Hamburger Rocks

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zelph
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Re: Hamburger Rocks

Postby zelph » Wed Oct 29, 2008 10:02 pm

Skidsteer wrote:
zelph wrote:I'd like to purchase some venison and buff rocks when someone has enough to part with 1/4 pound. I'm salivating for the chance to taste some.


1/4 pound? 4 ounces?

No problem. I'm gonna make another perfect batch this weekend. Do you like it hot or plain?


4 ounces will do just fine. Make it plain, I want to tast it without seasoning. I want to see how it tames it down if any.
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Skidsteer
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Re: Hamburger Rocks

Postby Skidsteer » Wed Oct 29, 2008 10:05 pm

You got it.
Skids

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zelph
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Re: Hamburger Rocks

Postby zelph » Sat Nov 08, 2008 1:35 pm

Day before yesterday I received some venison rocks and yesterday received some bison rocks. Thank you very much for giving me the oportunity to taste test the two. Both were very good. No gamey taste whatsoever. I did the taste test by eating the rocks straight out of the baggies. My tase buds were clear and unadulteraded. The bison had less taste than the venison. Flavoring can be added to your liking.

My big question here today is: How neutricious is the meat product at this stage. Has most of the neutrients been cooked out? Sarbar, can you give us an insight into this question? Anyone out there have information on this? Thank you in advance.
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sarbar
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Re: Hamburger Rocks

Postby sarbar » Sat Nov 08, 2008 8:33 pm

Most likely the nutritional content would be for the leanest meat - since you cook and drain it off well. You would still have all the protein though! That wouldn't change. Consider it to be low fat jerky - jerky is dried as well.
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zelph
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Re: Hamburger Rocks

Postby zelph » Sat Nov 08, 2008 8:57 pm

sarbar wrote:Most likely the nutritional content would be for the leanest meat - since you cook and drain it off well. You would still have all the protein though! That wouldn't change. Consider it to be low fat jerky - jerky is dried as well.


Thank you Sarbar. Would gluten have the same nutrients/calories as venison rocks? Ounce for ounce(Gluten made into rocks)
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brooklynkayak
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Re: Hamburger Rocks

Postby brooklynkayak » Tue Nov 24, 2009 10:01 pm

This is very useful thread.
The leaner, the better, when dehydrating meats as the fat doesn't dehydrate well and can go rancid after a while.
Adding salt, maybe more that you would like, will help keep any residual fat from going rancid.
Very lean meats will always taste better if you season well and add fat later.
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zelph
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Re: Hamburger Rocks

Postby zelph » Wed Nov 25, 2009 12:00 am

brooklynkayak wrote:This is very useful thread.
The leaner, the better, when dehydrating meats as the fat doesn't dehydrate well and can go rancid after a while.
Adding salt, maybe more that you would like, will help keep any residual fat from going rancid.
Very lean meats will always taste better if you season well and add fat later.


Sarbar has not been around to answer the above question about Gluten made into "Rocks". do you have any knowledge on it's use? Adding fat to it afterwards is the sure way to go, like bacon fat :D oh my!!!! that made my mouth water.... :D
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Ridgerunner
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Re: Hamburger Rocks

Postby Ridgerunner » Wed Nov 25, 2009 5:34 pm

zelph wrote:
brooklynkayak wrote:This is very useful thread.
The leaner, the better, when dehydrating meats as the fat doesn't dehydrate well and can go rancid after a while.
Adding salt, maybe more that you would like, will help keep any residual fat from going rancid.
Very lean meats will always taste better if you season well and add fat later.


Sarbar has not been around to answer the above question about Gluten made into "Rocks". do you have any knowledge on it's use? Adding fat to it afterwards is the sure way to go, like bacon fat :D oh my!!!! that made my mouth water.... :D

Only because your mind immediately jumped from bacon fat to EGGS !!! :lol:
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zelph
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Re: Hamburger Rocks

Postby zelph » Tue Dec 01, 2009 10:04 pm

You know me too well :D
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