Info on meat drying?

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 — the salt in the brine helps prevent growth of pathogens during the drying process.

The three methods of safely preserving meat are:

1. Pre-cooking
2. Heating after drying
3. 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.