Well, I bought a food dehydrator. Every site told me to dry only lean meat, and so I did until now. However I was thinking of drying some ham in larger chunks to hopefully get sort of prosciutto substitute. I know that the fat can go rancid which is why I intend to eat it within a month and store it in a fridge and I know it won't taste as good as the original. Do you think it's safe?
Meat – Drying fatty meat in food dehydrator – is it okay for short time consumption
dehydratingdryingmeat
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It depends on the meat and how it's cut. A 'solid' uncut piece like a pork loin will take longer to marinade properly than if it was cut into thin strips for stir frying, for example - I'd want to marinade the former at least 7-8 hours, while the latter could probably get away with 1.
I don't know the whole algorithm, but I found the formula you'd need to derive it.
First, as you said, you would need a reference for the final internal temperature of the meat. McGee On Food And Cooking is a good source, I don't know of any online accessible ones, although they probably exist.
Second, you have to calculate the time needed to reach that temperature. The system of equations you need is (assuming a simple case - I am sure that adding oil to the pan, or breading the meat, or using a microwave will all change it a lot):
No, I don't know what these variables stand for. The book from which I scanned this uses it as an example why asking for such an algorithm is pointless. I guess you could look it up in the paper cited below the equations, if you are so inclined. I will stick with my thermometer.
Best Answer
Yes. It may be fine for immediate consumption.
The problem is the air flow from the drying itself can also accelerate the oxidation of the fat.
When I have dried fatty meat the fat already tasted a bit off.
This is a matter of quality, not safety. If the fat isn't objectionable to you after drying then it is fine. As you said, you should expect the fat to go off and eat it soon.