We have all probably used a form of meat powder at some point in our cooking. It adds protein, flavor, and convenience to many recipes. However, it also can be expensive, not the exact flavor we want, and filled with junk we don’t need or should consume.
When I grab a container of store bought flavoring, I have been guilty of not really checking the fine print in the ingredients. If I like the flavor, I use it. But, I often feel sluggish and a bit puffy after eating a meal with these additions. I don’t like that feeling, and can only imagine what these additives really could do to me, if I continue to use them long-term and often.
But, I like flavor and convenience. Not to mention, a product that will last a long time, as long as it’s properly stored in an airtight container in the refrigerator. So, maybe I should make my own.
Have YOU ever considered making your own, from scratch? It’s relatively easy and not too costly to make at all. However, that will depend on your chosen ingredients for each batch. Once you have a batch made, you have the desired convenience right back at your fingertips. As to flavor? You are in control of that by choosing your own ingredients.
For this article and demonstration, I am going to make a pork meat powder. You can take these ingredients and make the same one, or adjust them to create your own flavoring to your liking.
Other than a food processor and oven, you will need ingredients to make a meat powder.
Here are the essentials:
- 14 oz. Lean Pork (I used shaved pork)
- 1 Medium Stalk Celery
- .5 Cup Fresh Corn
- 3 Tablespoons Apple Juice (or Apple Cider)
- 1 Tablespoon Parsley Flakes
- ¼ Cup Onion
- 2 Garlic Cloves
- 1 Carrot
- 1 Tablespoon Oil (I used vegetable oil)
Use the ingredients that you prefer. If you don’t like onion, leave it out. Or, if you like other seasoning, add it. But, this is a good basic recipe to get a good base to start.
Note: I used shaved pork, because it was the right amount that I needed, at a great price. I also used apple cider in place of apple juice, because I like the potency of cider over a juice.
The process isn’t necessarily quick. But, it is easy.
Place all of the ingredients (except the oil) into a food processor, until they are all finely minced.
Preheat the oven to 200°F (See my DISCLAIMER below)
Heat the oil in a skillet, and cook the minced mix for approximately 20-25 minutes.
Tip: At this point, I thought I had done something wrong. The mixture wasn’t in the nice minced state that I was expecting. It was more like a paste. And when I started this step of cooking it in a frying pan, there was so much liquid that I thought it was just going to be a boiled blob.
But, after about 15 minutes, the liquid was almost gone, and the mixture started to look like I thought it should. So, don’t be concerned like I was! This step is to remove excessive moisture so it doesn’t have to be in the oven all day.
Spread the minced mixture on a baking sheet lined with parchment paper, and bake it for about 2-6 hours, or until it’s completely dried. Stir the mix about every 30 minutes to keep it spread out and cooking evenly. Keep an eye on it, because the time could be widely different, depending on the ingredients used.
Once it is completely dried and cooled, place the dried mix into the food processor (make sure it has been cleaned thoroughly from the initial use above).
Pulse it until it becomes a fine powder.
Store in an airtight container, and place in the refrigerator between uses. If cooked and stored properly, it should last for a few years.
To use your new meat powder will depend on your preference for how much flavor and protein you want to add. If it’s just for flavoring, add slowly as you cook and taste as you go like you normally would with seasoning.
If it’s to add more protein to your diet, you will want to make larger batches, and use accordingly.
Disclaimer: The recipe that I based mine from said to have the oven on 160°C. Converting Celsius over to Fahrenheit, that’s 320°F. I’m not sure if the site I used for converting was wrong, or the recipe was, but I ended with a much darker product in a much quicker time frame. That is why I put 200°F in the recipe above. Even then, watch it closely.
How To Use And Store For SHTF
When using meat powder in survival mode, adding it to rice and other staples will give you a boost of protein without having to look for or cook any meat at that moment. For example, you can sprinkle about 1-2 tablespoons (per serving) over rice to turn a high carb only meal into a more balanced one. You can also add it to broth, veggies, or any other meal you prepare.
For long-term storage, let’s say over 5 years, I recommend sealing single-serving size batches in a vacuum sealed manner. You can then store the single serving packages in a larger airtight container in your refrigerator. That should give you a few years of storage.
Then, if SHTF, take a single serving out as needed, leaving the seal of the other packs intact. Ideally, you should store it in the refrigerator. But, in survival mode, you might not have that luxury. So, look for a dark and cool location to store it safely for as long as possible.
I will try this with chicken or beef. It would necessarily need to be shaved, right? I can small chop while partially frozen, and let the processor do the rest. Tha k you for this!