Dehydrating Roast Pork

Rehydrated Pork Salad Sandwich

Recently, Mike came home with a huge pork roast.  We cut off most of the fat, seasoned with salt and pepper, and placed it in the crock-pot on a rack.  This cooked overnight.

Creating Seasoned Rubs

Seasoned rubs are great on meats and vegetables. However, the premixed seasonings found at the grocery store often contain up to 90% salt in order for the manufacturer to reduce production costs. You can make your own flavorful rubs with much less sodium and more flavor.

Making your own rubs is especially helpful for people with chemical or nutritional issues.  For general health, you probably want to stay away from the chemicals and toxins manufacturers put in their rubs.

Dehydrating Meats

There is far more to dehydrating meat than making jerky.  Don’t get me wrong. Jerky is wonderful. It makes a great snack. But it’s highly seasoned, usually very salty, and … well… it makes a great snack. But what if you need meat for a meal? 

After all, one does not live by jerky alone.

Jerky Marinate by Susan Quinn

Linda's Note: This recipe was posted as a document in the facebook group, Dehydrating Way Beyond Jerky. Please note that to expedite things and get the recipes up that you have asked for and/or submitted, I have not yet tested this particular one.

Dehydrating Ground Beef

There are many ways to preserve meat besides making jerky.   One of the easiest things to do is using the leanest cut of ground beef you can find.  

Here is eleven pounds of extra-lean ground beef.

Compound Butters

Here is an interesting way to use those wonderful home-dried herbs.

If you go to really nice restaurants or specialty delis, you can find seasoned butters… at VERY high prices.  However, making your own butters are so easy, you’ll smack your forehead with “why didn’t I think of that!”

You can put together a custom-blended compound butter in less than ten minutes.

Basically:

• Mix your desired herbs and spices into the butter.
• Room temperature butter
• Place butter into mixing bowl with paddles
• Add desired spices and herbs
• Mix until well blended
• Roll it in plastic wrap to make a tight sausage shape.
• Refrigerate or freeze to make it firm.
• Then slice and use.

By the way, this is a great opportunity to use that wonderful micro plainer, if you happen to have one.  Use it to zest lemons, oranges, or other citrus into your butter mixtures.

Jerky Marinate by Susan Quinn

I've had many requests for jerky seasonings.  Thanks to Susan Quinn for this post in my Facebook Group.

• Jerky  
• 1 c. soy sauce
• 1 Tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 1 tsp each...   
• pepper   
• No salt (from Costco) 
•  garlic powder or seasoning  
• seasoning salt  
• dried chopped onion
• 1/4 c. brown sugar
• 1/2 c. water  

Marinate it at least 4 hours or overnight.... or two. 

Either smoke it or dehydrate it. Both way tastes good. Dehydrate/smoke...