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Discussion Starter #1
Greetings,

I am beginning to get interested in food dehydrator. There are a few threads, but I woudl like to get advices and "tricks of the trade".

-If I use it to dehydrate meat, do I have to cook the meat before? If not, can I eat it raw after dehydrated, after rehydrated?

Any advice?

Thank you
 

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The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 °F and poultry to 165 °F — temperatures at which bacteria are destroyed — before it dries. After drying, bacteria become much more heat resistant.
 

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Gone Fishin'
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There is an amazing thread somewhere on here about food dehydtration and tips. search if your friend.
 

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Sic semper tyrannis
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745 Posts
Mostly you precook meat because animal fat will turn rancid after a few days.

There is an episode of good eats that talks about dehydrating. He made jerky using furnace filters, a box fan on high speed and some bungee cords. I don't remember if he cooked the meat in that one. If the meat is very lean, you probably don't have to.
 
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