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To Prepare Meat Flour

A method for making dried meat flour by grinding, salting, drying, and regrinding the meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Prepare Meat Flour

Ingredients

Directions

Prepare

  1. Grind the trimmed meat coarsely.

  2. Add 3% salt to the ground meat.

Dry and grind

  1. Dry the meat at 120°F to 140°F until sufficiently dried.

  2. Finish drying at 212°F.

  3. Grind the dried meat finely.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Meat
Forms the dry protein base of the flour, so the finished powder is mostly meat solids.
Salt
Draws out moisture and helps the meat dry evenly and keep its texture.

The step that matters

Finish drying at 212°F. The meat must be fully dry before fine grinding. Residual moisture makes the powder clump, spoil faster, and grind into a paste instead of a flour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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