I'm not saying it's not possible, but it might not be advisable. Considering the fat and gelatin content, I don't think you'd be getting the nice powder you're imagining. Maybe more like a fruit leather. Think of boullion cubes but with more of the "natural" stuff.

What you can do, however, is reduce the stuff down to almost a syrup consistency, then freeze it. Using ice cube trays would give you nice portions that could easily be dropped into a cup of boiling water and drank. They'd also work well blended with fruit for smoothies.

Dehydrate it like soup! It will work. Maybe not the first time, but, you know.

Matt

Possibly. This blog post talks about it: http://nourishedkitchen.com/homemade-bouillon-portable-soup/

Basically, condensed bone broth + gelatin = mini cubes that can be semi dried. While I might use this to make soup on the go, I would probably keep it in the freezer until the day of, and not use it as a shelf stable solution.

I don't really think it would work well. It takes about 48 hours for my jerky to dry. The meat is 1/8 to 1/4 inch thick and maybe 30% water at most. You're taking about broth that is maybe 95/98% water with fat, it will spoil before it will dry. Gelatin medium is used for growing bacteria cultures in the lab, and you will be setting up great conditions for growth of nasties. The water won't evaporate fast enough. Just freeze it in small portions. Instead of risking it food safety wise, go with powdered bulk commercial gelatin if you want it dry.