Hi anons, anyone with expertise in nutritional science here?

I'm making some beef jerky and thought that a big plus to it was the high levels of vitamin B12. That was until I found out that B12 is a water-soluble vitamin.

I risk sounding like a brainlet here, but would dehydrating the meat essentially destroy all the water-soluble vitamins contained within it, or does "water-soluble" NOT mean that the vitamins need water to stay intact, only that they're absorbed in the body through water?

Would really appreciate some answers. I'd post this on my homeboard /fit/ but feel like I'd have to be lucky to find anyone who could answer it,