I semi- regularly make my own dried, aged meat. As the first step, I keep it for 24-48 hours in sugar. Sugar sucks water out beautifully and when I'm done with it, it's dripping wet. So I have 10kg of dripping wet sugar that cannot go into compost bin (meat byproduct, not allowed by law where I live), and cannot be put in the general trash bin (trash should be dry). How can I get rid of it, without using large amount of water and risking pipe clogging? Environmentally friendly ways preferred. 
There are a couple options, in increasing order of effort:  Pour it down the sink. Sucrose forms a saturated aqueous solution at ~200 g sucrose per 100 g water at 15C/~60F - for 10 kg of dry sucrose, you'd need a minimum ~5 L tap cold water to dissolve it - without accounting for the water it's already absorbed. You can add this water to the sugar before pouring down the drain to dissolve it first, and if you knew the mass of water absorbed you can subtract that amount. There's low risk of clogging since sucrose readily dissolves in water - and if it does, add hot water.  Added clarification for dissolving sugar:  ~5 litres of tap-cold, 15C water is the minimum amount physically required to dissolve ~10 kg sucrose for energy and water-saving purposes. More water can be used to dissolve this.  Dissolved sucrose flows easily and further dilutes very readily. The same cannot be said for other types of fluid sugars, i.e. high-fructose corn syrup, honey, caramel - these flow and dissolve very differently, and in the case of honey, may rapidly crystallize before dissolving.  The experimental solubility of sucrose in water (grams per gam) is 1.94 @15C, 1.89 @10c, 1.85 @5C, 1.81 @0C. Given a worst-case scenario with 10 kg sucrose saturated solution at 15C being instantaneously chilled and ignoring the enthalpy of crystallization: At 10C, 258 g sucrose will precipitate, requiring an additional 138 mL of water (slightly more than half a cup) to remain dissolved; At 5C, 464 g sucrose will precipitate, requiring an additional 251 mL of water (one cup) to remain dissolved; At 0C, 671 g sucrose will precipitate, requiring an additional 371 mL of water to remain dissolved - if your indoor pipes are at 0C, you've got bigger problems to worry about.  The kitchen sink and not flush toilets is the preferred disposal receptacle for both efficiency of water use and ease of addressing clogs. Both should have p-bends/air traps to stop sewer gases entering the home, though the kitchen sink will 1) be more easily accessible with the trap normally in a vertical line under the sink drain, 2) the toilet's thermal mass may rapidly cool any added hot water, and 3) some toilets may feature multiple bend traps, leaving undissolved sugar stuck in harder to reach areas. Regardless, both sinks and toilets will clog if enough solid sugar is dumped in as it settles.  Figures of toilet cross-sections from Wikipedia.    Graph from The Engineering Toolbox.  Store the sugar in the fridge uncovered and allow it to slowly desiccate before disposing in garbage. Requires space, preferably at the bottom for food safety, and a larger surface area for faster drying. Air dry the sugar outside and then dispose in garbage. There is a risk that it may generate odours and attract pests during drying.  For future projects, would you consider reusable silica dessicants? Dehydration time would be longer and you'd need a larger volume container, but you would also not need to have it in direct contact with the meat.   Unconventional option: heat the sugar to boil off the water and make meaty caramel. If you enjoy salted caramel flavours, this might add extra Maillard browning complexity from the dissolved meat proteins and other compounds.  