Quick Answer
Meat can dry too slowly in the field if it is not properly prepared or if the environment is not ideal. To speed up the drying process, you can try smoking the meat or using a solar dehydrator. You can also use a combination of both methods to achieve faster results.
Improving Environmental Conditions
When drying meat in the field, it’s essential to optimize the environmental conditions. This includes positioning the meat in a way that allows for good airflow, such as on a wire rack or on a clean surface. Aim to keep the meat at least 6-8 inches off the ground to prevent moisture from accumulating around it. If possible, position the meat in direct sunlight, but be aware of potential wind direction, as strong gusts can blow moisture onto the meat. Aim for an angle of about 20-30 degrees to the sun to achieve optimal drying.
Preparing the Meat
Proper preparation is also crucial for efficient drying. Trim any excess fat from the meat, as this can slow down the drying process. Cut the meat into thin strips or slices to increase the surface area exposed to the air. For larger cuts of meat, consider breaking them down into smaller, more manageable pieces. This will not only speed up the drying process but also make it easier to store and transport the meat.
Additional Techniques
If you don’t have access to a solar dehydrator or a smoker, you can try using a makeshift drying station. Create a simple frame using branches or a wire mesh, and place the meat on top. Weigh down the meat with rocks or weights to ensure it remains flat. Be aware of potential insect infestations and take necessary precautions to keep the area clean and pest-free.
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