How to make hamburger rocks

[Marianne]

This isn't for everyone...

It's basically frying your ground beef, rinsing all the fat from it, and dehydrating it. From there, the author states that you can pack it in sterile jars, seal and keep it for two years or more! This might be the ticket for you if you get a whale of a deal on hamburger, but don't have freezer space for it.

This is the link to the actual page on how to do it:

http://www.endtimesreport.com/hamburger_rocks.html

 

[JRmom]

hmmmmm.....

I guess I'd want to see someone else actually use/eat the ground beef first after this process before I tried it.

But I guess it's no different than making/storing jerky.

 

[~gd]

Some places sell an extrusion plate for your meat grinder that allows you to make jerky out of hamburger. it is great for getting the flavor agent you want through out the Jerky. My favorite is A1 sauce just a little really brings out the the beefly flavor. You can have any flavor you want, Chilli with lime is good too if you like that flavor,

 

[patandchickens]

Yeah, it's basically a way to make jerky out of fattier cuts of meat.

I sure would not do it for long-term storage using store-boughten (i.e. heavily contaminated with pathogenic bacteria) hamburger meat, though. Home-ground maybe. Or maybe not


Pat

 

[JRmom]

Yeah, it's basically a way to make jerky out of fattier cuts of meat.

I sure would not do it for long-term storage using store-boughten (i.e. heavily contaminated with pathogenic bacteria) hamburger meat, though. Home-ground maybe. Or maybe not


Pat

People make jerky all the time from store bought meat, myself included. Why would hamburger meat be any different (more contaminated?) than a cut of roast?

 

[keljonma]

An older thread about hamburger rocks here..


http://www.sufficientself.com/forum/viewtopic.php?id=2354

 

[patandchickens]

People make jerky all the time from store bought meat, myself included. Why would hamburger meat be any different (more contaminated?) than a cut of roast?

It's TOTALLY different than an intact cut of meat... ground meat, especially storeboughten, has WAY higher bacterial contamination than whole cuts do. (This is not opinion, it is well-known well-documented -- google "bacteria counts ground beef" to being exploring the literature on it)

First, because a roast or whatever has vastly less surface area exposed to bacterial contamination (just the outside of the chunk o' meat, as opposed to all the surfaces of all the little wee bits that make up ground meat)

Second, because bacteria needing air to survive (which is most of the pathogenic ones) can survive all throughout the ground beef as opposed to only on the surface (and crevices, if any) of the whole cut.

Third, because ground beef results from mixing of a whole buncha pieces together, so that one contaminated piece of meat spreads its bacteria to the whole batch of 'burger and often to subsequent batches run thru the same machine as well; whereas with a solid cut of meat, either that piece is contaminated or it isn't.

Pat

 

[Dace]

Yep, what Pat said.

You really need to be careful with store bought ground beef.....it really has the potential to be bad news.

 

[Marianne]

An older thread about hamburger rocks here..


http://www.sufficientself.com/forum/viewtopic.php?id=2354

Ahhh, you posted that before I joined! Detailed directions, thankee.
I probably wouldn't ever make them unless I was living off the grid with a teeny freezer. Or bought a butchered cow.

 

[calendula]

This might be a little off-topic, but your hamburger rocks reminded me of something I read about once. If you've ever read any of the Earth's Children series by Jean Auel, she mentions "travel cakes" that they made for going on hunting trips. It's basically dehydrated meat, berries, and animal fat formed into cakes. They are supposed to be a high-energy food, but are light weight and easy to carry if you are traveling. I thought this would be useful as an emergency food if need be:

http://www.grandpappy.info/rpemmica.htm