CALLING ALL MEAT EXPERTS! To cure or not to cure? THAT is the question
I am planning on dehydrating my own back packing meals this summer instead of buying them :)
I will be using ground beef in a few of the recipes. Normaly, after a thorough cooking and rinsing process to remove the fat, I just dehydrate the meat, vacuum seal and throw it in the deepfreeze.
I would like to make these meats shelf stable at room temp though.
I keep curing salt around the house for my many homemade pastrami adventures and I understand its valuable purpose in the preservation of meats. If I cured my ground beef before cooking, rinsing, dehydrating and vacuum sealing, would that extend the shelf life of the meat? If so and most importantly - for how long would these remain stable at room temp?