Q:
Do you have information on drying meats?
A:
Take a look at our publications Making Jerky at Home and Big Game From Hunt to Home for in-depth information on this topic.
Tips for drying meat
- We recommend that meat be brined first; t\he salt in the brine helps prevent growth of pathogens during the drying process.
- The three methods of safely preserving meat are pre-cooking, heating after drying, or giving the meat a vinegar soak
- Precooking the meat will make it most tender if you intend to add it to cooked products like soups when you rehydrate it.
- Heating the meat after drying will give it a more traditional jerky-like texture and chewiness.
Related content
Want to learn more about this topic? Explore more resources from OSU Extension:
Home food preservation
