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.
To make jerky from ground meat, choose 85% to 90% lean meat. Beef, venison, buffalo and turkey are the most popular choices. Ground meat jerky is easier to make, dries faster, and is less expensive and easier to chew than jerky slices. Add one package of jerky seasoning mix and cure per pound of ground meat.