HOW TO DEHYDRATE MEAT
| Cut | Sliced, minced |
| Pre-treat with heat | Fry or cook, bake in oven |
| Temperature | 68°C (155°F) to minimize bacterial growth |
| Time (strips of meat) | Food dehydrator: 7 hours Convection oven: 10 hours |
DIFFERENT MEATS TO DRY
- Beef without a fat cap or too much intramuscular fat.
- Game meat (reindeer, deer, venison, etc.).
- Pork with low fat, such as sausages and hams (max. 15% fat content).
All meats can be dried, but low-fat meats work best mainly because they dry faster and are less likely to go rancid. Dry meat as lean as possible. Examples of lean meats are beef and venison. Pork is generally too fatty to dry.
The meat should be as fresh as possible. This especially applies to minced meat, which should ideally be freshly ground. This reduces the risk of bacteria growing.
Dried meat can be used as a snack or an ingredient for trail food. You can dry meat minced, in strips, or whole pieces. Meat products such as lean sausages and ham work well, too.
If you want the meat as a snack, you can try marinating the meat in various sweet and savoury marinades. However, if you want the meat for stews, the meat should be less flavourful.
Dehydrate minced meat
The full process in described in The Illustrated Handbook — Kindle Book with 300 color images
Dehydrate slices of meat
The full process in described in The Illustrated Handbook — Kindle Book with 300 color images
Other meat to dehydrate
Jerky
Meat has been dried and preserved for centuries. You can find it in stores under the name “Jerky”. Traditional jerky is made from fresh meat trimmed of fat, marinated and air-dried.
