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How to make meat powder with a shelf life of up to 5 years
Many of us most likely use meat powder in our cooking. It adds proteins to dishes, as well as flavor and “greediness”, therefore it is used even in classic recipes. However, usually we are talking about a commercially available powder, which may not be very suitable for taste or contain a variety of preservatives and other additives, which are quite possible to do without.
Personally, I, for example, do not always read the fine print when I take meat powder in stores. I like the aroma – great, I take it. And when eating food with such an additive, I often feel sluggish and swollen. Not to say that I like it, plus I perfectly understand that with prolonged use of such a powder, the consequences can be much worse.
But I like its taste and usability. Not to mention, when stored properly – in a hermetically sealed container and at low temperatures – its shelf life is really impressive. So I wondered – is it possible to make your own personal meat powder?
It turned out that yes. Moreover, it is relatively easy and not expensive at all. But here a lot depends on what ingredients you have chosen for cooking. But if you learn how to do it correctly, then there will be no more problems with cooking. You can also change the aroma of the final product yourself.
As an example, consider making pork powder. You can either copy my recipe completely, or modify it to your liking.
Pork Meat Powder Recipe
In addition to the food processor and oven, you will need the following ingredients:
- 400 grams of pork
- 1 medium celery stalk
- half a cup of fresh corn
- 3 tablespoons apple juice (or cider)
- 1 tablespoon dried parsley
- 1/4 cup finely chopped onion
- 2 cloves of garlic
- 1 carrot
- 1 tablespoon vegetable oil
As already mentioned, the list of ingredients can be changed. If, for example, you do not like onions, feel free to throw them away. If you like, say, peppery food, add ground pepper. But this recipe can be used as a base to roughly understand what exactly you should get as a result.
It’s not necessarily fast, but quite lightweight.
First, place all ingredients (except oil) in a food processor to chop and mix. Now preheat the oven to 93-95 degrees Celsius. While it is heating, heat the oil in a pan and fry the chopped mixture in it for 20-25 minutes, stirring regularly.
This is a tricky moment – your mixture may at first resemble some kind of pasta or stew preparation, but as it cooks, the liquid will actively evaporate, so everything will be fine. Roasting is needed just to remove excess moisture before placing the dish in the oven.
Next, lay out the dried mixture on a baking sheet covered with parchment paper. And bake at the specified temperature (93-95 degrees) for 2-6 hours – until it is completely dry. At the same time, the mixture must be stirred every 30 minutes so that the process goes more evenly. Oven retention times may vary depending on the ingredients selected.
Once the mixture is completely dry, put it back in the food processor (previously, of course, washed after the previous use). And beat until it turns into a fine powder.
Storage and use
It should be stored in a hermetically sealed container, which should be placed in the refrigerator. If everything is done correctly, the meat powder will remain usable even after 5 years.
How do I use it? At first, while you are not yet very familiar with it, add it little by little – like spices. In the same amount. But if you decide that extra protein won’t hurt your meal, then increase the serving size.
In a survival situation, for example, I recommend adding meat powder to rice or other staple foods – this will give you a small boost of protein without having to consume real meat. So, for example, 2 tablespoons of powder for a standard serving of rice turns it from a carbohydrate food into a more balanced one. It can also be added to broth, stews, and other foods you like.
For longer storage (and such a powder can be stored for more than 5 years), I recommend using portioned vacuum packaging. Which should also be stored in an airtight container at sub-zero temperatures. This will add a couple of years to the shelf life. If there is no refrigerator, then any dark and cool place will do.