Using a dehydrator to dry meat or fish is not as common as using it with fruits and vegetables, mainly because it is more complicated and does have a greater potential for health risks. But once you have some experience drying food at home, there is no reason why you cannot branch out and make some dried fish or meat jerky as well. Fundamentally, drying meat is no different than drying other foods, so the basic ideas you have already learned still will apply.
Special Health Considerations
A few things make drying meat different than drying anything else so far listed in this book (fruit, herbs, grains, vegetables, etc.).
First is the fat content. Meat can have a considerable amount of fat in it, which will go rancid no matter how dry you process it. This can lead to spoilage and health risks for any dried meat you wish to store for any length of time. To keep this to a minimum, you need to select the leanest pieces of meat you can find and take the time to trim away any visible fat before you start dehydrating.
Second, there is a higher bacterial load present when you are dealing with any kind of meat or fish (compared to plant-based foods). This can lead to food poisoning if your foods are not dried quickly enough or thoroughly enough. The removal of moisture will prohibit any bacterial growth, just like with other foods, but you have to get the right dryness level quickly. With the exception of making jerky, all meats to be dried should be thoroughly cooked first. This will kill any bacteria present in the meat, which will make the drying process much safer.
Although it might be a little riskier than other foods, once it is properly cooked and dried, dehydrated meat can last for several months or up to a year in storage.
Preparing Meat and Fish to Be Dried
There can be more preparation necessary for meat and fish, although drying leftover meat that already has been cooked will make this go quicker. Otherwise, you will have to cook all of your meat before you can start it drying. Details for making jerky with raw meat will be included later because it is more time-consuming, and there are more things to watch out for.
Choosing appropriate meat and fish
You want the leanest meats you can find. Certain meats, such as duck or goose, naturally are going to be too fatty for drying and should be avoided. Each type of meat will have its own criteria for getting the best cuts because every animal is a little different.
Choosing Beef
The best cut of beef for drying is a lean roast, although you can also get a decent dried product if you use extra lean ground beef. Even thinly sliced roast beef from the deli counter will work well.
Choosing Pork
Generally, pork is not great for drying due to its fat content. Cured ham is the only exception. Smoked or cured ham can be dried, although any excess fat should be removed, and the meat should be cooked beforehand. Again, deli meat even could be used. Bacon is also smoked, but the cuts of meat used for bacon have too much fat to store well when dried.
Choosing Poultry
You should avoid trying to dry duck or goose meat because it is too oily to dehydrate safely. Otherwise, you can dry chicken or turkey just fine. White meat pieces will dry the best because of the lower fat content.
Choosing Fish and Seafood
You can use fresh or frozen fish or even dry some canned fish (make sure to drain and rinse first). Any type of fish will work, and you can dry other types of seafood, such as shrimp, in much the same way. For shrimp, you will have to peel and devein before drying. Many people who enjoy dried shrimp use precooked shrimp to speed things up (even those shrimp ring appetizers can be used). Pieces of crab or lobster meat also can be dried.
Choosing Game Meats
During hunting season, there may be more meat available at once than you can handle, so many will turn to dehydration for a quick way to store extra meat. Whether you are a hunter yourself or buy game meat from others, this is another option for drying.
The same rules apply with deer, elk, or moose as they do for the other meats. You need to dry only the leanest meat possible and trim off all the excess fat.
Saving Money Buying Meat
You can use the typical cuts of meat that you normally would buy to cook, and you can save a little money by buying when the grocery store marks the older meat down. You only should do this if you plan on doing your cooking and drying right away, or you run the risk of dealing with spoiled meat before you even get started.
Further savings can be had if you buy in quantity, within reason. Buying a one-fourth of a cow directly from a meatpacking facility might seem like an ideal way to save some money, but you will not be able to choose precisely the cuts you want.
Cleaning and preparing meat for drying
No matter what type of meat you are going to dehydrate, you will want to remove the skin and trim away any visible fat. Once the meat has been properly trimmed, it needs to be thoroughly cooked.
You want to keep your meat tender, so choosing the right method for cooking can make a big difference in the quality of your dried meat later. Most meat will do best when braised or baked, and a pressure cooker can help speed up the process as well as keep the meat tender. Fish should be steamed or poached. Regardless of the method, the meat or fish must be thoroughly cooked through.
Methods for Drying Meat and Fish
You are going to be more limited in your method options for meat and fish because some drying techniques that worked fine for fruit and vegetables are not up to the task of drying meat.
Sun and air drying
Though people have dried meat in the sun for centuries, it is not considered a safe method by today’s standards. The temperatures involved are not high enough to dry meat safely, and the irregularity of the temperature levels adds to the risk.
Oven drying meat and fish
The oven is one of the better options for dehydrating meat because the temperature settings are more appropriate. Most meats dry best at 140 F to 150 F, which is within the range of more oven models than the temperatures used for other foods. As with other drying, when drying meat in the oven, you must leave the door partly open due to the higher temperatures.
Photo courtesy of Douglas and Sherri Brown
Dehydrating meat and fish
Using a dehydrator can be difficult depending on your model. Your machine will need to reach temperatures of at least 140 F, which might be a little too high for the simpler models without thermostat control. Unlike other foods that can just be dried longer when the temperature is lower, this is not a safe approach when dehydrating meats. If your machine cannot reach 140 F (or more, ideally 150 F), you either should upgrade to a stronger dehydrator or plan to use the oven for this particular drying project.
Storing Dried Meat
Dried meat can be stored at room temperature in any container with a tight-fitting lid. Keeping it in the fridge can prolong its shelf life, particularly if you are still new at drying meat.
Instructions for Drying Meat and Fish
Be warned that drying meat (especially fish) is extremely aromatic and can be a little disturbing in the house if you are doing other cooking. It might be a good idea to set up your dehydrator in a spare room so you can contain the smells. If nothing else, or if using your oven, plan to open some windows.
Beef
Once thoroughly cooked, cut your beef into small pieces. You will get the evenest drying if you stick with ½-inch cubes. If any droplets of oil start to form on the surface of the meat, blot them off with paper towel. During drying, give the pieces a gentle stirring to help keep them evenly dehydrating. When your beef is fully dry, it will be hard, not leathery.
Dehydrator: Set at 140 F, six to ten hours.
Oven: Set at 140 F, eight to 12 hours.
To rehydrate: Simmer dried beef in equal parts water to beef for at least 50 minutes.
Ham
Only use smoked or cured ham for dehydrating, and it still should be cooked before you dry it. Dice up the cooked ham to ¼-inch pieces for the best results. Check on your ham while it dries to blot any drops of oil or fat that start to form. Ham is completely dry when the pieces are solid and hard.
Dehydrator: Set at 140 F, five to eight hours.
Oven: Set at 140 F, six to ten hours.
To rehydrate: Simmer one part ham to one part water for about an hour.
Poultry
Remove skin and underlying fat, and then cook your chicken completely. Pressure-cookers are great for doing chicken for dehydrating. Slice up the meat into cubes that are about ½ inch in size. Stir the pieces around during drying to keep the drying uniform.
Dehydrator: Set at 140 F, six to eight hours.
Oven: Set at 140 F, eight to ten hours.
To rehydrate: Simmer in equal parts water for 45 minutes until soft.
Fish
Fish should be cooked, skinned, and then flaked apart for drying. The pieces should be no larger than ¼ inch in thickness. If you are going to use canned fish (such as tuna or salmon), drain it thoroughly, and give it a quick rinse before you set it up in the dehydrator.
Dehydrator: Set at 140 F, three to six hours.
Oven: Set at 140 F, four to eight hours.
To rehydrate: Steam for about 15 to 20 minutes.
Venison
Venison is the proper term for deer meat and is more often used to make jerky than simple dried meat due to the strong flavor. But you certainly can dry it as cooked meat as well. You will want to cut the meat into ½-inch cubes, just like you would when drying beef. In fact, venison is better for drying than beef because it is naturally much leaner.
Dehydrator: Set at 140 F, six to ten hours.
Oven: Set at 140 F, eight to 12 hours.
To rehydrate: Simmer pieces of dried venison in equal parts water for just under an hour.
Shrimp
Your shrimp should be cooked and cleaned (in other words, ready to eat). If they are wet on the outside, give them a good pat with a paper towel to remove any extra moisture before you begin. When done, properly dehydrated shrimp will be hard.
Dehydrator: Set at 140 F, six to eight hours.
Oven: Set at 140 F, six to ten hours.
To rehydrate: Soak 1 cup of shrimp in ½ cup of hot water until soft. You also can eat dehydrated shrimp as a snack while still dry.
Crabmeat
Because crabmeat is quite expensive, it generally is not used for dehydrated meat. But you can use the cheaper imitation crabmeat (which is made mostly of fish meat) to recreate the taste of crab for dried snacks and meals. These instructions are for imitation meat, but real crabmeat likely would work much the same. Use flaked meat, or cut larger pieces into ¼-inch slices. The pieces should be hard when done, not pliable.
Dehydrator: Set at 140 F, six to eight hours.
Oven: Set at 140 F, eight to ten hours.
To rehydrate: Simmer for about 20 minutes.
Tofu
Though not really a meat, tofu is a popular meat replacement that also can be dehydrated. You can dry it, and it does make a good protein-rich substitute for meat in many camping or trail recipes. Choose the firmest style you can get, and you can make a decent tofu jerky with your dehydrator.
Because tofu holds so much water within to start, you should try to press out as much as possible before starting up the dehydrator. Wrap your chunk of tofu in a layer or two of paper towels, and set a plate on top. Add something like a can of soup on the plate for a little weight, and let the extra water squeeze out for about half an hour.
Once pressed, you can soak your tofu in a marinade (such as soy sauce), for two to three hours. It will soak it up fast; so, it should not need to steep overnight. Then you are ready to dry. Slice each piece to a ¼ inch thickness. When done, it will be tough and leathery. You probably should flip the pieces over after three to four hours.
Dehydrator: Set at 140 F, six to ten hours.
Oven: Set at 140 F, eight to 12 hours.
To rehydrate: Eat dry as a form of jerky, or simmer in water until it softens up.
Recipes using Dried Meat and Fish
Dried meat can be used in many types of dishes that normally would use cooked meat. You even can eat dried meat as a snack, but any meat that has been cooked first will be quite a bit tougher when dried than jerky is. It is better to cook with dried meat and only try to snack on jerky.
Beef and Vegetable Stew
This classic beef stew not only uses your dried meat but also a number of dried vegetables as well. You can use any mix of vegetables that you like to make up the 3 cups. Vegetables that go well with this type of dish include carrots, green beans, peas, celery, mushrooms, turnips, or corn.
• 3 cups water, boiling
• 1 ½ cups dried beef
• 3 cups dried vegetables
• 2 Tbsp. dried onion pieces
• ¼ cup flour
• ¼ cup water
Pour the first measure of boiling water over the dried beef and continue to heat at a simmer for about 45 minutes. Stir in the dried vegetables and onion, and keep simmering for another half an hour. As the stew is getting close to being done, mix the flour and second measure of water in a small bowl until smooth. Slowly stir the flour mixture into the stew pot until everything is combined, and the stew has thickened to your liking. Serve hot, and it will make about six servings.
Beef Stroganoff Noodles
This recipe uses weight for the beef to be more accurate; so get out your kitchen scales. You will get two servings from this recipe.
• 1 oz. dried beef
• 1/3 cup dried mushroom pieces
• 1 tsp. dried parsley
• ¼ tsp. paprika
• 1 ½ cups water
• 2 cups noodles or rice of your choice
• 4 Tbsp. sour cream
• ¼ cup milk
Mix beef, mushrooms, parsley, and paprika in water and bring to a boil. Reduce the heat to a simmer, and cook for about 20 minutes. Add the noodles and milk, and continue to simmer. When the noodles and beef are soft to your liking, remove from heat, and stir in the sour cream. Serve immediately.
Chicken and Broccoli Casserole
A creamy casserole that cooks up quickly when you use both dried chicken and broccoli as well as canned soup in the sauce.
• 1 cup dried chicken
• 1 cup dried broccoli pieces
• 2 cups water
• 1 can cream of broccoli soup
• 1/3 cup milk
• ½ cup Cheddar cheese, grated or shredded
• 3 Tbsp. bread crumbs
Combine dried chicken and broccoli in water, and bring to a simmer. Let it cook for about half an hour until it starts to soften. At that point, start the oven preheating to 450 F. Fill a 9-inch pie pan with the chicken and broccoli mixture. In another bowl, whisk together the soup and milk, and then pour over the chicken and broccoli. Top with bread crumbs and a generous sprinkling of shredded cheese.
Bake for about 20 minutes until the cheese starts to brown on top. Let it sit for another five minutes out of the oven to set, and then serve.
Tuna Casserole
Many tuna casseroles use canned soup for the sauce, but this one is more of a made-from-scratch type of dish.
• ¾ cup dried peas
• ¾ cup dried fish
• 1 ½ cup warm water
• 8 oz. package of noodles
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 1 cup shredded cheese
Pour warm water over the peas and fish, and let soak until most of the water has been absorbed, and the food starts to soften. You do not need to have it completely rehydrated, as both the peas and fish will absorb more liquid in the casserole as it bakes. While it is soaking, cook the noodles until they are softer but still firm. Drain out the water.
Start preheating your oven to 350 F, and grease a casserole dish.
In a small cooking pot, heat butter until melted, and stir in the flour until it is smooth. Whisk in the milk and then the shredded cheese. Pour over the noodles, peas, and fish, and then stir to combine. Spoon the mixture into the casserole, and bake for about 35 minutes until the top starts to brown.
Chicken Curry
Many recipes that use dried foods can be bland, but this curry is loaded with spices. It is more complicated than most recipes in this book, so do not plan on this as a quick meal. This recipe will serve two.
• 2 cups dried chicken pieces
• ½ cups water
• 1 Tbsp. olive oil
• ½ red onion, diced
• ½ bay leaf
• 1 tsp. water
• 1 tsp. turmeric
• 1/8 tsp. chili powder
• 1/8 tsp. paprika
• 2 tsp. ginger
• 3 tsp. garlic, minced
• 1 tsp. water
• ½ tomato, diced
• 1/8 tsp. sugar
• 1 cardamom pod, crushed
• 1 whole clove
• 1 small cinnamon stick
• 1 tsp. butter
• 1 Tbsp. water
• 1 tsp. coriander
Start soaking chicken pieces for about 20 minutes before you start the rest of the recipe. Combine oil, onion, and bay leaf, and sauté in a skillet until the onion is soft and starting to brown. Add first teaspoon of water to the pan along with the turmeric, chili, paprika, ginger, and garlic. Reduce heat to a simmer, and cook until it starts to thicken. Then add another teaspoon of water.
Add in the chicken and tomato, and stir through the sauce. Add sugar, cardamom, clove, cinnamon stick, butter, and the last tablespoon of water. Heat on low, with a lid, for about 20 minutes. If the sauce gets too thick or dry, add more water.
Instructions for Making Jerky
Because jerky is different than just drying plain meat, it requires more instructions. Specific seasoning recipes will come later in the next section. This is strictly the how-to information.
Any meat will do, although the best jerky is made with brisket or flank steak. Of course, you can experiment with jerky made with other meats as well, including chicken, turkey, or fish. But basic meat jerky is made with beef or venison. When you are planning your dehydrating, keep in mind that about 3 pounds of meat will dry down to about 16 ounces.
Slice the raw meat into 1/8-inch slices, usually in strips 1 to 2 inches wide (for more convenient travel-sized pieces). The best way to slice raw meat is by freezing it first. Whether you cut with or against the grain seems to be a matter of preference, although slices with the grain are the chewiest. As you slice, remove as much fat as possible.
Once your slices are complete, you have to treat the meat in whatever marinade or spice rub that you want. This part is variable, and there are countless recipes for jerky spices. Depending on the recipe, you might have to leave the meat overnight in the fridge.
When the meat is ready to dry, you can either dry it with a dehydrator or oven but not out in the sun. It is no longer considered safe, and you run the risk of bacterial contamination if the temperature is not high enough. Your dehydrator will have to be able to reach 140 F for this to work. Otherwise, do your jerky drying in the oven just like other dried meat. Do not mix any other drying in with it unless it is other meat.
Lay your seasoned strips of meat out on your oven or dehydrator trays, and dry at 140 F for six hours. Then flip all the pieces over, and continue drying for another six hours. When properly dried, your jerky should be tough and brittle.
Ground meat jerky
Though it is not as traditional, you can also use ground meats to make jerky. The recipes for this type of jerky usually blend the ingredients together with the meat rather than soaking the meat in a marinade. Ground meat jerkies are not as chewy as the strip meat variety.
It is best to use a recipe intended for ground meat because most other marinades are too much of a liquid, as they are intended to use as a soak for meat.
To make jerky this way, blend the ground meat (beef or otherwise) according to the recipe, and then use a jerky gun or a pastry bag to create thin strips of meat mixture. Just fill the bag with meat, and squeeze out the mix through the tip of the bag. Even a large zip–close bag with one corner snipped off might work if the bag is sturdy enough. Another way is to just spread a thin layer like you are making a fruit leather and let it dry that way.
Set your oven or dehydrator at 140 F and dry for about six hours before flipping all the pieces of jerky over. They dry for at least another four to six hours until it is dried hard and tough.
Because you are using raw meat for making jerky (strip meat or ground meat), your dehydrator trays must be well cleaned afterward before you put any other food back on them. In fact, all your cutting surfaces and utensils must be washed and not used for any other dehydrating until they are cleaned.
Recipes for Jerky
These are marinade and spice mixes for making jerky, not recipes that actually use jerky. Jerky usually is eaten as is for a dried snack while hiking. But if you have jerky on hand, you can substitute these flavored dried meats for the meat in the above recipes.
Cajun Jerky
This mix of spices works for 1 pound of raw meat, usually beef.
• 4 tsp. brown sugar
• 2 Tbsp. paprika
• 2 tsp. salt
• 2 tsp. dry mustard powder
• ½ tsp. ground ginger powder
• ¼ tsp. allspice powder
• ¼ tsp. cayenne pepper
Combine, and use to coat strips of raw meat. Let steep overnight in the fridge before starting your dehydrating.
Smoked Turkey Jerky
Intended for turkey, you can use this smoky blend with any poultry. It is for 1 pound of meat.
• ¼ cup BBQ sauce
• ½ Tbsp. liquid smoke
• ¼ tsp. chili powder
• ¼ Tbsp. Worcestershire sauce
• Pinch of cayenne (more if you want the heat)
Stir ingredients together until well mixed, and soak meat strips overnight before drying. If you are not familiar with “liquid smoke,” you can purchase small bottles of this seasoning where you normally would get BBQ sauces and other grilling condiments. It adds a unique smoky flavor.
Sweet and Spicy Tropical Jerky
You can use this marinade for any meat (for one pound) you wish.
• 1 tsp. salt
• 1 Tbsp. brown sugar
• 1 tsp. ground ginger
• ¼ tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1 garlic clove, crushed or minced fine
• ¼ cup pineapple juice
• ¼ cup soy sauce
Mix the wet and dry ingredients together, and whisk until everything is dissolved and blended. Soak your meat strips for at least a few hours, or better, overnight. Then dehydrate in your preferred method.
Teriyaki Jerky
This one is nicely spiced but also has a citrus touch of orange juice. You need 1 pound of meat, and it goes best with beef. It is more complicated than the other marinades, but the complex flavors are worth it.
• 1 tsp. onion powder
• ½ tsp. garlic powder
• 1 Tbsp. brown sugar
• 2 tsp. salt
• ¼ tsp. ground black pepper
• 2/3 cup teriyaki sauce
• ½ cup orange juice
• ¼ cup water
• 1 tsp. soy sauce
• 1 tsp. liquid smoke
• 1 Tbsp. liquid honey
Whisk everything together until the sugar is dissolved and the whole thing is nicely blended. Soak your meat overnight, and then dehydrate.
Hot Chili Jerky
Another classic jerky blend, but a little heavier on the hot chili side.
• ½ cup soy sauce
• ½ cup Worcestershire sauce
• ¼ cup brown sugar
• 3 cloves minced garlic
• 2 tsp. ground black pepper
• 2 tsp. ground red chili
• 1 tsp. onion powder
Whisk together and soak your meat strips for at least an hour, but overnight is a little too long. Dry as you normally do for jerky.
Curried Jerky
This spicy recipe for jerky has a different flavor from the usual chili peppers. This mixture will be enough for 1 pound of raw meat.
• 1 tsp. salt
• ¼ tsp. coarse black pepper
• 1/8 tsp. ground cinnamon
• 1/16 tsp. ground cloves
• 1/8 tsp. ground cumin
• 2 tsp. curry powder
• ½ tsp. garlic powder
• 1 tsp. ground ginger powder
Blend all the ingredients together, and toss with meat to give it a good coating. Let it sit in the fridge overnight before drying.
BBQ Jerky
Another classic jerky recipe that has the sweet and spicy taste of BBQ will suit any type of meat. Use this mix to marinade 1 pound of sliced raw meat.
• 1 tsp. salt
• ¼ tsp. black pepper
• 1/8 tsp. cayenne
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dry mustard
• 3 Tbsp. brown sugar
• 1/3 cup red wine vinegar
• 1/3 cup ketchup
Stir everything together until the sugar is dissolved. Soak your meat for at least six hours or overnight is better. Then dehydrate.
Peppercorn Jerky
This is a recipe for making ground beef jerky with the spices mixed into the meat mixture before drying.
• 1 lb. ground beef
• ½ cup minced onion
• 6 cloves of minced garlic
• 2 tsp. salt
• 2 tsp. coarse black pepper (not whole peppercorns though)
Mix everything together except for teaspoon of pepper. Work the meat mixture by hand or in a food processor until all the ingredients are smoothly blended, and the meat is like a thick paste. Make into strips for dehydrating, and sprinkle the remaining teaspoon of pepper on the outside. You do not need to let the mixture sit or marinate.
Herby Jerky
This is also a ground beef jerky recipe, although the blend is mild enough to mix with any kind of ground meat, not just beef. You can use dried herbs for this if you wish, but you should rehydrate them first because there is not enough moisture in the recipe to compensate.
• 1 lb. ground beef
• ½ cup minced onion
• 4 cloves of minced garlic
• 1 cup fresh parsley
• 1 Tbsp. fresh oregano
• 1 Tbsp. fresh sage
• 2 tsp. salt
• ½ tsp. black pepper
Combine all the ingredients together, and blend by hand or food processor to make a heavy paste. Then use your preferred method to make strips for dehydrating, and dry right away.
Hot Venison Jerky
This recipe is quite hot and goes very well with game meats such as venison. You can use this mix with any kind of meat though. It is a larger recipe than the others — for 3 lbs. of whatever ground meat you choose.
• 3 lbs. ground venison or other meat
• 1 Tbsp. salt
• ¼ cup red wine
• 1 Tbsp. cider vinegar
• 2 tsp. black pepper
• 1 tsp. chili powder
• 1 tsp red pepper flakes
Combine, and mix thoroughly in a food processor until somewhat smooth. Form into strips and dry.
Case Study: Starting off Strong
Silvia Harvey
Arab, AL 35016 USA
Silvia is a relative novice at dehydrating compared to the other case studies. She has been at it for about three years now and is currently doing her drying with a 9-tray Excalibur dehydrator. She has pretty much done it all already. Over these few years, she has dehydrated meat, fish, shrimp, chicken, nuts, vegetables, and many different kinds of fruit. Silvia has yet to come across any foods that give her any trouble. In particular, she finds that she dries ingredients for soup and stew mixes, spice mixes, homemade pasta, and homemade fruit leather the most often. She even uses her dehydrator to make cat and dog treats.
Her standard preparation for drying includes a spritzing of lemon juice to keep fruit from going brown, and some vegetables (such as the root crops) are blanched. Aside from spritzing with lemon juice, she recommends that you do all your slicing carefully, so that everything dries evenly.
Another important tip that she has is that you should always adjust your drying time if the weather is humid. It can take quite a lot longer when the air is already moist. And do not dry onions or garlic indoors.
Silvia stores her dried goods in heavy-duty vacuum bags with a small packet that clears out the oxygen. Some pantry items are kept in glass Mason jars, also with an oxygen pack.