Take a look at our publications Making Jerky at Home and Big Game From Hunt to Home for in-depth information on this topic.

Tips for drying meat

• We recommend that meat be brined first; the salt in the brine helps prevent growth of pathogens during the drying process.
• The three methods of safely preserving meat are pre-cooking, heating after drying, or giving the meat a vinegar soak
  • Precooking the meat will make it most tender if you intend to add it to cooked products like soups when you rehydrate it.
  • Heating the meat after drying will give it a more traditional jerky-like texture and chewiness.