Preserving meat doesn’t always require electricity or store-bought additives. For generations, homesteaders have turned their meat into jerky to make it last. It’s one of the most reliable ways to store protein when time or weather won’t allow for freezing or canning. You can make homemade jerky using tools you likely already have. It’s a flexible process that works for different ingredients and flavor styles. This guide walks through safe techniques for drying, storing, and seasoning jerky on your own terms. What You’ll Need to Get Started Every good jerky batch begins with clean, trimmed slices. Fat causes spoilage, so take time to remove it. If you’re working with meat, slice it thin and evenly. If you’re using mushrooms, wipe off any dirt and remove the stems. Drying can happen in a dehydrator, an oven set to low, or a smoker that holds a consistent temperature. What matters most is keeping everything clean and heated properly through the process. Core steps: Slice ingredients about ¼ inch thick Season or marinate for at least 4 hours Spread slices flat on trays without overlap Dry at 160°F until fully firm but still flexible Let the pieces cool completely before storing Wear gloves while handling raw meat. Wash your tools between steps, especially if you’re using the same tray for seasoning and drying. Jerky Methods at a Glance The chart below compares drying times, flavors, and storage expectations based on what you’re working with. Type Prep Method Drying Time General Flavor Storage (Sealed) Beef Sliced, seasoned 4–6 hours Savory 1–2 months in pantry, up to 6 months frozen Venison Sliced, seasoned 5–7 hours Lean, robust 1–2 months in pantry, up to 6 months frozen Mushrooms Sliced, seasoned 3–4 hours Earthy 2–4 weeks in pantry, 2–3 months refrigerated To reduce risk, some homesteaders pre-bake venison at 165°F for 10 minutes before seasoning. This step helps destroy any bacteria that survived the drying process. For USDA meat drying guidelines, check the National Center for Home Food Preservation. Drying and Storage Safety Tips If jerky isn’t fully dried, it can spoil quickly. Sealing slices that still hold moisture can lead to mold and loss of the batch. Always check for dryness before storage. Each slice should feel dry and leathery with no soft spots. Use sealed containers or bags once cooled. Keep them in a pantry, cellar, or other dark, cool area. If jerky develops moisture inside the container, remove it right away and dry it again. Storage safety reminders: Always cool jerky before sealing Store in airtight jars, vacuum bags, or freezer-safe containers Keep dried jerky away from direct sunlight Label and date each batch Discard anything with an off smell or visible spots If you plan to store jerky longer than a few weeks, freezing helps stabilise the flavor and texture. Flavor Variations for Homemade Jerky Seasoning jerky doesn’t follow a single recipe. You can use dry rubs, liquid marinades, or spice blends, depending on what you have. Strong flavors hold up best during drying. Here are some homestead-friendly combinations: Vinegar, cracked pepper, and onion powder Tamari, garlic, and brown sugar Mustard powder, smoked paprika, and apple cider Chili flakes and dried rosemary Maple syrup and cayenne Try a small batch when experimenting. Some ingredients overpower others after drying, especially when sweeteners or acidic marinades are used. Homemade Jerky That Fits the Way You Live Homemade jerky is food that gives you flexibility. It lets you preserve meat without relying on freezers. You control the ingredients, the flavor, and how it’s stored. Whether you’re drying slices of beef from your last butcher day, packing venison from a recent hunt, or preserving mushrooms from your forest edge, jerky turns your harvest into something that keeps. Have you made jerky on your homestead? What cut worked best, and how did you season it? FAQs How long does homemade jerky last? Sealed and stored in a cool pantry, it lasts up to 2 months. For longer storage, use the freezer. What meat works best for jerky? Lean cuts from beef or venison work well. Trim all visible fat to improve shelf life and texture. Can I use mushrooms instead of meat? Yes. Use firm mushrooms like shiitake or portobello. Dry them completely and store in the fridge. Do I need a dehydrator to make jerky? No. An oven set to 160°F works fine. Just leave the door slightly open to allow moisture to escape. How can I tell when jerky is done drying? It should feel dry and leathery but still bend slightly. Any soft or wet spots mean it needs more time.