DRIED mEATS
INTRODUCTION Drying, smoking, and curing (salting) meat to preserve it for longer storage has been in practice for many hundreds of years. Drying, or dehydrating, can be done for the sole purpose of extending the meat for storage, but it is also one of the processing steps for the manufacturing of specific meat products, such as for prosciutto or salami. These meats are considered a “fermented” meat, and are not traditionally considered for most home food storage programs. Dried meats generally fall under two main categories:
There are two ways for drying meat for food storage. One is
fermented and non-fermented.
freeze drying, and the other is dehydrating. Both methods are
Fermented meats (also known as salted/cured meats) have
home production of dried meats.
been prepared with salts as rubs or marinades, as well as other spices for flavor, and combined with drying. In order for these meats to be safe for longer-term storage with or without refrigeration (depending on the meat), they need to have moisture reduced to between 15 percent-50 percent weight loss, depending on the meat product. In these products, drying and fermenting go hand in hand in order to reach a desired flavor and shelf life safely (Brennan, n.d.). This is a very controlled and specific environment with proper temperatures, time, and humidity controls established. Examples of fermented meats are salami (of all types, such as a pepperoni)
used commercially, but only dehydrating is readily available for
Freeze Drying: A process for preserving foods, including meats, actually started in World War II. It was discovered that freeze drying serums for the wounded soldiers kept the serums medically viable without refrigeration. This discovery, over time, evolved to freeze drying many other foods and has been vastly improved and used for many different purposes. Freeze drying involves flash freezing the cooked meat, then drawing off the water through a process called “sublimation.” Freeze dried meats are the most common form of commercially
and chorizo.
prepared meats for home food storage.
Non-fermented dried meats are another category. The
Dehydrated (or Drying): A process for drawing off moisture
production techniques used also allow meat to be held for safe keeping at non-refrigerated storage temperatures and food storage. These meats are most common and typical to a dry pack food storage program.
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DRIED FOOD STORAGE
through the use of low heat (heat adequate to dry food out, but moderate enough not to cook the meat) and air flow. Meats can be prepared and preserved at home for food storage in this manner, and it is used commercially as well.
