Why dehydrated meat?
Dehydrating meat has been a popular preservation method for centuries. It remains a favourite way to create long-lasting, nutritious, and flavourful snacks that are great for hiking and are high in protein. As with dehydrating fruits and vegetables, dehydrating meat preserves most of the nutrients, including protein, vitamins and minerals, as the process is essentially removing the water content only. This makes dehydrated meat a nutritious and concentrated source of essential nutrients.
Some of the other reasons for dehydrating meat include:
- Preservation – Removing moisture from the meat through dehydration inhibits the growth of bacteria, mould, and yeast, which require water to survive. This extends the shelf life of the meat, allowing it to be stored and consumed over a longer period without spoiling.
- Storage – Dehydrated meat is lightweight and compact, making it easier to store and transport. This is particularly useful for camping, hiking, and other outdoor activities where carrying fresh meat may be impractical due to weight, space, or spoilage concerns.
- Convenience – Dehydrated meat can be easily prepared and consumed as a snack or meal with minimal preparation. It can be eaten as is or rehydrated and used in various recipes. Dehydrated meat has a longer shelf life than fresh meat, making it a convenient option for situations where access to fresh meat is limited or when you want a ready-to-eat protein source.
- Reducing waste – Dehydrating meat can help reduce food waste by preserving and using excess or near-expiration meat that would otherwise be discarded. It’s also useful for various off-cuts that aren’t typically consumed, that can be dehydrated and kept for pet treats.
- Flavour concentration – Dehydrating meat can enhance and concentrate its flavour, making it a delicious and savoury snack or ingredient in various dishes.
- Saves money – Purchasing ready-made dehydrated meat can be costly, so creating your own can mean more value for money and give you peace of mind that no nasty additives are used to preserve the meat throughout the dehydration process.
When it comes to dehydrating meat, proper preparation is essential, which we will cover in detail. But one important factor to keep in mind when dehydrating meat is that the internal temperature of your dehydrator must reach a minimum of 74°C to kill off any bacteria that may cause sickness and ruin the shelf life of your finished product. At Commercial Dehydrators, our machines reach a temperature of 90°C which ensures the meat achieves the essential ‘kill step’ necessary to provide a safe and quality product ready for consumption.
Since our machines hit these higher temperatures, cooking the meat as part of the pre-treatment process is unnecessary but can add an additional level of safety if you choose to do so. Freezing prior to dehydration is also an option, which can make it easier to cut/slice the meat, but it’s also not a crucial step in the process.
An endless list of animals can be used to create dehydrated meat that delivers tasty results and various health benefits. We’ve highlighted the most popular below and also cover the different types of meat products you can dehydrate, which include jerky, offal/organs, sausage, ground/mince and whole muscle.
So, what are the different types of dehydrated meats and their benefits? Read on to find out.
DIFFERENT TYPES OF DEHYDRATED meats & THE BENEFITS
DEHYDRATED livestock
Livestock meat is widely available and versatile, making it an excellent choice for dehydration projects. In this section, we will focus on the most popular livestock animals for dehydration—cows, pigs, goats and sheep (lamb). Dehydrating livestock results in a diverse range of dehydrated meat products, including jerky, biltong, and dried sausages, each with its own unique flavour and texture profile. Creating these dehydrated meat products provides a tasty and convenient snack and a versatile ingredient for various culinary applications—including trail mixes and camping meals to gourmet dishes and traditional recipes.
Dehydrating livestock also offers numerous health benefits, being that it’s a high-protein, low-fat food source that delivers essential amino acids, vitamins and minerals, which support overall health and well-being. Perfect for those with active lifestyles and who are particularly health-conscious, consuming dehydrated beef, pork, or lamb can provide an energy-boosting snack that’s rich in flavour.
1. DEHYDRATED beef (cow)
Beef is one of the most common meats to dehydrate and a popular choice due to its health benefits, rich flavour and the variety of cuts available. Beef jerky is a classic example of dehydrated cow meat and can be made using both muscle and ground meat.
As mentioned earlier, several health benefits come from consuming dehydrated beef, making it a nutritious snack and a healthy alternative to other processed snacks. Rich in protein and essential amino acids, dehydrated beef supports muscle growth, recovery and repair, enhances performance and boosts overall health, making it an ideal snacking choice for those who are active or performing athletes. Because dehydrated beef is typically made from lean cuts, the fat content can be considerably lower than other dehydrated meat products, which means a healthier snack or ingredient for those looking to lose weight or watch their fat intake. Other nutrients found in dehydrated beef include iron, zinc and B vitamins, which support immunity, reduce tiredness and fatigue, enhance brain function, and boost the health of skin, hair and nails.
Different parts of beef can be used for dehydration, each offering slightly varied results. See below.
- Top round – A lean and affordable cut that’s a popular choice for dehydrating due to its low-fat content and consistent texture.
- Bottom round – Another lean option and suitable choice for dehydration, but it can be slightly tougher than the top round cut.
- Eye of round – Has a low-fat content and uniform shape, making it ideal for creating evenly sized and textured dehydrated beef slices.
- Flank steak – Slightly more expensive than other cuts, it offers a lean and flavourful result.
- Offal/off-cuts – Prevents food wastage and can be a perfect choice for pet treats.
By understanding the benefits of dehydrated beef and experimenting with various cuts and flavouring options, you can create a wide range of delicious, healthy, and versatile beef products to enjoy and share. So, what are some ways that you can use dehydrated beef? See our suggestions below.
- Enjoy dehydrated beef, such as beef jerky, as a nutritious and satisfying snack option.
- Rehydrate dehydrated beef and add it to soups, stews, casseroles, or stir-fries, which will provide flavour and a boost of protein.
- Use as a topping for salads, adding a unique texture and taste.
- Thinly slice dehydrated beef and use it in sandwiches and wraps, either as is or rehydrated.
- Make dehydrated sausages, twiggy sticks and offal products such as liver or heart.
2. DEHYDRATED lamb (sheep)
Sheep, or lamb, offers a unique flavour profile and can be a delicious choice for dehydrated meat products. Lamb jerky, sausages, and offal are all possible options, and although less common than beef, pork, or chicken, lamb can provide a tasty alternative for those looking to explore different types of dehydrated meat. The most popular reason for dehydrating lamb is to create lamb jerky—a flavourful and protein-rich snack that’s both lightweight and shelf-stable. Lamb jerky offers a unique taste compared to more common jerky varieties like beef or pork, making it an appealing option for those who want something a little different in flavour.
Different parts of lamb can be used for dehydration, and each will provide varied tastes, textures and uses. See below.
- Leg – A lean and flavourful cut that’s relatively low in fat, making it a healthier option and good for jerky.
- Loin – Another lean and tender cut suitable for dehydration that’s versatile and can be used in various recipes or as a healthy snack.
- Shoulder – A more marbled cut, offering a richer flavour when dehydrated. The higher fat content can result in a more tender and moist final product, however, it may also affect the shelf life of the dehydrated meat.
- Off cuts/offal – Many parts can be dehydrated and used as dog treats, including organs like the liver, heart, ears, trachea, and gullet.
Like its livestock counterparts, dehydrated lamb is rich in protein, iron, and other vitamins, minerals, and antioxidants, including zinc, phosphorus, and vitamin B12. A nutrient-dense meat, dehydrated lamb can increase muscle mass, enhance performance and endurance, help with muscle recovery and repair, boost immunity, and support overall heart health. It’s also a good source of omega-3 fatty acids, providing anti-inflammatory benefits.
Dehydrated lamb can also be used in a variety of ways to create a high-protein snack or as a delicious addition to meals. See our suggestions below.
- Make lamb jerky and enjoy it as a high-protein snack that’s perfect for on-the-go.
- Rehydrate and add to soups, stews or stir-fries.
- Use thinly sliced dehydrated lamb in sandwiches, wraps or as a protein boost to salads.
- Add to various rice and grain dishes such as curries or couscous.
- Create your own dehydrated lamb dog treats.
3. DEHYDRATED pork (pig)
Pig meat or pork is another popular choice and versatile dehydration option. Pork can be dehydrated and transformed into a variety of products, including pork jerky, sausages and offal, and many off-cuts of the pig can be used for pet treats such as pig’s ears and snouts. Pork rinds, also known as crackling, are a popular snack made from the skin of a pig, and dehydrating the rinds before deep frying them is an essential step that contributes to their crispy, crunchy texture and helps ensure consistent results.
Various parts of a pig can be used for dehydration, each with its unique benefits in terms of taste, texture, and culinary applications. Pork is generally considered a fattier meat, so it’s important to remember that the leaner the cut, the longer the shelf life, as fat can become rancid over time. See our list below of various cuts.
- Ham – This is the rear leg of the pig and is known for its lean meat and rich flavour. The lean nature of the meat makes it a lower-fat option compared to other cuts.
- Loin – A lean and tender cut that can be dehydrated to make pork jerky or other dried pork products. It has a milder flavour than other cuts, and its low-fat content makes it a healthier option.
- Shoulder – A flavorful and relatively fatty cut that can be used for dehydrating. The higher fat content can result in a more tender and moist final product, but it might also affect the shelf life of the dehydrated meat.
- Belly – A fatty cut with alternating layers of meat and fat. It’s a rich, flavourful cut, but the high-fat content may affect the shelf life.
- Ears – Considered off-cuts and not traditional muscle meat, they can still be dehydrated and provide a popular dog treat that can help clean your pup's teeth.
Besides the delicious flavour that dehydrated pork offers, there are also several health benefits. Like beef, dehydrated pork is a rich source of high-quality protein, vitamins and minerals, including zinc, iron, and vitamins B6 and B12. Some of the benefits of these nutrients include assisting with muscle growth, recovery and maintaining lean muscle mass, improving performance, boosting immunity, reducing tiredness and fatigue, and supporting overall health and bodily functions. One thing to consider, however, is that dehydrated pork can be rich in fat, more so in certain cuts than others, as outlined above. This is something to be mindful of if you’re looking to create low-fat snacks or meals or if you have particular weight loss goals. Removing excess fat in the preparation process can also increase the shelf life of dehydrated pork (more about this in our preparation section).
As with beef, you can experiment with the different cuts of pork and create a range of flavourful products, snacks or meals to enjoy. See some of our favourite ways to use dehydrated pork below.
- Create pork jerky, a protein-rich, convenient snack that’s perfect for hikes, road trips, or to enjoy throughout a busy day.
- Rehydrate and use it in various dishes like stir-fries, soups, and stews.
- Combine with nuts, seeds, dried fruits, and other snack items to create a high-energy trail mix, perfect for outdoor activities or as a quick pick-me-up during the day.
- Add thinly sliced or chopped dehydrated pork to your salads for an extra boost of protein and flavour.
- Thinly slice dehydrated or rehydrated pork and add to sandwiches and wraps for a delicious and filling meal.
- Add to rice or grain dishes, such as fried rice, pilaf, or quinoa bowls, for a flavorful protein addition.
- Use rehydrated or crumbled dehydrated pork as a topping for baked potatoes, stuffed peppers, or stuffed mushrooms.
- Add to your favourite omelette or frittata recipe for a protein-rich and tasty breakfast or brunch option.
- Make crunchy, flavourful pork rinds (chicharron) and enjoy as a delicious snack.
Dehydrated wild/game meat
Wild and game meats offer distinct, robust flavours and are often leaner than their domesticated counterparts. There’s an extensive list of different wild/game meat that can be dehydrated, varying slightly based on region. In the vast Australian wilderness, various game meats can be found and dehydrated, including kangaroo, emu, venison, crocodile and wild boar, each offering unique and delicious flavours. Whether providing a healthy addition to many recipes or enjoying it as a high-protein snack, adding various seasonings to dehydrated game meat—from traditional spices to native Australian herbs—can deliver a distinct taste experience for those that are feeling adventurous.
Often leaner than livestock meats, dehydrated wild/game meats are rich in nutrients like iron, zinc and omega-3 fatty acids but are also low in calories, making them suitable for those looking to lose weight or monitor their fat intake. The other benefit of dehydrated wild/game meat is that they’re generally not subject to the same farming practices as domesticated livestock, which means they’re not exposed to hormones or antibiotics, resulting in a more natural and healthier meat option. Choosing wild/game meat can also be more environmentally sustainable, as these animals have a lower environmental impact than conventional livestock.
1. Dehydrated venison (deer)
Venison, or deer meat, is a popular choice for dehydration due to its lean nature and rich flavour. Venison jerky is a classic example, and it can be made using both muscle and ground meat, as well as dehydrated sausages and various offal products. A nutritious alternative to traditional meats, dehydrated venison delivers a rich, gamey flavour that separates it from more conventional options. Venison is leaner and higher in protein compared to beef or pork, making it a popular choice for health-conscious consumers. The dehydration process enhances venison’s unique taste, and it can be seasoned with various spices and herbs, allowing for a versatile array of flavours.
As with other meats, different parts of the deer can be dehydrated, which will offer varied flavours and textures. See below.
- Leg/haunch – A lean and flavourful cut that can be used to make venison jerky or other dried products. Its relatively low-fat content makes it a healthier option, and the final product can be tender and delicious.
- Loin – Includes the backstrap and tenderloin and is a highly prized, tender cut suitable for dehydration.
- Shoulder – A more marbled cut, offering a richer flavour when dehydrated. The higher fat content can result in a more tender and moist final product, however, it might also affect the shelf life of the dehydrated meat.
- Offal – Nutrient-dense, various organs like the liver, kidneys and heart can be dehydrated and used as dog treats.
Venison is much leaner than red meat, having less fat and calories, making it a great protein choice for those with cardiovascular disease or monitoring their fat intake. A high-quality and complete source of protein, dehydrated venison is also considered more nutrient-dense than other meats, with iron, zinc and B vitamins found in relatively high quantities. Consuming dehydrated venison can strengthen the immune system, boost energy and performance, assist muscle growth and recovery, enhance brain function and support weight loss. Dehydrated venison is also a more sustainable and environmentally-friendly meat being that deer are found in their natural habitat, they consume very little of their surrounding natural resources, and they have no contact with harmful chemicals that could affect the meat.
See our suggestions below for how to use dehydrated venison.
- Make deer jerky which is high in protein, low in fat and can be enjoyed as a nutritious snack option.
- Rehydrate and use in soups, stews, casseroles or stir-fries.
- Use thinly sliced in wraps and sandwiches.
- Add rehydrated venison to risotto, grain bowls or curries for added flavour and protein.
2. Dehydrated kangaroo
Dehydrated kangaroo offers an opportunity to experience a truly unique taste of Australian wildlife, which is both delicious and nutritious. Kangaroo meat is lean, containing less than 2% fat, making it a healthier option than other red meat and a great choice for the health-conscious consumer, for those looking to lose weight or as a nutritious pet treat. High in protein and packed with essential B vitamins and minerals such as zinc and omega-3 fatty acids, dehydrated kangaroo also contains double the iron in beef and triple the amount that’s in chicken or pork. Dehydration enhances this distinctive meat's flavour and helps preserve its valuable nutrients. With a lower environmental impact compared to conventional livestock, dehydrated kangaroo is an eco-friendly choice for those seeking to reduce their carbon footprint.
The best parts of the kangaroo to use for dehydration are:
- Loin – A lean and tender cut suitable for making jerky or dried meat strips.
- Tail – More fibrous, resulting in a chewy texture, great for making longer-lasting pet chews.
Kangaroo meat is super nutritious and one of the highest protein sources you can find. As an example, 150 grams of kangaroo meat can provide the average adult with two thirds of their daily required protein intake and one-third of their daily iron needs. Dehydrated kangaroo meat can protect our immune system, provide energy, improve muscle growth and recovery, assist with weight loss and support our overall growth and development. Dehydrated kangaroo meat is also super sustainable as kangaroos are sourced from their natural environment and are free from human intervention, growth hormones, antibiotics or chemicals.
See our suggestions for how to enjoy dehydrated kangaroo.
- Create kangaroo jerky, which is high in protein and low in fat—a healthy alternative snacking option.
- Use the tails for nutritious dog treats.
- Rehydrate and add to soups, stews, curries, stir-fries, casseroles or rich meaty sauces.
Add thinly sliced rehydrated kangaroo to sandwiches, wraps or burgers.
3. Dehydrated emu
Dehydrated emu presents a unique and flavorful alternative to conventional meats, showcasing the rich taste of Australia's native wildlife. Emu meat is lean, high in protein, and provides essential nutrients whilst maintaining a low-fat profile. Dehydration not only preserves these valuable nutrients found in emu meat, but it also amplifies its distinctive flavour. Red emu meat is a great option for the health-conscious consumer who loves the taste of beef, and whilst it delivers a similar taste and texture, it’s considerably lower in cholesterol, fat, and calories. Emu meat also provides a higher iron, protein and vitamin C content than beef, with 85 grams containing approximately 23 grams of protein and only 110 calories.
Emu farming is known to have a lower environmental impact than traditional livestock farming, making dehydrated emu an eco-conscious choice for those seeking to reduce their carbon footprint. Whether you're on the hunt for a healthy and delicious snack or looking to incorporate exotic flavours into your meals, dehydrated emu offers a tempting and sustainable option.
See the different parts of emu to use for dehydration below.
- Fillets – A lean, tender, and flavourful cut suitable for making jerky or dried meat strips.
- Leg meat – A slightly tougher meat but still lean and great for longer-lasting chews.
Much like the kangaroo, dehydrated emu meat is rich in protein and low in fat and calories, making it a great choice for those who wish to monitor their fat intake. The high protein content also makes it a suitable option for performing athletes or those who consistently train or work out, as it will assist with muscle growth and repair, boost energy, reduce fatigue and support overall health and well-being. Dehydrated emu is also a great source of various vitamins and nutrients, including iron, phosphorus and potassium, with the iron content approximately twice as high as other meats, and it’s also known to have anti-inflammatory and therapeutic properties.
Some of the ways to enjoy dehydrated emu include:
- Make dehydrated emu jerky or strips and enjoy it as a healthy snacking option throughout the day or on long hikes.
- Rehydrate and use in stews, casseroles, curries and stir-fries.
- Create your own pet treats, as it’s a good option for pets with food sensitivities.
4. Dehydrated wild boar
Dehydrated wild boar offers a unique flavour and a wide range of health benefits, making it a popular choice for those seeking a delicious and nutritious alternative to conventional meats. As a game meat, wild boar is leaner and has a more complex taste profile than domesticated pork, delivering a rather strong, nutty and rich flavour. The dehydration process helps preserve the natural flavours and rich nutrient profile, resulting in a versatile and long-lasting food option that can be enjoyed in various dishes or to create jerky, sausages and various offal products. Whilst you may also expect it to look like pork, wild boar is much darker in colour than its domestic cousin.
So, what cuts of wild boar are best for dehydration? See below.
- Loin – A tender, lean cut that’s suitable for making jerky or other dried products, providing a high-quality, flavourful, protein-rich option.
- Shoulder – A more marbled cut that offers a richer flavour when dehydrated. The higher fat content can result in a tender and moist final product but may affect the shelf life.
- Leg – Another lean cut that’s ideal for dehydration, offering a good balance between tenderness and flavour.
Wild boar is super high in protein and much lower in saturated fats compared to chicken, beef and pork.
Nutrient-dense and rich in essential amino acids, dehydrated wild boar helps build and maintain lean muscle mass, assists with muscle recovery and repair, and can keep you feeling full and satisfied, which supports weight loss and prevents unnecessary snacking. A great source of iron, zinc, and B vitamins, dehydrated wild boar also promotes a healthy immune system, boosts energy, supports healthy brain function, and assists with overall heart and blood health. Dehydrated wild boar is also a sustainable and eco-friendly meat choice as the animals are not raised on farms and, therefore, are free of any harmful antibiotics, additives or chemicals.
Dehydrated wild boar can be used in the following ways:
- Create dehydrated wild boar jerky or strips and enjoy it as a protein-packed snack.
- Rehydrate and use in stews, casseroles, stir-fries or curries.
- Add thinly sliced to salads or sandwiches for added flavour and protein.
- Perfect for low-fat, nutritious and delicious dog treats.
Dehydrated poultry
Poultry is a popular choice for dehydration as it’s a meat that’s relatively easy to source, providing various nutrients and, therefore, numerous health benefits. Dehydrating poultry not only preserves these essential nutrients and the shelf life of the meat, but it also offers versatility and can be used in a variety of ways—whether it be as a healthy snack, an addition to a recipe, or a favourite treat amongst pets. Some popular poultry choices for dehydration include chicken, turkey, quail, pheasant, and even ostrich, each boasting its own unique flavour profile and distinct taste characteristics.
As with other meats, the opportunities to create unique and flavourful combinations when dehydrating poultry are endless and range from classic savoury herbs and spices to sweet or spicy marinades (more on this in our preparation section). From high-protein snacks like jerky and dried strips to rehydrating and adding to recipes like stews, casseroles and salads, dehydrating poultry offers the possibility of additional flavour and nutrients in various ways. Rich in minerals such as B vitamins, iron and zinc, and a high-quality protein source containing all the essential amino acids, dehydrated poultry delivers numerous benefits that support the health conscious and those watching their fat intake.
1. Dehydrated chicken
Dehydrated chicken is popular for its versatility, familiar taste, and numerous health benefits. 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. A great nutritional alternative to red meats, dehydrated chicken provides many physical benefits, such as strengthening bones and muscles and promoting feelings of fullness, which helps to prevent unhealthy snacking.
See the various cuts of chicken to use for dehydration below.
- Breast – A lean, tender cut that yields flavourful dehydrated chicken and is ideal for making jerky or other dried products, providing a high-quality, protein-rich option.
- Thighs – A more marbled cut that offers a richer flavour when dehydrated. The higher fat content can result in a more tender and moist final product but may affect the shelf life.
- Offal and off-cuts – Organs like the liver, heart, and gizzard can be dehydrated for nutrient-dense pet treats as well as chicken feet and necks.
A rich source of protein and packed with essential amino acids that support muscle growth and repair, dehydrated chicken has less fat and fewer calories than a lot of other meats, making it a great choice for those monitoring their fat intake or looking to lose weight. Dehydrated chicken is also packed with vitamins and minerals such as iron, zinc and B vitamins that boost overall heart health and brain function, and is considerably high in the amino acid tryptophan, which is known to enhance serotonin levels in the brain and therefore improve mood.
See our favourite ways to use dehydrated chicken below.
- Make chicken jerky or shreds and enjoy it as a protein-rich snack.
- Add to salads for extra flavour, texture and nutrients.
- Thinly sliced dehydrated chicken can be used in sandwiches, wraps and burgers.
- Rehydrate and use in curries, stews, soups, stir-fries and casseroles.
- Create high-value pet treats—your dog will love you!
2. Dehydrated quail
Perfect for those seeking an alternative to more conventional poultry, dehydrated quail is a small game bird that offers a unique flavour that’s high in nutrients. The dehydration process preserves both the nutrients and distinct flavours of quail, allowing for long-term storage and use in various dishes and recipes. Much like chicken, quail is a lean and tender meat that’s rich in protein, providing numerous health benefits to the mind and body. Like other meats, dehydrated quail can be seasoned with a wide range of herbs, spices and marinades to create diverse tastes and flavours that many can enjoy.
The below cuts of quail can be used for dehydration.
- Breast – A lean, tender cut that produces excellent dehydrated quail, suitable for making jerky or other dried products.
- Leg – Another lean cut that’s ideal for dehydration, offering a good balance between tenderness and flavour.
- Offal and off-cuts – Although a much smaller animal, various parts of quail can be dehydrated and used as nutrient-rich pet treats.
Quail has a very similar nutritional profile to its poultry cousin, chicken, being that it’s rich in protein, iron, zinc and B vitamins, however, the level of vitamins and minerals found in quail is much higher than in chicken. Quail meat provides a great source of calcium, which helps to strengthen bones, and is particularly high in vitamins A and E, which improve overall skin health and vision. Other benefits of dehydrated quail meat include boosting immunity, improving heart and blood health, supporting digestion, and assisting with muscle growth, strength and recovery.
Dehydrated quail can be used in various ways. See our suggestions below.
- Create nutrient-rich pet treats with quail meat or off-cuts like quail feet. It can be a low-allergen alternative to chicken, perfect for dogs with sensitivities to chicken, beef or pork.
- Make quail jerky or shred it and add it to nut or trail mixes for a healthy snack option.
- Add thin slices to salads, sandwiches, wraps or charcuterie boards.
- Rehydrate and add to various recipes, including stews, curries, soups and casseroles.
3. Dehydrated turkey
Turkey is a classic choice for dehydration, offering a lean and versatile option for poultry lovers. Dehydrated turkey jerky, sausages and offal products can all be made using this widely available bird, and its mild flavour makes it a popular choice for those seeking a leaner alternative to beef or pork jerky. With an impressive nutritional profile, dehydrated turkey is loaded with protein and various vitamins and minerals that offer many health benefits. Compared to chicken, turkey is a slightly larger bird, therefore offering more meat, and although both are nutritious options for dehydration, turkey meat is considered the leaner of the two because it’s lower in calories, fat and cholesterol.
See the various cuts of turkey that can be used for dehydration below.
- Breast – A lean, tender, flavourful cut, ideal for making jerky or other dried products, providing a high-quality, protein-rich option.
- Thighs – A more marbled cut that offers a richer flavour. The higher fat content can result in a tender and moist final product but may affect the shelf life.
- Offal and off-cuts – Organs like the liver, heart, and gizzard can be dehydrated for nutrient-dense pet treats as well as turkey necks.
As mentioned above, dehydrated turkey delivers a rich source of protein, which is essential for muscle development and maintenance, and is packed with B vitamins and minerals, including selenium, zinc, iron and phosphorus. These nutrients boost energy production, improve brain function, strengthen bones, support thyroid function, enhance metabolism and protect the immune system.
See our suggestions below for using dehydrated turkey in your diet.
- Make a flavourful dehydrated turkey jerky, creating a nutritious snack.
- Use thin slices in salads, sandwiches and wraps.
- Include in various cheese and charcuterie boards for added protein.
- Create your own dehydrated turkey pet treats.
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4. Dehydrated pheasant
Pheasant is the largest in the game bird family with a slightly stronger flavour than quail, and it can be dehydrated and used to make pheasant jerky, sausages and various offal products. Pheasant's distinct taste sets it apart from other poultry, delivering a slightly sweeter flavour than chicken, making it a delicious choice for dehydrated meat enthusiasts. Like other game birds, the pheasants have both white and dark meat that’s generally lean and tender (the leg meat is usually tougher), and the meat is also rich in protein and nutrients that offer numerous health benefits.
See below for the best cuts of pheasant to use for dehydration.
- Breast – A lean, tender cut that produces excellent dehydrated pheasant meat, suitable for making jerky or other dried products.
- Leg – Another cut that can be used for dehydration, but it’s a slightly darker meat with tougher tendons.
Because pheasants are hunted in their natural habitat, they have not been affected by any hormones, antibiotics or chemicals that could impact the quality of the meat. Pheasant meat is super low in fat and calories and contains high levels of iron, potassium and B vitamins. Consuming dehydrated pheasant meat will support muscle growth and development, help with weight loss and maintaining a low fat intake, improve heart health, protect the immune system and provide anti-inflammatory benefits. Dehydrated pheasant is also a highly nutritious meat to feed your dogs as it enhances their vision, assists with muscle and nerve function and helps to maintain a healthy coat and skin.
Whilst pheasants are not as easily accessible as chicken or turkey, there are still many ways to use dehydrated pheasant—see below.
- Get experimental with seasonings and make a flavourful pheasant jerky.
- Make high-value dog treats with dehydrated pheasant strips.
- Mix with salads and rice dishes for added texture, nutrients and flavour.
- Include thinly sliced dehydrated pheasant on various platters or cheese boards for a boost of protein and flavour.
5. Dehydrated ostrich
Whilst ostrich meat is considered poultry, its appearance and taste are almost identical to beef, being that it’s red meat, with many people unable to tell the difference between the two. The ostrich is a large, flightless bird with extremely lean, tender meat that’s rich in protein and essential nutrients and is a far healthier alternative to beef with its low fat and calorie content. Considered the most sustainable red meat on the market, the ostrich has a much smaller impact on the land yet produces the same amount of meat as grass-fed cattle—with a fraction of the environmental footprint.
Although no part of the ostrich really goes to waste (everything from their eggs, hides, and minimal fat can be used to make oil or various leather products), these are the best cuts to use for dehydration.
- Fan fillet – A lean, tender cut that’s suitable for making jerky or other dried products.
- Leg – A lean cut with more connective tissue that, when dehydrated, offers a good balance between tenderness and flavour.
- Offal – Organs like the liver and heart can be dehydrated for nutrient-dense pet treats.
High in iron, protein and zinc, ostrich meat is also low in cholesterol, with a lower saturated fat content than beef, deer or even other forms of poultry. This makes it a suitable meat choice for those looking to lose or manage their weight. Ostrich meat is also rich in B vitamins, selenium, phosphorus and potassium, which support the immune system, boost muscle growth, assist with overall blood and heart health and help maintain the appearance and quality of your skin, hair and nails.
Some of the ways to use dehydrated ostrich meat are listed below.
DEHYDRATING DIFFERENT MEAT PRODUCTS
There are many different meat products that you can create using a dehydrator, the most popular being meat jerky. See our breakdown of the various methods and products below.
1. Jerky
As mentioned in the various meat categories above, jerky is one of the most popular ways to enjoy your dehydrated meat, as it offers a tasty, convenient, high-protein snack option that’s perfect for on-the-go, and in particular, for camping or hiking. This versatile treat can be made from various types of meat, including beef, pork, poultry, and game meats, providing a wide range of flavour profiles. Both muscle and ground jerky provide unique textures and flavours, and experimenting with different meats, marinades, and seasonings can result in a wide variety of delicious and satisfying jerky products. In this section, we’ll delve deeper into the two main types of jerky—muscle jerky and ground jerky—and discuss their preparation methods, advantages, and unique characteristics.
MUSCLE JERKY
Muscle jerky is made from lean cuts of meat, such as top round, the eye of round, or flank steak, which are carefully trimmed of fat to ensure a longer shelf life. Fat can become rancid during the dehydration process, so removing it is crucial for preserving the jerky's quality. The lean meat is then sliced into thin, uniform strips, either with or against the grain, depending on the desired texture. Slicing with the grain results in a chewier jerky, while slicing against the grain yields a more tender product.
If we’re looking at beef jerky, for example, some of the most popular cuts for jerky include:
- Top round – This lean and flavorful cut is an excellent choice for making jerky due to its low-fat content and consistent texture. It’s also relatively affordable compared to other cuts of beef.
- Bottom round – Another lean cut from the hindquarters of the cow, the bottom round is also suitable for jerky and has a similar texture to the top round.
- Flank steak – Known for its strong beef flavour and lean profile, flank steak is another popular choice for making jerky. However, it’s essential to slice it against the grain to ensure a tender final product.
After slicing, the meat is marinated or seasoned with a variety of herbs, spices, and flavourings to create a unique and delicious taste. The marinated meat is then placed on dehydrator trays or oven racks, ensuring that the pieces are not touching or overlapping for even drying. Muscle jerky is typically dehydrated at a low temperature (around 63°C) for several hours, depending on the thickness of the meat and the desired level of dryness.
GROUND JERKY
Ground jerky is an alternative to muscle jerky, made from lean ground meat instead of whole muscle cuts, and to prepare, the ground meat is mixed with various seasonings and spices to create a flavourful blend. A jerky gun, which extrudes the seasoned meat mixture into thin, uniform strips, is often used for shaping ground jerky, and these strips are then placed on dehydrator trays or oven racks, similar to muscle jerky.
Ground jerky is also dehydrated at a low temperature (around 63°C) for several hours, depending on the thickness of the strips and the desired level of dryness. One advantage of ground jerky is its tenderness, making it easier to chew and more palatable for some individuals, particularly those with dental issues.
2. Biltong
Biltong is a traditional South African snack that’s usually made with beef or game, but other types of meat can also be used. The difference between jerky and biltong is that biltong is air-dried without heat and can take several days to dry as opposed to jerky, which is dehydrated in high temperatures for several hours. Biltong is also usually cured in vinegar (see below), dried whole and then sliced, whereas jerky is seasoned and sliced prior to dehydration.
Our machines at Commercial Dehydrators can successfully create delicious biltong by drying at a low temperature or ambient temps. We have a dehydrator that’s made specifically for biltong too—our 2 Zone/116 Hook Vertical Rotisserie/Biltong Maker allows you to achieve the same results as traditional biltong methods, only in half the time. 100% stainless steel and featuring the popular ambient mode that activates the fans only, it makes creating your very own biltong (or dehydrated fish or sausages) a breeze, with 116 hooks in total to hang your product during the process.
To prepare the meat for biltong, you can choose to remove all of the fat, which will result in a leaner finished product, or you can leave a thin layer of fat on the outer edge, which adds to the flavour and can result in a chewier consistency at the end. Curing the meat in either brown or cider vinegar is recommended, as it will help kill off any harmful bacteria. You can either marinade the meat in vinegar or rub or rinse it instead and eliminate the marinating process.
Just like jerky, you can create many variations of biltong based on the seasonings used. To season the meat and achieve that classic biltong taste, it's recommended firstly to use a little salt, which will help draw out the moisture, enhance the flavour and kill any bacteria. Combined with a small amount of black pepper and toasted coriander seeds, which gives biltong its distinct flavour, you’ve got a perfect rub seasoning for the meat. If you want to switch it up and create a spicier version of biltong, chilli flakes, garlic, and paprika are also a great combination.
For biltong, place the meat in the dehydrator at a low temp or on ambient mode. Leave to dry for approximately 72 hours but monitor its progress to ensure you achieve the desired texture and dryness. Some people prefer to have their biltong super dry and tough, whilst others like it to be a little wet and fatty in the middle. The simplest way to check where it’s at is to squeeze the meat and see if there is much give—this will indicate how much moisture is in the middle. Ideally, biltong should be relatively tough but with a small amount of give when touched.
Once the biltong is dried, it should be stored in an airtight container or vacuum-sealed bag in a cool, dry place. Only slice the biltong when you’re ready to serve it and cut with the grain into long thin strips. A good, sharp knife should be effective in cutting your biltong, but if it’s over-dried, it can be super tough and may require a specific biltong cutter or knife. Biltong can be enjoyed as a flavourful snack, appetiser or as a delicious addition to a cheese or charcuterie board.
3. Sausages
Dehydrated sausages, such as twiggy sticks, are another popular type of dehydrated meat product that offers a satisfying, high-protein snack option. These sausages can be made from a variety of meats, including beef, pork, poultry, and game meats, and are available in numerous flavour profiles. The process of making dehydrated sausages begins with selecting a lean cut of meat and grinding it to achieve a consistent texture. Seasonings, spices, and flavourings are then mixed into the ground meat to create a distinctive taste, and some recipes may also call for the addition of curing salts, which help preserve the meat and enhance its flavour.
Once the meat mixture is seasoned, it’s stuffed into casings to form the sausages. Natural or synthetic casings can be used, depending on your preference and the type of sausage being made. The casings should be filled evenly, ensuring that there are no air pockets, which can lead to uneven drying and spoilage.
After the sausages are stuffed and formed, they are hung in a dehydrator with a controlled temperature to begin the drying process. Our 2 Zone/116 Hook Vertical Rotisserie/Biltong Maker is the perfect machine for this as it features two sections with 58 hooks per section, making the process of dehydrating sausages efficient and effective. The dehydration temperature should be set to around 63°C for several hours, depending on the thickness of the sausages and the desired level of dryness.
As with dehydrating other meat products, it’s essential to monitor the internal temperature of the sausages to ensure they reach at least 71°C for pork and game meats or 74°C for poultry to kill any bacteria present and ensure a safe and quality finished product.
Creating your own dehydrated sausages offers several advantages over purchasing store-bought versions. Not only can you control the quality of the ingredients—selecting the best cuts of meat and freshest seasonings—but making your own homemade sausages allows you to also customise the flavour profile to suit your taste preferences, experimenting with various herbs, spices, and combinations. Additionally, making dehydrated sausages at home can be more cost-effective than purchasing pre-made products, as you can buy meat in bulk and create large batches of sausages at a lower cost per unit.
OFFAL AND ORGAN MEATS
Offal and organ meats, also known as off-cuts, are nutrient-dense and flavourful options for dehydrated meat products. These meats, which include liver, heart, kidney, and more, are often overlooked in favour of more traditional muscle meats. However, they provide a unique taste and a wealth of nutritional benefits being that they’re packed with essential nutrients, including vitamins, minerals, and amino acids, that are vital for overall health. As an example, the liver is a rich source of iron, vitamin A, and vitamin B12, while the heart contains high levels of coenzyme Q10, which supports cardiovascular health. Dehydrating offal and organ meats helps to preserve their nutritional content while providing a portable and convenient snacking option.
When selecting offal and organ meats for dehydration, it’s essential to choose fresh, high-quality cuts from a reputable source. As with other types of meat, it’s crucial to remove any excess fat and connective tissue to ensure longer shelf life and prevent spoilage. Before dehydrating offal and organ meats, they should be sliced into thin, uniform pieces or strips for even drying. Some offal, such as liver, may benefit from being soaked in milk or water for several hours or overnight to help remove any strong or gamey flavours.
Once prepared, offal and organ meats can be seasoned or marinated to taste and placed on dehydrator trays or oven racks for drying. The dehydration temperature should be set to around 63°C for several hours, depending on the thickness of the meat and the desired level of dryness. As with other dehydrated meat products, it’s essential to monitor the internal temperature of the offal and organ meats to ensure they reach at least 71°C for pork and game meats or 74°C for poultry to kill any bacteria present.
Dehydrating offal and organ meats offers a unique opportunity for culinary creativity and experimentation with diverse flavours and textures. These dehydrated products can be enjoyed on their own as a nutrient-rich snack or incorporated into various dishes, such as salads, grain bowls, or pasta dishes, for an added boost of nutrition and flavour.
4. Offal & off-cuts for pet treats
Dehydrating offal and off-cuts for pet treats, particularly for dogs, has become increasingly popular due to their cost-effectiveness, nutritional benefits, and potential for business expansion if you’re a butcher. Not only does it minimise wastage, but it can help you save money instead of purchasing pre-made store alternatives, and it keeps your pets happy too!
See our list below of popular off-cuts used as pet treats.
- Pig's ears
- Pig's snouts
- Chicken feet
- Oxtail
- Chinstrap (beef cheek)
- Beef trachea
- Lamb's ears
- Cow hooves
- Beef pizzle (bull penis)
- Duck feet
- Turkey necks
- Beef lung
- Lamb's lung
- Beef liver
- Beef kidney
- Beef heart
These off-cuts provide a variety of textures, flavours, and nutritional benefits for pets, making them popular choices for homemade dehydrated pet treats.
Much like humans, pets can also benefit from the nutrient-rich properties of offal and off-cuts. Organ meats such as liver, kidney, and heart are packed with essential vitamins, minerals, and amino acids that support your pet's overall health. Dehydrating these meats for pet treats provides a convenient and portable option for pet owners, making it easier to ensure their pets are receiving the nutrients they need.
One of the primary advantages of dehydrating your own offal and off-cuts to create pet treats is the potential for cost savings. Store-bought treats for your pet can be quite expensive and quickly add up, especially those made from high-quality ingredients. By dehydrating these meats at home, pet owners can save a significant amount of money compared to purchasing pre-packaged treats.
As an example, purchasing a kilo of beef liver at a local butcher or supermarket may cost around $8, whilst a kilo of store-bought dehydrated liver treats can cost approximately $40 or more. By dehydrating the liver yourself, you can create a similar quantity of treats for a fraction of the cost whilst also controlling the quality of the ingredients and ensuring the treats are free of additives and preservatives.
Butchers can also capitalise on the growing demand for high-quality, dehydrated pet treats by dehydrating offal and off-cuts in-house and selling them to their existing customers. This additional revenue stream allows butchers to utilise more of the animal, reducing waste and increasing profitability. In addition to providing a valuable service to pet owners, offering dehydrated pet treats can help butchers establish a more diverse product range and attract a wider customer base. By promoting the nutritional benefits and cost savings of these homemade treats, butchers can appeal to health-conscious and budget-savvy pet owners seeking the best products for their pets.
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5. Pork rinds
Dehydrating pork rinds before frying has several benefits that contribute to a better end product. Firstly, it removes excess moisture from the skin, allowing it to become exceptionally crispy and light when fried. Dehydrating also helps break down the skin's proteins and collagen, resulting in a more tender and less chewy texture. This process also helps to reduce the risk of the rinds curling up or becoming unevenly cooked during frying.
To prepare pork rinds for dehydration, start by trimming any excess fat from the skin and cutting it into small, uniform pieces. This will help ensure even drying and consistent frying results. Next, place the pork rinds on dehydrator trays, making sure they’re not touching or overlapping. Dehydrate the rinds at a low temperature (around 54°C) for several hours or until they’re completely dry and brittle. The drying time may vary depending on the thickness of the skin, so be sure to check the rinds periodically to monitor their progress.
Once the pork rinds are thoroughly dehydrated, they’re ready for frying. Heat oil in a deep fryer or a large, heavy-bottomed pot to a temperature of approximately 190°C. Carefully lower the dried rinds into the hot oil, being cautious not to overcrowd the fryer, as this can lower the oil temperature and result in uneven cooking. Fry the rinds until they puff up and become golden brown, which usually takes just a few seconds. Remove the rinds from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Season the hot pork rinds with salt or your choice of spices, and enjoy them as a delicious and satisfying snack.
PRE-TREATMENT & PREPARATION
As mentioned earlier, when it comes to preparing meat for dehydration, a lot of information will tell you that it’s necessary to pre-cook the meat as a part of the pre-treatment process to ensure a quality product that’s safe for consumption. The reason for this is that many dehydrators on the market don’t reach the high temperatures needed to kill off any bacteria that may cause illness or ruin your finished product during storage.
At Commercial Dehydrators, not only are our machines made of high-quality, 304 food-grade stainless steel that’s ideal for dehydrating meat and other produce, but they also reach a high temperature of 90°C which ensures the meat’s internal temperature reaches the required kill step of 74°C—resulting in a dehydrated product that’s safe to consume.
How you cut your meat will depend on your storage and cooking needs. If you’re creating jerky, meat should be sliced thinly prior to dehydration. If you’re planning to use it in cooking and various recipes, you may choose to cut it in chunks of your preferred size. Do remember to keep the cuts uniform when dehydrating in batches so that each piece dehydrates evenly and within the same timeframe.
See our guide below for the pre-treatment and preparation steps for livestock, wild/game and poultry meat.
LIVESTOCK PRE-TREATMENT & PREPARATION
For livestock meat, such as beef, pork, or lamb, it's crucial to select lean cuts and trim off any visible fat, as fat can become rancid during storage. Once trimmed, slice the meat into thin, uniform pieces, approximately 1/4 inch thick, to ensure even dehydration. As an option, marinate the slices for a few hours or overnight to enhance the flavour.
WILD/GAME MEAT PRE-TREATMENT & PREPARATION
Wild/game meat, such as deer, elk, or boar, should be handled similarly to livestock meat, however, extra care should be taken to ensure the meat is from a healthy source and free of parasites or diseases. As with livestock meat, choose lean cuts, trim off the fat, and slice the meat uniformly. Marinating is also a great option for adding and experimenting with flavours.
POULTRY PRE-TREATMENT & PREPARATION
When it comes to poultry meat like chicken, turkey, or quail, it's essential to ensure the meat is fresh and free from any signs of spoilage. Remove the skin and bones and trim off any excess fat, then slice the meat into thin strips or small cubes. Poultry can also be marinated or seasoned to taste.
Marinades & dry rubs
The options are endless when it comes to creating different flavours and tastes of dehydrated meat. Whether it be a combination of herbs and spices or a sweet marinade, there are many ways to experiment that will enhance the taste of the final product.
See our guide below for various ways to flavour your meat prior to dehydration.
DEHYDRATED LIVESTOCK
- Marinades – Soy sauce, Worcestershire sauce, teriyaki sauce, barbecue or hot sauce, combined with oil, vinegar, or citrus juice create a delicious base for livestock meat. Add herbs, spices, and aromatics, such as garlic, onion or ginger, as desired.
- Dry rubs – Chilli powder, cumin, paprika, garlic powder, onion powder, and black pepper (see our page on creating your own dehydrated powders). Adjust proportions to create your own custom blend.
- Herbs and spices – Rosemary, thyme, oregano, cumin or coriander to add depth of flavour to various livestock meat.
- Sweeteners – A small amount of brown sugar, honey, or maple syrup can be added to marinades or dry rubs to provide a hint of sweetness to livestock meat.
- Smoke – Smoking the beef during the dehydration process adds a smoky flavour that complements the natural taste of the beef.
DEHYDRATED WILD/GAME
- Marinades – Red wine, balsamic vinegar, or apple cider vinegar-based marinades can complement the rich flavours of game meats. Add garlic, juniper berries, or mustard for extra zing.
- Dry rubs – A blend of chilli powder, cumin, garlic powder, onion powder, black pepper, and salt can enhance the natural flavours of game meat.
- Herbs and spices – Sage, rosemary, thyme, or bay leaves can add complexity and balance.
- Sweeteners – For a sweet and savoury twist, try adding fruit preserves, such as cranberry or cherry, to marinades.
DEHYDRATED POULTRY
- Marinades – Lemon or lime juice, olive oil, garlic, and herbs create a fresh, zesty marinade. Alternatively, try an Asian-inspired marinade with soy sauce, sesame oil, ginger, and garlic.
- Dry rubs – Mix together smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt for a well-rounded rub.
- Herbs and spices – Tarragon, dill, parsley, basil, or coriander can add brightness and freshness to poultry. Experiment with different combinations to suit your taste.
- Sweeteners – Honey, agave nectar, or maple syrup can be added to marinades for a hint of sweetness that pairs well with poultry.
Feel free to mix and match ingredients, adjust proportions, and explore new combinations to create unique flavours that suit your preferences.
BEST STORAGE SOLUTIONS AND SHELF LIFE
Storing dehydrated meat correctly is crucial to maintaining its quality, taste, and safety post-dehydration. Preserving the freshness of dehydrated meat not only ensures a delicious taste but also reduces the risk of foodborne illnesses. It’s important to consider how you intend to use your dehydrated meat, as this will play a part in how you choose to store it, which will then impact how long it will last. By understanding the specific storage requirements and recommended shelf life of dehydrated meat, you can enjoy these delicious and nutritious meat products for an extended period.
The best storage solution for meat, if you’re planning to consume it within a matter of weeks, is an airtight container or vacuum-sealed bag stored in a cool, dark, and dry location away from direct sunlight and heat. Ensure the container is fully sealed—it’s essential to minimise exposure to oxygen, moisture, and light to prevent spoilage and prolong shelf life—and even mark it with the date of dehydration to help monitor how long you have to use it.
Generally, dehydrated meats can last from 1 to 2 months when stored in airtight containers at room temperature. If you want to store your meat for longer periods, vacuum-sealing with an oxygen absorber and using Mylar bags is the best choice. Placing the bags in the freezer can extend the shelf life of your meat anywhere up to 30 years, which is ideal for those who want to create jerky in bulk and stock up for future use.
It’s important to note that the specific shelf life of each meat may vary depending on factors such as fat content, humidity, and storage conditions. Always check for signs of spoilage—if you notice that the dehydrated meat develops an off odour or mould, discard it immediately. This could mean the meat hasn’t been fully dried during the dehydration process or it wasn’t sealed properly when stored.
