How to Make Dehydrated Meat
Dehydrating meat is the process of removing moisture from the meat (Reference 1). Dehydrated meat has been used for millennia as a means to preserve meat, especially for travel (Reference 2). Today you will find dehydrated meat in the various forms of jerky, such as jerky, which comes in many different flavors. With the proper preparation and equipment you can dehydrate meat with a meat dehydrator or with just your home oven.
Instructions
things you’ll need:
- Lean meat
- Dehydrator
- Kitchen knife
- Aluminum foil
- Baking sheet
- Marinade (optional)
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- 1
Meat that doesn’t contain a lot of fat is much more ideal for dehydration compared to meat that has a high fat content. The fat in the meat can quickly cause even dehydrated meat to spoil. Therefore when you are looking to make dehydrated meat, ask a butcher for lean meat, and if possible, ask him or her to trim off any fat from the surface.
- 2
Put the meat into the freezer for 30 minutes. This will make it easier to cut into strips. Once the meat has stiffened a little bit in the freezer, remove it and cut it into the size of strips that you want. You can leave the meat whole, but if you want to dehydrate the meat to eat later, then cut it into strips.
- 3
Pound the meat vigorously with a meat mallet. The meat should be approximately 1/4 inch thick, or less when you dehydrate it.
- 4
Preheat your oven or dehydrator to 150 degrees F. While the oven or dehydrator are heating up, line the dehydrating tray or a baking sheet with aluminum foil. Once the tray is lined, put the meat strips on the tray in a single layer – do not overlap them.
- 5
Bake in the oven or dehydrator for six hours.
- 1
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