Learn how to prepare and freeze dry pot roast, rolled roast, hamburger and steaks; both cooked and raw
Roasts
-Cooked and Shredded
-Sliced raw or cooked, into 1" strips
Steaks
-Cut off the bone, slice into strips and freeze dry raw or cooked
Ground Beef
-Cooked or raw and stored in 1lb bags is best
*for higher fat content beef, the freeze dry time will increase so keep that in mind*
Stews and Dinners
-Cooked
Mylar Bags are best for storing freeze dried foods
They are designed specifically for this purpose and will give you the longest and most reliable shelf life possible
Rehydrating your beef is simple, but will take time
Immerse the meat in water or broth for 12 hours
The meat needs to be fully saturated throughout for best flavor and texture