Freeze Drying Meat Safely

Meat can freeze dry well, but it must be handled safely. The key rule is: cook meat fully before drying. Freeze drying does not reliably kill pathogens. After cooking, remove excess fat when possible. Fat does not freeze dry and can go rancid over time. Lean meats usually store better. Cut or shred cooked meat into small pieces for even drying. Spread meat in a single layer and avoid clumps. At the end of the cycle, confirm dryness with a break test. Then package immediately in moisture- and oxygen-protective packaging.