Meat
Dried
Dried camel meat is lean strips or shredded flesh preserved by sun, smoke, or controlled dehydration—a traditional travel food across Sahara, Sahel, and Arabian routes. Salt, spice, and thin cutting speed moisture loss; the result is chewy, intensely savoury, and shelf-stable when fully dry. Eat as jerky, rehydrate into stews, or pound into powder for emergency rations and modern snack packs. Young lean cuts dry more cleanly than fatty pieces. Store airtight against humidity so the meat does not soften and spoil.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 5.14 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.9 mg
- Sodium 58.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 62.7 g
- Energy 198 kcal
- Water 62.7 g
- Protein 22.5 g
- Fat 11.6 g
- Saturated Fat 5.14 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.22 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 364 mg
- Major Minerals 362 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.22 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Dried of Camel: composition reflects this culinary part relative to the whole ingredient.
History
Saharan caravans dried camel strips as portable protein for long desert crossings.
Arabian households kept sun-dried camel for lean months and travel.
Commercial jerky makers sold Australian camel as an exotic dried snack.