How to cook dried minced meat: drying meat for camping and more

What kind of minced meat can be dried?

Any non-fat fresh meat is suitable for drying. Pork, chicken, beef, you can make dry minced meat from everything except store-bought minced meat. It contains too much fat and veins, which have a bad effect on the quality of the finished product.

Methods for drying minced meat

In an electric dryer: method 1

Grind the meat in a meat grinder.

Salt, pepper and fry in a frying pan until cooked.

Drain off excess fat and grind again in a meat grinder. This will give the finished minced meat lightness and make it more fragile after drying.

Place the minced meat on trays, set the temperature to 60 degrees, and dry for 10 hours, changing the trays from time to time.

In an electric dryer: method 2

Chicken fillet is suitable for this method.

Salt the meat and fry in a frying pan on all sides until cooked.

Twist the pieces of meat through a meat grinder. Place on a dryer tray and dry in the same way as in the first option.

In the oven

This time we will try to dry the minced meat in the oven. Boil the meat until tender in salted water.Grind the meat in a meat grinder and place it on a baking sheet, distributing it evenly, but do not press down or compact it.

Set the oven temperature to 90-100 degrees and dry, stirring the minced meat from time to time (the oven door should be slightly open). The readiness of minced meat is determined by its sound: when stirred, it makes the sound of dry peas.

The meat dries out by about 3/4, so from 1 kilogram of meat you will get 250-280 grams of ready-made dried minced meat. You can store it in glass jars, or in tightly sealed food bags, and if stored properly, your “survival bag” will be good for 12 months.

How to dry minced meat from different types of meat, watch the video: