Dehydrating meat is an excellent way to preserve protein-rich food for long-term storage, outdoor adventures, and emergency preparedness. Dried meat is lightweight, nutrient-dense, and packed with energy, making it a staple for hikers, paddlers, and survivalists. Proper dehydration ensures safe consumption while maintaining the meat’s flavor and texture.
Selecting the right meat
Not all meats dry equally well. The best options include:
- Beef: New York strip, bottom round, flank, skirt steak, sirloin, top round.
- Pork: Loin.
- Lamb: Filet.
- Poultry: Chicken or turkey breast (avoid dark meat, which can be tough and chewy).
- Game Meat: Ensure proper cleaning and use the leanest cuts. Avoid fatty meats like bear, which do not dry well.
Key Tip: Leaner meats make better jerky. Fat does not dry well and can cause spoilage.
How to make beef jerky
Choose a lean cut of meat in excellent condition. Remove skin and bones (for poultry).
Trim the visible fat off and throw out any filmy membrane tissue. It’s very important to trim meat well. Remember that fat doesn’t dry and can later turn rancid.
Cut into thin strips or slices, about 1/4 inch (6mm).
Marinate for 6–12 hours in the refrigerator.
Pre-cook meat by either roasting or steaming them to get an inner temperature 160–165F/71–74C. This step assures that any bacteria present will be destroyed before drying.
Rinse off and spread on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 145F/63C temperature for 4–6 hours until hard and no moisture pockets available. Meat should be dry-leathery or partly brittle when done.
Put into vacuum-sealed containers, glass jars or ziplock bags.
Store in a dry, dark place at room temperature for two months.
How to dehydrate ground beef and turkey
Choose the leanest meat available. Put it in a skillet, break into fine pieces and cook until no pink meat remains.
Transfer meat into a colander to drain the fat. Rinse with hot, boiled water. Season to taste and leave to cool.
Spread cooked ground meat on dehydrator trays, covered with non-stick sheets or parchment paper.
Dehydrate at 145F/63C for 4 to 6 hours until completely dry and brittle. Blot off any fat with paper towel once or twice while drying.
Put into vacuum-sealed containers, glass jars or zip lock bags.
Store in a dry, dark place at room temperature for two months. Vacuum-seal or freeze for a longer shelf life.
