Choose meat: beef, venison, turkey, or chicken
Trim all visible fat and connective tissue
Slice meat into strips or thin pieces (even thickness)
Optional marinade: combine salt + soy sauce or Worcestershire + spices (garlic, pepper, paprika, chili) + sweetener (brown sugar or honey) + acid (vinegar or citrus)
Marinate 4 to 24 hours in the refrigerator
Pat meat dry with paper towels before drying
Preheat dehydrator to 160°F to 170°F (71°C to 77°C)
Arrange meat in a single layer without overlapping on dehydrator trays
Dry until jerky reaches your preferred texture:
Beef/venison: usually 4 to 8 hours
Poultry: usually 6 to 10 hours
For food safety when using poultry: cook to 165°F (74°C) before or during dehydration (use a meat thermometer)
When done, jerky should feel dry and leathery; it should bend without wet spots
Cool completely before storing
Store in airtight containers or vacuum seal
Refrigerate for up to 1 to 2 weeks, or freeze for longer storage
Reheat or recheck texture if you see any moisture or sticky spots