If you’re drying meats for uses other than jerky—such as stews, sandwich spreads, or stroganoff—use tender, high-quality cuts. Dried, cooked meats keep for 2–3 weeks at room temperature; to preserve best quality, store them in the refrigerator or freezer. Frozen, they will stay fresh for up to 6 months. For poultry or pork, as a precaution against Salmonella, heat the dried product in an oven at a minimum of 165°F (74°C) for at least 30 minutes after drying. While drying jerky, blot the surface several times with clean paper towels to remove excess oil. After removing jerky from the dehydrator trays, wrap it in paper towels and let it rest for 1–2 hours before packaging.

Method:

Meats should be dried at 160°F (71°C). Drying time varies based on the thickness of the slices, how full the dehydrator is, and the surrounding humidity, typically taking 4 to 15 hours.