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.

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