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Hunting and using dehydrators to store large amounts of meat

Hunting and using dehydrators to store large amounts of meat


  • Dehydrating meat is a great way to preserve and store it for up to six months safely.
  • Simply dehydrating meat without any preparation won’t kill bacteria. You need to heat the meat to 160 degrees Fahrenheit (70 degrees Celsius) before dehydration. 
  • You can heat meat by boiling or roasting it, and you can add a marinade to flavor before dehydration.  
  • Store dehydrated meats in an airtight jar, container or vacuum-sealed container for up to two weeks in a cool, dark area. After this time, store dehydrated meat in a refrigerator or freezer for up to six months.  
  • Placing dates on your storage containers is a good way to remember when the meat was prepared and dehydrated.
  • There is a range of cooking options available to prepare meals with dehydrated meats.

If you’re a meat-eater, hunting can be a good way to obtain your own sources of meat. It can also be an opportunity for connection if you go hunting with like-minded people. Like any food source, wastage can be a problem if you obtain a large amount of meat on a hunting expedition. To minimize the risk of wasting what you catch while making the meat safe to eat over long periods, there are a few steps you can take to prepare, treat and store different meats. Whether you’re hunting as a recreational pastime or you’re looking to make sure you have the foods you enjoy available at all times in the event of food shortages, dehydration is a great way to preserve and store meat for up to six months safely.

Many people have opted to source food that’s local and as untouched as possible in recent years. Some people like getting their produce from farmers markets or growing their own fruits and vegetables. Hunting can take a similar approach, allowing you to source your meat from what’s available in your area. This article provides a guide to making the most of your hunting efforts by safely dehydrating and storing meat, so you always have your desired ingredients on hand for snacking or cooking.

What types of meat can you find when hunting?

The types of meat that you can find when you’re hunting will depend on where you are in the world. Common types of animals you may encounter when you’re hunting include rabbits, upland birds, waterfowl such as ducks and geese, fish and seafood, and if you’re a fan of Joe Rogan’s podcast, you probably know this one — deer, elk and cervids. You also need to make sure you know what species are protected in your region so you’re not contributing to endangering protected animals. It’s important to make sure you only catch what you know you can consume to reduce waste. Knowing how to correctly prepare and preserve the meat you catch while hunting can further reduce waste while making sure you always have the foods you like available at all times.

Preparing meat for dehydration

Bacteria, mould and yeast need moisture to grow and multiply, which is why foods require preparation such as dehydration for long-term storage. It’s important that you keep all preparation, cooking and storage surfaces clean and dry throughout the process, and always wash your hands after handling raw meat.

As the term suggests, dehydrating meat removes water content. The good thing about dehydrating meat is that it prepares it for longer term storage without impacting its nutritional content. It’s important to remember that dehydrating meat will only heat it to 140 degrees Fahrenheit (60 degrees Celsius). This temperature doesn’t cook the meat or thoroughly kill all bacteria, so you need to take some extra preparation steps to make sure the meat is safe to eat. 

To prepare the meat, cut it into portions based on your storage and cooking needs. This may include larger pieces of meat for hearty meals such as soups and stews that require chunky pieces of meat. For other meals such as curries and stir fries, you may opt to cut the meat into uniform-sized pieces. If you’re making jerky, make sure you thinly slice the meat prior to dehydration. Once the meat is portioned and cut, you can roast or boil it in a marinade and heat it to 160 degrees Fahrenheit (70 degrees Celsius) before dehydration. You could also cook the meat in the oven to 160 degrees Fahrenheit (70 degrees Celsius) — hot enough to kill bacteria but not so hot it starts to cook the meat. These methods kill harmful bacteria that aren’t killed in the dehydration process. Common marinades and seasoning ingredients include condiments such as soy sauce or worcestershire sauce and herbs and spices including salt and pepper, garlic powder, onion powder, paprika and hickory smoke. 

Pork also needs to be pre-treated to kill trichinella (the parasite that causes trichinosis). To kill trichinella, cut the meat into pieces less than 6 inches thick and freeze it at 0 degrees Fahrenheit (-18 degrees Celsius) for 30 days. 

How to dehydrate meat

Once you’ve completed the preparation steps outlined above, your meat is ready to be dehydrated. Make sure you dehydrate meats that require similar temperatures and dehydration times in the same batches. You’ll also need to make sure the pieces in each batch are as close to uniform sizes as possible. To make this easy, consider batching meats that you’ll use for similar dishes such as the meats you’ll use for stews and soups, meat for stir-fries and curries, and meat for snacking such as jerkies. The temperatures and dehydration times will vary based on the machine you use and the type of meat that you’re preserving. The table below provides a guide.

Food Temperature (℉) Temperature (℃) Dehydration time (approximate)
Pre-cooked meats 145° 63° 4 to 6 hours
Meat 160° 71° 8 to 10 hours
Seafood 145° 63° 12 hours
Poultry 165° 74° 8 hours
Meat and poultry jerky 160° 71° 4 to 6 hours
Fish jerky 160° 71° 12 to 14 hours

Once the meat is dehydrated, you can store it in clean, dry containers, but you need to allow some rest time first. Rest time is the period where meat needs to remain at its highest dehydration temperature once removed from the machine. Over this time, the meat will remain at the highest temperature or increase slightly, which helps to ensure harmful bacteria is killed. The rest time required for most meats is around three minutes.

Making pet food with dehydrated meat

Dehydrating meat doesn’t have to be for your meals only. You can make hearty pet treats and meals for your furry friends by following the same process outlined above and keeping some aside for your pets. What you create will depend on the meat you have available and your pet’s preferences, but options such as jerkies and chewy treats are perfect for larger dogs.

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How do you store dehydrated meat?

Dehydrated meat is best stored in an airtight container or jar that is free of moisture. Vacuum packing the meat once dehydrated is another way to ensure dehydrated meats are kept dry and safe. Once packaged in a container, jar or vacuum sealed bag, the meat should be stored in a cool, dark area such as your pantry. If you store the meat in your kitchen pantry, make sure it’s not too close to your oven or stove where the risk of the meat heating and becoming unsafe to eat rises. Dehydrated meats can be kept in an unrefrigerated place for up to two weeks. After two weeks, the National Center for Home Food Preservation recommends placing the dehydrated meat in a freezer or refrigerator for no more than six months. As you prepare the meat for storage, it’s a good idea to label each container with the date of dehydration so you know how long it can be stored in a cool, dark area and how long it can be refrigerated or frozen before it’s no longer safe to eat.

How to rehydrate meat for cooking

There are three main methods you can use to rehydrate your meat and cook it — soak and simmer; soak, simmer and set; or boil in bag. Here’s a brief outline of each method:

  • The soak and simmer method involves putting the meat into a pot of water and letting it soak. Once the meat has absorbed some water, you can simmer it until it’s cooked.
  • Soak, simmer and set takes longer but doesn’t use as much water or power. With this method, you let the meat soak in some water before bringing it to a rapid boil, simmering for a few minutes and then turning off the heat. You can then set the ingredients aside for about ten minutes to let the food fully rehydrate and cook. 
  • The boil in a bag method allows you to, as the name suggests, cook your food in a heat-proof bag. This option is good for cooking food on the go or if you’re on an outdoor adventure with limited or no access to food. To cook food using the boil in a bag method, add boiling water to a bag and let it rest for 15 to 20 minutes.

You’ll likely have other elements to add to your meal apart from meat, so make sure you adjust the water, cooking temperature and time to thoroughly cook all elements of your dish.

Cooking with dehydrated meat

The options for cooking with dehydrated meats are endless. Like the dehydration process where heat and dryness are key, water, heat and time are the key factors in rehydrating and cooking with dehydrate foods. With your dehydrated meats, you may opt to eat some ingredients on their own as a snack if you make jerky or biltong, or you could cook meals using your dehydrated meats. Think of it like the dehydrated foods available for people who go on extended outdoor expeditions where there is limited or no access to food. It’s best if you have a general idea of how you want to use the ingredients throughout the dehydration process so you can portion and prepare the meat accordingly. Meals that are easy to prepare with dehydrated meats include risottos, pasta dishes, casseroles, soups and stews, curries, and chilli con carne.

In the event of food shortages or times where you don’t have quick access to a range of foods, you may grow tired of similarly prepared meals such as those listed above. To mix things up, consider homemaking other elements such as bread so you can make meals such as burgers and wraps with your dehydrated meats. Making staples such as bread are also a great accompaniment to soups and stews.

Make your hunting efforts last by safely storing meats using a dehydrator

Getting out and about on a hunting adventure takes time, effort and planning in the lead-up and on the day of your expedition. Using a commercial-grade dehydrator for the meat you catch can help you make sure your efforts don’t go to waste. With some preparation and understanding of how to dehydrate different types of meat, you can safely store large amounts of meat in your home for many months to come. Enjoy your dehydrated meats as a snack if you make jerky or biltong, or prepare, dehydrate and store meats ready for use in meals so you always have healthy ingredients on hand.

Click here to explore our range of commercial-grade dehydrators that make dehydrating meat a breeze. 

All data is based on information publicly available at the time of publication. 

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Nicola Smith

Nicola is the owner of NS Consulting, a corporate communications and copywriting consultancy that works with businesses experiencing exciting periods of growth and change. Her clients value her calm, measured and analytical approach along with a safe pair of hands to deliver a range of communications strategy projects. When Nicola isn’t typing at her computer, you’ll find her reading, writing, or at the beach.