Jerky is lightweight, dried meat produced for backpackers, outdoor sports enthusiasts, and backpackers. Jerky can be made from almost any lean meat, including pork, beef, venison, or smoked turkey breasts.

2. Jerky is lightweight, dried meat
produced for backpackers, outdoor
sports enthusiasts, and backpackers.
Jerky can be made from almost any
lean meat, including pork, beef,
venison, or smoked turkey breasts.
However, the harmful bacteria can
quickly spread through a work area,
contaminate equipment, and cause
illness if the products are not handled
correctly.

3.  Wash your hands with soap for at
least 20 seconds before beginning to
work.
 Start with clean equipment and
ensure all surfaces that come into
contact with meat and other jerky
ingredients are clean.
 Sanitize surfaces with a solution of 1
tablespoon of chlorine bleach per gallon
of water.

4.  Partially freeze meat to make slicing easier.
You should slice meat no thicker than ¼ inch.
 Trim and discard all the fat from meat
because it becomes rancid quickly.
 If you want chewy jerky, slice with the grain.
However, for more tender and brittle jerky, slice
across the grain.
 The meat can be quickly marinated for flavor
and tenderness. The recipe includes salt, oil,
spices, and acid ingredients such as lemon juice,
vinegar, soy sauce, teriyaki, or wine.