Choose lean meat such as beef, venison, turkey, or chicken
Trim all visible fat and connective tissue
Slice meat thinly and evenly against or with the grain as preferred
Freeze meat briefly to make slicing easier
Marinate the slices in salt, spices, and seasonings
Refrigerate while marinating for several hours or overnight
Preheat an oven, dehydrator, or smoker to a low temperature
Arrange meat slices in a single layer without overlapping
Dry the meat until firm, dark, and leathery
Turn or rotate pieces if needed for even drying
Check that the jerky is fully dried and no longer moist in the center
Cool completely before storing
Store in an airtight container or sealed bag
Refrigerate or freeze for longer storage