Dehydrated Turkey and Soup Stock Long Term Storage

Dehydrated Turkey and Soup Stock Long Term Storage

In this video I once again use a meat that terrifies so many and that is intentional. We live in a world where fear is the primary currency of control. Let’s fight that together. All of these things are our own responsibility. I’ve been ding things like this for years. It was what got us through 1.5 months of no electricity after Katrina. Make certain you keep all of your surfaces and implements including hands nice and clean.

I am taking a turkey from the grocery store that is 21.38 Lbs. and I am going to dehydrate it and create bouillon cubes using the soup stock and some of the meat from that soup stock. Keep in mind that what I did here can be done with chickens too. If you find yourself with an overage of chickens do this.

In the end I got 9.375 pounds of meat that was salted at a rate of 3% by weight. The salt is plain salt not iodized table salt. These pieces are a little thicker than the carne seca I usually do, so they’ll be in the fridge for a couple of days before I put them in the dehydrator. I left the wings in one piece and they’re roasting in the oven at 300F for a few hours and they’ll be turned once probably along with the rest of the carcass. It is important to not let anything char in there. That will add a bitterness. I put in a couple full bulbs of garlic, a whole stock of celery, a bag of sweet peppers, a handful of carrots and a couple large Bay leaves from outside. After everything has been roasted it will all go into a large pot and it will slowly cook at around 165F. That produces a clear broth. In the morning the broth will be filtered and reduced while some of the cooked meat is dehydrated and then powdered. That is what I will mix into the reduced Demi Glace. Then I’ll have bouillon cubes. Much of the leftover meat and vegetables will go to my Black Shepherd and the dog that we’re babysitting right now. They love it.

I should have used a double boiler for the Demi Glace, but I didn’t. A double boiler will keep you from overheating it which will induce a little bitterness. Once I added the powdered chicken meat from the broth to the Demi Glace I mixed it in and realized I needed a little something else and I added some potato powder. I knew that if I added something like flour or cornstarch I’d have ended up with a salty tapioca ball that was useless the moment it hit hot water. I let my mix sit on a rack in the refrigerator overnight and then rolled them into balls and dusted them with garlic powder and black pepper. Now they’re drying at 90 F any warmer would be a bad idea. Once they’re dry they quit melting when they get warm.

The carne seca will be packaged in mylar bags. Some of it will be smoked and I’ll make a point of doing a few recipes with it. Some of the pieces are a little too long but I’ll cut them up for the sake of packaging and later handling.

As I use some of this I’ll put up some recipes for you to try. Everybody likes something different so this more about storage. As I said at the start of this you can do this with chicken too and just about any other meat you can think of. Do your research and practice practice practice.

When I cook with some of this I’ll try to remember to refer back to this video and I’ll try to remember to add links to this description.