Dehydration, often known as drying, is oldest and most successful preservation techniques ever established. Meat drying has been a tradition for thousands of years to store meat during times of excess supply by decreasing its water activity. Drying of meat helps to store meat in minimum space in addition to increase the product quality and shelf life. There are many techniques of meat drying viz. sun drying, solar drying, vacuum drying, freeze drying, modified atmosphere drying, oven drying, smokehouse drying, microwave drying etc. Each technique has some advantages and disadvantages. The advancements in meat dehydration needs to be further studied and utilizing the wealth of research and expertise produced by many academic institutions, to mitigate the challenges of meat drying industry.