How I Dehydrate and Store Ground Meats 

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 manyRU-vidrs 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!

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.

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.

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!

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.

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!

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! 💜

Learning so much from your RU-vid videos. I'm 71 and just starting my food preservation journey. Thank you for sharing your knowledge and videos.

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.

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.

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! ☺️

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!

Hi Heidi, God is good all the time. Hallelujah.❤❤❤

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!

THANK YOU! I just found your channel awhile back and have been freezing cooked meats and dehydrating in my Cosori.

Love that you show everyone that things can be affordable to provide for our family 😍

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!!❤️

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.

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.

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!

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 ~

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!

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

Thank you so much you're so very thorough

Love this!

Thanks. Now I can free up a little freezer space.

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!🙏🙏🙏

Excellent video. Thank you.

Thank you. Sharing this.

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 💯❤

Thank you so much! I appreciate all the great information you share in every video.

Great info. I had been questioning my process also but you have confirmed all is well. Thank you !

I appreciate your wisdom. Thank you for making your content.

Thank you for reminding me. It's been on my list for a long time. So much to do so little time😊

Thank you Heidi 😊 we butchered this week a sheep. I'm dehydrating my first batch of sheep ground meat:)

Thank you. Just what I was looking for!

Excellent video. Thank you so very much.

Nice, I have 20 pounds of ground Italian Sausage I found on sale.

Awesome video...going to check out the the mix videos...Thanks!!!

Thank you. I love your videos, so much info.

As always great knowledge 🙂 thanks for all you do.. Blessings ❤️

Thank you so much for this video.

Great stuff Heidi! Thank you again!! 🤗

Yes. I ordered that pump. Love it.

Thank you! The knowledge and experience that you share with us is pure treasure!

Thank you so much for this video I appreciate your experience and advice!

Good video , thanks for sharing , God bless !

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 so much for you sharing your thoughts on dehydration.

God bless you Mrs. Rain! I appreciate your help with common sense things!!

Thanks for this video tutorial. As soon as my current dehydrator items are finished I will definitely be trying this!

Another great video! Thank you so much so informative! I am just dehydrating my first bactch of fruit! And tomorrow will be the first go at groundbeef! Excited to see how it all turns out!

WOW you made my day!

Thank you so much for explaining so well everything ❤ God bless you.

Thanks for the information, now I will get to work dehydrating more. Thanks Trisha from Tennessee

Thank you so much for that valuable information about drying meats! You are so common sense!!!

Thanks for sharing! I always learn so much from watching your videos.

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.

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.

Excellent video! I own a freezedryer, but I love the varied methods we can do to preserve food.

Excellent video never have done meats but I may give it a try now…thank you stay blessed

Great advise

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.

Thank you for sharing and teaching us the most "Economical" methods for preserving food. Your the best. Many Blessings to you and your Family

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!

Thank you! I gonna try it.

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.

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.

Thank You!

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.

Fantastic, I trust you

Thank You! Seriously I have been rinsing and it does take away a lot of the flavor. I appreciate your knowledge!

Thank you !!!

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 🙏🙏🙏

I have made chili and dehydrated it, worked very well! I will look for the vacuum sealer tho....thankyou!

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 !!

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!

So happy just got my Cosori

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.

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.

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.

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.

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! ❤❤❤❤❤❤❤❤❤❤❤❤

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.

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.

Based on your video I dehydrated turkey breast which is very good. Thanks for the work you put into these videos.

Ty

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 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".

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.

This is a game changer

I love my little hand pump a success so far

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!

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.

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

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

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.