Making dried beef to be used in Pasta Sauce, Chili or Stew
 

I sliced the meat and cut out the fat/gristle like I usually would have done to make jerky, but then instead of making it in long strips, I sort of rough chopped the strips into 3/4" chunks.

I took my beef jerky recipe and left out the soy sauce, figuring that doesn't belong in pasta sauce, chili or stew, basically leaving the salt, pepper, onion and garlic parts of the marinade.

After I get the first batch done, maybe I'll try making some chili before I waste a lot of time, effort and beef on the idea.

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

I'm interested in hearing how this goes. What is the shelf life of normal homemade jerky?

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

I've got 3 yr old jerky me and the kids have been eating. It was just in a jar. Its good.

With this stuff I plan to run it through the food processor after its dried so the pieces won't be to big when its cooked and so it will store more compactly in jars.

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

Well, if nothing else, it tastes good.

I just hope I have some leftover to make the chili with when its done.

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

I think it would be better if you pressure canned the beef for what you want to use it for....I figure even in chili or stew, it would remain kinda tough and chewy like jerky.....plus cutting it in thick pcs is gonna be harder to preserve it ( the salt won't sink in as easy )....that's why jerky is cut thin.

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

I wasn't very clear how I was cutting it. I sliced it off like I would to make jerky, 3/4" wide, and about 1/8" thick, but what I'm doing different for this is to cut the strips into 3/4" long little pieces, basically as small as possible without falling thru the grates on the dehydrator.

The first batch is done, and the 2nd 1/2 of the roast is in the dehydrator now. When the 2nd 1/2 is done I'll run it thru the food processor to make smaller corn sized bits out of it. Then I can store that in vacuum sealed jars, and just rehydrate it a bit before cooking with it. It looks like my 5 lb roast should fit in a 1 qt jar pretty easily after I chop it down fine.

I've had canned meat, and its not my favorite. Canned would only last 2 years max where dried would last much longer, I'd think.

Your toughness comment is probably true, but with the small tidbit sized pieces, I'd think it should be ok after its cooked well in a liquid base.

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

you can also make whats called 'hamburger rocks' and that works very well too.

HAMBURGER ROCKS (HOME DEHYDRATED FRIED HAMBURGER)

You take your hamburger and fry in pan, then pour into a colander and rinse under hot running water. Wipe out the skillet you fried the hamburger in and pour the hamburger back into the skillet. (Make sure all the grease is off). then fry it again (slightly) crispy add onions, garlic (powders are fine) ( you may also add chili powder in some and/or Italian seasoning in the other) then you can either put it in you dehydrator trays, or cook in your oven under low heat for a few hours until it resembles hard little rocks.

If you don't have enough fruit roll up trays for your dehydrator you can use wax paper and dry till they turn into hard hamburger rocks. Afterwards store them in sealed bags or vacuum sealed in canning jars. I have kept it successfully for 1-1/2 years so far with no problem.

To reconstitute:

When you need hamburger meat for: hamburger helper, spaghetti sauce, lasagna, Mexican casserole etc.... just boil 2 cups water to 1 cup of hamburger rocks and let set till it rehydrates, then drain if any liquid and add to your mix.


***recipe retrieved from net to save me from having to type it all out

Re: Making dried beef to be used in Pasta Sauce, Chili or Stew
 

I took a nap for a bit and the kids found it! It all disappeared from the kitchen. Luckily only 1/2 to 2/3 of it was already eaten before I took it back.

LOL, they said it was REAL good.

I guess I would have that problem if I made hamburger rocks....