dehydrating beef, and venison

[momof23goats]

making sure to avoid as much fat as possible, select tender roasting cut, trim off any fat, steam braise, or simmer the meat in a small amount of water for about 2 hours, or process in a pressure cooker for about 35 minutes, or until cone. after removing from the heat, drain and cover it to prevent a crust from forming.
CHILL OVER NIGHT. in the fridge.

to aid in dehydrating, cut the meat into 1/2 inch cubes, of relatively uniform size.
spreading the pieces sparingly over the dehydrator trays, and dry[approximately 6 hours] at 145 degrees, stir the cubes periodically, now deduce the heat to 130 degrees, and dry until the cubes are hard.
TO determine if the meat is thoroughly dry, cool a cube and try to cut it through the middle. IF no moisture remains in the center then the cube will be difficult to cut.
to use dehydrated cooked beef or venison, pour one cup of boiling water over one cup of meat cubes, and soak for 3 to 4 hours.

[maddymae]

bump. thanks for all the info on dehy meat. MM

[stringbean]

I don't cook my beef before drying.

I just slice it really thin (after removing most of the fat and/or gristle)

Marinate it overnight.

Put in dehydrator at 145 til dry (usually 8-12 hours).