Dehydrating hamburger is easy enough, I'm thinking, but I've got a question about rehydrating it. How much liquid? How long does it take? Is it worth doing?

Anyone have answers? I've never bothered but someone in our group wants to do it this year and I've been volunteered as the "resident expert". I need your help.
Thanks

I'm not sure how you want to use it...

I dehydrate precooked meats for most trips, including hamburger and turkeyburger. I suggest that you use the leanest stuff you can find, cook and season it, then pat it down (some people rinse with hot water) to get rid of as much fat as is possible, then dry it at a high heat (145F). If you dehydrate the stuff just before your trip and use it early into the trip, then the fat content is less of an issue. Even so, I have never had to throw any out...

I only use stuff like hamburger for adding to chili, or stew, or similar dishes. I don't expect to get "fryable" hamburger back by rehydration.

I start rehydration around lunch time (when I remember) by placing the stuff into plastic jars and adding just enough water to completely cover the meat. Later, several times during the day, I add a little more water and shake the jar to keep the stuff wet. By just adding only the water necessary each time you can end up with an end product that is very much like what you started out with (and not have water with meat floating in it).

Good luck!

-aj

Keep in mind that I dehydrate hamburger until it is about the consistency of Grape Nuts breakfast cereal.  And if you've had any experience with dehydrated chicken, you should estimate at least twice the amount of time to re-hydrate.

It doesn't take a lot of water to rehydrate hamburger, but it does take either a fair amount of time or some heat.  

Typically, I use dehydrated hamburger mixed with other ingredients.  For example, on my last trip I had beef and bean burritos.  The dehydrated hamburger was added to the dehydrated refried beans with only a little extra water added because of the hamburger.  However, I slow-simmered so the hamburger would have ample time to rehydrate.  You can shortcut the simmer time by placing the hamburger in water prior to adding other ingredients.  I'd let the hamburger set for at least 20 minutes (length soak time by as the actual cooking time is lessened) before moving on to other steps in the food prep cycle.  I'd recommend the minimum cook/soak time to be not less than 1 hour.

dd

Carl_Rogers wrote on Jul 7^th, 2006 at 11:57pm:

Dehydrating hamburger is easy enough, I'm thinking, but I've got a question about rehydrating it. How much liquid? How long does it take? Is it worth doing? Anyone have answers? I've never bothered but someone in our group wants to do it this year and I've been volunteered as the "resident expert". I need your help. Thanks

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flp

Thanks. I was figuring on just throwing it into boiling water while cooking, but it sounds like I need to give it more time than that. Thanks for the help.

I just use hot or boiling water to rehydrate my hamburger.  It only takes 15-20 minutes, not hours.  I dry my cooked and rinsed hamburger to the consistency of grape nuts also.  Kim

The ground round that I dehydrated has a smell to it, not much but a little.  I don't think I'll use it.  I did what everyone suggested - cooked it thoroughly, rinsed it well with hot water & then dehydrated it to grape nuts consistency.  I was extra careful with cleanliness during the process.  Unfortunately all I have is one of those older dehydrators with just a heating coil and vents, no fan or thermostat.  Don't think I'll risk it :-X.

On a more positive note, the apples - bananas - lima beans - potatoes all have turned out great.  Next is broccoli and carrots :).  

dlk

dlk,

You might give your oven a try.

I used my oven to make beef jerky before I got my dehydrator.  Set the oven to the lowest temp and use a wooden spoon to prop the door open a couple of inches.
Should work for drying ground beef.

Used my oven to do some burger and some Italian sausage [ground]. Cooked in a frypan till browned, rinsed with boiling water, into the oven on cookie sheets layered with paper towels. Set on warm I got 165 degrees, and it took about 6 hours, a little longer for the sausage. Grape Nut consistency when done. Rehydrated in about 30 min. in boiled water. Tasted GREAT in a spagehtti dinner and beef stroganoff!

butthead

[smiley=dankk2.gif]Maybe I won't give up so soon.  I'll give the oven a try first.  I was counting on ground beef for the spaghetti dinner that's on the menu.

dlk

For spaghetti you want to use Bob Evens sausage.  Much better than hamburger.  I use 2 or 3 Lbs regular to one Lb hot. I use the same sausage for eggs and sausage.  Make sure that you completely rehydrate sausage before adding powdered eggs.

Well, I know one thing the sausage would probably smell better while it is dehydrating.  I just finished the broccoli and if it tastes anything like it made the house smell :-X I may end up not using it!  The carrots did great.  Haven't tried the oven thing yet, but will.

Are there any gravy mixes with dehydrated sausage already in it?  

dlk

wrote on Aug 28^th, 2006 at 12:56am:

Are there any gravy mixes with dehydrated sausage already in it?   dlk

I can't remember the brand name off the top of my head.  
There are white county style gravy packets that have small bits of dehydrated sausage in it.  All you do is add water and boil.
I have poured it over pasta and it's actually very good!  :o  
Should be able to find it at most grocery stores.