This is not the time to practice your butchering skills. Place the zip-top bag with the frozen ground beef into a large bowl. Learning how to make dried beef is pretty simple. Brown the meat in a dry hot pan just until a crust forms on the surface. The bread crumbs retain some of the fat from the meat. You may need to add more liquid to keep the roast from drying out. Pat dry to remove excess moisture, or you could use a salad spinner, or place the rinsed meat back into the pan, cleaned out of course, and cook until dry to remove any remaining moisture. Keep the meat in larger cuts (1 inch cuts or cubes) or whole roasts and chickens. Ground beef will be hard when dry. When browning ground beef/taco meat, it seems to always be really dry, is this a heat problem or a time problem? 80/20 has a ratio of 80% meat to 20% fat, perfect for burgers. The trick to keeping it moist is to choose the best method for the type of meat. If cooking in the slow cooker, add the vegetables first and place the corned beef … The process does not involve any complicated stuff or ingredients. As long as you have the right drying device, you can do this recipe anytime you want. To keep your burgers from drying out you should start with 80/20 ground chuck. Using ground beef allows you to make jerky or other foods that you can munch on for snacks or while hiking. In many cases, adding a small amount of oil or liquid during the reheating process can prevent meat from drying out. Pat dry to remove excess moisture, or you could use a salad spinner, or place the rinsed meat back into the pan, cleaned out of course, and cook until dry to remove any remaining moisture. *waves* Came here because of the spotlight, but I've been experimenting with my crock pot for a while now. Using non-stick sheets keeps small pieces of dried beef from falling through the trays. Once or twice during the drying process, move the meat around and squeeze with a paper towel to remove … Cook low and slow. A few questions, first, the meat always seems to dry out, maybe because we smash it to tiny pieces taco bell style(not intentional, but we are trying to cook the pink out). Do not refreeze raw meat thawed in the microwave. Today you can dry your own meat using a dehydrator -- a small electrical appliance for drying foods indoors. Dry at 145° for approximately six hours. Leaner grinds, like 90/10, don't contain enough fat. Simply cook the meat until done, pour into a colander in the sink, and rinse with hot water. Defrost in cool water. But my favorite way to defrost is to transfer the bag from the freezer to a large bowl in the sink. If you are going to brown the meats before placing in the oven or slow cooker do so quickly.