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.
Ovens are convenient and economical kitchen tools for making delicious beef jerky. Moisture, which is the breeding ground for microbes, is usually found in lean cuts so setting high oven temperatures to kill them is best. You can also use the oven to dehydrate either marinated or dry cured jerky.