Instructions

1. Put the meat into a freezer for about an hour. You don't want to freeze it completely, but you want to give it a firm consistency in order to make thin slicing easier.

2. Cut the meat into very thin strips using a sharp knife. The thinner the slices, the easier it will be to dehydrate. Slices should be no thicker than one-quarter inch thick.

3. Mix a marinade for the jerky. Marinade preferences vary, so experiment with different recipes to find the one you like best. Common marinade ingredients include soy sauce, Worcestershire sauce, garlic and black pepper.

4. Mix the sliced meat and marinade together in a pan. Cover it and place it in the refrigerator for a minimum of 1 to 2 hours. You can also leave it overnight.

5. Place the meat and marinade in a covered pot and heat them on the stove. The meat should reach a temperature of 160 degrees Fahrenheit. The US Department of Agriculture recommends this to eliminate bacteria and reduce the risk of contamination.

6. Remove the strips from the marinade. Place them on paper towels to drain. You will want to remove any excess moisture from the meat in order to accelerate the drying process.

7. Preheat the oven or dehydrator to 140 F. Arrange the strips of meat on the dehydrator trays. If you're using an oven, place them on wire racks with baking trays under them. Alternatively, place aluminum foil under the meat to absorb drippings.

8. Dry the meat in the oven or dehydrator. The length of time this takes varies according to the meat and its thickness, but you should begin checking it after about 3 hours. The meat is done when a strip can easily be torn off. If it snaps rather than tears, it is overdone. Drying can take up to 24 hours.

9. Remove the dried jerky from the oven or dehydrator. Leave it to cool and then store it in plastic bags or sealed plastic containers.