Whether it is seasoned with salt or liquid marinades, dried meat is not only delicious, but also easy to store, increases shelf life and reduces growth of harmful bacteria.
Using an oven is the most efficient method of drying small quantities of meat. The appliance is able to control the temperature and dryness compared to other methods.
Fatty meat usually does not dry well in the oven, and it tends to go rancid in storage. Therefore, specific steps and techniques must be followed to successfully dehydrate meat in the oven.
How do you dehydrate meat in the oven? Prior to dehydrating meat in the oven, pre-cook or boil the meat to prevent from hardening on the outside and release excess moisture from the inside. Additionally, cooking the meat beforehand will kill pathogens and mitigate health risks during consumption.
After cooking the meat, marinate or season if desired. Prepare the oven by wrapping a tray with aluminum foil, and place on the bottom rack to catch any drips.
Preheat the oven to 160 degrees Fahrenheit or 71 degrees Celsius. Arrange the meat directly on the rack with 1 to 2 inches apart to encourage even drying.
Lower the temperature to 140 degrees Fahrenheit or 60 degrees Celsius to fully dry for 4 to 12 hours. Every half an hour, check the meat to look and feel the dryness.
Remove the pieces meat from the oven as they become done, and allow to completely cool down before storing in an airtight container.
Compared to a dehydrator or smoker, conventional ovens use electricity or natural gas to dry the meat. The appliance allows for better control over the humidity and temperature in the immediate environment for each type of meat.
However, over-drying the meat is the most common problem when using the oven. As a result, it can become extremely brittle and hard to eat.
Answered below are frequently asked questions about how to dehydrate meat in the oven. This article lists the steps, drying time and proper temperature to avoid inedible meat.
What is the best way to dehydrate meat?
There are many ways to dehydrate meat including smoker, solar energy, and campfire. However, oven is the best way to dehydrate meat.
Modern ovens have a fan or convection mode that helps to circulate air and dry more evenly. Whereas, older models lack the air circulation with no extra feature to solve the issue.
Therefore, most recipes suggest to keep the oven door open one to two inches and place a fan near the opening to direct airflow while dehydrating meat in the oven.
How do you dehydrate meat without a dehydrator?
Without a dehydrator, you will need a bit of creativity to dehydrate meat. Drying in the oven is the most efficient, safest and easiest method.
In order to dehydrate meat in the oven, choose lean meat and trim off all excess fat. Fatty meat does not dehydrate well in the oven, and will most likely spoil during storage.
Slice the meat between ⅛” to ¼” thickness. Try freeze or partially freeze the meat before cutting, this makes it much easier to precisely slice to even thickness.
Make a marinade based on personal preference to add unique flavor, and marinate the sliced meat for 4 to 12 hours.
Preheat the oven to 170 degrees Fahrenheit or 76 degrees Celsius.
Line the strips of meat on a cooking rack on top of a baking sheet. If a rack is not available, place the meat directly on the top oven rack with an aluminum foil wrapped baking sheet on the bottom rack.
Dry the meat for 4 to 6 hours, but the dehydration time will vary depending on the temperature of the oven, thickness of meat slices and desired chewiness.
How long does it take to dry beef jerky in oven?
It usually takes about 4 to 6 hours to dry beef jerky in the oven depending on the thickness, type, and marinade.
Furthermore, personal preference comes to play as some people like it chewy and less dried than others.
Dehydrating meat is cost effective compared to prepared jerky, and helps preserve meat for longer in fridge or freezer. Ensure to check the jerky is dry enough by bending because it will spoil quickly if not fully dehydrated before storing.
Dry jerky does not break in half, but should crack a little. Most likely will exhibit a flexible form that bends back on itself without snapping.
Other features to look for in dried jerky is it should display a leathery texture with chewy taste, and not crumbly.
What temperature do you dehydrate meat in the oven?
In general, meat fully dehydrates at 130 to 140 degrees Fahrenheit or 55 to 60 degrees Celsius. But this dehydrating temperature may vary based on the type meat and thickness of how it is prepared.
For optimal experience, prepare the meat by thoroughly cooking beforehand to prevent food borne bacteria, and slice into ⅛” thickness to shorten the drying time. With meat slices less than ¼” and excess fat removed, it takes between 4 to 12 hours for meat to dry fully in the oven.
In addition, leaving oven door about 1 to 2 inches allow the moisture to escape. Setting an electric heater facing toward the oven door helps to redirect the heat to maintain the temperature while dehydrating the meat.
Tips to dehydrate meat in the oven
Drying meat in the oven is the best alternative route to take instead of using a dehydrator. Follow the proper directions concerning temperature, preparation, and drying time, then making jerky in the oven is easy.
To help you successfully dehydrate meat in the oven, here are some useful tips to consider:
- Preheat the oven at 130 to 140 degrees Fahrenheit, or 55 to 60 degrees Celsius.
- Always wash your hands throughout the process, especially when handling raw meat.
- Pre-cook the meat prior to dehydrating in the oven.
- Quickly freeze the cooked meat to make it easier to slice into ⅛” thickness.
- Place aluminum foil on the bottom to catch any drips.
- Space meat strips 1 to 2” apart each other for even airflow while drying.
- Keep the oven door open to release the excess moisture.
- Use a fan to circulate the hot air around the oven.
- Rotate the meat on the rack to prevent burning or uneven drying due to hot spots in the oven.
Dehydrating Meat in Oven: Conclusion
Dehydrating meat in the oven is the perfect alternative way to get the job done compared to using a dehydrator.
In order to dry meat in the oven, cook the meat thoroughly to limit any hardening and release the moisture from inside. In addition, cooking eliminates food poisoning and minimizes potential health risks when meat is not dried enough.
Lightly freeze the meat to make it easier to slice. And per recipe and personal preference, marinate or season the meat as desired.
Start by preheating the oven, and lower the temperature to 140 degrees Fahrenheit or 60 degrees Celsius. Place an aluminum foil wrapped cooking tray at the bottom rack inside the oven to catch any drippings.
Place the meat slices directly on the oven rack above the foil wrapped tray.
Give the meat pieces enough space around for maximum airflow and even drying.
For better results, keep the oven door slightly open to release extra moisture and place a fan to direct heat inside the oven to retain the low temperature.
Before storing in an airtight container, completely cool down the jerky in a low humidity environment. Drying meat in the oven may take a slightly longer time, use more energy, and require additional supervision, but it is worth the effort.