Lower intake of fat by purchasing lean cuts of meat and meat that is not heavily marbled. Remove the skin from poultry, as well as all visible fat from meat before cooking to reduce fat intake. You can also use lean ground turkey instead of ground beef or pork for making meat loaf or spaghetti Bolognese.
The best way to store beef jerky is in its original commercially vacuum sealed packaging in a cool dark place like the pantry, away from the stove or other appliances and sunlight. For even longer storage you can freeze your beef, turkey or pork jerky until ready to use.
A couple of other jerky tips, based on my experience: 1  Popping the meat into the freezer for about 15 minutes beforehand makes the meat much easier to slice thinly. 2  The thinner you slice the meat, the less time it takes to dry. 3  A ceramic knife is the absolute best tool for getting the thinnest possible slices.