Originating from the US -- jerky a form of dehydrated meat eaten as a snack. It's recommended for hikers. Store jerky in plastic bags in the refrigerator or freezer. Shelf life is about six months.
Trim all fat from meat.
Freeze meat until solid enough to slice easily.
Cut across grain into 3 mm (1/8-inch) slices.
Cut slices into 2.5 cm to 4 cm (1- to 1 1/2-inch) wide strips.
Combine soy sauce, Worcestershire sauce, brown sugar, cider vinegar, hot sauce, dried onion, garlic, liquid smoke, salt and seasoned salt to make the marinade.
Marinate meat overnight in refrigerator.
Place strips on dehydrator trays. Don't overlap pieces.
Dry for 4 hours at 60°C (140°F).
Turn strips and rotate trays.
Dry for 6 to 8 hours or until jerky is dark, fibrous-looking and brittle enough to splinter when bent in half.
To oven dry, place marinated strips on trays and cook at 60°C (140°F) for 18 to 24 hours or until strips will splinter on the edges when bent in half. You can use venison, turkey, chicken or hamburger to make jerky. Mix and match spices for your marinade until you come up with your own special sauce.
Don't sun dry your jerky, as you risk spoilage.