Dehydrated beef is an important component in many hikers' and backpackers' meal kits because it is a good source of protein. When prepared properly, the beef won't become rancid and it will be lightweight and easy to transport. Dehydrated beef rehydrates easily, allowing you to make flavorful meals on the trail. Ground beef and other cuts of beef dehydrate well. Choose the leanest cuts of beef that you can find because the fat is what makes dehydrated beef go bad.
Electric Dehydrator
Step 1
Cut the beef in small pieces or strips to cook, if you are using a larger piece of beef. Trim away any visible fat and discard it.
Step 2
Saute the ground beef or pieces of beef in a skillet. Cook the beef until it is well done with no visible traces of red. Well-cooked meat is easier to dehydrate because cooking removes much of the moisture and some of the fat.
Step 3
Place the beef in a colander and rinse it under hot water. This will rid the beef of any excess fat and grease that is clinging to it.
Step 4
Line the dehydrator tray with paper towels to prevent the beef from falling through the cracks in the tray. Spread the beef evenly in a single layer, approximately 1 lb. of beef per tray, to help it dry more effectively.
Step 5
Dehydrate the beef in your electric dehydrator or oven for 2 to 12 hours at 140 degrees Fahrenheit. When it is ready, the beef will be completely dry and hard.
Step 6
Store the beef in resealable plastic bags or airtight containers. The dried beef is good for about one to two months if it is completely dry and has a low percentage of fat, according to the United States Department of Agriculture.
Oven Drying
Step 1
Cut the beef in small pieces or strips to cook, if you are using a larger piece of beef. Trim away any visible fat and discard it.
Step 2
Saute the ground beef or pieces of beef in a skillet. Cook the beef until it is well done with no visible traces of red.
Step 3
Place the beef in a colander and rinse it under hot water. This will rid the beef of any excess fat and grease that is clinging to it.
Step 4
Spread the beef in a single layer on a baking sheet, and cook it for two to six hours in the oven. The time needed to dry the beef can vary according to the heat of the oven and how efficiently the oven circulates air. The beef is ready when it is completely dry and hard.
Step 5
Store the beef in resealable plastic bags or airtight containers. The dried beef is good for about one to two months if it is completely dry and has a low percentage of fat.
Tips and Warnings
- For additional flavor, marinate the beef before you cook it. Use a sauce or marinade that is not oil-based, or the oil may cause the beef to spoil. Sauces such as soy sauce or teriyaki sauce are effective seasonings for dehydrating beef.
Things You'll Need
- 2 lbs. beef, such as low-fat ground beef or beef loin
- Knife
- Skillet
- Colander
- Electric food dehydrator, optional
- Baking sheet, optional
- Resealable plastic bags or airtight containers
References
- "Basic Illustrated Cooking in the Outdoors"; Cliff Jacobson, et al.; 2008
- "Practical dehydration"; Maurice Greensmith; 1998
- "Principles of Meat Science"; Elton David Aberle; 2001
- "Backcountry Cooking"; Dorcas S. Miller; 1998
- "A Fork in the Trail"; Laurie Ann March; 2008
- United States Department of Agriculture Food Safety and Inspection Service: Fact Sheets -- Food Safety of Jerky
