Sublimated meat: cooking features, best recipes and recommendations

If you went on a hike, you probably know how difficult it is to carry a heavy backpack for many kilometers in a row. Therefore, when bundling, everything matters. Bread, stew and cereals are the main diet of a tourist. If you can not argue with the cereal component, then the remaining two points are recommended to be reconsidered. Dry biscuits and meat sublimed weigh a lot less, but at the same time they supply the body with the same amount of proteins and carbohydrates.

Modern technologies or methods that have come from the depths of centuries

The problem of preserving foodstuffs was acute before humanity almost always. And it's not we who guessed that meat can be dried up. Nomadic peoples harvested so semi-finished products thousands of years ago, so that the products, firstly, did not deteriorate, and secondly, they did not take up much space.

Therefore, we can say with confidence that meat sublimated was invented a long time ago, but modern technologies allowed to make this process faster and better. Today we want to tell the reader what the process is in production, and how we can repeat it at home.

What we can buy in the store

Just a few words about it, so you can understand what the original product represents. In fact, the process of sublimation is vacuum drying. It is already becoming a little clearer. That is, the product is dried without access to oxygen. It is a concentrate, but it retains all the original properties of the product. At the same time it will be easy to lie on the shelf for 72 months, almost nothing weighs, but it is quite expensive. In shops you can buy not only freeze-dried meat. It can be berries and fruits, vegetables and herbs.

The process itself looks elementary. Products are pre-frozen to very low temperatures, with all the water inside becomes ice. Compliance with technology does not allow tearing tissue cells. And then the products are placed in a special chamber, where at low pressure the ice evaporates and settles on condensers. Then they are laid in sealed packages and pumped into the inert gas, which prevents decay. Repeat this experience at home and cook real meat sublimated almost impossible. However, there are ways to create an analog.

Salting and drying

This is the easiest option that anyone can use at home. However, this produces jerky. Sublimated is very different in weight and taste, it is lighter and does not contain additives (salt, spices). But if you have to hike, then you can buy a couple of kilograms of fresh beef or chicken, cut into layers and generously pour large salt. It is best to perform this procedure in the spring, when it is not hot and there are no insects.

Two days later, the meat should be hung on a rope in a purged dryer. It is very important not to allow direct sunlight. In addition, the dryer is supplied with a grid so that the insects do not spoil the product. Sublimated meat, cooked in this way, will be light enough and dry, and can be stored for up to a month.

Evaporation of moisture

Experienced tourists know and other ways of how to procure a valuable product for a long time. Sublimated meat can also be cooked in the oven. To do this, you need to spend a lot of time in the kitchen. But the result is worth it. In the hike, do not just remember yourself a kind word on the halts.

You will need to buy fresh, quality meat and clean it from the films. Now go to "dehydration":

• Cut the product into small pieces, about as for beef stroganoff.
• Put it into the dry pan in portions, do not water it or cover it with a lid.
• When the juice begins to be allocated, it will be necessary to salt and pepper.
• Evaporate for about 40 minutes at minimum heat until the juice is dry.
• Spread into a cup to cool and repeat the process.

As you can see, sublimated meat at home is prepared long enough. The operation can be repeated several times in a row. After that, the pieces are passed through a meat grinder, brought to a full drying in the oven.

From one kilogram it turns out about 300 g of a powder. In this condition, the product will easily last a month. In the campaign, the laying of products per person is 20 g of sublimat. When cooking, it swells like ordinary porridge.

Just add water

If you are planning a hike in difficult conditions, where it is not always possible to build a bonfire and prepare a full dinner, then change the technology somewhat. This will make it possible to make sublimated meat from a piece of boiled beef. The process is very simple, but it also takes time. Boil the meat, cut it into strips and dry it in the oven. Then grind the product with a blender and put it back in the oven. In this case, you only need to pour the powder with boiling water, add instant noodles, and the nutritious soup is ready. In the summer, such a sublimate is stored for a month in plastic bottles.

We use a dryer for vegetables and fruits

This unit is equipped with a fan and a heater, as a result of which the product is perfectly dehydrated. However, strips prepared in this way are very rigid, and even after cooking, they do not swell strongly. It will take a piece of beef, a little frost and cut into strips. After that they spread in the dryer section, expose 68 degrees and turn on for 8 hours. If you are looking for a way to make sublimated meat with minimal time, then this is the best option.

Gentle camping stew

Previous recipes have one minus: the resulting meat, even in the process of cooking is not very soft. Therefore, tourists are still looking for a new way to dehydrate the protein product. Now we will tell you how to cook freeze-dried meat at home to preserve its natural properties.

To do this, you need fat, which will act as a kind of filler for the fibers. Cut the meat and put it in a saucepan. Separately, melt the fat, for which you will need to heat the fat. You have two pans ready with the contents, you can proceed.

Meat needs to be poured with most of the fat, leaving a little to cap. On low heat it is necessary to evaporate the contents until it decreases by 4-5 times. The resulting product is cooled and placed in plastic containers. From above it is covered with melted fat, which instantly stiffens on cold meat. Weigh such a product somewhat more than the dried powder, but it is distinguished by its excellent taste. And it is stored very longly in any weather. Porridge, cooked with such stew, will be an excellent end of the day.