I've read about dehydrated hamburger, and I would assume that if you could dehydrate spaghetti sauce- as something like fruit leather- you should be able to add minced hamburger. I don't know what kind of texture you'd end up with, and I wouldn't try to add pasta to the mix for drying- I don't see how the texture of that combination could be anything but yee-yuk.Has anybody made spaghetti sause with spaghetti and meat and dehydrated and packaged that. I have thought about trying it and bringing it on a Scout outing. I have only made beef jerky and dehydrated apples with mine. I could use some pointers or a good book on dehydrating.
Yes I did! I thought they were a bit seedy, but very good...I did it for fruit leather and tomato leather, and got great results...very yummy. I think the product dried better having been juiced before hand .I kept the tomato juice to use as a soup base and the pulp was dried for adding to dips and about any thing else I could think of. I might run it through a strainer nexttime to get rid of at least some of the seeds.have you ever dehydrated the solids from your juicer?... I've done it to make fruitsnacks but nothing else
My friends buy the cheapest sauce and dehydrate that, like fruit leather. No need to dry pasta as it's already dry! Also, it does work to soak the pasta in hot water, but why bother, it's just as quick to boil it. (takes about 20 minutes the other way, plus once the water cools, so does the pasta. They do have a gadget for the standing in boiling water method, you might try checking out as seen on tv.com. It eliminates the need to dirty a pan cooking the pasta, but you still have the gadget to clean.I've read about dehydrated hamburger, and I would assume that if you could dehydrate spaghetti sauce- as something like fruit leather- you should be able to add minced hamburger. I don't know what kind of texture you'd end up with, and I wouldn't try to add pasta to the mix for drying- I don't see how the texture of that combination could be anything but yee-yuk.
I would assume that you could dry the sauce and the meat separately and mix them when you reconstitute them. Supposedly you can cook pasta simply by letting it soak in boiling water, but I don't know if this actually works. I wonder if you cooked the pasta and then dried it, would it cook faster when you are ready to eat it or would it cook OK with the boiling water method.
I'll have to partially disagree with you there, Lucy. In my experience, the large FAT content in store bought ground beef/meat is what makes it almost impossible to dehydrate properly with a simple home food dehydrator, but I've made turkey jerky with ground turkey, venison jerky with ground venison, and beef jerky with fat-trimmed stew meat that was then hand-ground & they have stored for 6 months (vacuum-sealed), and I am far from any kind of 'expert'... but you are right in a 'better safe than sorry' approachYou are putting yourself at great risk for food poisoning trying to dry meat other than jerky. No ground meat is safe to dry, not even for jerky.
I know some are doing this, but it really is dangerous.
Lucy, Master Food Preserver/Food Safety Advisor