it works a lot faster. On some meals I will add the boiling water and I have cozy that I will put it in while making other parts of the meal.

Other meals I already have the hamburger in the meal and just takes a little longer.
 
01/09/2013 02:12PM  
I've done ground beef twice so far. Both times I added water to the baggie and let it start rehydrating 1 meal prior to when I wanted to use it. Each time it was for dinner, so around lunchtime I would let it start soaking and by dinner if there was any water left I'd pour off the excess.

Like KevinL said, hot water and an insulated container will reduce your rehydration time.
 
billconner
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01/09/2013 07:08PM  
quote mirth: "I've done ground beef twice so far. Both times I added water to the baggie and let it start rehydrating 1 meal prior to when I wanted to use it. Each time it was for dinner, so around lunchtime I would let it start soaking and by dinner if there was any water left I'd pour off the excess.


Like KevinL said, hot water and an insulated container will reduce your rehydration time."


Ditto - add water at lunch for dinner meal. Same for sauce, mushrooms, and other things.
 
MeatHunter
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01/09/2013 07:35PM  
Warmer water greatly speeds up the rehydration process.

Another thing when you have your ground beef/venison, mix in a bit of bread crumbs with it before cooking it. I don't know what it does or why it works, but the meat will rehydrate better/fuller when made with bread crumbs than if it were just the meat alone.
 
01/09/2013 11:15PM  
quote MeatHunter: "Warmer water greatly speeds up the rehydration process.


Another thing when you have your ground beef/venison, mix in a bit of bread crumbs with it before cooking it. I don't know what it does or why it works, but the meat will rehydrate better/fuller when made with bread crumbs than if it were just the meat alone. "



Hmmm... this gets me thinking. When I make meat loaf I add in a panade to make it tender:

This is a quote from an America's Test Kitchen article: "Starches from the bread absorb liquid from the milk to form a gel that coats and lubricates the protein molecules in the meat, much in the same way as fat, keeping them moist and preventing them from linking together to form a tough matrix. Mixing the beef and panade in a food processor helps to ensure that the starch is well dispersed so that all the meat reaps its benefits."

Your comment has me wondering if the addition of the milk/bread mixture (panade) would work for hamburger mix too.
 
MeatHunter
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01/10/2013 10:54AM  
quote luft:

Your comment has me wondering if the addition of the milk/bread mixture (panade) would work for hamburger mix too."


I can't see why not, in fact, I bet that would be even better. I use dried milk in sausage making as it acts like binder and helps retain moisture. A panade, even though it is a paste, would serve the same purpose I imagine. I won't be dehydrating anything for a few months so if you try this/experiment before I do, let me know how it worked out.
 
neutroner
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01/22/2013 07:15PM  
From the dehydrating book I use; it has you add a 1/4 cup of plain bread crumbs to each pound of cooked drained hamburger prior to dehydrating. I add boiling water to the vacuum seal bag I used about an hour before I use it. seems to work for me.
 
01/23/2013 08:49AM  
Thanks neutroner! That gives me a good recipe/ratio to work with.
 
01/26/2013 06:06AM  
20 to 30 minutes. I rehydrate browned hamburger all the time, the longer the better, but most of the time with warm or hot water, in a cozy most of the time I let it sit 20 or more minutes, sometimes, a bigger chunk will be a little tough, as it did not hydrate all the way. So thirty is much better.

Here is a shot of a LOT of rehydrated burger for Goolash
SunCatcher
 
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