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unmasked1515
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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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butthead
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18 ounces of 95% lean ground beef, dried to 8 ounces, last time I dried some.
butthead
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billconner
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Trust butthead. It seems like greater reduction. Msy be in volume.
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OldFingers57
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Why do you need to know the lose in weight?
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billconner
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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.
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unmasked1515
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Also it would be great if you could tell me how much weight is lost with dehydrated veggies. Thanks so much!
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butthead
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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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