Ground Beef

Use fresh low fat (less than 10%) ground beef.

Fry without oil on a non stick frying pan.

Use a spoon to scoop out as much fat as possible.

Use paper towels to absorb the remaining fat.

Spread the meat to a thin layer on the mesh of the dehydrator tray, or on the oven tray, lined with a baking paper.

Dehydrate for 5 to 7 hours in 45-50 C (110-120 F).

If using a conventional electric oven, set the temperature to 50 C (120 F), and wedge the oven door slightly open with a wooden or metal spoon or such (do not use plastic utensils, they may melt).

Dehydrate for 5 to 7 hours.

Store in ziplock bags in the freezer.

Dehydrated ground beef stays good in room temperature for weeks, but due to the remnant fats, it is a good idea to freeze the meat.

When preparing dishes with dehydrated ground beef, I recommend adding some oil or butter to restore the original taste and the energy content of the ground beef.

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