Dehydrating 101 · Meats

Dehydrated Meats: How to Dehydrate Meat Safely

Dehydrating meat removes the moisture that bacteria, mold and yeast need to grow — leaving a light, shelf-stable food that keeps its protein, iron and zinc.

Written by Stacey Caruso, Dehydrator Specialist Last updated October 202618 min read

Strips of dehydrated beef jerky on a wooden board

130–140 °F*

Beef-jerky drying stage

*Starting range for thin strips. Not a complete food-safety process

194 °F

Max machine temperature

On BenchFoods models with settings up to 194 °F

8–10 h

Typical drying time

Beef, pork or lamb jerky at a ¼ inch cut

Recipe-led

Storage and keeping time

Follow your tested recipe’s instructions

Why dehydrate meat?

Dehydrating meat has been a popular preservation method for centuries. As with fruit and vegetables, the process removes only the water content, so protein, vitamins and minerals are largely preserved — leaving a concentrated, nutritious food.

Longer shelf life

Removing moisture inhibits the bacteria, mold and yeast that need water to survive, so meat stores and keeps far longer without spoiling.

Light and compact

Easy to store and transport — particularly useful for camping and hiking, where fresh meat is impractical for weight, space or spoilage reasons.

Ready to eat

Eat as is or rehydrate into recipes. A convenient ready-to-eat protein source for times when access to fresh food is limited.

Less waste

Preserve excess or near-expiration meat that would otherwise be discarded, and put off-cuts to use as pet treats instead of binning them.

Concentrated flavor

Dehydration enhances and intensifies the natural flavor of the meat, producing a rich, savory snack or cooking ingredient.

Better value, no additives

Ready-made dehydrated meat is costly. Making your own means better value and the assurance that no unwanted preservatives are used.

Food safety: home preparation and commercial production

Making jerky at home

In the United States, USDA’s Food Safety and Inspection Service (FSIS) recommends heating meat to 160 °F (71.1 °C) and poultry to 165 °F (73.9 °C) before the dehydrating process, confirming the temperature with a food thermometer, then drying at a constant 130 to 140 °F. [1] That is USDA’s food-safety recommendation for home preparation.

FSIS notes that harmful bacteria are likely to survive the dry heat of a food dehydrator, and that marinating doesn’t make raw meat safe. [2] Federal inspection requirements apply to meat sold commercially, which is a separate matter from the advice for home cooks. [3]

Using your dehydrator for a heating stage

BenchFoods models with temperature settings up to 194 °F can run a heating stage as well as drying. USDA’s wording describes steaming or roasting the meat to 160 °F (poultry 165 °F) before dehydrating, so if you use your dehydrator’s higher settings for that stage instead, confirm the meat’s internal temperature with a food thermometer rather than relying on the chamber setting. [1]

A chamber setting is not the same as the meat’s internal temperature, and it does not by itself demonstrate an effective treatment. [2]

Producing jerky commercially

Meat sold commercially in the United States must be inspected and passed under the Federal Meat Inspection Act, and official establishments must conduct a hazard analysis under FSIS’s HACCP rules. [3]

FSIS publishes a compliance guideline for jerky made by small and very small establishments. It discusses lethality, water activity and process validation, and it is guidance rather than a legal requirement. [4]

State and local rules also apply, and cottage-food rules differ from state to state. Consult FSIS and your state or local food authority about the requirements for your operation. Select the recipe, process and equipment together rather than assuming a machine’s maximum temperature establishes compliance.

What about marinades?

Salt, sugar and acidity can contribute to preservation when used in an appropriate formulation. USDA is clear, however, that marinating doesn’t make raw meat safe. [2] A marinade’s contribution depends on the recipe and the overall process.

Tip

Freezing meat before dehydration is optional but makes slicing much easier and helps you hit a consistent ¼ inch. It is not a crucial step in the process.

The best meats to dehydrate

An endless list of animals can be dehydrated to deliver tasty results and a wide range of health benefits. Below are the most popular livestock, wild game and poultry across the United States, with the cuts and parameters that matter for each. *Temperatures shown are drying-stage figures, not a complete food-safety process. See the food-safety section.

Livestock

Widely available across the United States and highly versatile. Livestock produces jerky, biltong and dried sausages.

Beef (cow)

The default jerky meat — lean, affordable and consistent. Also the classic base for biltong and for air-dried cuts.

Best cuts: Topside, eye of round, flank
Drying time: 8–10 hours at ¼ inch
Temperature: 130–140 °F*
Also makes: Biltong, dried sausage, pet treats

Read the full beef guide →

Beef is one of the most common meats to dehydrate and a popular choice due to its health benefits, rich flavor, 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 flavorful result.
Offal/off-cuts – Prevents food wastage and can be a perfect choice for pet treats.

Drying raw meat does not automatically eliminate harmful bacteria. USDA recommends heating meat to 160 °F and poultry to 165 °F before dehydrating, and confirming the temperature with a food thermometer; a chamber setting is not the same as the meat’s internal temperature. BenchFoods models with temperature settings up to 194 °F offer scope for a heating stage as well as drying. See the food-safety section for what USDA recommends and what applies to commercial production.

By understanding the benefits of dehydrated beef and experimenting with various cuts and flavoring 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 flavor 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.

Lamb (sheep)

A distinctive alternative to beef or pork jerky. Less common, but a natural extension of lamb cookery.

Best cuts: Leg (lean), shoulder (marbled)
Drying time: 8–10 hours at ¼ inch
Temperature: 130–140 °F*
Also makes: Sausages, offal dog treats

Read the full lamb guide →

Sheep, or lamb, offers a unique flavor 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 flavorful and protein-rich snack that’s lightweight and easy to carry. 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 flavor.

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

Leg – A lean and flavorful 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 flavor 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.

Pork (pig)

The most versatile animal on this list — jerky, sausage, crackling and pet chews all come off the same carcass. Leaner cuts keep longest.

Best cuts: Ham/leg, loin, shoulder, belly, ears
Drying time: 8–10 hours at ¼ inch
Temperature: 130–140 °F*
Also makes: Rinds/crackling, sausage, pet chews

Read the full pork guide →

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 flavor. 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 flavor 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, flavorful 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 flavor 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).

Wild & game meat

Wild and game meats offer distinct, robust flavors and are often leaner than their domesticated counterparts. In the United States, game may come from legally harvested wild animals or from farmed and ranch-raised sources, so production practices, antibiotic use, and environmental impact should not be assumed to be the same for every product.

Venison
Elk
Moose
Bison
Feral hog & wild boar
Rabbit

Venison (deer)

Leaner and higher in protein than beef or pork, with a rich gamey flavor that takes juniper, thyme and red wine marinades well.

Best cuts: Hindquarter, backstrap, tenderloin
Drying time: 4–8 hours at ¼ inch
Temperature: 130–140 °F*
Also makes: Ground jerky, sausage, pet treats

Read the full venison guide →

Venison, or deer meat, is a popular choice for dehydration due to its lean nature and rich flavor. In the United States, white-tailed deer are among the most familiar game species, while mule deer are strongly associated with western states. 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 flavor 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 flavors.

As with other meats, different parts of the deer can be dehydrated, which will offer varied flavors and textures. See below.

Leg/haunch – A lean and flavorful 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 flavor 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 flavor and protein.

Wild boar

Leaner than most conventional red meat and higher in iron than pork or chicken. 5 oz delivers a large share of an adult’s daily protein.

Best cuts: Loin (lean), shoulder (fibrous)
Drying time: 4–8 hours at ¼ inch
Temperature: 130–140 °F*
Also makes: Long-lasting pet chews, dried strips

Read the full wild boar guide →

Elk is a native North American deer species strongly associated with the western United States and is known for its lean and nutritionally dense meat. Considered a more premium variety of venison, elk offers a unique flavor profile that sets it apart from other traditional meats. As a popular choice for dehydration, elk's lean and nutritious composition provides an excellent foundation for creating high-protein, low-fat snacks such as jerky, which is prized for its tenderness and distinctive taste. Creating dehydrated elk meat not only preserves the rich, gamey flavors unique to this type of venison but also offers a convenient, long-lasting food source that can be enjoyed on the go, on outdoor adventures, or as a healthy at-home snack.

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

Loin – One of the most prized cuts, the loin, which includes the backstrap, offers lean and tender meat that’s full of flavor, perfect for jerky.
Roasts (round, chuck, or shoulder) – A larger, lean cut, perfect for dehydration due to their size and uniformity.
Steaks – A tender and flavorful cut, much like the loin.

As mentioned, dehydrated elk is high in protein and a good source of essential nutrients such as iron, vitamin B12, niacin, phosphorus, and zinc, making it a highly nutritious addition to a balanced diet. With a lot less fat than beef, dehydrated elk is a rich source of omega-3 fatty acids, which support weight loss, cardiovascular health, and improved muscle mass. Some of the other health benefits dehydrated elk delivers include boosting immunity, increasing energy, and improving focus and overall brain function.

Elk is also a sustainable meat choice, meaning that it’s free of hormones, antibiotics, or steroids, being that it’s not a farm-raised animal and is found in its natural habitat.

How can you use dehydrated elk? See our suggestions below.

Make dehydrated elk jerky for a flavorful, protein-rich snack.
Rehydrate and use in stews, soups, casseroles, or various hot dishes.
Thinly slice and add to sandwiches or wraps.
A great low-fat, nutritious, flavorful pet treat.

Bison

The largest land mammal native to North America, bison is also the national mammal of the United States and offers a flavor profile similar to beef but with a slightly sweeter and richer taste.

Drying time: 4–8 hours at ¼ inch
Temperature: 130–140 °F*
Also makes: Jerky, sausages, offal products

Read the full bison guide →

The largest land mammal native to North America, bison is also the national mammal of the United States and offers a flavor profile similar to beef but with a slightly sweeter and richer taste. Bison jerky, sausages, and offal products can be made using this lean meat that’s rich in protein and provides nutrients including zinc, copper, iron, and B vitamins. Most bison meat sold in the United States comes from privately managed herds rather than truly wild bison; wild conservation herds represent only a small share of the overall population. Bison meat is generally more expensive than conventional beef because the industry is much smaller and production and distribution costs can be higher.

See below for the best cuts of bison to use for dehydration.

Loin – A tender, lean cut that produces excellent dehydrated bison for making jerky or other dried products.
Round – A lean, flavorful cut from the hindquarters, ideal for dehydration and creating a protein-rich snack.
Chuck – A more marbled cut that offers a richer flavor when dehydrated but may have a shorter shelf life due to its fat content.

As mentioned, bison meat is rich in protein and various nutrients, providing numerous health benefits to the consumer. Bison is considered one of the best cuts of meat when it comes to the protein versus fat ratio, as it's particularly low in saturated fats compared to beef and lower in calories as it offers a leaner cut of meat with less fat content. Like other wild game meat, the high protein levels assist with muscle growth and development and provide a great source of fuel and energy for the body. Dehydrated bison can keep you feeling fuller for longer periods, allowing the body to absorb all the nutrients and preventing unhealthy snacking. With the rich mineral content mentioned above, dehydrated bison also supports the immune system, provides anti-inflammatory benefits, assists with brain health and function, and improves digestive health.

What are some ways you can use dehydrated bison? See below.

Make dehydrated bison jerky for a high-protein snack to enjoy.
Add to sandwiches, wraps, and salads.
Use on charcuterie boards for added flavor.
Create healthy pet treats.
Rehydrate and use in stews, casseroles, soups, or stir-fries.

Other American game

Elk and moose are also dehydrated, depending on local availability and hunting regulations.

Hunting and possession rules vary by state, Tribal jurisdiction, and species, so always source game legally and follow the requirements that apply in your area.

Hunting & game processing →

Poultry

Widely available, high in quality protein and lower in fat than most red meat. Rich in B vitamins, iron and zinc, and equally good as a human snack or a pet treat.

Chicken

Lean, familiar and versatile — the easiest poultry to start with, and a high-value pet treat.

Cuts: Breast, thigh, organs, feet, necks
Time: 8–10 hours
Temp: 130–140 °F*
Makes: Jerky, shreds, pet treats

Full chicken guide →

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 flavorful 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 flavor 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 favorite ways to use dehydrated chicken below.

Make chicken jerky or shreds and enjoy it as a protein-rich snack.
Add to salads for extra flavor, 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!

Quail

Fastest drying meat on the chart, and a low-allergen alternative for dogs sensitive to chicken, beef or pork.

Cuts: Breast, thigh, off-cuts, feet
Time: 3–6 hours
Temp: 130–140 °F*
Makes: Jerky, charcuterie, pet treats

Full quail guide →

Perfect for those seeking an alternative to more conventional poultry, dehydrated quail is a small game bird that offers a unique flavor that’s high in nutrients. The dehydration process preserves both the nutrients and distinct flavors 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 flavors 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 flavor.
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.

Turkey

Leaner than chicken and more meat per bird — mild flavor makes it a popular lean alternative to beef jerky.

Cuts: Breast, thigh, organs, necks
Time: 8–10 hours
Temp: 130–140 °F*
Makes: Jerky, sausage, pet treats

Full turkey guide →

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 flavor 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, flavorful 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 flavor. 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 flavorful 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.

Pheasant

A traditional game bird — slightly sweeter than chicken, with both white and dark meat.

Cuts: Breast, leg (tougher tendons)
Time: 4–8 hours
Temp: 130–140 °F*
Makes: Jerky, sausage, dog treats

Full pheasant guide →

Pheasant is the largest in the game bird family with a slightly stronger flavor 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 flavor 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.

While 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 flavorful pheasant jerky.
Make high-value dog treats with dehydrated pheasant strips.
Mix with salads and rice dishes for added texture, nutrients, and flavor.
Include thinly sliced dehydrated pheasant on various platters or cheese boards for a boost of protein and flavor.

Choosing a machine

Which dehydrator do you need for meat?

Every BenchFoods machine is built from 304 food-grade stainless steel, and these models have temperature settings up to 194 °F, so they can run a heating stage as well as drying. The only question is batch size.

Talk to a specialist →

Home & hunting

1 Zone / 10 Tray / 0.6 m²

Enough capacity for a hunting season’s venison or a weekly jerky batch. Reaches the full 194 °F on a domestic footprint.

$239~~$399~~

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Biltong makers

1 Zone / 16 Tray — Biltong Bundle

Adds the hanging biltong kit and an ambient mode (fans only) for 72-hour air-dried runs at 77 °F (25 °C).

$959~~$1,513.95~~

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Butchers & producers

2 Zone / 28 Tray / 11.90 m²

Two independent zones for running jerky and pet treats at different temperatures in the same shift.

$5,995~~$8,995~~

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Jerky vs biltong

Both are dried meat, but they are made in opposite ways. Jerky is sliced first and dried with heat over hours. Biltong is cured in vinegar, dried whole without heat over days, and sliced only when you serve it.

Jerky

Method: Dehydrated with heat
Time: Several hours — typically 8–10
Temperature: 130–140 °F drying stage for beef*
Cure: Marinade or dry rub
Order of work: Seasoned and cut, then dried
Texture: Firm, dry, pliable without breaking
Typical meats: Beef, pork, poultry and game

Biltong

Method: Air-dried without heat
Time: Around 72 hours
Temperature: 77 °F (25 °C)
Cure: Brown or cider vinegar, plus salt
Order of work: Dried whole, then sliced to serve
Texture: Firm and chewy, slight softness inside
Typical meats: Most commonly beef or game

Note

Vinegar and salt can contribute to preservation when used in an appropriate formulation, but a cure is not proof that harmful bacteria have been eliminated, and it never replaces a tested recipe. Marinate in brown or cider vinegar, or simply rub or rinse the meat in it if you would rather skip a long soak. Salt also draws out moisture and enhances flavor.

Muscle jerky vs ground jerky

Muscle jerky compared with ground jerky
	Muscle jerky	Ground jerky
Made from	Lean whole-muscle cuts, trimmed of fat	Lean ground meat
Preparation	Sliced into thin uniform strips, then marinated or seasoned	Blended with spices, then extruded with a jerky gun
Texture control	With the grain is chewier; against the grain is more tender	Consistently tender — easier to chew, better for dental issues
Typical cuts	Top round, eye of round, flank steak	Any lean ground meat — a good use for trim
Temperature & time	130–140 °F drying stage for beef*, for several hours, depending on thickness	130–140 °F drying stage for beef*, for several hours, depending on strip thickness
Best for	Classic chew and a longer shelf life from lean, trimmed cuts	Uniform strips, softer bite, using up ground meat economically

*Drying-stage temperatures describe drying for texture. They are not a complete food-safety process on their own. See the food-safety section.

Read the full section on jerky and biltong →

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 flavor profiles. Both muscle and ground jerky provide unique textures and flavors, and experimenting with different meats, marinades, and seasonings can result in a wide variety of delicious and satisfying jerky products.

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 flavor 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 flavorings 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, with around 130–140 °F a common starting range for beef, for several hours, depending on the thickness of the slices 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 flavorful 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 around 130–140 °F for several hours, again depending on strip thickness and the target 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.

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 BenchFoods can successfully create delicious biltong by drying at 77 °F (25 °C). We have a dehydrator that’s made specifically for biltong too, they allow 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 flavor and can result in a chewier consistency at the end. Curing the meat in brown or cider vinegar is a traditional step that contributes to preservation, but it does not replace a tested recipe. 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, salt is essential — it draws out moisture, enhances flavor and contributes to preservation. Combined with a small amount of black pepper and toasted cilantro seeds, which gives biltong its distinct flavor, you’ve got a perfect rub seasoning for the meat. If you want to switch it up and create a spicier version of biltong, chili flakes, garlic, and paprika are also a great combination.

For biltong, place the meat in the dehydrator at 77 °F (25 °C). 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, while 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 flavorful snack, appetizer, or as a delicious addition to a cheese or charcuterie board.

What else you can make

Jerky and biltong are the headline products, but the same machine handles dried sausage, nutrient-dense offal, pork crackling and the cubed meat that goes into trail food and meal bases.

Dried sausages

Twiggy sticks and dried sausage — ground lean meat, seasoned, stuffed into casings and hung in the cabinet.

Temp: 130–140 °F for several hours
Internal: USDA guide: 160 °F pork & game, 165 °F poultry
Casings: Natural or synthetic, no air pockets

Offal & pet treats

Liver, heart and kidney are nutrient-dense and cheap. Butchers use the same off-cuts as an extra revenue line.

Temp: 130–140 °F for several hours
Prep: Trim fat, slice thin and even
Cost: ~$8/kg liver vs ~$40+ ready-made

Pork rinds & crackling

Dehydrating before frying is what makes rinds puff light and crisp instead of curling or cooking unevenly.

Dry: ~130 °F until brittle
Fry: ~375 °F, seconds only
Prep: Trim fat, cut small and uniform

Trail food & meal bases

Cube rather than slice, and dried meat becomes the protein in trail mixes, camping meals, stews, curries and grain bowls.

Cut: Cubes or chunks, uniform per batch
Use: Rehydrate into soups, stews, stir-fries
Pairs with: Nuts, seeds and dried fruit

Read the full sections on sausages, offal, pet treats and pork rinds →

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 flavor 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 flavorings 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 flavor.

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.

Internal temperatures should be monitored with a food thermometer. USDA recommends heating meat to 160 °F and poultry to 165 °F before dehydrating; that is USDA’s food-safety recommendation, and commercial producers should follow a process validated for their 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 customize the flavor 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 flavorful options for dehydrated meat products. These meats, which include liver, heart, kidney, and more, are often overlooked in favor 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 flavors.

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 130–140 °F for several hours, depending on the thickness of the meat and the desired level of dryness. As with other meat products, check internal temperature with a food thermometer; USDA’s recommendation is 160 °F for meat and 165 °F for poultry.

Dehydrating offal and organ meats offers a unique opportunity for culinary creativity and experimentation with diverse flavors 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 flavor.

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 minimize 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, flavors, 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, while 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 while also controlling the quality of the ingredients and ensuring the treats are free of additives and preservatives.

Butchers can also capitalize 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 utilize 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.

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 130 °F) 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 375 °F. 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.

How to dehydrate meat

Six steps, whatever the animal. How you cut depends on how you plan to use it — thin slices for jerky, cubes or chunks for cooking — but everything in a batch must be cut the same way for even drying.

01
Choose and trim a lean cut

Select lean cuts and trim away visible fat. Fat turns rancid in storage, so the leaner the cut, the longer the finished product keeps. Offal should have connective tissue removed as well; liver benefits from a soak in milk or water to soften strong flavors.
- Lean cuts only
- Trim all visible fat
- Fresh, reputable source
02
Slice to uniform thickness

For jerky, slice thinly — approximately ¼ inch. For cooking and recipes, cut cubes or chunks instead. Either way, keep every piece in a batch the same size so they finish at the same time. Slicing with the grain gives a chewier result; against the grain is more tender.
- ¼ inch for jerky
- Uniform within the batch
- Freeze first for easier slicing
03
Marinate or apply a dry rub

Optional, but this is where the flavor comes from. Marinate slices for several hours or overnight, or coat them in a dry rub. Classics work well: red wine, garlic, rosemary and pepper for livestock; juniper, thyme and bay for game; sage, tarragon and paprika for poultry.
- Several hours or overnight
- Marinade or dry rub
04
Load the trays with air gaps

Lay strips on the trays so they are not touching or overlapping. Airflow around every surface is what makes drying even — overlapped pieces hold moisture and are the usual cause of a batch that spoils in storage.
- No touching or overlapping
- Sausages hang, strips lie flat
05
Set the drying stage and check the meat’s temperature

For thin beef strips, 130–140 °F is a starting range for the drying stage. It is not a complete food-safety process on its own: follow your tested recipe’s pathogen-control instructions, and where a process uses a heating stage, confirm the meat’s internal temperature with a suitable food thermometer. A chamber setting is not the same as the meat’s internal temperature. See the food-safety section.
- 130–140 °F beef drying start
- Check internal temperature
- Follow your tested recipe
06
Test, cool and seal

Jerky feels ready when it is firm, dry to the touch and pliable without breaking, but texture is a quality check, not proof of safety or shelf stability. If it feels moist or tears easily, it needs more time. Cool fully, store it as your tested recipe directs and mark it with the date.
- Firm, dry, pliable
- Cool before sealing
- Label with the date

Prep differences by meat type

Livestock

Select lean cuts and trim visible fat, as fat can turn rancid in storage. Slice to approximately ¼ inch. Marinate for several hours or overnight — red wine, garlic, rosemary or pepper are excellent.

Wild & game

Treat as livestock, but take extra care that the meat comes from a healthy source and is free of parasites or disease. Marinating is strongly recommended — juniper, thyme or bay leaves complement game flavors.

Poultry

Ensure the meat is fresh and free from spoilage. Remove skin, bones and excess fat, then slice into thin strips or small cubes. Sage, tarragon and paprika are common seasonings.

Read the full pre-treatment & preparation section →

When preparing meat for dehydration, you’ll often find guidance suggesting a heating stage before drying. In the United States, USDA recommends heating meat to 160 °F and poultry to 165 °F before dehydrating; this is USDA’s food-safety recommendation for home jerky. Inspection and HACCP requirements apply to meat sold commercially. See the food-safety section.

At BenchFoods, our machines are built from high-quality 304 food-grade stainless steel, making them ideal for dehydrating meat and other produce. BenchFoods models with temperature settings up to 194 °F offer scope for a heating stage as well as drying. A chamber setting is not the same as the meat’s internal temperature, and it does not by itself demonstrate an effective treatment.

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.

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 flavor.

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 flavors.

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 and dry rubs

The options are endless. Whether it be a combination of herbs and spices or a sweet marinade, the table below sets out what works with each family of meat.

Marinades, rubs, herbs, sweeteners and smoke for each meat family
Flavor type	Livestock	Wild & game	Poultry
Marinades	Soy, Worcestershire, teriyaki, barbecue or hot sauce with oil, vinegar or citrus juice. Add garlic, onion or ginger as desired.	Red wine, balsamic or apple cider vinegar bases complement rich game. Add garlic, juniper berries or mustard for extra zing.	Lemon or lime juice, olive oil, garlic and herbs for a fresh, zesty marinade — or soy, sesame oil, ginger and garlic.
Dry rubs	Chili powder, cumin, paprika, garlic powder, onion powder and black pepper. Adjust proportions for a custom blend.	Chili powder, cumin, garlic powder, onion powder, black pepper and salt enhance the natural flavors of game.	Smoked paprika, garlic powder, onion powder, cayenne, black pepper and salt for a well-rounded rub.
Herbs & spices	Rosemary, thyme, oregano, cumin or coriander add depth of flavor.	Sage, rosemary, thyme or bay leaves add complexity and balance.	Tarragon, dill, parsley, basil or coriander add brightness and freshness.
Sweeteners	A small amount of brown sugar, honey or maple syrup in the marinade or rub.	Fruit preserves such as cranberry or cherry for a sweet and savory twist.	Honey, agave nectar or maple syrup pair well with poultry.
Smoke	Smoking during dehydration adds a smoky flavor that complements the natural taste of beef.	—	—

Mix and match ingredients, adjust proportions and explore new combinations to create unique flavors that suit your preferences. For dry rubs, see our guide on making your own dehydrated powders.

Salt, sugar and acidity can contribute to preservation when used in an appropriate formulation. An ordinary marinade should not be assumed to kill harmful bacteria or make raw meat safe. Its contribution depends on the recipe and the overall process. [4]

Meat drying time chart

Times and temperatures below are starting points for a ¼ inch jerky cut. Drying temperature is not a complete food-safety process, and drying time varies with thickness, marinade, tray loading and operating conditions. Thinner slices dry faster than chunks.

Drying time and temperature for each meat
Meat	Category	Drying time	Drying temp	Notes
Beef	Livestock	8–10 hours	130–140 °F*	The most popular jerky meat — topside, eye of round and flank.
Pork	Livestock	8–10 hours	130–140 °F	Trim hard; fattier cuts like shoulder and belly shorten shelf life.
Lamb	Livestock	8–10 hours	130–140 °F	Leg is the lean choice; shoulder gives a richer, moister result.
Deer (venison)	Wild & game	4–8 hours	130–140 °F	Very lean — works as both muscle and ground jerky.
Elk	Wild & game	4–8 hours	130–140 °F	Lean venison-type meat; treat like venison.
Moose	Wild & game	4–8 hours	130–140 °F	Lean and low in fat; treat like elk.
Boar	Wild & game	4–8 hours	130–140 °F	Loin for jerky, shoulder for chewy snacks and long-lasting pet chews.
Bison	Wild & game	4–8 hours	130–140 °F	Lean and high in iron; treat like venison.
Chicken	Poultry	8–10 hours	130–140 °F	Remove skin, bones and fat first. Feet and necks make pet treats.
Quail	Poultry	3–6 hours	130–140 °F	Small bird, fastest on the chart. Low-allergen pet treat option.
Turkey	Poultry	8–10 hours	130–140 °F	Leaner than chicken and yields more meat per bird.
Pheasant	Poultry	4–8 hours	130–140 °F	Breast dries best; leg meat carries tougher tendons.
Ostrich	Poultry	4–8 hours	130–140 °F	Dark, lean red meat despite being a bird.

How to tell

This is a general guideline — monitor progress and check periodically. Your jerky feels ready when it is firm, dry to the touch, and pliable without breaking. If it feels moist or tears easily, give it more time. Texture is a quality check; it does not confirm that pathogens have been controlled or that the jerky is suitable for room-temperature storage.

*Food-safety recommendation: USDA recommends heating meat to 160 °F (71.1 °C) and poultry to 165 °F (73.9 °C) before dehydrating, then drying at a constant 130 to 140 °F. [1] A chamber-temperature setting is not the same as the meat’s internal temperature. See the food-safety section above.

How to store dehydrated meat

Storage decides how long your work lasts. How you plan to use the meat determines the method, and the method determines the shelf life. Shelf life always varies with fat content, storage conditions and local humidity — leaner cuts last longer.

The keeping times below are general guides. USDA gives 1 to 2 months for home-dried jerky and 12 months for commercially packaged jerky. [2] The National Center for Home Food Preservation advises that properly dried jerky keeps about two weeks at room temperature in a sealed container, and that refrigerating or freezing gives the best results. [5] Follow the storage instructions and keeping time for your recipe. Appearance, bend tests and dryness alone do not establish shelf stability.

Storage methods compared by shelf life
Method	Shelf life	Best for	Requirements
Airtight container	1–2 months	Meat you will eat within a few weeks	Cool, dark, dry place away from sunlight and heat; completely sealed; label with the date
Vacuum-sealed bag	Several months	Batch production, gifting, bulk buys	Complete seal, minimal oxygen, cool dark storage
Vacuum-sealed + oxygen absorber in a Mylar bag	Long-term	The most reliable option for stockpiling	Oxygen absorber inside; Mylar sealed fully
Sealed bags in the freezer	Years to decades	Bulk production and stockpiling jerky	Sealed before freezing; ideal for maximum preservation
Glass jars, ceramic crocks or metal tins	Daily access	Ready-to-eat portions in the kitchen	Keep the bulk supply sealed separately in a pantry or freezer

Critical — when to discard

Always inspect dehydrated meat before eating. If you notice any off odors, mold or changes in appearance, discard it immediately. This may indicate the meat was not fully dried, or that it was improperly sealed during storage.

Practical storage habits

Mark every container with the date of dehydration so you can track freshness.
Keep smaller ready-to-eat portions accessible; keep bulk supplies sealed away.
Store leaner cuts for longer — fat is what turns rancid.
Minimise exposure to oxygen, light and moisture at every stage.
Cool the meat completely before it goes into a sealed container.

Read the full storage section →

Storing dehydrated meat correctly is essential to maintaining its quality, taste, and safety. Proper storage not only preserves flavor 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 minimizing 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 made from a tested recipe may last for 1–2 months at room temperature when stored in airtight containers, provided the recipe and process support room-temperature storage. 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 odors, mold, 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 American 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.

Dehydrated meat FAQs

The questions we get asked most often about drying meat safely at home and in production.

All BenchFoods FAQs →

Do I need to cook meat before dehydrating it?

USDA recommends heating meat to 160 °F and poultry to 165 °F before dehydrating, confirmed with a food thermometer. [1] If you use your dehydrator’s higher settings for that heating stage, check the meat’s internal temperature rather than relying on the chamber setting.

What temperature should I use to dry beef jerky?

USDA recommends a constant 130 to 140 °F during the drying process, after the meat has been heated to 160 °F. [1] That is a drying temperature, not a substitute for the heating step.

Is homemade beef jerky safe to eat?

It can be, when it is made from a tested recipe. Drying raw meat does not automatically eliminate harmful bacteria, so follow your recipe’s pathogen-control instructions and check the meat’s internal temperature with a suitable food thermometer rather than relying on the chamber setting. [1]

Is a heat step legally required when making jerky at home?

USDA publishes its 160 °F (meat) and 165 °F (poultry) heating step as a food-safety recommendation for home jerky. [1] Federal inspection requirements apply to meat sold commercially. [3] Rules for selling food made at home differ by state, so check with your state authority.

Does a sugary or salty marinade make the meat safe?

It should not be assumed to. USDA states that marinating doesn’t make raw meat safe, and these ingredients can contribute to preservation but are not proof that harmful bacteria have been eliminated. [2]

What changes if I want to sell my jerky?

Meat sold commercially must be inspected and passed under federal law, and official establishments must run a HACCP-based system. [3] State and local rules, including cottage-food laws, also apply. Consult FSIS and your state or local food authority before starting.

Which guidance applies in the United States?

For home jerky, USDA FSIS guidance is the main reference. [1] For selling meat products, start with FSIS and your state or local food authority. [3] Guidance from other countries is not US law.

What’s the difference between jerky and biltong?

Jerky is dehydrated at higher heat over several hours. Biltong is air-dried at 77 °F (25 °C), cured in vinegar first, and takes around 72 hours to dry.

How long does it take to dehydrate meat?

At a ¼ inch cut, beef, pork, and lamb take 8–10 hours, chicken 8–10 hours, most game meats 4–8 hours, and quail 3–6 hours.

How long does dehydrated meat last?

It depends on your recipe and process. USDA gives 1 to 2 months for home-dried jerky and 12 months for commercially packaged jerky. [2] If a tested recipe does not support room-temperature storage, keep it refrigerated or freeze it. Appearance and dryness alone do not establish shelf stability.

What thickness should I slice meat for jerky?

Around ¼ inch, sliced uniformly so every piece dries at the same rate.

Can I use offal and off-cuts for pet treats?

Yes, liver, heart, and kidney dehydrate well and are nutrient-dense — a low-cost way to make treats and reduce waste from cuts that would otherwise be discarded.

What’s the best way to know if jerky is fully dried?

It should be firm, dry to the touch, and pliable without breaking. If it feels moist or tears easily, it needs more time.

References

Serious about dehydrating

Machines built for meat, not adapted for it

304 food-grade stainless steel throughout, models with temperature settings up to 194 °F that can run a heating stage as well as drying, and an ambient fans-only mode for biltong. From a 10-tray domestic unit to a 10-trolley industrial line.

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Dehydrated Meats: How to Dehydrate Meat Safely

Why dehydrate meat?

Longer shelf life

Light and compact

Ready to eat

Less waste

Concentrated flavor

Better value, no additives

Food safety: home preparation and commercial production

Making jerky at home

Using your dehydrator for a heating stage

Producing jerky commercially

What about marinades?

The best meats to dehydrate

Livestock

Beef (cow)

Lamb (sheep)

Pork (pig)

Wild & game meat

Venison (deer)

Wild boar

Bison

Other American game

Poultry

Chicken

Quail

Turkey

Pheasant

Which dehydrator do you need for meat?

1 Zone / 10 Tray / 0.6 m²

1 Zone / 16 Tray — Biltong Bundle

2 Zone / 28 Tray / 11.90 m²

Jerky vs biltong

Jerky

Biltong

Built for the 72-hour ambient dry

Muscle jerky vs ground jerky

Jerky

Muscle jerky

Ground jerky

Biltong

What else you can make

Dried sausages

Offal & pet treats

Pork rinds & crackling

Trail food & meal bases

Sausages

Offal and organ meats

Offal & off-cuts for pet treats

Pork rinds

How to dehydrate meat

Choose and trim a lean cut

Slice to uniform thickness

Marinate or apply a dry rub

Load the trays with air gaps

Set the drying stage and check the meat’s temperature

Test, cool and seal

Prep differences by meat type

Marinades and dry rubs

Meat drying time chart

How to store dehydrated meat

Practical storage habits

Dehydrated meat FAQs

References

Machines built for meat, not adapted for it

More dehydrating guides

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