Yes, and other dehydrated foodstuffs, but for speciic trips mostly, not long-term storage.

Not hard to do. I made it in the oven for a few years, but got a dehydrator and have used that ever since - nothing fancy needed for jerky. Yes, I use seasonings - depends on what mood I'm in - plenty of recipies out there. I have not kept jerky for long periods without sticking it in the refer, but it holds up fine - longer if dried harder, but most folks prefer it to be not that hard. Anyway, the vultures, er, kids, eat up any surplus pretty quickly.

I don't make enough of it to know about "long term" storage - I'm confident it would keep over winter. It's pretty expensive to risk lots of it for long term storage, IMHO - think freeze-dried nitrogen packed (commercial stuff) for that (low risk). OTOH, if you have 100lbs or so of lean meat that you are comfy with risking (perhaps a couple of deer), I suppose you could give it a try. Worst case, you'd have to cook it before using it.

I've become very fond of my dehydrated (cooked) ground beef (hamburger) - I get it super lean, cook it, drain well, and turn it into gravel in the dehydrator. Because I'm using such lean meat (97%), I skip the hot water rinse that some folks call for. I've kept some of it for a couple of months at room temp (OK - it was forgetfulness on my part) and it was FINE when I ate it - YMMV. Roughly equal volume of water to granules to re-hydrate, but experiment. I have to line the trays with nylon window screening to keep it from falling thru. Some of that plus some inexpensive pasta dish is VERY tasty out on the trail. Have made some great shepard's pot pie with that, potato granules, etc. on my backpacking stove, but that's a pretty elaborate meal to fix for backpacking.

HTH,

Tom