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DRYING RECIPES: PRODUCE, HERBS, AND MEATS

Drying is one of the earliest methods of preserving food, and it’s a fairly simple process. Native Americans used it all the time to cure meat and preserve stores of food for winter use to keep from starving. This simple, effective method allows you to save food in a manner that’s delicious, portable, and lasting: exactly the traits that you’re looking for in survival situations. Little equipment is needed, and most of it you probably already own or can pick up for minimal cost. The secret to the way dry foods work is the moisture levels are so low that the organisms that spoil food are unable to live.

Drying is a great way to preserve your harvest. Dried fruits and vegetables are delicious, lightweight, easy to make, and packed with nutrition. One important thing about drying your own food is that it saves a great deal of space. For instance, you can store 16 to 20 dried tomatoes in one quart-sized jar or resealable bag.

Some people feel that drying doesn’t compare to canning or freezing, because it doesn’t quite preserve the texture, taste, appearance, or nutrition of the food. However, dried foods are great for nutrition on the go or for when other foods aren’t available. In cases of emergency, dry foods may be extremely helpful when frozen or refrigerated foods are unavailable. Many people concerned with emergency preparedness prefer dry foods because they take up little space and don’t require refrigeration.

Home drying methods largely depend upon what you’re drying; it can be done several ways. Some methods use an oven (so use a well-ventilated, dry space) and others use a dehydrator. Many people prefer drying by the sun, but it requires very hot, dry air. Basically it depends largely on location, climate, and what tools are available.

Drying isn’t hard, but it is time consuming. There are several different methods to choose from, with the top three described as follows.

Oven Drying

Although the most popular method, oven drying is also the most expensive. It takes a lot of electricity or gas due to the long drying times. It also doesn’t have the best results flavor-wise. To use this method, preheat the oven to 145 degrees F, leaving the oven door open to allow constant circulation. You want the steam to be able to escape.

Solar Drying

This is very popular and inexpensive, but the conditions have to be just right. To properly dehydrate food using the sun requires a minimum of three consecutive days of 95 degrees F temperature with extremely low humidity. This can be difficult to find depending on where you live. Also, not being able to control Mother Nature can prove difficult, too. So if this is feasible for your location, that’s great; if not, there are other methods to try.

Food Dehydrator

Using a dehydrator costs very little and it is extremely efficient. It won’t heat up the house, but if you’re going to invest in one, go with one that has a temperature regulator so you can successfully dry a wider array of foods. Electric dehydration is more efficient than the oven. It works at low temperatures, which ensures the nutritional value of the food through the drying process. Simply follow the instructions manual for proper drying.

Dried Fruit and Fruit Leather

Even though it is relatively easy to find dried fruits and vegetables in the grocery stores, they are very expensive and often have preservatives that can be harmful. Besides, it’s fun to be creative in the kitchen, especially if you’re drying fruits and vegetables that you’ve grown yourself.

You can dry a wide variety of fruits, including apples, bananas, apricots, strawberries, blueberries, pears, peaches, and cherries. Dried fruits are generally leathery to crisp and may or may not be dipped in sugar or other seasonings to enhance flavors. You can also soak your fruits in flavored syrups if you’d like, although drying time may be significantly increased.

Here are a few initial basic steps:

• Pick fruit that is ripe but not overripe.
• Wash, pit, and slice fruit into uniform pieces to allow equal drying.
• If you want the color to stay intact, the fruit needs to be soaked in a mixture called a dip.

Dips prevent the loss of color in dried fruits. They also allow you to personalize your flavors. There are several different dips, but here are two favorites to get you started:

Honey Dip: This dip is good for tropical fruits such as bananas and pineapple. Simply mix together in a saucepan 1 cup of granulated sugar and 3 cups of water. Heat and stir until the sugar dissolves. Then add 1 cup of honey and stir until the honey is dissolved.

Ascorbic Acid Dip: This dip could be used for all fruit, but it works well with berries such as strawberries, blueberries, raspberries, etc. In a bowl, combine 5 crushed vitamin C tablets, 2 tablespoons of ascorbic acid, and ¼ cup of water. Stir until the vitamin C has dissolved.

Preparing your fruit is pretty simple, and the steps are specific to the fruit. Some of the most popular fruits to dry are apricots, peaches, apples, bananas, cherries, pears, strawberries, and blueberries. There are very few limitations as far as what you can dry.

Here are a few tips and caveats:

• For apricots, it works best to cut the fruit in half and turn inside out. They should be left to dry anywhere from 8 to 24 hours.
• Peaches need to be peeled and halved; they take 6 to 12 hours to dry.
• Apples need to be peeled and sliced into ¼-inch slices or rings; they take 6 to 12 hours to dry.
• Bananas have one of the most interesting flavors when dried. Peel them and slice into ¼-inch slices. Lay them flat on a sheet, and let them dry for 8 to 16 hours.
• Cherries need to be cut in half and dried for 18 to 26 hours, or until they get leathery (can take longer depending on the method and climate).
• Pears can be peeled and cut into ¼-inch slices. Dry for 6 to 20 hours.
• Strawberries need to be cut into ¼-inch slices, and they take approximately 6 to 16 hours to dry.
• Blueberries are simple; just lay them out on sheets and dry for 10 to 20 hours.

Fruit-Drying Methods

There are three ways to dry fruit: oven drying, solar drying, and electric dehydration. Drying does not necessarily mean applying heat to the fruit. Too much heat will draw the flavor and nutrition out of the fruit. When drying, the ideal temperature should stay between 120 and 140 degrees F. The fruit will take on a leathery appearance when fully dried.

• For oven drying, the temperature of the oven should be kept at less than 140 degrees F after the first hour. The last hour of drying is the most crucial. At this point, the fruit can easily burn and be ruined if the temperature is not closely monitored. Reduce temperatures dramatically during the last hour, and check on the fruit frequently for any signs of burning or overdrying. Feel free to taste a piece or two to check doneness. When the drying is completed, put the fruit in a pot or jar without a lid and leave in a dry, warm place for no longer than two weeks. Be sure to stir at least once a day.
• Sun drying is the most complicated method of the three but also the cheapest. It requires a climate with 95 to 100 degree F weather and low humidity. Other than that it’s fairly easy. Spread the slices of fruit on a screen for three to four days, and turn once a day. Also, it is very important to bring them inside at night to keep moisture from returning to the fruit, which can allow bacteria and mold to grow. Store them in a dry area with good circulation until morning.
• For dehydrators, simply follow the manufacturer’s instructions.

Storing Dried Fruits

If you want to store your dried fruits long term, the best way is in the freezer. Simply store in a resealable bag or freezer jar, making sure it is airtight.

Another great way to store fruit is by making fruit leather. Fruit leather is basically smashed and liquidized fruit that is heated at high temperatures until boiling and then spread thinly on a large sheet pan and cooled. Instead of buying commercial fruit leather for your kids, you can make your own without added sugars and preservatives. Kids will love the idea of eating fruit they’ve grown at home, too. The following are some basic starter recipes for making homemade fruit leather.

Fruit Leather Recipes

Basic Fruit Leather

Here is a basic recipe that you can easily use for whatever fruit you wish. These instructions are for oven drying; however, if you have a food dehydrator, it is a much easier process.

• Fresh fruit (peaches, plums, berries, apples, pears, grapes, etc.) • Water • Lemon juice

• Granulated sugar (if needed) • Spices such as ground cinnamon and ground nutmeg (these are good with any fruit but are optional)

1. Preheat the oven to 150 degrees F (or 140 degrees if your oven has that setting).

2. When portioning fruit, keep in mind that 4 cups of fruit make approximately one sheet of leather.

3. Rinse and remove any pits, peels, cores, or stems. Always taste the fruit you are using. You may or may not need sugar. If it is sweet, then do not add any extra sweetness. If it is tart, like an apple, then add some sugar when instructed.

4. Place the fruit in a large saucepan. Add ½ cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover, and let cook on a low heat until the fruit is fully cooked.

5. Uncover and stir. Use a potato masher to crush the fruit, or you can process the fruit in a food processor. Taste the fruit and decide whether to add sugar; also determine how much lemon juice or spices to add.

6. It is best to add sugar in small amounts (1 tablespoon at a time if working with 4 cups of fruit) to desired level of sweetness.

7. Add lemon juice 1 teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to allow the flavor to stand out.

8. Simmer and stir until all the sugar is dissolved and the fruit puree has thickened, usually about 5 to 10 minutes.

9. The puree should be very smooth.

10. Line a baking sheet with microwave-safe plastic wrap. Pour out the puree into the lined baking sheet to a thickness of either 1/8 inch or ¼ inch, depending on how thick you like it.

11. Place the baking sheet in the oven. Check that no plastic wrap is on top of the puree, or it will not dry out correctly.

12. Let the puree remain in the oven until it is dry and has formed a fruit leather. This usually takes 8 to 10 hours. The fruit leather is ready when it is not sticky and the surface is smooth.

13. When the fruit leather is ready, you can easily peel it from the plastic wrap.

14. To store it, simply roll it up in the plastic wrap, put it in an airtight container, and store in the refrigerator or freezer.

Apricot Leather

• 1 teaspoon fresh lemon juice

• 2 cups pitted and diced fresh apricots • ½ cup granulated sugar

1. Preheat the oven to 150 degrees F or the lowest setting available.

2. Combine the lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until the sugar dissolves. Transfer to a blender or food processor, and puree until smooth.

3. Line an 11 x 17–inch pan or cookie sheet with a layer of microwaveable plastic wrap. Pour the pureed fruit onto the wrap and spread evenly, leaving 1 inch clear around the edges.

4. Bake for 4 to 6 hours, leaving the door slightly ajar, until the puree has dried and is no longer sticky.

5. Once dry, you can cut it into strips, wrap it in plastic wrap, and store in an airtight container.

Strawberry Leather

• 1 pound fresh strawberries, halved • ¼ cup water

• 2 tablespoons granulated sugar (optional) • 2 tablespoons honey

1. Preheat oven to 170 degrees F.

2. Place the strawberries and water in a saucepan, and bring to a boil. Cook for 3 minutes, until the berries start to soften.

3. Puree the berries with a blender or food processor. Return the puree to the saucepan, stir in the sugar, if needed, and the honey.

4. Cook for an additional 10 minutes or until thick and gooey.

5. Line an 11 x 17–inch pan or cookie sheet with a layer of microwaveable plastic wrap. Pour the pureed fruit onto the wrap and spread evenly, leaving 1 inch clear around the edges.

6. Place in the oven to dry for 3 hours. Turn off the oven and allow the leather to sit overnight, until completely dry.

7. Once dry, you can cut it into strips, wrap it in plastic wrap, and store in an airtight container.

Tropical Fruit Leather

• 4 cups fresh pineapple chunks • 4 cups fresh mango, flesh only • 1 cup fresh coconut flesh • 4 whole bananas, peeled

• 1 cup water • 2 tablespoons fresh lemon juice • 2 tablespoons granulated sugar

1. Place all of the ingredients in a blender or food processor and puree. Put into a large saucepan and cook on medium heat until mixture comes to a slow simmer. Cook at a simmer until the sugar is completely dissolved and the fruit mixture starts to get thick, approximately 15 to 20 minutes.

2. Remove from the heat and allow to cool for a few minutes. Taste it to make sure that it’s sweet enough and add a bit more sugar if you’d like.

3. Smear in a thin ?to ¼-inch thick layer onto your dehydrator’s fruit leather sheets (these can be purchased if your dehydrator didn’t come with them).

4. Dehydrate at 140 degrees F for 6 to 8 hours. The leather will dry from the outside edges in and will be done when it holds its shape and peels off the plastic freely.

Spiced Apple Rings

• 15 medium apples • 2 tablespoons lemon juice • ½ cup granulated sugar • 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg • ½ teaspoon ground allspice

1. Core the apples and slice them into ¼-inch-thick rings. Only peel the apples if you want to—they’re perfectly delicious (and nutritious) with the peels.

2. Place the apples in a bowl of water with the lemon juice so they don’t turn brown.

3. In a smaller bowl, combine the sugar and spices. Remove the apples from the water a few rings at a time and lay them on a paper towel. Blot dry and line in a single layer on a cookie sheet. Sprinkle with the sugar and spice mixture and flip over. Sprinkle the other side of the rings.

4. Place in a single layer on your dehydrator racks, and dehydrate for 4 to 6 hours at 135 degrees F or medium. They’re done when they’re leathery with no signs of moisture when you tear them.

Yields about ¾ pound.

Dried Sugared Pineapples

• 1 pineapple

•½ cup granulated sugar

1. Core and peel the pineapple. Then slice it into ½-inch-thick rings. Finally, cut the rings into chunks.

2. Put the sugar in a small bowl, and toss the pineapple in it a few slices at a time.

3. Layer the pineapple in a single layer on your dehydrator racks, and dry for 24 to 36 hours at 135 degrees F or medium. These will still be sticky because of the high sugar content. For a healthier snack, skip the sugar.

Yields about 8 ounces.

Antioxidant Mix

• 2 cups pitted cherries • 2 cups blueberries • 2 cups sliced strawberries • 2 cups blanched cranberries

• 2 cups apple pieces • 2 tablespoons fresh lemon juice

1. Combine all of the fruits in a large bowl and drizzle the lemon juice over them. Toss to combine.

2. Layer in a single layer on the dehydrator racks, and dry at 140 degrees F for 24 to 36 hours or until chewy and leathery.

Yields about 2 cups.

Island Banana Chips

• 6 medium-ripe bananas

• 1 cup pineapple juice

1. Slice the bananas into ¼-inch slices, and place them immediately in the pineapple juice. Peel the bananas as you cut them. The citric acid in the juice will keep them from turning brown, and the juice will add a nice sweet flavor, too.

2. Layer the banana slices onto the dehydrator racks in a single layer, and dry at 140 degrees F (or medium) for 12 to 24 hours or until they’re pliable with no visible sign of moisture. The longer you dry them, the crispier they will get.

Yields about 1 cup.

Drying Vegetables

Any vegetable that is going to be dried, with the exception of mushrooms, onions, and peppers, needs be washed, sliced, and blanched first. All the vegetables must be lined in a single layer on a cookie sheet or large tray to ensure even drying. All vegetables must be dried at 130 degrees F. If you dry them at too high or too low a temperature, the texture isn’t going to be right and you may ruin the entire batch of produce.

The process of drying vegetables is almost identical to drying fruits, except that you probably won’t use any sugar.

While you’re learning to dehydrate foods, it’s best to stick with common vegetables that are easily dried. Some of the best vegetables to start with include:

• Beets
• Broccoli
• Carrots
• Cauliflower
• Corn
• Green beans
• Mushrooms
• Onions
• Peas
• Potatoes
• Sweet peppers
• Tomatoes
• Zucchini

Now that you have a general list of veggies to start with, here are some quick and easy directions for drying these vegetables. Try them a few times, and experiment with flavors and spices. As long as you get them sufficiently dried, the worst thing that can happen is that you’ll need to season them when you’re cooking with them later.

• Beets are a bit messy, so wear gloves. Cook and peel beets, and cut into slices or ¼-inch pieces. They take 3 to 10 hours to dry completely, and they should be slightly leathery.
• Before drying green beans, wash them in cold water and break all the stems off. Break beans into approximately 1-inch pieces. Then they need to be blanched. Afterward, dry for about 6 to 12 hours. They should be brittle.
• Carrots are great to dry, but they get pretty tough. You can either shred them or slice them. Before cutting, wash carrots in cold water and then peel. Dry for 6 to 12 hours, until almost brittle.
• After washing cauliflower, cut into uniform florets, and dry for 6 to 14 hours.
• Corn is probably one of the most time-consuming to dry. First the corn must be dehusked and cleaned, blanched, and then cut off the cob. Try not to get any of the cob into the cuttings. Lay the corn out evenly on a tray or sheet and dry for 6 to 12 hours.
• Broccoli is very similar to cauliflower: wash, cut into florets, and then dry for 4 to 10 hours.
• Onions are very widely used in cooking and are extremely good to have on hand. They also take up lots of space, so drying them is a really efficient way to save space. Slice them about ¼ inch thick, and dry for 6 to 12 hours. They will be crisp when done.
• Mushrooms should not be cleaned with water—simply wipe off any dirt and then either slice or leave them whole, depending on the type of mushroom. The drying time is a bit different as well because mushrooms are sensitive to heat. They need to be dried at a temperature of 90 degrees F for 3 hours, and 125 degrees F for the rest of the drying time. Mushrooms have a total drying time of approximately 4 to 10 hours, until they are brittle.
• Peas are super easy. Blanch slightly, pour onto tray, and dry for 5 to 12 hours. Peas are great when added to a rice-cracker mix or trail mix.
• With a bit of salt, potatoes make a great dried snack. Slice the potatoes into extra-thin slices, and dry for 6 to 12 hours until crisp like a potato chip.
• Zucchini makes a tasty chip as well. Wash, slice thin, and dry for 5 to 10 hours. These should be brittle.
• Tomatoes are a bit more work. Dunk each tomato in boiling water; this will make the skin fall off easier. Peel and either quarter or slice. Dry for 6 to 12 hours until they are nice and crisp.
• Sweet peppers are delicious dried and having them pre-prepped for a meal is a huge time-saver. Remove all the seeds, and chop or leave whole (depends on the size of the pepper). They take about 5 to 12 hours to become leathery.

Dried Veggie Recipes

Dried Trinity

This is a staple in nearly all soups and bases. Having a supply in an emergency situation can bring flavor and nutrition to meats, stews, and even rice and pasta.

• 3 cups chopped celery • 3 cups chopped carrots

• 3 cups chopped onions • 2 teaspoons salt (optional)

1. Mix the celery, carrots, onions, and salt together in a big bowl.

2. Spread in the dehydrator in a single layer. Dry at 140 degrees F for 4 to 6 hours or until the veggies are crispy. Test for doneness by placing in a sealed baggie or jar for 24 hours and watching for condensation. If there is none, dry can or vacuum seal to increase shelf life. Dry canning and vacuum packing is explained in the next chapter.

Yields about 1 cup.

Pepper Fiesta

• 3 cups rough chopped red bell peppers • 3 cups rough chopped green bell peppers • 1 cup rough chopped chile or jalapeño peppers, seeded if you want to remove the heat

• 2 tablespoons fresh lemon juice • 1 tablespoon salt

1. Combine all the peppers in a large mixing bowl, and toss with the lemon juice and salt.

2. Spread mixture on your dehydrator trays in single layers. Dry at 140 degrees F for 3 to 5 hours or until the peppers are crunchy crisp.

Yields about 1 cup.

Candied Zucchini Cubes

This may sound a bit odd, but these are actually delicious as well as nutritious. They’re great in zucchini bread or even cupcakes or muffins. Add them to your yogurt, or dry can or vacuum seal it for survival stash.

• 1 cup brown sugar • 1 cup granulated sugar • 1½ cups water

• 1½ tablespoons fresh lemon juice • 8 medium zucchini, peeled and cubed into ½-inch cubes

1. Bring the sugars, water, and lemon juice to a simmer with a large saucepan until the sugars are dissolved. Add the zucchini and simmer for about 5 minutes, until it starts to become soft. Remove from the heat and place in a glass container. Refrigerate overnight.

2. Drain the zucchini cubes and pat dry. Layer them in a single layer with breathing room on the dehydrator trays. Dehydrate at 130 degrees F for 8 to 10 hours or until there’s no moisture left and they’re rubbery. The cubes will firm up as they cool.

3. Do the bag or jar test to make sure that they’re completely dehydrated before dry canning or vacuum sealing.

Yields about 1½ cups.

Home-Dried Fresh Herbs

Dried herbs and spices are a great way to help you avoid food fatigue in an emergency situation. With just a handful of basic herbs, you can make dozens of different flavor profiles. When you combine that with different cooking methods, your diet will remain diverse, nutritious, and creative with just a few different ingredients.

Quality herbs in the store are atrociously expensive and rarely as rewarding as using fresh herbs. Plus, drying your own homegrown herbs is very easy and a great way to preserve your herbs if you’re not planning to grow them year round. They also make a great homestead gift.

Drying herbs is a slightly different process than for fruits and vegetables, but not by much. Mainly the cooking temperature and times change. You can use any of the three drying techniques mentioned earlier to dry herbs, too, but oftentimes, applying any heat to the herbs tends to rob them of their natural oils, which in turn, diminishes the flavor.

Air-drying herbs is not only the easiest and least-expensive way to dry fresh herbs, but this slow-drying process also doesn’t leach the herbs of their oils. This process works best with dryer herbs like bay leaf, dill, marjoram, oregano, rosemary, savory, and thyme. Moisture-rich herbs such as basil, chives, mint, and tarragon fare better in a dehydrator or by freezing.

If you are harvesting the herbs from your own garden, here are some tips:

• Pick them before flowering occurs (if you pick them often, flowering won’t occur).
• Picking is best done in the morning after the dew has dried, but before the sun wilts the herbs.
• Cut hydrated, healthy-looking branches from your herb plants. Remove any dry or possibly diseased leaves.
• Shake to remove any bugs.
• If necessary, rinse with cold water and dry with paper towels. Make sure to dry them well because wet herbs will mold and rot.
• Remove the lower leaves along the very bottom of the branch. Group four to six branches together and tie them with a rubber band. The groups will shrink as they dry, so they need to be tightened throughout the drying process or you will end up with a mess on the floor. Small groups are best for herbs with high moisture content.
• Punch or cut several holes in a paper bag, and label the bag with the name of the herb you are drying. Put the correct herb group upside down into the bag.
• Wrap the ends of the bag around the bundle, and tie it closed. Make sure the herbs are not too cramped inside the bag.
• Hang the bag upside down in a warm, well-circulated room.

Check in after about two weeks to see how things are progressing, but do not forget to tighten the bands every so often. After the initial check-in, keep checking weekly until the herbs are dry and ready to store.

Here are some tips on storing the dried herbs:

• Use small jars (baby food jars work great)
• Freeze them in a resealable bag or freezer jar with an airtight seal.
• Leaves are best left whole; crush when you are ready to use (for better flavor preservation).
• Keep a close eye, and discard any moldy leaves.
• Store the herbs in a dry, dark place away from sunlight.
• Use within a year for best results.
• A teaspoon of dried herbs is equal to a tablespoon of fresh herbs.

Medicinal Herbs

Although it’s outside the scope of this particular book, many different herbs can be used for healing and preventive medicine. Some are easy to grow and dry and may make the difference between life and death in a survival situation.

Even though you’ll need to collect a stockpile of any life-sustaining medications that you or a family member needs, there’s never a guarantee that something catastrophic won’t happen to eliminate your ability to obtain more. In preparation for that, you may want to learn about alternative natural treatments for any conditions that you may have. Maybe that sounds alarmist, but it never hurts to be prepared.

You can find many interesting and easy-to-read books on medicinal herbs on the Internet or at your local bookstore, and it’s recommended that you pick one of these up in paperback so that you have it in your bug-out bag or emergency kit.

Drying Meats

Three factors have caused a sharp increase in home-drying meat in recent years. First and foremost, more and more people have become conscious of what’s in commercially prepared foods. They’re typically high in sodium, dyes, and chemical preservatives, making them nonviable as a healthy protein source. Rising grocery costs are another factor, and finally, people are beginning to worry about storing food for emergency situations.

Dehydrating meat is a wonderful way to preserve a nutritious, delicious, and portable source of quality protein. There are some guidelines that you need to follow, however, to dehydrate your meat safely:

Preparing Your Meat for Dehydrating

As with any food product, there are pathogens present in meat that can be harmful or even lethal if consumed. The big ones you have to worry about in meat products include Escherichia coli, Listeria monocytogenes, Salmonella, and Staphylococcus aureus. If you’ve ever suffered from food poisoning, you know that even a mild dose of these pathogens is extremely unpleasant, to say the least. At worst, it can kill you, so make sure that you follow safety guidelines above carefully when drying meat.

Basically, use your head. Many of these tips are simple common sense, and you can greatly increase the safety of drying your meat just by observing standard food handling safety practices.

Drying Your Meat

This is the important part: if you don’t dry your meat at the proper temperature for the right amount of time, it’s not going to be properly preserved. As already discussed, you run the risk of foodborne pathogens, but it may also simply mold if you don’t dry it long enough, or become tasteless and brittle if you dry it for too long. Here are some tips:

• Use a dehydrator with a temperature setting, and dry your meat at 140 degrees F for the recommended time.
• To visually test for doneness, bend the meat. If you can see moisture glistening inside it, it isn’t done.
• Dry the meat to an internal temperature of 160 degrees F. To test a batch, create one piece of “test” meat that’s a little thicker than the rest. Once that piece reaches that temperature, then the others will have as well.

Dried-Meat Recipes

Beef Jerky

Although called “beef” jerky, it’s great with any type of lean red meat that you’d like to use. Venison is a great substitute because it’s lean and extremely nutritious.

• 16 ounces soy sauce • 16 ounces Worcestershire sauce • 2 teaspoons garlic powder • 2 teaspoons onion powder

• 1 teaspoon freshly ground black pepper • 1 teaspoon cayenne pepper (optional) • 1 teaspoon red pepper flakes (optional) • 4 pounds lean beef, thinly sliced with the grain

1. Mix the sauces and spices together in a large bowl, and add the meat, mixing so that each piece is coated.

2. Refrigerate for 12 to 24 hours, stirring every couple of hours.

3. Dry for 10 to 12 hours or according to your dehydrator’s instructions. The meat is dry when it bends with no visible moisture.

Yields about 1 pound of jerky.

Chicken Jerky

Be extremely careful working with raw chicken, because poultry is notoriously dangerous when it comes to pathogens. You can use turkey breast for this if you prefer.

• 16 ounces soy sauce • 3 teaspoons lemon juice • 2 teaspoons cracked black pepper • 2 teaspoons powdered garlic

• 1 teaspoon ground ginger • 1 teaspoon onion powder • 4 pounds boneless, skinless chicken breast, trimmed and sliced with the grain ¼-inch thick

1. Mix all the ingredients except the chicken in a large bowl, and add the meat, mixing so that each piece is coated.

2. Marinate the chicken for 12 to 24 hours, stirring occasionally.

3. Dry in a single layer per tray at 145 degrees F for 6 to 8 hours, depending upon your dehydrator and how thick your strips are.

Yields about 1 pound of jerky.

Packaging and Storing Dehydrated Meat

The best way to preserve your meat for long-term storage is to dry-can it or vacuum-pack it. Otherwise, it’s good for only a couple of weeks after dehydration. Before you do either though, there’s a moisture test that you need to conduct to make sure that the meat is dry enough. Place a few strips in a jar or in a sealed bag, and let them sit for a few hours, up to 24 hours. If there is condensation in the bag, the meat isn’t dry enough and you need to put it back in the dehydrator.

If you’re going to eat the meat within a couple of weeks, you can store it at room temperature in a sealed container for up to 2 weeks as long as it’s properly dried. If you’d like to make it part of your emergency food supply, however, you need to either dry-can it or vacuum-pack it to keep it for longer than a couple of weeks. The next chapter has more on dry canning and vacuuming packing.