1. How to Make Beef Jerky

2. Choosing the Meat use lean beef, poultry, or wild game, avoid pork.
quality meat will make quality jerky.

3. Preparing The Meat Trim off all the fat.
For chewy jerky cut along the grain.
For more tender jerky cut across the grain.
Cut pieces no more than ¼ inch thick.

4. Marinate the Meat
Choose a marinade based on the your taste preference.
Marinate the meat from 3-24 hrs in glass bowl or ziplock bag.
Always keep refrigerated.

5. Drying the Meat
You always want to first heat the meat to 160 degrees Celsius, to kill any bacteria.
Place pieces on trays so that they don’t touch.
Pat down any excess moisture with paper towel.
Set dehydrator for 150 degrees for anywhere between 5-8 hrs.

6. Storage Pat down any moisture on the jerky.
Make sure it is completely cooled.
You want to limit jerky’s exposure to air, by placing in a sealable container or ziplock bag.
Should last from 1-2 months.
To extend it’s shelf life, you can place it in the freezer.