A portion of the burger’s fat will be rendered out as it cooks. This is not the time to practice your butchering skills. If you are using cooked crumbled ground beef in a sauce or casserole, you can reduce the fat content by rinsing it after browning and before adding to your recipe. Using non-stick sheets keeps small pieces of dried beef from falling through the trays. Note: If you are drying ground beef for long term storage over one year, omit the bread crumbs. You can defrost ground beef in any number of ways; a bag of flat frozen ground beef will thaw in the refrigerator in under two hours or in the microwave in less than five minutes. Although it is a time-consuming process, the end product is very rewarding. The dried beef will not rehydrate as well, but can be added to soups that simmer longer than a backpacking meal. Dry at 145° for approximately six hours. Defrost in cool water. When browning ground beef/taco meat, it seems to always be really dry, is this a heat problem or a time problem? The trick to keeping it moist is to choose the best method for the type of meat. Pat dry to remove excess moisture, or you could use a salad spinner, or place the rinsed meat back into the pan, cleaned out of course, and cook until dry to remove any remaining moisture. If you are going to brown the meats before placing in the oven or slow cooker do so quickly. You may need to add more liquid to keep the roast from drying out. Break any pieces of meat that are drying slower than the rest in half. Keep the meat in larger cuts (1 inch cuts or cubes) or whole roasts and chickens. Place cooked and rinsed ground beef … Pat dry to remove excess moisture, or you could use a salad spinner, or place the rinsed meat back into the pan, cleaned out of course, and cook until dry to remove any remaining moisture. Pre-heat dehydrator to 155-160 degrees for 30 minutes. *Removing all fat is key to safely dehydrating and storing ground beef. The bread crumbs retain some of the fat from the meat. Cook low and slow. If you are using a lot of salts in your rub (garlic salt, onion salt, iodized salt, etc) you are pulling the moisture out of your meat causing it to be dry; eliminate all the salt except possibly a bit of sea salt and it will keep the moisture in the meat for you. But my favorite way to defrost is to transfer the bag from the freezer to a large bowl in the sink. If you plan to add vegetables to the corned beef, add them halfway through the cooking time if cooking in the oven or on the stove top. Using ground beef allows you to make jerky or other foods that you can munch on for snacks or while hiking. If you start with too … As long as you have the right drying device, you can do this recipe anytime you want. I've got a lovely big one that my dad gave me for Christmas, and I've got 6 people to feed from it. Let cool water slowly drizzle over the meat, and in five to 10 minutes, your meat will be recipe ready. If cooking in the slow cooker, add the vegetables first and place the corned beef … *waves* Came here because of the spotlight, but I've been experimenting with my crock pot for a while now. Drying meat into long slices of jerky dates back to ancient Egypt. You can reheat leftover meat in the oven, on the stove or in the microwave. Today you can dry your own meat using a dehydrator -- a small electrical appliance for drying foods indoors. How do you keep a beef roast from drying out in a crock pot?