How I Dehydrate and Store Ground Meats
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- čas přidán 7. 09. 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
I really appreciate you revisiting the dehydrated meat and reminding us about how people have preserved meat for centuries. The main freeze dryer company that is giving so manyCZcamsrs a free freeze dryer has brilliant marketing. If they offered one to me, I would probably take it too but I scroll on past when I see a video that features freeze drying. I don't think people realize how big they are and what it actually takes to use that machine. Thanks for hanging in there with dehydrating videos, because dehydrating is the reality for so many people and definitely more practical. I appreciate your work!
Oh I agree. I can’t remember who told all you have to do upkeep wise, but one account went into detail and I was overwhelmed that I would ruin such an expensive kitchen tool. I was thinking to myself, I would love a freeze dryer, but not sure it would be the best option for me. I like how Heidi does everything. I have three dehydrators, and will stick to using them. She’s given me the confidence needed to make due with what I already have. I just wished my house was cooler in temperature, but can’t afford it to be at the recommended temperature for long storage. I still will try and see how it goes. I’m not much of a rule follower in most areas, I do look things up if not sure tho. Cheers
When you look at the initial equipment cost, the power usage, and repair/maintenance versus just buying a year's supply of freeze dried stuff, the year's supply comes out better. Plus, it's already in cans and no effort involved! Worse, to me, is if electricity prices go sky high or grid goes down, you can't use it. I can still water bath can over a campfire grill, no matter what.
I have a follower who had invested in a freeze dryer and while initially she loved it, it was not long before she was constantly having to send it back to the company for repairs. Seems it spent more time getting repaired than she was able to use it so she finally gave up and says she now has a very expensive paper weight.
Yep, even though I could likely get one given to me if I asked, I am not interested not just for myself but in recommending a product like that, especially to those who cannot afford it
@@RainCountryHomestead
Thank you for doing the dehydrating…all you see is Harvest Rite promoting on You Tube…..1870 Farmhouse had a blog on theirs and Rachel doesn’t care for the texture of the food but likes making powders….well dehydrating makes great powders.
It’s great the food lasts for 25 years….but I don’t plan that far ahead……
You inspired me to can again and to preserve lol won’t go as far as making our own TP….thou…😂
Im just looking at freeze dried canned foods as expensive and having to reseal them….but my family is not interested in taking the time to prep….they bought a years worth of freeze dried. Years ago my x family bought buckets of survival foods and we opened a few to try…yuk.
Now I just tried dehydrating rice, dunno might be silly cooking rice to make it instant…..probably smarter to just buy instant.
Im doing hamburger today but I don’t care for the texture when rehydrated but hey when you’re hungry anything is good.
Do you have a good recipe for the survival bar they say helped Indians survive…can’t remember the name only that it started with P…🧐
@@RedNicole22 i was a little concerned also about the temp of my house, i am in FL and i keep thermo like 78 somedays. I was thinking under the bed, i have tile in here and seems like maybe a little cooler because low to ground heat rises type of thing plus no light! So maybe it would keep longer?
In South Africa we make "biltong" - dried and cured raw meat. Both in large strips or in "ground meat wheals"
Easy and the meat stores well. Eaten raw which is a delicacy for us, or rehydrated for cooking.
On the farms without electricity we stored raw meat in clay pots in pig fat. Veggies and other meats that were used quicker were stacked or hung in a "cool room", root celler type room that was the coolest in the house or outbuildings.
Sometimes in the tree shade line a "cool room" was constructed for this purpose.
Our pumpkin type veggies were simy stored on top of the corrugated iron roof and used as necessary. Sometimes pumpkins in their skins were stored on the roof for upto a year.
Grandma's pantry was for the canned goods she processed.
Tins ( not very many, usually) were in the cupboards.
Butter was usually "clarified" - turned into ghee and stored in jars.
Fruits were turned into preserves or jams (with honey mostly) or molasses sugar and hot bottle canned and sealed and they kept for years.
Never had pressure canners and some veg and fruit were "water bathed" in large pots.
Cabbages etc were saur krated and excess flour was turned into cookies or unleavened bread biscuits......
Flour, rice and ground corn meel were kept in large flip top bins in the kitchen. Had weeveils sometimes but always rinsed rice so they floated off. Flour and cornmeel were sifted.
If we were making oats or corn meel porridge the weevils were simply scooped off as the water was brought to a boil and the oats/ cornmeel added.
We were not squeemish.
And had cast iron constitutions.
My wife tells me she thinks i can eat rusted iron and not even get heartburn.....
Things in the 50's and 60's were not easy (i am in my mid 60's now) and you ate what you had put in front of you.
Or you went to bed hungry.
I suppose channels and FDA etc have to err on the seriously cautious side to avoid advice being used by careless users against them in court cases.....
Thank you for your dedication and excellent content always
Much appreciated
Keep on keeping on
Heads up
Eyes open
No fear
Ps
I still dont have a pressure canner and hot bottle hot contents, salt brine or vinegar pickle, dehydrate or cure as my grandparents did.
Love that , people are just way to fearful now days ,things have been to easy...for so many and everything has to be pristine , I grew up poor and we ate what we were given ,and we always had to have a no thank portion if it's something we thought we hated ,and now there really isn't anything I don't like ...
Your knowledge is worth gold
Learning so much from your CZcams videos. I'm 71 and just starting my food preservation journey. Thank you for sharing your knowledge and videos.
I love your no B.S. approach to preserving a vital resource. A lot of our over-the-top food regs came from the canning factory era (20's and 30's) in Chicago and elsewhere where a lot of horrible things were canned and sold- including rats and pigeons and road kill. A lot of putrid meat in the factory was mixed with fresh meat to increase profits for large corporations. People must remember that for thousands of years people have been preserving food with no harm before bureaucrats came along.
Heidi! You're such a blessing to us! Such awesome information! Be blessed in the name of Jesus!♥️🇺🇸
I remember my great grandmother would use fat to seal meat in a jar. She said the important part was, NO gaps in the fat around the edges and entire top. The fat actually sealed the air out.
In my own heritage, the Vikings used to store the dehydrated cuts of meat packed in salt. That was fat, bone, and meat packed in salt for many months at sea - sometimes over a year. They ate it and it did not go bad. this was passed down to the Irish, which made its way through our family.
Yes my parents are from Norway & that is how they did it.
I remember as a child visiting my grandmother & the "root cellar" (the enclosed crawl space under the house) was filled with barrels of salt & meat or fat.
Unfortunately my mom as the youngest child of 9 didn't help much with the storing of the food. She was always out with the cows or sheep. Hurting them out to pasture or bringing them home.
So I am very Thankful for Heidi & her knowledge bringing all this information back.
Blessings..
Oh and for what it's worth, I know people get their panties all in a wad about leaving those bands on the jars after canning, but when I first started canning, I didn't know any differently and did and since after probably 12 years canning, and NEVER experiencing an issue with that, I still do! Makes it so much easier on storage and organization for me! And at this point I've also seen other people and from around the world that share their generational long practices that don't necessarily conform to our "false God" often laden with corrupt agenda, or even backtracking advice, appointed governmental agencies.😊 So kudos to you for stepping out there and continuing to expose some of those inappropriate fears!
Why not just loosen the lids. Then we can tell if the seal failed but the flat will still be protected from bumps.
@@bengali481 You can do that too, but I don't usually find the need to do that. I can usually tell by looking at mine, but when in doubt of course, great idea!
I've never taken them off in over 60 years and I'm not going to start now.
I wash the rings and put them back on my canned food. It's right on the bottom of the box of jars. I haven't had any problems with that method at all either. You are so right! Storage and organization is so simple with this.
I have canned for 30 years and have never taken my rings off. Never had a problem.
Thank you Heidi! 🙂
I've been watching Townsends even longer than I've been watching you (not so much lately) and, yes, as your father-in-law said, many foods were covered in fat to stop oxidization. Many people don't realize that, if you're in a cold climate, that fat can be more important to you making it through the winter as the meat.
Love and blessings! 💜
My dad remembers my grandmother browning sausage and putting it in a jar and pouring hot grease over the top to store. She would take out what they wanted to eat and pour the hot grease over again. Thank you for this video.
Yes, this was a common way to store meats.
@@RainCountryHomestead My grandparents passed away in the late 80's and I wish I had paid more attention and asked questions about the old ways, but when you're a teenager you don't care about those things. My dad remembers a few things but not much.
My parents were not much into preserving foods so I had to learn all this on my own as an adult so I get it
I watched your video on freeze dryers and it helped me make the decision not to buy on. I have recently moved, started my garden and will be using my Cosori dehydrator to preserving my vegetables. Thank you for all your knowledge.
I've always been leery of canning (not water bath) and I've finally gotten over that fear. Dehydrating meats have also worried me. However, I know this goes back to me being a small child (60 + now) and hearing my Nanny tell people that Great Nanny got food poisoning again, and she just wish she would stop canning her own food! My Nanny only ever canned beets and tomatoes and freezer jams and I know it was due to what happened with her mother. Thank you for helping me "break the cycle" of food fear!
In case of food poisoning, make sure you have food grade activated charcoal and it takes care of that. It works for pretty much any type of poisoning and throwing up and having diarrhea.
@@joyceobeys6818 I always have this on hand, mainly because I have dogs 🙂
My mom used to cook meat patties , pack them in a crock & pour lard over them to keep without refrigeration.
Good morning Heidi. I have been thinking about trying to dehydrate ground beef and sausage. Because of the way you discuss everything I feel more confident in doing this. You are such a wonderful blessing. Thank you so much 😊❤️
On other channels some from other countries, or those that visited other countries, say they don't pressure can things like we do here and their food is safe. It's the way they've done it for generation after generation. There has to be a safe way to store food long term or people would have starved themselves out of existence long ago. I also remember my dad talking about the spring house and the things they stored in there.
Right! Most places around the world, if they can, the water bath. It used to be that way here in the states as well. Pressure canners only save time in the canning process and I even have old charts (one put out from Ball) that show the appropriate water bath times for meats and vegetables. It is always at least three hours, a few things need a bit longer.
@@RainCountryHomestead the Amish only water bath can. Yes. Three hours is what I've heard. Meat. Veg. All of it water bathed.
@@rosehavenfarm2969
Right. I think there are a couple of things that need to go longer, maybe it is fish, I do not recall. I know fish needs to be pressure canned longer than any other meat.
@@RainCountryHomestead can you share on your community page?!
@@terrisserose Please specify exactly what it is you want me to share and where.
As a First nations person im always amazed at these videos. We dried meat mixed with a solid fat stored in rawhide for 1000's of years it was called pemmican a 90 lb bundle was found in the Antarctic after 50 years it was still edible . if your gonna mix fat with your meat it should be done correctly and sealed properly. A vacuum sealed jar is only as good as the seal and the meat needs to be fully coated, it should be packed and wrapped tightly. doing something the same way that its been done for 1000s of years is probably the best way especially if u wanna do other things beside checking your lids and seals
Ah yessss! Dehydrating meat is a great way to get meat out of your freezer and make room for other things! I like to bring a bit with traveling because it’s so easy to grab and go! Saves us from going out to eat while on the road! I’ll have to try the Italian sausage! Thanks for the updated video! God bless! ☺️
Thanks Heidi!! As someone who can't afford a freeze- dryer, I sure appreciate this info as a grid-down alternative. Your straight-forward explanations help a lot!
I dehydrated some ground beef a couple of years ago before I learned how to pressure can it. I put it in food saver bags but they quickly lost their seal because the hard meat put little holes in the bag. We decided to use them up recently and I made stroganoff with it and it was wonderful! My freeze dryer (Harvest Right-only nine months old) has already started having problems, so I am having to start using my dehydrator again. Thanks for reminding me that meat can safely be dehydrated!
I tried something that I read in a comment - put pokey-type foods (noodles, sharp meats, etc) in a ziploc bag and suck out all the air that you can, THEN slide it into a vacuum pack bag. I've been doing it with rice too. It's working!
Your a life saver,I've been looking for this method for a while now,ill use more lard for pork and tallow for my beef,im startng to get away from freezing due to future power outages i dont want to rely on any power sources,thank you soo very much 💯❤
Oh I have to try this! I just ordered the mats from your link! I was looking for something like that! Now I can try to dehydrate the eggs too because it has edges! Thank you for sharing all these amazing ideas and knowledge you have! Your channel is a treasure Heidi!
🥰
Thank you so much you're so very thorough
This is a great video. I've been waiting to dehydrate meats until I could find a good detailed and informative video that I could easily follow.
Thank you!!❤️
Hi Heidi, God is good all the time. Hallelujah.❤❤❤
Thank you so much for your guide us how to dehydrated the meat and foods for rainy days. I'm from S. Vietnam we don't have the same ways to storage foods like USA. So amazing to know. God is Good All the times 🙏🙏🙏
Love that you show everyone that things can be affordable to provide for our family 😍
I *LOVE* this episode!
This is SUCH an important topic and you’ve made SUCH good points about food storage and fats.
Thanks for yet another great and informative video, Heidi!
God Bless ~
THANK YOU! I just found your channel awhile back and have been freezing cooked meats and dehydrating in my Cosori.
My mother use to store neat in fat too. Sheceould first brown the meat and store in their fat in the fridge. If not cooked she would store in salt that draws all liquid and basically dehydrate that meat over time. It easily both stores over a year
I use to dehydrate meat this way out of necessity & will get back to it due to budget, but mostly time management. I don't always have time to babysit a pressure canner after working 8am-4pm & home renovation projects in evenings.
My house in the summer runs about 78-80 degrees. The pantry is dark though. We would freeze if we kept the house at 60, and our electric bill would be outrageous. Our water table is so high that a cellar is not an option. So far though, my dehydrated meats are still good and tasty. I have considered burying a refrigerator for root vegetable storage, but not sure if I can even do that. Many Blessings!
We keep the minisplits on 78 F , however when I'm outside for a long time and come in it is too cold for me😁 So far we stay under $100 with the electric bill, big change from when we had window AC! Our bill was closer to 200!
How long is the longest you’ve gone on your storage? I’m in the same boat cannot afford to run AC at such low temperatures. I figured we’re probably safe, but not getting the same nutrition.
@@RedNicole22 I’ve been canning since 2019, the date on my oldest jars, and they are fine, so at least 3 years with no change in flavor. It’s the potatoes and onions that I worry about storing because my potatoes start sprouting after 2-3 weeks. I need a long term solution for those.
Do a thermometer check. Make a grid on paper or buy some grid sheets. Put your pantry down on paper. Then place your thermometer throughout the areas in the room. Leave the thermometer for a set period of time. This will allow you to establish the cooler areas. More then likely these will be closer to the floor as heat rises. Investing in thermometers to place in different areas & recording temps same day of week & time will allow you to have working knowledge of your pantry if you were so inclined. Anyway put meat in coolest areas. God bless.
@@elizabethcope1502 Great idea, thanks so much! Many Blessings!
I think learning to use manual methods of things like pumping or drying might come in handy
I appreciate your wisdom. Thank you for making your content.
Thank you for this video! Now I have the courage to do this!!!
Also your Rumble video was wonderful! Thank you for being brave and saying what so many of us already believe!! Putting yourself out there to help educate is so important!! I follow other people who also are willing to say what needs to be said, so people are hearing this and fighting for their right to choose their own health decisions. Thanks again!🙏🙏🙏
ADD ALERT: Love hearing one of your proud hens boasting on that beautiful egg she just laid.😊
Thank you for this. I will give it a try.
Haha! Yep, even when shooting videos inside, they can often be heard singing the egg song!
Thanks for the information, now I will get to work dehydrating more. Thanks Trisha from Tennessee
Thank you Heidi 😊 we butchered this week a sheep. I'm dehydrating my first batch of sheep ground meat:)
Nice!
Happy to see someone address this in a video. I've been dehydrating ground beef for years and when I mention it to others I get weird looks. I keep mine in the freezer and it's fabulous.
How do you store the dehydrated in the freezer?
@@bgatlin5918 I put it either in a container or a freezer baggie. Since it's dehydrated, there's no chance of freezer burn.
I was just thinking about this the other day! I’m wanting to do it for the every bit counts challenge, would be a great freezer saver!
Thank you for reminding me. It's been on my list for a long time. So much to do so little time😊
This is a timely video for me. I'm getting ready to process a lot of ground beef to dehydrate. I was not happy with the "dry bones" taste of my last batch, so I'm looking for a better way. I'm definitely going to try it your way. It's easier too. Yay! About vacuum sealing--I do use a Foodsaver for mason jars. However, I've also used a Pump-N-Seal for many years, especially for extra wide mouth and gallon jars. Tabs are required to use it, but it's easy to make your own. It works very well. Over time I've discovered that putting a piece of tape over the tab prevents it from losing it's seal, and it's still reusable many times. I never see the Pump-N-Seal mentioned in videos so I thought I would put it out there.
Praise God I have been dehydrating only frozen veg and I have no meat prepared except can meat from shop. Will try that with minced beef.
Thank you so much for that valuable information about drying meats! You are so common sense!!!
On another website I have seen how a guy is checking the dryness of his dehydrated meat...he puts the dry meat in a zip lock bag, closes the bag and puts the bag for 15 minutes in the fridge. Should there be moisture inside if the bag after this time, the meat is not fully dry yet and needs to go back in the dehydrator. I have done this method with vegetables and it works like a treat. Thank you very much for all the great tips you are giving me. I just have started to dehydrate again after a few years of canning only. Sunny greetings from Australia.
I didn't know this was possible with ground meat. Thanks for putting this out. I need to catch up on this stuff. I've canned everything that can kick but this is a great alternative.
Although I do own a small freeze dryer, I find that dehydrating certain foods takes MUCH less time than freeze drying. Also, there is much less maintenance to dehydrating. My eggs turned out beautifully from the dehydrator. Thank you for your honest input.
I had heard the same things from several others who have freeze dryers, which were some of the things that made me decide against it. :)
Based on your video I dehydrated turkey breast which is very good. Thanks for the work you put into these videos.
Thank you for this great info. Just bought the silicone mats you suggested. Would love to see the process of how you use these dehydrated items in simple recipes.
I dehydrate ground meats too. I still have some in jars the freezer, because that’s how I did. Not anymore!! Appreciate you redoing the video!
I have ground turkey and chicken that’s fried up and my first time dehydrating meat. I was making cat food and had lots of chicken fat and usually I save everything for soup but yesterday I made SCHMAITZ . Turned out great so today the ground meat. Thanks for posting love these videos I feel safe flowing for dehydrating meat.
Great stuff Heidi! Thank you again!! 🤗
Thank you. Just what I was looking for!
Wish we had those jars here in Australia cheers Graham
Hello beautiful Hedi. Sorry I've gotten my ulcers back I've got to catch up. The sleep and fasting helped just not up to par. I think hydration is a great idea. I canned a bunch , I can only process so many and then I'm on my feet so much longer. So I'm switching for a while. Hope this finds you and precious grandson well . Have a blessed day thank you for everything.
Thanks for a great video. I don't have a lot of money to buy items for the new way to do canning or freeze dry and is interested in doing it the old way.. Living in a apartment I can store in pantry and control temperature. limited on Freezer space and this will work just fine for me only 1 person to feed.
Awesome video...going to check out the the mix videos...Thanks!!!
Excellent video never have done meats but I may give it a try now…thank you stay blessed
Excellent video. Thank you so very much.
I bought some Amylou chicken breakfast links from Costco, and I’m going to cut them up into fourths, similar to crumbles, and dehydrate them That way I can use those when I make scrambled eggs or any other dish that I want to add some chicken sausage. I am very excited!
Darcy, I’m doing Italian Sausage for pizza! I’m going my Italian Sausage in an Air Fryer! 1lb of Italian Sausage! Thank-you so much!! I’ve learned so much! ❤❤❤❤❤❤❤❤❤❤❤❤
I am not sure if this was addressed at me since my name is Heidi but glad you are giving it a try. I have used the dried sausage in a few different things now and love it!
@@RainCountryHomestead Thank-you, Heidi! Merry Christmas and Happy New Year!
Thanks for sharing! I always learn so much from watching your videos.
Hello Heidi! I either read n a book or article on how Native Indians would put a layer of fat n a pot, then layer strips of meat on topic fat, (not touching) layering more fat on meat and so on, they have done it for centuries and didn’t die. I believe the rumor that we would get sick or die for doing that sort, or ur way of preserving meat was to put fear n us so we would go away from it and make them richer to become dependent on them on the food they provide. Though I haven’t commented lately, I’m still here and watching ur videos, always appreciating u for making them for us to learn! Thank u
I agree Joy
I bought a dehydrator, yet it is still in the box. I even bought the silicone sheets. Sadly due to my Hubby being very sick our garden never grew. Due to the weather we never really had the chance. We could not get enough water to get anything. I had hoped to have all my fresh veggies and to be able to try to dehydrate them. Now I am wanting to learn how to do Milk , Egg's & Butter. I will search to see if I can find your link's. Thank you so much for trying to help not only in your knowledge, but also by teaching us that we do not need to buy all the special equipment. You are a :Blessing".
Watch for frozen veggie sales. These are ready to dehydrate with no prepping. God bless.
Thanks. Now I can free up a little freezer space.
I can totally relate. My freezers are way too packed with burger and sausage.
And with the cost of meat and availability, keeping the freezers and pantries stocked with it now is important!
@@RainCountryHomestead we have a dog with special dietary needs. He can only eat chicken and rice. We are lucky enough to have sales on whole chickens once a month. For $.97 a pound, I pick up 18 of those babies. Not much room for anything more, but we manage. Needless to say, my dehydrator is going to be running 24/7 for the next few weeks. I have sausage and burger I want to get out of refrigeration. My spidey-sense is tingling over grid down. We cannot lose our bulk-packed ground meats. Thanks for the info. 🙏🌸
Thank you so much for explaining so well everything ❤ God bless you.
I have made chili and dehydrated it, worked very well! I will look for the vacuum sealer tho....thankyou!
It’s so encouraging to hear that I don’t need a freeze dryer for dry goods. Great stuff.
I have the same plastic hand vacuum sealer and it has worked very well for me.
Nice, I have 20 pounds of ground Italian Sausage I found on sale.
Very good - I like , and feel better about browning , cooling to congeal fat for removal & rendering ( very efficient & resourceful for cooking ) and then dehydrating w/ some fat & > 🤗 seasoning < which is how I roll - good show kid good stuff - this segment alone will save thousands of lives
Thanks for this video tutorial. As soon as my current dehydrator items are finished I will definitely be trying this!
I started my first batch of ground beef tonight. I used 96/10. I added a little water when I browned it. I find I can get smaller texture if I add some water. I like it small for tacos. I used silicone leather trays lined with paper towels, On top of the paper towels I put flexible silicone sheets. Whatever fat dripped out went to the paper towels but the towels aren’t sucking all the fat out. It’s very tasty! I’m doing it in my Nesco. Two trays weren’t dry enough after 6.5 hours so I turned the heat from 160 to 115 and went to bed. I’ll check it in the morning.
Thank you! The knowledge and experience that you share with us is pure treasure!
Good morning Heidi. I love learning all about dehydrating, and I was wondering if you have instructions in print. I would love to be able to to dehydrate my foods, as I dont care for freeze dried foods, and I cannot afford a freeze drier, either. I am just learning how to can, and dehydrating meats just intrigues me. Thank you Heidi, and yes...God is good, all the time. God bless.
Sorry, I do not have anything like that printed off
@@RainCountryHomestead okay thank you. I'm sure I can find info in a book at our local farm supply, (TSC or Fleet Farm) store.
I just ordered one on thrift books for $12 that everywhere else is $40-$60 dollars. Try that if you want to own something if the library doesn’t work out for you.
Thank you so much for your ideas you share.God bless you!
Love love love this video , I want to clear out my freezers, oh ,I like this new video!!
Thank you !! So many wash the fat off me at ,I did that once it's awful.. I love a little fat left in !!
Regarding freeze dryers, I’d love to have one. What I don’t think I would enjoy is all that maintenance stuff between each load. I also like how if stuff isn’t dry enough in dehydrator you put it back in until it is. After watching Heidi’s videos I’m not afraid to dehydrate meat, eggs, and cheese.
Plus what not enough people are talking about is the many people who have had their break down repeatedly and ended up sending it back for repairs a number of times then finally gave up because it was too costly. Because of my video over a year ago on why I do not have a freeze dryer, many have come forward and shared these things with me
Yes. I ordered that pump. Love it.
I've got the dehydrator going now. Been making hamburger rocks since 2012. Just finished the last jar from then. Plan to do another 20lbs next month. Thanks for the info
How do you store your dehydrated meat? I like the texture of dehydrated ground meat Much better than canned, but was told the only way I could store it was in the freezer, which defeats my purpose of not depending what on the freezer. Thank you
@@vickiefletcher4023 no freezer needed. Mine has been shelf stable for over 5 years stored in vacuum sealed mason jars. Even after opened they sit in my pantry for a year while I use them. Just don't leave them unopened for extended periods. You don't want humidity getting in the jar.
@@JRCHomesteadTexas Thank you so much!!
Thank you so much for you sharing your thoughts on dehydration.
Thank you for sharing and teaching us the most "Economical" methods for preserving food. Your the best. Many Blessings to you and your Family
Good video , thanks for sharing , God bless !
God bless you Mrs. Rain! I appreciate your help with common sense things!!
I put my bands back on loosely (a) to save on storage. (B) when I stack my jars they are not setting on the seals. They set on the bands
As always great knowledge 🙂 thanks for all you do.. Blessings ❤️
Excellent video! I own a freezedryer, but I love the varied methods we can do to preserve food.
Thank you for your video.
I'll try this now, ...
I was buying TVP and vacuuming the stuff but have since shied away.
Did my first batch of cooked scrambled eggs. Don't have the trays for liquid but have lots of parchment paper.
I'm doing a major reorganising at the back of my sub-basement in order to better organise of course. It was hard to rotate properly when my full milk crates are the legs for a 4 X 4 super table made of 2 X 10's and stuck in the corner. It's coming out to make way for HD shelving made of 2 X 4's and one inch planks. All used of course.
The crates are coming out to the main to be thrown into circulation. Not all things will be rotated because it's a pretty assorted mess of everything from home caned, store bought, and dehydrated. There' coffee and tea's, everything under the sun.
I'm coming across meats I canned back in 2019 and they look golden.
I find it hard to believe it's going on four years since I started prepping.
The Flat of Canned Milk I "found" is just reaching it's due date now so into rotation she goes. Only a few flats ahead of it now. The flat we're drinking now is a year past it's BBD and it ain't hurt us yet.
I use Oxygen absorbers cause I have them.
Again, thank you and have a great one.
Just so you know, if you ever see your comments disappear after making them, for some reason youtube drops every single one of them into my Held for Review folder, which I cannot figure out why, It is very weird. So I have to go and approve them. I try to check that folder regularly but it could be hours later when I find it.
@@RainCountryHomestead I'd be "Red Flagged" for planting the seeds of Win/Win of course.
"They" speak of a reset when it's a "paradigm shift" we so desperately need for our redemption now. Just a model change.
But it's a big one, this paradigm shift from "win/lose", to "Win/Win", and this shift from, "for profit", to "not for profit", because it exposes us for becoming the unacceptable and disgraceful society of win/lose who allow our own children to be born "owing" an un-payable debt of lies and corruption called the eternal growth and profits.
Profit is a concept, a lie that requires the constant expenditure of your time and energy in order to exist. Right Santa? Nothing grows forever. This is reality.
Profit is the method used to concentrate the abundance of our world into the hands and control of the few, the elite, the entitled, and those great winners in a corrupt world of win/lose.
I write that if the poor people had the ability to work together in respect, dignity, and diplomacy for the greater good, the highest potential, the Holy and Divine Win/Win, they would be doing so now and wouldn't be beyond redemption. They wouldn't be so well "groomed" that they are nonviable. So sad.
I write of a community owned "not for profit" worth and value of our time and energy backed by the abundance of our world and built on a foundation of truth and reality.
In reality the human time and energy "spent" in production and renders the product paid for. A.I. and robotics don't count.
I write of the "win/lose" mentality as a meaningless and disrespectful childish understanding of our live/die lives except you don't die silly! You just don't have an opinion and your abilities must benefit the winners.
There's no respect in that situation unless your are told there is all your life.
The work and the Ways of the Win/Win have just began and I only plant the seeds.
The Powers That Be know we have long pasted the point if no return.
We have been hoodwinked into trading our lives for convenience and now this "for profit" road of convenience has taken us so far from all that is natural and organic such as feeding, sheltering, and clothing ourselves, that when the proven unsustainable road collapses, we'll all suffer horribly.
It's a sad thing that the highest potential of the poor people of the win/lose is everyone loses. AKA Hell on Earth.
I plant the seeds of Win/Win for the pure potential of the future child, if there is a future child.
They are given freely and unconditionally, do with them what you will.
That alone makes them and myself "suspect" eh?
That song by REM comes to mind, "It's The End Of The World As We Know It". It is REM isn't it?
So you see why I'd be Red Flagged.
Such notions can not be allowed to spread and give the brainwashed "for profit" economic slaves any ideas!
My Bad, ... you can see why eh?
All the best.
I like to cover the dry meat with water and let it slowly rehydrate in the fridge overnight.
Hello Heidi. I'm a relatively new suscriber to your channel and happy to learn about dehydrating meat not using a freeze dryer. Those things are really expensive and I understand that they come with other burdens as well. Wanting to try some meat dehydration and have been concerned because of the cautions against dehydrating fatty/protien products. I'm gonna give it a go! Eggs have been on sale for a good price here lately and would like to give that a try as well! My freezer only has so much room...LOL. Thank you for your teachings and encouragement.
Heidi, I still have not tried this yet! I still need to get those silicone mates! Thank you so much for another great video. I sure enjoy how you teach us how to do these things.
I dehydrate my meats full fat too. I figure why not? When I make my pemmican, I add a lot of tallow to it so, what's the difference? The fat is there not only to make it more calorie dense but, also keep it fresh longer. Same as when I pressure can meat, hamburger etc. I leave ALL the fat. I do strain the hamburger first. Other meats, I raw pack. I have restaurant equipment that I brought home when my sons restaurant went bankrupt (I was the chef) so, I have nearly all the kitchen pots, pans, deep containers with matching strainers. So, I strain the fried hamburger and when I've filled my jars up to the rounded part of the jars with the hamburger, I fill up to the inch mark with the strained broth/fat. Yes, when the jars have cooled down after being in the pressure caner, they do have a layer of fat up top that covers the hamburger. However, I feel that it not only makes the meat stay good longer, we will also be needing that extra fat when times get "not so good". Plus, it does make the meat taste better when making some recipe out of it. But, if you don't like the fat, you can always remove it when opening the jar...
Thank you! I will try to dehydrate ground beef, I was going to pressure can, but we have a glass top stove and cannot use a pressure canner on it.
I know some people who use pressure canners on their glass tops. I have a glass top but do all my canning outside on a propane burner
Thank You! Seriously I have been rinsing and it does take away a lot of the flavor. I appreciate your knowledge!
Great info. I had been questioning my process also but you have confirmed all is well. Thank you !
We are on the same track. This is super info for so many people I have been doing chicken and beef now for a few years and it is delicious in anything you want to cook even meat pies in the winter. Thank you so much for your info.
I recently purchased a food dehydrator, but I haven't yet tried it. This weekend will be my first attempt, and I'm eager to see how it goes. Also,u ourchased that off brand jar sealing kit, based on your initial review of it. I did use it to store some of my dry goods, and so far, it has been working well.
Thank you so much for this video I appreciate your experience and advice!
Thank you. I love your videos, so much info.
Oh what a godsend! Exactly what I needed to know about drying meat. I will be putting it over the wood stove. I'm a little concerned about knowing when it is actually dry and not confusing the fat for pliancy. But I'm willing to try.
Thank you so much! I appreciate all the great information you share in every video.
I collect jars year round. I go to thrift stores and sometimes rummage sales have them. Run your finger around the rim to look for imperfections.
Even the ones with imperfections can be used for things that do not need to be sealed.
Thank you so much for this video.