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MEAT POWDER

HOMEMADE MEAT POWDER

Meat powder is made from any type of meat that has been cooked and dried either in a low and slow oven or dehydrated. It can also be freeze-dried. The dried meat is then pulverized in a blender, food-processor or even a grain mill. It’s then packaged and either refrigerated or further processed for pantry storage. Its shelf-life is dependent on the level of processing, the packaging and how it’s stored but it’s reported that most meat powders last for up to 30 years.
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Prep Time 1 hour
Cook Time 4 hours

Equipment

  • 1 Crockpot or pressure cooker
  • 1 Strainer and food processor or blender or manual meat grinder
  • Dehydrator or conventional oven
  • Food processor or grain mill

Ingredients
  

  • 2 lbs. beef or pork including bones
  • Optional Vegetables (Vegetables will enhance the overall flavor of your meat powder but you can make it without any vegetables if you like)
  • 4 carrots chopped coarsely
  • 6 celery stalks chopped
  • 1 medium onion chopped
  • 1 clove garlic chopped optional
  • You can also add any other vegetables that suit your taste but don’t overdo the vegetables. Your meat to vegetable ratio should be about 4 to 1, so for 2 pounds of meat we don’t want to add more than a half pound of vegetables total. If you want more variety in your vegetables just add a smaller amount of each.
  • 1 tbsp. seasoned salt
  • 1 tsp. coarse ground black pepper
  • Enough water to cover allingredients in your pot

Instructions
 

STEP 1: Tenderizing the meat and the vegetables

  • Trim any visible fat from the meat
  • Coarsely chop the vegetables
  • Add the vegetables and meat to your cooking pot and season
  • Add enough water to cover the top of the pork and vegetables
  • Bring to a boil and continue to cookwith a constant, gentle boil until the meat falls off the bone or easily shreds with a fork.

STEP 2: Making a puree from the meat and vegetables

  • Place all of the meat and vegetables into a fine-mesh strainer. Remove any bones.
  • Rinse under hot water in the sink (you're trying to rinse away any fat that is adhering to the meat and vegetables)
  • Trim any remaining fat.
  • Add the meat and vegetables to your food processor or blender and process until it turns into a paster with no lumps or chunks. If you need to loosen up the mix, add some water a tablespoon at a time.

STEP 3: Dehydrating the meat and vegetable puree

  • Cover a baking sheet with parchment paper.
  • Spread the meat and vegetable puree across the parchment covered baking sheet.
  • Make sure you have a level and even spread of the meat puree across the baking sheet.
  • Place the baking sheet in a 250 degree F. oven for 2 hours.
  • After 2 hours, gently life the meat sheet and see how it's doing. Break the meat sheet into pieces and return to the oven for another 2 hours.
  • Continue to do this until your puree is completely dry.

STEP 4: Pulverizing into powder

  • Carefully remove the dried paste and break it into pieces as you place it in your food processor or any other device you are using to make your powder.
  • Pulse and run your processor until all of the ingredients have turned into a powder. If you find you have chunks that are still moist, return everything to the oven on the baking sheet and heat through until totally dry. If using a dehydrator or other method, follow the directions for that device or process until you have a completely dry product.

Packaging

  • Package either in canning jars or vacuum sealed bags. You could also pressure can the canning jars to ensure very long shelf-life but that is optiona.
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