How to Dehydrate Meat

Dehydrating meat is an old fashioned way of preserving meat. It makes it convenient to take on long trips, backpacking or hiking since refrigeration is not required and it is much more lightweight than regular meat. Dehydrated meat can be eaten as is, typically referred to as jerky, or reheated with moisture to semi-rehydrate the meat to be added into main dishes. Commonly dehydrated meat includes beef, venison, buffalo, chicken and turkey.

Method 1
Method 1 of 3:

Saucepan Method

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    Cut the meat into � inch strips. Trim away all visible fat.[1]
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    Combine the meat with the soy sauce, Worcestershire sauce, salt, pepper and garlic in a large bowl.
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    Cover with plastic wrap if the bowl does not come with a cover and marinate the meat in the refrigerator for 1 to 2 hours to allow the flavors to penetrate the meat.
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    Place the meat and marinade into a saucepan, turn the stove burner on high and bring to a boil.
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    Boil for 3 to 5 minutes to sanitize the meat before dehydrating.
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    Remove the strips of meat with a pair of tongs and let them drain on paper towels.
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Method 2
Method 2 of 3:

Oven Method

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    Turn the oven on to the lowest setting.
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    Place the strips of meat directly onto the racks, leaving enough space between the strips for air flow.[2]
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    Crack open the oven door 1 to 2 inches (2.5 to 5.1 cm) to further encourage air flow.[3]
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    Dry the meat anywhere from 8 to 12 hours. The meat is dehydrated when it cracks but does not snap. There should be no moisture present, as this is where bacteria will grow.[4]
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Method 3
Method 3 of 3:

Storage

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    Let the dehydrated meat cool before storing. Place the strips of meat on cooling racks.
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    Put the meat into airtight containers or zip lock bags.[5]
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    Store the dehydrated meat at room temperature for 1 to 2 months or freeze the dehydrated meat for a longer shelf life.[6]
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Community Q&A

  • Question
    How does the saucepan texture compare to the oven method?
    Community Answer
    Community Answer
    When you're cooking meat, a saucepan will fry and an oven will roast. Making any meat meal in a saucepan makes the meat dryer and crispier. Making meat in an oven (cooked right) makes it juicier and more tender.
  • Question
    Should meat be cooked prior to oven method dehydration?
    Maggie Peterson
    Maggie Peterson
    Community Answer
    Yes, the meat should be cooked prior to dehydrating. Otherwise, it will be too moist to dehydrate properly.
  • Question
    Can you dehydrate meat without an oven or a saucepan?
    Community Answer
    Community Answer
    You can slice it very thinly along the grain and smoke it, or set it in the sun if it is very hot. Be sure to follow instructions for doing it either way; you cannot mess around with meat preservation.
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Warnings

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Things You'll Need

  • 2 Lb. (.91 kg) Meat
  • 2 Tbsp. (30 ml) Worcestershire Sauce
  • � Cup (118 ml) Soy Sauce
  • 2 Tsp. (10 ml) Minced Garlic
  • � Tsp. (2.5 ml) Black Pepper
  • 2 Tsp. (10 ml) Hickory Smoked Flavored Salt
  • Knife
  • Large Bowl
  • Plastic Wrap
  • Tongs
  • Saucepan
  • Paper Towels
  • Airtight Container


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References

  1. ↑ https://www.trail.recipes/dehydrating123/dehydrating123-how-to-dehydrate-meat-for-backpacking-meals/
  2. ↑ https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/
  3. ↑ https://www.familysurvivalplanning.com/how-to-dehydrate-meat.html
  4. ↑ https://www.backpackingchef.com/dehydrating-meat.html
  5. ↑ https://www.offthegridnews.com/off-grid-foods/how-to-store-meat-for-years-without-refrigeration/
  6. ↑ https://nchfp.uga.edu/how/dry/jerky.html
  7. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index
  8. https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-597/348-597(FST-304NP).pdf
  9. https://www.thekitchn.com/recipe-homemade-beef-or-turkey-snack-recipes-from-the-kitchn-95962
  1. http://www.solareagle.com/PREP/JERKY.HTM

About This Article

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 10 people, some anonymous, worked to edit and improve it over time. This article has been viewed 97,717 times.
108 votes - 88%
Co-authors: 10
Updated: October 2, 2019
Views: 97,717
Categories: Drying Food
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