Hunting and using dehydrators to store large amounts of meat | Dehydrators Blog (2024)

Summary

  • Dehydrating meat is a great way to preserve and store it for up to 30 years when done correctly.
  • Dehydrating meat involves removing water content and achieving a kill step temperature of 165°F is essential to ensure that all harmful bacteria are eliminated.
  • To minimize waste when hunting and storing meat, it's important to know what types of animals are available and protected in your area and only catch what you know you can consume.
  • The optimal dehydration times and temperatures for different types of meat can be found below.

This article provides a guide to making the most of your hunting efforts by safely dehydrating and storing meat, so you always have your desired ingredients on hand for snacking or cooking. Given the recent surge in meat prices, hunting presents an excellent opportunity to mitigate the impact of rising food costs. Over the past decade, the price of meat has experienced a notable increase, from $6.20 per pound to over $10 per pound during the height of the COVID-19 pandemic, making hunting an increasingly cost-effective option for obtaining high-quality protein. Like any food source, wastage can be a problem if you obtain a large amount of meat on a hunting expedition. To minimize the risk of wasting what you catch while making the meat safe to eat over long periods, there are a few steps you can take to prepare, treat and store different meats. Whether you’re hunting as a recreational pastime or you’re looking to make sure you have the foods you enjoy available at all times in the event of food shortages, dehydration is a great way to preserve and store meat for up to 30 years if stored correctly.

Hunting and using dehydrators to store large amounts of meat | Dehydrators Blog (1)

Many people have opted to source food that’s local and as untouched as possible in recent years. Some people like getting their produce from farmers markets or growing their own fruits and vegetables. Hunting can take a similar approach, allowing you to source your meat from what’s available in your area.


What types of meat can you find when hunting?

The types of meat that you can find when you’re hunting will depend on where you are in the world. Common types of animals you may encounter when you’re hunting include deer, turkey, elk, pig & boar, rabbits, upland birds, waterfowl such as ducks and geese and many more. You also need to make sure you know what species are protected in your region so you’re not contributing to endangering protected animals. It’s important to make sure you only catch what you know you can consume to reduce waste. Knowing how to correctly prepare and preserve the meat you catch while hunting can further reduce waste while making sure you always have the foods you like available at all times.

Hunting and using dehydrators to store large amounts of meat | Dehydrators Blog (2)

Preparing meat for dehydration

Bacteria, mold and yeast need moisture to grow and multiply, which is why foods require preparation such as dehydration for long-term storage. It’s important that you keep all preparation, cooking and storage surfaces clean and dry throughout the process, and always wash your hands after handling raw meat.

As the term suggests, dehydrating meat removes water content. The good thing about dehydrating meat is that it prepares it for longer term storage without impacting its nutritional content. It is important to keep in mind that when dehydrating meat, reaching the internal kill step temperature of 165°F is crucial. By achieving this temperature, you are ensuring that all harmful bacteria are eliminated, preventing any potential sickness and extending the shelf life of your meat. It's worth noting that many dehydrators available in the market may fall short of reaching this temperature. That's why, when selecting a dehydrator, it's essential to verify its temperature capabilities. At Commercial Dehydrators, our dehydrators can reach up to 195°F, providing a comfortable margin to make sure the meat's internal temperature achieves the kill step and ensuring a safe and secure preservation journey for you and your family.

To prepare the meat, cut it into portions based on your storage and cooking needs. This may include larger pieces of meat for hearty meals such as soups and stews that require chunky pieces of meat. For other meals such as curries and stir fries, you may opt to cut the meat into uniform-sized pieces. If you’re making jerky, make sure you thinly slice the meat prior to dehydration. Ensuring that your meat is properly marinated is essential to achieving an exceptional flavor profile in your jerky. Popular marinades and seasoning ingredients include soy sauce, Worcestershire sauce, salt and pepper, garlic powder, onion powder, paprika, and hickory smoke. It's worth investing the extra time to allow your meat to soak up these delicious flavors, as it can make a significant difference in the end result.

It's crucial to note that if you plan to use pork in your jerky, pre-treatment is necessary to eliminate trichinella, the parasite responsible for trichinosis. This involves cutting the meat into pieces less than 6 inches thick and freezing it at 0 degrees Fahrenheit (-18 degrees Celsius) for 30 days. Taking these precautions will ensure the safety of your meat, and you can enjoy your delicious jerky without any health concerns.


How to dehydrate meat

Make sure you dehydrate meats that require similar temperatures and dehydration times in the same batches. You’ll also need to make sure the pieces in each batch are as close to uniform sizes as possible. To make this easy, consider batching meats that you’ll use for similar dishes such as the meats you’ll use for stews and soups, meat for stir-fries and curries, and meat for snacking such as jerkies. The optimal temperatures and dehydration times for preserving different types of meat can be found below. These time frames are for jerky cut at a ¼-½” thick, add 2 additional hours per ¼” thickness or until desired consistency. It is important to note that achieving the kill step temperature of 165°F is essential when dehydrating meat. To ensure that all bacteria are eliminated, start the dehydration process by increasing the temperature of the dehydrator for a few hours to allow the meat to reach an internal temperature of 165°F. Once the kill step is reached, reduce the temperature to the recommended level as outlined in the table below and continue the dehydration process until the meat is fully dried. Following these guidelines will help ensure a safe and successful meat dehydration process.

Food Temperature (℉) Temperature (℃) Dehydration time (approximate)
Deer 160° 71° 4 to 8 hours
Beef 160° 71° 8 to 10 hours
Pork 170° 76° 12 hours
Turkey 150° 65° 8 to 10 hours
Chicken 165° 74° 8 to 10 hours
Fish jerky 160° 71° 12 to 14 hours

How do you store dehydrated meat?

After successfully dehydrating your meat, the next step is to properly store it. Your storage options will depend on your intended use for the meat and can also impact how long it will last. It's important to keep this in mind when choosing your storage method.

If you plan to consume your meat within the next few weeks, storing it in an airtight container will work fine. Ensure the container is fully sealed and store it in a cool, dark place, such as a pantry or refrigerator. Using this method, your meat can last for up to 2 months. It is also a good idea to put the date of dehydration on the container so you can keep track of how long you have left to consume your product. Be sure to discard any product that develops a bad or off smell, as this could indicate improper dehydration or insufficient sealing.

For a longer-term storage solution, vacuum sealing with an oxygen absorber and placing the meat in Mylar bags is your best option. This method, combined with storing the bags in a freezer, can extend the shelf life of your meat to up to 30 years or even longer. This is a great option for those who want to stock up on their favorite jerky or preserve their meat for future use. By following these guidelines, you can enjoy your delicious, perfectly preserved meat for years to come.

Hunting and using dehydrators to store large amounts of meat | Dehydrators Blog (2024)

FAQs

Does dehydrating meat preserve it? ›

Dehydrating meat is a great way to preserve and store it for up to 30 years when done correctly.

What does a dehydrator do to meat? ›

As the term suggests, dehydrating meat removes water content. The good thing about dehydrating meat is that it prepares it for longer term storage without impacting its nutritional content. It is important to keep in mind that when dehydrating meat, reaching the internal kill step temperature of 74°C is crucial.

Is it safe to eat dehydrated meat? ›

The temperatures of dehydrators and oven dehydrating are not high enough to destroy harmful microorganisms that are typically present in raw meat. Even though fully dried jerky may appear done, it is not safe to eat unless it goes through an additional heat treatment. This can be done before or after the meat is dried.

How long will dehydrated meat last if vacuum sealed? ›

Now back to how long dehydrated food will last if vacuumed-sealed. Vacuum-sealed dehydrated products can last for up to 10 years. This is because the vacuum seal bag prevents oxygen from entering. Bacteria and mold cannot develop or destroy dehydrated food without oxygen.

How long can you keep meat in a dehydrator? ›

So, How Long Do You Dehydrate Beef Jerky For?
  1. Thin slices (1/8 to 1/4 inch) in a dehydrator: 3 to 5 hours.
  2. Thicker slices (1/2 inch or more) in a dehydrator: 7 to 10 hours, potentially more.
  3. Oven drying, irrespective of thickness: 4 to 15 hours, keeping a closer eye for evenness.
Aug 10, 2023

Can dehydrated meat go bad? ›

However, most top end dehydrated food will still maintain a shelf life of up to 15 years, and depending on the type of food, in some cases up to 25 years. Freeze-dried food, on the other hand, is much more suitable for long-term storage.

What's the best meat to dehydrate? ›

Chicken is an excellent source of lean protein, making it an ideal option for dehydration. Not only does the dehydration process preserve the meat's nutrients, but it also extends its shelf life—making it perfect for long-term storage and various recipes.

How to dry meat for long term storage? ›

For Meats
  1. Freeze meat for 30-60 minutes.
  2. Slice into thin strips.
  3. Marinate in the fridge for 12 hours.
  4. Remove from marinade and dry with paper towels.
  5. Heat oven to 250 F.
  6. Bake for 4 hours, leaving the oven propped open slightly.
  7. Remove and allow the meat to cool for 24 hours in a dry location.

Can I put raw meat in a dehydrator? ›

The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160°F and poultry to 165°F — temperatures at which bacteria are destroyed — before the dehydrating process. After drying, bacteria become much more heat resistant.

What are the disadvantages of dried meat? ›

It Can Be High-Sodium

While most kinds of meat are naturally low in sodium, dried meats, such as dried salami and cured beef, are typically high-sodium. The daily recommended sodium intake for healthy adults is a maximum of 2,300 milligrams; an ounce of cured, dried beef contains more than 780 milligrams of sodium.

What are the disadvantages of dehydrating food? ›

Potential Risks of Dehydrated Foods

Dehydrated foods have a higher calorie content by weight and can be high in sodium and sugars, depending on the food. In excess, these nutrients can cause weight gain and increase your risk of obesity, heart problems, and diabetes.

How can you tell if dehydrated meat is bad? ›

Mold, discoloration, or sliminess on the surface of the beef jerky are all signs of spoilage and should not be ignored. Fresh jerky should be uniform in color and free of any visible mold or growth. If you notice such signs on your jerky, it's best to dispose of it and find a replacement.

Can you dehydrate scrambled eggs? ›

For home dehydration, there are two tried and true techniques to dry eggs: the cook-dry method and the wet-dry method. For the cook-dry method, eggs are beaten (scrambled) and cooked in a pan. The cooked scrambled eggs are dehydrated for about four hours until brittle, then pulverized in a blender or food processor.

How to dehydrate for long term storage? ›

Food should be subject to dehydration in the oven for several hours - up to 8 hours per day - for 3-4 days. Then you should let it rest each time for 12 hours. Dehydration times are greatly reduced if fruits and vegetables are cut into slices or small pieces.

How to tell if vacuum sealed meat is bad? ›

How do I know if my meat is spoiled?
  1. Slimy and sticky texture.
  2. Awful odor or odor that doesn't disappear.
  3. Unsealed package with odor.
  4. Grey/green color with odor.
  5. Off-putting odor even when cooked or during cooking process.

Is dehydrated meat still raw? ›

Foods dehydrated at higher temperatures are not considered completely raw, but very lightly cooked as the moisture is removed.

Does dehydrating food make it last longer? ›

Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later. Starting with fresh, high-quality foods results in a tasty and nutritious product that can be eaten as a snack or added to a meal for your convenience.

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