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Dehydrated Meats

Why Dehydrated Meat?

Drying meat has been used as a preservation method in Britain for centuries, and it remains a popular way to make flavourful, protein-rich snacks for hillwalking, camping and travel. Dehydration removes much of the meat’s moisture while retaining its protein and minerals, although some heat-sensitive vitamins may be reduced during processing. As water is removed, the nutrients and calories become more concentrated by weight. Traditional British preservation also relied on salting, smoking and air-drying, particularly before reliable refrigeration became widely available in homes and shops. Today, dried meat is commonly enjoyed as jerky, biltong-style strips and practical outdoor food. Careful preparation remains essential at every stage throughout the process.

Some other reasons for dehydrating meat include:

Reducing moisture limits the conditions needed for bacteria, mould and yeast to grow. However, dehydration does not automatically destroy every harmful microorganism or guarantee that meat is safe at room temperature. Safe storage times depend on the recipe, final moisture level, packaging and storage conditions, and commercially produced products require an appropriate food-safety and shelf-life assessment.

Dehydrated meat is lightweight and compact, making it easier to store and carry. This is especially useful for hillwalking, camping, caravanning and other outdoor activities where transporting fresh meat may be inconvenient because of weight, space or refrigeration requirements. Properly prepared dried meat can be eaten as a snack or rehydrated for use in meals. Its convenience makes it useful when access to fresh food is limited or a ready-to-eat protein option is preferred.

Dehydrating meat can help reduce household food waste by preserving suitable surplus meat before its use-by date. Never use meat that has passed its use-by date or shows signs of spoilage. Suitable trimmings may also be made into pet treats for personal use, but anyone producing or selling pet food in the UK must follow animal by-product, registration, processing and labelling requirements.

Dehydration concentrates meat’s natural flavour, creating a rich, savoury snack or ingredient for soups, stews and other dishes.

Ready-made jerky and dried meat can be expensive, so preparing it at home may provide better value and greater control over the meat, seasoning and added ingredients.

Correct preparation is essential when dehydrating meat. UK Food Standards Agency guidance uses equivalent safe cooking combinations, including 70 °C for two minutes or 75 °C for 30 seconds. The centre of the meat, not simply the dehydrator’s air, must achieve the required temperature for the necessary time. BenchFoods dehydrators can operate at temperatures up to 90 °C, allowing a suitable heat step to be incorporated when a validated recipe, uniform slicing and a clean temperature probe are used. Depending on the meat, thickness and chosen process, a separate pre-cooking step may still be recommended. Partially freezing meat can make thin, even slicing easier, but freezing is not a substitute for safe heating, hygienic handling or correct drying.

Many meats can be dehydrated with excellent results. Below, we cover popular UK livestock and game meats, along with jerky, offal, sausages, mince and whole-muscle cuts.

Dehydrated Livestock

Livestock meat is widely available throughout the wider UK and highly versatile, making it a practical choice for home dehydration. In this section, we focus on the main livestock meats used in Britain: beef, pork, goat and sheep, including lamb and mutton. These meats can be transformed into jerky, biltong-style strips, dried sausages and other savoury products, each with its own flavour and texture. Familiar British examples include beef jerky, air-dried beef, cured pork sausages and traditional mutton-based dishes, while biltong has also become popular across the UK. Preparing dehydrated meat creates convenient snacks and useful ingredients for packed lunches, hillwalking, camping meals and recipes.

Livestock meats provide complete protein and important nutrients such as iron, zinc and B vitamins, although fat and calorie levels vary considerably by species, cut and preparation. Lean beef, pork tenderloin, goat and trimmed lamb can all produce nutritious dried foods when safely prepared. For active people or anyone looking for a convenient protein-rich option, dehydrated meat can be flavourful and satisfying, but portion size, salt content and safe heating, drying and storage should always be considered.

  • 1. DEHYDRATED BEEF (COW)

    Drying meat has been used as a preservation method in Britain for centuries and remains a popular way to prepare flavourful, protein-rich snacks for hillwalking, camping and travel. British food culture has a history of preserving meat through salting, smoking, curing and air-drying, from hams and sausages to modern jerky and biltong-style products. Dehydration continues this tradition by removing moisture while concentrating flavour and creating a product.

    Some key reasons for dehydrating meat include:

    Removing moisture reduces the conditions needed for bacteria, mould and yeast to grow, helping extend storage life. However, dehydration alone does not destroy every harmful microorganism or guarantee that meat will remain safe at room temperature. Storage time depends on the recipe, final moisture level, packaging and conditions.

    Dehydrated meat is lightweight and compact, making it easy to carry and store. It is useful for hillwalking, camping, caravanning and other situations where fresh meat may be impractical because it requires refrigeration and takes up space.

    Prepared dried meat can be eaten as a snack or rehydrated for use in meals. Its convenience makes it a practical option when fresh food is unavailable or a ready-to-eat protein source is preferred.

    Dehydration can help reduce food waste by preserving suitable surplus meat before its use-by date. Never use meat that has passed its use-by date or shows signs of spoilage. Suitable offcuts may also be prepared as pet treats for personal use, although UK businesses producing or selling pet food must follow registration, processing and labelling requirements.

    Drying intensifies meat’s natural flavour, creating a rich, savoury snack or ingredient.

    Making dried meat at home may offer better value than buying products and provides control over the meat, seasonings and added ingredients.

    Safe preparation is essential. UK guidance recommends cooking meat to a core temperature of 70 °C for two minutes, or an equivalent time-and-temperature combination such as 75 °C for 30 seconds. The centre of the meat, not simply the dehydrator air, must reach the required temperature for the correct time. BenchFoods dehydrators operate up to 90 °C, supporting an effective heat step when used with a validated recipe, evenly sliced meat and a clean temperature probe. Depending on the meat, thickness and method, pre-cooking may still be recommended. Partially freezing meat can make slicing easier, but freezing does not replace safe heating or hygienic handling.

    Many meats can be dehydrated successfully. Below, we cover popular UK livestock and products including jerky, offal, sausages, mince and whole-muscle cuts.

  • 2. DEHYDRATED LAMB (SHEEP)

    Sheep meat, including lamb and mutton, has a distinctive flavour and can be a delicious choice for dehydrated meat products. Lamb jerky, dried sausages and offal products are all possible options, and although less common than beef or pork jerky, lamb offers a tasty alternative for anyone wanting to explore different dehydrated meats. Across the UK, lamb has a strong place in British food culture, from Welsh lamb and Scottish hill farming to traditional roasts, hotpots and stews. Turning suitable cuts into dehydrated products is a practical extension of this heritage. Lamb jerky creates a flavourful, protein-rich snack that is lightweight and convenient for work, travel, camping or hillwalking.

    Different parts of lamb can be used for dehydration, and each will provide varied tastes, textures and uses. See below:

    • A lean and flavoursome cut with relatively little visible fat, making lamb leg well suited to evenly sliced jerky. Trimming excess fat can improve drying consistency and storage quality.
    • A more marbled cut, such as shoulder, offers a richer flavour when dehydrated. The higher fat content can create a softer, more tender product, although it may reduce storage life.
    • Many parts can be dehydrated and used as dog treats, including the liver, heart, ears, trachea and gullet. Products made for sale in the UK must follow relevant processing, registration and labelling requirements.

    Like other livestock meats, dehydrated lamb provides complete protein and useful nutrients, including iron, zinc, phosphorus and vitamin B12. Nutritional values vary depending on the cut, age of the animal and preparation method, while dehydration concentrates nutrients, calories and any added salt by weight. Lean, properly prepared lamb can form part of a balanced diet, although it should not be presented as guaranteeing improved immunity, heart health, athletic performance or weight loss.

    Dehydrated lamb can also be used in a variety of ways to create a protein-rich snack or a delicious addition to meals. See our suggestions below:

    • Make lamb jerky and enjoy it as a convenient, savoury snack that is perfect for on-the-go.
    • Rehydrate and add to soups, stews, curries or stir-fries.
    • Use thinly sliced dehydrated lamb in sandwiches, wraps or as a protein boost for salads.
    • Add rehydrated lamb to rice dishes, couscous or grain bowls.
    • Create your own dehydrated lamb dog treats using safe handling and drying methods.

  • 3. DEHYDRATED PORK (PIG)

    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 provides a tasty alternative for those looking to explore different types of dehydrated meat. Across UK, lamb is a valued part of traditional cuisine, and turning it into dehydrated products is a natural extension of this heritage. 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 distinctive 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:

    • A lean and flavourful cut that’s relatively low in fat, making it a healthier option and good for jerky.
    • A more marbled cut, offering a richer flavour when dehydrated. The higher fat content can result in a more tender and moist final product, though it may also reduce shelf life.
    • Many parts can be dehydrated and used as dog treats, including organs like the liver, heart, ears, trachea, and gullet.

    Like other livestock meats, 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, aid muscle recovery, boost immunity, and support overall heart health. It’s also a natural source of omega-3 fatty acids, offering 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.

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  • 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

Wild and game meats offer distinctive, robust flavours and many cuts are leaner than comparable farmed meats. Across the UK, availability varies by season, habitat and region. Popular choices include venison, pheasant, partridge, rabbit, hare, wood pigeon, grouse, wild duck and goose, with wild boar available from localised populations and specialist suppliers. Red deer are strongly associated with the Scottish Highlands, while roe and fallow deer occur across much of Britain. Grouse comes mainly from upland moors, and waterfowl from managed wetlands, estuaries and coastal areas. Each species has its own flavour and texture, producing a concentrated, savoury result when properly dehydrated.

Britain has a long tradition of cooking game, including venison casseroles and pies, roast pheasant and grouse, rabbit stews, game terrines and raised game pies. Dehydration offers a practical modern preservation method, creating portable, protein-rich snacks or ingredients while complementing these established food traditions. Classic British seasonings such as juniper, rosemary, thyme, sage, mustard, garlic and black pepper work particularly well. Cider, ale, port or red-wine marinades can also add depth, provided the meat is safely prepared and thoroughly dried.

Lean game meats can provide protein, iron, zinc and B vitamins, although nutritional values vary by species, cut and preparation. Duck, goose and skin-on birds may contain more fat than venison or rabbit, and dehydration concentrates calories and salt by weight. Truly wild meat is not intensively farmed, but some British game birds are reared and released, so careful sourcing matters. Responsibly managed game, especially venison from deer-control programmes, can support woodland protection and population management, although environmental impact still depends on habitat practices, processing, packaging and transport.

  • 1. DEHYDRATED VENISON (DEER)

    Venison, meaning meat from deer, is well suited to dehydration because many cuts are naturally lean and have a distinctive, savoury flavour. Across the UK, venison may come from red, roe, fallow, sika, muntjac or Chinese water deer, with regional availability. Venison jerky can be prepared from sliced whole muscle or minced meat, while dried sausages and offal products provide further options. Long established in British game cookery, venison offers an alternative to beef or pork and can provide protein with relatively little fat. Drying intensifies its flavour, which pairs well with juniper, thyme, rosemary, black pepper, mustard, garlic, cider, port or red wine, familiar in British venison dishes.

    Different deer cuts can be dehydrated, producing varied textures, flavours and uses. See below:

    Haunch or leg: A lean, flavoursome cut used for jerky and other dried products. Removing visible fat and slicing evenly supports consistent drying and a firm, tender result.

    Loin, backstrap and tenderloin: Highly prized, naturally tender cuts that can be sliced into dehydrated strips, although they are often reserved for roasting or quick cooking.

    Shoulder: A hard-working cut with deep flavour and connective tissue. It can be minced for formed jerky, but visible fat should be trimmed because fat can reduce storage life.

    Offal: Liver, kidney and heart are nutrient-rich, but products intended as pet treats must still be sourced, handled, labelled and processed in accordance with relevant UK feed and animal by-product requirements.

    Venison supplies complete protein and useful amounts of iron, zinc and B vitamins. Its exact fat, calorie and nutrient content varies by species, cut, season and preparation, while dehydration concentrates nutrients, calories and salt by weight. It can support a balanced diet, but it should not be presented as preventing disease or guaranteeing benefits such as improved immunity, brain function or weight loss.

    UK venison may come from wild deer management or farmed herds. Responsibly sourced wild venison can help manage deer populations and reduce damage to woodland regeneration, although its environmental impact depends on land management, processing, packaging and transport. Choose legal, traceable meat from a reputable supplier and use validated heating, drying and storage controls.

    Suggested uses for dehydrated venison include:

    Make venison jerky as a convenient protein-rich snack.

    Rehydrate it for soups, stews, casseroles or stir-fries.

    Use thin slices in wraps and sandwiches.

    Add rehydrated venison to risotto, grain bowls or curries for extra flavour and protein.

  • ‍2. DEHYDRATED WILD BOAR

    Dehydrated wild boar offers an opportunity to experience a truly unique taste of European game, which is both delicious and nutritious. Wild boar meat is lean, containing less fat than most conventional red meats, making it a healthier option 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 wild boar also contains more iron than pork or chicken, making it a powerful source of nutrition. Dehydration enhances this distinctive meat’s flavour and helps preserve its valuable nutrients. With a lower environmental impact compared to conventional livestock, dehydrated wild boar is also an eco-friendly choice for those seeking to reduce their carbon footprint.

    The best parts of the wild boar to use for dehydration are:

    • A lean and tender cut suitable for making jerky or dried meat strips.
    • A more fibrous cut, resulting in a chewy texture, perfect for making hearty snacks or long-lasting pet chews.

    Wild boar meat is highly nutritious and provides one of the richest natural protein sources available. For example, 150 grams of wild boar meat can deliver a large portion of the daily protein requirements for an adult, along with a significant share of daily iron needs. Dehydrated wild boar can strengthen the immune system, provide energy, improve muscle growth and recovery, support weight management, and contribute to overall health and development. It is also a sustainable choice, as wild boar are free-ranging and not raised under intensive farming practices, meaning the meat is free from growth hormones, antibiotics, or chemicals.

    See our suggestions for how to enjoy dehydrated wild boar:

    • Create Wild boar jerky, which is high in protein and low in fat a healthy alternative snacking option. 
    • Use the offcuts for nutritious dog treats. 
    • Rehydrate and add to soups, stews, curries, stir-fries, casseroles or rich meaty sauces.  

    Add thinly sliced rehydrated wild boar to sandwiches, wraps or burgers.

Dehydrated Poultry

Poultry is a popular choice for dehydration across Europe as it’s a widely available meat that provides valuable nutrients and numerous health benefits. Dehydrating poultry not only preserves these nutrients and extends the shelf life of the meat, but it also offers great versatility whether as a healthy snack, a convenient ingredient in recipes, or even as a favourite treat for pets.

Some of the most popular poultry choices for dehydration in Europe include chicken, turkey, quail, pheasant, duck, and even goose each bringing its own distinct flavour profile and culinary heritage. For example, pheasant and quail are often associated with traditional European game dishes, while duck and goose have long been part of festive and regional cooking across the continent.

As with other meats, the opportunities to create unique and flavourful combinations when dehydrating poultry are endless. These range from classic savoury herbs and spices like rosemary, thyme, and garlic, to sweet or spicy marinades (more on this in our preparation section). From high-protein snacks like jerky and dried strips to rehydrated additions in recipes such as stews, casseroles, grain dishes, or salads, dehydrated poultry can add both flavour and nutrition in a variety of 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 supports those looking to maintain a healthy, balanced diet while also being suitable for people monitoring their fat intake.

  • ‍1. DEHYDRATED CHICKEN

    Dehydrated chicken is popular across Europe for its versatility, familiar taste, and numerous health benefits. Chicken is an excellent source of lean protein, making it an ideal option for dehydration. The process not only preserves the meat’s nutrients but also extends its shelf life making it perfect for long-term storage and a wide range of recipes. A lighter alternative to red meats, dehydrated chicken provides many physical benefits, such as strengthening bones and muscles, supporting recovery, and promoting feelings of fullness, which helps to prevent unhealthy snacking.

    See the various cuts of chicken to use for dehydration below:

    • 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.
    • 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 shorten shelf life.
    • Organs such as the liver, heart, and gizzard can be dehydrated for nutrient-dense pet treats, along with chicken feet and necks.

    Dehydrated chicken is a rich source of protein and contains essential amino acids that support muscle growth and repair. With less fat and fewer calories than many other meats, it’s an excellent choice for those monitoring their fat intake or looking to lose weight. Chicken is also high in vitamins and minerals such as iron, zinc, and B vitamins, which support overall heart health and brain function. Additionally, it is a good source of the amino acid tryptophan, known to enhance serotonin levels in the brain and 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 traditional European game bird that offers a unique flavour and is high in nutrients. The dehydration process preserves both the nutritional value and the delicate flavour of quail, allowing for long-term storage and use in a variety of dishes. Much like chicken, quail is a lean and tender meat that’s rich in protein, delivering numerous health benefits to both mind and body. As with other meats, dehydrated quail can be seasoned with a wide range of herbs, spices, and marinades to create diverse flavours juniper, thyme, rosemary, or garlic being classic European pairings.

    The following cuts of quail can be used for dehydration:

    • A lean, tender cut that produces excellent dehydrated quail, ideal for making jerky or other dried products.
    • Another lean cut suitable for dehydration, offering a good balance between tenderness and flavour.
    • Although quail is a small bird, its organs and off-cuts can be dehydrated to create nutrient-rich pet treats.

    Quail has a very similar nutritional profile to chicken, being rich in protein, iron, zinc, and B vitamins, but its vitamin and mineral content is generally higher. It is a strong source of calcium for bone strength and is particularly high in vitamins A and E, which support 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 many 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. 

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  • 3. DEHYDRATED TURKEY

    Turkey is a classic choice for dehydration in Europe, 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 option for those seeking a leaner alternative to beef or pork jerky. With an impressive nutritional profile, dehydrated turkey is loaded with protein and a variety of vitamins and minerals that offer significant health benefits. Compared to chicken, turkey is a larger bird and provides more meat overall, while also being the leaner of the two, as it is lower in calories, fat, and cholesterol.

    See the various cuts of turkey that can be used for dehydration below:

    • A lean, tender, flavourful cut, ideal for making jerky or other dried products, providing a high-quality, protein-rich option.
    • A more marbled cut that offers a richer flavour. The higher fat content can result in a tender and moist final product, though it may reduce shelf life.
    • Organs such as the liver, heart, and gizzard can be dehydrated for nutrient-dense pet treats, along with turkey necks.

    Dehydrated turkey delivers a rich source of protein, 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 health, enhance metabolism, and protect the immune system.

    See our suggestions below for using dehydrated turkey:

    • 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. 

  • 4. DEHYDRATED PHEASANT

    Pheasant is the largest of the traditional European game birds, with a slightly stronger flavour than quail, and it can be dehydrated to make pheasant jerky, sausages, and various offal products. Its distinct taste sets it apart from other poultry, delivering a slightly sweeter flavour than chicken, making it a delicious choice for those who enjoy dehydrated meat. Like other game birds, pheasant has both white and dark meat that is generally lean and tender (with the leg meat being tougher), and it is rich in protein and nutrients that provide numerous health benefits.

    See below for the best cuts of pheasant to use for dehydration:

    • A lean, tender cut that produces excellent dehydrated pheasant meat, suitable for making jerky or other dried products.
    • A darker cut that can be dehydrated, though it contains tougher tendons compared to the breast.

    Because pheasants are hunted or farmed in natural environments across Europe, they are free from hormones, antibiotics, or chemicals that might otherwise affect meat quality. Pheasant is naturally low in fat and calories, while containing high levels of iron, potassium, and B vitamins. Consuming dehydrated pheasant meat supports muscle growth and development, helps maintain a low-fat diet, improves heart health, strengthens the immune system, and provides anti-inflammatory benefits.

    Dehydrated pheasant can also serve as a highly nutritious meat for dogs, enhancing vision, supporting muscle and nerve function, and helping to maintain a healthy coat and skin.

    Whilst pheasant is not as widely available as chicken or turkey, it remains a prized game bird across Europe. See some of our suggestions below for using dehydrated pheasant:

    • 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.

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 dehydrated meat. It offers a tasty, convenient, high-protein snack that’s perfect for on-the-go consumption, particularly for camping, hiking, or travelling. This versatile treat can be made from many types of meat, including beef, pork, poultry, and game meats, providing a wide range of flavour profiles. Both muscle and ground jerky deliver unique textures and flavours, and experimenting with different meats, marinades, and seasonings allows for a wide variety of delicious and satisfying products.

    In this section, we’ll delve 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, 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 produces a chewier jerky, while slicing against the grain results in a more tender product.

    If we look at beef jerky, for example, some of the most popular European cuts include:

    • Lean and flavourful, this cut is excellent for jerky due to its low-fat content and consistent texture. It’s also relatively affordable compared to premium cuts.
    • Another lean cut from the hindquarters of the cow, with a similar texture to top round, making it equally suitable for jerky.
    • Known for its strong beef flavour and lean profile, flank steak is another popular choice. It should always be sliced against the grain to ensure tenderness.

    After slicing, the meat is marinated or seasoned with herbs, spices, and flavourings to create a unique taste. Popular European-style seasonings include black pepper, juniper, garlic, paprika, and red wine marinades. The marinated meat is then placed on dehydrator trays, ensuring the strips are not touching or overlapping to allow even drying. Muscle jerky is typically dehydrated at a low temperature of around 63 °C for several hours, depending on the thickness of the slices and the desired level of dryness.

    GROUND JERKY

    Ground jerky is an alternative made from lean ground meat rather than whole muscle cuts. To prepare it, the ground meat is blended with spices and seasonings, then shaped using a jerky gun, which extrudes the mixture into thin, uniform strips. These strips are placed on dehydrator trays in the same way as muscle jerky.

    Ground jerky is also dehydrated at around 63 °C for several hours, again depending on strip thickness and the target dryness. One of the main advantages of ground jerky is its tenderness, making it easier to chew and more palatable for individuals who prefer a softer texture or who may have dental issues.

  • 2. BILTONG

    Biltong is a traditional South African snack that has also become popular across Europe, particularly among those who enjoy dried meat products. It is most commonly made with beef or game, though other meats can be used. The main difference between jerky and biltong is that biltong is air-dried without heat, often taking several days to dry, whereas jerky is dehydrated at higher temperatures over several hours. Another distinction is in preparation: biltong is usually cured in vinegar, dried whole, and then sliced, while jerky is seasoned and cut prior to dehydration.

    Our BenchFoods Biltong Unit can successfully create delicious biltong by drying at low temperatures or on ambient settings. Constructed from 100% stainless steel and featuring an ambient mode (fans only), it makes producing your own biltong, dried fish, or sausages simple and efficient.

    When preparing meat for biltong, you can remove all the fat for a leaner finished product, or leave a thin layer on the edges, which enhances flavour and creates a chewier consistency once dried. Curing the meat in brown or cider vinegar is recommended, as this helps kill off harmful bacteria. The meat can either be marinated in vinegar, or simply rubbed or rinsed in it if you prefer to skip a longer soak.

    To season, salt is essential it draws out moisture, enhances flavour, and helps protect against bacteria. Combined with black pepper and toasted coriander seeds, you achieve the classic biltong taste. For variations, you can experiment with chilli flakes, garlic, or paprika to create spicier versions.

    To make biltong, place the meat in the dehydrator on a low-temperature or ambient setting and leave it to dry for around 72 hours, monitoring progress regularly to achieve the texture you prefer. Some enjoy biltong very dry and tough, while others prefer it a little moist and fatty in the centre. A simple test is to squeeze the meat if there’s still some give, moisture remains inside. Ideally, biltong should be firm and chewy but retain a slight softness.

    Once dried, store biltong in an airtight container or vacuum-sealed bag in a cool, dry place. Slice only when ready to serve, cutting with the grain into long thin strips. A sharp kitchen knife is usually sufficient, though if the meat is very dry, a specialist biltong cutter may be needed.

    Biltong makes for a flavourful snack or appetiser and is also a unique addition to a European-style cheese or charcuterie board, pairing beautifully with wine, beer, or craft spirits.

  • ‍3. SAUSAGES

    Dehydrated sausages, such as twiggy sticks, are another popular type of meat product that provide a satisfying, high-protein snack option. They can be made from a variety of meats, including beef, pork, poultry, and game, and offer endless possibilities when it comes to flavour profiles. Europe has a long tradition of dried and cured sausages such as Italian salamini, Spanish chorizo seco, and German Landjäger and dehydrating sausages follows a similar principle, making them portable, long-lasting, and delicious.

    The process of making dehydrated sausages begins with selecting lean cuts of meat and grinding them to achieve a consistent texture. Seasonings, spices, and flavourings are then added to the ground meat to create distinctive tastes. Some recipes may also include curing salts, which preserve the meat and enhance flavour. Once seasoned, the mixture is stuffed into casings either natural or synthetic depending on preference and the style of sausage. Casings should be filled evenly without air pockets, as trapped air can cause uneven drying and spoilage.

    After the sausages are stuffed, they are hung in a dehydrator with a controlled temperature. Sausages are typically dehydrated at around 63 °C for several hours, depending on thickness and the desired dryness. Importantly, internal temperatures must be monitored to ensure food safety: at least 71 °C for pork and game meats, and 74 °C for poultry.

    Creating your own dehydrated sausages offers several advantages over store-bought products. You can control the quality of the ingredients, choose the best cuts, and customise flavour profiles to suit your taste experimenting with herbs like rosemary, thyme, or sage, or spices such as paprika, fennel, and pepper. Making sausages at home can also be more cost-effective, especially when buying meat in bulk and producing large batches.

    OFFAL AND ORGAN MEATS

    Offal and organ meats, also known as off-cuts, are nutrient-dense and flavourful options for dehydration. These include liver, heart, kidney, and more cuts that are often overlooked in favour of muscle meats, despite their nutritional richness. In Europe, offal has long been valued in traditional dishes, from French pâtés and terrines to British haggis and German leberwurst, and dehydrating them provides another way to enjoy their benefits in a modern, convenient form.

    Packed with vitamins, minerals, and amino acids, offal delivers powerful nutritional support. For example, liver is a rich source of iron, vitamin A, and vitamin B12, while heart contains high levels of coenzyme Q10, which supports cardiovascular health. Dehydration preserves this nutritional content while creating a portable, shelf-stable product.

    When selecting offal, always choose fresh, high-quality cuts from a reputable source. Excess fat and connective tissue should be trimmed to improve shelf life and reduce spoilage. Before dehydration, offal should be sliced into thin, uniform pieces for even drying. Some types, such as liver, can benefit from soaking in milk or water for several hours to reduce strong flavours.

    Seasoned or marinated offal can then be dehydrated at around 63 °C for several hours, depending on thickness. As with other meat products, internal temperatures must reach 71 °C for pork and game offal, or 74 °C for poultry, to ensure safety.

    Dehydrated offal and organ meats provide a unique opportunity for culinary creativity, with diverse flavours and textures that can be enjoyed as nutrient-rich snacks or added to recipes. They can be incorporated into grain bowls, salads, pasta dishes, or even used in pet nutrition, offering both variety and nourishment.

  • 4. OFFAL & OFF-CUTS FOR PET TREATS

    Dehydrating offal and off-cuts for pet treats, particularly for dogs, has become increasingly popular across Europe due to their cost-effectiveness, nutritional benefits, and even business opportunities for butchers. Not only does it minimise wastage, but it helps save money compared to purchasing pre-made store alternatives while keeping pets happy and healthy at the same time.

    These off-cuts provide a wide range of textures, flavours, and nutritional benefits for pets, making them highly popular choices for homemade dehydrated treats.

    Much like humans, pets benefit from the nutrient-rich properties of organ meats. Liver, kidney, and heart are packed with essential vitamins, minerals, and amino acids that support overall health. Dehydrating these cuts for pet treats creates a convenient, long-lasting, and portable option for owners who want to ensure their pets are receiving high-quality nutrition.

    One of the biggest advantages of dehydrating your own offal and off-cuts is cost savings. Store-bought pet treats can be expensive especially those marketed as “natural” or “premium.” By dehydrating at home, owners can create high-quality, additive-free treats at a fraction of the cost. For example, a kilo of beef liver from a local butcher or supermarket in Europe might cost around €8, while the same weight in ready-made dehydrated liver treats can cost €35–€40 or more. Home dehydration allows you to produce an equivalent quantity of treats for significantly less, while maintaining control over the ingredients.

    Butchers can also take advantage of the growing demand for natural, dehydrated pet treats by producing them in-house and offering them directly to customers. This not only reduces waste by using more parts of the animal but also creates an additional revenue stream. By highlighting the nutritional benefits and cost savings of dehydrated pet treats, butchers can expand their product range, strengthen customer loyalty, and appeal to Europe’s growing market of health-conscious and budget-savvy pet owners.

  • 5. PORK RINDS

    Dehydrating pork rinds before frying has several benefits that contribute to a superior end product. Firstly, it removes excess moisture from the skin, allowing it to become exceptionally crispy and light once fried. Dehydration also helps break down the proteins and collagen in the skin, resulting in a more tender and less chewy texture. This process further reduces the risk of the rinds curling up or cooking unevenly during frying.

    To prepare pork rinds for dehydration, begin by trimming away any excess fat from the skin and cutting it into small, uniform pieces. Consistency in size ensures even drying and better frying results. Arrange the pork rinds on dehydrator trays, making sure they are not touching or overlapping. Dehydrate at a low temperature of around 54 °C for several hours, or until the pieces are completely dry and brittle. Drying times will vary depending on the thickness of the skin, so it’s important to check periodically to monitor progress.

    Once thoroughly dehydrated, the pork rinds are ready for frying. Heat oil in a deep fryer or heavy-bottomed pot to about 190 °C. Carefully lower the dried rinds into the hot oil, avoiding overcrowding, as this can lower the oil temperature and lead to uneven cooking. Fry until the rinds puff up and turn golden brown, which typically only takes a few seconds. Remove them with a slotted spoon and place on paper towels to drain any excess oil. While still hot, season with salt or your choice of spices paprika, garlic powder, or even chilli flakes are all excellent options and enjoy them as a delicious, crunchy snack.

How to dehydrate meat

PRE-TREATMENT & PREPARATION

When preparing meat for dehydration, you’ll often find guidance suggesting that pre-cooking is required as part of the pre-treatment process to ensure food safety. The reason behind this is that many consumer-grade dehydrators available on the market do not reach the high internal temperatures needed to kill bacteria that could otherwise cause illness or spoil your final product during storage.

At BenchFoods, our machines are built from high-quality 304 food-grade stainless steel, making them ideal for dehydrating meat and other produce. Crucially, they reach up to 90 °C, ensuring that meat achieves the required kill step of 74 °C internal temperature producing a dehydrated product that is both safe and long-lasting.

How you cut your meat will depend on your storage and cooking needs. For jerky, meat should be sliced thinly prior to dehydration. If the meat will later be used in cooking or recipes, you may prefer to cut it into cubes or chunks. Always ensure cuts are uniform within a batch to guarantee even drying times and consistent results.

Below is a guide for pre-treatment and preparation across livestock, wild/game, and poultry meats:

LIVESTOCK PRE-TREATMENT & PREPARATION

For livestock such as beef, pork, or lamb, it’s important to select lean cuts and trim away visible fat, as fat can turn rancid in storage. Once trimmed, slice into thin, uniform pieces of approximately 6 mm (¼ inch). This ensures even dehydration and proper preservation. Optionally, marinate the slices for several hours or overnight to enhance flavour European-style marinades such as red wine, garlic, rosemary, or pepper are excellent options.

WILD/GAME MEAT PRE-TREATMENT & PREPARATION

Game meats such as venison, boar, or pheasant should be treated similarly to livestock. Extra care should be taken to ensure meat comes from a healthy source and is free of parasites or disease. As with livestock, select lean cuts, trim away fat, and slice uniformly. Marinating is strongly recommended here too, with classic European seasonings such as juniper, thyme, or bay leaves complementing game flavours.

POULTRY PRE-TREATMENT & PREPARATION

For poultry like chicken, turkey, duck, or quail, always ensure the meat is fresh and free from spoilage. Remove skin, bones, and excess fat, then slice into thin strips or small cubes for efficient dehydration. Poultry also lends itself well to seasoning or marinating herbs like sage, tarragon, or paprika are often used in European cooking to enhance flavour.

Marinade & 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.

Drying times

With drying times for meat, it really depends on the type of meat you’re dehydrating and how it’s cut. Thinner slices will take less time than chunks of meat, but it's important to allow all meat to dehydrate fully to ensure safety and prevent spoilage during storage. When beginning the dehydration process, we recommend increasing the temperature for at least a few hours so the internal meat temperature reaches the required kill step temperature of 74°C. Once this is achieved, the temperature can be reduced to the temperatures outlined below. 

See our quick guide for drying times based on dehydrating various meat types for jerky. This is based on a cut of 6 mm thickness.

BEEF
8-10 hours @ approx 71°C

PORK
8-10 hours @ approx 76°C

LAMB
8-10 hours @ approx 71°C

DEER
4-8 hours @ approx 71°C

KANGAROO
4-8 hours @ approx 71°C

EMU
4-8 hours @ approx 74°C

BOAR
4-8 hours @ approx 65°C

BISON
4-8 hours @ approx 65°C

CHICKEN
8-10 hours @ approx 74°C

QUAIL
3-6 hours @ approx 74°C

TURKEY
8-10 hours @ approx 65°C

PHEASANT
4-8 hours @ approx 74°C

OSTRICH
4-8 hours @ approx 65°C

Please note that this is a general guideline it’s essential to monitor the progress of your meat and check it periodically to ensure it reaches the desired level of dryness. You will know your jerky is ready when it’s firm, dry to the touch, and pliable without breaking.

Best storage solutions and shelf life

Storing dehydrated meat correctly is essential to maintaining its quality, taste, and safety. Proper storage not only preserves flavour but also reduces the risk of foodborne illnesses. The way you plan to use your dehydrated meat will influence how best to store it, which in turn determines how long it will last. By following recommended storage methods, you can enjoy these nutritious products for much longer without compromising on safety.

If you plan to consume your dehydrated meat within a few weeks, the best method is to use airtight containers or vacuum-sealed bags, kept in a cool, dark, and dry place away from direct sunlight and heat sources. Make sure the container is completely sealed, as minimising exposure to oxygen, light, and moisture is key to preventing spoilage. It’s also a good idea to mark containers with the date of dehydration so you can keep track of freshness.

As a general rule, dehydrated meats will last for 1–2 months at room temperature when stored in airtight containers. For longer-term storage, vacuum-sealing with an oxygen absorber inside a Mylar bag is the most reliable option. For maximum preservation, placing sealed bags in the freezer can extend shelf life for years to decades, making this approach ideal for bulk production and stockpiling jerky or other dried meat products.

Shelf life will always vary depending on factors such as fat content, storage conditions, and local humidity levels. Leaner cuts usually last longer, as fat is prone to turning rancid. Always inspect dehydrated meat before consumption if you notice any off odours, mould, or changes in appearance, the product should be discarded immediately. This may indicate that the meat was not fully dried or that it was improperly sealed during storage.

In many European households, a practical approach is to store smaller, ready-to-eat portions of dehydrated meat in glass jars, ceramic crocks, or metal tins, which can be accessed daily, while keeping bulk supplies sealed in vacuum packs or Mylar bags in a pantry or freezer. This not only preserves freshness but also makes it easier to portion snacks or ingredients for cooking while protecting the main stockpile.

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