Backcountry Basics: Dehydrated Ground Beef

Dehydrated ground beef is a camp food fundamental- an easy starting point for a lot of delicious meals and a great way to start learning to dehydrate because there’s no such thing as too dry.

In this recipe we’re looking to reduce the fat as much as possible because it can go rancid with exposure to oxygen over time (especially in hot weather.) Storing the dried beef in your fridge until you’re ready to leave will also help reduce the chance of any spoilage.



Dehydrated Ground Beef

Meal: Basics

Serves: 4

Home Prep Time: 8-10 hours

Camp Cook Time: 15 minutes

Calories Total: 1506

Calories Per Serving: 376

Weight Total: 110g

Weight Per Serving: 28g


  • 1 lb lean ground beef

At Home:

Heat a frying pan over medium-high heat and add the beef. Season with salt and pepper, and stir until browned and broken up.

Transfer the meat to a fine colander and rinse with hot water to remove as much grease as possible. Let sit to allow the water to drain.

Spread the meat on parchment sheets in your dehydrator and run it overnight at 145° until it’s very dry. (The parchment helps keep all the fine pieces from falling through into the bottom of your dehydrator..)

Crush the beef further, using either your fingers or by placing it in a ziplock and running a rolling pin over it. Store in either a new ziplock or carefully vacuum pack it. Don’t let it run a full vacuum seal because the sharp edges of the beef will pierce the plastic and let the air in.

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