|
|
Post by SA Hunter on Feb 24, 2019 14:20:02 GMT 10
Backpackers and hikers often take along dehydrated foods on their outdoor adventures due to the low mass and weight of dehydrated foods. Dehydration preserves food by eliminating the moisture in it. The food environment is not conducive for the growth of bacteria when moisture is eliminated. Meats, fruits and vegetables can be dehydrated and do not need refrigeration. Chicken can be seasoned as desired and dehydrated in dried or jerky form. www.livestrong.com/article/476715-how-to-dehydrate-chicken/ |
|
|
|
Post by spinifex on Feb 24, 2019 15:24:02 GMT 10
I dehydrated some crab claw meat a few years back. It worked really well. Makes for an excellent soup flavouring.
|
|
Tim Horton
Senior Member
Posts: 1,945 
Likes: 1,996
|
Post by Tim Horton on Mar 3, 2019 6:55:30 GMT 10
Ummm..... Having had a reasonable amount of success with dehydrating ground beef, I've been thinking what could be done with chicken.... What I have in mind is boiling chicken breasts until done, grinding in the Kitchen Aid mixer grinder attachment. Then drying in the dehydrator. Part of my thinking being a smaller granular size of meat will dry quicker and more completely and safely. Also by not using any sauce or seasoning to impede the drying process. Using left over broth for soup etc. My hope is that regardless if when reconstituted it turns to mush, much of the flavor, protein, and other good for you things will still be there. Thoughts, experience, ideas  ? |
|
|
|
Post by spinifex on Mar 3, 2019 8:36:15 GMT 10
I dry cure large pieces of red meat on a regular basis. Subjecting the meat to a pickling agent (smoke, salt, sugar, vinegar) is important as it acts as an anti microbial as well as 'chemically cooks' it and thereby making it taste better. I tried making some beef jerky once just with raw lean meat and nothing else: it was terrible. Perfect texture and consistency ... but unpleasant flavour.
I work on the premise its best to stick with making preserved meats (salamis, hams, bresaola) from traditional (especially Italian/Spanish/German) recipes. There are lots of those for pork, beef and goat (and even fish) but I've not come across any for chicken.
From a self sufficiency perspective, where you live, you could raise chooks and kill them all (except breeders) in early winter and just freeze them in a snow heap? Where I live I keep them walking around until the day I want to eat one. Easier to store grain to keep them alive than it is to store a slaughtered chicken. Not to mention a fresh killed and cooked chicken is waaaaaay tastier than anything you could do with dried.
|
|
?