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

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


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flp

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

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.

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