Click to View the Full Thread

Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Hamburger
 
Author Message Text
unmasked1515
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.
 
butthead
02/17/2016 08:20PM
 
18 ounces of 95% lean ground beef, dried to 8 ounces, last time I dried some.


butthead
 
billconner
02/18/2016 06:38AM
 
Trust butthead. It seems like greater reduction. Msy be in volume.
 
OldFingers57
02/18/2016 07:18AM
 
Why do you need to know the lose in weight?
 
billconner
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
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!

 
butthead
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