I see alot of flexibility with planning meals around dehydrated hamburger and there's lots of discussion on how to do it with a dehydrator. But after all the gear shopping, I'm just not up to buying the dehydrator yet. Has anyone had success with dehydrating hamburger in the oven?
Sometimes something worth doing is worth overdoing.
Author: David Letterman
My American Harvester dehydrator has an adjustable temperature control, from 95 to 155 degrees. I would set your oven to 150, spread out the rinsed ground beef on parchment paper on a baking sheet and give it a couple of hours.
Yes, I did our in the oven before I purchased my dehydrator. As they have said, rinse, blot, put on parchment and place in the oven. Though, keep the oven at 160 or slightly above to avoid the temperatures where bacteria grow the best. I would stir and respread every couple of hours to allow drying from all sides. This is a good time of year to do a "test" batch and perfect your techniques.
a friend told me the cooking burger and rinseing with boiling
water is a dieting trick--gets the fat out..when i use a dehydrator
to do this i put it outside,otherwise over the hours it takes to
slowly dry the meat our house ends up smelling like a burger stand at the fair---something to think about if you use your oven-
Other meats are possible, but not worth it IMHO. Beef jerky is essentially dehydrated steak. Imagine rehydrating jerky. I have cubed steak and dehydrated it for stew. It is tough and chewy and takes forever to rehydrate. Use burger instead.
I have also done chicken. Unlike beef and venison, chicken must be cooked completely before dehydrating. When rehydrated it is rubbery. Much better to buy the foil packed stuff.