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Boundary Waters Quetico Forum
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unmasked1515
member (13)member
 
02/17/2016 06:31PM
Does anyone have any experience with drying hamburger or type ground beef. I need to know how much weight is lost when you dry it from its original state. I know this is a shot in the dark but any help would be appreciated.
 
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billconner
distinguished member(7272)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
 
02/17/2016 06:46PM
There is a lot here on that subject. I'd guess it's about 25% of its weight before dehydration. Someone here will have measured it.
 
unmasked1515
member (13)member
 
02/17/2016 07:35PM
Also it would be great if you could tell me how much weight is lost with dehydrated veggies. Thanks so much!
 
02/17/2016 08:20PM
18 ounces of 95% lean ground beef, dried to 8 ounces, last time I dried some.

butthead
 
billconner
distinguished member(7272)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
 
02/18/2016 06:38AM
Trust butthead. It seems like greater reduction. Msy be in volume.
 
OldFingers57
distinguished member(5012)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
 
02/18/2016 07:18AM
Why do you need to know the lose in weight?
 
02/18/2016 07:38AM
Consider the lean percentage for purchasing ground beef or sausage. Leaner means less weight loss in drying process and a better result. Find the leanest either on the label, or as with pork sausage, home trials.
If you don't mind a bit extra effort, purchase very lean (or trim at home), sirloin steak. Run thru a food processor or hand dice, to a hamburger like consistency, works great with venison cuts.

Unmasked1515, if you are asking to determine how done the drying process is, you are better off using time and consistency. I oven dry for 5 hours at 175/190 degrees, resulting in "Grape Nuts" cereal like consistency/feel.

butthead

 
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