I've been making jerky most of my life, and though my form is traditional, I certainly appreciate the modern concepts, such as a dehydrator, using ground meat through a shaping press, etc.

There are a few essentials to consider in the process:

1. Start with fresh product. If the meat smells sour to begin with, it won't get any better in the dehydrating process. It could get a lot worse.

2. Use lean product. Unrendered dehydrated fat is unappealing unless it is bacon. Game fat also can give the jerky a gamier taste. Trim whatever meat you use real lean. Also note that most jerky is cut with the grain, contrary to the typical way we serve meat. This is what gives it the stringiness. I like mine thick cut as well, but never more than 1/4" thickness (any thicker adversely affects the dehydration effort).

3. Curing and seasoning. Traditional salt/sugar cures work pretty good. My primary recipe uses rock salt, brown sugar, white sugar, soy sauce, black pepper, hot sauce, worchestershire sauce, jamaica jerk seasoning, and water. The meat soaks overnight, then dries until a good pedicle is formed (the skin crusting effect).

4. Residual moisture determines shelf life. For the most part, the amount of moisture remaining in the meat will determine how long it can last in ambient conditions. The right cure helps, but it is really how dry you get it. If it doesn't dry out enough, it will rancidate in a matter of days if left out. Usually, I like my jerky very dry, almost brittle, and thus prepared it will last at least 6 months. The oldest jerky I've made and consumed using my traditional recipe is about 8 months. It was still good at that point, and likely would've lasted longer so long as it stayed dry. I use a smoker to dehydrate and further cure the meat (you just can't duplicate the flavor of smoked meat). With meat this dry, it works a lot better in my pemmican process ( I just had to get that in, you know <img src="/images/graemlins/smirk.gif" alt="" />).

I usually store mine wrapped in a paper towel inside ziplocs or in recycled plastic peanut jars I get from Costco.

Sometimes I don't dry it out as much so other people can enjoy it more (I admit I have teeth like a dog). Those who've tried it find it quite enjoyable, but I suspect there's better out there. I've used this recipe/method on beef, venison, elk, bison, bear, horse and antelope, and it seems to kill the gaminess fairly well. This is actually my preferred method of eating bear meat. I use a variation of this for my smoked salmon/steelhead/trout recipe to good effect also.

I also like to make pepper sticks, and I will smoke dry those till they are brittle and they also last a long, long time.

I've tried other ingredients as well, including Morton "Quick Cure", with some success. Quick cure makes the meat pink, but that goes away during the drying process.