Drying meat has been a process used for centuries as a primitive way to preserve protein-rich food sources in times when meat was not readily available.
We tend to envision products such as jerky whenever someone mentions drying meat; However, there is so much versatility in using dried meat that goes beyond those basic products which can inspire you to dry more, cook less.
dried beef in oven spilling out of glass jar
While the basic concept of drying meat stays the same in most situations, there are a variety of methods by which you can achieve a delicious result.
Methods like wood smoking or using a dehydration machine are excellent if you have the proper tools, but did you know that you can dry your meat using a conventional oven found at home?
Using an oven can be one of the most consistent methods of drying small quantities of meat, as you can control much of the variability that occurs using other methods.
Of course, this is all dependent on what type of meat you’re using. However, let’s look at what’s happening to your meat when it’s drying to give you an understanding of why using an oven is a viable solution.
whole stake on wooden cutting board
It’s All About The Meat
As a general rule, you should only use meat that is lean or has all of the fat taken off beforehand. Fatty tissue on your meat harms the product once it is done drying.
If you use fatty meat for drying you will notice it going rancid afterward in storage. Look for meat where you can drop the fat content down to about 10 percent.
If you are using ground meat to dry, ensure you use it within a few days and try to find ground meat that is at least 90% lean.
Otherwise, cook the meat until the fat is rendered. Keep in mind that using this method can produce dried meat with an unusual texture that could be off-putting to some.
While this could have a detrimental effect on your health, it is mostly the flavor that suffers when deteriorating. It is also imperative that you check the meat for any signs of discoloration or parasites as it can significantly impact the final product.
When you hear about drying meat it is usually some cut from the bovine family as cows are readily available due to farming, although you can use animals from the Cervidae family (moose, deer, elk, etc.).
Beef is a popular protein used for drying as the texture and taste are enhanced, rather than altered. Beef is also an excellent vessel for flavor and relatively easy to dry without many tools.
Using birds (such as turkeys and chicken), or fish are viable options as they have relatively low-fat contents in their meat, although the texture could be off-putting…