What precautions should be taken when dehydrating and using meat? Is it safe? And how do I rehydrate it?

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There are several safe ways of drying meat for use in the backcountry. Whichever way you choose, seal the dried meat in a plastic bag or a glass jar and store in a cool, dry area; placing the meat in a refrigerator or freezer will extend its shelf life.

Note: Instructions below are given for those folks who have a dehydrator at home. If you don't, then you can use your oven to the same effect. Here's how: Place the meat on a nonstick cookie sheet (do not use window-screen wire mesh, which may be chemically treated). Set the oven on"warm" and use an oven thermometer (available at your supermarket) to monitor the temperature; adjust as necessary. Leave the door slightly ajar.

Beef jerky
Buy lean meat and trim all fat. Rinse under running water to remove surface bacteria. Partially freeze (makes it easier to slice). Slice into 3/8- to <-inch-thick strips. Marinate 12 to 24 hours. Drain liquid and pat strips dry. Place on racks in a dehydrator or nonstick cookie tray in an oven. Dry at 145 degrees until somewhat brittle.

Ground beef
Buy lean ground beef, cook thoroughly in a skillet (optional: add herbs for flavor or flour so meat will rehydrate with gravy), and drain off all fat. Crumble into small pieces and dry at 140 degrees until brittle.

Machaca
Buy beef, simmer in water until meat falls apart, cool, remove as much fat as possible, pull meat apart into thin flakes, and dry at 140 degrees until meat is brittle.

Chicken and turkey
As with machaca, simmer chicken and turkey until thoroughly cooked, flake, remove fat, and dry. NEVER DRY UNCOOKED POULTRY, because it may contain salmonella.

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