Preparation

• 1). Freeze your choice of lean meat, poultry or venison for 30 minutes or until it is firm to the touch, but not frozen. This will aide in cutting very thin slices. Remove the meat from the freezer and place it on a cutting board. Use a sharp knife to cut and remove all fat from the meat.
  
  
• 2). Cut the meat into 1/8- to 1/4-inch slices that are equally sized. This is essential to ensure proper drying among all slices. Cut along the grain if you prefer chewy jerky, or against the grain for a more brittle jerky.
  
  
• 3). Marinate the slices of meat for a minimum of one to two hours, in a refrigerator set at or below 40 degrees Fahrenheit. Marinades that work well with meats may include oil, salt, spices and acidic liquids such as vinegar, lemon juice, teriyaki sauce or wine. Soy sauce combined with garlic powder, onion powder, black pepper, hickory-flavored salt and Worcestershire sauce is a flavorful marinade.
  
  
• 4). Remove the meat from the refrigerator and transfer the slices to a hot pan. Bring the strips and marinade to a boil and allow them to heat through for 5 minutes.
  
  
• 5). Remove the strips and place them on an absorbent towel to drain the excess liquid.