How to Dehydrate Ground Beef

Almost everyone has heard of drying meats to make jerky- a popular dried treat for hikers and campers. But, did you also know that you can dry ground beef?

There are many reasons why dehydrating ground beef is practical and money-saving. It allows you to buy ground beef in larger packages on sale and not have them fill up your freezer. Also, five pounds of ground beef that has been dehydrated can fit into a quart jar and be stored in the pantry for up to a year. Dried ground beef can be thrown directly into stews, sauces and casseroles and can also be quickly rehydrated for other purposes.

Oven Method for Dehydrating Ground Beef

The key to dehydrating ground beef is to get the fat out of it. Fat is what can turn your meat rancid. Start with a low-fat content ground beef or ground chuck. You can use ground beef that you have already frozen but it may take slightly longer to dehydrate.

In a large skillet, cook the ground beef until there is no pink left. If you are cooking large amounts of ground beef, you may have to do it in batches. Cook 1-2 pounds at a time, depending on the size of the skillet. Break large clumps of ground beef up with a spoon as it cooks to make the chunks equal sized. Drain the fat from the beef regularly.

When cooked, put the ground beef in a metal colander and rinse thoroughly with hot water (cold water will set the fat instead of rinsing it off). Allow to drain, then return to a dry skillet and cook over medium high for ten more minutes. Drain the fat. Repeat the rinsing procedure. Continue until all of the ground beef is cooked in this manner.

Lay the cooked ground beef out in large shallow pans- such as a roasting pan- to a depth of ½ inch. Place pans in the oven and turn the heat up to 200 degrees Fahrenheit. Allow the ground beef to dry out in the oven until it is hard and completely dry. Stir occasionally with a large wooden spoon to ensure that the ground beef is drying evenly. When there is no moisture left in the ground beef, remove it from the oven and allow it to cool.

Once cooled, the ground beef can be stored in glass canning jars with tight-fitting lids and kept in a dark cool location, such as a pantry, for up to one year. You can also keep it in the freezer for longer.

When ready to use, measure out equal parts of the ground beef and water (or stock). One cup of dehydrated ground beef equals approximately one pound of uncooked ground beef. If using the ground beef in a slow-simmering stew or sauce, it can be added directly to the dish without rehydration. Simply add an equal amount of water to compensate for the rehydration in the dish.