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If you are using a marinade, shake off any excess liquid before placing the meat evenly in a single layer on the
dehydrating trays. Make sure to leave a space of approximately ¼” (.64 cm) between the pieces of meat.
Dry the meat in the dehydrator at 145-150°F (63-66°C) for 4-7 hours. You may need to blot fat droplets with a
paper towel from the surface of the meat occasionally. Drying times may vary based on many circumstances
including but not limited to: the relative humidity of the room, the temperature of the meat at the start of the
drying process, the amount of meat in the dehydrator, leanness of meat, etc.
NOTE: ALWAYS allow jerky to cool before tasting.
STORING JERKY
Place jerky in a jar with a tight lid or wrap jerky in aluminum foil and store in a thick plastic food storage bag.
Avoid storage in plastic containers or bags without first wrapping in aluminum foil or waxed paper. Jerky should
be stored in a dark, dry place between 50-60°F (10-16°C). You can store properly dried jerky at room temperature
for 1 to 2 months. You can store jerky in the freezer to extend the shelf life up to 6 months. Remember to label
and date all packages.
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