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When I was reading up on dried meat (online - don't know the value of the info), I'd read that dehydrated meat was good for up to two months in a ziplock bag in a cool place, but in a vacuum sealed container (either foodsaver bags or vac sealed mason jars) the meat is good for a year. Again, that's what I read - I don't have first-hand knowledge for that length of time.

I've dehydrated ground beef and kept it in a mason jar with a screw lid (not vac sealed) and kept it in the kitchen (not super hot, but temps get up to 80 when cooking/canning), and it's definitely kept fine for a couple months.

More recently I put dehydrated meats in foodsaver vacuum seal bags. The downside to that is that the dehydrated meats are so brittle, the vacuum process alone causes a LOT of breakage. When I'd read that dehydrated meat vac sealed in a mason jar lasts for a year (in a cool place), that sealed the deal for me (no pun intended), and I ordered the attachment.

That said, Coot's right - the fat content in meats can turn rancid. For doing any ground meats (beef, turkey, chicken, pork) I boil the meat and rinse well before putting it in the dehydrator, and it has always turned out fine doing it that way. The other day I got super thin-sliced sirloin strips and cooked them up and rinsed them before putting them in the dehydrator, but I noticed the meat was definitely oily in places, and I'd never had that before. Shortly after that cooked small pieces of chicken in the slow cooker, rinsed them, and put them in the dehydrator and they turned out fine. So it really does matter what meat is being dehydrated, too.
 
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