Dehydrating Meat: Beef, Chicken and Tuna

I demonstrate how to dehydrate three kinds of meat (beef, chicken and tuna) to be used later in meals for backpacking or canoe trips.

Meat should be dehydrated at a higher temperature than other foods (160 F). Because of this it re-hydrates best if it is dehydrated separately.

I show a few tricks that I use which improve the quality of the final product.

1) Boil ground beef rather than fry it. Frying sears the meat which makes it more difficult to re-hydrate. Also, the boiling water washes away most of the fat.

2) Pour additional boiling water over the ground beef to remove nearly all of the fat. Dabbing with paper towels is not required during dehydrating.

3) Pre-cook chicken in a pressure cooker. This breaks down the fibers in the chicken and makes them easier to re-hydrate.

4) For tuna, choose 'Solid White Albacore in Water'. This will give best results. Do not try to dehydrate any fish that is packed in oil.

My Amazon Stores
USA https://www.amazon.com/shop/kevinoutd...
Canada https://www.amazon.ca/shop/kevinoutdoors
Where you can find lots of the gear that I use.


Follow Me…
Facebook:   / kevinoutdoors1  
Instagram: https://www.instagram.com/kevin_outdo...









Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry.