We’ve probably all used some form of meat powder in our kitchen at one time or another. It adds protein, flavor and comfort to many recipes. However, it can also be expensive, not taste the way we want and be filled with waste we don’t need or need to consume.
When I take a container of store-bought flavors, I’m guilty of not checking the fine print on the ingredient lists. If I like the taste, I’ll use it. But I often feel lethargic and a bit bloated after eating with these supplements. I don’t like this feeling, and I can only imagine what these supplements can really do to me if I use them long and often.
Best Meat Powder You Can Buy
But I like taste and convenience. Not to mention a product that has a long shelf life, provided it is stored properly in an airtight container in the refrigerator. Then maybe I should do mine.
Have you ever thought of making it your own, from scratch? It is relatively simple and not too expensive. However, this depends on the ingredients you choose for each batch. Once you’ve made a batch, you’ll have the comfort you want at your fingertips. And the taste? You control this by choosing your own ingredients.
For this article and demonstration, I’m going to make hog powder. You can take these ingredients and do the same, or modify them to create your own flavor.
That’s what it looks like: How to make a natural carpet deodorant powder at home?
In addition to the oven and food processor, you will need ingredients to make the meat powder.
Here are the basics:
- 14 oz. Lean pork (I used shaved pork).
- 1 medium celery
- 0.5 cup fresh corn
- 3 tablespoons apple juice (or cider)
- 1 tablespoon parsley flakes
- ¼ cup of leaf
- 2 cloves of garlic
- 1 carrot
- 1 tablespoon oil (I used vegetable oil)
Use the ingredients you prefer. If you don’t like onions, leave them alone. Or, if you like a different flavor, add this. But it’s a good basic recipe to get you started.
Pay attention: I used pork chops because it was the right amount I needed and at a good price. I also used apple cider instead of apple juice because I like the fizz of the cider compared to the juice.
The process is not necessarily fast. But it’s very simple.
Put all ingredients (except butter) in a food processor until finely chopped.
Preheat the oven to 200°F (see my WARNING below).
Heat the oil in a frying pan and fry the minced meat for about 20-25 minutes.
Tip: At that moment I thought I had done something wrong. The mixture was not in the proper state of grind as I had expected. It was more like a paste. And when I started this pan-frying phase, there was so much liquid that I thought it would just be a simmering ball.
But after about 15 minutes, the liquid was almost gone, and the mixture looked like I thought it would. So don’t worry like I did! This step consists of removing excess moisture so you don’t have to sit in the oven all day.
Spread the crushed mixture on a parchment-lined baking sheet and bake for about 2 to 6 hours, or until completely dry. Stir the mixture about every 30 minutes to ensure it is well distributed and cooked evenly. Keep an eye on this as the timing can vary greatly depending on the ingredients used.
Once fully dried and cooled, place the dried mixture in a food processor (make sure it has been thoroughly cleaned from the original use above).
Pulse until it becomes a fine powder.
Store in an airtight container and refrigerate between uses. With proper preparation and storage, it should last several years.
How you use your new meat powder depends on your preferences, the amount of flavor and protein you want to add. If it’s just for seasoning, add it slowly while cooking and taste it as you normally would with spices.
When it comes to adding more protein to your diet, make larger batches and use them accordingly.
Disclaimer : The recipe I based my oven on said to operate the oven at 160. If you convert Celsius to Fahrenheit, it gives 320°F. I don’t know if the website I used to convert was bad or if the recipe was bad, but I ended up with a much darker product in a much shorter period of time. That’s why I put 200°F in the recipe above. Yet you must look carefully.
Operating and storage instructions for SHTF
When you use meat powder in survival mode, you can add it to rice and other staple foods for extra protein without having to find or cook meat at the time. For example, you can sprinkle about 1 to 2 tablespoons of rice (per serving) to turn a high-carb meal into a more balanced meal. You can also add it to broth, vegetables or any other dish you are preparing.
For long-term storage, e.g. B. more than 5 years, I recommend the vacuum sealing of individual lots. You can then store the individual portions in a large airtight container in your refrigerator. That gives you a couple of years’ raise.
Then, when the SHTF takes a batch as needed, leaving the pressure of the other packets intact. It is best to keep it in the refrigerator. But in survival mode, you may not have that luxury. So find a dark, cool place to keep it as long as possible.
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