Choose lean meat such as beef, turkey, or venison
Trim off all visible fat
Slice meat into thin, even strips
Partially freeze meat for easier slicing
Cut against the grain for more tender jerky
Mix a marinade with salt, spices, and optional sugar
Add the meat to the marinade
Refrigerate and marinate for several hours or overnight
Drain the meat well before dehydrating
Pat the strips dry with paper towels
Arrange strips in a single layer on dehydrator trays
Leave space between pieces for airflow
Set the dehydrator to 160°F for beef or 165°F for poultry
Dehydrate until the jerky is dry and leathery
Rotate trays if needed for even drying
Check for doneness by bending a piece
Cool the jerky completely
Store in an airtight container
Refrigerate or freeze for longer storage