Sunday, October 26, 2014
DEHYDRATING: Salt & Pepper Stew Chunks
This basic recipe can be used with a variety of meats. It can be eaten as jerky, or used in soups and stews. It already contains salt and pepper for seasoning, making it a great ingredient for homemade camp meals!
1 lb. Meat, Poultry or Fish, cut into 1" cubes
1 tsp. Sea Salt
1/2 tsp. Black Peppercorns, freshly ground
Thoroughly mix salt and pepper into meat cubes, coating evenly. Place cubes in dehydrator, drying at 165 degrees for 10-12 hours until no moisture remains. Store in a tightly sealed jar (oxygen absorbers may be used to extend shelf life).
To reconstitute: 1 cup is approximately equal to 1 lb. fresh meat. Add to soups and stews as called for by your recipe.