BWCA Corned Beef Hash Boundary Waters BWCA Food and Recipes
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Saberboys
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04/10/2016 10:39AM   (Thread Older Than 3 Years)
Has anyone successfully dehydrated canned corned beef hash? It would make for a great breakfast in the woods, but is the fat content so high that it would go rancid?

 
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OldFingers57
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04/10/2016 11:53AM  
Well I would think it would be like sausage, as long as you cooked it and then really drained, poured boiling water over several times and blotted it with lots of paper towels to get the fat all out of and off of it, then it should be OK. I would then Vac seal after dehydrating it and store it in the freezer until I was going to take it on a trip.
You are correct in worrying about the fat content of it as that is what causes meats to go rancid.
 
OldFingers57
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04/10/2016 11:53AM  
There are also LOW FAT versions of Corned Beef Hash you could try.
 
04/11/2016 08:09AM  
Canned corned-beef hash may be fatty, but home-made isn't. Corned beef is just pickled beef. You could cut and dehydrate. Combine with dehydrated hast browns, onions, veggies of choice, egg powder and beef bouillon.
I have done hamburger hash from dried ingredients.

butthead
 
Chicagored
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04/11/2016 09:47PM  
I buy corned beef at my local supermarket deli counter and ask them to slice it very thick. I then dice it and dehydrate it, rinse it with hot water, pat it down with paper towel to remove extra fat and put it back in the dehydrator for a half hour before I vac seal it. I also bring along a carton of hungry jack hash browns and combine them at camp for delicious hash browns, adding whatever else you want to for added flavor.
 
Guest Paddler
  
04/14/2016 09:31PM  
Got any pics of the finished product? ... How much beef do you buy for this, and how many will that feed? Also, why rinse it in hot water mid-way?
 
OldFingers57
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04/15/2016 05:53AM  
You rinse it in boiling hot water to get all of the fat off of the meat. The fat is what goes rancid if left on the meat when dehydrated. So when you dehydrate any type of meat you want to get the leanest meat and rinse it well to get any fat on it off.
 
Chicagored
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04/15/2016 11:32AM  
quote : "Got any pics of the finished product? ... How much beef do you buy for this, and how many will that feed? Also, why rinse it in hot water mid-way?"


No pics. I usually will bring the equivalent of a pound for 4 people with a box of the hungry jack. Depends on how beefy you like your corn beef hash. My own practice is that I never bring anything on the trail that I haven't tried at home first to get the recipe down to the way I like it. The hungry jack potatoes that come in a milk carton container are so good, I use them at home for things like corn beef hash or to make potato pancakes.

As Oldfingers said, you rinse the dehydrated meat first to remove fat. Then I pat dry, but I put it back in the dehydrator to make sure its dry. You can do hamburger or sausage the same way.

Also, when I prepare to vacuum seal it, I put the meat in a zip lock, then I wrap some paper towel around it before I seal it. Dehydrated meat tends to have sharp edges, and if you don't wrap it with paper towel or waxed paper, it will poke through the vacuum seal bag and let air in. Air and water are the two big no no's with preparing your own food. I use paper towel because then I have it to use as a napkin.


 
outsidej
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04/15/2016 10:52PM  
Thanks for explaining guys.
 
NotLight
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04/16/2016 05:07PM  
quote : "Got any pics of the finished product? ... How much beef do you buy for this, and how many will that feed? Also, why rinse it in hot water mid-way?"


You could bring the corned beef cooked and frozen, and then use the dried hungry jack hash browns and ova easy eggs. That might give the best result, but you'd have to eat the beef on day 1 or 2.

 
outsidej
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05/19/2016 04:16PM  
Thanks for the recipe again, fellas. It worked out pretty well. The first time I did it at home, it wasn't as good. The second time, on the fishing opener on Tuscarora, I used pastrami and soaked the meat for a good 45 minutes. It came out great, and I was able to brown the hash. I also dehydrated orange bell peppers and leeks for the dish. That added some flavor. I also added paprika and garlic powder to the Hungry Jack containers, before adding water to them. I'll definitely hold on to that recipe.
 
05/19/2016 05:02PM  
Good idea on getting it at the deli counter. I'm wondering if getting it sliced thin would be the way to go, since it should rehydrate faster.

 
Chicagored
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05/19/2016 08:59PM  
quote hooky: "Good idea on getting it at the deli counter. I'm wondering if getting it sliced thin would be the way to go, since it should rehydrate faster.


"


I think thats a matter of personal taste. I like chunks of corn beef and I'm willing to wait for it.
 
05/20/2016 12:42PM  
Agreed.

Chunks would be my preference too, but I'm an anxious mover in the morning.
 
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