Preparation for Dehydrating Your Cooked Meats
Your meat is already cooked, so that's one step saved – so no further
preparation is necessary.
The best meats to use are choice cuts – the
tender cuts – so they won't be chewy or tough. The less fat on the
meat, the better as it's the fat in meat that causes the meat to go
Dehydrated meats are perfect to use in stews, soups, or in a Beef
Stroganoff for example. Make sure the meat pieces are SMALL so they
re-hydrate more evenly.
Vacuum sealed dehydrated cooked meats can last up to 2 to 3 weeks
at room temperature.