Food Drying Techniques by Carol W. Costenbader

Author:Carol W. Costenbader
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2000-03-25T16:00:00+00:00

Drying Beef

In a heavy saucepan, cover with water 2 pounds of lean beef cut into 1-inch cubes (lean lamb may be used); boil, covered, for about 1 hour. Spread the pieces in a single layer on trays or cookie sheets and dry them in the oven at 140°F to 150°F for 4 to 6 hours. Prop open the oven door with the handle of a wooden spoon to let the moisture escape. To test, cool a cube and cut it open to check for moisture in the center. After 4 to 6 hours, continue drying the meat but lower the temperature to 130°F; dry until there is no moisture in the center of the cubes. An oven thermometer will help you maintain a stable low temperature.

To rehydrate, use 1 cup of boiling water over 1 cup of meat. Let stand 3 to 4 hours. Use in stews, casseroles, or soups. Plan to marinate for flavor if necessary.

You can speed up the rehydration process by simmering the meat and water, in the same 1:1 ratio, in a covered saucepan for 40 to 50 minutes.

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